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Harvest Garden

116 - 40 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

9 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops and food contact surfaces. **Ensure soiled cloths are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items are stored at least six inches 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?
      • Both hand sinks were obstructed by utensils during the inspection.**Ensure all hand sinks are kept unobstructed at all times and used for hand washing purposes only.
    • 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?
      • The posted food permit was expired.**Ensure a valid food permit is posted all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (August 28, 2025)The operator was unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 25, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. An accumulation of grease and food debris was observed on the floor below the cookline. **Please have this area cleaned.2. The walk-in freezer was observed to be cluttered and the shelves unorganized. **Please have the freezer decluttered and organized to allow for proper sanitation activities
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops and food contact surfaces. **Ensure soiled cloths are stored in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items are stored at least six inches 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?
      • Both hand sinks were obstructed by utensils during the inspection.**Ensure all hand sinks are kept unobstructed at all times and used for hand washing purposes only.
    • 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 were no pest control records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained on file at the facility and available for review at all times.-PHI to send pest monitoring checklist template for self-monitoring via email.
    • 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?
      • The posted food permit was expired.**Ensure a valid food permit is posted all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (August 28, 2025)The operator was unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 25, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. An accumulation of grease and food debris was observed on the floor below the cookline. **Please have this area cleaned.2. The walk-in freezer was observed to be cluttered and the shelves unorganized. **Please have the freezer decluttered and organized to allow for proper sanitation activities
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops and food contact surfaces. **Ensure soiled cloths are stored in sanitizer at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cuts of raw poultry were being hung the racks in the walk-in cooler in a manner that allowed fluids drip unto other containers and surfaces.**Ensure raw meats are stored in a manner that prevents contamination of other food items and surfaces.**Please have the meats hung on the lowest rack in the cooler directly underneath a drip/catch pan or stored in a sealed leakproof container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food boxes and containers were being stored directly on the floor of the walk-in freezer.**Ensure all food items are stored at least six inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers holding chopped vegetables were being stored at room temperature. Measured between 7 to 9 degrees C.**Ensure all high-risk food items requiring refrigeration are stored at 4 degrees C or below.-The staff returned the items to the cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sinks were obstructed by utensils during the inspection.**Ensure all hand sinks are kept unobstructed at all times and used for hand washing purposes only.
    • 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 were no pest control records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained on file at the facility and available for review at all times.-PHI to send pest monitoring checklist template for self-monitoring via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (August 28, 2025)The operator was unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 25, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils require cleaning:1. The standing cooler opposite the cookline (inside/outside and remove the plastic wrapping on the surfaces.)2. The bulk storage containers.3. The filters of the ventilation hood.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. An accumulation of grease and food debris was observed on the floor below the cookline. **Please have this area cleaned.2. The walk-in freezer was observed to be cluttered and the shelves unorganized. **Please have the freezer decluttered and organized to allow for proper sanitation activities
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (August 28, 2025)The operator was unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 25, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The return springs on the sliding doors of the display cooler across from the cookline was observed to be inoperable causing the doors to remain open after use.Please repair the sliding doors and monitor the temperature of the cooler ensuring it can maintain temperatures of 4C and below.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler located across from the cookline was measured at 12C. The internal temperature of the food stored in the cooler was measured using a probe thermometer and read 8C. The return springs on the sliding doors of the display cooler was observed to be inoperable causing the doors to remain open after use.Please repair the sliding doors and monitor the temperature of the cooler ensuring it can maintain temperatures of 4C and below.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (June 25, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.----------Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Outstanding Violation (June 19, 2025)1) Wet cleaning cloths were still observed sitting outside of sanitizer solution.2) Surface sanitizer bucket was measured at 0 ppm using chlorine test strips during the re-inspection.Please correct violations 1) and 2) to be in compliance with legislation.---------Initial Violation (May 30, 2025)1) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.2) Surface sanitizer was unavailable while food processing, which presents a risk of cross-contamination due to inadequate sanitation of food-contact surfaces.Please ensure that either a chlorine sanitizer solution with 100 ppm or a quat sanitizer solution with 200 ppm is available while food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding Violation (June 19, 2025)1) Food items were still stored in its original tin cans.2) Newspaper was still being used a lining and in direct contact with food items. Please correct violations 1) and 2) to be in compliance with legislation.---------Initial Violation (May 29, 2025)1) Hoisin sauce, and condensed milk were observed stored in their original tin cans after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.2) Newspaper was used in inserts and in direct contact with bean sprouts. Ink from the newspaper could contaminate the food product served to the public.Please remove the sheets of newspaper and use food grade sheets as a liner. Newspaper is not a food grade material and must not be used in a food facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding Violation1) A working probe thermometer was still unavailable when requested.2) Perishable ingredients were still filled above the max line in the prep cooler. The temperature of the ingredients were tested using an infrared thermometer and read 18C.Please correct violations 1) and 2) to be in compliance with legislation. ----------Initial Violation (May 30, 2025)1) A working probe thermometer was unavailable onsite when requested.Please ensure that a working probe thermometer is available onsite to verify proper cooking temperatures.2) Pork and other perishable ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert. The temperature of the ingredients were tested using a probe thermometer and the top portion of the ingredients were measured at 9C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding Violation (June 19, 2025)The operator was still unable to provide a food safety certificate when requested during the re-inspection.Please obtain an approved food safety certification.