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Dawaat Indian Cuisine

25 - 8102 Fraser Avenue Fort McMurray AB T9H 1W5 · Food - General

21 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces in cook-line, on the prep table, on the walk-in cooler shelves and on other surfaces around the kitchen premises. Store cleaning cloths in a sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pot lids and mixer were stored on the floor beside the white freezer in the kitchen.- Store food equipment off the floor at all times.Update 06-10-2026: operator indicated that a contractor was working on a shelving unit for storin the pot lids.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces in cook-line, on the prep table, on the walk-in cooler shelves and on other surfaces around the kitchen premises. Store cleaning cloths in a sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pot lids and mixer were stored on the floor beside the white freezer in the kitchen.- Store food equipment off the floor at all times.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces in cook-line, on the prep table, on the walk-in cooler shelves and on other surfaces around the kitchen premises. Store cleaning cloths in a sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pot lids and mixer were stored on the floor beside the white freezer in the kitchen.- Store food equipment off the floor at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surfaces of the cutting board used in the cook line was in poor condition and dirty with accumulated food debris. Replace the cutting board. Ensure cutting boards are regularly cleaned and sanitized to prevent debris build-up.
  4. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several cartons of whipping cream and a jar of salad cream were past their best before dates. Both products were discarded by the food handlers during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food contact surfaces in cook-line, on the prep table, on the walk-in cooler shelves and on other surfaces around the kitchen premises. Store cleaning cloths in a sanitizer between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips were not available for testing chlorine sanitizer solutions.Provide chlorine test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several pails and bins of uncovered foods were stored on the shelving in the walk-in cooler. Dried onions in a tray on the shelving unit were covered using cardboard.- Cover foods properly during storage.Food containers were stored on the floor of the walk-in cooler. Pails were stored on the floor of the walk-in cooler and dry storage room. - Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item such as a baby carrier was stored on the shelving unit in the dry food storage room. A pair of winter gloves were stored on the shelving racks beside the meat thawing sink. Several tools not used for food preparation were stored on the rack surface in the dishwashing drying area. - Store personal items separate from food handling or food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups without handles were used as scoops for the cooked rice in the Pepsi cooler. Cups were observed inside the bins containing the rice.This is a repeated violation and must be addressed immediately.- Remove cups from rice bins. Use only scoops with handles for scooping foods. Ensure scoops are stored with handles in an upright position or with handles away from the foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing unknown liquid was not labeled to indicate its content.Ensure that all bottles containing chemicals in the facility are properly labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dispenser at the kitchen hand sink was not supplied with paper towel. Food handlers replaced the paper towel in the dispenser during the inspection.Ensure hand washing supplies are provided at hand sinks.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back exterior door was kept open using a hazard floor signage, creating an access point for pest intrusion.- Keep the exterior door closed and other possible pest entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surfaces of the cutting board used in the cook line was in poor condition and dirty with accumulated food debris. Replace the cutting board. Ensure cutting boards are regularly cleaned and sanitized to prevent debris build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Foods spills observed on the inside surfaces of the prep line cooler and lid. 2) Surfaces of trolleys used for storing utensils in the cooking area were dirty with accumulated food spills and debris.- Clean and sanitize food equipment storage bins regularly. Include this in the schedule for sanitation.3) Pot lids and mixer were stored on the floor beside the white freezer in the kitchen.- Store food equipment off the floor at all times.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Four (4) pails containing prepared desserts in syrup were stored uncovered on the floor of the middle kitchen next to the meat thawing sink.Pails were moved off the floor and covered during inspection.Store foods covered and at least 6 inches off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails containing prepared sauces were uncovered in the walk-in cooler. Cover foods during storage in cooler to prevent contamination from other items surrounding food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated dust on the interior surface of the walk-in freezer floor. Food debris observed on the floor and corners of the walk-in cooler floor.Thoroughly clean and sanitize surfaces.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed on the food preparation table and storage surfaces.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails containing prepared sauces were uncovered in the walk-in cooler. Cover foods during storage in cooler to prevent contamination from other items surrounding food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packs of drinks were stored on the floor at the check-out station. Drinks were moved off the floor during inspection.Dish containing frozen raw meats was observed on the floor in the walk-in freezer. Dish was moved off the floor during inspection. Store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated dust on the interior surface of the walk-in freezer floor. Food debris observed on the floor and corners of the walk-in cooler floor.Thoroughly clean and sanitize surfaces.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Updated pest control records were not available for review. The latest pest control record was from February 2025.Complete and maintain pest control management records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold-like substance was observed on the caulking material and the wall surface of the handwashing station in the food prep area.Replace the caulking material. Wash and sanitize the wall around the handwashing sink.
