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Bangla Bazar

125 - 4851 Westwinds Drive NE Calgary AB T3J 4L4 · Food - General

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violation still exists** Multiple uncovered plastic containers storing raw cut meat (beef) were observed in the walk-in cooler. - Ensure all raw meat is stored in properly covered and stored in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carcasses hanging in the cooler were observed to be in contact with the cooler wall.- Carcasses stored in the walk-in cooler must be properly covered, or a suitable barrier must be maintained between the meat and the cooler wall to prevent contamination.
    • 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?
      • **The violation still exists*****Outstanding Violation***Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**NOTE (2024-10-04). There was still a gap on the backdoor. A weatherstripping was installed on the bottom of the backdoor, but the gap was due to the uneven/damaged floor tiles. The operator mentioned that they will be working on the floor tiles to eliminate the gap. Please ensure that the gap is completely sealed (no sunlight shall be able to penetrate the door).**June 11, 2025: There was still gap present underneath the back door. Operator to ensure gap is completely sealed/eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding Violation***Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.**OUTSTANDING (2024-10-04). The floor tiles were still not fixed.**June 11, 2025: Floor tiles at the back door were still missing/broken. Please fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walkin freezer requires deep cleaning.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer initially prepared in spray bottle was tested at 0 ppm. Operator prepared bleach (chlorine) sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Fly tape traps were placed above the table used to store food related items near the back door. Operator removed tapes during inspection.- Ensure pest traps are placed away from food and food related items.2. Multiple uncovered plastic containers storing raw cut meat (beef) were observed in the walk-in cooler. Beef carcasses were stored on top of each other in the cooler.- Ensure all raw meat is stored in properly covered and stored in a manner that prevents contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not adequately labeled at the time of inspection.- Ensure all chemical bottles are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lower shelf of the display cooler unit near the meat section was measured at 11.6°C. Boxes of eggs and milk containers were moved to upper shelf during inspection.- Please repair the unit or store food on the top shelves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Soap dispenser and paper towel dispenser was empty at the handwashing station in meat cutting area. Operator refilled soap during inspection.2. Paper towel dispenser was empty in the staff washroom near meat cutting area.ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***Outstanding Violation***Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**NOTE (2024-10-04). There was still a gap on the backdoor. A weatherstripping was installed on the bottom of the backdoor, but the gap was due to the uneven/damaged floor tiles. The operator mentioned that they will be working on the floor tiles to eliminate the gap. Please ensure that the gap is completely sealed (no sunlight shall be able to penetrate the door).**June 11, 2025: There was still gap present underneath the back door. Operator to ensure gap is completely sealed/eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding Violation***Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.**OUTSTANDING (2024-10-04). The floor tiles were still not fixed.**June 11, 2025: Floor tiles at the back door were still missing/broken. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 2-comp dishwashing sink was in disrepair. Gap was observed between the wall and sink, and screws were loose/not attached to the wall.- Please ensure dishwashing sink is properly secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***There were blood stains on the walk-in cooler floors and walls. The inspector informed the staff/operator that all walk-in refrigeration units must be kept clean and sanitary at all times and be included in a cleaning schedule. Please ensure to clean the aforementioned areas and implement a cleaning schedule.**CLEAN THE INDICATED AREAS AND IMPLEMENT A CLEANING SCHEDULE.**June 11, 2025: Blood stains were noted on walls and floor in the walk-in coolers. Fan covers in both walk-in coolers and freezer were accumulated with debris. Please clean all indicated areas.
  3. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Six (6) carcasses of lamb were noted not having identifiable stamps. The inspector informed the operator that all carcasses must have clear stamps to ensure that the carcasses were inspected meat and came from an approved source. The carcasses were ceased and held during the inspection for investigation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.**ENSURE TO FULLY SUBMERGE ALL CLEANING CLOTHS IN A SANITIZER SOLUTION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in sanitizer bucket where cloths were being stored was measured at 0 ppm. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. **ENSURE TO HAVE AN APPROVED SANITIZER SOLUTION AT ALL TIMES DURING OPERATIONS. ENSURE TO CHANGE THE SOLUTION AT ADEQUATE INTERVALS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat containers were stored directly on the floor in the walk-in cooler.The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage and be stored at least 6 inches above ground. **PROPERLY STORE ALL FOOD ITEMS IN THE WALK-IN COOLERS AND FREEZER.
