High Five Diner

9972 Beane Rd Little Fort BC V0B 2C0 · Restaurant - Food Service

22 inspections

1. MonitoringJun 16, 2026

   11 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Blanched fries observed outside of a temp control unit ( CONDITIONS for Using Time as PH Control are not being met-Time labeling procedures are not being implemented in establishment, records are non-existent ( name and volume of food, time put out and time discarded, temperature of food when removed from hot or cold temp control).
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): If the blanched fries above ( see comment under F1.2) are being cooled down, cooling down logs, probe type thermometers, timers with alarms were not being used by workers to make it evident that Critical Limits are being tracked/monitored actively. Operator must submit the cooling down tracking log for blanched fries with cooling start time of 14:30 hours ( internal temps must be checked and recorded at 16:30 and 20:30 hours and submitted to EHO ( via email).
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Cook was observed handling different materials and handling food without performing hand hygiene in between to prevent cross contact contamination between non-food and food ( ready to eat )items ( same worker also has painted nails and has three bands/bracelets ( thread or rope type) on both wrists. It is recommended that in addition to the food safety plan, the Operator develop a set of Hand Hygiene policy and other food safety policies, Good Manufacturing Practices, PRE- requisite Programs, and Standard Operating Procedures to ensure protection of food from workers.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 pls see comment under F1.5 above Un-clean food contact surfaces observed in food prep areas ( prep counter in the kitchen, sides of line cooler esp. near the rear of the lid, meat slicer in the DW room) Cook's sweatshirt was placed on top of the food prep table ( space between toaster and sandwich prep counter) Scoops for the baking ings ( flour, panko bread crumbs, sugar, etc...)must not be stored directly in the food and must be changed to proper scoops ( food grade and with handles) Un-covered food being stored inside the walk in cooler ( spicy mayo and cooked turkey pcs)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Vissani brand mini freezer is not equipped with a thermometer.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): See comment under F2.5 and F1.7
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A&B Syrup cabinet across from the POS counter was unclean ( dried up spilled syrup allowed to accumulate on the bottom of the storage unit) Servers' station hand wash station has a malfunctioning faucet ( tap handle or part for it ( for the hot supply) needs to be replaced. F2.5K Meat slicer in the DW room must be provided with a sheath or cover to protect f c surfaces from re-contamination after it's been washed, sanitized and air-dried. Meat slicer was littered at time of inspection F2.5G see comment under F1.7
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6I see comment under F1.7 above ( lack of staff lockers in premises or designated area for staff's) personal effects (eg, pc of clothing found on top of food prep table/counter)
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Kitchen hand wash station has an empty p towel dispenser Staff Washroom has no paper towels and no dispenser for p towels.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plan was not being followed ( see comment under F1.2, F1.7 above) Operator must develop a set of Standard Op. Procedures, Pre-Requisite Programs, Policies, and Good Manufacturing Practices to ensure all hazards are controlled in the establishment and to ensure an effective implementation of a food safety management program.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please read the comment under F3.3 above ( Operator to develop checklists and supplementary documents to allow verification of food safety and sanitation plan).
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
2. MonitoringNov 5, 2025

