Skip to content
Loading map…

Faisal Kabab Hut

155 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

20 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at hand washing sink.- Refill the paper towel dispenser.
    • 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. Ventilation canopy filters appeared dirty.- Clean the canopy filters.2. Shelves above standing dough mixture were caving.- Replace or repairs wooden shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area around standing dough mixture appeared wet- Ensure to clean and dry the area.
  2. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A water leak was observed from the ceiling above the dishwashing area. The restaurant voluntarily closed the premises and contacted maintenance for repairs. - The restaurant will remain closed, and a reinspection will be conducted prior to reopening to the public.
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exit and screen door in the prep area were left open at the time of the inspection. - Ensure that the screen door is properly closed if the exit door is to be left open.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Squeeze bottle was placed directly in a container of cut onions in the prep cooler insert. Operator removed bottle from food.- Ensure food is stored in a sanitary manner to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was stacked on top of inserts in the front prep line cooler and out of the cold zone. Ambient temperature measured between 8C-12C. - Store foods directly in the cooler at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water leak was observed underneath the handwashing station in the kitchen.- Please repair.
    • 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. Observed an open area with exposed ceiling directly above the dishwashing sink and cleaned utensils. - Operator was advised to ensure that the ceiling above the dishwashing sink is properly sealed or covered to prevent any potential contamination.2. The ceiling tiles above the food preparation area in back kitchen have an accumulation of dust.- Thoroughly clean the ceiling tiles.3. Water damage was noted on multiple ceiling tiles in the back kitchen.- Please replace and repair the leak.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach (chlorine) surface sanitizer solution initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Two opened metal cans were stored in the walk-in cooler. Operator voluntarily transferred food items to a food-grade container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Uncovered/open food containers were observed stored in the walk-in cooler. Operator covered food items during inspection.- Cover and protect foods against contamination while in storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration.- Operator instructed to acquire test strips to check concentration of sanitizers.
    • 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. Observed an open area with exposed pipes, wires, and equipment located directly above the food preparation/mixer area. This poses a risk of contamination to food and utensils from dust, debris, and other foreign materials.- Operator was advised to ensure that the ceiling above the food mixer area is properly sealed or covered to prevent any potential contamination.2. Light fixtures at the kitchen entrance and above the prep line cooler were not equipped with protective covers or shatterproof bulbs.- Operator is to ensure that all light fixtures in food prep areas are shatterproof or have covers over them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use/disposable food containers and dishware for takeout were stored with open side facing upwards in the back kitchen and front service area increasing the risk of potential contamination.- Operator was advised to store all single-use food containers and cups inverted and properly covered to protect from contamination.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured to have an ambient temperature of 9°C. Food items in the walk-in cooler was measured at around that temperature. The temperature valve was adjusted during the inspection. Please monitor the walk-in cooler and ensure that it is able to maintain a temperature of 4°C or below.Food items in the prep cooler inserts in the back kitchen were measured at 6-10°C. The staff kept the prep cooler top lid open during the inspection. The staff mentioned that the food was prepared in the morning. Please ensure to keep the lid closed if not being used. Please continue to monitor all food items in the cooler inserts and keep all food at or below 4°C.
    • 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?
      • Visible gaps were noted on the top and sides of the screen door. Seal all gaps to prevent the entry of pests. Ensure that the screen door is tight-fitting.**OUTSTANDING (2024-07-19). The back exit door was kept open during the inspection. A screen door was utilized. However, gaps were noted on the screen door on the bottom and on the sides. The manager was provided with further instructions on how to fix the door. Please ensure to seal all the gaps on the screen door. Otherwise, keep the backdoor closed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage bags were being stored in the back exterior on the ground. This would attract pest in the area. Please refrain from storing garbage this way and discard them immediately into a compost bin. The garbage bags were removed and transferred to a compost bin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser for the rear prep area hand sink is located directly above the skewer holder. Water from wet hands is a potential source of contamination for the skewers. Relocate either the paper towel dispenser or the skewers from this area.**OUTSTANDING (2024-07-19). The inspector informed the operator to either move the paper towel dispenser or the skewer storage rack.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food trays in the walk-in cooler were not covered.- Ensure that all food is covered with lid or plastic wrap to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the rear prep area was not easily accessible as the path was obstructed with the food trolley. - Ensure that the hand sink is easily accessible 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?