    • 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?
      • Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
    • 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?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of inspection, no food handlers including the operator could provide proof of food safety certification. At least one person in care and control of the facility or in a management roll must complete the approved food safety training and provide the certificate. **REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was no Food Safety Training Certificate provided during the inspection. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta was provided during the inspection. Once a certificate is received, please send a copy of the certificate to the undersigned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several chopping boards were noted having deep grooves and crevices. The inspector informed the operator that chopping boards must be maintained in smooth condition and free from deep grooves and crevices to prevent the growth of pathogens and to allow easy cleaning of the boards. Please replace or repair the chopping boards. Repair may include resurfacing of the boards.**REPAIR OR REPLACE CHOPPING BOARDS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were blood stains on the walk-in cooler floors and walls. The inspector informed the staff/operator that all walk-in refrigeration units must be kept clean and sanitary at all times and be included in a cleaning schedule. Please ensure to clean the aforementioned areas and implement a cleaning schedule.**CLEAN THE INDICATED AREAS AND IMPLEMENT A CLEANING SCHEDULE.
  4. Risk Management Inspection

    5 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?
      • Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**NOTE (2024-10-04). There was still a gap on the backdoor. A weatherstripping was installed on the bottom of the backdoor, but the gap was due to the uneven/damaged floor tiles. The operator mentioned that they will be working on the floor tiles to eliminate the gap. Please ensure that the gap is completely sealed (no sunlight shall be able to penetrate the door).
    • 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?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.**NOTE (2024-10-04). The Food Handling Permit was still not displayed. The inspector informed the operator to ensure that the permit is displayed in a location easily seen by the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of inspection, no food handlers including the operator could provide proof of food safety certification. At least one person in care and control of the facility or in a management roll must complete the approved food safety training and provide the certificate. **REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was no Food Safety Training Certificate provided during the inspection. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta was provided during the inspection. Once a certificate is received, please send a copy of the certificate to the undersigned.**NOTE (2024-10-04). A valid Food Safety Training certificate was still not provided. However, proof of enrollment to a Food Safety Course was provided during the inspection. Once the course is completed, please provide copies of the certificate to an Executive Officer for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.**OUTSTANDING (2024-10-04). The floor tiles were still not fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were blood stains on the walk-in cooler floors and walls. The inspector informed the staff/operator that all walk-in refrigeration units must be kept clean and sanitary at all times and be included in a cleaning schedule. Please ensure to clean the aforementioned areas and implement a cleaning schedule.**CLEAN THE INDICATED AREAS AND IMPLEMENT A CLEANING SCHEDULE.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A 100-ppm chlorine sanitizer solution was created during the inspection. Please ensure to educate all staff.**ENSURE TO HAVE AN APPROVED SANITIZER SOLUTION AT ALL TIMES DURING OPERATIONS.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.**ENSURE TO FULLY SUBMERGE ALL CLEANING CLOTHS IN A SANITIZER SOLUTION.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the cooler, including raw meat products, were found not covered. Meat products were also noted being stored directly on the surface where staff steps on in the walk-in freezer. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage and be stored at least 6 inches above ground or any surface that the staff steps on.**PROPERLY STORE ALL FOOD ITEMS IN THE WALK-IN COOLERS AND FREEZER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
    • 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 recent pest control available. Please provide the pest control records.**REPEATING VIOLATION****OUTSTANDING (2024-10-03). No pest control monitoring records were provided during the inspection. The inspector informed the staff/operator to implement a pest control monitoring system at the facility.
    • 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?
      • Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
    • 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?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspections, there were 7 staff on site. No food safety certificate observed for someone in care and control of the facility. At least one staff must complete the approved food safety training and provide the certificate. **REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was no Food Safety Training Certificate provided during the inspection. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta was provided during the inspection. Once a certificate is received, please send a copy of the certificate to the undersigned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several chopping boards were noted having deep grooves and crevices. The inspector informed the operator that chopping boards must be maintained in smooth condition and free from deep grooves and crevices to prevent the growth of pathogens and to allow easy cleaning of the boards. Please replace or repair the chopping boards. Repair may include resurfacing of the boards.**REPAIR OR REPLACE CHOPPING BOARDS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the walk-in coolers and walk-in freezer were noted as dirty. The inspector informed the staff/operator that all walk-in refrigeration units must be kept clean and sanitary at all times and be included in a cleaning schedule. Please ensure to clean the aforementioned areas and implement a cleaning schedule.**CLEAN THE INDICATED AREAS AND IMPLEMENT A CLEANING SCHEDULE.
  6. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Six (6) carcasses of lamb were noted not having identifiable stamps. The inspector informed the operator that all carcasses must have clear stamps to ensure that the carcasses were inspected meat and came from an approved source. The carcasses were ceased and held during the inspection for investigation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.**ENSURE TO FULLY SUBMERGE ALL CLEANING CLOTHS IN A SANITIZER SOLUTION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in sanitizer bucket where cloths were being stored was measured at 0 ppm. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. **ENSURE TO HAVE AN APPROVED SANITIZER SOLUTION AT ALL TIMES DURING OPERATIONS. ENSURE TO CHANGE THE SOLUTION AT ADEQUATE INTERVALS.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat containers were stored directly on the floor in the walk-in cooler.The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage and be stored at least 6 inches above ground. **PROPERLY STORE ALL FOOD ITEMS IN THE WALK-IN COOLERS AND FREEZER.
    • 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?
      • Weatherstripping at the back exit door is broken and in disrepair. Repair the weatherstripping to seal the gap.**REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.
    • 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?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of inspection, no food handlers including the operator could provide proof of food safety certification. At least one person in care and control of the facility or in a management roll must complete the approved food safety training and provide the certificate. **REPEATING VIOLATION****OUTSTANDING (2024-10-03). There was no Food Safety Training Certificate provided during the inspection. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta was provided during the inspection. Once a certificate is received, please send a copy of the certificate to the undersigned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.**OUTSTANDING (2024-10-03). Pieces of floor tiles around the back exit door was still noted as broken and in disrepair; hence, this contributed to the gap on the backdoor that may allow the potential entry of pests. The inspector informed the operator to fix the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several chopping boards were noted having deep grooves and crevices. The inspector informed the operator that chopping boards must be maintained in smooth condition and free from deep grooves and crevices to prevent the growth of pathogens and to allow easy cleaning of the boards. Please replace or repair the chopping boards. Repair may include resurfacing of the boards.**REPAIR OR REPLACE CHOPPING BOARDS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were blood stains on the walk-in cooler floors and walls. The inspector informed the staff/operator that all walk-in refrigeration units must be kept clean and sanitary at all times and be included in a cleaning schedule. Please ensure to clean the aforementioned areas and implement a cleaning schedule.**CLEAN THE INDICATED AREAS AND IMPLEMENT A CLEANING SCHEDULE.
  7. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between tasks without removing gloves or washing hands after handling raw meat.Ensure hands are washing between tasks; before and after handling food products to prevent contamination of food and other touched areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water and the produce prep hand sink.Repair sink and ensure there is hot and cold running water flowing at an adequate pressure for hand washing.
    • 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?
      • *REPEATING VIOLATION*No recent pest control available.Please provide the pest control records.
    • 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?
      • *REPEATING VIOLATION* Weatherstripping at the back exit door is broken and in disrepair.Repair the watherstripping to seal the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *REPEATING VIOLATION* At the time of the inspections, there were 7 staff on site. No food safety certificate observed for someone in care and control of the facility.At least one staff must complete the approved food safety training and provide the certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.
