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Chawla's

1138 - 4310 104 Avenue NE Calgary AB T3N 1W2 · Food - General

11 inspections

  1. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty food equipment was stored on the drainboard on the clean side of the dishwasher. There was debris on the drainboard. Follow a one-way flow from dirty to clean to avoid cross contamination. Clean and sanitize the drainboard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable desserts such as barfi and milk cakes measured between 8 to 9C in the display case.Store perishable foods at 4C or less under refrigeration.
    • 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?
      • Live cockroaches were observed in pest monitoring devices under the food preparation sink, food preparation table and dish pit. A live cockroach was observed in front of the grease interceptor.Dead cockroaches were observed on a wall mounted shelf on the clean side of the dishwasher.Remove evidence of pest activity. Continue with pest control treatments weekly and provide reports to a Public Health Inspector of Alberta Health Services.
    • 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 raised bar counter had a hole that was covered with duct tape.Seal the opening in the wall. Surfaces must be smooth, non-absorbent 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?
      • The wall by the clean side of the dishwasher was in a state of disrepair.Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty pots were stored on the floor of the dishwashing area.Transfer pots to the dish pit on the dirty side of the dishwasher. Clean and sanitize dirty dishes as soon as possible. Do not let dirty dishes accumulate as food debris can attract pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A cutting board in storage had deep knife grooves and black discoloration.Properly repair or replace the cutting board.2) A wooden base for sizzling plates was cracked.Replace damaged food equipment/ utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall mounted shelf on the clean side of the dishwasher was dirty with debris and dust.Clean the shelves.
  2. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.2) Perishable desserts such as milk cakes measured 14.1C in the display case.Store perishable foods at 4C or less under refrigeration.
    • 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?
      • Live cockroaches were observed in pest monitoring devices under the food preparation sink, food preparation table and dish pit.Hire a pest control company to eliminate all pest activities and reset pest monitoring devices.
    • 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?
      • Pest control reports were not available.Provide pest control reports from the past 3 months.
    • 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 wall by the clean side of the dishwasher was in a state of disrepair.Repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wall cover plate was missing on the raised bar counter.Seal the opening in the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A cutting board at the food preparation sink had deep knife grooves and black discoloration.Properly repair or replace the cutting board.2) Clean equipment and utensils were stored on the grease interceptor.Store food service items in a clean and sanitary manner.3) There was old food debris on the mixer.Clean and sanitize all parts of the food equipment after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough sheeter had a buildup of debris under the conveyor belt. Keep the equipment in a clean and sanitary manner or remove it from the facility if it is no longer being used.
  3. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cell phone was found on a kitchen prep table.2) Clothing was stored on takeout boxes. Personal items were placed in a separate area for storage during the inspection.3) Peeled onions were stored in a black milk crate. Onions were transferred into a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • An insecticide was stored above potatoes in the storage area by the prep sink.The insecticide was removed from the food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The probe thermometer can only measure between 60C to 82C.Provide a probe thermometer that can measure between 0C to 100C.2) Perishable desserts such as barif measured 7.2C in the display case.Store perishable foods at 4C or less under refrigeration.
    • 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) Mouse droppings were found in the storage area behind the bar.Remove mouse droppings safely and disinfect the contaminated areas. Seal any possible pest entry points.2) Pest control reports were not available.Provide pest control reports from November 2025 to January 2026.
    • 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 wall cover plate was missing on the raised bar counter.Seal the opening in the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The floor tiles were pitted behind the gas stove.Repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop was submerged in a pail of mango lassi.The scoop was removed from the pail. Store utensils in a manner that prevents the handles from coming into contact with food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough sheeter had a buildup of debris under the conveyor belt. Staff started cleaning during the inspection. Clean and sanitize equipment after use.
