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Fancy Taste of China / Flamingo Palace Express

1160 137 Avenue SE Calgary AB T2J 6T6 · Food - General

13 inspections

  1. Demand Inspection

    3 infractions

    • 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?
      • No temperature record log for front self-serve standing coolers.- Record and track temperatures routinely for the coolers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Self-serve standing cooler in dining area does not have sneeze guards.- Advised staff to acquire lids for each insert to protect each food item from contamination.2. Self-serve standing cooler in dining area needs individual utensils to prevent cross-contamination between raw meats, seafood, ready-to-eat, and produce food products.- Acquire separate utensils for grabbing food products to prevent possible cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers to monitor food products at self-serve standing cooler.- Acquire a probe thermometer for measuring internal temperature of food products and dial thermometers for measuring the cooler temperature on each shelf level.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Vicky, Manager, is registered for a food safe training course and will then teach the kitchen staff.-provide the certificate once the course is completed. Thank you.
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Vicky, Manager, is registered for a food safe training course and will then teach the kitchen staff.-provide the certificate once the course is completed. Thank you.
    • 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 drain at the dishwasher appears to be clogged as water was overflowing during the "drain cycle." Too much detergent was being pumped in during the wash cycle so that might contribute to the overflow problem.-contact the technician and adjust the detergent cycle and have them assess the drain for a clog (and/or higher a plumber).
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3) The dumpling making equipment was still filled with flour yet hadn't been used for months.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.-REMOVE the equipment OR wrap the equipment and post a sign "DO NOT USE"; this must be removed in 1 month.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher could not be filled with water so therefor, there was no chlorine sanitizer during the sanitizing cycle. 2) The mechanical dishwasher was leaking constantly, and there was a bucket collecting the wastewater. The chlorine in the rinse cycle measured 0ppm.-repair/replace the dishwasher and it must not leak. The chlorine must measure 100ppm; perhaps the chlorine solution is old.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was lining shelves where take out containers were stored. The cardboard was still very dirty.-remove the cardboard. Clean the shelves. Clean the shelves on a weekly basis (or as needed).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of debris and grease behind and under main cooking equipment and under the deep fryers.- Clean these areas and ensure regular cleaning is done. Move equipment to thoroughly clean.2) Walls around the garbage cans and 2-compartment sink were dirty with grease, spills, sauce, etc.-clean the walls.3) The cutting block was dirty and still had old blood stains.-clean and sanitize the meat block.4) The floor and walls around the dry food storage area and containers were dirty.-move bins, tables, shelves, etc to thoroughly clean.5) The walk-in cooler floor and walls were dirty.-move the shelves to thoroughly clean.6) Handles of the stand-up cooler were dirty.-clean and sanitize the handles of any equipment. ***use hot water and detergent (or degreaser) to lift grease/grime.
  5. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer solution was available.Cloths and stainless-steel scrubbers were stored on the cooking equipment.-wiping cloths must be stored in sanitizer solution.2) The meat slicer was dirty with meat/debris.-remove the cover on the meat slicer after each use. Clean and sanitize after use.3) The dumpling making equipment was still filled with flour yet hadn't been used for months.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.4) The vegetable cutting machine was dirty with food debris.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.5) The dough mixer blade was dirty with accumulation of old dough. This equipment hasn't been used in months.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods in the walk-in cooler, stand-up cooler, walk-in freezer were uncovered.-all food must be protected from contamination, so use lids, covers, etc.2) Raw meats were stored on the top shelves in the coolers/walk-in cooler. -store raw foods of animal origin on the bottom shelves.3) Frozen shrimp were thawing in a strainer in the handwash sink.-do not use the handwash sink to thaw foods. The handwash sink must be free and accessible at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Old containers of vinegar and canned goods were re-used for food storage.-do not reuse single-use items such as cans or vinegar containers. -obtain proper, reusable, food containers. 2) Scoops, cups, etc were stored in dry good bags, bins, containers, etc.-remove all scoops, cups, utensils, etc from dry foods.3) Small containers of food ingredients on the cooking line were dirty with crusty and build up food/ingredients; for example, salt, msg, black bean, garlic, etc.-all food must be stored in a clean and sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store deep fried food product in walk-in cooler.- Refrain from reusing cardboard boxes and acquire food safe bins that are smooth, non-absorbent, and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Ground beef was thawing at room temperature on the floor. The surface measured 14Celsius, and the internal temperature was 2Celsius. -all food must be thawed in the cooler or under cold running water2) Cooked breaded meats were stored at room temperature in bins on the cooking line and measured 8Celsius.-store all perishable foods at 4Celsius and not at room temperature.3) A container of liquid eggs was stored at room temperature and measured 12 Celsius. -store eggs at 7Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer available.- Acquire a probe thermometer for checking internal temperature for cooked foods.]2) Many coolers and freezers do not have thermometers.- Acquire thermometers for all cooler and freezer units to accurately track temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher could not be filled with water so therefor, there was no chlorine sanitizer during the sanitizing cycle.-repair/replace the dishwasher. It must be filled by using the switch on the equipment and then it must pump in detergent and chlorine during appropriate cycles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2015.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station in the processing area was blocked with boxes and debris.-all handwash stations must be easily accessible. -Remove old/unwanted equipment and debris.
