Skip to content
Loading map…

Cremona Hotel

106 2 Street W Cremona AB T0M 0R0 · Food - General

20 inspections

  1. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine has a build-up of debris along the top and sides of the ice-containing unit. Clean indicated surfaces to ensure ice is protected from potential contamination.
  2. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine has a build-up of debris along the top and sides of the ice-containing unit. Clean indicated surfaces to ensure ice is protected from potential contamination.
  3. Monitoring Inspection

    7 infractions

    • 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 Stainless steel backsplash panel behind the kitchen deep fryer is bulging from the wall, forming a gap between the steel and wall that would be difficult to clean as needed. Repair wall to render surfaces 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?
      • The ceiling directly above the basement prep counter is deteriorating, making the surface more difficult to clean. Repair ceiling panel to ensure surface is 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?
      • The counter directly underneath the operational bar sink has surfaces that are unsealed or contains gaps that would make this area more difficult to clean.A section of tile is missing from the backsplash directly behind the operational bar sink.Repair indicated areas to ensure that surfaces are 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?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine has a build-up of debris along the top and sides of the ice-containing unit. Clean indicated surfaces to ensure ice is protected from potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fire suppression hose nozzles above the cooking line require cleaning. Clean indicated area.
  5. Risk Management Inspection

    5 infractions

    • 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 baseboard below the walk-in freezer is in disrepair. Repair surface to ensure it can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fire suppression hose nozzles above the cooking line require cleaning. Clean indicated area.
  6. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The upstairs mechanical dishwasher was measured at a temperature of 60.9C and <10ppm chlorine. Adjust chlorine to reach a concentration of at least 50ppm to achieve required levels under dishwashing standards. Manually sanitize all utensils and dishware until mechanical sanitizing is corrected.*Dishwasher measured onsite at 0ppm chlorine with a maximum rinse temperature of 64.8C. Continue to manually sanitize dishes and utensils, and have dishwasher serviced/repaired to ensure 100ppm chlorine or alternate sanitizing capabilities can be achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink did not have an operational liquid hand soap dispenser. Soap dispenser was repaired during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard below the walk-in freezer is in disrepair. Repair surface to ensure it can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fire suppression hose nozzles above the cooking line require cleaning. Clean indicated area.
  7. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The upstairs mechanical dishwasher was measured at a temperature of 60.9C and <10ppm chlorine. Adjust chlorine to reach a concentration of at least 50ppm to achieve required levels under dishwashing standards. Manually sanitize all utensils and dishware until mechanical sanitizing is corrected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The configuration of dishwashing sinks in use in the downstairs food preparation area rendered a suitable handwashing sink inaccessible for use. At least one handwashing sink in this area must be available to use whenever food handling is taking place.Manual dishwashing sink set-up was modified during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard below the walk-in freezer is in disrepair. Repair surface to ensure it can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
    • 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 baseboard directly adjacent to the chest freezer and food slicer counter in the downstairs food preparation area is peeling from the wall and in disrepair. Repair baseboard to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A significant build-up of mould was identified on or near the fan guards inside the prep cooler closest to the ovens in the kitchen. The food slicer and can opener in the prep kitchen area have a build-up of food debris, suggesting a lack of thorough regular cleaning. Clean indicated equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wall-mounted pipe is being used for the storage of wire utensils beside the upstairs kitchen. This storage is unsuitable due to disrepair of the pipe and wall surfaces making this area more difficult to clean. Move utensil storage to an area which can be more easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fire suppression hose nozzles above the cooking line require cleaning. Clean indicated area.
  8. Risk Management Inspection

