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360 Degrees Grill & Lounge

110 - 50 Nolanridge Court NW Calgary AB T3A 5L6 · Food - General

16 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Renovated the kitchen, mop sink was closed the meat preparation table. Relocate meat preparation table or enclose the mop sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chemical dispensers were installed at the three-compartment prep sink and food preparation was done the dirty dishwashing sink.Remove the chemical dispensers from the three-compartment sink and install it at the dishwashing sink. Use the three-compartment sink for food preparation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips to test the glasswasher.Provide iodine test strips and test daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water bottles by the grill were covered in grease and spices.Provide cleanable containers for water such as smooth squeeze bottles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the stoves and grills. 2) Grease and char build-up on the kitchen canopies. 1 to 2) Clean these areas.
  2. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chemical dispensers were installed at the three-compartment prep sink and food preparation was done the dirty dishwashing sink.Remove the chemical dispensers from the three-compartment sink and install it at the dishwashing sink. Use the three-compartment sink for food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shisha glass bases and tubes were not sanitized after washing. Wash and sanitizer the glass base and tubes
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Renovated the kitchen, mop sink was closed the meat preparation table. Relocate meat preparation table or enclose the mop sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scoops were stored in stagnant water. Store them in ice water (less than 4 degrees C).2) Catfishes were stored in large black bin containers. These containers are not food grade.Use food grade containers for food. 3) Chicken was stored directly on the prep cooler racks. Store food on a food grade tray or container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three small bowls of meats were left out on the prep table during lunch. Staff stated that they were just taken out to do an order. Store perishable meats at 4 degrees C or below or at 60 degrees C or higher. 2) Improper cooler was observed during inspection. Large pot of fried rice was found in the walk-in cooler and rice was measured at 10.7 degrees C and it was made in the morning. It was mentioned to staff to cooler down rice on a baking pan before storing in a large pot. Please follow proper cooling procedures. If proper cooling can't be done, remove all large pots to stop large batch cooking.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips to test the glasswasher.Provide iodine test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A Lot of ceiling tiles were displaced. Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine lid was held in place with tape. Fix the lid.2) Water bottles by the grill were covered with grease and spices. Provide cleanable containers for water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the stoves and grills. 2) Broken down grinder and debris build-up by the back door. 3) Grease and char build-up on the kitchen canopies. 1 to 3) Clean these areas.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Renovated the kitchen, mop sink was closed the meat preparation table. Relocate meat preparation table or enclose the mop sink.
  4. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy onions and tomatoes were found in the inside preparation cooler and moldy cassava root was found on the dry storage shelf.Discarded the moldy onions, tomatoes and cassava root.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat and catfishes were above the drinks in the walk-in cooler. Reorganize the walk-in cooler and provide an entire shelf for raw meats.2) Box of cassava roots was stored underneath raw meat preparation table. Dried meat juice was observed on the preparation table bottom shelf. Do not store any items underneath the raw meat preparation table.3) Cooked chicken was touching the old sauce and racks in the preparation cooler. Store chicken in a deep pan to prevent chicken from touching old sauce and racks.4) Renovated the kitchen, mop sink was closed the meat preparation table. Relocate meat preparation table or enclosed the mop sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bag of frozen meat was stored directly on the walk-in freezer floor. 2) Cutting boards were stored directly on the floor. 1 to 2) Store all food/equipment at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the walk-in freezer and coolers were not covered or wrapped.Ensure foods are covered or wrapped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butterfly chickens were not cooked to 74 degrees C on the first cook step. Cook chicken 74 degrees C before serving or storing in a cooler.From the cooler, the chicken needs to be reheated to 74 degrees C or higher before serving.Provide a thermometer for the grill person.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen catfishes were left out room temperature to thaw after delivery. Put away perishable food after delivery right away.Thaw in cooler overnight or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cleaning supplies were stored in the back area preparation handwash sinkRemove all cleaning supplies.Ensure handwash sink is available for handwashing,
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were off the wall by the three-compartment sink. Fix the baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Foul smell and food debris build-up on the walk-in cooler floor. Clean the walk-in cooler 2) Slight grime build-up on the walk-in freezer floor. Clean the floor.3) Dried sauce build-up on the front preparation bottom shelf. Clean shelf. 4) Rolling pins, instant pot and blenders were not cleaned and sanitized before putting them away.Clean and sanitize all equipment before putting them away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty. Kitchen ceiling tiles by the walk-in freezer were really dusty. No cleaning schedule is set up.Clean and draft a cleaning schedule to ensure cleaning is done for all areas regularly.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the walk-in freezer and coolers were not covered or wrapped.Ensure foods are covered or wrapped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chickens were thawed at room temperature by the dishwasher. Since the products are still frozen on the surface, the products were placed back into coolers.Ensure high risk foods are thawed under 4C or under cold running water.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Some shisha pastes were found containing nicotine. The nicotine containing products were removed.No nicotine containing products can be used indoors.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hood oil filters were dusty and greasy. Clean and increase the cleaning frequency.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty. Kitchen ceiling tiles by the walk-in freezer were really dusty. No cleaning schedule is set up.Clean and draft a cleaning schedule to ensure cleaning is done for all areas regularly.
