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Bodega Tapas Bar by Sabor

101 - 1 Hebert Road St. Albert AB T8N 2E7 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
  3. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged and cracked in the pass through, kitchen, and dishwashing area, and must be repaired or replaced, to ensure floors are smooth-impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's quat dispenser is connected to hot water only. When dispensing, due to the steam, the solution is only briefly achieving the required concentration of 200 ppm, before it is evaporating. Sanitizer should be diluted with room temperature or cool water for this reason. When mixed by hand, operator was able to achieve a reliable 200 ppm concentration. All sanitizer buckets were remade by hand. Dispenser must be reconnected to either both hot/warm water lines or just the cold water line.
    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged and cracked in the pass through, kitchen, and dishwashing area, and must be repaired or replaced, to ensure floors are smooth-impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of two fluorescent lights in the dry goods room is burned out, and must be replaced to allow for proper cleaning and pest monitoring.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's quat dispenser is connected to hot water only. When dispensing, due to the steam, the solution is only briefly achieving the required concentration of 200 ppm, before it is evaporating. Sanitizer should be diluted with room temperature or cool water for this reason. When mixed by hand, operator was able to achieve a reliable 200 ppm concentration. All sanitizer buckets were remade by hand. Dispenser must be reconnected to either both hot/warm water lines or just the cold water line.
    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged and cracked in the pass through, kitchen, and dishwashing area, and must be repaired or replaced, to ensure floors are smooth-impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of two fluorescent lights in the dry goods room is burned out, and must be replaced to allow for proper cleaning and pest monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 26, 2026: The door handle has been cleaned, but requires painting so that it is smooth and cleanable moving forward. The door handle for the walk-in cooler is visibly dirty and due to the paint wearing off in certain areas, it can no longer be properly cleaned. Ensure this high-touch surface is cleaned thoroughly, then refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large splash of something on the dry goods ceiling, which must be cleaned.
  6. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's quat dispenser is connected to hot water only. When dispensing, due to the steam, the solution is only briefly achieving the required concentration of 200 ppm, before it is evaporating. Sanitizer should be diluted with room temperature or cool water for this reason. When mixed by hand, operator was able to achieve a reliable 200 ppm concentration. All sanitizer buckets were remade by hand. Dispenser must be reconnected to either both hot/warm water lines or just the cold water line.
    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: UnchangedMarch 11, 2026: UnchangedMay 23, 2024: There is a large section of unfinished wood behind the hot water heater in the staff washroom. This wood must be sealed/painted so as to be smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: UnchangedMarch 11, 2026: UnchangedMay 23, 2024: Sections of the ceiling tile in the staff washroom show evidence of past water damage. Please paint or replace damaged building materials so monitoring for continued water leaks is possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged and cracked in the pass through, kitchen, and dishwashing area, and must be repaired or replaced, to ensure floors are smooth-impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles toward the back of the kitchen and in the staff washroom are acoustic ceiling tiles, and must be replaced with those meant for kitchens and bathrooms to ensure they are smooth, moisture-resistant, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of two fluorescent lights in the dry goods room is burned out, and must be replaced to allow for proper cleaning and pest monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 26, 2026: The door handle has been cleaned, but requires painting so that it is smooth and cleanable moving forward. The door handle for the walk-in cooler is visibly dirty and due to the paint wearing off in certain areas, it can no longer be properly cleaned. Ensure this high-touch surface is cleaned thoroughly, then refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large splash of something on the dry goods ceiling, which must be cleaned.
  7. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility's quat dispenser is connected to hot water only. When dispensing, due to the steam, the solution is only briefly achieving the required concentration of 200 ppm, before it is evaporating. Sanitizer should be diluted with room temperature or cool water for this reason. When mixed by hand, operator was able to achieve a reliable 200 ppm concentration. All sanitizer buckets were remade by hand. Dispenser must be reconnected to either both hot/warm water lines or just the cold water line.
    • 09. Are chemicals stored and handled in a safe manner?
      • March 26, 2026: Facility states they are no longer using the wipes for food surfaces. Requested signage on both dispensers if they plan to keep them, with "not for food surfaces". March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors tiles are damaged and cracked in the pass through, kitchen, and dishwashing area, and must be repaired or replaced, to ensure floors are smooth-impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles toward the back of the kitchen and in the staff washroom are acoustic ceiling tiles, and must be replaced with those meant for kitchens and bathrooms to ensure they are smooth, moisture-resistant, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the dry storage room are damaged and require patching/painting to ensure all surfaces are smooth, impervious-to-moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of two fluorescent lights in the dry goods room is burned out, and must be replaced to allow for proper cleaning and pest monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: UnchangedMarch 11, 2026: UnchangedMay 23, 2024: There is a large section of unfinished wood behind the hot water heater in the staff washroom. This wood must be sealed/painted so as to be smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: UnchangedMarch 11, 2026: UnchangedMay 23, 2024: Sections of the ceiling tile in the staff washroom show evidence of past water damage. Please paint or replace damaged building materials so monitoring for continued water leaks is possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: Unchanged March 11, 2026: UnchangedMay 23, 2024: Back dry goods storage room has what appears to have been a finished cement floor, however the finish is severely worn off in areas and the flooring is no longer smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 26, 2026: UnchangedMarch 11, 2026: UnchangedMay 23, 2024: Sections of the wall immediately upon entry into the dry goods storage room are exposed and unfinished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 26, 2026: The door handle has been cleaned, but requires painting so that it is smooth and cleanable moving forward. The door handle for the walk-in cooler is visibly dirty and due to the paint wearing off in certain areas, it can no longer be properly cleaned. Ensure this high-touch surface is cleaned thoroughly, then refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large splash of something on the dry goods ceiling, which must be cleaned.
