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Buffet Yangtze

4190 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

10 inspections

  1. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** The violation still exists**Used cleaning cloths were found on different surfaces in the kitchen.- Keep the used wiping cloth in sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items ranged between 40-45C at holding in buffet area.- Spring rolls - Chicken balls - DumplingsAbove mentioned food items were discarded during inspection. Store perishable foods at holding above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation still exists** Frozen meats were thawing in stagnant water at the 2-comparment sink.Cold running water was turned on during the inspection.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process.
    • 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 violation still exists**Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water.Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
    • 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 violations still exist**1) A couple light fixtures in the dry storage room were not operational.Provide adequate lighting.2) Three light covers were missing in the kitchen including the dishwashing area.Install light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The violation still exists** Scrapers were stored between heavy equipment such as between butcher blocks and prep tables. Debris was observed in the gap between equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**There was a buildup of debris on the floor of the dry storage room. Cobwebs were observed on storage crates in this room.- The area/wall behind the dishwasher was unclean, with an accumulation of food debris observed.Clean crates and the floor including hard-to-reach areas.
  2. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were found on different surfaces in the kitchen.2) Soap was added to a pail of chlorine sanitizer. Sanitizer measured 0 ppm.Prepare sanitizer with chlorine and water only and use chlorine sanitizer at 100 ppm. Keep cleaning cloths submerged in the sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored next to a cut grapefruit and egg tart shells in the cooler with sliding doors.Raw meat was moved to the bottom shelf of the cooler during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Janitorial equipment was stored in contact with a moving rack in the cook line.2) Staff beverages were stored on a prep table.3) Hand lotion and toothpicks for personal use were found on a baking sheet in the cook line.Personal items and janitorial equipment were taken to a separate area for storage during the inspection.4) Opened canned foods were found under refrigeration.Transfer food from opened cans into food grade containers.5) Food containers and boxes were stored on the floor of walk-in freezers.Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) The spray bottle that contained concentrated quat had the same label as ready to use quat sanitizer.Label chemical bottles accurately.2) A spray bottle in the bar that contained a bleach solution for cleaning was not labeled to indicate its content.The bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen meats were thawing in stagnant water at the 2-comparment sink.Cold running water was turned on during the inspection.2) Four bags of frozen meat were thawing at room temperature.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process.3) Raw meat and processed potatoes in the produce walk-in cooler measured 9.4C and 10.3C. All perishable foods in this cooler were taken to another cooler during the inspection. Do not use this cooler for perishable foods until it is at 4C or less.4) The following foods were measured at the buffet hot holding units.- sausages 41.3C- spring rolls 52.7C- beef 53.3- BBQ pork 48.6CReheat foods to minimum 74C and store food at 60C or higher during hot holding.5) Salmon sashimi and sushi on ice measured 9.6C and 13C at the buffet.Store perishable foods at 4C or less under refrigeration or in an ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dessert squares at the buffet measured between 12 to 14.3C. These desserts were stored over the open top undercounter cooler.Store perishable food out of the temperature danger zone (4C to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large amount of perishable food was observed on the prep table.- shrimp 14C- beansprouts 14.9C- broccoli and beef 13.2C- two different types of noodles 13C and 15.9C2) Garlic that had been cooked in oil was stored in the cook line without temperature control. Garlic measured 17.7C.Operators agreed to store cooked garlic in an ice bath moving forward.3) Fried rice on the prep table measured 52.3C.Store perishable foods out of the temperature danger zone (4 to 60C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentrations and sanitizing temperatures were being monitored every few days.Monitor daily at plate level.