    • 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) Side exit door has noticeable gaps around the edges.- Repair or replace the door seals to ensure door is vermin proofed.2) No pest control reports readily available onsite to review.- Ensure pest control reports are accessible onsite either digital or physical copies are acceptable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handling practices show that additional training in food safe education is required.-register and complete food safe training for all food handlers.
    • 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) Ther were 4 ceiling tiles were absorbent, acoustic ceiling tiles.-replace ceiling tiles with washable, durable, non-absorbent ceiling tiles2) Lights in the kitchen did not have a cover or shatterproof.-install a light cover on overhead light fixtures, or obtain shatterproof light bulbs. 3) The faucet at the sink near the cooking line did not turn off and had to be shut off from the main plumbing valve on the wall.-replace the faucet. All plumbing must be in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was lining shelves where take out containers were stored. The cardboard was still very dirty.-remove the cardboard. Clean the shelves. Clean the shelves on a weekly basis (or as needed).
    • 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) There were no line/prep coolers on the cooking line resulting in perishable foods stored at room temperature.-obtain prep/line coolers as perishable foods can't be stored at room temperature. This includes, but is not limited to: bins of cooked breaded beef/pork/chicken, chopped garlic, liquid eggs, prepared vegetables, etc
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas were dirty with debris, grease, grime, food, etc: all cooking equipment, under cooking equipment, walk-in cooler floors, walls, shelves, stand-up coolers, the cart on the cooking line, containers of old batter on the cooking line, and walls near the cooking line and sinks.-clean all areas of the kitchen/processing/storage areas.2) The walk-in cooler and freezer, and processing rooms were dirty and disorganized.-clean and organize the cooler, freezer, and processing rooms. Remove any item that is not used on a daily/weekly basis. 3) There is no cleaning schedule/list and/or the staff do not follow a cleaning list/schedule.-create and provide a cleaning schedule for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease behind and under main cooking equipment and under the deep fryers.- Please clean these areas and ensure regular cleaning is done.
  6. Risk Management Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer solution was available.Cloths and stainless-steel scrubbers were stored on the cooking equipment.-wiping cloths must be stored in sanitizer solution.2) The meat slicer was dirty with meat/debris.-remove the cover on the meat slicer after each use. Clean and sanitize after use.3) The dumpling making equipment was still filled with flour yet hadn't been used for months.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.4) The vegetable cutting machine was dirty with food debris.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.5) The dough mixer blade was dirty with accumulation of old dough. This equipment hasn't been used in months.-clean and sanitize ALL food equipment. Food equipment must be disassembled to be cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods in the walk-in cooler, stand-up cooler, walk-in freezer were uncovered.-all food must be protected from contamination, so use lids, covers, etc.2) Raw meats were stored on the top shelves in the coolers/walk-in cooler. -store raw foods of animal origin on the bottom shelves.3) Frozen shrimp were thawing in a strainer in the handwash sink.-do not use the handwash sink to thaw foods. The handwash sink must be free and accessible at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store deep fried food product in walk-in cooler.- Refrain from reusing cardboard boxes and acquire food safe bins that are smooth, non-absorbent, and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Old containers of vinegar and canned goods were re-used for food storage.-do not reuse single-use items such as cans or vinegar containers. -obtain proper, reusable, food containers. 2) Scoops, cups, etc were stored in dry good bags, bins, containers, etc.-remove all scoops, cups, utensils, etc from dry foods.3) Small containers of food ingredients on the cooking line were dirty with crusty and build up food/ingredients; for example, salt, msg, black bean, garlic, etc.-all food must be stored in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer available.- Acquire a probe thermometer for checking internal temperature for cooked foods.]2) Many coolers and freezers do not have thermometers.- Acquire thermometers for all cooler and freezer units to accurately track temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Ground beef was thawing at room temperature on the floor. The surface measured 14Celsius, and the internal temperature was 2Celsius. -all food must be thawed in the cooler or under cold running water2) Cooked breaded meats were stored at room temperature in bins on the cooking line and measured 8Celsius.-store all perishable foods at 4Celsius and not at room temperature.3) A container of liquid eggs was stored at room temperature and measured 12 Celsius. -store eggs at 7Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher could not be filled with water so therefor, there was no chlorine sanitizer during the sanitizing cycle.-repair/replace the dishwasher. It must be filled by using the switch on the equipment and then it must pump in detergent and chlorine during appropriate cycles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2015.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station in the processing area was blocked with boxes and debris.-all handwash stations must be easily accessible. -Remove old/unwanted equipment and debris.
