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E&W Restaurant

1011 2 Street N Three Hills AB T0M 2A0 · Food - General

Official record from Alberta →

Inspection summary

E&W Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on October 5, 2026, recorded 10 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 37 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 7 times across 3 separate inspections, most recently on October 5, 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?

  • 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 6 times across 6 separate inspections, most recently on October 5, 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 6 times across 4 separate inspections, most recently on September 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

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

    Recorded 17 times across 8 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

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

12 inspections

  1. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • October 5: A whole, unprocessed pheasant with feathers intact was observed stored in the walk-in freezer. The source and inspection status of the pheasant could not be verified.The operator discarded the pheasant on PHI's request. Ensure all meat and poultry stored and used in the food facility are obtained from an approved and inspected source. Clean and sanitize any surfaces that may have been contaminated.September 24: Uninspected eggs were observed to be stored in the walk-in cooler.Ensure that only eggs obtained from an approved and inspected source are used or stored in the food facility. Remove the uninspected eggs from the facility.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator is not maintaining food safety records. Advance preparation of food in large quantities without adequate information on preparation dates, storage duration and stock rotation was observed during the inspection.Maintain temperature logs for all refrigeration and hot-holding units. Keep records for large batches of prepared food, including the date of preparation and temperatures monitored during cooling and reheating.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • October 5: Food items were observed stored directly on the floor of the walk-in freezer. Ensure that no food or food containers are stored directly on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat was observed to be stored adjacent to raw vegetables in the walk-in cooler, creating a potential risk of cross-contamination.Store raw meat separately from and below vegetables and other ready-to-eat foods to prevent potential cross-contamination.2) Food items stored in the refrigeration units and walk-in cooler were not adequately covered or otherwise protected from potential contamination.Ensure all food items stored in refrigeration units and the walk-in cooler are properly covered or stored in suitable food-grade containers with lids to protect them from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • September 24: Food storage containers in the walk-in cooler were observed to be damaged, cracked, and worn out.Replace damaged and worn-out food storage containers with food-grade containers that are durable, smooth, easily cleanable, and maintained in good condition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inappropriate thawing and cooling procedures noted 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) Evidence of rodent activity, including mouse droppings, was observed in the dry storage area located at the back of the kitchen. No live or dead mice were observed during the inspection.Clean and disinfect the affected dry storage area and safely remove all mouse droppings. Inspect the facility for potential rodent entry points and seal any gaps or openings. Ensure food and food-related items are stored in pest-proof containers and protected from contamination. Implement appropriate pest control measures and contact a licensed pest control provider if evidence of rodent activity continues.2) Evidence of fly activity was observed in the facility, including both live and dead flies. A fly strip containing a significant accumulation of dead flies was observed hanging directly above a food preparation area, creating a potential risk of food contamination.Remove and replace the fly strip and ensure that fly strips or other insect-control devices are not installed directly above food preparation, food storage, or food-contact areas. Clean and sanitize any potentially contaminated surfaces. Implement effective pest-control measures to eliminate fly activity and identify and correct potential sources or entry points to prevent recurrence.3) Pest control records were not available.Ensure pest control records are maintained for the facility.
    • 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 weatherstripping around the back door was observed to be in disrepair, potentially allowing entry of pests into the facility.Repair or replace the damaged weatherstripping around the back door to ensure the door is properly sealed and to prevent the entry of pests into the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in food safety.Food handlers must complete appropriate food safety training and demonstrate adequate knowledge and understanding of safe food handling practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsanitary food contact surfaces, equipment, floors, ceilings, and walls were observed.Thoroughly clean all areas of the food facility, including hard-to-reach areas, underneath equipment, behind equipment, and other areas where food debris, grease, or dirt may accumulate.The walk-in cooler and freezer require deep cleaning. Remove the contents as necessary and thoroughly clean and sanitize the shelving and other food-contact surfaces. Clean the floors, walls, ceilings, and other interior surfaces.
  2. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • September 24: Uninspected eggs were observed to be stored in the walk-in cooler.Ensure that only eggs obtained from an approved and inspected source are used or stored in the food facility. Remove the uninspected eggs from the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed to be used for cleaning food-contact surfaces, creating a potential risk of cross-contamination.Discontinue the use of soiled or contaminated cleaning cloths on food-contact surfaces. Use clean cloths with an appropriate sanitizer solution, and ensure reusable cloths are properly cleaned and sanitized between uses to prevent cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat was observed to be stored adjacent to raw vegetables in the walk-in cooler, creating a potential risk of cross-contamination.Store raw meat separately from and below vegetables and other ready-to-eat foods to prevent potential cross-contamination.2) Food items stored in the refrigeration units and walk-in cooler were not adequately covered or otherwise protected from potential contamination.Ensure all food items stored in refrigeration units and the walk-in cooler are properly covered or stored in suitable food-grade containers with lids to protect them from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • September 24: Food storage containers in the walk-in cooler were observed to be damaged, cracked, and worn out.Replace damaged and worn-out food storage containers with food-grade containers that are durable, smooth, easily cleanable, and maintained in good condition.