  8. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed switching between tasks without removing gloves or washing hands after handling raw meat.Ensure hands are washing between tasks; before and after handling food products to prevent contamination of food and other touched areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Chunks of uncovered raw lamb were stored directly on wooden pallets in the large walk-in cooler.2. Chunks of uncovered raw lamb were stored on cardboard boxes which contained chicken.Ensure meat is stored in food-grade bags or containers and in a manner that prevents cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *REOCCURING VIOLATION*Walk-in cooler walls carrying meat being stored on the hanging bar was accumulated with blood deposits, paint peeling, walls scratching and rusted walls.Ensure walls are refinished, thoroughly cleaned and kept sanitary at all times.2. Uncovered meat (beef) was stored directly on wooden pallets. Wood pallets were unfinished and dirty.3. Uncovered meat (beef) was stored directly
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The employee washroom hand sink and produce prep hand sink did not have paper towel.Obtain paper towel and supply it in a dispenser.2. There is bar soap used at the white prep sink.Remove the bar soap. Supply soap in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water and the produce prep hand sink.Repair sink and ensure there is hot and cold running water flowing at an adequate pressure for hand washing.
    • 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?
      • *REPEATING VIOLATION*No recent pest control available.Please provide the pest control records.
    • 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?
      • *REPEATING VIOLATION* Weatherstripping at the back exit door is broken and in disrepair.Repair the watherstripping to seal the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *REPEATING VIOLATION* At the time of the inspections, there were 7 staff on site. No food safety certificate observed for someone in care and control of the facility.At least one staff must complete the approved food safety training and provide the certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The silver shelving in the walking cooler is very dirtied with blood and meat debris. There also appears to be mold growing on the shelving.Thoroughly clean and sanitize the shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a significant accumulation of dust on the vents in both walk-in coolers.Thoroughly clean this area.2. The produce prep area is very cluttered and there is food debris along the floor.Please organize this area. Remove unneeded items.3. The light switch in the washroom had blood and meat residue.Clean and sanitize the light switch.
  9. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:1. Operator noted band saws are cleaned daily.Ensure band saws are dismantled, cleaned, rinsed and sanitized for 2 minutes every 4 hours during operation.Band saws were promptly dismantled for cleaning.2. Cleaning cloths were stored on the counter.Fresh sanitizing bucket was prepared at 100 ppm and new cleaning cloths were placed therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.Previous violation:Room temperature band saws were not fully clean and sanitize every 4 hours.- Fully clean and sanitize the band saws every 4 hours during operationBleach sanitizer is one TBSP/gallon of water or 1 tsp per lit- Prepare sani bucket with the concentration of 100-200ppm, and place clothes in the bucket when not in use. Re-mix the solution as frequent as possible for ensure 100-200 ppm concentration. "Reoccurred issue "
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Walk-in cooler walls carrying meat being stored on the hanging bar was accumulated with blood deposits, paint peeling, walls scratching and rusted walls.Ensure walls are refinished, thoroughly cleaned and kept sanitary at all times.Previous violations:Walk-in cooler: Meat pieces were stored directly on the hanging bar. Walk in cooler needs to be thoroughly cleaned.Walk in cooler needs interior needs to be refinished- paint peeling, rust showing. Walk-in freezerWalk in freezer needs interior needs to be refinished- paint peeling, rust showing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strip available onsite.
    • 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?
      • Recurring violation:No recent pest control available.Previous violation:No pest control record provided during inspection, emailed owner for record.
    • 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?
      • Weatherstripping at the back exit door is broken and in disrepair.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate observed for someone in care and control of the facility.Previous violation:Emailed owner for food safety training certificate.- The owner was not able to provide the certificate, with less than 5 staff on a shift, at least one staff must complete the approved food safety training and provide the certificate. - AHS approved food safety course link sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of floor tiles around the back exit door is broken and in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thoroughly clean hand contact areas