    • 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) Side exit door has noticeable gaps around the edges.- Repair or replace the door seals to ensure door is vermin proofed.2) No pest control reports readily available onsite to review.- Ensure pest control reports are accessible onsite either digital or physical copies are acceptable.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handling practices show that additional training in food safe education is required.-register and complete food safe training for all food handlers.
    • 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) There were no line/prep coolers on the cooking line resulting in perishable foods stored at room temperature.-obtain prep/line coolers as perishable foods can't be stored at room temperature. This includes, but is not limited to: bins of cooked breaded beef/pork/chicken, chopped garlic, liquid eggs, prepared vegetables, etc
    • 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) Ther were 4 ceiling tiles were absorbent, acoustic ceiling tiles.-replace ceiling tiles with washable, durable, non-absorbent ceiling tiles2) Lights in the kitchen did not have a cover or shatterproof.-install a light cover on overhead light fixtures, or obtain shatterproof light bulbs. 3) The faucet at the sink near the cooking line did not turn off and had to be shut off from the main plumbing valve on the wall.-replace the faucet. All plumbing must be in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was lining shelves where take out containers were stored. The cardboard was still very dirty.-remove the cardboard. Clean the shelves. Clean the shelves on a weekly basis (or as needed).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease behind and under main cooking equipment and under the deep fryers.- Please clean these areas and ensure regular cleaning is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas were dirty with debris, grease, grime, food, etc: all cooking equipment, under cooking equipment, walk-in cooler floors, walls, shelves, stand-up coolers, the cart on the cooking line, containers of old batter on the cooking line, and walls near the cooking line and sinks.-clean all areas of the kitchen/processing/storage areas.2) The walk-in cooler and freezer, and processing rooms were dirty and disorganized.-clean and organize the cooler, freezer, and processing rooms. Remove any item that is not used on a daily/weekly basis. 3) There is no cleaning schedule/list and/or the staff do not follow a cleaning list/schedule.-create and provide a cleaning schedule for review.
  7. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Updated February 18, 2025:- Outstanding violation. Many food containers still need to be covered to protect it from being contaminated.Various containers of foods in walk-in cooler were not covered.(Pictures taken).Ensure all food is covered while in storage to protect it from being contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used to store deep fried food product in walk-in cooler.- Refrain from reusing cardboard boxes and acquire food safe bins that are smooth, non-absorbent, and easy to clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer available.- Acquire a probe thermometer for checking internal temperature for cooked foods.]2) Many coolers and freezers do not have thermometers.- Acquire thermometers for all cooler and freezer units to accurately track temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2015.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser for hand wash sink in room with dough mixing machine.- Acquire a dispenser to prevent potential contamination to entire roll of paper towel resting along the sink basin.
    • 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) Side exit door has noticeable gaps around the edges.- Repair or replace the door seals to ensure door is vermin proofed.2) No pest control reports readily available onsite to review.- Ensure pest control reports are accessible onsite either digital or physical copies are acceptable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease behind and under main cooking equipment and under the deep fryers.- Please clean these areas and ensure regular cleaning is done.