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An ice machine that was not in use was observed to be stored in the kitchen. Upon opening the ice machine, an unpleasant odour was noted.2) A large pizza oven that was no longer in use was also observed in the kitchen. The interior of the oven was visibly unsanitary, and cooking utensils were being stored inside the unused oven.Remove the unused ice machine and pizza oven from the kitchen if they are no longer required for food operations. If they are to remain in the facility, thoroughly clean and sanitize them and maintain them in a clean and sanitary condition. Discontinue storing cooking utensils inside the unused pizza oven and store all utensils in a clean, designated area protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was unable to achieve the required final rinse temperature of 71°C.The operator was advised to discontinue use of the mechanical dishwasher and switch to manual dishwashing using the three-compartment sink until the dishwasher is functioning properly.
    • 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) Evidence of rodent activity, including mouse droppings, was observed in the dry storage area located at the back of the kitchen. No live or dead mice were observed during the inspection.Clean and disinfect the affected dry storage area and safely remove all mouse droppings. Inspect the facility for potential rodent entry points and seal any gaps or openings. Ensure food and food-related items are stored in pest-proof containers and protected from contamination. Implement appropriate pest control measures and contact a licensed pest control provider if evidence of rodent activity continues.2) Evidence of fly activity was observed in the facility, including both live and dead flies. A fly strip containing a significant accumulation of dead flies was observed hanging directly above a food preparation area, creating a potential risk of food contamination.Remove and replace the fly strip and ensure that fly strips or other insect-control devices are not installed directly above food preparation, food storage, or food-contact areas. Clean and sanitize any potentially contaminated surfaces. Implement effective pest-control measures to eliminate fly activity and identify and correct potential sources or entry points to prevent recurrence.3) Pest control records were not available.Ensure pest control records are maintained for the facility.
    • 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 weatherstripping around the back door was observed to be in disrepair, potentially allowing entry of pests into the facility.Repair or replace the damaged weatherstripping around the back door to ensure the door is properly sealed and to prevent the entry of pests into the facility.
    • 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?
      • September 24: Weevils were observed in a box of flour in the dry storage area.The operator discarded the infested flour immediately upon PHI's request. Inspect other dry food products for evidence of pest activity. Store flour and other susceptible dry goods in clean, durable, tightly sealed, pest-proof containers. Clean and sanitize the affected storage area and implement appropriate pest-control measures as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty, previously used single-use disposable cardboards were observed lining shelving above the pizza oven and above the two-compartment sink.Single-use cardboard is not smooth, durable, or easily cleanable and can absorb grease and moisture, creating harborage conditions for bacteria and pests.Remove and discard all cardboard used as shelf lining. Clean and sanitize affected shelving surfaces. Replace with smooth, non-absorbent, and easily cleanable materials that are approved for use in food facilities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The utensils storage areas below the food preparation counter were observed to be insanitary.2) A lot of food debris was observed in the food storage unit of the prep cooler.3) Meat slicer was observed to be very insanitary.4) Floor below the shelves throughout the facility were observed to be dirty and insanitary.Ensure all the indicated areas are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed to be used for cleaning food-contact surfaces, creating a potential risk of cross-contamination.Discontinue the use of soiled or contaminated cleaning cloths on food-contact surfaces. Use clean cloths with an appropriate sanitizer solution, and ensure reusable cloths are properly cleaned and sanitized between uses to prevent cross-contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single-use disposable gloves were observed to be reused.The operator was advised to dispose of the gloves.Ensure gloves are discarded after each use and replaced when soiled, damaged, or when switching between tasks to prevent cross-contamination. Food handlers must wash their hands before putting on a new pair of gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat was observed to be stored adjacent to raw vegetables in the walk-in cooler, creating a potential risk of cross-contamination.Store raw meat separately from and below vegetables and other ready-to-eat foods to prevent potential cross-contamination.2) Food items stored in the refrigeration units and walk-in cooler were not adequately covered or otherwise protected from potential contamination.Ensure all food items stored in refrigeration units and the walk-in cooler are properly covered or stored in suitable food-grade containers with lids to protect them from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An ice machine that was not in use was observed to be stored in the kitchen. Upon opening the ice machine, an unpleasant odour was noted.2) A large pizza oven that was no longer in use was also observed in the kitchen. The interior of the oven was visibly unsanitary, and cooking utensils were being stored inside the unused oven.Remove the unused ice machine and pizza oven from the kitchen if they are no longer required for food operations. If they are to remain in the facility, thoroughly clean and sanitize them and maintain them in a clean and sanitary condition. Discontinue storing cooking utensils inside the unused pizza oven and store all utensils in a clean, designated area protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was unable to achieve the required final rinse temperature of 71°C.The operator was advised to discontinue use of the mechanical dishwasher and switch to manual dishwashing using the three-compartment sink until the dishwasher is functioning properly.
    • 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 weatherstripping around the back door was observed to be in disrepair, potentially allowing entry of pests into the facility.Repair or replace the damaged weatherstripping around the back door to ensure the door is properly sealed and to prevent the entry of pests into the facility.
