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Golden 88 Restaurant - Restaurant

65 Graham Road Sherwood Park AB T8A 3V5 · Food - General

18 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No safe food handling records were available for review at the time of inspection. An AHS food handling checklist was provided to the operator via email for implementation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were found to be expired (Exp: 06/2025). Operator was advised to obtain valid test strips.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer was measured at greater than 200 ppm. The operator was advised to prepare a fresh solution to achieve the required concentration of 100 ppm.2. Cleaning cloths were observed scattered throughout the kitchen. The operator was advised to store cloths in a sanitizer solution between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No safe food handling records were available for review at the time of inspection. An AHS food handling checklist was provided to the operator via email for implementation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sprouts were observed at 11 °C stored in a plastic container. The operator was instructed to maintain proper temperature control by placing the sprouts on ice or in a refrigerated unit to ensure they are held at safe temperatures. Education was provided to ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the facility at the time of inspection. The operator was advised to obtain a thermometer to accurately monitor and verify food temperatures for safe food handling practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips were found to be expired (Exp: 06/2025). Operator was advised to obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to contain a soap dispenser and used paper towel stored inside the basin. The operator was advised that handwashing sinks are designated for handwashing only and must not be used for storage. The items were removed promptly upon request.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was observed in the staff washroom. The operator was advised to restock supplies to ensure proper handwashing practices are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are damaged and missing in sections, exposing structural components. Operator was advised to repair/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?
      • Ceiling above the food preparation area was observed with heavy accumulation of grease, dust, and debris, particularly surrounding ventilation fixtures. These conditions indicate inadequate cleaning and maintenance and pose a potential risk of contamination to food and food-contact surfaces, as well as a possible fire hazard due to grease buildup. The facility is not being maintained in a clean and sanitary condition as required.The operator was advised to thoroughly clean and degrease all affected ceiling areas and ventilation fixtures and to maintain them in a clean condition on a routine basis.
    • 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 floor at the main kitchen entrance was found to be damaged. The operator was advised to repair or replace the floor tiles to ensure the surface is smooth, durable, and easy to clean, thereby maintaining sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was found to be unclean, with dust, debris, oil, grease, and grime observed on floors, walls, equipment, and hard-to-reach areas in the main kitchen area. These concerns were also noted during the pest inspections. The operator was instructed to conduct a thorough deep cleaning of the entire facility to ensure proper food safety practices are maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dining chairs were observed to be dirty. The operator was advised to have them thoroughly cleaned, through steam cleaning, to maintain a clean and sanitary environment.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wooden chopping block in the kitchen was not smooth and easy to clean. The chopping block was pitted with lots of grooves (old food debris were observed inside the grooves). Refinish the chopping block so it is smooth and easy to clean,
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of chlorine sanitizer solution in a bucket was measured to be at 10ppm. 100ppm solution was prepared by the owner during inspection.Ensure the required 100ppm chlorine sanitizer solution is maintained at all times.2. Used wet cleaning cloths were not stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces. The operator removed the cleaning cloths and stored fresh cloths in 100ppm chlorine sanitizer solution. Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of freshly cut vegetables were stacked on top of each other. The staff separated the containers during inspection. Food containers should not be stored directly on top of food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as shrimp, meet and shopped vegetables were left uncovered in coolers. The operator covered the food items during inspection.Ensure food items are always covered during storage to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed. Frozen wonton wraps were being thawed at room temperature. The operator moved the wontons to the cooler during inspection.Note that food can be thawed properly inside the cooler or under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Used cardboard sheet was observed on top of the freezer at the back area for food storage. The operator removed the cardboard during inspection.Please note that food contact surfaces must be 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?
