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Chennai Express

6023 Mill Woods Road South NW Edmonton AB T6L 5X9 · Food - General

Official record from Alberta →

Inspection summary

Chennai Express has been inspected 12 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on May 19, 2026, recorded 2 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 32 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 18 times across 11 separate inspections, most recently on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 18 times across 11 separate inspections, most recently on March 31, 2026. For example: Is the facility free of a pest infestation?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 12 times across 12 separate inspections, most recently on May 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on July 30, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 27 times across 11 separate inspections, most recently on March 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 8.8C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces must be sanitized using an approved foodgrade sanitizer. An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters.Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 8.8C.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on the pantry shelves. Facility must work with a Licensed pest control operator to abait the infestation.
    • 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?
      • Back door has a gap that can allow pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  3. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces must be sanitized using an approved foodgrade sanitizer. An approved no-rinse 100 ppm Chlorine sanitizer can be made by mixing 1/2 tsp unscented household Bleach in 1 Liter water.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters.Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 8.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had a build up of grease and minerals.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on the pantry shelves. Facility must work with a Licensed pest control operator to abait the infestation.
    • 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?
      • Back door has a gap that can allow pest entry.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings noted on food and food containers in the pantry, shelves by cook line and on counters.Multiple food containers had mouse droppings or urine on them. Food packaging was in contact with droppings. Inspect all foods and packaging and discard affected items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 8.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had a build up of grease and minerals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand sink. Hand sink was blocked with food.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on the pantry shelves. Facility must work with a Licensed pest control operator to abait the infestation.
    • 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 records were not available.
    • 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?
      • Back door has a gap that can allow pest entry.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  5. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety logs, including temperatures and sanitizer concentrations are not being maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods uncovered in the walk in cooler.Dirty spoons with food crusted on them were left in wet foods in the cooler.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mouse droppings noted on food and food containers in the pantry.2 bags of rice with droppings and urine observed on them were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table was 8.8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had a build up of grease and minerals.
    • 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 was not operational.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on the pantry shelves. Facility must work with a Licensed pest control operator to abait the infestation.
    • 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 records were not available.
    • 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?
      • Back door has a gap that can allow pest entry.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large burner was being used when not under the hood fan, which is not appropriate.Remove equipment from facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Floors are extremely greasy in kitchen and dining area. - Dirty dishes and soiled water are being left overnight in the dishwashing area. Ensure kitchen is left in a clean state overnight. - Build-up of grease noted on cupboard doors and handles. Food debris is accumulating in cupboards and drawers. Clean. - Carpets in dining room dirty. - Food debris and grease are accumulating on cook line. - High dusting required above hoodfan. -Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  6. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared at the time of inspection.Extremely soiled wiping cloths were being left on various food contact surfaces and other inappropriate locations, including on a rack of glasses and in the dry storage room in contact with food and equipment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Apron is soiled. Staff are not washing their hands as needed. Staff did not wash hands before donning gloves.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Please ensure any hose and hose fittings used for food or on food equipment is food grade and stored in a sanitary fashion between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods uncovered in the walk in cooler.Dirty spoons with food crusted on them were left in wet foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods were left on stove with the burner turned off. Hot foods must be kept above 60C.Perishable foods, including fillings for parathas and cut vegetables were being left at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher had a build up of grease and minerals.
    • 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 concentration was not being tested.Facility had Quat test strips but were using Chlorine sanitizer. Obtain Chlorine sanitizer
    • 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 was not operational.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted on the pantry shelves. Facility must work with a Licensed pest control operator to abait the infestation.
    • 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 records were not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff did not demonstrate adequate food safety knowledge. Additional training is required.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. Water was leaking from the drain. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large burner was being used when not under the hood fan, which is not appropriate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood fan grates were heavily soiled. Please ensure they are cleaned weekly, or more frequently if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  7. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Store onions off the floor.Sugar cane directly on floor and stored under raw chicken. Foods uncovered in the walk in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods were left on stove with the burner turned off. Hot foods must be kept above 60C.Chicken was thawing at room temperature. Thaw in cooler or under cold running water. Deli table was 11C. Repair. Do not use if foods are not maintained below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper chemicals were being used in the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • dishwasher sanitier oncentration was not being tstd.
    • 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 records were not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large burner was being used when not under the hood fan, which is not appropriate.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Cupboards have exposed particle board that cannot be cleaned. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Back storage area is very cluttered. Remove all unrelated items, broken or unused equipement and all building materials from the facility. Deep cleaning is required throughout the facility.
  8. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • rotten butternut squash discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat:1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. Food handler was not washing hands between tasks, as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. Gloves must be changed and hands washed between tasks. Staff did not wash hands between tasks. Staff was observed wiping hands on heavily soiled wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • temperature logs not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have soap or paper towel available.