---------Initial Violation (August 16, 2024)The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (June 19, 2025)The wood located behind the prep table in the back was still observed to be unfinished.Please finish the raw wood using paint or varnish to ensure the surface is smooth, cleanable, and impervious to contaminants.---------Initial Violation (May 30, 2025)Exposed raw wood was observed behind the prep table located at the back of the facility. Raw wood is not a smooth, easily cleanable, impervious surface.Please finish the raw wood using paint or varnish to ensure the surface is smooth, cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violations (June 19, 2025)1) The ambient temperature of the prep cooler located at the back of house was measured at 14C during the June 19, 2025 re-inspection.2) The ambient temperature of the display cooler located across from the cookline was measured at 23C during the June 19, 2025 re-inspection.Please adjust or repair the coolers to ensure they consistently maintain temperatures of 4C or below, and implement regular monitoring to ensure proper temperature control.----------Initial Violations (May 29, 2025)1) The ambient temperature of the prep cooler located at the back of house was measured at 14C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.2) The ambient temperature of the display cooler located across from the cookline was measured at 9C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.2) Surface sanitizer was unavailable while food processing, which presents a risk of cross-contamination due to inadequate sanitation of food-contact surfaces.Please ensure that either a chlorine sanitizer solution with 100 ppm or a quat sanitizer solution with 200 ppm is available while food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Hoisin sauce, and condensed milk were observed stored in their original tin cans after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.2) Newspaper was used in inserts and in direct contact with bean sprouts. Ink from the newspaper could contaminate the food product served to the public.Please remove the sheets of newspaper and use food grade sheets as a liner. Newspaper is not a food grade material and must not be used in a food facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A working probe thermometer was unavailable onsite when requested.Please ensure that a working probe thermometer is available onsite to verify proper cooking temperatures.2) Pork and other perishable ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert. The temperature of the ingredients were tested using a probe thermometer and the top portion of the ingredients were measured at 9C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed raw wood was observed behind the prep table located at the back of the facility. Raw wood is not a smooth, easily cleanable, impervious surface.Please finish the raw wood using paint or varnish to ensure the surface is smooth, cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Leftover protective adhesive stickers were observed on the exterior walk-in cooler. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) Duct tape was observed on the handle of the walk-in cooler. Duct tape is not a smooth, easily cleanable, impervious surface.Please remove the duct tape and clean and sanitize the area.3) The ambient temperature of the prep cooler located at the back of house was measured at 14C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.4) The ambient temperature of the display cooler located across from the cookline was measured at 9C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.5) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.2) Surface sanitizer was unavailable while food processing, which presents a risk of cross-contamination due to inadequate sanitation of food-contact surfaces.Please ensure that either a chlorine sanitizer solution with 100 ppm or a quat sanitizer solution with 200 ppm is available while food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Hoisin sauce, and condensed milk were observed stored in their original tin cans after opening.Tin cans are not smooth or have easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.2) Newspaper was used in inserts and in direct contact with bean sprouts. Ink from the newspaper could contaminate the food product served to the public.Please remove the sheets of newspaper and use food grade sheets as a liner. Newspaper is not a food grade material and must not be used in a food facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the deep-fried pork, fish, beef, and raw fish stored in the display cooler across from the cookline was tested using a probe thermometer and read 13C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The operator was instructed to transfer the food items into the walk-in cooler measuring at 4C. Please do not store perishable food items in the display cooler until it has been repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A working probe thermometer was unavailable onsite when requested.Please ensure that a working probe thermometer is available onsite to verify proper cooking temperatures.2) Pork and other perishable ingredients located in the sandwich cooler were observed to be overfilled above the maximum line indicated on the insert. The temperature of the ingredients were tested using a probe thermometer and the top portion of the ingredients were measured at 9C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Please fill the inserts below the maximum line as indicated to ensure proper refrigeration of perishable food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.Please contact a technician to repair the low-temperature dishwasher. The operator was instructed to use the dishwasher to clean, while using the two-compartment sink to sanitize their dishes, submerging the dishes in 100 ppm chlorine mixture for two minutes. All dishes must be air dried. This dishwashing system must be used temporarily until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash station located on the cookline was observed to be missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please ensure the handwash station is fully stocked with paper towels, liquid hand soap, and supplies hot/cold water. The handwash station and its supplies must be accessible at all times.2) The handwash station located at the front of house was observed to be missing liquid hand soap.Please ensure that the handwash sink is fully stocked with liquid hand soap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide a food safety certificate when requested.Please obtain an approved food safety certification. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed raw wood was observed behind the prep table located at the back of the facility. Raw wood is not a smooth, easily cleanable, impervious surface.Please finish the raw wood using paint or varnish to ensure the surface is smooth, cleanable, and impervious to contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Leftover protective adhesive stickers were observed on the exterior walk-in cooler. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.2) Duct tape was observed on the handle of the walk-in cooler. Duct tape is not a smooth, easily cleanable, impervious surface.Please remove the duct tape and clean and sanitize the area.3) The ambient temperature of the prep cooler located at the back of house was measured at 14C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.4) The ambient temperature of the display cooler located across from the cookline was measured at 9C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.5) The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.Please clean the commercial canopy and remove the filters for thorough cleaning and sanitizing.
  9. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please have an individual in care and control of the kitchen obtain an approved Food Safety Certificate.