  6. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim and need a flashlight to see the food inside the back area of the cooler. Provide more light in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
  7. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bags were used to store food. These bags are not food grade. Use food grade bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Again, improper cooling was observed during inspection. Large pot of rice made last night was measured at 25.4 degrees C in the walk-in cooler. Discarded the pot of rice.Cool foods safely by:-Dividing food into smaller portions or pieces. Large food items take longer to cool.-Using a quick-chill unit, an ice water bath, or stirring with a frozen ice want-Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans. So that cold air can move freely around them
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim and need a flashlight to see the food inside the back area of the cooler. Provide more light in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine door was repaired with clear tape. Fix the ice machine door. 2) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease stains build-up on the walls. 2) Debris build-up on the floor's hard to reach areas and baseboards.1 to 3) Clean these areas.
  8. Risk Management Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Precooked cat fishes were left out at room temperature again. Cat fishes were measured at 11.0 degrees C. Discarded. the cat fishes. 2) Container of goat meat was left out at room temperature. Goat was measured at 19 degrees C. Discarded the goat. 3) Container of cat fishes and two boxes for lamb were left out at room temperature. No staff was preparing the fish and lamb. 1 to 3) Store all perishable food at 4 degrees C or below or at 60 degrees C. or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces in the hot holding unit were measured at 43 degrees C. Hot holding unit door can't be closed.Repair the hot holding unit door and store hot perishable food at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer available to monitor the dishwasher. Provide a high temperature waterproof thermometer and monitor dishwasher daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control program implemented and no records for review. Provide monitoring traps such as cat tin traps with glue boards to monitor pest activity in the premise.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Reusable pipes were attached to the Shisha hookah. These pipes were being reused.Remove all reuseable pipes and use only single use pipes only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than 6 staff working during inspection, no certified food safety staff onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim and need a flashlight to see the food inside the back area of the cooler. Provide more light in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the plastic cutting boards. Resurface or replace the cutting boards. 2) Ice machine door was repaired with clear tape. Fix the ice machine door. 3) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
  9. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper gloves used observed during inspection, staff gloves and prep cooler handles were covered with grease and food debris Do not use glove and wash hands when they get dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces in the hot holding unit were measured at 43 degrees C. Hot holding unit door can't be closed.Repair the hot holding unit door and store hot perishable food at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer available to monitor the dishwasher. Provide a high temperature waterproof thermometer and monitor dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bowl was stored in the front prep area handwash sink. Ensure the handwash sink is available for handwashing at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control program implemented and no records for review. Provide monitoring traps such as cat tin traps with glue boards to monitor pest activity in the premise.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and food debris build-up on the prep coolers handles. Clean the handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the plastic cutting boards. Resurface or replace the cutting boards. 2) Ice machine door was repaired with clear tape. Fix the ice machine door. 3) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
  10. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer available to monitor the dishwasher. Provide a high temperature waterproof thermometer and monitor dishwasher daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control program implemented and no records for review. Provide monitoring traps such as cat tin traps with glue boards to monitor pest activity in the premise.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the plastic cutting boards. Resurface or replace the cutting boards. 2) Ice machine door was repaired with clear tape. Fix the ice machine door. 3) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
