Ambrosia

6910 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service

19 inspections

1. MonitoringJun 1, 2026

   3 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Operator noted Orkin pest control services building. Operator must provide the last two pest control invoices to the area EHO. Potential droppings found behind white stand-up fridge. Some droppings on dry storage area shelving. Foods in dry storage are in pest proof containers. Ensure to always clean food prep areas at the end of shift including the griddle next to the stovetop that is used to store foods. Do not leave food debris on the griddle. Dishware (e.g. plates) are kept in hard plastic containers which are sealed at the end of shifts. Tightly seal gaps in ceiling in dry storage area. Move the large file cabinet next to the desk in this area to see if there are gaps in the wall behind it and seal them. Food contact surfaces (e.g. countertops) MUST continue to be cleaned AND sanitized at the beginning and end of shift.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): High temperature dishwasher is able to reach 71°C when measured using a maximum registering thermometer. Chlorine sanitizer in bucket measured 0 ppm. Chlorine sanitizer in spray bottle measured above 200 ppm. Keep the chlorine solution concentration between 100-200 ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Clean behind the white fridge and clean food debris inside of fridges. Personal foods in walk-in cooler, stand-up fridge, and dry storage area (e.g. gifted canned goods). Do not store food that is not meant to be consumed by the public in the commercial kitchen. The handwashing sink basin is not appropriately sloped to allow all water to go down the drain. Fix or replace the basin so that water does not pool in the sink basin. Operator replaced wall mounted fry cutter. Old fry cutter is on site. Remove junk/unused equipment from the premises. Operator noted that the fry cutter was recently replaced. Main dry storage area shelving is not made from an easily cleanable material it will absorb moisture. Temporary Action: Shelving in main dry storage area has a temporary cover/sheet made from easily cleanable materials. Further Corrective Action: Replace the shelving material with a material that is smooth, durable, and easily cleanable. This is still in progress. Note: Ensure food contact surfaces in constant use (e.g. fry cutter, cutting boards, tongs, spatulas, ice scoops, etc.) are cleaned and sanitized at least every 4 hours. Have a system in place for this.
2. MonitoringNov 28, 2025