      • 1. The exit door in the prep area was open at the time of the inspection. - Ensure that the screen door is properly closed if the exit door is to be left open.2. Visible gaps were noted on the top and sides of the screen door.- Seal all gaps to prevent the entry of pests. Ensure that the screen door is tight-fitting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser for the rear prep area hand sink is located directly above the skewer holder. - Water from wet hands is a potential source of contamination for the skewers. Relocate either the paper towel dispenser or the skewers from this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters had a significant accumulation of grime and grease.- Thoroughly clean the ventilation hood filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitary conditions were noted throughout the facility, which includes but is not limited to; hard to reach areas such as below the cook line, near the dishwashing area, behind dough machine, and prep cooler.- Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly.
  10. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  11. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  12. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  13. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
  14. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of mango lassi left on floor at room temp near the back door. Staff advised it was recently brought in from delivery but product was not cool to touch. Ensure cold perishable foods are delivered at 4C or lower, and store foods 6 inches off the floor and in a sanitary manner. Staff placed into cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Box of mango lassi left on floor at room temp near the back door. Staff advised it was recently brought in from delivery but product was not cool to touch. Ensure cold perishable foods are delivered at 4C or lower, and store foods 6 inches off the floor and in a sanitary manner. Staff placed into cooler.2) Large pot of rice with meat was left out at room temp. Temp measured 42C. Staff immediately portioned to be stored in cooler. This has been a repeating violation in the past. Obtain a hot holding unit for storage of hot perishable foods.
    • 15. Is the facility free of a pest infestation?
      • A dead cockroach was seen underneath the dishwashing area. Please ensure the following:- the kitchen is clean/sanitized thoroughly.- consult a professional pest control company to remediate the issue. **Oct 18, 2023: dead cockroaches observed in traps in kitchen. Facility has contracted professional pest control company for treatment. Latest pest control report from Oct 17th stated mild infestation. Continue to work with professional pest control and maintain thorough cleaning to eliminate cockroaches.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Large pot of rice with meat was left out at room temp. Temp measured 42C. Staff immediately portioned to be stored in cooler. This has been a repeating violation in the past. Obtain a hot holding unit for storage of hot perishable foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling portion above dishwashing area was removed during cooler repair and was not replaced. Please repair and ensure finished surfaces are smooth, nonporous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation was noted throughout the various areas of the facility, which includes but is not limited to; hard to reach areas such as below the cook line, below the dishwashing area, prep cooler.The walls and floor particularly beside the handwashing sink, and around the dishwashing area – were dirty. -Area behind the prep cooler by the bar area is moist and needs cleaning. Please ensure the sanitation of the facility is maintained at all times.**Oct 18, 2023: kitchen had been cleaned Sunday night however there was still an accumulation of grease drippings and food debris on the undersides of prep counters throughout the kitchen.
  15. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • A dead cockroach was seen underneath the dishwashing area. Please ensure the following:- the kitchen is clean/sanitized thoroughly.- consult a professional pest control company to remediate the issue. **Oct 18, 2023: dead cockroaches observed in traps in kitchen. Facility has contracted professional pest control company for treatment. Latest pest control report from Oct 17th stated mild infestation. Continue to work with professional pest control and maintain thorough cleaning to eliminate cockroaches.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the kitchen floor tiles are cracked and is not easily cleanable. Please replace/repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation was noted throughout the various areas of the facility, which includes but is not limited to; hard to reach areas such as below the cook line, below the dishwashing area, prep cooler.The walls and floor particularly beside the handwashing sink, and around the dishwashing area – were dirty. -Area behind the prep cooler by the bar area is moist and needs cleaning. Please ensure the sanitation of the facility is maintained at all times.**Oct 18, 2023: kitchen had been cleaned Sunday night however there was still an accumulation of grease drippings and food debris on the undersides of prep counters throughout the kitchen.
  16. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor in the walk-in-cooler. Please ensure foods are stored off the floor.
    • 15. Is the facility free of a pest infestation?