  10. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The following food items were observed not covered:- Mutiple containers of different gravy and a container of salmon in prep line cooler. - A container of gravy in the walk-in cooler.- A container of frozen spring rolls in the upright freezer next to handwashing station.- A bag of cashew in dry storage area.The operator covered the indicated container/food items with the lids.2. A disposable deli container used as a scoop to transfer the turmeric powder and chickpea flour from their respective bulk container.The operator removed the deli container from the bulk containers and indicated that he will replace it with appropriate scoops.3. Scoops were stored with the handle in direct contact with food items in one of the flour ingredient bin and sugar ingredient bin.The operator corrected the storage of scoop in the ingredient bin.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tin cans were used as a storage container for spices. The owner indicated that he would transfer the food items into the appropriate food grade containers.Ensure to store food items in a food grade container.2. A garbage bag full of recyclable garbage was observed on the food rack used for food handling. There was no food present on the food rack at the time of the inspection. Discussed with the owner and he moved the garbage bag in the utility room. Thoroughly wash and sanitize the food rack and ensure to use the food equipment for only food handling purpose.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chickens were observed submerged in the stagnant water in the sink used for thawing. Appropriate thawing procedures were discussed and the owner turned on the tap for thawing under cold running water. Ensure appropriate thawing procedure such as thawing in a refrigerator or under cold running water is used at all times.
    • 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?
      • Updated pest control records were not available for review. The latest pest control record was from February 2025.Complete and maintain pest control management records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold-like substance was observed on the caulking material and the wall around the same, of the handwashing station in the food prep area.Replace the caulking material. Wash and sanitize the wall around the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A strainer and two metal sieves were observed in disrepair.Ensure all food tools and equipment used are in good repair to prevent physical contamination.2. Yellow and purple color chopping boards were observed in unsanitary conditions. Thoroughly wash and sanitize the indicated chopping boards.3. Dust builds up was observed in handheld utensil storage container and the utensil storage rack in the dishwashing area. Thoroughly wash and sanitize all utensils along with utensil storage containers and storage racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dishwashing sink,- Prep cooler door from inside,- Handle and seal of the upright freezer door,- Utility cart, - Filters of the range hood vent,- Floor of the walk-in cooler and freezer.Clean and sanitize all the indicated areas/items and ensure all areas are maintained in a clean and sanitary condition.Ensure that equipment is cleaned as often as needed to maintain them in a sanitary state.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of the samosas were stored uncovered in the back area opposite the staff washroom to cool. A large pot of rice was stored uncovered on a trolley beside the staff washroom and utility area to cool. This area is susceptible to cross contamination with chemicals, and environmental contaminants.The rice was moved to a location higher off the floor during inspection. Set up another location to store the foods away from contamination. Cool foods using the appropriate methods including ice baths, ice wands and using shallow food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing flour and sugar were not covered. - Cover lids containing bulk ingredients during storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the handwashing station dispenser in the staff washroom.Soap was replaced at the soap dispenser during inspection.Ensure hand washing supplies are provided at hand sinks at all times.