    • 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 paper towel dispenser was not operational at the two-compartment sink. There was debris on the paper towels that were kept on the shelf.Store paper towels in a suitable dispenser.2) Water was shut off at the hand sink in the buffet prep line. This sink also had no soap.Repair the hand sink and ensure it has hot and cold running water at all times.The soap dispenser was refilled during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A couple light fixtures in the dry storage room were not operational.Provide adequate lighting.2) Three light covers were missing in the kitchen including the dishwashing area.Install light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water.Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food cans were being reused for food storage.Do not reuse single service items.2) Scrapers were stored between heavy equipment such as between butcher blocks and prep tables. Debris was observed in the gap between equipment.3) Utensils were stored between a cooler and a sink.Store utensils in an area that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Chemical spray bottles were unclean with debris and grease.Clean spray bottles.2) There was an accumulation of grease on the ventilation system. Clean the ventilation system.3) The cooler handle on the sliding door had broken off. The damaged part was covered with duct tape.Remove duct tape and repair/ replace the door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively.Resurface the butcher blocks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back of the dry storage room and the corridor to the exit door were not accessible.Organize these areas and ensure all areas are accessible for cleaning and pest control monitoring.2) There was a buildup of debris on the floor of the dry storage room. Cobwebs were observed on storage crates in this room.Clean crates and the floor including hard-to-reach areas.
  3. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observe staff discard food and then blow their nose without washing their hands. Also observed a staff member dump drink catch tray and mop floor without washing hands. Ensure staff are washing hands after handling garbage, food scraps, cleaning, etc. before serving food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splashguard protection was missing between the food preparation sinks and handwashing sinks.Install splash guards on the handwashing sinks to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of meat were placed on the cooking line not under temperature control; measured 14 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding violation May 28 25***The desert cooler is not yet fixed, perishable deserts were stored at the top section of the cooler. The deserts were moved to a working cooler during the inspection. Do not use the top section of the dessert cooler for buffet service or storage of perishable items until it has been repaired and is maintaining proper temperatures.Previous violation 1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. Service the cooler and ensure it is able to maintain a minimum of 4C. 2.There was no thermometer in the dessert cooler.Obtain a thermometer for the desert cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water.Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively.Resurface the butcher blocks.
  4. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splashguard protection was missing between the food preparation sinks and handwashing sinks.Install splash guards on the handwashing sinks to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A lighter was stored on a tray located in the cook line. Staff removed the lighter during our inspection.Personal items must not be stored in food handling areas.2. Staff personal bag containing food was stored in the walk-in cooler without any separation from other food items. Staff removed the bag during inspectionDesignate an area for storing staff food to prevent contamination.3. An open staff drink on a butcher block. Michael removed the cup.Staff must consume food and beverages only in designated staff areas, away from food preparation and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding violation May 28 25***The desert cooler is not yet fixed, perishable deserts were stored at the top section of the cooler. The deserts were moved to a working cooler during the inspection. Do not use the top section of the dessert cooler for buffet service or storage of perishable items until it has been repaired and is maintaining proper temperatures.Previous violation 1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. Service the cooler and ensure it is able to maintain a minimum of 4C. 2.There was no thermometer in the dessert cooler.Obtain a thermometer for the desert cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels at the handwashing sink located near the walk-in cooler/freezer was stored in a hanger that does not provide adequate resistance. This set up made it difficult to dispense towels individually, increasing the risk of contaminating the bulk supply.Provide paper towel in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water.Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively.Resurface the butcher blocks.2. Grime was observed around the door of the ice machine.Clean the ice machine.3. Gloves were tied on food carts as a means of identification. The gloves were soiled with grease.Remove the gloves and source other means of identification if necessary.4. The utensil storage rack in front of the steamer had a significant buildup of dust.Clean the rack thoroughly and ensure it is included in the routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The storage area was cluttered; there were empty boxes stored in this area.Organize and declutter this area. Remove any items that are not being used.2. Accumulation of grease and food debris was observed in the following areas - The wall and floor around the dishwasher area. - The area between the fryer and steamer.Clean the indicated areas.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Repeat violation May 14 2025***1. There was only one sanitizer bucket made for the entire kitchen, it was not in close proximity to all food handling station. Ensure to have sanitizer available in all food handling stations.2. Dirty reusable cleaning cloths were stored on food contact surface.Store cleaning cloths fully submerged in bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Repeat violation May 14 2025***1. There were several dry storage containers on the counter table without lids.All foods must be stored in food grade containers with tight fitting lids.2. Scoops without handles were observed buried in several flour bins.Obtain scoops with handle and store with handle facing out or the scoop compartment of the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The bottom section of the desert cooler was cooling at 17C. The inspector informed the operator to move all the food to a working cooler. Service the cooler and ensure it is able to maintain a minimum of 4C. 2.There was no thermometer in the dessert cooler.Obtain a thermometer for the desert cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dishwashing sink was filled with chicken, which was observed thawing in stagnant water at room temperature. The internal temperature of the chicken measured 20C (discarded).Food must be thawed under cold running water, in a refrigerator at 4°C or below, or as part of the cooking process. The operator was instructed to follow proper thawing procedures moving forward.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Repeat violation May 14 2025***Obtain a thermometer for monitoring the temperature of the dishwasher.
