Skip to content
Loading map…

Cedar's Bakery

51 - 8102 Fraser Avenue Fort McMurray AB T9H 0G1 · Food - General

23 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored on the floor of the walk-in cooler unit.Pails of the pickles and turnips were stored on the floor beside the back exit door. Food in containers were stored on the floor in back area across from the walk-in freezer.- Store foods at least 6 inches off the floor.
    • 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 soap dispenser in the staff washroom was in disrepair. There was no soap available at this handwashing station. The soap dispenser at the dishwashing area was broken and did not function properly. - Repair the soap dispenser in staff washroom and at the dishwashing area. Ensure soap is provided at all handwashing 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?
      • Gaps were visible through the bottom and left side of the back door. A section of the bottom and left side of the door was broken. Ensure all exterior doors are completely sealed to prevent the entry of pests into the premises. Repair damaged section of the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing racks were insanitary with accumulated dirt and grease. Wash the surfaces of the dishwashing racks thoroughly. Ensure that they are regularly cleaned and sanitized to prevent dirt debris build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several items including cardboard boxes not used for the regular operations of the food establishment were stored in the open space between the walk-in freezer and staff washroom cluttering this area.Remove item that not needed for the daily operations. Organize this area to facilitate effective cleaning and prevent pest harbourage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor surfaces in the bakery and pizza section under the shelving units, tables, under the pizza ovens and hand sink were insanitary. 2) The floor areas in the sweets section under the shelving units and tables were insanitary with food spills. Shelving units were disorganized. 3) Floor area under the dishwasher and three-compartment sinks area was dirty with accumulated debris.- Thoroughly clean and disinfect flour surfaces.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several dishwashing racks were insanitary with accumulated dirt and grease. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulated debris on the exterior surfaces of the dishwasher. 2) Several dishwashing racks were insanitary with accumulated dirt and grease. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.Update February 27, 2026: Cleanliness of the above-mentioned food equipment were not checked during the inspection. A follow-up with the district public health inspector will be conducted. The violation was discussed with facility operators.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration was tested on the mechanical dishwasher and was measured at 0ppm. The dishwasher was ran twice. PHI noticed the corresponding white sanitizer solution line was going into the detergent chemical bucket and the corresponding red detergent solution line was going into the sanitizer chemical bucket. The facility supervisor switched the lines and primed the dishwasher. The sanitizer concentration was then retested and was measured at 50ppm. Facility supervisor indicated they will wait for the staff member who is in charge of the dishwasher to look into issue.Operators were instructed to use the manual dishwashing procedures until the dishwasher can meet the sanitizing requirements. PHI requested a picture of the dishwasher and tested solution if the dishwasher sanitizer solution was dispensing. Ensure that the dishwasher meets the required minimum sanitizing concentration and the concentration is monitored daily using the sanitizer specific test strips.Update February 23, 2026: The dishwasher was not operational during the reinspection. Facility operators indicated that the water lines for the dishwasher were frozen. Facility operators indicated that the manual dishwashing procedures have been used. PHI instructed that single-use dishware be used for customers until the dishwasher can meet sanitizing requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulated debris on the exterior surfaces of the dishwasher. 2) Several dishwashing racks were insanitary with accumulated dirt and grease. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.Update February 23, 2026: Cleanliness of the above-mentioned food equipment were not checked during the inspection. A follow-up with the district public health inspector will be conducted.
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The procedures of cooking the crispy chicken sandwich were described by the facility supervisor; straight from frozen the chicken is deep fried for 10 minutes. The temperature of the cooked chicken is not monitored with a probe thermometer. Facility supervisor obtained a functional probe thermometer to use.Ensure that the temperature of cooked high risk food items is monitored and meets the required cooking internal temperature prior to serving.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration was tested on the mechanical dishwasher and was measured at 0ppm. The dishwasher was ran twice. PHI noticed the corresponding white sanitizer solution line was going into the detergent chemical bucket and the corresponding red detergent solution line was going into the sanitizer chemical bucket. The facility supervisor switched the lines and primed the dishwasher. The sanitizer concentration was then retested and was measured at 50ppm. Facility supervisor indicated they will wait for the staff member who is in charge of the dishwasher to look into issue.Operators were instructed to use the manual dishwashing procedures until the dishwasher can meet the sanitizing requirements. PHI requested a picture of the dishwasher and tested solution if the dishwasher sanitizer solution was dispensing. Ensure that the dishwasher meets the required minimum sanitizing concentration and the concentration is monitored daily using the sanitizer specific test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulated debris on the exterior surfaces of the dishwasher. 2) Several dishwashing racks were insanitary with accumulated dirt and grease. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulated debris on the exterior surfaces of the dishwasher. 2) Several dishwashing racks were insanitary with accumulated dirt and grease. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
  7. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products including coleslaw in the walk-in cooler, three pails of pink pickled turnips, were past their best before and expiry dates. Discard expired foods immediately. Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in / first-out method to ensure food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fresh lettuce was being washed in the same sink used for washing meat. Food handler stated that sink was washed prior to the vegetables were placed in the sink. Sink was thoroughly washed and sanitized as instructed by inspector.Switch to using a large clean bin for washing fresh vegetables if using this sink. Ensure vegetables are washed in clean surface away from raw meat products to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several spices containers on the dry storage shelves were uncovered. - Cover all foods during storage.
