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Fatima

76 - 55 Castleridge Boulevard NE Calgary AB T3J 3J8 · Food - General

11 inspections

  1. Risk Management Inspection

    4 infractions

    • 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 violation still exists***ONGOING VIOLATION*The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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?
      • **The violation still exists***ONGOING VIOLATION*Wall corner and surface in the prayer room was damaged. Several grooves and holes were observed in the wall.- Repair and repaint the wall surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist***ONGOING VIOLATION*1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and follow the cleaning schedule, blank template was sent via email.
  2. Risk Management Inspection

    5 infractions

    • 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 violation still exists***ONGOING VIOLATION*The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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?
      • **The violation still exists***ONGOING VIOLATION*1. Gap was observed between the mop sink and the adjacent wall surface.- Seal the gap to prevent moisture intrusion and ensure the area remains cleanable and sanitary.2. Wall corner and surface in the prayer room was damaged. Several grooves and holes were observed in the wall.- Repair and repaint the wall surface.3. Wall surface behind the handwashing sink, in the linen storage area, and in the walk-in cooler was not smooth and damaged.- Refinish the above-mentioned areas to ensure wall is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist***ONGOING VIOLATION*1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Old food debris and grime was noted in corners/hard-to-reach areas.- Deep clean corners/hard-to-reach areas throughout the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and follow the cleaning schedule, blank template was sent via email.
  3. Risk Management Inspection