  11. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer was detected in the kitchen sanitizer buckets. No chlorine sanitizer at the grill, bar and shisha bar.Use 100ppm chlorine (1/2 teaspoon bleach per L water) and verify with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shisha pipes and glass containers were not washed and sanitized after each use. No soap and sanitizer at the washing sink. Shisha charcoal were heated in the kitchen stove. Provide disposal pipes and sanitizer glass containers after each use. Provide a separate stove to heat the charcoal. Stop providing shisha until all issues are addressed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pots and cutting boards were stored on the floor. Store all food and food items at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of pre-cooked meats (steaks, chicken etc...) was stored at room temperature without any temperature control. Meats were measured at 6.0 degrees C. 2) Large tray of pre-cooked fish was stored at room temperature control. Fish was measured at 6.0 degrees C. Store all perishable food at 4 degrees C or at 60 degrees C or higher. 3) Improper cooling noted during inspection. Huge pot of rice made last night was measured at 22.0 degrees C in the walk-in cooler.Discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer available to monitor the dishwasher. Provide a high temperature waterproof thermometer and monitor dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the bar handwash sink.Provide paper towels for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Grill handwash sink hot tap was broken, no hot water available. 2) Back prep handwash sink tap was broken, no water available. 1 to 2) Fix both handwash sink and ensure there is hot and cold running water available for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control program implemented and no records for review. Provide monitoring traps such as cat tin traps with glue boards to monitor pest activity in the premise.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required for all kitchen food handlers. Take the free basic food safety course online. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the plastic cutting boards. Resurface or replace the cutting boards. 2) Ice machine door was repaired with clear tape. Fix the ice machine door. 3) Food debris build-up on the walk-in cooler and walk-in freezer floors. Clean the walk-in cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grime build-up along the floor hard to reach areas and equipment legs. Clean the floor and equipment legs.
  12. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the bar handwash sink.Provide paper towels for handwashing.
  13. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer was prepared in the back and front kitchens.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Excel raw meat boxes were used store tomatoes and other vegetables. Do not re-used raw meat boxes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were stored directly on the walk-in cooler dry storage floorsStore all food at least 6 inches off the floor. 2) Staff jackets were stored with food in the back storage area and a pair of shoes were stored in the front bar shelf. Provide a separate space for personal items storage. 3) Meats were stored directly on the prep cooler racks in front grill areas. Provide a tray to store meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three bowls of goat heads, two bags of goat meat, container of tripe were left out in the kitchen without temperature control.Store all perishable food at 4 degrees C. or below or at 60 degrees C or higher.2) Large pot of rice was found in the walk-in cooler. Improper cooling of the rice noted. Portion into smaller containers to cool down solid foods rapidly and use ice bath or ice wand to cool down sauces rapidly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No iodine was detected in the glasswasher. The Iodine bottler was completely emptied.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Shisha equipment was being washed in a small hand wash sink. Provide proper sinks for washing the shisha equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap at the front grill handwash sink. Provide soap and paper towels for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains noted on the bar counter. Clean the bar counter.
  14. Risk Management Inspection

    0 infractions

  15. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available for monitoring the sanitizer concentration of the glasswasher.Provide iodine test strips. Monitor iodine sanitizer concentrations daily and ensure it is between 12.5 to 25 ppm.
  16. Demand Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available for monitoring the sanitizer concentration of the glasswasher.Provide iodine test strips and monitor sanitizer concentrations daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand sink did not have handwashing supplies.Provide handwashing supplies in suitable dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water at automated hand sinks in washrooms measured at least 53C.Water temperature was lowered during the inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water pressure at the bar hand sink was low.The issue was corrected by a contractor on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelves in the front kitchen were not completely assembled.2) Walk-in units did not have adequate shelving units.3) There were no shelves in the dry storage area.Provide adequate shelving and store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris in the ice machine.Clean and sanitize the ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigeration drawer in the back kitchen had an ambient temperature of 8C.The temperature setting was adjusted during the inspection. The temperature measured less than 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not all washroom stalls were equipped with toilet paper and dispensers.Provide toilet paper in a dispenser in each stall.