      • A wooden chopping block in the kitchen was not smooth and easy to clean. The chopping block was pitted with lots of grooves (old food debris were observed inside the grooves). Refinish the chopping block so it is smooth and easy to clean,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food preparation and storage containers (including dry storage containers) were not being cleaned and stored in a sanitary manner.2. Sauce storage containers are not being cleaned regularly after use. It appears containers are re-filled when empty without washing/sanitizing.Clean all utensils and storage containers at the facility. Empty containers must be washed and sanitized before refill.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing freezer close to the back exit door was leaking.Ensure the source of the leak is identified and repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing deep cleaning required. Once an items is used, it is to be cleaned prior to re-use.June 02/25: Cleaning still required.- Meat slicer requires proper cleaning and sanitizing. Old meat debris were observed on the equipment.- Rice cooker requires deep cleaning.- The large refrigerator in the kitchen area was unclean. Old food debris and dirt were observed inside the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional general cleaning is required. Drit and debris were observed at the following areas:- Underneath shelves at the back area.- Underneath counters, food preparation surfaces and dishwashing sink.- Hard to reach corners including behind the cooking equipment.Clean these areas and ensure the entire facility is maintained in a sanitary condition.
  5. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection. Ensure that sanitizer for cleaning cloths, and for sanitizing surfaces is available at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed in various areas. Cleaning cloths are to be stored in sanitizer once used.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves are being re-used when food handing. Gloves are to be used once and then discarded. Rubber gloves are not to be used for food handling unless used once and then discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cardboard boxes were being used to store cut vegetables and other food items.2. Cut vinegar containers were being used to store cut vegetables and other cooked food items. Only use re-usable containers that are able to be cleaned and sanitized and are constructed of food grade material that are not modified from their originally intended purpose.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of carrots and flour were observed stored on the floor. Ensure all food items are stored 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • The only bleach available onsite was lemon scented. Chlorine used for sanitizer must not contain any additional chemicals such as scents or fabric protectors. New chlorine was obtained immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some sauces that state "Refrigerate After Opening" were being stored at room temperature.Ensure that manufacturers instructions are being followed for all equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in the rice cooker was on keep warm mode. The surface of the rice was 20 degrees Celsius, while the internal temperature was 60 degrees Celsius. Ensure that rice is stirred frequently to ensure that the temperature is equal and maintained at 60 degrees Celsius or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were beginning to lose their finish and insulation was showing.Ceiling tiles are to be replaced with tiles that are smooth, non-porous and easy to clean. The tiles are to be replaced with hard finish ceiling tiles. Oct 07, 2024: Some ceiling tiles above the dishwashing area and cooking area in the kitchen were peeling off and exposing the insulation. Replace ceiling tiles in the kitchen and ensure there are smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing deep cleaning required. Once an items is used, it is to be cleaned prior to re-use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The new deep fryer was still wrapped in it manufacturer's shipping plastics. Remove plastic so that fryer is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids that are used to cover food in the walk-in cooler are not being cleaned after use and have an accumulation of food debris. Once an item is used it is to be washed, rinsed and sanitized, or discarded if it is a single use item. If an item cannot be washed, rinsed and sanitized it is to be discarded. When items are stored, they are to be stored clean and sanitized.Bulk containers are to be cleaned once empties and not refilled until they are washed, rinsed and sanitized.
  6. Risk Management Inspection

    2 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?
      • Ceiling tiles were beginning to lose their finish and insulation was showing.Ceiling tiles are to be replaced with tiles that are smooth, non-porous and easy to clean. The tiles are to be replaced with hard finish ceiling tiles. Oct 07, 2024: Some ceiling tiles above the dishwashing area and cooking area in the kitchen were peeling off and exposing the insulation. Replace ceiling tiles in the kitchen and ensure there are smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant cleaning of the facility was completed. Surfaces of upright coolers, chest freezers, order wicket, wall surface above grease canopy hood and surfaces of all food storage pails required cleaning due to soiling.
  7. Demand Inspection

    3 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?
