Fresh Hot & Healthy
110 - 5003 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General
19 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **ongoing violation**The hand sink in the store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 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 store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 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 store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 20. Do food handlers at the facility have adequate food safety training?
- Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice).Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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?
- The hand sink in the store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 20. Do food handlers at the facility have adequate food safety training?
- Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice).Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 23. Is the facility maintained in a clean and sanitary condition?
- One washroom is marked out of order as the sink tap is not working. Please have the sink repaired and stocked with soap and paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer to verify internal temperature of foods. Please provide an accurate thermometer for use.
- 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 store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 20. Do food handlers at the facility have adequate food safety training?
- Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice).Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 23. Is the facility maintained in a clean and sanitary condition?
- One washroom is marked out of order as the sink tap is not working. Please have the sink repaired and stocked with soap and paper towel.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer had been prepared for use on food contact surfaces. Some was prepared during inspection.A bucket of sanitizing solution must be readily available for use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer to verify internal temperature of foods. Please provide an accurate thermometer for use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the rice cooker/warmer was being held at 49 C. Rice had been cooked in the morning and was discarded due to temperature abuse. Improper hot holding can lead to foodborne illness. Ensure rice is stored at or above 60 C
- 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 store front is not working and had no water going to it. Have the hand sink repaired immediately as it is required for staff to maintain proper hand hygiene. Staff must use the sink in the back kitchen for the interim.
- 20. Do food handlers at the facility have adequate food safety training?
- Dec. 11: no valid certificate for staff could be produced at this inspection. Staff present were not monitoring hazardous foods for proper temperatures (eg. cooked rice).Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice cooker was plugged in and on the warm setting but was not able to maintain 60 C. Replace or repair the rice cooker to ensure rice is held at or above 60 C after cooking.
- 23. Is the facility maintained in a clean and sanitary condition?
- One washroom is marked out of order as the sink tap is not working. Please have the sink repaired and stocked with soap and paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 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?
- A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 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?
- Demand Inspection
2 infractions
- 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?
- A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 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?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cloth with food debris was left sitting on the counter in front of the container of sanitizer. Unclean cloths can contaminate food contact surfaces. Operator advised to store cloths in solution between uses to prevent the growth of bacteria.
- 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?
- A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Aug. 12: no sanitizer prepared for use in the back kitchen or front serving area. Food handling was occurring and counters should be sanitized. Juicer was in use at time of inspection. Vitamix machine had food debris in the base and was not cleaned after use. 1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring.Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
- 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?
- Rice was being hot held below 60 C and this has been observed at 3 consecutive inspections. Temperatures were not being taken to ensure food is being held at appropriate temperatures. Operator is required to have documentation posted at the rice cookers for staff to record the holding temperature every hour and to document any actions taken if food is not at or above 60 C.
- 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?
- Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. Ensure all foods being portioned are dated to facility proper use and rotation of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice was being held at 44 C in the rice cooker. No quinoa was cooked at this time. Rice was discarded due to temperature abuse. This is an ongoing issue that can lead to foodborne illness. Ensure rice and quinoa are hot held at or above 60 C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Aug. 12: The washroom closests to the serving area had signage indicating it was closed. The fixtures were working and there was soap and paper towel but customers could not access. The accessible washroom did not have paper towel in the dispenser and there was no paper towel in the dispenser at the sink in the store front serving area. No paper towel rolls were available in the facility to restock these dispensers. The hand sink in the washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. Improper hand washing can lead to cross contamination and foodborne illness. Provide soap and paper towel in dispensers at all hand sinks.
- 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?
- Aug 12: No ants observed. No pest records being kept and none were available for review. Update: no pest records observed. No ants observed.Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. Ensure pest control measures are in place and pest records are being completed monthly.
- 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?
- A valid permit was not posted. One has not been observed at inspections as far back as Jan. 2024.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not demonstrate proper safe food handling by not verifying temperatures of hazardous foods being held and by not ensuring proper hand washing could be performed. Have staff take a safe food handling course from an approved course within two weeks and provide verification of certification.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring.Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
- 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?
- Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. Ensure all foods being portioned are dated to facility proper use and rotation of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Update: bottom of prep cooler at 7.9 C and no lids were covering top items to keep them cold. Staff indicated items are discarded after two hours. No time was being monitored to ensure items were discarded after two hours. The temperature of the fresh vegetable prep cooler was at or above 6.3 C. No lids were on the products to retain the cold. Staff covered and were advised to monitor the temperature. If the unit cannot maintain 4 C or colder food is to be stored in a different unit until repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice was again found being held below 60 C and staff discarded. Ensure equipment used for hot holding is able to maintain hazardous foods above 60 C.
- 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 washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. Provide soap and paper towel in dispensers at all hand sinks.
- 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?
- Update: no pest records observed. No ants observed.Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. Ensure pest control measures are in place and pest records are being completed monthly.
- 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?
- A valid permit was not posted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Some containers of mushrooms were weeks past their best before date and had deteriorated. Mushrooms were discarded.Please ensure food is used close to it's best before date and checked before use. Any outdated or rotting food is to be discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer was prepared for use on food contact surfaces. Staff then prepared a solution using a chemical not labelled for use on food contact surfaces. A quat solution was then mixed up for use. 2. Base of Vitamix blender and inside juicer had food particles and are not being cleaned properly. Ensure a container of sanitizer is prepared for use and cloths are stored in solution, whenever there is food handling occurring.Ensure equipment is being thoroughly cleaned and sanitized in areas that cannot be dismantled and washed in the sinks.
- 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?
- Foods are not being dated and labelled to indicate when food was portioned or prepared and when it should be discarded or used first in rotation. Ensure all foods being portioned are dated to facility proper use and rotation of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the fresh vegetable prep cooler was at or above 6.3 C. No lids were on the products to retain the cold. Staff covered and were advised to monitor the temperature. If the unit cannot maintain 4 C or colder food is to be stored in a different unit until repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice and quinoa were being held in a rice cooker and instant pot with no heat on. Rice was at 27.3 C. Both items were discarded. All hazardous foods after cooking must either be kept at or above 60 C or at or below 4 C in a working cooler. Hazardous foods cannot be stored at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the washroom closest to the serving area had no soap or paper towel and the hand sink in the back kitchen had no soap or paper towel in the dispenser. Soap was provided at the kitchen sink. Provide soap and paper towel in dispensers at all hand sinks.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was only warm during inspection. It was indicated that the facility runs out of hot water mid-day and then replenishes later in the day. If hot water runs out, the facility is to close until hot water is restored as it is necessary for proper hand washing, cleaning and dishwashing to prevent cross contamination from dirty hands or utensils to food. Hot water must be available at all fixtures under pressure during operations. If the tank is not large enough to provide hot water throughout the daily operation, then a larger tank is required. Have the tank assessed, adjusted, replaced or repaired so it is capable of providing hot water throughout the day.
- 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?
- Ants were visible on the counter in the kitchen area and no pest records were being kept to indicate pest control measures are in place. Ensure pest control measures are in place and pest records are being completed monthly.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. One container of rice was being hot held between 50 - 52 C and had been in the container for over 3 hours. Rice was discarded. 2. Tofu was being stored in water that was at 7 C in a prep cooler. Water had been added that wasn't below 4 C. Ice was added to cool water. Prep cooler temperature was below 4 C. Hot held hazardous foods must be held at or above 60 C and cold held hazardous foods at or below 4 C to prevent the growth of pathogenic microorganisms.
- 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?
- **Repeat violation**A valid permit was not posted. Have a valid permit posted where customers can easily view it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice in hot holding well measured 22.3C. Staff discarded rice voluntarily during the inspection.Ensure probe thermometer is available to verify cook temperature of cooked/reheated food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for verifying sanitizer concentration (quat and chlorine) observed expired: Feb 20224 and Nov 2023. Replace test strips.
- 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?
- Permit posted was invalid. Date on permit was Aug. 31, 2023. Have a valid permit posted where customers can easily view it. -- Violation observed January 11, 2024 and again during this inspection : September 17, 2024.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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?
