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Grimshaw Hotel Restaurant

5001 55 Avenue Grimshaw AB T0H 1W0 · Food - General

11 inspections

  1. Risk Management Inspection

    23 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?
      • The work order issued June 22 2026 has not been complied with despite several re-inspections and deadline extensions. A closure order was issued during this inspection.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are several containers of unidentified foods not in their original containers that the operator has indicated are for personal use. These items are i mixed storage with facility food items.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items are stored not in their original containers and are not labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were noted on the cutting board of the cooler table.
    • 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 monitoring records are not available for all cooling units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is stored directly in cloth shopping bags. Food is stored uncovered and no labeled in freezers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A woman's shirt was soaking in a stainless steel food container in the dishwashing sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items are stored with facility items, including medications, ironing board, Vaseline, clothing and food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Laundry soap is stored on boxes of foil pans used for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all freezers or coolers have a functional thermometer inside. Only 1 was found in this inspection in the drink cooler in the dining area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not supplying hot water in a consistent and timely manner. After 5 cycles the water temperature was only 33.9C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are kept above the sink in an opened container. Only one strip is available, and the expiry date is not evident. Sanitizer testing is not occurring at a frequent enough interval as the one strip observed today was also noted on the June 22,2026 inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water is not available at the hand washing sink.
    • 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?
      • Expired permit posted. Replace the expired permit with a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.
    • 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 is evidence of water damage on the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher block is deeply grooved. The butcher block must be resurfaced to be smooth and easily cleanable, or it must be removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty strainer was stored on the wall with clean utensils. Knives are stored between the hot holding table the cold prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is particularly needed in the following areas; grill area, walk in cooler, area behind the prep cooler, dishpit, dry storage room, bulk storage room, back storage room, and freezer room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter in the back storage room and freezer room, including excess cardboard and personal items, can provide harborage for pests and hinder pest control efforts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule must be developed and maintained.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There are 3 garbage bags full of recycling in the freezer storage room.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility.
  2. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items are stored not in their original containers and are not labelled. It is not clear what they are or their intended purpose. Operators indicate that they are for personal use. Remove all unidentified food products.\Many of these products have been removed, however there are still some throughout the facility. Continue correcting this issue.
    • 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 monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There continues to be some improvement on this but some personal items still remain in the facility.Continue removing any and all personal items from areas where there is storage for the restaurant. 1 box/cupboard may be designated for personal use only. It must be labelled clearly. 1 small area in the cooler may be designated for personal use, it must not be above any vegetables or ready to eat foods and stored in a manner to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink was accessible today, but the hot water tap was not functional. Operator indicated that someone was coming to fix it later today.
    • 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?
      • Expired permit posted. Replace the expired permit with a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.Ensure food safety training is completed by all staffs.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes have been removed from the floor. Dishes must be stored in a manner that protects them from contamination.Butcher block is deeply grooved. The butcher block must be resurfaced to be smooth and easily cleanable, or it must be removed.The block has been resurfaced but it is still rough and needs more work. The operator indicated that someone would be coming tonight to finish the work needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dirty strainer was stored on the wall with clean utensils. Ensure utensils and dishes are cleaned before storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation has improved but more cleaning is needed. A cleaning schedule must be developed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation. There has been some improvement in this, but there is still excess cardboard accumulated.
  3. Risk Management Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items are stored not in their original containers and are not labelled. It is not clear what they are or their intended purpose. Operators indicate that they are for personal use. Remove all unidentified food products.\Many of these products have been removed, however there are still some throughout the facility. Continue correcting this issue.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Greenery drying on the ground at the back entrance. Similar items that were noted in a cambro were identified by the operator as bok choy they had grown themselves. If drying produce then it must be done in a manner that protects it from contamination. Discard all product processed in this manner.Greenery was moved from the ground to a cardboard box near the exit. These products must be removed.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An insect was noted in a container of seasoning salt. Product discarded during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wiping cloths were noted all over the counters in this facility without keeping them submerged in a sanitizer.Ensure all contaminated wiping cloths are washed regularly and after each use kept submerged in sanitizer-solution.July 2 - Cloths were in a solution with no measurable chlorine. Operator indicated that he had used vinegar. Discussed the requirement for an approved sanitizer. The operator corrected this during the inspection.
    • 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 monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is stored directly in fabric shopping bags in the freezer. These bags are not appropriate for food storage. Ensure all food is stored in food grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There has been some improvement on this but many personal items still remain in the facility.Continue removing any and all personal items from areas where there is storage for the restaurant. 1 box/cupboard may be designated for personal use only. It must be labelled clearly. 1 small area in the cooler may be designated for personal use, it must not be above any vegetables or ready to eat foods and stored in a manner to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The loveseat is still in the storage room. Remove the loveseat.Cushions have been removed. Operator indicated that someone was going to help them move it tonight.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the kitchen is blocked. Using the prep sink for handwashing and a dishwashing sink for prep work. The dishashing sinks are not acceptable for prep work. Unblock the handsink, all handwashing should occur here. The prep sink can then be used as intended.Handsink was accessible today, but the hot water tap was not functional. Operator indicated that someone was coming to fix it later today.
    • 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?
      • Expired permit posted. Replace the expired permit with a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.Ensure food safety training is completed by all staffs.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes have been removed from the floor. Dishes must be stored in a manner that protects them from contamination.Butcher block is deeply grooved. The butcher block must be resurfaced to be smooth and easily cleanable, or it must be removed.The block has been resurfaced but it is still rough and needs more work. The operator indicated that someone would be coming tonight to finish the work needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are stored between prep cooler and hot holding table. This is not a sanitary storage method. Ensure utensils are stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation has improved but more cleaning is needed. A cleaning schedule must be developed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation. There has been some improvement in this, but there is still excess cardboard accumulated.
  4. Risk Management Inspection