    • 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?
      • ***Repeat violation May 14 2025***There was no pest control report onsite for review. Obtain pest control report and provide copies to the undersigned public health inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water dipper well for the ice cream scoop was turned off. The water was turned back on during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation May 14 2025***Grease, spills and food debris were observed in many areas of the facility including:- All counter tables and surrounding areas- The cook line including surrounding walls and floors.- The dishwasher including surrounding walls and floors.- The floor, wall, door and handle of the walk-in freezer and cooler.- The upright coolers - All food carts - Behind and around the dough mixer. - Filters of the mechanical ventilation system.- All the handwashing, dishwashing and food prep sinks. Perform a deep clean of the entire facility including equipment and hard to reach areas. Develop a sanitation plan that includes a comprehensive checklist covering all areas of the kitchen.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was only one sanitizer bucket made for the entire kitchen, it was not in close proximity to all food handling station. Ensure to have sanitizer available in all food handling stations.2. Dirty reusable cleaning cloths were stored on food contact surface.Store cleaning cloths fully submerged in bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used cigarette butt was observed under the counter table where dry food and equipment are stored. Thoroughly clean and sanitize this area and ensure all food storage areas are maintained in a sanitary condition. Smoking is strictly prohibited in food preparation and storage areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two big garbage bins are being stored in close proximity in the hallway around the dry food storage area. The operator informed the inspector that these are emptied into the main bin when they get full. Please move the bin outside the facility to prevent contamination of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were several dry storage containers on the counter table without lids.All foods must be stored in food grade containers with tight fitting lids.2. Scoops without handles were observed buried in several flour bins.Obtain scoops with handle and store with handle facing out or the scoop compartment of the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thawing of chicken was being done in the 3-compartment sink in stagnant water(discarded).Proper thawing procedures was discussed with the operator. Thaw foods safely in the refrigerator, under running cold water, in microwave for immediate use or as part of the cooking process.2. Noodles were left soaking under room temperature water. The operator informed the inspector that they intend to cook immediately. Soaking of noodles must be done under refrigeration to control the growth of pathogens.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was ran four times and was measured at a maximum temperature of 68'C. The operator later realized that the boaster was not turned on. Another run after turning on the boaster measured 75'C. Ensure the dishwasher is tested every morning and throughout the day to confirm it is meeting the required temperature before use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain a thermometer for monitoring the temperature of the dishwasher.
    • 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?
      • Several dead adult cockroaches were observed inside an ice maker machine that is no longer in use. Clean and sanitize the affected area thoroughly. Remove the ice machine from the kitchen to eliminate potential pest harborage.
    • 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?
      • There was no pest control report onsite for review. Obtain pest control report and provide copies to the undersigned public health inspector.