  8. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Many sticky fly traps hung up throughout the kitchen above areas of food prep, utensil and/or equipment storage.- Remove sticky fly traps to prevent potential contamination below from flies falling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Updated February 18, 2025:- Outstanding violation. Many food containers still need to be covered to protect it from being contaminated.Various containers of foods in walk-in cooler were not covered.(Pictures taken).Ensure all food is covered while in storage to protect it from being contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowl without handle used in bulk ingredient bin scoops.- Acquire a food safe scoop with a handle to protect ingredients from contact with hands.2) Broken plastic containers used to store foods in coolers.- Replace broken plastic containers.3) Cardboard boxes used to store deep fried food product in walk-in cooler.- Refrain from reusing cardboard boxes and acquire food safe bins that are smooth, non-absorbent, and easy to clean.4) White garbage bags used to hold food products.- Refrain from using garbage bags and acquire food safe bags or container to hold food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer available.- Acquire a probe thermometer for checking internal temperature for cooked foods.]2) Many coolers and freezers do not have thermometers.- Acquire thermometers for all cooler and freezer units to accurately track temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2015.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Many bowls were stored around the hand wash sink and no soap was available at the hand wash station.- Ensure all staff know to use the hand wash sink for hand washing only and use the 2-compartment sink for food prep.- Ensure hand wash sink is supplied with soap and paper towels at all times.2) No paper towel dispenser for hand wash sink in room with dough mixing machine.- Acquire a dispenser to prevent potential contamination to entire roll of paper towel resting along the sink basin.
    • 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) Side exit door has noticeable gaps around the edges.- Repair or replace the door seals to ensure door is vermin proofed.2) No pest control reports readily available onsite to review.- Ensure pest control reports are accessible onsite either digital or physical copies are acceptable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet is leaking.- Repair the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease behind and under main cooking equipment and under the deep fryers.- Please clean these areas and ensure regular cleaning is done.
  9. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers of foods in walk-in cooler were not covered.(Pictures taken).Ensure all food is covered while in storage to protect it from being contaminated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty spoons left on a dirty plate on a table in the room used to store "Flamingo Palace Restaurant & Lounge" boxes.(Pictures taken). Do not leave dirty utensils and dishes at end of business day. All dishes and utensils must be clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dough machine covered in flour from previous business day.Containers for dry ingredients in same room were covered with caked on food debris.(Pictures taken).Do not leave dirty equipment overnight.Clean containers used to store dry ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Room used to store boxes labeled with "Flamingo Palace Restaurant & Lounge", numerous trays, a table and many empty boxes is extremely cluttered an unorganized.Difficult to inspect room due to clutter.All areas must be clean, well maintained and organized.De-clutter and organize this area.
  10. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers of foods in walk-in cooler were not covered.(Pictures taken).Ensure all food is covered while in storage to protect it from being contaminated.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Business is supplying food to other approved food establishments and providing invalid invoices. Invoices for food received at food establishments must include the name of the business and the address of the facility. With the current name (Flamingo Palace Express) on the invoices and an inaccurate address and phone number, traceability of products is difficult.Update the invoices to reflect the correct business name and address.Submit a new permit application to AHS so the food handling permit can be updated to include Flamingo Palace Express in the trade name.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty spoons left on a dirty plate on a table in the room used to store "Flamingo Palace Restaurant & Lounge" boxes.(Pictures taken). Do not leave dirty utensils and dishes at end of business day. All dishes and utensils must be clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Room used to store boxes labeled with "Flamingo Palace Restaurant & Lounge", numerous trays, a table and many empty boxes is extremely cluttered an unorganized.Difficult to inspect room due to clutter.All areas must be clean, well maintained and organized.De-clutter and organize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dough machine covered in flour from previous business day.Containers for dry ingredients in same room were covered with caked on food debris.(Pictures taken).Do not leave dirty equipment overnight.Clean containers used to store dry ingredients.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION - Spray bottle for sanitizing solution was broken and did not dispense. No easily accessible sanitizing solution on site. Sanitizing solutions must be readily available and used on surfaces throughout the day.Prepare a sanitizing solution by poring 1/2 tsp of bleach in 1L of water in a container/bucket. Cleaning cloths should be immersed in this solution when not being used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not working properly.Unit would not "fill" with water, owner had to manually add water.No chlorine was detected in the rinse water indicating dishes are not being sanitized.Have dishwasher serviced by a technician.No re-usable customer dishes can be used until the dishwasher has been repaired.All dishes/utensils used in kitchen must be manually washed and sanitized in the two compartment 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?
      • Some acoustic ceiling tiles are present in kitchen near the exhaust canopy. These contain holes and are not considered easily cleanable. Light covers/guards missing off some kitchen lights. Re-install light covers or obtain new lights that are shatter-proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Exhaust canopy had a thick build-up of dust and debris all over.2. Trolley holding small containers of sugar and sauces had spills all over surfaces on all three levels.3. Floor below fryers contained grease and food debris.4. Scoops and spoons in sugar and sauces were dirty and crusted.5. Floor in walk-in cooler was dirty.All surfaces and areas must be clean and well maintained. Clean noted items and areas .