    17 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items are stored not in their original containers and are not labelled. It is not clear what they are or their intended purpose. Operators indicate that they are for personal use. Remove all unidentified food products.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Greenery drying on the ground at the back entrance. Similar items that were noted in a cambro were identified by the operator as bok choy they had grown themselves. If drying produce then it must be done in a manner that protects it from contamination. Discard all product processed in this manner.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wiping cloths were noted all over the counters in this facility without keeping them submerged in a sanitizer.Ensure all contaminated wiping cloths are washed regularly and after each use kept submerged in sanitizer-solution.This was noted in the last inspection.
    • 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 monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods.This was also noted in the last inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is stored directly in fabric shopping bags in the freezer. These bags are not appropriate for food storage. Ensure all food is stored in food grade materials.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Excess personal items are creating significant clutter. Remove personal items stored in the store. All personal hygiene items, clothing, purses, food and other miscellaneous items must be removed. It is expected that 1 coat, 1 pair of shoes, and 1 bag/purse would be stored in a dedicated area during a staffperson's shift. Food that the staff intend to eat for a meal that day may be held in the cooler or storage room, on a lower shelf and clearly separated from all items intended for use for customers. There has been some improvement on this but many personal items still remain in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The loveseat is still in the storage room. Remove the loveseat.
    • 09. Are chemicals stored and handled in a safe manner?
      • Buckets of dishwashing chemicals are store next to rice. Ensure chemicals are stored away from all food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in the kitchen is blocked. Using the prep sink for handwashing and a dishwashing sink for prep work. The dishashing sinks are not acceptable for prep work. Unblock the handsink, all handwashing should occur here. The prep sink can then be used as intended.
    • 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?
      • Expired permit posted. Replace the expired permit with a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.Ensure food safety training is completed by all staffs.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes are noted on the floor in the larger freezer storage area. Dishes must be stored in a manner that protects them from contamination.Butcher block is deeply grooved. The butcher block must be resurfaced to be smooth and easily cleanable, or it must be removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are stored between prep cooler and hot holding table. This is not a sanitary storage method. Ensure utensils are stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Overall sanitation of the facility was found unsatisfactory.2. There is no written sanitation schedule.1. General cleaning and sanitation must be improved. 2. A cleaning schedule must be developed and maintained.This is a repeat violation.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation. There has been some improvement in this, but there is still excess cardboard accumulated.
  5. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing spray available at time of inspection. Operator argued that the detergent solution that was in the spray bottle was sufficient. Cleaning must be followed by a sanitizing step. Ensure a sanitizer solution is available at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wiping cloths were noted all over the counters in this facility without keeping them submerged in a sanitizer.Ensure all contaminated wiping cloths are washed regularly and after each use kept submerged in sanitizer-solution.This was noted in the last inspection.
    • 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 monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods.This was also noted in the last inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Excess personal items are creating significant clutter. Remove personal items stored in the store. All personal hygiene items, clothing, purses, food and other miscellaneous items must be removed. It is expected that 1 coat, 1 pair of shoes, and 1 bad/purse would be stored in a dedicated area during a staffperson's shift. Food that the staff intend to eat for a meal that day may be held in the cooler or storage room, on a lower shelf and clearly separated from all items intended for use for customers. This is a repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A loveseat was noted in a food storage room. An employee was napping on it at the time of inspection. The loveseat must be removed from the food storage area.This is a repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw pork was in large buckets under the dishpit area to thaw. Operator moved to cooler during the inspection.Cooked pork and chicken were stored in open bins on the floor. All cooked products must be stored at 4C or below.
    • 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 and paper towels in the staff washroom.Ensure all handwash sinks are supplied with liquid hand wash soap and paper towels.
    • 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 have been removed. Pest control records were not reviewed today.May 13, 2026 - Pest control report on their visit on April 16, 2026, indicated multiple areas which require cleaning and areas have not been cleaned.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.Ensure food safety training is completed by all staffs.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Overall sanitation of the facility was found unsatisfactory.2. There is no written sanitation schedule.1. General cleaning and sanitation must be improved. 2. A cleaning schedule must be developed and maintained.This is a repeat violation.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation.
  6. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing spray also had soap in it. When measured with chlorine test strips, no chlorine was measurable. Chlorine sanitizer must not be combined with soap or other chemicals.May 13, 2026: Spray bottle showed 0 ppm on both chlorine and quats test strips.Ensure availability of an approved sanitizer in the food prep area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wiping cloths were noted all over the counters in this facility without keeping them submerged in a sanitizer.Ensure all contaminated wiping cloths are washed regularly and after each use kept submerged in sanitizer-solution.
    • 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 monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items are stored with restaurant items. All personal items must be stored separately and clearly labelled. Excess personal items are creating significant clutter. Reduce the amount of personal items stored in the store. This is a repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A loveseat was noted in a food storage room. An employee was napping on it at the time of inspection. The loveseat must be removed from the food storage area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the main kitchen had no soap and paper towels.Staff supplied sink with soap and paper towels 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?