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed underneath the back door.- Close/seal the gap to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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?
      • *ONGOING VIOLATION*1. Gap was observed between the mop sink and the adjacent wall surface.- Seal the gap to prevent moisture intrusion and ensure the area remains cleanable and sanitary.2. Wall corner and surface in the prayer room was damaged. Several grooves and holes were observed in the wall.- Repair and repaint the wall surface.3. Wall surface behind the handwashing sink, in the linen storage area, and in the walk-in cooler was not smooth and damaged.- Refinish the above-mentioned areas to ensure wall is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists***ONGOING VIOLATION*1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and follow the cleaning schedule, blank template was sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Old food debris and grime was noted in corners/hard-to-reach areas.- Deep clean corners/hard-to-reach areas throughout the facility
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and equipment in the prayer room were not stored in a clean and sanitary manner.- Reorganize the area and store food and food related items in the designated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*1. Ceiling tiles in the prayer room were not in place/missing. Ceiling tile in the walk-in cooler was damaged, and duct tape was observed on the ceiling.- Please install missing tiles and replace the damaged ceiling tile in the walk-in cooler.2. An unused electrical cord was observed hanging loosely from the ceiling near the prep line cooler. A damaged extension cord on the floor was being used to power the prep line cooler.- Secure/ remove the hanging cord from the ceiling.- Discontinue use of damaged extension cord.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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?
      • *ONGOING VIOLATION*1. Gap was observed between the mop sink and the adjacent wall surface.- Seal the gap to prevent moisture intrusion and ensure the area remains cleanable and sanitary.2. Wall corner and surface in the prayer room was damaged. Several grooves and holes were observed in the wall.- Repair and repaint the wall surface.3. Wall surface behind the handwashing sink, in the linen storage area, and in the walk-in cooler was not smooth and damaged.- Refinish the above-mentioned areas to ensure wall is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *ONGOING VIOLATION*1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Old food debris and grime was noted in corners/hard-to-reach areas.- Deep clean corners/hard-to-reach areas throughout the facility
  5. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *REPEATED VIOLATION*1. Wet and dirty cleaning cloths were observed stored on food prep tables in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. A ready to use surface sanitizer in the back kitchen was tested at 0 ppm at the time of inspection.- Ensure that sanitizer solution is prepared for use at all times for each food handling area and check sanitizer concentration regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box full of spoiled tomatoes stored in the walk-in was observed on site. Items voluntarily discarded by the operator.- Ensure all produce is regularly checked for signs of spoilage or decay.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *REPEATED VIOLATION*1. Scoops for bulk items were covered in product and stored inside the bulk containers.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Food buckets, trays, and containers were stored on the floor in the kitchen and dry storage area. - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground.3. Food items and equipment in the prayer room were not stored in a clean and sanitary manner.- Reorganize the area and store food and food related items in the designated area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food (pocket lighter, plier, gloves, keys) were stored on the food preparation table.- Remove non-food related items from food preparation and storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers stored in the walk-in cooler and prep coolers were not covered. - Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A half full bowl (400-600g) of cooked chicken was placed in the dishwashing sink. Internal temperature measured at 50.6C (discarded).2. Two trays of dough balls were stored on food prep table without temperature control. Temperature measured at 20C and 18.2C respectively (discarded).3. Two large metal pots containing cooked chicken (52.2C) and chickpeas (48.0C) and a small pot of saag (33.3C) were stored on floor for cooling near the dough mixer. All three food items were adulterated and discarded.4. Food items (sliced onions, lemons, chili, paneer) were placed uncovered in the top inserts of the refrigerator unit near the service window. Food temperature measured at 9.8C (discarded).ENSURE THAT FOOD ITEMS ARE STORED AT AN APPROPRIATE TEMPERATURE RANGE: <4C or >60C.
    • 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?
      • *REPEATED VIOLATION*Visible gaps noted at both back exit doors located in the prayer room and storage room respectively.- Replace weather stripping and eliminate the gaps as the doors must have tight seal to floor plate to prevent pest entry.
    • 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?
      • Mouse droppings were noted on the shelves near the dough mixer, and on the floor in the back storage room.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*1. Ceiling tiles in the prayer room were not in place/missing. Ceiling tile in the walk-in cooler was damaged, and duct tape was observed on the ceiling.- Please install missing tiles and replace the damaged ceiling tile in the walk-in cooler.2. An unused electrical cord was observed hanging loosely from the ceiling near the prep line cooler. A damaged extension cord on the floor was being used to power the prep line cooler.- Secure/ remove the hanging cord from the ceiling.- Discontinue use of damaged extension cord.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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. Gap was observed between the mop sink and the adjacent wall surface.- Seal the gap to prevent moisture intrusion and ensure the area remains cleanable and sanitary.2. Wall corner and surface in the prayer room was damaged. Several grooves and holes were observed in the wall.- Repair and repaint the wall surface.3. Wall surface behind the handwashing sink, in the linen storage area, and in the walk-in cooler was not smooth and damaged.