  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail of chlorine sanitizer measured 50 ppm. There was floating debris in the sanitizer.100 ppm chlorine sanitizer was prepared during the inspection. Replace sanitizer frequently as the concentration weakens with time and usage.2) Chlorine sanitizer in a spray bottle measured 0 ppm.The spray bottle was emptied, and 100 ppm chlorine sanitizer was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff clothing was stored on takeout boxes. A personal drink was on a prep table.Personal items were stored in a separate area during the inspection.2) Foods such as peeled onions were stored in non-food grade containers in the walk-in cooler.Store food in food grade containers.3) There was a serving utensil in a pail of yogurt and the utensil handle had yogurt on it.The utensil was removed from the pail. Store utensils in a manner that prevents the handles from coming into contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The probe thermometer can only measure between 60C to 82C.Provide a probe thermometer that can measure between 0C to 100C.2) Butter was kept at room temperature. It measured 27C.Butter was placed in a cooler during the inspection.3) Mint sauce prepared with yogurt was kept at room temperature. Sauce measured 17C. Sauce was placed in a cooler during the inspection.4) Yogurt and lentils in the Coca Cola fridge measured 6.2C and 6.8C.5) Perishable desserts such as barif and milk cake measured 6.5C and 9C in the display case.Store perishable foods at 4C or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Chlorine sanitizer measured 0 ppm in the dishwasher despite replacing the sanitizer pail. The dishwasher measured at a maximum temperature of 51C in the final rinse cycle.Repair the dishwasher and ensure that it meets cleaning and sanitizing requirements such as minimum 71C or 100 ppm chlorine.As a temporary solution, use the dishwasher for cleaning and sanitize dishes manually in a sink with a minimum contact time of 2 minutes.2) Glassware was cleaned at the bar sink without a sanitizing procedure.Clean with soap, rinse with water, sanitize then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer was 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?
      • The hand sink in the front service area did not have paper towels.Paper towels were provided in a holder during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) There was a dead mouse in a pest control device located under the prep sink. Pest control devices in the storage areas contained dead insects including cockroaches. Re-set pest control devices. 2) Mouse droppings were found in the storage area behind the bar.Remove mouse droppings safely and disinfect the contaminated areas. Seal any possible pest entry points.3) Pest control reports were not available.Provide pest control reports from November 2025 to January 2026.
    • 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 wall cover plate was missing on the raised bar counter.Seal the opening in the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The floor tiles were pitted behind the gas stove.Repair the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough sheeter had a buildup of debris under the conveyor belt. The equipment was tied with apron waist straps.Remove the straps and make necessary repairs. Clean the equipment thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris along the walls in the storage area behind the bar.Clean the floor including hard-to-reach areas.2) There was debris on top of the dishwasher.Remove debris.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. A dishwasher safe thermometer was not available upon request. A thermometer should be available on site and staff should test the temperature on a frequent basis.Please purchase a dishwasher safe thermometer for testing.**OUTSTANDING (2025-10-19). The facility purchased the wrong thermometer. Please purchase a waterproof, dishwasher safe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A roll of paper towel was provided without a dispenser at the bar handwashing sink. Provide paper towel in a dispenser to prevent contamination of the bulk supply.**OUTSTANDING (2025-10-19). The paper towel dispenser is not secured to the wall.
    • 15. Is the facility free of a pest infestation?
      • 40-50 live cockroaches were found in the glue boards located in various locations in the kitchen. Live cockroaches were also noted on other areas in the kitchen and roaming around. Please contact a professional pest control company to treat the facility.**OUTSTANDING (2025-10-18). Live and dead cockroaches were found in the dish pit area and dry storage area. Cockroach carcasses were found in one of the bowls containing flour in the dry storage area.**OUTSTANDING (2025-10-19). Minimal cockroach activity noted. The facility will have ongoing pest treatment and follow-up.
    • 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. Dining room area near the bar: One of the floor tiles are loose and lifting off the floor.Please secure the tile to the floor.
  7. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted being stored on food-contact surfaces, including the prep tables. Please ensure to fully submerge all cleaning cloths in an approved sanitizer solution at all times when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some food items in then walk-in cooler were stored on the floor, including a bag of carrots and an open container of raw chicken.2. Some food items in the walk-in cooler was not covered. Please ensure that all food items are covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets and bowls containing food items such as soup and marinating meat were observed stored on the floor of the walk-in cooler. Store all foods at least 6 inches off the floor on shelving or racks to prevent contamination.**OUTSTANDING (2025-10-17). The white buckets were still noted being stored directly on the floor. Please ensure to store all food containers above the ground.2. Several open bags of flour and other dry food items were observed stored in their original packaging without proper sealing. Store all foods in food grade containers with proper lids to prevent pest and contamination.**OUTSTANDING (2025-10-17). An open bag of flour was observed in their original packaging without proper sealing and was just kept open in the back kitchen area. Please store all food in food-grade containers with proper lids to prevent pest access and contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine was stored in room temperature while its original container indicated "Keep Refrigerated".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was measured at 12.4°C on the surface, where the internal temperatures of the food were measured at 8.8°C-9.2°C. Please ensure that all refrigeration units are maintained at able to maintain a temperature of 4°C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. A dishwasher safe thermometer was not available upon request. A thermometer should be available on site and staff should test the temperature on a frequent basis.Please purchase a dishwasher safe thermometer for testing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A roll of paper towel was provided without a dispenser at the bar handwashing sink. Provide paper towel in a dispenser to prevent contamination of the bulk supply. 2. Soap was provided in a bowl at the bar handwashing sink, and a sponge was observed sitting inside the bowl of soap. Provide soap in a soap dispenser.