      • No soap and paper towels in washroom.Ensure all handwash sinks are supplied with liquid hand wash soap and paper towels.
    • 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 noted in the dry storage room. Mouse droppings must be cleaned up, the room cleared of clutter, and any affected food products must be discarded.Screen door in the back has been replaced with a screen curtain. This curtain is not pest proof and must be removed.May 13, 2026: 1. Mouse droppings have not been cleaned.2. Pest control report on their visit on April 16, 2026, indicated multiple areas which require cleaning and areas have not been cleaned.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate(s) was not available for review.Ensure food safety training is completed by all staffs.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep table is rough and can not be cleaned or sanitized adequately. Have the cutting board resurfaced so it is smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained. There has been significant improvement. Continue to work on developing and maintaining a cleaning schedule. May 13, 2026: 1. Overall sanitation of the facility was found unsatisfactory.2. There is no written sanitation schedule.1. General cleaning and sanitation must be improved. 2. A cleaning schedule must be developed and maintained.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation.
  7. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing spray also had soap in it. When measured with chlorine test strips, no chlorine was measurable. Chlorine sanitizer must not be combined with soap or other chemicals.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items are stored with restaurant items. All personal items must be stored separately and clearly labelled. Excess personal items are creating significant clutter. Reduce the amount of personal items stored in the store. This is a repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A loveseat was noted in a food storage room. An employee was napping on it at the time of inspection. The loveseat must be removed from the food storage area.
    • 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 noted in the dry storage room. Mouse droppings must be cleaned up, the room cleared of clutter, and any affected food products must be discarded.Screen door in the back has been replaced with a screen curtain. This curtain is not pest proof and must be removed.
    • 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?
      • Valid Food Handling Permit was not posted.Spoke to owner on the phone. She indicated that she does not use email and has not received the invoice.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep table is rough and can not be cleaned or sanitized adequately. Have the cutting board resurfaced so it is smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained. There has been significant improvement. Continue to work on developing and maintaining a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing spray also had soap in it. When measured with chlorine test strips, no chlorine was measurable. Chlorine sanitizer must not be combined with soap or other chemicals.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items are stored with restaurant items. All personal items must be stored separately and clearly labelled. Excess personal items are creating significant clutter. Reduce the amount of personal items stored in the store. This is a repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A loveseat was noted in a food storage room. An employee was napping on it at the time of inspection. The loveseat must be removed from the food storage area.
    • 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 noted in the dry storage room. Mouse droppings must be cleaned up, the room cleared of clutter, and any affected food products must be discarded.Screen door in the back has been replaced with a screen curtain. This curtain is not pest proof and must be removed.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the prep table is rough and can not be cleaned or sanitized adequately. Have the cutting board resurfaced so it is smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained. There has been significant improvement. Continue to work on developing and maintaining a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables. Raw meats must never be stored above or next to vegetables or cooked foods. Meat was moved during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items are stored with restaurant items. All personal items must be stored separately and clearly labelled. This is a repeat violation.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained. There has been significant improvement. Continue to work on developing and maintaining a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.This is a repeat violation.
  10. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blankets and a pillow were observed on the floor of the dry storage room. Employees have been napping here. Discontinue this practice immediately. Personal food items are stored with restaurant items. All personal items must be stored separately and clearly labelled.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted in the dry storage area. The area must be cleaned, all potentially damaged product must be removed. While it is evident some cleaning has occurred there are still droppings noted.
    • 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 are not available. Operator provided with a sample pest control record with this report.This is a repeat violation. A professional pest control operator must be contracted for service in this location.Pest control has been contracted, however the first visit is not scheduled yet.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board has been removed for resurfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained. There has been some improvement. Continue to work on developing and maintaining a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is an accumulation of cardboard in the facility. Remove excess recycling.
  11. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Storage of raw meat items above vegetables. Raw meat must always be stored below or away from vegetables. Rearrange the walk in cooler to ensure adequate separation of raw meat and other foods.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were noted in the dry storage area. The area must be cleaned, all potentially damaged product must be removed.
    • 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 are not available. Operator provided with a sample pest control record with this report.This is a repeat violation. A professional pest control operator must be contracted for service in this location.
    • 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 is evidence of water damage on the ceiling. Once the roof is repaired this must be repaired to be smooth, nonporous and easily cleanable. The water supply at the handsink is low, check the facet to ensure a good supply of water sufficient for handwashing is available at all times. This is an ongoing concern and must be addressed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting board needs resurfacing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation must be improved. A cleaning schedule must be developed and maintained.