  8. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizer buckets and spray bottles were tested and were found to be at only 50 ppm quat vs, the required minimum of 200 ppm quat. These were remade to the correct concentration at the request of the PHI.
    • 09. Are chemicals stored and handled in a safe manner?
      • March 11, 2026: Facility was observed using the disinfectant wipes again, without the required rinse step with potable water to ensure food safety. Education was provided to Manager Eugenio on following manufacturer's instructions and the decision was made to prepare quat sanitizer for both back of house and front of house.May 23, 2026: Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface or any surface which may come into contact with food. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The meat slicer was observed on a metal table, blocking the hand sink access in the pass through area. This was discussed with management and chef on shift. The hand sink cannot be blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 11, 2026: UnchangedMay 23, 2024: There is a large section of unfinished wood behind the hot water heater in the staff washroom. This wood must be sealed/painted so as to be smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 11, 2026: UnchangedMay 23, 2024: Sections of the ceiling tile in the staff washroom show evidence of past water damage. Please paint or replace damaged building materials so monitoring for continued water leaks is possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 11, 2026: UnchangedMay 23, 2024: Back dry goods storage room has what appears to have been a finished cement floor, however the finish is severely worn off in areas and the flooring is no longer smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • March 11, 2026: UnchangedMay 23, 2024: Sections of the wall immediately upon entry into the dry goods storage room are exposed and unfinished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer has a broken lid/seal which will affect its operation. Repair or replace the unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is an adhesive film on the sides of the bar dishwasher, which must be fully removed so that the unit is cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle for the walk-in cooler is visibly dirty and due to the paint wearing off in certain areas, it can no longer be properly cleaned. Ensure this high-touch surface is cleaned thoroughly, then refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • March 11, 2026: Cooler and freezer handles showed improvement, however, high touch surfaces in the staff washroom, including the door itself, were still visibly dirty. May 23, 2024: High touch surfaces throughout the facility are visibly dirty and in need of deep cleaning. Specific attention is required for the staff washroom door and light switch, and cooler/freezer handles throughout.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • March 11, 2026: There is a significant amount of dust and food debris on the upper walls/higher equipment and ceilings. Ventilation grates throughout show an accumulation of dust and debris.May 23, 2024: There is a significant amount of dust and food debris on the upper walls/higher equipment and ceilings. The dry goods storage room has a large splash on the ceiling. The section of ceiling above the office is very dusty. Ventilation grates throughout show an accumulation of dust and debris.
  9. Monitoring Inspection

    24 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of prepared quat sanitizer was tested as was found to be at 50 ppm. Operator remade it and it was tested and found to be at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were found in the bulk container of sugar, with handles contaminating the bulk supply.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several items in the chest freezer and standing freezer were not packaged or wrapped in any way to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • In the dry goods room, there is no clear separation between chemicals/cleaning products and food storage. Please separate these items into designated areas to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Dispensers for "Certainty One-Step Disinfectant Wipes" were found at the pass-through and at the service station. These wipes are not food safe, and manufacturer's instructions require a rinse step with potable water following use on a food contact surface. Operators were requested to create signage for the service station stating "not for tables", and for the pass through stating "not for food surfaces". Prepared quat sanitizer and cloths are available for these surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A steel wool for dishwashing and several knives were observed beside the designated handwashing sink in the pass through area. This sink is not to be used for dishwashing purposes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff informed the PHI that lime juice bottles were being washed manually with soap, salt and water, prior to being refilled. These items must be washed, rinsed, and sanitized prior to refilling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back entry door has a section of damaged/missing tile, which is accumulating a large amount of dirt and debris.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large section of unfinished wood behind the hot water heater in the staff washroom. This would must be sealed/painted so as to be smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the ceiling tile in the staff washroom show evidence of past water damage. Please paint or replace damaged building materials so monitoring for continued water leaks is possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back dry goods storage room has what appears to have been a finished cement floor, however the finish is severely worn off in areas and the flooring is no longer smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the wall immediately upon entry into the dry goods storage room are exposed and unfinished.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls in the dishwashing area, as well as the service pass through, have remnants of foam adhesive, holes and screws, making them no longer smooth, impervious to moisture or easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a section of unfinished wood that is elevating the ice sink behind the bar. This wood must be sealed/painted to make it smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are sections of missing wall behind the ice sink in the bar area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several large stock pots are being stored on a shelf <6 inches off the ground and directly beside mops.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezers throughout the facility require deep cleaning with all items removed to remove built up food debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep cooler where mussels are being stored has many deep grooves and is no longer clean or smooth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the coolers holding perishable items behind the bar was found to have a damaged seal, preventing the door from closing. The door was sitting about 1 inch ajar and could not close. Interior temperature was ranging between 7-17C. Perishable items were moved to a colder cooler and operator was instructed to no longer store perishable items in this cooler until it was capable of achieving and maintaining 4C or colder at all times.Both coolers behind the bar had standing water in the bottoms of them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand sink next to the espresso machine has several large and deep cracks, and can no longer be properly cleaned. Sink must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces throughout the facility are visibly dirty and in need of deep cleaning. Specific attention is required for the staff washroom door and light switch, and cooler/freezer handles throughout.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant amount of dust and food debris on the upper walls/higher equipment and ceilings. The dry goods storage room has a large splash on the ceiling. The section of ceiling above the office is very dusty. Ventilation grates throughout show an accumulation of dust and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large amount of grease and food debris underneath and beside some equipment. Special attention is required near the dishwasher, deep dryer, behind the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room by the dishwasher is very unorganized and cannot be properly accessed to clean or monitor for pests.