    • 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 record was not updated since September 2024. Pest monitoring measures applied to the premises should be documented and records retained for review on site. AHS template for pest control checklist was provided via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in food safety. Additional training is required.All food handlers must complete a basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior base surface of the freezer beside the cookline was in disrepair. Freezer surface was peeling. Repair freezer surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of debris on containers and lids on storage shelves.- Clean and sanitize all food equipment including food storage containers and lids.Surfaces of the cutting boards stored in the middle kitchen had deep stains. - Wash and sanitize cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas around the kitchen premises were insanitary.Floor area around the water softeners and mop sink area in the back room was covered in accumulated dirt.Walls and floors around the cookline and middle kitchen.Clean and disinfect these areas thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Utensils and equipment storage areas were disorganized throughout the kitchen.Reorganize the storage areas, shelving units and general kitchen environment to allow for effective cleaning and pest control.
  13. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of the samosas were stored uncovered in the back area opposite the staff washroom to cool. A large pot of rice was stored uncovered on a trolley beside the staff washroom and utility area to cool. This area is susceptible to cross contamination with chemicals, and environmental contaminants.The rice was moved to a location higher off the floor during inspection. Set up another location to store the foods away from contamination. Cool foods using the appropriate methods including ice baths, ice wands and using shallow food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of rice, sugar, spices and gallons of oil were stored on the floor of the storage room. - Store foods at least 6 inches off the floor.Bins containing flour and sugar were not covered. - Cover lids containing bulk ingredients during storage.
    • 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 updated since September 2024. Pest monitoring measures applied to the premises should be documented and records retained for review on site. AHS template for pest control checklist was provided via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior base surface of the freezer beside the cookline was in disrepair. Freezer surface was peeling. Repair freezer surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas around the kitchen premises were insanitary:- Floor under the freezer beside the grill- Surfaces of the hand sinks and walls- surfaces of the trolleys in the kitchen- Floors around the cookline and middle kitchen.Clean these areas thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage of food utensils and equipment were disorganized throughout the kitchen and storage area.Reorganize the storage area, shelving units and general kitchen environment.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal clothing were stored in the dry storage room on a hook. Clothing touches surfaces of foods in the storage. Store all staff personal items separately from foods and food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden utensils are being used for food preparation.Wooden utensils are not acceptable as a food utensil in commercial food establishments. Moist foods may cause the wood surface to deteriorate, and the surface may become difficult to clean. Replace all wooden utensils used for sauces, cooking or storing any foods other than vegetables or nuts with utensils that can be easily washed and soaked in sanitizing solutions.
  16. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were stored in the cooked rice. The scoops were removed during inspection.Ensure utensils used for portioning foods have handles and the utensil handles are kept out of the foods or store it away from the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of the samosas were stored uncovered in the walk-in cooler to cool. Operator indicated that samosas were left uncovered overnight. A large pot of rice was stored uncovered on a trolley beside the staff washroom and utility area to cool. This area is susceptible to cross contamination with chemicals, and environmental contaminants. The rice was moved to a location higher off the floor during inspection. Set up another location to store the foods away from contamination. Cool foods using the appropriate methods including ice baths, ice wands and using shallow food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice build-up on the floor, wall and vent guards in the walk-in freezer.Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the trolleys in the kitchen was dirty with food spills.- Wash surfaces of trolleys.Tray used for holding the deep fryer baskets on a shelf in the kitchen was covered in oil- Clean and remove oil from tray throughout the day
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the food establishment were insanitary:1) Handwashing sink surfaces in the kitchen and food prep area2) Exterior surfaces of the prep line cooler and top lid.3) Floor surface around the cook line, grill and middle kitchen.4) Surfaces around the kitchen including floor and walls behind the sinks5) Wall surfaces beside the server area.Clean and sanitize these surfaces thoroughly. Include the routine cleaning of these areas in the sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet in the customer washroom was unclean.Surfaces of hand washing sinks in the staff and customer washroom were covered in stains. Thoroughly clean and disinfect both washrooms