      • Ceiling tiles were beginning to lose their finish and insulation was showing.Ceiling tiles are to be replaced with tiles that are smooth, non-porous and easy to clean. The tiles are to be replaced with hard finish ceiling tiles. Oct 07, 2024: Some ceiling tiles above the dishwashing area and cooking area in the kitchen were peeling off and exposing the insulation. Replace ceiling tiles in the kitchen and ensure there are smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris buid-up and soiling noted along the wall/floor surfaces within the kitchen and surfaces of food equipment and required cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom floors, fixtures, mirror and wall surfaces were soiled and required cleaning Food debris buid-up and soiling noted along the wall/floor surfaces within the kitchen and surfaces of food equipment and required cleaning.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 No approved sanitizer was prepared for use in the kitchen at the time of inspection. The staff prepared a bowl of 100ppm chorine sanitizer solution during inspection.Please ensure an approved sanitizer is always prepared daily for use and the concentration monitored to ensure it is maintained at the required concentration. 2. Used wet cleaning cloths were observed on the wooden chopping block in the kitchen. The staff removed the cloths for washing during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items such as meat, cooked food and chopped vegetables were left open in the foster cooler at the kitchen area. Please provide covers for all food items stored inside the cooler to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of meat was stored on the floor in the walk-in cooler. The staff prevent moved the box away from the floor during inspection.Ensure food is always stored at least 6inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed. Frozen shrimp was soaked in a bowl of water inside the dishwashing sink to thaw. The staff present opened the cold water tap during inspection. Please note that food can be properly thawed inside the cooler or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel on the paper towel holder located at the handwashing sink in the kitchen was observed to have finished. The staff replaced the paper towel during inspection.Please ensure hand washing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door continuously found open.Door opens into kitchen.Install self-closing mechanism. Oct 07, 2024: The washroom door which opens into the kitchen was found to be continuously open. Please note that this is an on-going violation and must be corrected. Install a self-closing mechanism for the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were beginning to lose their finish and insulation was showing.Ceiling tiles are to be replaced with tiles that are smooth, non-porous and easy to clean. The tiles are to be replaced with hard finish ceiling tiles. Oct 07, 2024: Some ceiling tiles above the dishwashing area and cooking area in the kitchen were peeling off and exposing the insulation. Replace ceiling tiles in the kitchen and ensure there are smooth, non-absorbent 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?
      • A cardboard sheet was placed on top of the freezer at the back area. The staff was advised to remove the cardboard during inspection. Surfaces used for food preparation or storage must be smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The foster refrigerator in the kitchen area was unclean. Old food debris and dirt were observed on the shelves inside the refrigerator and on the external surfaces of the refrigerator.Please clean both inside and outside the refrigerator and ensure all equipment in the facility are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen and back area require cleaning. Dirt and debris were observed underneath shelves, counters, dishwashing sink and cooking equipment.Clean these areas and all hard-to-reach corners in the facility. The facility must be maintained in a sanitary condition.
  9. Risk Management Inspection

    2 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?
      • Ceiling tiles were beginning to lose their finish and insulation was showing.Ceiling tiles are to be replaced with tiles that are smooth, non-porous and easy to clean. The tiles are to be replaced with hard finish ceiling 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?
      • Washroom door continuously found open.Door opens into kitchen.Install self-closing mechanism.
  10. Risk Management Inspection

    11 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Executive officer work order from January 24, 2024 has not been fully complied with.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Do not use bowls as scoops. Use a scoop with a handle and store in a way that protects bulk food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor of the kitchen.Store all items at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers that originally contained foods have been cut and modified from their original purpose to store other foods. Additionally, non-food grade containers are used to store bulk foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes were being re-used to store processed/cut foods foods. The boxes had become damp and permeable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large amounts of cooked foods were observed at room temperature with no active monitoring of time or temperature. All food were moved back into the walk in cooler. Staff must monitor food at room temperature physically with time monitoring practices (Stamps, notes, timers).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of rice was cooling at room temperature. The internal temperature of the rice was 90 degrees Celsius while the extremities were 30 degrees Celsius. The rice on the top layer had become dry. Cooling rice must be completed in smaller portions. Move rice into smaller shallow containers and allow rice to cool rapidly in the cooler. Operator was educated on concern for bacillus cereus and that while internal temperatures may delay bacterial growth internally, externally bacteria will begin to grow. Operator also informed that bacteria can then create toxins which are not destroyed through re-heating. Rice was discarded.
    • 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 no paper towel available at the hand sink. This was corrected during inspection once noted by inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door continuously found open.Door opens into kitchen.Install self-closing mechanism.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan had been started. Sanitizer concentration being used was incorrect. Some items requiring cleaning had been missed. Please have new copy onsite for review.Discussed corrections and additions with operator. 'Add areas such as "Shelving, Walking In Cooler, and Dry Storage Area".