    • 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 handwashing soap in the staff washroom dispenser.- Provide soap in staff washroom 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?
      • Cardboard used as floor mat at the dishwashing area was dirty and unsuitable. Pieces of cardboard boxes were used on shelving racks for storing dry food items. Remove cardboard. Any floor covering applied to the floor must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize. Discard the cardboard box. Replace with a smooth, waterproof, and cleanable surfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Accumulated debris on the exterior surfaces of the dishwasher. 2) Several dishwashing racks were insanitary with accumulated dirt and grease. 3) Surfaces of the trolleys in the dishwashing area were unclean. Clean and sanitize surfaces of the above food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the dishwasher and 2-compartment sinks were dirty with debris and water spills.Floor surfaces under the meat washing sink and cutting area were dirty with food debris and dirt. A spill observed on the floor surfaces under the charcoal pizza oven.- Clean the above-mentioned areas and the hard-to-reach places under the cooking equipment. Maintain a cleaning schedule that includes regular cleaning all hard-to-reach areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Interior surface of the gelato blast freezer machine had a musty smell and food stains. Food handlers were not able to describe how the machine is being cleaned and sanitized. - Clean and sanitize surfaces of gelato blast freezer thoroughly. Prop open the freezer door to allow for air flow. Stationary food contact surfaces that are not frequently used must be cleaned and sanitized after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inappropriate thawing observed with bags of frozen chicken were submerged in water in the meat processing sink without running cold water.Food may be thawed: i) under refrigeration at 4C or less; ii) completely submerged in cold running water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and iv) by microwaving.This was corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The interior and exterior surface of the walk-in coolers and freezer doors were unclean with food stains.- Thoroughly clean and disinfect door surfaces.2) Door surface and handles of the walk-in freezer in sweet section was dirty with food spills.- Clean door and handles of sweet section walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following surfaces of equipment were unclean with food debris:1) Base surface of the shawarma station prep cooler2) Milkshake station prep cooler dirty with food spill3) surface of the gelato display freezer dirty with food spills- Clean and sanitize surfaces of the food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Door gasket of the milkshake prep cooler was in disrepair. - Repair cooler gaskets and ensure material used is smooth, non-porous and easy to clean.2) Damaged plastic spatula and rusted stainless steel soup spoon observed in the dishwashing area were discarded during inspection. - Replace any damaged food utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment and carbon boxes were stored in the space beside the walk-in freezer cluttering this area.Remove equipment not needed for daily operations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top and side edges of the dishwasher was dusty and dirty with food debris.Clean surfaces of the dishwasher.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment and carbon boxes were stored in the space beside the walk-in freezer cluttering this area.Remove equipment not needed for daily operations.
  11. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Gallons of oil, a pail of poutine gravy and were stored the floor around the dry storage area.- Store foods off the floor3) Several dry foods including spices in containers, bag of flour and chickpeas were stored uncovered throughout the kitchen. - Cover all foods during storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel rolls were stored on top of the dispenser toilet tank and toilet paper dispenser at the customer washrooms.Install appropriate dispenser for paper towels in the washrooms.
    • 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 hinge of cupboard door located under the coffee station by the checkout counter was in disrepair.Repair or replace the door hinge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping machine was in disrepair. The handle was held together using a duct tape.Repair or replace chopping machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment and carbon boxes were stored in the open space beside the walk-in freezer cluttering this area.Remove equipment not needed for daily operations.