- Refinish the above-mentioned areas to ensure wall is smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATED VIOLATION*1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATED VIOLATION*Dough mixer in the back kitchen and food processor placed on the upper shelf of prayer room were not properly cleaned, and food debris was noted on the machine.- Please ensure the food equipment is cleaned more thoroughly and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on the ventilation canopy filters in the back kitchen.- Please clean canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1. Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: underneath and behind the cooking line, underneath the dishwashing sinks, behind the line coolers, inside the standing cooler and standing freezer, on the doors of coolers and freezers, on and behind the dishwasher, in the bulk bin storage area, on walls behind the prep cooler, and in corners/hard-to-reach areas throughout the kitchen. - Please thoroughly clean all the aforementioned areas.2. There was no sanitation plan for the facility.- Develop and implement a written sanitation plan.
  6. Risk Management Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet and dirty cleaning cloths were observed stored on food prep tables and prep line cooler in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. No bleach (chlorine) surface sanitizer solution was initially prepared for use in the kitchen. Operator 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Evidence of food preparation in the mop sink, peeled onions and other food debris observed in the mop sink.- Discontinue use of the mop sink for any food-related activities immediately.2. A bin of spoiled potatoes with spouting growth was observed on site. Items voluntarily discarded by the operator.- Ensure all produce is regularly checked for signs of spoilage or decay.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were covered in product and stored inside the bulk containers.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Food buckets, trays, and containers were stored on the floor in the kitchen and dry storage area. - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 kg of raw fish directly from the freezer was observed being thawed at room temperature. Operator was instructed to move raw fish to the cooler.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was in disrepair. Gap was observed between the wall and sink.- Please ensure hand sink is properly secured.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Women's washroom hand sink was not operational during inspection.- Please repair.
    • 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?
      • ***ONGOING VIOLATION***There was a gap under the back exit door on the buffet side. - Please replace door sweep and ensure there is no evidence of daylight detected from under the door.***May 13, 2025***Visible gaps noted at both back exit doors located in the prayer room and storage room respectively.- Replace weather stripping and eliminate the gaps as the doors must have tight seal to floor plate to prevent pest entry.
    • 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?
      • Mouse droppings were noted in and around the prayer room and in the hot water tank cabin near the walk-in cooler.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***ONGOING VIOLATION***There was mold growth on the silicone at the dishwashing area/backsplash. The silicone was observed to be lifting.- Replace the moldy silicone.***Feb 19th, 2025***The silicone caulking around the 2 X 2-compartment sink was replaced with a material that is absorbent and not easy to clean. - Replace the caulking and ensure it is made of material that is smooth and easy to clean.***May 13, 2025***Caulking around the dishwashing sink, food prep sink, and handwashing station was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth and easy to clean.
    • 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?
      • Food Handling Permit (FHP) was not displayed at the facility.- Please ensure a valid FHP is displayed in a conspicuous place at 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?
      • ***ONGOING VIOLATION***Several floor tiles between the prep cooler and grill are severely cracked.- Repair or replace these tiles.
    • 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. Ceiling tiles in the prayer room were not in place/missing. Ceiling tile in the walk-in cooler was damaged, and duct tape was observed on the ceiling.- Please install missing tiles and replace the damaged ceiling tile in the walk-in cooler.2. An unused electrical cord was observed hanging loosely from the ceiling near the prep line cooler. A damaged extension cord on the floor was being used to power the prep line cooler.- Secure/ remove the hanging cord from the ceiling.- Discontinue use of damaged extension cord.
    • 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. Unfinished wooden base was noted underneath the dough mixer. Paint was chipping off from the shelves exposing raw wood.- Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.2. Aluminum foil was used to line wooden shelves above the food prep area near the food serving window.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
    • 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. Gap was noted in between the wall tiles behind the dough mixer. Hole was also observed in the wall next to hot water tank.- Please repair/seal the gaps.2. The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - Please repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Several wicker baskets are worn, splintering, and have a buildup of food debris.- Operator is to replace damaged baskets and properly clean baskets.- All reusable dishes must be smooth, non-porous, and easily cleanable. Replace the damaged baskets.3. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer in the back kitchen and food processor placed on the upper shelf of prayer room were not properly cleaned, and food debris was noted on the machine.- Please ensure the food equipment is cleaned more thoroughly and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant accumulation of grime and food debris was observed in areas including but not limited to underneath and behind the cooking line, underneath the dishwashing sinks, behind the line coolers, on walls, and in corners/hard-to-reach areas throughout kitchen. - Please thoroughly clean these areas. 2. There was a lot of clutter in the hallway leading to the back dry storage room. Many miscellaneous items were stored on the floor in the storage room. - Please remove/declutter/re-organize. Work on removing unnecessary items offsite.
  7. Demand Inspection