   4 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): Probe thermometer was not in use to monitor cooking processes. The internal temperature of cooked foods must be verified by the operator.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Foods in prep cooler were above 4°C. Have prep cooler repaired/serviced. Potentially hazardous foods were moved to the walk-in cooler during the inspection.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Droppings found throughout dry storage area on most shelving, on cans, on chair near desk, under desk, on floor along walls. Droppings found behind stand up fridge, and along wall/behind white pail containers in this area. Droppings found in front area in cupboard under sink. Droppings seen in food storage area next to cookline. It appears this area was not being regularly cleaned. Various traps are set up in the premises and a sealant is used on potential entry ways along walls. however if sanitation is not regularly upkept the rodent issue will persist. Majority of foods in dry storage are in pest proof containers. Follow resources previously provided to clean droppings safely and disinfect cans. Tightly seal gaps in ceiling in dry storage area. Move large equipment (e.g. fridges, prep cooler) to clean along walls/behind/under equipment. Clean the cookline and equipment around it including the grease behind equipment. Operator noted pest control company services building. Operator must provide the last two pest control invoices to the area EHO. More frequent service may be required. Food contact surfaces MUST be cleaned and sanitized at the beginning and end of shift. Potential live mouse seen on cookline near stovetop during inspection. Mice are a recurring issue, some steps have been taken to mitigate exposure to food and food contact surfaces, however more stringent action is needed. It is clear mice access the cookline area and that staff do not regularly clean this area from the build up of debris. Regular sanitation must be prioritized again. Follow-up to occur.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Previous Observation: Main dry storage area shelving is not made from an easily cleanable material it will absorb moisture. Temporary Action: Shelving in main dry storage area has a temporary cover/sheet made from easily cleanable materials. Further Corrective Action: Replace the shelving material with a material that is smooth, durable, and easily cleanable. Gasket seal for freezer door is still in disrepair but much better than before. Deep clean of kitchen required. Metal scoops observed stored directly on top of white pail containers. Store scoops in a clean sanitized container. Uncovered food in walk-in cooler. Cover foods in storage.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
3. MonitoringMay 12, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): At the time of inspection, the cooler located at the front counter was observed above 4°C. Ensure that potentially hazardous foods are removed and the cooler is only used for shelf-stable items.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): At the time of inspection, the following were observed: [1] Droppings in the dry storage room along the shelves, beneath the desk and behind the door. [2] Droppings around white shelving units nearby the stand-up cooler. [3] Ants alongside the tin trap nearby the stand-up cooler. [4] Rodent droppings in a box of bamboo skewers. Corrected During Inspection: Box of bamboo skewers containing rodent droppings was voluntarily discarded by the operator. Corrective Actions: [1] Ensure that droppings are safely cleaned (please see BC Healthlink resource previously provided) and dishware is stored in pest-proof containers when not in use. [2] Ensure food contact surfaces including where dishware is stored is cleaned and sanitized at the beginning and end of every shift. [3] Ensure to place measures to control ant activity.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): High Temperature Dishwasher: Temperature measured 82°C at the time of inspection. At the time of inspection, the following were observed: [1] Sanitizer bucket was visibly soiled and operator was informed to discard the sanitizer solution. [2] Chlorine concentration used to make sanitizer was appeared to be above the 5ml of chlorine per 1L of water ratio. [3] Wiping cloths were left out at room temperature. Wet wiping cloths left out at room temperature for long periods of time may harbour pathogens that can subsequently spread onto other surfaces. Corrective Actions: [1] Ensure to change sanitizer buckets every two hours or as needed when visibly soiled. [2] Ensure to keep the chlorine concentration between 100-200 ppm by measuring 5ml of chlorine to 1L of water and testing the concentration level using chlorine test strips. [3] Ensure wiping cloths are placed in a sanitizer solution when not in use. Replace solution every 2 hours or when it appears dirty/cloudy and test the concentration level using test strips.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Previous Observation: Main dry storage area shelving is not made from an easily cleanable material it will absorb moisture. Temporary Action: Shelving in main dry storage area has a temporary cover/sheet made from easily cleanable materials. Further Corrective Action: Replace the shelving material with a material that is smooth, durable, and easily cleanable. Previous Observation: Gasket seal for freezer door is in disrepair. This causes ice to form outside of the walk-in freezer door and eventually pool on the floor below. Corrective Action: Replace or repair gasket seal to prevent water from pooling on the floor. At the time of inspection, the following were observed: [1] Scoops were observed stored directly on top of food product containers. [2] Foods in fridge were left uncovered. [3] Cooler and freezer handles (e.g. stand-up cooler, lowboy cooler, walk-in cooler, walk-in freezer, etc) were observed with grease build-up and food debris. Corrective Actions: [1] Ensure that scoops are used and stored in a sanitary manner that prevents cross contamination. [2] Ensure that all foods are covered and protected from contamination. [3] Ensure that all handles are frequently cleaned to prevent cross-contamination.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): At the time of inspection, cooking utensils and sanitizer buckets were observed inside the handwashing basin. Ensure the handwashing basin remains accessible and is designated ONLY for handwashing use.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): At the time of inspection, sanitation plan was observed missing written sanitation procedures. Ensure the sanitation plan includes all sanitation procedures necessary for the premises.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
4. MonitoringNov 29, 2024