    • 15. Is the facility free of a pest infestation?
      • 40-50 live cockroaches were found in the glue boards located in various locations in the kitchen. Live cockroaches were also noted on other areas in the kitchen and roaming around. Please contact a professional pest control company to treat the facility.**OUTSTANDING (2025-10-18). Live and dead cockroaches were found in the dish pit area and dry storage area. Cockroach carcasses were found in one of the bowls containing flour in the dry storage area.
    • 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. The door leading from the main kitchen to the dry storage area has exposed raw wood on the edge. Seal/paint the raw wood to provide a cleanable surface. 2. Floor transition between the main kitchen and dry storage area is missing floor tiles, exposing the subfloor and creating an uncleanable surface. Install appropriate floor tiles at the transition to ensure a smooth and cleanable surface.3. Tape was used to hold curtain in the dry storage located near the bar. Remove all tape and install proper blinds that are made of smooth material and easy to clean.**OUTSTANDING (**2025-06-23).**OUTSTANDING (2025-10-18). The frame for the door leading from the main kitchen to the dry storage area had wet paint. The floor transition from the main kitchen to dry storage area was covered with wet cement.
    • 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. The floor drain in the dishwasher area was covered with a plastic bucket lid, which allowed food debris to accumulate around the edges. Remove the plastic lid and install a proper drain cover to prevent debris buildup and allow for effective cleaning.2. The baseboard around the wall of the cooler located at the entrance of the main kitchen was lifting. Duct tape was used as a temporary fix to hold it down. Remove the tape and repair the baseboard.
    • 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 bare wooden shelf was noted in the kitchen underneath the food prep table by the kitchen entrance. Please ensure that all surfaces in the kitchen remain painted and waterproof.2. The wall adjacent to the cutting board station was damaged. Please repair/replace to ensure that all walls in the kitchen remain waterproof and impervious to moisture, smooth, and easily cleanable.
    • 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. Dining room area near the bar: One of the floor tiles are loose and lifting off the floor.Please secure the tile to the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards and metal pot lids were noted being stored on the floor. Please ensure that all kitchen utensils are stored above the ground and protected from contamination. 2. A garbage bag with recyclables was stored directly beside washed kitchen utensils in the dishwashing area. Please do not store garbage/recyclable bags nearby clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - On and between equipment's on the cookline - Floor under the cookline - Floor and wall of the walk-in cooler- Exhaust hood filters were heavily covered in grease. - Heavy accumulation of dust on the ceiling.Clean the entire facility and pay attention to the aforementioned areas.**OUTSTANDING (2025-06-23). The above deficiencies were still observed.**OUTSTANDING (2025-10-17). Several areas of the kitchen floor were dirty, including underneath the kitchen equipment, prep tables, and the dishwashing area. Several kitchen equipment were also noted having thick accumulation of grease and dirt. The ceiling above the food prep tables were also found dusty.**OUTSTANDING (2025-10-18). There was build-up of food debris inside the commercial freezer. The baseboards behind the freezer were loose and there was heavy accumulation of food debris and moisture on the wall and baseboards.
