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Annaheim Bar & Grill

301 Doepker Avenue Annaheim SK S0K 0G0 · Food Premises

Official record from Saskatchewan →

Inspection summary

Annaheim Bar & Grill has been inspected 13 times by Saskatchewan Health Authority since March 26, 2024. The most recent inspection, on July 30, 2026, recorded 6 infractions.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 11 times across 9 separate inspections, most recently on July 30, 2026. For example: Manual Dishwashing

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on November 6, 2025. For example: Food Storage & Equipment

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 6, 2025. For example: Chemical Storage

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on May 31, 2024. For example: Handwashing

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 24, 2024. For example: Temperature Control - Cooling, Thawing and Refrigeration

About this data

These results come from Saskatchewan Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Routine

    6 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not kept clean and in good repair. Refer to 5.2.e of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Manual Dishwashing
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
  2. Routine

    8 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Food Storage & Equipment
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • Wiping cloths are used for purposes other than cleaning tables, and counters. Refer to 4.6 of the Public Eating Establishment Standards.
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.
  3. Follow-up

    4 infractions

    • Ventilation
      • Food facility is not equipped with properly operating ventilation to prevent the accumulation of odours, fumes, steam, vapours, smoke or excessive heat. Refer to subclause 13(b)(iv) of The Food Safety Regulations.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  4. Routine

    6 infractions

    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
  5. Follow-up

    4 infractions

    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  6. Routine

    8 infractions

    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • Washrooms are not equipped with liquid soap in dispensers. Refer to 4.4.a of the Public Eating Establishment Standards.
      • Washrooms are not equipped with single use towels in dispensers, hot air dryers, roller-type linen or roller-type cotton towels. Refer to 4.4.b of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Manual Dishwashing
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
  7. Follow-up

    8 infractions

    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
  8. Routine

    8 infractions

    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste containers are not made of impervious, durable material. Refer to 5.2.a of the Public Eating Establishment Standards.
      • Waste containers are not plastic lined. Refer to 5.2.d of the Public Eating Establishment Standards.
      • Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
      • Recyclable materials are stored in an unsanitary manner and/or creating odours that may attract pests. Refer to 5.3 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
  9. Routine

    9 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Waste Materials
      • Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
    • Lighting
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
  10. Follow-up

    6 infractions

    • Waste Materials
      • Filth, grease, spilled material, garbage or other waste is not being disposed of in an approved manner. Refer to clause 21(b) of The Food Safety Regulations and 5.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Clean-in-place equipment is not cleaned and sanitized as per manufacturer's instructions. Refer to 3.3.3 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 110 lux or more (at a distance of 91 cm (3 ft.) above the floor) in walk-in coolers, freezers, dry storage areas, and dining areas during periods of cleaning. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.a of the Public Eating Establishment Standards. (Show More)
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 220 lux or more (at a distance of 91 cm (3 ft.) above the floor) in areas used for dining, handwashing, dishwashing, utensil, and equipment storage, and washrooms. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.b of the Public Eating Establishment Standards. (Show More)
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Handwashing
      • Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
      • Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
  11. Follow-up

    10 infractions

    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
      • Equipment for processing potentially hazardous food is used continuously at room temperature without being washed, rinsed, and sanitized every four hours. Refer to 3.3.4 of the Public Eating Establishment Standard.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 110 lux or more (at a distance of 91 cm (3 ft.) above the floor) in walk-in coolers, freezers, dry storage areas, and dining areas during periods of cleaning. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.a of the Public Eating Establishment Standards. (Show More)
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 220 lux or more (at a distance of 91 cm (3 ft.) above the floor) in areas used for dining, handwashing, dishwashing, utensil, and equipment storage, and washrooms. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.b of the Public Eating Establishment Standards. (Show More)
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
      • Washrooms are not maintained in sanitary condition. Refer to 4.5 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Waste Materials
      • Waste containers are not kept clean and in good repair. Refer to 5.2.e of the Public Eating Establishment Standards.
      • Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
  12. Follow-up

    9 infractions

    • Lighting
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
    • Separation
      • Lockers or cabinets, located separate from food preparation, storage, or serving areas, are not provided for staff apparel, and other personal items. Refer to 1.15 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Waste Materials
      • Filth, grease, spilled material, garbage, and/or other waste is allowed to accumulate. Refer to clause 21(a) of The Food Safety Regulations and 5.1 of the Public Eating Establishment Standards.
      • Filth, grease, spilled material, garbage or other waste is not being disposed of in an approved manner. Refer to clause 21(b) of The Food Safety Regulations and 5.1 of the Public Eating Establishment Standards.
      • Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Clean-in-place
      • Clean-in-place equipment is not cleaned and sanitized as per manufacturer's instructions. Refer to 3.3.3 of the Public Eating Establishment Standards.
      • Equipment for processing potentially hazardous food is used continuously at room temperature without being washed, rinsed, and sanitized every four hours. Refer to 3.3.4 of the Public Eating Establishment Standard.
  13. Routine

    13 infractions

    • Lighting
      • Lighting intensity is not adequate to facilitate cleaning, i.e. 110 lux or more (at a distance of 91 cm (3 ft.) above the floor) in walk-in coolers, freezers, dry storage areas, and dining areas during periods of cleaning. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.a of the Public Eating Establishment Standards. (Show More)
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
    • Separation
      • Lockers or cabinets, located separate from food preparation, storage, or serving areas, are not provided for staff apparel, and other personal items. Refer to 1.15 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Water Supply
      • Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
    • Handwashing
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not handled and stored in a sanitary manner. Refer to 3.1.5 of the Public Eating Establishment Standard.
    • Manual Dishwashing
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Waste Materials
      • Filth, grease, spilled material, garbage, and/or other waste is allowed to accumulate. Refer to clause 21(a) of The Food Safety Regulations and 5.1 of the Public Eating Establishment Standards.
      • Waste containers are not kept clean and in good repair. Refer to 5.2.e of the Public Eating Establishment Standards.
      • Waste is not removed daily, or more frequently, as necessary from areas where food is prepared or served, and/or areas where tableware, utensils, and equipment are cleaned. Refer to 5.2.f of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • Washrooms are not equipped with single use towels in dispensers, hot air dryers, roller-type linen or roller-type cotton towels. Refer to 4.4.b of the Public Eating Establishment Standards.
      • Washrooms are not maintained in sanitary condition. Refer to 4.5 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Dishware/cookware as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
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