- Permit posted was invalid. Date on permit was Aug. 31, 2023. Have a valid permit posted where customers can easily view it.
- 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?
- Risk Management Inspection
5 infractions
- 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?
- Permit posted was invalid. Date on permit was Aug. 31, 2023. Have a valid permit posted where customers can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light provided in the walk-in cooler was dim and did not illuminate the cooler properly. Adequate lighting is essential to ensure proper cleaning and ensuring food is maintained in an edible manner. Have the bulb replaced with a higher watt bulb that fully illuminates all the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan. 3: No leaks observed from the tank, but tank is not operating to provide hot water to the facility. Hot water is essential for proper hand washing and dishwashing. Have the hot water heater repaired or replaced. Observed hot water tank leaking, please ensure tank if fixed within a week.
- 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 bathroom closest to the serving area entrance was locked due to an order permeating from the drain. No leaks observed from toilet or sinks. Have the odor assessed for cause and take necessary steps to remove the odor and ensure drain is clear.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several cutting boards were observed in disrepair with deep cuts over the majority of the surface. Repair or replace damaged cutting boards as deep cuts cannot be properly cleaned and can harbor bacteria.
- 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?
- Monitoring Inspection
11 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some containers of prepared foods were not covered in the walk-in cooler. Foods left uncovered are at risk of contamination. Ensure all food is covered in storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rice in the warmer was being hot held at 56 C. Staff discarded the rice as it had been prepared over 3 hours prior and temperature was not monitored to ensure safety. Ensure hazardous foods are stored at 60 C or hotter when being hot held.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer could be located in the prep cooler next to the entryway to the kitchen. Thermometers are necessary to monitor the temperature that hazardous foods are being stored at. Provide an accurate thermometer in this prep cooler.
- 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 was provided in the dispenser at the kitchen hand sink. Sink was also draining slowly. Ensure paper towel is provided at all hand sinks. Have the drain assessed to ensure proper draining and to prevent the basin from filling before hands washing can be completed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water heater is not working and there is no hot water provided to the facility. Hot water is necessary for proper hand and dish washing. Have the hot water heater repaired or replaced. Closure order issued due to inadequate hot water in 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?
- Permit posted was invalid. Date on permit was Aug. 31, 2023. Have a valid permit posted where customers can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light provided in the walk-in cooler was dim and did not illuminate the cooler properly. Adequate lighting is essential to ensure proper cleaning and ensuring food is maintained in an edible manner. Have the bulb replaced with a higher watt bulb that fully illuminates all the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan. 3: No leaks observed from the tank, but tank is not operating to provide hot water to the facility. Hot water is essential for proper hand washing and dishwashing. Have the hot water heater repaired or replaced. Observed hot water tank leaking, please ensure tank if fixed within a week.
- 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 bathroom closest to the serving area entrance was locked due to an order permeating from the drain. No leaks observed from toilet or sinks. Have the odor assessed for cause and take necessary steps to remove the odor and ensure drain is clear.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several cutting boards were observed in disrepair with deep cuts over the majority of the surface. Repair or replace damaged cutting boards as deep cuts cannot be properly cleaned and can harbor bacteria.
- 23. Is the facility maintained in a clean and sanitary condition?
- Still outstanding: The water bath wells were caked with lime build-up and require cleaning and descaling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed rice and quinoa in rice cooking units measured at 32 and 39 degrees C respectively. Operator mentioned these products where cooked the day before taken out of the walk-in-cooler and being reheated in rice cooker. The operator moved rice and quinoa into small batches onto the hot holding unit to get potentially high risk food to above 60 degrees C- CDI
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light provided in the walk-in cooler was dim and did not illuminate the cooler properly. Adequate lighting is essential to ensure proper cleaning and ensuring food is maintained in an edible manner. Have the bulb replaced with a higher watt bulb that fully illuminates all the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed hot water tank leaking, please ensure tank if fixed within a week.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some corrections made: counters and vitamix cleaned. Washroom cleaned and supplied. Still outstanding: The water bath wells were caked with lime build-up and require cleaning and descaling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?