   2 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observations: -not all foods in dry storage area were stored in pest proof containers -multiple foods showed signs of being chewed through -droppings and/or urine found in dry storage room on shelves and on floors along walls (under brown desk), in cupboard under front sink, and in area beside white fridge -loose insulation from ceiling in dry storage area. -dishware was not stored in pest proof containers Corrected During Inspection: -foods (e.g. nuts, brown sugar, lentils) that showed evidence of being chewed through were thrown out during the inspection. Corrective Actions: -assess all food packages for pest activity -keep foods stored in hard plastic containers -safely clean droppings from these areas (please see BC Healthlink resource previously provided) -install panel to cover insulation from ceiling -ensure dishware is stored in pest proof containers when not in use -ensure food contact surfaces including where dishware is stored is cleaned and sanitized at the beginning and end of every shift Note: Items that are not in use in the dry storage area should be removed from the premises as it can give pests more places to hide. For example unused dishware or equipment.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Previous Observation: Main dry storage area shelving is not made from an easily cleanable material it will absorb moisture. Temporary Action: Shelving in main dry storage area has a temporary cover/sheet made from easily cleanable materials. Further Corrective Action: Replace the shelving material with a material that is smooth, durable, and easily cleanable. Kitchen hood vents professionally cleaned Nov 2024. Observation: Gasket seal for freezer door is in disrepair. This causes ice to form outside of the walk-in freezer door and eventually pool on the floor below. Corrective Action: Replace or repair gasket seal to prevent water from pooling on the floor.
5. MonitoringApr 3, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observation: Chlorine test strips were not available on site. Corrective Action: Ensure chlorine test strips are available to measure the concentration of sanitizers in use.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Corrected infractions: -remaining droppings have been cleaned -dead mouse removed -garbage from previous night is not left out -all foods in the dry storage area are in pest proof containers -almost all dishware is in pest proof containers (more containers are in the process of being purchased) -counters next to white fridge have been cleaned -cans where droppings were found were disinfected and then stored in pest proof containers -clutter such as unused cups and cleaners have been removed from the premises -pans are no longer stored on bottom shelving -Most gaps identified during previous inspection were sealed: • small gaps were pipes meet the wall (e.g. under sinks). • hole in wall where dead mouse was found • gaps that allow pests to access shelf where plates are stored (e.g. block entry from upper and lower portions of shelf) • small gaps along floor near where the ice cream machine used to be • small gaps near where kitchen hand sink meets shelf • small gap near where chest freezer meets shelf -Pest control company (Orkin) has set traps in the building Further Corrective Actions: - Ensure pest proof containers are provided for remaining spices and minimal amount of dishware in kitchen - Ensure dry food containers are still assessed for pest activity and discarded if compromised (e.g. evidence of being chewed through or urine/feces on packaging) - Ensure dishware and exposed food containers (e.g. cans) are properly disinfected, please see attached FDA resource for how to properly disinfect these items - Get drain cover for drain at back of dry storage area - Install ceiling panels where missing/broken - Seal any additional gaps found - Please send invoice from pest control company to area EHO once available - Eliminate areas where pests may be harbored near the outside of the building (e.g. junk piles of wood) - Ensure a written cleaning schedule is developed and maintained. All counters, shelves, and floors (including behind equipment) should be cleaned regularly. - Ensure all food contact surfaces are cleaned and sanitized at the beginning and end of each shift.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Wiping cloths were observed in sanitizer solution Observation: Main dry storage area shelving is not made from an easily cleanable material it will absorb moisture. Temporary Action: Shelving in main dry storage area has a temporary cover/sheet made from easily cleanable materials. Further Corrective Action: Replace the shelving material with a material that is smooth, durable, and easily cleanable. Back cover of prep cooler has securely fastened to prevent pest entry.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
6. MonitoringMar 28, 2024

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observation: Chlorine test strips were not available on site. Corrective Action: Ensure chlorine test strips are available to measure the concentration of sanitizers in use.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observations: Large amount of pest droppings found on site in dry storage area floors and along walls/behind equipment in kitchen. Droppings also found on shelving in dry storage and kitchen area and in front area where drinks are stored near floor. Droppings indicate presence of pests in establishment. Corrected During Inspection: Dry goods that were clearly chewed through were discarded during inspection. Further Corrective Actions: -Safely clean all droppings from the premises, do not sweep or vacuum droppings, wear PPE (Please review document from Healthlink BC for how to clean up droppings safely). • Move equipment/items (fridge, shelving, prep cooler, dishware, dry foods, etc.) away from walls or off shelves so that areas where are found droppings can be reached and properly cleaned and disinfected. - Remove unnecessary clutter (unused dishware, cardboard, recyclables, etc.) from the premises to reduce pest harborage areas - Ensure dry food containers are assessed for pest activity and discarded if compromised - Ensure dishware and dry food containers (e.g. cans) are properly disinfected, please see attached FDA resource for how to properly disinfect these items - Ensure pest proof containers are available for dishware and dry goods - Seal identified gaps found during the inspection • gaps in wall under front sink cupboard and under two sinks in kitchen • get drain cover for drain at back of dry storage area • install ceiling panels where missing/broken • seal any additional gaps found when moving equipment -Hire a pest control company to service the building -Eliminate areas where pests may be harbored near the outside of the building (e.g. junk piles of wood) -Once in operation again all food contact surfaces need to be cleaned and sanitized at the beginning and end of each shift.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): High temperature dishwasher functioning properly. Observation: Bleach in spray bottle was above 200 ppm. Corrected During Inspection: A 100-200 ppm bleach/chlorine solution was made during the inspection. Only 1/2 - 1 teaspoon per 1 litre of water is required to make a 100-200 ppm chlorine solution that can be used on food contact surfaces.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observation: Freezer door seal is in disrepair. Small amount of water pools at door. Corrective Action Repair seal to prevent water from pooling in this area.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
7. MonitoringSep 29, 2022

