Cilantro & Chive
5021 50 Street Lacombe AB T4L 1X9 · Food - General
8 inspections
- 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)?
- Dishwasher was not dispensing adequate chlorine.Dishwasher was serviced by the operator during the inspection.Chlorine concentration was measured and verified at 100ppm.
- 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) A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.2) Closely monitor for the pest in the facility, as food spillage and debris can attract pest. Make sure that up-to-date pest control records are available for review. YES IN COMPLIANCE.Nov 20th, 2025: Pest control records were available. Gap in the exit door is still pending.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used, soiled cleaning cloths are being stored on the counters after use. Make sure to store the used cleaning cloths in sanitizer solution after each use.**Make sure that each workstation has the prepared sanitizing solution during the active food handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Following observations were made regarding the storage of food items-Inside the storage containers, it was observed that the scoop handles were touching the stored food.-Trays of cut fries were stacked on one another without any lids or partition.-Some food items were observed to be stored uncovered in walk-in cooler.-Food items were observed to be stored with non-food items in the storage shelves.-Appropriate scoop storage method was discussed with the staff, (the handle should face upward and not touching the food items to avoid cross-contamination).-Food items should be stored appropriately, away from non-food items. Best practice is to designate shelving units for food and non-food items.-All the food items should be protected from contamination during the storage.**Shelving should be at least 5 cm (2 in.) from the walls to allow for access,and permit easier visual inspection**
- 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 washing sink in the dishwashing area had no paper towel.Make sure to stock the handwashing supplies near handwashing area.
- 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) A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.2) Closely monitor for the pest in the facility, as food spillage and debris can attract pest. Make sure that up-to-date pest control records are available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Overall, the facility required cleaning and organization. Food and oil spillage, debris, dust and food crumbs were observed on the facility floor and counter space in cooking area, storage area and dishwashing area.Make sure to:-Clean the floor, -behind and in-between the preparation area, cooking lines, dishwashing area, inside of the walk-in coolers, display coolers.-Make sure that hard to reach areas such as behind the shelves and under the equipment are cleaned on regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry. Observed again: March 26, 2025. Please address seal at back door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please ensure that the cutting boards are either deep-cleaned or replaned, as deep grooves have been observed. These grooves can harbor bacteria, potentially compromising food safety. Replaning the boards will smooth out the surface, preventing the buildup of harmful microorganisms.
- 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?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass wash observed dispensing 0 ppm. Manager had all glassware moved to main dishwasher. Please ensure sanitizers are checked at least once daily.
- 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 was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry. Observed again: March 26, 2025. Please address seal at back door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Please ensure that the cutting boards are either deep-cleaned or replaned, as deep grooves have been observed. These grooves can harbor bacteria, potentially compromising food safety. Replaning the boards will smooth out the surface, preventing the buildup of harmful microorganisms.2) Please ensure ice scoops are stored on sanitized surface.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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 was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry.
- 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?
- Monitoring Inspection
2 infractions
- 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 was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the ceilings throughout the kitchen. Please also ensure to clean the implicated area to prevent further accumulation.
- 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?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed food boxes stored on the floor in the walk-in freezer. This infraction was fixed at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the ceilings right outside the walk-in cooler and on the air vents at the entrance of the kitchen. Please also ensure to clean the food debris in hard-to-reach areas to prevent further accumulation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?