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning required.facility needs to complete routine continuous cleaning and sanitizing.
  11. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was stored over cooked food items and vegetables. Best practice is storing raw meats on the bottoms shelves and organize walk in cooler to reduce the risk of contamination. Items that were stored under raw chicken were to be fully cooked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water. Utensils are to be stored in water with a temperature less than or equal to 4 degrees Celsius or greater than or equal to 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of food was stacked on top of an uncovered bowl of food. Do not stack containers on top of uncovered food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of carrots and another box of vegetables was stored on the floor of the walk-in cooler. Ensure all foods are stored off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink has been installed, soap and paper towel were available. Inspector requested that paper towel be stored in a dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan had been started. Sanitizer concentration being used was incorrect. Some items requiring cleaning had been missed. Discussed corrections and additions with operator. 'Add areas such as "Shelving, Walking In Cooler, and Dry Storage Area".
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris in the areas noted, areas noted may not be the only areas and a full thoroughly cleaning of the facility should occur. - Shelving near the dishwashing sink.- Shelving in the walk-in cooler.
  12. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Handwashing was occurring in a bucket with water. Handwashing may only occur in a plumbed in sink with soap and paper towel. 2. Re-usable rubber gloves were being used to hand meat. Gloves can only be single use, and discarded after use. Hand washing must occur before and after glove use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature utensils. Utensils are to be stored in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was being used for sanitizer. Non-scented bleach was available, operator requested to only use non-scented bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink. Inspector discussed either decommissioning kitchen washroom (Removing Door and Toilet) or installing a hand sink in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan had been started. Sanitizer concentration being used was incorrect. Some items requiring cleaning had been missed. Discussed corrections and additions with operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris in the areas noted, areas noted may not be the only areas and a full thoroughly cleaning of the facility should occur. - Shelf by the back sinks. - Hands on the cooler in the front. - Microwave in kitchen.- Behind the grill.
  13. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used scoop for raw foods in the battering processes was stored directly in the flour. Flour that has battered food must be completely sifted, and protected from contamination between use. Facility instructed that flour must be completely sifted in a new container after each use.Utensils are not to be stored in the sifted flour, or un-sifted flour. Utensils and containers are to be cleaned and sanitized after each use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink. Inspector discussed either decommissioning kitchen washroom (Removing Door and Toilet) or installing a hand sink in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation plan had been started. Sanitizer concentration being used was incorrect. Some items requiring cleaning had been missed. Discussed corrections and additions with operator.
  14. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used scoop for raw foods in the battering processes was stored directly in the flour. Flour that has battered food must be completely sifted, and protected from contamination between use. A food safety plan must be submitted, until such a time that a food safety plan is submitted, flour can only be used for one batch, and then must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store foods. All equipment, containers, and utensils used in facility must be constructed of Food Grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Knives with an accumulation of food debris are stored in a knife holder which also has an accumulation of food debris. Knives are only to be stored in knife holder when they are cleaned and sanitized. The knife holder mut also be cleaned and sanitized daily.2. Containers used to store cooked and raw foods are not clean and sanitary, and there is an accumulation of food debris on the outside of containers. 3. Bowls are being used as scoops and stored directly inside bulk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink. Inspector discussed either decommissioning kitchen washroom (Removing Door and Toilet) or installing a hand sink in the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed near the back deep freezer.2. A deceased mouse was observed in a tin cat trap near the back door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that were cut or damaged were being used to store food products. - Do not used cut plastics to store food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food and debris in various areas including but not limited to;I. On storage unit shelves. II. Underneath and around equipment such as deep freezers, coolers, and shelving units. III. Inside freezers and fridges.IV. In hard-to-reach areas throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan is not in place. Documentation to be provided to operator.