    2 infractions

    • 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 baseboard below the walk-in freezer is in disrepair. Repair surface to ensure it can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. Damaged flooring is currently covered with presumably rubber mats to make food handling areas easier to clean. A more permanent repair will be necessary over time.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the kitchen were observed being left outside of sanitizer solution. Cloths used to wipe food handling surfaces were placed into sanitizer solution during inspection. Ensure that cleaning cloths are regularly stored in sanitizer or replaced to reduce cross contamination potential.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers in the kitchen was unable to close its top inserts door due to the size of sauce bottles stored inside. This raises concerns of food storage temperatures inside this cooler. Bottles were moved into lower cooler during inspection. Ensure that cooler doors can be fully closed when not in use.
    • 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 baseboard below the walk-in freezer is in disrepair. Repair surface to ensure it can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wall-mounted pipe is being used for the storage of wire utensils beside the upstairs kitchen. This storage is unsuitable due to disrepair of the pipe and wall surfaces making this area more difficult to clean. Move utensil storage to an area which can be more easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-The can opener in the basement-Containers used for utensil storage-The gap in between the prep coolers in the service kitchen Clean indicated areas.
  10. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  11. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. A suitable cleanable cover over damaged flooring may be deemed satisfactory to correct this violation while long-term repair work is ongoing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  12. Risk Management Inspection

    4 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?
      • 1. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. A suitable cleanable cover over damaged flooring may be deemed satisfactory to correct this violation while long-term repair work is ongoing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  13. Risk Management Inspection

    7 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?
      • 1. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps in the weatherstripping beneath the doors of the basement storage area and kitchen stairway were identified at the side corners. Modify weatherstripping or otherwise seal noted gaps to reduce the ability of pests to enter this 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?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is smooth and easily cleanable.*Potential options for repairs discussed: Long-term repair of flooring will likely require several days of non-operation of the kitchen to complete. Material used must be durable and capable of rendering flooring smooth and easily cleanable. A suitable cleanable cover over damaged flooring may be deemed satisfactory to correct this violation while long-term repair work is ongoing.
    • 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 beside the oven in the upstairs kitchen is in a state of disrepair. Repair wall or suitably cover to ensure smooth easily cleanable surfaces.*A durable panel is to be installed in this area to cover wall damage and render the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following were noted as requiring more regular cleaning:-The container used to store ice scoops-The can opener
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  14. Risk Management Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerators in the upstairs stairwell and the prep cooler in the dining area were missing display thermometers or other accurate means of measuring food storage temperatures. Acquire accurate display thermometers for noted refrigeration units.
    • 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. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps in the weatherstripping beneath the doors of the basement storage area and kitchen stairway were identified at the side corners. Modify weatherstripping or otherwise seal noted gaps to reduce the ability of pests to enter this 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 baseboard behind the downstairs prep table was not secured to the wall and had a buildup of debris. COMPLETE THE FOLLOWING:1. Repair/replace 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?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is 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?
      • The wall beside the oven in the upstairs kitchen is in a state of disrepair. Repair wall or suitably cover to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following were noted as requiring more regular cleaning:-The container used to store ice scoops-The can opener
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  15. Monitoring Inspection

    11 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerators in the upstairs stairwell and the prep cooler in the dining area were missing display thermometers or other accurate means of measuring food storage temperatures. Acquire accurate display thermometers for noted refrigeration units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement prep kitchen does not have an accessible paper towel dispenser to allow for sanitary handwashing. Repair existing paper towel dispenser or provide suitable alternative paper towel holder.
    • 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. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps in the weatherstripping beneath the doors of the basement storage area and kitchen stairway were identified at the side corners. Modify weatherstripping or otherwise seal noted gaps to reduce the ability of pests to enter this 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 baseboard behind the downstairs prep table was not secured to the wall and had a buildup of debris. COMPLETE THE FOLLOWING:1. Repair/replace 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?
      • Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is 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?
      • The wall beside the oven in the upstairs kitchen is in a state of disrepair. Repair wall or suitably cover to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following were noted as requiring more regular cleaning:-The container used to store ice scoops-The can opener
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The basement ice machine has a buildup of mould inside it, specifically around the internal top guard.Clean ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area at the sides and below the deep fryer have a buildup of grease and debris. Dry food storage shelving has a buildup of debris.Clean indicated areas.
  16. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerators in the upstairs stairwell and the prep cooler in the dining area were missing display thermometers or other accurate means of measuring food storage temperatures. Acquire accurate display thermometers for noted refrigeration units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of chlorine sanitizer for the dishwasher were not observed onsite. Acquire suitable chlorine test strips.
    • 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?
      • Significant number of flies were noted in the downstairs food preparation area.Improve cleaning, eliminate stagnant water, and review pest control measures to reduce the number of flies present in this 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. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in the upstairs kitchen in front of the dishwasher and compartment sinks were missing. Several floor tiles in the upstairs cooking line were damaged.Repair and/or replaced damaged or missing tiles to ensure flooring in the kitchen is 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. The baseboard behind the downstairs prep table was not secured to the wall and had a buildup of debris. COMPLETE THE FOLLOWING:1. Repair/replace the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following were noted as requiring more regular cleaning:-The container used to store ice scoops-The can opener
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
  17. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Serrated knife at the cook line was not fully immersed in sanitizer.COMPLETE THE FOLLOWING:1. Ensure utensils are stored in enough sanitizer to prevent growth of bacteria on food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoops at the ice machine were being stored on top of the ice machine. Scoops were transferred to bucket during inspection to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Sanitizer and water spray bottle did not have a label. Labels were replaced during the inspection to ensure safe handling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The servery cooler measured 16*C. Temperature dial was turned down during the inspection, and dairy products were moved to another cooler during the inspection.COMPLETE THE FOLLOWING:1. Ensure cooler measures 4*C or below. Repair cooler if unable to reach 4*C or less.
    • 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. The kitchen window does not have a screen. COMPLETE THE FOLLOWING:1. Replace the screen to prevent insects from getting into the kitchen.
    • 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 baseboard behind the downstairs prep table was not secured to the wall and had a buildup of debris. COMPLETE THE FOLLOWING:1. Repair/replace the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. The pizza cutting board was scored and not easily cleanable. Cutting board replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust noted on ceiling in basement walk in cooler.COMPLETE THE FOLLOWING:1. Please clean area noted above to protect food from contamination.
  18. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Bar:The iodine glasswasher test strips were expired from October 2020. **Test strips were replaced, however the new strips expired in February 2022. COMPLETE THE FOLLOWING:1. Replace test strips.
  19. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Bar:There is no barrier between the sink beside the glasswasher and the open ice well.**Corrugated plastic was added to the ice well; however, corrugated plastic is not easy to clean. COMPLETE THE FOLLOWING:1. Install barrier between sink and drink area, so ice for drinks is protected from splashes and water droplets generated from washing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Bar:The iodine glasswasher test strips were expired from October 2020. **Test strips were replaced, however the new strips expired in February 2022. COMPLETE THE FOLLOWING:1. Replace test strips.
  20. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. Downstairs prep kitchen: Cleaning cloths were not being stored in sanitizer solution.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Downstairs kitchen: Boxes of food stored on floor in walk in freezer. 2. Bar:There is no barrier between the sink beside the glasswasher and the open ice well. 3. Bar:A cutting board was being stored on top of the glass cooler in an area that was not easy to clean. COMPLETE THE FOLLOWING:1. Keep food stored off the floor to protect from contamination and so area is easier to clean. 2. Replace barrier between sink and drink area, so ice is protected from water droplet contamination.3. Store cutting board in another area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Bar:The iodine glasswasher test strips were expired from October 2020. COMPLETE THE FOLLOWING:1. Replace test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Bar:A bucket was being stored in the handwashing sink.COMPLETE THE FOLLOWING:1. Keep handwashing sinks cleared at all times, so staff are able to easily wash their hands.
    • 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. Downstairs kitchen:Paint is chipping on the wooden palette for the mixer. COMPLETE THE FOLLOWING:1. Refinish palette so surface is smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Downstairs kitchen: Buildup of food debris noted on green shelves in walk in cooler. 2. Downstairs kitchen:The recipe binder had a buildup of food debris. 3. Upstairs kitchen:There was a buildup of food debris in the hard-to-reach areas behind the cooking equipment. 4. Upstairs kitchen:The hood vent filter above the grill had a buildup of burnt debris.COMPLETE THE FOLLOWING:1. Clean areas noted above more thoroughly and frequently.