  17. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several precooked foods in containers were stored uncovered in the kitchen, in the walk-in cooler and Pepsi cooler.Meat on a hanging hook was stored without wrapping in an area susceptible to contamination in the kitchen. Cover foods during storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shelled eggs in the walk-in cooler were stored above ready to eat foods.Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor of the dry storage room, walk-in cooler and walk-infreezer.- Store foods at least 6 inches off the floor.Ice buildup on packaged food items in the walk-in freezer. - Remove ice on foods to prevent food spoilage from freezer burns or moisture.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items including a staff member's cell phone was stored with food items in the middle kitchen.Store personal items separate from food handling surfaces or food storage areas.2) A scoop without a handle was stored in the cooked rice. The scoop was removed during inspection.Ensure utensils used for portioning foods have handles and the utensil handles are kept out of the foods or store it away from the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard boxes were used as a base on shelving and work surfaces around the kitchen. These were removed during inspection.Work surfaces in the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize. Do not use cardboard or uncleanable materials on surfaces around the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice build-up on the floor, wall and vent guards in the walk-in freezer.Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the trolleys in the kitchen was dirty with food spills.- Wash surfaces of trolleys.Tray used for holding the deep fryer baskets on a shelf in the kitchen was covered in oil- Clean and remove oil from tray throughout the day
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the food establishment were insanitary:1) Handwashing sink surfaces in the kitchen and food prep area2) Exterior surfaces of the prep line cooler and top lid.3) Floor surface around the cook line, grill and middle kitchen.Clean and sanitize these surfaces thoroughly. Include the routine cleaning of these areas in the sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet in the customer washroom was unclean.Surfaces of hand washing sinks in the staff and customer washroom were covered in stains. Thoroughly clean and disinfect both washrooms
  18. Risk Management Inspection

    0 infractions

  19. Risk Management 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)?
      • Improper procedure for manual dishwashing was observed. Food handlers demonstrated inadequate knowledge for using the 3-compartment sink. Inspector provided education and materials on proper method. Update: Inspector will review knowledge of using sink at the next inspection. Train staff on the proper procedure for using the 3-compartment sink in manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for measuring sanitizer concentration was not available.Provide appropriate test strips for measuring chlorine sanitizer solution before use.
    • 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?
      • Operator conducts pest monitoring for the premises. Monitoring records was last updated in January 2024. Consistently inspect the food premises for pest activity and ensure pest monitoring records are updated regularly.
  20. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in the walk-in cooler and dry storage racks were stored uncovered. Cover foods properly during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in containers and bags were stored on the floor of the walk-in freezer and dry storage area.Store foods at least 6 inches off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were stored in the pails of flour. Remove scoops from bulk items. Replace with scoops with handles and ensure scoop handles are kept out of the foods or stored away from the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce in hot holding unit was measured at 19C. Sauce was placed directly in the hot holding unit from the cooler without reheating. The hot holding unit had not been started. Foods must be reheated quickly to 74C prior to placing in hot holding. Preheat hot holding unit to 60C before placing foods in it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper procedure for manual dishwashing was observed. Food handlers demonstrated inadequate knowledge for using the 3-compartment sink. Inspector provided education and materials on proper method. Train staff on the proper procedure for using the 3-compartment sink in manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for measuring sanitizer concentration was not available.Provide appropriate test strips for measuring chlorine sanitizer solution before use.
    • 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?
      • Operator conducts pest monitoring for the premises. Monitoring records was last updated in January 2024. Consistently inspect the food premises for pest activity and ensure pest monitoring records are updated regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids and surfaces of dry flour containers around the kitchen were dirty with debris and food spills.Clean and sanitize the containers and lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen premises were dirty with food debris and spills including the following:- the floor surface under and around the cooking units in the prep area- surfaces of the hand washing sinks- surfaces of the walk-in cooler and freezer doors- floor surface of walk-in freezer- wall surface around the cooking unitsClean all surfaces, walls, floors and corner areas around the kitchen thoroughly.
  21. Initial Inspection

    0 infractions