  15. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A used scoop for raw foods in the battering processes was stored directly in the flour. Flour that has battered food must be completely sifted, and protected from contamination between use. A food safety plan must be submitted, until such a time that a food safety plan is submitted, flour can only be used for one batch, and then must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store foods. All equipment, containers, and utensils used in facility must be constructed of Food Grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Knives with an accumulation of food debris are stored in a knife holder which also has an accumulation of food debris. Knives are only to be stored in knife holder when they are cleaned and sanitized. The knife holder mut also be cleaned and sanitized daily.2. Containers used to store cooked and raw foods are not clean and sanitary, and there is an accumulation of food debris on the outside of containers. 3. Bowls are being used as scoops and stored directly inside bulk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink. Inspector discussed either decommissioning kitchen washroom (Removing Door and Toilet) or installing a hand sink in the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed near the back deep freezer.2. A deceased mouse was observed in a tin cat trap near the back door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that were cut or damaged were being used to store food products. - Do not used cut plastics to store food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food and debris in various areas including but not limited to;I. On storage unit shelves. II. Underneath and around equipment such as deep freezers, coolers, and shelving units. III. Inside freezers and fridges.IV. In hard-to-reach areas throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan is not in place. Documentation to be provided to operator.
  16. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. An uncovered container of food had a container of food stored on top. Do not stack foods especially when uncovered. 2. Raw meat was stored above and beside vegetables. Store separately to reduce the risk of contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store foods. All equipment, containers, and utensils used in facility must be constructed of Food Grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored in bulk food containers. - Use scoops with a handle and store in a way that protects food items from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink. Inspector discussed either decommissioning kitchen washroom (Removing Door and Toilet) or installing a hand sink in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 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 were missing wall tiles on the wall behind the cook line. There were other tiles that were loose an beginning to fall.There were damaged ceiling tiles on the ceiling that required replacement,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that were cut or damaged were being used to store food products. - Do not used cut plastics to store food products. 2. Re-usable containers that were damaged were being used to store foods.- Remove damaged containers from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in hard to reach areas such as:- Underneath cooking equipment/ behind.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan is not in place. Documentation to be provided to operator.
  17. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available upon request. Inspector created a bleach solution of 100 ppm. This is to be produced and used on a daily basis.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl of food was being stored on top of an uncovered container of food. Do not store containers on top of uncovered containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of onions was being stored on the floor of the kitchen.Store all foods off the floor to prevent contamination. 2. Bowls were being used as scoops and stored in bulk food containers. - Use scoops with a handle and store in a way that protects food items from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers were being used to store foods. All equipment, containers, and utensils used in facility must be constructed of Food Grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken and beef was being thawed at room temperature. Frozen food is only to be thawed in the cooler. The still frozen meat was returned to the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large amounts of pre-cooked food items were being stored at room temperature. - Food was returned to the walk-in cooler. Food should only be taken out of the cooler immediately prior to cooking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When the inspector asked for an item to be cleaned it was rinsed and returned to the inspector as cleaned. All dishes, utensils, and equipment are to be to washed, rinsed and sanitized between use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available upon request.Obtain sanitizer test strips for testing chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not available in the kitchen.A restaurant of this class requires a two-compartment sink, and a separate hand sink.
    • 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 observed behind the deep freezer in the Southwest section of the kitchen.Properly clean and sanitize mouse droppings,
    • 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?
      • Pest control records were not available upon request. Hire a pest control company to complete monthly services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 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 were missing wall tiles on the wall behind the cook line. There were other tiles that were loose an beginning to fall.There were damaged ceiling tiles on the ceiling that required replacement,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers that were cut or damaged were being used to store food products. - Do not used cut plastics to store food products. 2. Re-usable containers that were damaged were being used to store foods.- Remove damaged containers from use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives with an accumulation of food debris were being stored in-between cracks of counters. Utensils are to be cleaned and sanitized between use. Utensils are to be stored in a place that can be cleaned and sanitized frequently. 2. The back of the meat slicer blade had an accumulation of food debris. The meat slicer is to be completely dismantled, cleaned, and sanitized between use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris in hard to reach areas such as:- Behind the deep freezer. - Underneath cooking equipment. - Underneath shelving.
  18. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Provide covers for the basins of raw chicken stored inside the walk-in cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person having care and control of the facility has to have an up to date food safe certification. Ensure at least one person working in the facility has an up to date food safe certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some build-up of food debris along the wall/floor surfaces within the kitchen that required cleaning.Raw meats were stored on the floor in the walk-in cooler, with no drip pans, resulted in blood and juices accumulating on the floor surface. remove these items and provide drip pans. Wash and sanitize the floor surface.