  12. Monitoring Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several ice coffee syrups at the coffee station were past their best before dates. - Discard all syrups past their best before dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution for the Grill station was measured below 10ppm. Solution was changed during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pot containing cooked meat was stored on the floor beside the back exterior door. Food handler indicated that meats had just been cooked and kept there to cool. Internal temperature was measured at 48 degrees Celsius.The pot was moved off the floor to a table. Meats were portioned and stored in the cooler during inspection. Store foods off the floor at all times. Always cool foods as quickly as possible. Use recommended food cooling procedures including dividing to smaller portions or pieces, and using an ice bath.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaning products were stored on top of pails of pickles.These were removed during inspection. Store cleaning products separately from food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal items including water bottles, jackets, gloves and others were stored on the dry storage rack in the back room and on the rack in the pizza/bakery station. Remove personal items from food and equipment storage areas. Store personal items in area designated for staff.2) Box containing repair tools was stored on shelving with single-use pizza take-out packages. Remove toolbox from this shelving. Store foods separately from food and food equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several foods were stored on the floor under the shelving units in the sweet station walk-in freezer and the general walk-in freezer. - Store all foods off the floor. 2) Gallons of oil, a pail of poutine gravy and were stored the floor around the dry storage area.- Store foods off the floor3) Several dry foods including spices in containers, bag of flour and chickpeas were stored uncovered throughout the kitchen. - Cover all foods during storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand station in the dishwasher area had no paper towel in the dispenserSupply hand washing station with paper towels2) Paper towel rolls were stored on top of the dispenser toilet tank and toilet paper dispenser at the customer washrooms.Install appropriate dispenser for paper towels in the washrooms.
    • 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 hinge of cupboard door located under the coffee station by the checkout counter was broken.Repair or replace the door hinge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping machine was in disrepair. The handle was held together using a duct tape.Repair or replace chopping machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated soap grime and debris observed on the side exterior surfaces of the dishwashing machine. Dirty water accumulated in plastic bin placed underneath this area for collecting water from the dishwasher. Debris accumulated on and around the dishwasher strainer and lower surfaces. Wash and disinfect dishwasher surfaces thoroughly. Empty plastic bin and strainer regularly. Clean and disinfect plastic bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces around the garbage box in the restaurant dining area was dirty with debris and food spills.Clean and disinfect all surfaces of the bin area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cluttered equipment and carbon boxes were stored in the storage space beside the walk-in freezer.2) Dry storage shelving units in the sweets section were cluttered with equipment and disorganized. Re-organize the above areas to ensure easy access for cleaning and pest control inspections. Remove items not needed for daily operations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces under the bakery shelving units were covered in flour dust.Floor area under the dishwasher and three-compartment sinks area was dirty with accumulated debris.- Clean above areas thoroughly and disinfect.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of drinks were stored on the floor beside the checkout counter area.Store all food items at least 6 inches off the floor.
  15. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of raw eggs were stored above the vegetables in the walk-in cooler.Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Crates of drinks were stored on the floor beside the checkout counter area.Store all food items at least 6 inches off the floor.2) Packaged foods were stored with equipment parts in a storage bin on the dry storage rack.Store foods separately from other equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff coats were hanging over dry foods on the storage rack beside the walk-in freezer. Coats were moved to a different area during the inspection.Store staff personal belongings away from all foods and food equipment storage areas. Designate a section for storing staff belongings.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Portions of shawarma chicken in a food insert at the grill station was measured at 19 Celsius. Food handler indicated that chicken had been shaved from the grilling chicken cone less than one hour before. Chicken was moved into the cooler at the time of inspection.High risk foods including chicken must be kept away from temperature danger zone of 4 to 60 Celsius degrees.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces and lids of the prep cooler across from the grill station was dirty with food debris and stains. Clean and sanitize surfaces of the prep cooler.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic pails containing pickled cucumber and olives were stored on the floor beside the kitchen walk-in freezer. Store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Surfaces of the cooler and prep table at the sweet station was unclean. 2. Surfaces of the assembly line, cooler lid and inserts were unclean with accumulated food debris.3. Interior and exterior surfaces of the dishwasher and dish washing racks were unclean with accumulated dirt. 4. Surfaces of cooler at the bakery station were unclean. Clean and sanitize the above indicated equipment surfaces thoroughly. Clean out old food products or products that are not being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces in the sweet processing station was sticky and dirty with debris.Floor area under the dishwasher and 2-compartment sinks were dirty with debris and water spills.Clean and disinfect these areas thoroughly.