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): A few items to review: 1. The kitchen requires a thorough cleaning (Floors, walls, equipment, handles and all surfaces). 2. The kitchen requires decluttering of extra kitchen items and items that do not belong in the kitchen) 3. The fans in the walk-in cooler requires cleaning- dust accumulation. -Ensure all items above are addressed by the date provided. -Ensure to maintain the kitchen and area in a sanitary manner during all times of operation.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A Food Safety Plan could not be located on site. A template will be sent with this inspection report. -Ensure to review and create a FSP applicable to the establishment.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A Sanitation Plan could not be located on site. A template will be sent with this inspection report. -Ensure to review and create a SP applicable to the establishment.
8. MonitoringNov 1, 2021

   9 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Large pot of black bean dish left to cool on stove for a long period, not cooled properly..
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.7 Are foods protected from contamination?
     • Observation(s): No sanitation solution was prepared, wiping cloths not sanitized.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Operator warned that premises is poorly maintained, organized and cleaned and conditions therefore may provide pest harbourage.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Premises needs to be organized and cleaned, all surfaces.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
   • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
9. MonitoringNov 19, 2020

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked foods such as chicken pieces should not sit at room temperature for long periods between handling.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooked sausages placed in cardboard box and stored at room temperature.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Cardboard boxes are not suitable for storage of cooked proteins. Use a food grade sanitized container.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Improved cleaning of all surfaces is necessary.
   • F2.7 Are there handwashing stations available and properly supplied?
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
10. MonitoringSep 20, 2018

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in freezer is very disorganized and cluttered and food is not stored on the shelves. Do not store food on the floor in the walk in freezer or walk in cooler. Install more shelves if required in cooler and freezer. Wiping cloths need to be stored in a sanitizer solution at all times. Storage room at back is used for food and storage of unrelated items, keep food and other items separate. Do not pile food, store in food grade containers. Kitchen appears not to be cleaned regularly; more routine cleaning is required. Surfaces of premises are worn which impedes cleaning. Discussed upgrades to flooring.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
11. MonitoringDec 20, 2017

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): OUTSTANDING AS OF JULY 2016 1. Facility organization has not improved since the last inspection. Facility was cluttered at the time of inspection. Organize your premises. Remove items not needed for your day-to-day operations.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
12. MonitoringMar 2, 2017

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Eggs were being stored at ambient temperature in excess of 2 hours. Measured temperature at 24-26C - CDI. Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Refrigeration units measured at or below 4C at the time of inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): REPEAT INFRACTION 1. Facility was cluttered at the time of inspection, especially in the main kitchen and backstorage areas. Organize your premises. Remove any items not needed for your day-to-day operations.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
13. MonitoringJul 21, 2016

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of the inspection frozen chicken legs placed on the baking tray were kept at the room temperature. The operator has moved the frozen chicken into the refrigeration unit. It was discussed with the operator to have meat thawed under the refrigeration temperatures or under the stream of cold water.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure to keep all food in enclosed containers which are labelled/dated to ensure FIFO (first-in-first-out practices). Raw meat needs to be stored below ready-to-eat food. No food within the walk-in cooler should be stored on the floor. Sausages and eggs prior to cooking need to be refrigerated.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dry storage needs to be clean of clutter and all chemicals need to be stored away from food items. Walk-in cooler needs extra shelving so the food is not stored on the floor and to allow for proper separation (raw meat on the bottom shelf, vegetables and ready-to-eat on the top shelves). Kitchen needs to be free of clutter/unwanted items and kept in a clean and organized manner. Front of the house is kept in a clean and organized manner. Please ensure that the milk shake mixer is cleaned and sanitized properly.
14. MonitoringNov 16, 2015

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure food that is spoiled is thrown out and not kept on the food premises
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure food in back freezer is organized in a way that allows accessibility
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure food safety plans are kept onsite at all times
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure sanitation plans are kept onsite at all times
15. MonitoringMar 11, 2015

    0 infractions

16. MonitoringMay 29, 2014

    0 infractions

17. MonitoringDec 18, 2013

    0 infractions

18. MonitoringJul 2, 2013

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): handwashing sinks need to be kept clear of dishes at all times. do not store any dishes in this sink.
19. MonitoringJan 29, 2013

    2 infractions

    • Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Pop fridge with cream and dressings was 8°C. Temperature was decreased to 4°C during inspection.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
    • Are accurate thermometers available to monitor temperatures?
      • Observation(s): Thermometer required in upright fridge in kitchen.