    19 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet and dirty cleaning cloths were observed stored on food prep tables and prep line cooler in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. No bleach (chlorine) surface sanitizer solution was initially prepared for use in the kitchen. Operator 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Evidence of food preparation in the mop sink, peeled onions and other food debris observed in the mop sink.- Discontinue use of the mop sink for any food-related activities immediately.2. A bin of spoiled potatoes with spouting growth was observed on site. Items voluntarily discarded by the operator.- Ensure all produce is regularly checked for signs of spoilage or decay.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Approximately 16L of yogurt was prepared without following proper procedure, stored in the walk-in cooler. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.- The yogurt was discarded during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were covered in product and stored inside the bulk containers.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.2. Food buckets, trays, and containers were stored on the floor in the kitchen and dry storage area. - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Operator was also using lemon scented bleach to prepare the surface sanitizer solution.- Operator acquired unscented bleach during inspection to prepare surface sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A refrigerated unit next the serving window had no top cover. Paneer and whipping cream in top inserts measured 8C and 16C respectively. Whipping cream was discarded.- Please ensure food is properly covered to maintain cold holding temperatures at or below 4C.2. Cooked curry and rice were stored uncovered in the cooking area. Probe temperature measured at 23.6C and 26.9C respectively. Curry and rice were discarded.- Ensure high risk foods are kept at a temperature of less than 4°C or greater than 60°C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Women's washroom hand sink was not operational during inspection.- Please repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The kitchen hand sink was in disrepair. Gap was observed between the wall and sink.- Please ensure hand sink is properly secured.2. Access to hand sink in the kitchen was obstructed. A tray of dough balls was stored over the kitchen hand sink. - Operator relocated the food tray during inspection.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP 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?
      • Mouse droppings were noted in and around the prayer room and in the hot water tank cabin near the walk-in cooler.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
    • 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?
      • ***ONGOING VIOLATION***There was a gap under the back exit door on the buffet side. - Please replace door sweep and ensure there is no evidence of daylight detected from under the door.***May 13, 2025***Visible gaps noted at both back exit doors located in the prayer room and storage room respectively.- Replace weather stripping and eliminate the gaps as the doors must have tight seal to floor plate to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***ONGOING VIOLATION***There was mold growth on the silicone at the dishwashing area/backsplash. The silicone was observed to be lifting.- Replace the moldy silicone.***Feb 19th, 2025***The silicone caulking around the 2 X 2-compartment sink was replaced with a material that is absorbent and not easy to clean. - Replace the caulking and ensure it is made of material that is smooth and easy to clean.***May 13, 2025***Caulking around the dishwashing sink, food prep sink, and handwashing station was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth and easy to clean.
    • 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?
      • Food Handling Permit (FHP) was not displayed at the facility.- Please ensure a valid FHP is displayed in a conspicuous place at 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?
      • 1. Gap was noted in between the wall tiles behind the dough mixer. Hole was also observed in the wall next to hot water tank.- Please repair/seal the gaps.2. The kitchen hand sink had an indirect connection to the floor drain. Food debris was observed on the floor drain. - 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. Unfinished wooden base was noted underneath the dough mixer. Paint was chipping off from the shelves exposing raw wood.- Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.2. Aluminum foil was used to line wooden shelves above the food prep area near the food serving window.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***ONGOING VIOLATION***Several floor tiles between the prep cooler and grill are severely cracked.- Repair or replace these tiles.
    • 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. Ceiling tiles in the prayer room were not in place/missing. Ceiling tile in the walk-in cooler was damaged, and duct tape was observed on the ceiling.- Please install missing tiles and replace the damaged ceiling tile in the walk-in cooler.2. An unused electrical cord was observed hanging loosely from the ceiling near the prep line cooler. A damaged extension cord on the floor was being used to power the prep line cooler.- Secure/ remove the hanging cord from the ceiling.- Discontinue use of damaged extension cord.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer in the back kitchen and food processor placed on the upper shelf of prayer room were not properly cleaned, and food debris was noted on the machine.- Please ensure the food equipment is cleaned more thoroughly and sanitized after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top lids of prep line cooler were observed left open and appeared to be partially attached to the unit, coming off easily when handled. - Please repair.2. Several wicker baskets are worn, splintering, and have a buildup of food debris.