  8. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach concentrate used for preparing the chlorine-based sanitizer was observed to be weak resulting in staff using larger amounts of the product to achieve the required concentration. Replace the bleach concentrate and ensure it is stored properly as required by the manufacturer.**OUTSTANDING (2025-10-17). The bleach-water sanitizer solution was measured at 10-ppm during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted being stored on food-contact surfaces, including the prep tables. Please ensure to fully submerge all cleaning cloths in an approved sanitizer solution at all times when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some food items in then walk-in cooler were stored on the floor, including a bag of carrots and an open container of raw chicken.2. Some food items in the walk-in cooler was not covered. Please ensure that all food items are covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets and bowls containing food items such as soup and marinating meat were observed stored on the floor of the walk-in cooler. Store all foods at least 6 inches off the floor on shelving or racks to prevent contamination.**OUTSTANDING (2025-10-17). The white buckets were still noted being stored directly on the floor. Please ensure to store all food containers above the ground.2. Several open bags of flour and other dry food items were observed stored in their original packaging without proper sealing. Store all foods in food grade containers with proper lids to prevent pest and contamination.**OUTSTANDING (2025-10-17). An open bag of flour was observed in their original packaging without proper sealing and was just kept open in the back kitchen area. Please store all food in food-grade containers with proper lids to prevent pest access and contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine was stored in room temperature while its original container indicated "Keep Refrigerated".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was measured at 12.4°C on the surface, where the internal temperatures of the food were measured at 8.8°C-9.2°C. Please ensure that all refrigeration units are maintained at able to maintain a temperature of 4°C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp bar glasswasher measured 31C in the final rinse cycle. Please repair glasswasher so the final rinse cycle measures 71C at glass temp. Take all glasses to kitchen dishwasher until the glasswasher is repaired.**OUTSTANDING (2025-06-23; repeat violation). The high temperature bar glasswasher was out of order. Repair or replace the glasswasher, ensure it achieves a minimum of 71C at final rinse cycle. In the meantime, all glasses and dishes in this area must be washed and sanitized using the kitchen dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A roll of paper towel was provided without a dispenser at the bar handwashing sink. Provide paper towel in a dispenser to prevent contamination of the bulk supply. 2. Soap was provided in a bowl at the bar handwashing sink, and a sponge was observed sitting inside the bowl of soap. Provide soap in a soap dispenser.
    • 15. Is the facility free of a pest infestation?
      • 40-50 live cockroaches were found in the glue boards located in various locations in the kitchen. Live cockroaches were also noted on other areas in the kitchen and roaming around. Please contact a professional pest control company to treat the facility.
    • 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. The door leading from the main kitchen to the dry storage area has exposed raw wood on the edge. Seal/paint the raw wood to provide a cleanable surface. 2. Floor transition between the main kitchen and dry storage area is missing floor tiles, exposing the subfloor and creating an uncleanable surface. Install appropriate floor tiles at the transition to ensure a smooth and cleanable surface.3. Tape was used to hold curtain in the dry storage located near the bar. Remove all tape and install proper blinds that are made of smooth material and easy to clean.**OUTSTANDING (**2025-06-23).
    • 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. The floor drain in the dishwasher area was covered with a plastic bucket lid, which allowed food debris to accumulate around the edges. Remove the plastic lid and install a proper drain cover to prevent debris buildup and allow for effective cleaning.2. The baseboard around the wall of the cooler located at the entrance of the main kitchen was lifting. Duct tape was used as a temporary fix to hold it down. Remove the tape and repair the baseboard.