      • A dead cockroach was seen underneath the dishwashing area. Please ensure the following:- the kitchen is clean/sanitized thoroughly.- consult a professional pest control company to remediate the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the kitchen floor tiles are cracked and is not easily cleanable. Please replace/repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitation was noted throughout the various areas of the facility, which includes but is not limited to; hard to reach areas such as below the cook line, below the dishwashing area, prep cooler.The walls and floor particularly beside the handwashing sink, and around the dishwashing area – were dirty. -Area behind the prep cooler by the bar area is moist and needs cleaning. Please ensure the sanitation of the facility is maintained at all times.
  17. Risk Management Inspection

    0 infractions

  18. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. Opened can of tomato puree was stored inside the walk-in cooler.Opened food can was promptly discarded.Once a can is opened remove food from the can and store in a food grade container.2. No skewers were observed onsite.Previous violation:1) An open can of tomato paste was left inside the walk-in cooler. Please transfer open, unused canned foods into clean food grade containers.2) Clean, long skewers were stored in an upright black PVC pipe. The pipe was secured against the wall and difficult to clean. The bottom was contaminated with water and other unknown contamination as it was difficult to inspect. Remove the pipe and store skewers in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Rice was kept on the counter in the kitchen area measured at 30°C.Rice was promptly discarded.Obtain a hot holding unit or rice cooker to maintain a temperature of 60°C or above at all times.2. Gravy, rice and butter chicken were left on the counter to cool.3. Foods including saag chicken, chicken tikka, tandoori fish, lamb, gray and chicken curry stored in the pep cooler measured 7°C.Ensure food are served in small portions or placed in ice-bath to cool rapidly.Cooked potentially hazardous foods and intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided for quats. Please obtain.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back exit door was installed with a screen.Please install a tight-fitting door sweep.REPEATING VIOLATION:The kitchen back door was open without a screen in place. Keep the door closed or install a tight fitting screen.**Sept 15, 2022: screened gate installed however there was a large gap under the door. Please install a tight fitting door sweep.****July 25, 2023: kitchen door was open again. Gap under the screen door.
    • 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?
      • Recurring violation:Cockroaches were noted in the mouse traps.Contact your pest control technician to eliminate pests from the facility.Previous violation:Cockroaches were noted in the kitchen under the hand sink. Please thoroughly clean the entire kitchen and work with a professional pest control company to remove all pests from the facility.
    • 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?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor was observed close to the walk-in cooler in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wooden trays for cast iron platters were covered with old food debris and not washed after each use. 2) The canopy filters were heavily contaminated with grease and dust and the hood was greasy. Please clean.3) Baking sheets were stored on the floor next to the large mixer. Store all food equipment at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation.1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Kitchen floor and hard-to-reach area were accumulated with food debris.3. Walk-in cooler fan covers were accumulated with dirt and grime.REPEATING VIOLATON:There was an accumulation of food debris under shelving units and in hard-to-reach areas in the walk-in cooler. Please pull shelves away from walls for cleaning.**July 25, 2023: there was a heavy accumulation of old food debris and grease under the kitchen cook line, sides and undersides of counters and equipment, and in hard-to-reach areas throughout the kitchen and front service area. Please thoroughly clean.
  19. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Contaminated cleaning cloths were kept on the counter and no sanitizing bucket available.Fresh sanitizing was promptly prepared at 100 ppm and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.2. Sanitizer spray bottles were unsatisfactory measured at 0 ppm and above 200 ppm
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not change their gloves when they were soiled and wash their hands before commencing work.Food handlers are to thoroughly wash their hands before commencing work or wash their hands each time where hands may become soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Foods including saag chicken, chicken tikka, tandoori fish, lamb, gray and chicken curry stored in the pep cooler were uncovered.2. Foods stored in the walk-in cooler were uncovered.Foods were promptly covered and stored in the walk-in cooler.Ensure foods are not filled up to the top of the inserts.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. Opened can of tomato puree was stored inside the walk-in cooler.Opened food can was promptly discarded.Once a can is opened remove food from the can and store in a food grade container.2. No skewers were observed onsite.Previous violation:1) An open can of tomato paste was left inside the walk-in cooler. Please transfer open, unused canned foods into clean food grade containers.2) Clean, long skewers were stored in an upright black PVC pipe. The pipe was secured against the wall and difficult to clean. The bottom was contaminated with water and other unknown contamination as it was difficult to inspect. Remove the pipe and store skewers in a clean and sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers were uncovered with lids.Bulk food containers were promptly covered with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Rice was kept on the counter in the kitchen area measured at 30°C.Rice was promptly discarded.Obtain a hot holding unit or rice cooker to maintain a temperature of 60°C or above at all times.2. Gravy, rice and butter chicken were left on the counter to cool.3. Foods including saag chicken, chicken tikka, tandoori fish, lamb, gray and chicken curry stored in the pep cooler measured 7°C.Ensure food are served in small portions or placed in ice-bath to cool rapidly.Cooked potentially hazardous foods and intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided for quats. Please obtain.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back exit door was installed with a screen.Please install a tight-fitting door sweep.REPEATING VIOLATION:The kitchen back door was open without a screen in place. Keep the door closed or install a tight fitting screen.**Sept 15, 2022: screened gate installed however there was a large gap under the door. Please install a tight fitting door sweep.****July 25, 2023: kitchen door was open again. Gap under the screen door.
