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Ginger Cafe

10201 101 Street Lac La Biche AB T0A 2C0 · Food - General

14 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of wiping cloths were observed throughout the facility, including a soiled cloth left on a food preparation surface. Cloths were not managed in a controlled manner. Ensure wiping cloths are stored in multiple properly prepared sanitizing buckets and not overcrowded in a single bucket, as overloading can reduce sanitizer effectiveness. Cloths must not be left on food contact surfaces to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Multiple ingredient containers were observed with scoops stored inside in a manner where the handles were in direct contact with the ingredients. Scoop handles must be stored above the food or in a way that prevents contact to avoid contamination. Additionally, a plastic container was being used as a scoop, which is not an approved, utensil. Ensure only proper scoops are used and stored in a sanitary manner.2. A container labeled “refrigerate after opening” was observed stored in the storage room at room temperature. Ensure all food items are stored according to manufacturer instructions and kept under proper temperature control to prevent spoilage and contamination.
    • 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?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution was observed to be made with soap and bleach. All sanitizer solutions are required to be made with water and adequate chemical concentration. The sanitizer agent will breakdown the soap and become ineffective against bacteria on the food contact surfaces. The operator remade the sanitizer solution.
    • 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?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler fan in the walk in fridge was observed to have build up of a mold-like substance. All areas of a food facility are required to be maintained in a clean and sanitary manner to prevent microbial growth. Ensure that the cooler fan is cleaned and sanitized.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for cleaning cloths measured >>200 ppm (bleached out the test strip).Ensure bleach solutions are maintained at 100-200 ppm. Verify concentration with a test strip.Solution was diluted to 200 ppm during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bucket of sanitizer for cleaning cloths was inside the hand sink in the servery area.Keep the sink free and clear at all times to facilitate handwashing.Bucket was moved during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two buckets of sanitizer measured >>200 ppm chlorine (bleached out the strip).Ensure bleach sanitizer solutions are maintained at 100-200 ppm.Verify concentration with a test strip each time a solution is prepared.Solutions were diluted to 200 ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • I scoop inside a bin of rice did not have a handle.Ensure all scoops have handles.If left inside the food bin, the handle must not contact food product.Scoop was removed from the rice during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on food contact surfaces.Cleaning cloths must be stored in a solution of 100-200 ppm when cloths are not in active use.Cloths were placed in a bucket of sanitizer during inspection.Note: do not overfill buckets with cloths. There should be 1-2 cloths per bucket.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area is used for purposes other than handwashing and paper towel was not available. Ensure there is clear access to this sink for handwashing. Do not store items in the sink.Ensure the paper towel is in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The tap for the two compartment sink in the back kitchen used for handwashing is leaking, so the water is being turned off. Staff must turn the water on under the sink before they are able to wash hands.Ensure the tap is repaired or replaced so that water access to the tap can be maintained at all times. It is not acceptable to turn water on/off each time hands must be washed.Clean water was drained during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
    • 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 paper on the counter in the servery area is flaking off.Ensure the counter is finished so it is smooth, impervious to moisture, and easy to clean.
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on food contact surfaces.Cleaning cloths must be stored in a solution of 100-200 ppm when cloths are not in active use.
    • 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?
      • Temperature logs were posted but the month was not indicated on the log.Ensure temperature logs are completed daily and that the month is written on the log.A log was present for the dishwasher; however, a chlorine concentration was reported when the dishwasher is a high temperature dishwasher. Record the gauge temperature at least once per day.A pest control report was posted with items checked off but no date.Use the exact date the pest inspection was conducted. A pest control inspection must be conducted at least once per month and results documented. Records must be available for inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic cup with no handle was observed in a bulk rice bin for use as a scoop.Single use paper bowls were observed in other bulk bins as scoops.Scoops must be durable, washable, and have a handle. If stored in food product, handle must not contact food product.Unacceptable items were removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Condiments at the wok station were not covered. It was not busy at the time of inspection.Ensure condiments are kept covered when not in active use (ie during busy periods).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The tap for the two compartment sink in the back kitchen used for handwashing is leaking, so the water is being turned off. Staff must turn the water on under the sink before they are able to wash hands.Ensure the tap is repaired or replaced so that water access to the tap can be maintained at all times. It is not acceptable to turn water on/off each time hands must be washed.One compartment of the two compartment sink in the back kitchen must be available for handwashing at all times.At the time of inspection, one compartment was full of dirty dishes and the second compartment held clean water.Clean water was drained during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a plastic ziploc bag placed over the hand soap pump in the back kitchen area.Ensure the soap is easily accessible for use at all times.Ziploc bag was moved during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not available. A bucket of sanitizer was in the sink.Ensure there is clear access to this sink for handwashing. Do not store items in the sink.Ensure the paper towel is in a dispenser.
