Alif Halal Meat & Groceries

3819 99 Street NW Edmonton AB T6E 6c8 · Food - General

11 inspections

1. Risk Management InspectionNov 21, 2025

   0 infractions

2. Risk Management InspectionNov 20, 2025

   4 infractions

   • 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?
     • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.
3. Demand InspectionNov 18, 2025

   16 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • ** - Meats and repackaged items were for sale in the customer area were not labelled to indicate their source.
   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • ** - Several cartons of eggs with a best before date of September 30, 2025, were observed for sale in the front customer area coolers.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - A staff member put on gloves without washing hands. The handwashing sink was dry and showed no evidence of recent use.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - Foods were observed stored on the floor and in contact with grime and dirt. Chicken was observed on the floor in back storage room along with the garbage.
   • 09. Are chemicals stored and handled in a safe manner?
     • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • ** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.
   • 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?
     • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
   • 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 current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.
   • 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?
     • ** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.
4. Monitoring InspectionNov 17, 2025

   16 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • ** - Meats and repackaged items were for sale in the customer area were not labelled to indicate their source.
   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • ** - Several cartons of eggs with a best before date of September 30, 2025, were observed for sale in the front customer area coolers.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - A staff member put on gloves without washing hands. The handwashing sink was dry and showed no evidence of recent use.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - Foods were observed stored on the floor and in contact with grime and dirt. Chicken was observed on the floor in back storage room along with the garbage.
   • 09. Are chemicals stored and handled in a safe manner?
     • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • ** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.
   • 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?
     • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
   • 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 current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.
   • 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?
     • ** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.
5. Risk Management InspectionSep 21, 2023

   4 infractions

   • 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?
     • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon request.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
6. Risk Management InspectionSep 21, 2023

   0 infractions

7. Risk Management InspectionSep 20, 2023

   4 infractions

   • 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?
     • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon request.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
8. Risk Management InspectionSep 19, 2023

   26 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • ** - Meats and repackaged items were for sale in the customer area with no labelling to indicate their source.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • ** - The used wet and dirty cleaning cloths were stored on the counter and were not stored in sanitizing solution before use or between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - A staff member was putting on gloves without handwashing. When it was asked for him to wash his hands first at a designated sink before donning the gloves, proceeded to wash his hands in the dirty washroom. Same staff member was witnessed again later, donning gloves without handwashing first.** - Staff member was not wearing an apron/uniform during food handling: when asked to wear an apron, staff member chose a dirty and used apron.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.
   • 09. Are chemicals stored and handled in a safe manner?
     • ** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - Facility did not have thermometers in coolers to monitor temperature.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • ** - Only one drain plug available - plug was dirty and had duct tape on it. Unable to locate chlorine test strips (sanitizer onsite: bleach).
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • ** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it.** - Sanitizer test strips were not available upon request to test 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?
     • ** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.
   • 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?
     • ** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. Action required: check traps monthly and keep documentation of efforts.
   • 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?
     • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon 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?
     • ** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.
   • 20. Do food handlers at the facility have adequate food safety training?
     • ** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.
   • 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 hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items.Action required: remove duct tape and string.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable).Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas.- There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks.- Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
9. Risk Management InspectionSep 18, 2023

   26 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • ** - Meats and repackaged items were for sale in the customer area with no labelling to indicate their source.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • ** - The used wet and dirty cleaning cloths were stored on the counter and were not stored in sanitizing solution before use or between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • ** - A staff member was putting on gloves without handwashing. When it was asked for him to wash his hands first at a designated sink before donning the gloves, proceeded to wash his hands in the dirty washroom. Same staff member was witnessed again later, donning gloves without handwashing first.** - Staff member was not wearing an apron/uniform during food handling: when asked to wear an apron, staff member chose a dirty and used apron.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • **- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • ** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • ** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.
   • 09. Are chemicals stored and handled in a safe manner?
     • ** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - Facility did not have thermometers in coolers to monitor temperature.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • ** - Only one drain plug available - plug was dirty and had duct tape on it. Unable to locate chlorine test strips (sanitizer onsite: bleach).
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • ** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it.** - Sanitizer test strips were not available upon request to test 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?
     • ** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.
   • 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?
     • ** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. Action required: check traps monthly and keep documentation of efforts.
   • 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?
     • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon 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?
     • ** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.
   • 20. Do food handlers at the facility have adequate food safety training?
     • ** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • ** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.
   • 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 hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items.Action required: remove duct tape and string.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable).Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas.- There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks.- Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
10. Demand InspectionSep 7, 2023

    26 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and repackaged items were for sale in the customer area with no labelling to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - The used wet and dirty cleaning cloths were stored on the counter and were not stored in sanitizing solution before use or between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A staff member was putting on gloves without handwashing. When it was asked for him to wash his hands first at a designated sink before donning the gloves, proceeded to wash his hands in the dirty washroom. Same staff member was witnessed again later, donning gloves without handwashing first.** - Staff member was not wearing an apron/uniform during food handling: when asked to wear an apron, staff member chose a dirty and used apron.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Facility did not have thermometers in coolers to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - Only one drain plug available - plug was dirty and had duct tape on it. Unable to locate chlorine test strips (sanitizer onsite: bleach).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it.** - Sanitizer test strips were not available upon request to test 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?
      • ** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.
    • 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?
      • ** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. Action required: check traps monthly and keep documentation of efforts.
    • 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?
      • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon 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?
      • ** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.
    • 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 hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items.Action required: remove duct tape and string.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable).Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas.- There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks.- Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.
11. Monitoring InspectionSep 6, 2023

    26 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and repackaged items were for sale in the customer area with no labelling to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - The used wet and dirty cleaning cloths were stored on the counter and were not stored in sanitizing solution before use or between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A staff member was putting on gloves without handwashing. When it was asked for him to wash his hands first at a designated sink before donning the gloves, proceeded to wash his hands in the dirty washroom. Same staff member was witnessed again later, donning gloves without handwashing first.** - Staff member was not wearing an apron/uniform during food handling: when asked to wear an apron, staff member chose a dirty and used apron.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Facility did not have thermometers in coolers to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - Only one drain plug available - plug was dirty and had duct tape on it. Unable to locate chlorine test strips (sanitizer onsite: bleach).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it.** - Sanitizer test strips were not available upon request to test 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?
      • ** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.
    • 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?
      • ** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. Action required: check traps monthly and keep documentation of efforts.
    • 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?
      • ** - Live flies were noted in the kitchen. ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. ** - No fly control was observed during the inspection.** - No written pest control reports for monitoring were available upon 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?
      • ** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.
    • 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 hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items.Action required: remove duct tape and string.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair.** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils.** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area.-There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable).Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas.- There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks.- Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.