  18. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A carton of milk product observed in the sweet section cooler was past its' best before dates. Food was discarded during inspection.Ensure that all foods are monitored regularly for their best before and expiry dates. Apply the first-in/first-out method when using foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were stored on food preparation tables in the assemble line and on surfaces in the back kitchen.Store cleaning cloths in a sanitizing solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling clean food plates after handling a bowl containing raw meats. Food handler was instructed to wash their hands immediately and take plates to the dishwashing area.Ensure all staff are trained to wash their hands before handling ready-to-eat foods or clean plates or utensils and any other times they left their station to conduct other activity.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic pails containing pickled cucumber and olives were stored on the floor beside the kitchen walk-in freezer. Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods under refrigeration and in the assemble line was found in the temperature danger zone and were discarded during inspection:- Hummus measured at 11C- Garlic sauce was measured at 8C. - Fries in a rack over the deep fryer at 21CStore perishable foods at 4C or less under refrigeration and below the fill line of the assembly line insert containers. Cover refrigeration units when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not maintaining adequate sanitizer concentration after several runs. Chlorine sanitizer was measured at 0 ppm when tested.Repair dishwasher immediately. In the meantime, switch to manual sanitizing using the recommended chlorine solution at 100 - 200ppm.- Staff were required to switch to using disposable plates and utensils for serving dine-in customers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for measuring chlorine sanitizer and Quat solutions were damaged with water. Replace both test strips.2. The concentration of the chlorine sanitizer at the dishwasher and Quat sanitizing solution used on food contact surfaces were not tested or monitored regularly.Implement a procedure for consistent testing and recording the sanitizer solutions on a daily basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used as floor mat at the dishwashing area was dirty and unsuitable. Remove cardboard. Any floor covering applied to the floor must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Surfaces of the cooler and prep table at the sweet station was unclean. 2. Surfaces of the assembly line, cooler lid and inserts were unclean with accumulated food debris.3. Interior and exterior surfaces of the dishwasher and dish washing racks were unclean with accumulated dirt. 4. Surfaces of cooler at the bakery station were unclean. Clean and sanitize the above indicated equipment surfaces thoroughly. Clean out old food products or products that are not being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water supplied at the dipper well was running at a very low pressure. This was adjusted during inspection.Ensure that the dipper well water is fully running, and ice cream scoops are fully immersed in the water during the operating hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces in the sweet processing station was sticky and dirty with debris.Floor area under the dishwasher and 2-compartment sinks were dirty with debris and water spills.Clean and disinfect these areas thoroughly.
  19. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Throughout the facility food items such as bottled drinks were stored on the floor.Store all food items above the floor to prevent contamination.Operators stored the bottled drinks on top of plastic crates.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal food insert was stored inside the bulk container of rice.Store food inserts such as scoops outside of the food container or inside with the scoop handle not touching the food item to ensure bulk food items are protected from contamination.Operator removed the food insert.
  20. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of individually packed instant coffee were stored on the floor. Store the boxes off the floor and ensure all food items are stored 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 weatherstripping on the back door was in disrepair with visible gap and daylight can be seen from the inside. Repair or replace the weatherstripping and ensure all exterior doors are in good condition to prevent the entry of pests / vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the baking prep line had buildup food debris and was dirty. Clean the above-mentioned area and maintain in a clean and sanitary condition.
  21. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers filled with meat in the walk in cooler were not covered. Operator covered the containers.Ensure that all stored food items are protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered marinated raw chicken was stored on the floor of the walk in cooler. Operator moved the food item to the shelf. 2. Crumbled food item (in a plastic container with a red scooper) was stored under a counter beside the display of pastries. Operator stated they do not use that food item and stored it on the counter.Ensure all food items are stored in a clean and sanitary condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of individually packed instant coffee were stored on the floor. Store the boxes off the floor and ensure all food items are stored 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?
      • 1. Pest control records were unavailable during the inspection. Ensure that written pest control records are available and maintained.2. The weatherstripping on the back door was in disrepair and light can be seen from the outside. Repair or replace the weatherstripping and ensure all exterior doors are in good condition to prevent the entry of pests / vermin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Large pots were stored in the floor. Operator raised the pots onto a milk crate. 2. A plastic container was used as a scoop and stored inside the container of rice grains. Operator removed the scoop container.Ensure that all food equipment is stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour/dust covered the shelf under the pastry prep counter and food items. Clean the above mentioned area and maintain all food storage areas in a clean manner to prevent contamination.
  22. Risk Management Inspection

    0 infractions

  23. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods inserts used for scooping tomato sauce in the walk-in cooler were stored inside the sauce. - Remove inserts from the sauce. Ensure handled parts of the scooping utensils are kept out of foods or stored away from the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door and door handle of the walk-in freezer in the sweets area was dirty with food stains. - Clean thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Storage containers used for storing the tomato sauce in the walk-in cooler were dirty with food spills. - Clean container surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area was insanitary and require cleaning:- Sinks in the dishwashing, pizza and sweets area were dirty- Floor behind the furnace room door was dirty with debris - Surfaces around the garbage and recycle receptable in the dining areaClean above-mentioned areas thoroughly.