    • 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?
      • There was a gap under the back door.Repair or replace the weatherstripping so the back door has a tight seal to help prevent entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water for the sink immediately beside the dishwasher.The tap for the sink immediately beside the dishwasher was dripping.Repair or replace the tap so it does not drip or leak. Ensure there is a continual supply of hot water to the 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?
      • The walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
    • 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 paper on the counter in the servery area is flaking off.Ensure the counter is finished so it is smooth, impervious to moisture, and easy to clean.
  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were in water. Solution measured 0 ppm chlorine.Facility did not have any bleach available.Ensure an adequate supply of bleach is available at all times.Cleaning cloths must be stored in a solution of 100-200 ppm when cloths are not in active use.
    • 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?
      • Temperature logs were posted but had last been completed on March 19.Ensure temperature logs are completed daily.A log was present for the dishwasher; however, a chlorine concentration was reported when the dishwasher is a high temperature dishwasher. Record the gauge temperature at least once per day.A pest control report was posted with the date "March 2025". Use the exact date the pest inspection was conducted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not in a dispenser. There were jugs of water near the sink.Ensure there is clear access to this sink for handwashing. Do not store items such as water or ice near the sink where they may become contaminated during handwashing activities.Ensure the paper towel is in a dispenser.Garbage can and water jugs were moved during inspection to create easier access.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several ceiling tiles are significantly water damaged. No water was dripping at the time of inspection.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
    • 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 paper on the counter in the servery area is flaking off.Ensure the counter is finished so it is smooth, impervious to moisture, and easy to clean.
  8. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was sitting on top of a bucket of water.Used cleaning cloths must be submerged in a sanitizer solution (eg 100-200 ppm bleach) to prevent bacterial growth.Bleach was added to create a 200 ppm chlorine solution and the cloth was placed in the solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked and raw meat items were found at room temperature.High risk food items cannot be stored at room temperature. It is recommended that items required for easy access for cooking be stored in the line cooler or in shallow containers on ice for short time periods.Items were either moved inside the line cooler or placed on ice during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not in a dispenser. There were jugs of water near the sink.Ensure there is clear access to this sink for handwashing. Do not store items such as water or ice near the sink where they may become contaminated during handwashing activities.Ensure the paper towel is in a dispenser.Garbage can and water jugs were moved during inspection to create easier access.
    • 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 last pest control record which was incomplete was dated August 2024.Ensure a pest control inspection is conducted at least once per month and results are documented.Pest control self checklist sent via email.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Note: There is current an extreme cold warning in effect so moisture is frozen and no dripping was occurring.Several ceiling tiles are significantly water damaged.There must be a plan in place to prevent water from infiltrating the kitchen. Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent repair.Replace water damaged ceiling tiles once the repairs have been completed.
    • 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two compartment sink in the kitchen that is also used for handwashing had a tap that could not be shut off, resulting in a constant flow.The spray nozzle near the dishwasher was dripping.Repair the taps so they do not drip or leak.