    • 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?
      • Recurring violation:Cockroaches were noted in the mouse traps.Contact your pest control technician to eliminate pests from the facility.Previous violation:Cockroaches were noted in the kitchen under the hand sink. Please thoroughly clean the entire kitchen and work with a professional pest control company to remove all pests from the facility.
    • 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?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked floor was observed close to the walk-in cooler in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wooden trays for cast iron platters were covered with old food debris and not washed after each use. 2) The canopy filters were heavily contaminated with grease and dust and the hood was greasy. Please clean.3) Baking sheets were stored on the floor next to the large mixer. Store all food equipment at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation.1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Kitchen floor and hard-to-reach area were accumulated with food debris.3. Walk-in cooler fan covers were accumulated with dirt and grime.REPEATING VIOLATON:There was an accumulation of food debris under shelving units and in hard-to-reach areas in the walk-in cooler. Please pull shelves away from walls for cleaning.**July 25, 2023: there was a heavy accumulation of old food debris and grease under the kitchen cook line, sides and undersides of counters and equipment, and in hard-to-reach areas throughout the kitchen and front service area. Please thoroughly clean.
  20. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An open can of tomato paste was left inside the walk-in cooler. Please transfer open, unused canned foods into clean food grade containers.2) Clean, long skewers were stored in an upright black PVC pipe. The pipe was secured against the wall and difficult to clean. The bottom was contaminated with water and other unknown contamination as it was difficult to inspect. Remove the pipe and store skewers in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:Internal temperature of many foods in the walk-in cooler ranged between 7C and 8C. Please adjust/repair so that foods are maintained at 4C or lower inside the walk-in cooler.**Sept 15, 2022: foods on left side of walk-in cooler measured 6C; foods on right side ranged 8-12C. Immediately have the cooler serviced so that foods on both sides are maintained at 4C or lower at all times.****July 25, 2023: perishable foods measured 9C. Yogurt under the condenser fan measured as high as 15C (destroyed).**
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing staff was not sanitizing food equipment/utensils in the manual dishwashing method. Please ensure that staff comply with the approved 2 comp sink dishwashing method which includes: wash and rinse with clean water in the first comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided for quats. Please obtain.
    • 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?
      • REPEATING VIOLATION:The kitchen back door was open without a screen in place. Keep the door closed or install a tight fitting screen.**Sept 15, 2022: screened gate installed however there was a large gap under the door. Please install a tight fitting door sweep.****July 25, 2023: kitchen door was open again. Gap under the screen door.
    • 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?
      • Cockroaches were noted in the kitchen under the hand sink. Please thoroughly clean the entire kitchen and work with a professional pest control company to remove all pests from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wooden trays for cast iron platters were covered with old food debris and not washed after each use. 2) The canopy filters were heavily contaminated with grease and dust and the hood was greasy. Please clean.3) Baking sheets were stored on the floor next to the large mixer. Store all food equipment at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATING VIOLATON:There was an accumulation of food debris under shelving units and in hard-to-reach areas in the walk-in cooler. Please pull shelves away from walls for cleaning.**July 25, 2023: there was a heavy accumulation of old food debris and grease under the kitchen cook line, sides and undersides of counters and equipment, and in hard-to-reach areas throughout the kitchen and front service area. Please thoroughly clean.