- Operator is to replace damaged baskets and properly clean baskets.- All reusable dishes must be smooth, non-porous, and easily cleanable. Replace the damaged baskets.3. Door handles on the standup cooler and line cooler were broken or partially attached to the units.- Please repair/install door handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant accumulation of grime and food debris was observed in areas including but not limited to underneath and behind the cooking line, underneath the dishwashing sinks, behind the line coolers, on walls, and in corners/hard-to-reach areas throughout kitchen. - Please thoroughly clean these areas. 2. There was a lot of clutter in the hallway leading to the back dry storage room. Many miscellaneous items were stored on the floor in the storage room. - Please remove/declutter/re-organize. Work on removing unnecessary items offsite.
  8. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *REPEATED VIOLATION* There was a gap under the back exit door on the buffet side. Please replace door sweep and ensure there is no evidence of daylight detected from under the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *REPEATED VIOLATION*There was mould growth on the silicone at the dishwashing area/backsplash. The silicone was observed to be lifting.Replace the mouldy silicone.***Feb 19th 25***The silicone caulking around the 2 X 2-compartment sink was replaced with a material that is absorbent and not easy to clean. Replace the caulking and ensure it is made of material that is smooth and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *REPEAT VIOLATION*Several floor tiles between the prep cooler and grill are severely cracked.Repair or replace these tiles.
  9. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *REPEATED VIOLATION* There was a gap under the back exit door on the buffet side. Please replace door sweep and ensure there is no evidence of daylight detected from under the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *REPEATED VIOLATION*There was mould growth on the silicone at the dishwashing area/backsplash. The silicone was observed to be lifting.Replace the mouldy silicone.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *REPEAT VIOLATION*Several floor tiles between the prep cooler and grill are severely cracked.Repair or replace these tiles.
  10. Risk Management Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *REPEATED VIOLATION* There was a gap under the back exit door on the buffet side. Please replace door sweep and ensure there is no evidence of daylight detected from under the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *REPEATED VIOLATION*There was mould growth on the silicone at the dishwashing area/backsplash. Please clean to remove mould or replace silicone caulk.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles between the prep cooler and grill are severely cracked and have and accumulation of food debris.Repair or replace these tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cover is broken and duck tape is being used to secure it.Repair or replace the cooler cover. Remove the duct for proper cleaning and disinfection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1. There was an accumulation of dust and grease on the ceiling grates and tiles above the prep line. 2. There was a heavy accumulation of grime and food debris in the corner under the 2 comp sink, in the corners of the side prep area, and in hard to reach areas throughout the kitchen. Thoroughly clean these areas.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *REPEATED VIOLATION*The bleach surface sanitizer measured 0ppm.Staff preapred a new solution of bleach sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of onions were observed on the floor in front of the back exit door in the buffet area. Ensure food items are kept at least 6 inches off of the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of whipping cream in the prep cooler had temperature of 24C. The carton also had an expiration date of February 22nd.The carton was discarded. Ensure that high risk food are always maintained at 4C or less. Remove any expired food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was not reaching adequate sanitizing temperatures.Repair dishwasher. Restrict to single use customer utensils and containers until repaired.
    • 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?
      • *REPEATED VIOLATION* There was a gap under the back exit door on the buffet side. Please replace door sweep and ensure there is no evidence of daylight detected from under the 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?
      • The back exit door on the buffet side was propped open.Ensure the door remains closed to prevent entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *REPEATED VIOLATION*There was mould growth on the silicone at the dishwashing area/backsplash. Please clean to remove mould or replace silicone caulk.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles between the prep cooler and grill are severely cracked and have and accumulation of food debris.Repair or replace these tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cover is broken and duck tape is being used to secure it.Repair or replace the cooler cover. Remove the duct for proper cleaning and disinfection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1. There was an accumulation of dust and grease on the ceiling grates and tiles above the prep line. 2. There was a heavy accumulation of grime and food debris in the corner under the 2 comp sink, in the corners of the side prep area, and in hard to reach areas throughout the kitchen. Thoroughly clean these areas.