Aapna Meat Sweets Dosa
6729 Ellerslie Road SW Edmonton AB T6X 2A3 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 3 compartment sink basins are not draining properly. Dirty water is pooling at the base.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing procedures noted. Staff was using sink basins that had backed up or had dirty standing water to do dishes, which will contaminate them. Staff are not sanitizing dishes. Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3- food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are not using soap to wash their hands.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods are uncovered in the walk in cooler. Bowls are being left in bulk foods and wet foods. Use utensils with handles.Basa fish was thawing in cooler above produce.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 3 compartment sink basins are not draining properly. Dirty water is pooling at the base.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dishwashing procedures noted. Staff was using sink basins that had backed up or had dirty standing water to do dishes, which will contaminate them. Staff are not sanitizing dishes. Ensure proper manual dishwashing procedures are followed:3 compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3- food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink did not have soap or paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink did not have soap or paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are not washing their hands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink did not have soap or paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
18 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A pail of ginger garlic paste was being stored at room temperature. It was discolored. THis must be stored in the cooler. discard.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are not washing their hands.Staff were not being hygenic with food packaging in the back room.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods were not covered in the walk in cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff were using bundles of food packaging and sweet boxes as a surface to eat on. Dirty napkins, spills and food debris were observed on the packaging. Mouse droppings were observed on boxes of packaging. Food packaging must be kept in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food is not covered in walk in cooler.Food bins are dirty. Heavily soiled scoops are in food containers Inappropriate scoops, such as bowls, sauce containers are being left in food as scoops.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large bin of chicken in water was sitting at room temperature . Chicken was 13C. discardedPans of food are being left on the stove with the burner turned off.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink did not have soap or paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 15. Is the facility free of a pest infestation?
- Mouse droppings observed in back room and where food packaging is being stored.
- 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?
- pest records were not available on request.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and spatulas are being stored between counters, where it is difficult to clean. Heavily soiled spice shakers were in use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- the fan covers in the walk in cooler are heavily soiled. These must be kept clean as contamination will be blown onto food.Hood fan requires servicing. Sticker indicates that servicing was required Dec 19, 2023.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning required :- on walk in cooler fan grate- Garbage cans- Dish washing area dirty- Corner where mixer is stored is dirty- display coolers require cleaning- warmer was dirty
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
19 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A pail of ginger garlic paste was being stored at room temperature. It was discolored. THis must be stored in the cooler. discard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available or prepared. A cleaning in place procedure was not available for the mixer. Heavily soiled cloths were on the counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff are not washing their hands.Staff were not being hygenic with food packaging in the back room.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff were using bundles of food packaging and sweet boxes as a surface to eat on. Dirty napkins, spills and food debris were observed on the packaging. Mouse droppings were observed on boxes of packaging. Food packaging must be kept in a sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods were not covered in the walk in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food is not covered in walk in cooler.Food bins are dirty. Heavily soiled scoops are in food containers Inappropriate scoops, such as bowls, sauce containers are being left in food as scoops.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large bin of chicken in water was sitting at room temperature . Chicken was 13C. discardedPans of food are being left on the stove with the burner turned off.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The north dishwashing sink cannot be filled with the sprayer nozzleThe wall behind the sinks is heavily water damaged and the caulking is poor. The dishwashing area must be kept clean and sanitary and free of mildew to facilitate proper dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the west bay by the dishwashing sinks. Food handling is taking place there.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink did not have soap or paper towel.
- 15. Is the facility free of a pest infestation?
- Mouse droppings observed in back room and where food packaging is being stored.
- 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?
- pest records were not available on request.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid permit. Permit fee is post-due.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- the fan covers in the walk in cooler are heavily soiled. These must be kept clean as contamination will be blown onto food.Hood fan requires servicing. Sticker indicates that servicing was required Dec 19, 2023.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and spatulas are being stored between counters, where it is difficult to clean. Heavily soiled spice shakers were in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning required :- on walk in cooler fan grate- Garbage cans- Dish washing area dirty- Corner where mixer is stored is dirty- display coolers require cleaning- warmer was dirty
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available or prepared. A cleaning in place procedure was not available for the mixer. Heavily soiled cloths were on the counters.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods were not covered in the walk in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. facility was not properly sanitizing dishes. Quat dispensor was empty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wood shelving in place. Ensure wood is painted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and spatulas are being stored between counters, where it is difficult to clean. Heavily soiled spice shakers were in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning required :- on walk in cooler fan grate- Garbage cans- Dish washing area dirty- Corner where mixer is stored is dirty- display coolers require cleaning- warmer was dirty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available or prepared. A cleaning in place procedure was not available for the mixer. Heavily soiled cloths were on the counters.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler observed coming in from the outside and starting food preparation without washing their hands first.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Foods were not covered in the walk in cooler.
- 09. Are chemicals stored and handled in a safe manner?
- A container of Bar Keeper's friend with a large hole in the side of it was noted in the facility. This could lead to chemical leaking into food. Discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Boxes of fish were being left to thaw on the counters.Warmer was 35C. Ensure food is kept above 60CPans of food were being left on the stove with the burners off. Deli table inserts were 9C. Lid was being left open at all times, when food was not being made. Nov 18: A sink full of raw chicken at 22C was noted in dishwashing area. Dirty dishes were present while chicken was there. Ensure dishwashing and food handling are not taking place at the same time. Sinks must be cleaned and sanitized between tasks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The hot water supply at the third sink did not work. Note : Hot water was available at the sprayer, but it is not practical to fill the third sink with the sprayer. Cold water was being used to do dishes, which is not appropriate. The third compartment was full of dishes soaking in cold water at 0ppm Chlorine. Staff were not monitoring sanitizer concentration and were not properly trained to do dishes. Dirty dishes were being stored with clean dishes. Ensure dishes flow in a single direction and clean dishes are not contaminated with soiled dishes. The caulking on the dish sinks is heavily discolored and is not cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is not testing sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- paper towel was not present at the hand sink .note: Hand sink had be be run for over 5 minutes to get warm water. Ensure warm water is readily available at all times.
- 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. The ventilation canopy requires a service. Please schedule servvice.2. Under spice rack there was a soiled piece of cardboard.Do not use cardboard as it cannot be cleaned easily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Glass light cover in place hallway to dishwashing area. Lighting level was not adequate by the mixer, by the dishwashing area and the room leading to it, in the dry storage hallway and room. Unfinished wood shelving in place. Ensure wood is painted. Hot water supply to the third compartment of the dishwashing sink is not working.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty knives and spatulas are being stored between counters, where it is difficult to clean. Heavily soiled spice shakers were in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Cleaning required :- on walk in cooler fan grate- Deli table- Counters- Floor edges and under equipment- Clean spilled flour in dry storage area- Dish washing area dirty- Corner where mixer is stored is dirty- display coolers require cleaning- warmer was dirty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?