    • 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) Evidence of rodent activity, including mouse droppings, was observed in the dry storage area located at the back of the kitchen. No live or dead mice were observed during the inspection.Clean and disinfect the affected dry storage area and safely remove all mouse droppings. Inspect the facility for potential rodent entry points and seal any gaps or openings. Ensure food and food-related items are stored in pest-proof containers and protected from contamination. Implement appropriate pest control measures and contact a licensed pest control provider if evidence of rodent activity continues.2) Evidence of fly activity was observed in the facility, including both live and dead flies. A fly strip containing a significant accumulation of dead flies was observed hanging directly above a food preparation area, creating a potential risk of food contamination.Remove and replace the fly strip and ensure that fly strips or other insect-control devices are not installed directly above food preparation, food storage, or food-contact areas. Clean and sanitize any potentially contaminated surfaces. Implement effective pest-control measures to eliminate fly activity and identify and correct potential sources or entry points to prevent recurrence.3) Pest control records were not available.Ensure pest control records are maintained for the 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?
      • Dirty, previously used single-use disposable cardboards were observed lining shelving above the pizza oven and above the two-compartment sink.Single-use cardboard is not smooth, durable, or easily cleanable and can absorb grease and moisture, creating harborage conditions for bacteria and pests.Remove and discard all cardboard used as shelf lining. Clean and sanitize affected shelving surfaces. Replace with smooth, non-absorbent, and easily cleanable materials that are approved for use in food facilities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The utensils storage areas below the food preparation counter were observed to be insanitary.2) A lot of food debris was observed in the food storage unit of the prep cooler.3) Meat slicer was observed to be very insanitary.4) Floor below the shelves throughout the facility were observed to be dirty and insanitary.Ensure all the indicated areas are maintained in a clean and sanitary manner.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice observed: a container of with frozen meat was sitting on a kitchen shelf.The operator was advised to thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. under COLD RUNNING water.The operator kept the meat inside the cooler.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was kept above ready to eat items in the walk-in cooler.The operator kept the raw chicken on the lower shelf.Ensure there is a separate area in the walk-in cooler to store raw meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in coolers, freezers, and dry storage areas were not covered.Ensure food is covered during storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be on the floor during the inspection.The operator stored all the food items off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing practices observed: a container of frozen dumpling sitting at room temperature. The operator kept the container of frozen dumplings in the walk-in cooler on PHI's request.Do not thaw food at room temperature. Thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. under COLD RUNNING water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
  6. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution is created and stored in pails with wiping cloths to sanitize surfaces and equipment. Chlorine test strip was used to measure the concentration of the solution at 25 ppm.Solution was discarded during the inspection, and a new one was created and verified to be at 100 ppm with a test strip.Please ensure that chlorine sanitizing solution at adequate concentrations are available for use in the kitchen and facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors beneath the fryer and cooking area are noted to be dirty with grease and food buildup. 2. Fryers themselves are also noted to be dirty. Operator indicated that it can be cleaned by the end of the week.Please ensure that they facility and equipment are maintained in a clean and sanitary manner.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A Bowl of Raw Shrimp was being stored above uncovered Vegetables inside the Upright Cooler near the Grill at the time of Inspection.Ensure that Meat/Seafood is being stored below Vegetables at all times in order to prevent potential cross contamination of said Vegetables. This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly on the countertop near the Ice Machine at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
  9. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw Meat was being stored above Vegetables inside the upright Cooler near the Grill at the time of Inspection.Ensure that Meat is being stored below Vegetables in order to prevent potential cross contamination and food borne illness.This was Corrected during the Inspection.
  10. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Buckets of Flour were being stored uncovered at the time of Inspection.Ensure that all Food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A Bowl of Raw Fish was observed outside the Cooler at the time of Inspection. The Fish was measured to be at 5 degrees Celsius at the time of Inspection.2) The Cooler near the entrance to the Kitchen was measured to be at 11 degrees Celsius at the time of Inspection.1 -Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.2 - Ensure that the Cooler is repaired/replaced or that only Low Risk Foods are being stored in the Cooler in order to prevent potential food borne illness. These were both Corrected during the Inspection.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine Sanitizer was measured to have a concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection and remeasured to have a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food being stored in the Buffet Hot Holder was measured to be at 55 degrees Celsius at the time of Inspection.Ensure that the Buffet Hot Holder dial is kept on a higher setting in order to maintain high risk foods at or above 60 degrees Celsius at all times.This was Corrected during the Inspection by turning the temperature dial to max.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  12. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry Rice was being stored in an uncovered container at the time of Inspection.Ensure that all Food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed at room temperature in the Kitchen at the time of Inspection.Ensure that Meat is being thawed in a Cooler, or fully submerged under continuously running cool water in order to prevent potential Food borne illness.This was Corrected during the Inspection by placing the Meat into the Walk-In Cooler. The Meat was measured to be at -8 degrees Celsius at the time of Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of 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 Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.A cleaning service has been booked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly on the counter near the Ice Machine in the Kitchen at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Lid used to cover Container of Rice in the back area was dirty at the time of Inspection.2)Various areas around the Dishwasher, and in the Kitchen were dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. This was Corrected during the Inspection.
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