  9. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach was not available on site.Staff were using vinegar and water to sanitize.Vinegar is not a sanitizer.Obtain chlorine bleach. Solutions must be maintained at 100-200 ppm bleach for effective and food safe sanitation.2. A wet cleaning cloth was sitting on top of a bucket of water.Used cleaning cloths must be submerged in a sanitizer solution (eg 100-200 ppm bleach) to prevent bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of coconut/bread crumbs, bread crumbs, and flour were found uncovered at room temperature. Items had been used to dip shrimp.Store unused breading in the cooler and ensure it is covered to help prevent contamination.Breading items were covered and placed into the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not in a dispenser. There were jugs of water near the sink.Ensure there is clear access to this sink for handwashing. Do not store items such as water or ice near the sink where they may become contaminated during handwashing activities.Ensure the paper towel is in a dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water to the two compartment sink in the kitchen where one compartment is used as the handwashing sink was shut off due to the tap continuously running. Staff have to turn the hot water on under the sink and then turn the tap on to wash hands.Hot water must be continually and easily available at the hand sink at all times during food handling and service. Repair the tap and ensure hot water is readily available.
    • 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 last pest control record which was incomplete was dated August 2024.Ensure a pest control inspection is conducted at least once per month and results are documented.Pest control self checklist sent via email.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There were several areas with water dripping from the ceiling. Ceiling tiles in these areas were discolored and in some cases were sagging.Most areas were not directly above food preparation or contact surfaces. One area was near the handwashing sink and buckets present to catch dripping water may obstruct hand sink access. One area was dripping near the deep fryer. The deep fryer did not have oil in it and was not being used during inspection.Repair the roof/ceiling so it does not leak.A temporary repair may be needed until weather permits a permanent 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 walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, 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?
      • The ventilation system was last serviced in May 2024, and was due for servicing in November 2024.Have the ventilation system serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two compartment sink in the kitchen that is also used for handwashing had a tap that could not be shut off, resulting in a constant flow.The spray nozzle near the dishwasher was dripping.Repair the taps so they do not drip or leak.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There were no liners present in the garbage cans in the women's washroom.Ensure garbage cans are lined to help facilitate easy disposal.
  10. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution.Cloths were placed in sanitizer solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw meat was observed sitting at room temperature.2. Cooked meat items for the buffet were sitting at room temperature.Ensure raw and cooked meat are stored in the cooler when they are not actively being processed or prepared to be cooked/served.Meat was placed into the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple high risk food items in the buffet measured 38C - 55C.High risk food items must be stored at 60C or above, or discarded after 2 hours.Items had recently been placed into the buffet line; staff were instructed to remove items from the buffet 2 hours after they were put out.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not in a dispenser. There were jugs of water and a bowl of ice near the sink.Ensure there is clear access to this sink for handwashing. Do not store items such as water or ice near the sink where they may become contaminated during handwashing activities.Ensure the paper towel is in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two compartment sink in the kitchen that is also used for handwashing had a tap that could not be shut off, resulting in a constant drizzle.Repair the tap so it does not drip or leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were two spatulas observed in significant disrepair with edges missing.Discard damaged utensils. Only use utensils in good repair.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in an appropriate sanitizer solution (eg 100-200 ppm chlorine) or sent for washing immediately after use.2. A spray bottle with chlorine measured >1000 ppm (bleached out the test strip) and was not labeled.Ensure chlorine solutions are maintained at 100-200 ppm. All chemical containers must be labeled to indicate contents.Solution was diluted to 200 ppm and bottle was labeled during inspection.Cloths were placed in a 200 ppm chlorine solution during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food handlers were observed handling food with hands rather than tongs when tongs would have been a more suitable choice.Food handling procedures were reviewed with staff during inspection.Ensure foods are handled with utensils whenever possible, particularly ready to eat foods.Paper towel was observed being used to clean hands.If hands are dirty or greasy they must be washed. Do not use paper towel to wipe hands and keep preparing food. Procedures reviewed with staff during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was inaccessible and paper towel was not in a dispenser. There were jugs of water and a bowl of ice near the sink.Ensure there is clear access to this sink for handwashing. Do not store items such as water or ice near the sink where they may become contaminated during handwashing activities.Ensure the paper towel is in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk in cooler has a broken floor tile.Ensure the floor is repaired so it is smooth, impervious to moisture, and easy to clean.
  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions