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Dedicate Healthy Kitchen

110 - 2107 34 Avenue SW Calgary AB T2T 2C5 · Food - General

Official record from Alberta →

Inspection summary

Dedicate Healthy Kitchen has been inspected 18 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on September 23, 2026, recorded 1 infraction.

1 of 18 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 31 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 15 times across 13 separate inspections, most recently on September 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on September 21, 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 5 times across 5 separate inspections, most recently on July 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on May 29, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

18 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal of one prep line cooler was hanging off. Door was not closing properly.This can affect the temperature of the cooler. Fix / repair as necessessy.All equipment must be maintained in good repair.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured at 100 ppm. - The dispenser for the quats was not dispensing the right amount of quats and the operator was instructed to manually mix the quats until the dispenser is fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal food temperatures were taken for some foods and were as follows:-Cooked chickpeas were measured at 15.1 degrees C -Peanut sauce 13.3 degrees C -Cooked tofu 12.5 degrees C -Cooked shrimp 15.5 degrees C -Cooked shredded chicken 12.5 degrees C- All food in the cooler was discarded. The operator was instructed not to store anything in the cooler until it is repaired to maintain a temperature of 4 degrees or below.2) Fried chicken was observed to be cooling improperly as the chicken was not spread in a single layer. - The operator was educated on proper cooling methods and was asked to spread the chicken in single layer to ensure even cooling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sauté chiller temperature was measured at 14. 2 degrees C -Repair the saute chiller such that it is maintaining a temperature of 4 degrees or below.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays of cooked/baked yams and potatoes were observed sitting at room temperature, measured at 15C.Items were discarded onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the debris and food residue accumulation observed in the floor corner underneath the dishwashing area.
  5. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Not observed during inspection"Cited on 2026-04-15:Four 2.5kg tubes of raw ground turkey were immersed in a sink of water measuring 43 degrees Celsius to thaw.Thawing in stagnant, warm water is not an acceptable method.If using the sink method, the products must be under continuously running cold water.An alternate safe option is to thaw in a cooler that is maintaining 4 degrees Celsius. Products moved to walk-in cooler during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • "Not observed during inspection"Cited on 2026-07-16:"noticed during inspection"- significant fruit flies near the dish area. Cited on 2026-02-04: A minor fruit fly infestation was noted in the area closer to the washroom/staff break area.REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pooling of wastewater was observed on the kitchen floor near the dishwashing area and along the main entrance pathway to the kitchen. Active sewage backup was observed from the floor drain during the inspection. The floor drain was bubbling and discharging wastewater when water was run through the dishwashing sink and food preparation sinks. The mechanical dishwasher had been unplugged and taken out of service due to the ongoing drainage backup issue. The food preparation sinks were not being used because operation of these sinks contributes to the wastewater backup. Actions required:1. Immediately contact a plumber to assess and repair the sewage backup and restore the plumbing system to proper working order. Obtain documentation of all repairs and plumbing services completed, and submit the service report to the Public Health Inspector (PHI) for review. 2. Clean and sanitize the affected areas. *Ensure the dishwasher is plugged in, properly maintained, and in good working order. *Ensure the preparation sinks and dishwashing sinks are operating properly and draining wastewater to the sewage system effectively
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"Cited on 2026-04-22:The sink basin was observed partially detached and hanging below the adjoining stainless‑steel counter, with a visible gap between the sink rim and the counter surface. Water was actively leaking through this gap onto the floor.Repair or replace the sink and ensure it is securely attached and sealed to prevent water leakage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"Cited on 2026-04-22:Significant moisture was observed at the base of the wall beneath the sink plumbing. Towels were placed on the floor against the wall to absorb water.Remove the towels and ensure the affected area is thoroughly dried and maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Not observed during inspection"Cited on 2025-05-29:1) The blast chiller was broken.2) Back area walk-in cooler #2 was not operational.Fix broken equipment as it is very likely necessary for operation.
  6. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Not observed during inspection"Four 2.5kg tubes of raw ground turkey were immersed in a sink of water measuring 43 degrees Celsius to thaw.Thawing in stagnant, warm water is not an acceptable method.If using the sink method, the products must be under continuously running cold water.An alternate safe option is to thaw in a cooler that is maintaining 4 degrees Celsius. Products moved to walk-in cooler during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • "noticed during inspection"- significant fruit flies near the dish area. A minor fruit fly infestation was noted in the area closer to the washroom/staff break area.REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"The sink basin was observed partially detached and hanging below the adjoining stainless‑steel counter, with a visible gap between the sink rim and the counter surface. Water was actively leaking through this gap onto the floor.Repair or replace the sink and ensure it is securely attached and sealed to prevent water leakage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"Significant moisture was observed at the base of the wall beneath the sink plumbing. Towels were placed on the floor against the wall to absorb water.Remove the towels and ensure the affected area is thoroughly dried and maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Not observed during inspection"1) The blast chiller was broken.2) Back area walk-in cooler #2 was not operational.Fix broken equipment as it is very likely necessary for operation.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four 2.5kg tubes of raw ground turkey were immersed in a sink of water measuring 43 degrees Celsius to thaw.Thawing in stagnant, warm water is not an acceptable method.If using the sink method, the products must be under continuously running cold water.An alternate safe option is to thaw in a cooler that is maintaining 4 degrees Celsius. Products moved to walk-in cooler during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A minor fruit fly infestation was noted in the area closer to the washroom/staff break area.REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated.
    • 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 sink basin was observed partially detached and hanging below the adjoining stainless‑steel counter, with a visible gap between the sink rim and the counter surface. Water was actively leaking through this gap onto the floor.Repair or replace the sink and ensure it is securely attached and sealed to prevent water leakage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant moisture was observed at the base of the wall beneath the sink plumbing. Towels were placed on the floor against the wall to absorb water.Remove the towels and ensure the affected area is thoroughly dried and maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken.2) Back area walk-in cooler #2 was not operational.Fix broken equipment as it is very likely necessary for operation.
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four 2.5kg tubes of raw ground turkey were immersed in a sink of water measuring 43 degrees Celsius to thaw.Thawing in stagnant, warm water is not an acceptable method.If using the sink method, the products must be under continuously running cold water.An alternate safe option is to thaw in a cooler that is maintaining 4 degrees Celsius. Products moved to walk-in cooler during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A minor fruit fly infestation was noted in the area closer to the washroom/staff break area.REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken.2) Back area walk-in cooler #2 was not operational.Fix broken equipment as it is very likely necessary for operation.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer in several pails was maintained around 100 ppm. Upon testing both dispensers, it appears that both the front and back dispenser is not dispensing at a sufficient concentration.REQUIREMENT: QUAT sanitizer must be maintained at 200 ppm. Service the dispensers to ensure they're dispensing at that concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was cooling cooked foods at room temperature. Foods that were probed included cooked chicken and beef, which had an internal temperature of 19-20C; these foods were ordered to be discarded/destroyed.This may have occurred due to a broken/non-operational blast chiller/cooler.REQUIREMENT: Proper cooling methods must be conducted, which includes monitoring the time that foods are left to cook.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink at the cook line did not have any paper towels (i.e. a sanitary means to dry hands) in it's dispenser.This issue was corrected during the inspection.2) The handwashing sink had an overfilled garbage placed infront of the sink. Used paper towel was noted in the basin, likely due to the garbage being full.This issue was corrected during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A minor fruit fly infestation was noted in the area closer to the washroom/staff break area.REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated.2) Pest control records not readily available at the time.REQUIREMENT: Records that demonstrate a monthly pest control schedule must be maintained and readily available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken.2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. **February 06, 2026 - Ongoing Concern**3) Back area walk-in cooler #2 was not operational **February 06, 2026 - Ongoing Concern**1 to 3) Fix the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **February 06, 2026 - Ongoing Concern**Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit. In addition, the kitchen floor had a notable amount of debris throughout the kitchen - this is partially due to a large amount of food preparation that had occurred.REQUIREMENT: Clean the floor.
  10. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken. 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. 3) Sealant on the front small cooler was repaired with clear tape. 4) Back area walk-in cooler #2 was not operational.1 to 4) Fix the equipment. 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. Fix handle or replace the spatulas.6) Old stickers and glue residues were on exterior the clean food containers. Remove the stickers and clean again the food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit.Clean the floor.
  11. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two kitchen staff had no hair control Provide hair control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bottles of yogurt and whipping cream were placed on top of ice. Yogurt was measured at 12.0 degrees C. Discarded the yogurt.Store perishable food at 4 degrees C or below or at 60 degrees C or higher. Ice bath needs to surround the perishable product to maintain the temperature at 4 degrees C. or store them in the cooler at 4 degrees C or below.2) The blast chiller was broken. Improper cooler was observed during inspection. Staff was not tracking the cooling process and roasted sweet potatoes and potatoes wedges were at room temperature for an extended period of time. Sweet potatoes were measured at 24 degrees C.Monitor the cooling process and cool down foods rapidly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Self-closing mechanism on the women's washroom door was missing. Install a self closing mechanism on the women's washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the preparation cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease and other debris on the waffle maker.Clean the waffle maker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken. 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. 3) Sealant on the front small cooler was repaired with clear tape. 4) Back area walk-in cooler was not operational.1 to 4) Fix the equipment. 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. Fix handle or replace the spatulas.6) Old stickers and glue residues were on exterior the clean food containers. Remove the stickers and clean again the food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit.Clean the floor.
  12. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Green kale stems in the front preparation cooler were overripen, leaves were yellow in color. Staff discarded the decay kale.Monitor the vegetables and discard any decay vegetables.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Two kitchen staff had no hair control Provide hair control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bottles of yogurt and whipping cream were placed on top of ice. Yogurt was measured at 12.0 degrees C. Discarded the yogurt.Store perishable food at 4 degrees C or below or at 60 degrees C or higher. Ice bath needs to surround the perishable product to maintain the temperature at 4 degrees C. or store them in the cooler at 4 degrees C or below.2) The blast chiller was broken. Improper cooler was observed during inspection. Staff was not tracking the cooling process and roasted sweet potatoes and potatoes wedges were at room temperature for an extended period of time. Sweet potatoes were measured at 24 degrees C.Monitor the cooling process and cool down foods rapidly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Self-closing mechanism on the women's washroom door was missing. Install a self closing mechanism on the women's washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The blast chiller was broken. 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. 3) Sealant on the front small cooler was repaired with clear tape. 4) Back area walk-in cooler was not operational.1 to 4) Fix the equipment. 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. Fix handle or replace the spatulas.6) Old stickers and glue residues were on exterior the clean food containers. Remove the stickers and clean again the food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the preparation cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease and other debris on the waffle maker.Clean the waffle maker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit.Clean the floor.
  13. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the preparation cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease and other debris on the waffle maker.Clean the waffle maker.
  14. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket at the back kitchen did not detect any sanitizer with the quat test strip.Fresh sanitizer solution was gotten from the premix sanitizer dispenser station which measured 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was not maintaining personal hygiene.A food handler used a cleaning cloth to wipe their nose and was not hand washing between tasks.A food handler used his hands to wipe his nose without washing hands immediately.Food handler was instructed to discard the cleaning cloth and wash their hands immediately prior to handling food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The 2-compartment preparation sink used to thaw food items was being used for handwashing.2) The front kitchen handwashing sink was not equipped with a splash guard to prevent food contamination.3) The back kitchen handwashing sink was not equipped with a splash guard to prevent food contamination.Food items were stored within the splash zone area.Install splash guards to the front and back handwashing sink to prevent food contamination during handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Serving utensils were stored in stagnant water with a temperature of 31.4°C.The serving utensils were promptly washed and stored in a quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the spicy mayo was 16.2°C.Previous violation:The internal temperature of the spicy mayo measured 6.8°C.Fix or adjust the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef and ground turkey were