    • 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 records were not available.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. Cupboard handles are soiledoven door is dirtycanopy grates are heavily soiled. cutting boards are dirty and can no longer be cleaned. Cupboards and drawers require cleaning. Cooler and freezer gaskets are soiled. Food scale is dirty.Ice maker has very heavy build up of scale and mould. Discard ice and clean. Dirty deep fryer is being stored in back pantry. Some oil has been left in it. Dining room carpet is heavily soiled. Glass partitions in dining area are soiled. Flies, dead insects dust and debris noted on window sills in dining area. public washrooms are insanitary. Strong foul odor noted.
  9. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • rotten butternut squash discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat:1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. Food handler was not washing hands between tasks, as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. Gloves must be changed and hands washed between tasks. Staff did not wash hands between tasks. Staff was observed wiping hands on heavily soiled wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • temperature logs not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have soap or paper towel available.
    • 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 records were not available.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. Cupboard handles are soiledoven door is dirtycanopy grates are heavily soiled. cutting boards are dirty and can no longer be cleaned. Cupboards and drawers require cleaning. Cooler and freezer gaskets are soiled. Food scale is dirty.Ice maker has very heavy build up of scale and mould. Discard ice and clean. Dirty deep fryer is being stored in back pantry. Some oil has been left in it. Dining room carpet is heavily soiled. Glass partitions in dining area are soiled. Flies, dead insects dust and debris noted on window sills in dining area. public washrooms are insanitary. Strong foul odor noted.
  10. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • rotten butternut squash discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat:1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. Food handler was not washing hands between tasks, as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. Gloves must be changed and hands washed between tasks. Staff did not wash hands between tasks. Staff was observed wiping hands on heavily soiled wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • temperature logs not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have soap or paper towel available.
    • 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 records were not available.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. Cupboard handles are soiledoven door is dirtycanopy grates are heavily soiled. cutting boards are dirty and can no longer be cleaned. Cupboards and drawers require cleaning. Cooler and freezer gaskets are soiled. Food scale is dirty.Ice maker has very heavy build up of scale and mould. Discard ice and clean. Dirty deep fryer is being stored in back pantry. Some oil has been left in it. Dining room carpet is heavily soiled. Glass partitions in dining area are soiled. Flies, dead insects dust and debris noted on window sills in dining area. public washrooms are insanitary. Strong foul odor noted.
  11. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • rotten butternut squash discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat:1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. Food handler was not washing hands between tasks, as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. Gloves must be changed and hands washed between tasks. Staff did not wash hands between tasks. Staff was observed wiping hands on heavily soiled wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • temperature logs not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have soap or paper towel available.
    • 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 records were not available.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. Cupboard handles are soiledoven door is dirtycanopy grates are heavily soiled. cutting boards are dirty and can no longer be cleaned. Cupboards and drawers require cleaning. Cooler and freezer gaskets are soiled. Food scale is dirty.Ice maker has very heavy build up of scale and mould. Discard ice and clean. Dirty deep fryer is being stored in back pantry. Some oil has been left in it. Dining room carpet is heavily soiled. Glass partitions in dining area are soiled. Flies, dead insects dust and debris noted on window sills in dining area. public washrooms are insanitary. Strong foul odor noted.
  12. Demand Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • rotten butternut squash discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat:1. Sanitizer was not prepared. Cloth bucket was 0ppm Quat or Chlorine. 2. Bottles of premixed Quat were 0ppm Quat. Note: Shelf life of this product is very short. Open bottles must be tested daily using test strips to ensure 200 ppm Quat. Quat test strips were not available, as required. 3. Inadequate cleaning in place procedures noted. There is no cleaning in place procedure available for the meat slicer. Meat slicer had build up of meat and debris and was not being cleaned and sanitized regularly and properly. 4. Heavily soiled cleaning cloths were noted throughout the facility on work surfaces. Cloths were discolored to dark grey and dark brown. A collection of cleaning cloths were left to dry on the bar counter, indicating they were not properly laundered.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping hands on a extremely soiled and heavily discolored wiping cloth instead of washing hands with soap and water as required. Food handler was not washing hands between tasks, as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member observed adjusting and handling the garbage bag while wearing a glove and then resume food preparation. Gloves must be changed and hands washed between tasks. Staff did not wash hands between tasks. Staff was observed wiping hands on heavily soiled wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • temperature logs not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have soap or paper towel available.
    • 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 records were not available.
    • 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. 2 compartment sink did not have a supply of hot water. Cold water leaked heavily and sprayed from the plumbing fixture when turned on. 2. lighting level in back pantry towards office is inadequate. Increase light level. 3. Unfinished wood shelving is noted in back pantry. cupboards and drawers are worn and have exposed particle board in various locations. This hinders proper cleaning. 4. Ventilation canopy is not being maintained. Staff did not have it turned on upon inspection. Washroom ventilation in men's washroom is inadequate. Heavy odor noted. 5. Wall finish by dishwashing area is in poor repair. Tiles and drywall are crumbling. 6. Doors and frame in the walking cooler are in disrepair. 7. Public washroom ceilings in disrepair. vent covers required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pot with broken glass was being stored with food and equipment where broken glass can contaminate food and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease noted throughout facility. All floors, walls, ceilings and equipment require cleaning. Note: Vent hood must be turned on at all times when cooking is taking place. Utensils, including pizza knives, dough rake, Pliers, shakers, measuring spoons have a thick build up of grease and grime. Cupboard handles are soiledoven door is dirtycanopy grates are heavily soiled. cutting boards are dirty and can no longer be cleaned. Cupboards and drawers require cleaning. Cooler and freezer gaskets are soiled. Food scale is dirty.Ice maker has very heavy build up of scale and mould. Discard ice and clean. Dirty deep fryer is being stored in back pantry. Some oil has been left in it. Dining room carpet is heavily soiled. Glass partitions in dining area are soiled. Flies, dead insects dust and debris noted on window sills in dining area. public washrooms are insanitary. Strong foul odor noted.

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