    • 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 bare wooden shelf was noted in the kitchen underneath the food prep table by the kitchen entrance. Please ensure that all surfaces in the kitchen remain painted and waterproof.2. The wall adjacent to the cutting board station was damaged. Please repair/replace to ensure that all walls in the kitchen remain waterproof and impervious to moisture, smooth, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards and metal pot lids were noted being stored on the floor. Please ensure that all kitchen utensils are stored above the ground and protected from contamination. 2. A garbage bag with recyclables was stored directly beside washed kitchen utensils in the dishwashing area. Please do not store garbage/recyclable bags nearby clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - On and between equipment's on the cookline - Floor under the cookline - Floor and wall of the walk-in cooler- Exhaust hood filters were heavily covered in grease. - Heavy accumulation of dust on the ceiling.Clean the entire facility and pay attention to the aforementioned areas.**OUTSTANDING (2025-06-23). The above deficiencies were still observed.**OUTSTANDING (2025-10-17). Several areas of the kitchen floor were dirty, including underneath the kitchen equipment, prep tables, and the dishwashing area. Several kitchen equipment were also noted having thick accumulation of grease and dirt. The ceiling above the food prep tables were also found dusty.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach concentrate used for preparing the chlorine-based sanitizer was observed to be weak resulting in staff using larger amounts of the product to achieve the required concentration. Replace the bleach concentrate and ensure it is stored properly as required by the manufacturer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets and bowls containing food items such as soup and marinating meat were observed stored on the floor of the walk-in cooler.Store all foods at least 6 inches off the floor on shelving or racks to prevent contamination2. Several open bags of flour and other dry food items were observed stored in their original packaging without proper sealing. Store all foods in food grade containers with proper lids to prevent pest and contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ****Repeat violation observed June 23rd 2025***The high temperature bar glasswasher was out of order.Repair or replace the glasswasher, ensure it achieves a minimum of 71C at final rinse cycle. In the meantime, all glasses and dishes in this area must be washed and sanitized using the kitchen dishwasher."Previous violation The high temp bar glasswasher measured 31C in the final rinse cycle. Please repair glasswasher so the final rinse cycle measures 71C at glass temp. Take all glasses to kitchen dishwasher until the glasswasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A roll of paper towel was provided without a dispenser at the bar handwashing sink. Provide paper towel in a dispenser to prevent contamination of the bulk supply. 2. Soap was provided in a bowl at the bar handwashing sink, and a sponge was observed sitting inside the bowl of soap.Provide soap in a soap 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?
      • ****Repeat violation observed June 23rd 2025***1. The door leading from the main kitchen to the dry storage area has exposed raw wood on the edge.Seal/paint the raw wood to provide a cleanable surface. 2. Floor transition between the main kitchen and dry storage area is missing floor tiles, exposing the subfloor and creating an uncleanable surface.Installed appropriate floor tiles at the transition to ensure a smooth and cleanable surface.3. Tape was used to hold curtain in the dry storage located near the bar.Remove all tape and install proper blinds that are made of smooth material 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?
      • 1. The floor drain in the dishwasher area was covered with a plastic bucket lid, which allowed food debris to accumulate around the edges.Remove the plastic lid and install a proper drain cover to prevent debris buildup and allow for effective cleaning.2. The baseboard around the wall of the cooler located at the entrance of the main kitchen was lifting. Duct tape was used as a temporary fix to hold it down.Remove the tape and repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ****Repeat violation observed June 23rd 2025***The following areas require cleaning: - On and between equipment's on the cookline - Floor under the cookline - Floor and wall of the walk-in cooler- Exhaust hood filters were heavily covered in grease. - Heavy accumulation of dust on the ceiling.Clean the entire facility and pay attention to the aforementioned areas.
  10. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Repeat violation May 16th 25***The bar glasswasher was out of order.Repair the glasswasher. Wash all glasses in the main kitchen dishwasher until the glass washer is repaired. Previous violation The high temp bar glasswasher measured 31C in the final rinse cycle. Please repair glasswasher so the final rinse cycle measures 71C at glass temp. Take all glasses to kitchen dishwasher until the glasswasher is repaired.
    • 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 paper towel for the bar handwashing sink. Provide paper towel for the indicated handwashing sink.
    • 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. The door leading from the main kitchen to the dry storage area has exposed raw wood on the edge.Seal/paint the raw wood2. Floor transition between the main kitchen and dry storage area is missing floor tiles, exposing the subfloor and creating an uncleanable surface.Installed appropriate floor tiles at the transition to ensure a smooth and cleanable surface.3. Tape was used to hold curtain in the dry storage located near the bar.Remove all tape and install proper blinds that are made of smooth material and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board with deep groove was observed on a counter table (discarded). Ensure all food contact surface are smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - On and between equipment's on the cookline - Floor under the cookline - Floor and wall of the walk-in cooler- Exhaust hood filters were heavily covered in grease. - Heavy accumulation of dust on the ceiling.Clean the entire facility and pay attention to the aforementioned areas.
  11. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bottles of beverages were stored next to chemicals under the bar hand sink. This is not a sanitary area - store foods away from chemicals and not under drainage lines. Staff immediately placed beverages into cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp bar glasswasher measured 31C in the final rinse cycle. Please repair glasswasher so the final rinse cycle measures 71C at glass temp. Take all glasses to kitchen dishwasher until the glasswasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grey water was draining very slowly from the sweets department hand sink. Please unclog/make necessary repairs so grey water drains away quickly and does not accumulate in the basin.