thawed by being submerged in stagnant water in the preparation sink at the back kitchen. While the frozen fish was thawed under cold running water in the other preparation sink.The manager redirected the cold running water faucet to the other compartment sink to thaw the ground beef and ground turkey, and the frozen fish was stored in the cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ongoing violation:1) The back kitchen handwashing sink taps did not work to control the flow of water. The sink water valve was shut off. 2) The front area kitchen sink faucet used to wash the pans was leaking; water was splashing when the faucet was turned on.Fix the sinks.Previous violation:The handwashing sink faucet at the back of the kitchen was not operational.Fix the handwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The back kitchen handwashing sink was obstructed with a bulk food lid and sanitizer solution bucket was stored on the bulk food bin lid.2) The front handwashing sink was obstructed with a sanitizer bucket. The items were promptly removed and stored in a different location.Handwashing sinks must be accessible at all times to ensure convenient access to all food handlers to easily wash their hands.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed.Display the food handling permit in a conspicuous place where customers can easily view it.
    • 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 fluorescent light in the back kitchen area was flickering.Fix the fluorescent light.2) Some ceiling tiles in the back kitchen area were missing.Staff indicated that they had water leaks, and the insurance company sent an adjuster to examine the extent of the water damages to the ceiling.Replace the missing and damaged kitchen ceiling.3) The washroom door opened directly into the front service preparation/food handling area and there was no self-closing hinge. Install a self-closing hinge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the preparation cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a buildup of grease and other debris on the waffle maker.Clean the waffle maker.
  15. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the spicy mayo was 16.2°C.Previous violation:The internal temperature of the spicy mayo measured 6.8°C.Fix or adjust the temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet at the back of the kitchen was not operational.Fix the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
  16. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The quat sanitizer solution measured over 500 ppm. The test strip turned blue after testing.Contact your sanitizer supplier to adjust the sanitizer station dispenser to between 200 ppm to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the spicy mayo was 16.2°C.Previous violation:The internal temperature of the spicy mayo measured 6.8°C.Fix or adjust the temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet at the back of the kitchen was not operational.Fix the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A light bulb was not working at the ventilation canopy in the front cook line.2) A light bulb was not working at the ventilation canopy in the back cook line.Replace the light bulbs
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
  17. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet cleaning cloths were kept on the counter.2) Used/wet cleaning cloth was kept on the handle of the cart.3) There were no sanitizer buckets at the cook line prep stations.4) Sanitizer bucket use to hold the knives, utensils, tongs and spatulas measured less than 100 ppm.Quat sanitizer buckets were prepared at each prep station. Dilute the sanitizer with water until it measures 200 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned of coconut cream was stored in the standing fridge.Food discarded.Store leftovers open canned food into a clean food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • The quat sanitizer solution measured over 500 ppm. The test strip turned blue after testing.Contact your sanitizer supplier to adjust the sanitizer station dispenser to between 200 ppm to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the food in the broiler was 9.3°C. The displayer temperature indicated 9°C.Foods in the broiler were kept in a separate cooler.Fix or adjust the temperature.2) The internal temperature of the spicy mayo measured 6.8°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter was kept on the top shelf in the cook line.Butter was kept in the prep cooler.Store butter in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink faucet at the back of the kitchen was not operational.Fix the handwashing sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The was not quat test strip to measure the sanitizer solution concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A light bulb was not working at the ventilation canopy in the front cook line.2) A light bulb was not working at the ventilation canopy in the back cook line.Replace the light bulbs
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The floor in the produce walk-in cooler was dirty with debris, scraps, etc.-clean the walk-in cooler.2) The produce walk-in cooler fan covers were accumulated with dust and grime.
  18. Demand 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)?
      • The dishwasher did not have any detergent.-more will/should arrive today.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwash sink on the cooking line was empty.-ensure all handwash stations have stocked soap and paper towel; replace when empty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the produce walk-in cooler was dirty with debris, scraps, etc.-clean the walk-in cooler.

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