    • 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 shelves inside the upright coolers were lined with cardboard.Remove the cardboard lining, as it is not a cleanable surface and can harbor moisture and bacteria
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, spills and food debris were observed in many areas of the facility including:- All counter tables and surrounding areas- The cook line including surrounding walls and floors.- The dishwasher including surrounding walls and floors.- The floor, wall, door and handle of the walk-in freezer and cooler.- The upright coolers - All food carts - Behind and around the dough mixer. - Filters of the mechanical ventilation system.- All the handwashing, dishwashing and food prep sinks. Clean and organize the entire kitchen, pay particular attention to the aforementioned area. Develop a sanitation plan that includes a comprehensive checklist covering all areas of the kitchen.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3-door Pepsi Cooler was measured at 18°C. The 2-door Pepsi Cooler was measured at 8°C. The walk-in cooler by the food preparation area was not working (turned off during the inspection). No food was stored in these coolers during the inspection. Please fix these coolers to ensure that they are able to maintain an adequate temperature of 4°C or below.**FIX THE COOLERS.
    • 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 by the cooking area was not working. Specifically, there was no water coming out from the tap. The compartment sink beside it will be used temporarily for handwashing purposes. All dishwashing and washing needs must then be done at the main dishwashing station.**FIX ALL THE HANDWASHING STATIONS. EQUIP ALL HANDWASHING STATIONS WITH SOAP AND PAPER TOWEL IN PROPER DISPENSERS.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for kitchen staff. Take the free basic Chinese food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 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 shelves of the Pepsi Cooler were rusted. Please fix the shelves of all coolers to ensure that they are free of rust accumulation. **FIX THE SHELVES OF THE PEPSI COOLER TO BE FREE OF RUST.
  9. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Beverage station- the designated handsink did not have paper towels in a suitable dispenser (only loose napkins in container). 2. Designated handsink by walkin coolers (near cookline) had empty paper towel dispenser. Loose roll hung off rack with wire. 3. Designate handsink for fruit preparatin area was missing soap dispenser**provide a proper dispenser for soap and paper towels for staff to use at the designated handsink stations
    • 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?
      • Side exit door in dining area (South wall) has visible gap along bottom corner of door frame. Ensure door is sealed properly to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for kitchen staff. Take the free basic Chinese food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease buildup observed on cookline between deep fryers and ovens. 2. Grease/dust observed on outer surfaces of hood baffles and surrounding surfaces3. Grease buildup observed on underside of stainless steel shelving above and below the hot holding unit in the kitchen4. Rear hallway by dishwash bay- walls are yellowed and have dust on high surfaces. June 07 2023--Debris/spills observed in cabinet bottoms below steam tables. -Flour spillage observed underneath shelving in dry storage roomOct 12/2023- Heavy accumulation of grease and debris as cited above, and including but not limited to, under all kitchen equipment, all floors, all walls, all ceiling vents, all sinks, drain grates in the floorEnsure all areas are thoroughly cleaned to remove grease/dust buildup. Ensure these are included in your regular cleaning schedule to prevent buildup.
  10. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Beverage station- the designated handsink did not have paper towels in a suitable dispenser (only loose napkins in container). 2. Designated handsink by walkin coolers (near cookline) had empty paper towel dispenser. Loose roll hung off rack with wire. 3. Designate handsink for fruit preparatin area was missing soap dispenser**provide a proper dispenser for soap and paper towels for staff to use at the designated handsink stations
    • 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?
      • Side exit door in dining area (South wall) has visible gap along bottom corner of door frame. Ensure door is sealed properly to prevent pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required for kitchen staff. Take the free basic Chinese food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease buildup observed on cookline between deep fryers and ovens. 2. Grease/dust observed on outer surfaces of hood baffles and surrounding surfaces3. Grease buildup observed on underside of stainless steel shelving above and below the hot holding unit in the kitchen4. Rear hallway by dishwash bay- walls are yellowed and have dust on high surfaces. June 07 2023--Debris/spills observed in cabinet bottoms below steam tables. -Flour spillage observed underneath shelving in dry storage roomOct 12/2023- Heavy accumulation of grease and debris as cited above, and including but not limited to, under all kitchen equipment, all floors, all walls, all ceiling vents, all sinks, drain grates in the floorEnsure all areas are thoroughly cleaned to remove grease/dust buildup. Ensure these are included in your regular cleaning schedule to prevent buildup.