   9 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A prepared and/or cooked foods stored inside walk in cooler are not labelled with prepped date and/or Use By dates ( pasta, sauces, etc...)-Operator must ensure processed foods are protected from spoilage microbes soiled knife blades (along the cook line, on top of chop. board and/or prep tables) were not wiped to clean and sanitize immediately after use)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1 one of the chest freezers ( in the shed outside) was missing a thermometer
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2 Maple syrup pitcher station in the FOH is not getting wiped clean/sanitized regularly; spilled food can attract pests and cause harbourage
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3Worker was diluting the solution that is dispensed from mixing/dispenser station ( the test strip yielded a result of 0 ppm when checked by EHO) Operator has not trained workers on how to clean and sanitize food contact surfaces ( Front of the house- ice cream scoops, milkshake machine wands)+ has not completed the Sanitation Plan Front of the House Maple syrup pitchers need to be cleaned and sanitized regularly ( spilled syrup down the sides are not wiped to remove contamination) Ecolab XL-HT machine sanitizes with hot water with adequate temp. ( dish level water temp reached 78°C during second run)
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Two door M3 line freezer was maintaining a temp of -14°C
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A& B front side of the line cooler was observed unclean ( not regularly wiped to remove spilled food and/or debris surfaces of the exhaust canopy were observed unclean and have droplets of oil suspended over the cooking area- contractor for professional servicing stated the exhaust vents were due for servicing in 120 days (4 mos) so it's been overdue since Sept. 2025. F2.5C read comments under F2.3 ( diluted sol'n for wiping cloths) F2.5G scoop handles for the food are in contact with the food and exposing food to contamination ( coleslaw inside line cooler, hash browns in the pull out cooler, scoops for the baking area flours and other dry ings.)
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): FOH- maple syrup tray is not smooth and not easy to clean-spilled syrup allowed to accumulate
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7 Kitchen hand wash station had an empty towel dispenser- CDI, Operator must use pre-opening checklist and inspect that all hand wash stations are adequately supplied before opening the restaurant Staff lavatory had an empty towel dispenser
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): INCOMPLETE Sanitation Plan- Not all food contact surfaces ( areas and food equipment) are listed on the Sanitation Plan; Operator must ensure staff understand and follow the requirements of the Sanitation plan ( see comment under F2.3 above).
3. MonitoringMay 1, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): blanched potatoes/ french fries being kept at ambient temperatures ( 4 containers-the first batch that was cooked had an int temp of 20°C at time of inspection)-containers were not marked with discard time and no cooling log sheets or probe thermometers being used to actively track CLs of chilling down CCP procedures all other PHFs stored in coolers were being maintained at safe cold temps; hot holding temp ( gravy was checked) exceeds minimum required temp
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): see comments above ( under F1.2-blanched french fries /potatoes)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): knives along food prep line were wedged between cooler and freezer sides ( soiled); plate was being used to dispense hashbrowns from cooler drawer to grill ( plate is stored on top of pre-cooked hashbrowns); F1.7B turkey ( huge chunks, pre-cooked) were being stored on a lower shelf inside walk in cooler in uncovered container; foods being stored in the line cooler were also uncovered ( Cranberry sauce, sliced jalapenos )
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): freezer along the cook line was keeping an air temp of >-18°C/0°F ( observed temp was -5 to 0°C)
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A interior of line cooler is littered with spilled debris and/or food ( not getting cleaned and sanitized regularly, staff are not following the Sanitation Plan) F2.5B wiping towels are not stored in a bucket of sanitizer solution ( soiled dry towels were found on tabletop and prep counters) F2.5G see comments above (under F1.7B) F2.5K see comments above (under F1.7A)
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Tamera Roberts and Cindy (server) were working at time of inspection Tamera doesn't have a copy of her FS1 cert. but claims that she has taken the course ( FOODSAFE Registry search yielded 1 result for a person with the same name; certificate expired on March 25, 2024). Owner/Operator's certificate (FSR) expired on Nov 6, 2023. Existing non-compliance from Oct 2024
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
4. MonitoringOct 21, 2024

   9 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): When asked how the server dries her hands after washing them, she replied stating she uses the re-usable wiping rags for drying her hands
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A an opened bag of panko breadcrumbs was observed in the back dry storage area of the restaurant-Operator must ensure all unsealed packages of dry shelf stable foods are stored inside bins with pest-proof, tight -fitting lids ( or transfer contents into food grade bins with pest-proof lids)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2A please read the comment under F1.7A above ( opened bag of panko breadcrumbs)
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): M3 line freezer keeps foods stored in the unit at 10°F ( instead of the required 0°F/-18°C)
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ready to use "washed" tongs and ladles hanging beside the hand wash station in the kitchen were being subject to splashing contamination
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Two of three hand wash stations ( workers's stations- front of the house/waitress' hand sink and the staff washroom ) have empty paper towel dispensers
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): not all PHFs in the menu are captured in the existing food safety plans
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Incomplete- only partial information was included in the sanitation procedures shown to EHO; the template, Writing a Sanitation Plan was shown to EHO but the fields/charts on the fillable pages were blank/empty.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): employee working the shift when the inspection took place showed a valid FS Cert. ( Annette BAGU's cert is valid until 2028) the operator's ( Bruce ABAR) FS Refresher cert expired in Nov 2023
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
5. MonitoringApr 26, 2024

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): two layers of table eggs are being kept at room temp in the kitchen; containers of blanched fries are not labelled with Use by time
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Employee ( Cook, A) was observed not performing hand hygiene as necessary ( not following Food Safety Plan requirements for preventing contamination of ready to eat food); observed wiping hands with dry soiled cloth on the line and intermittently dips fingers in the sanitizer bucket ( intended for wiping towels) in between handling different types of foods along cook line.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Read comments above under F1.5 and the scoops for fries and hash browns must be changed to the type that has a proper handle; cook was observed using bare hands to scoop out sliced romaine lettuce in preparing caesar salad.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No quat test strips onsite
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): sanitizer bucket for storing wiping towels was checked and observed quat conc was <200 ppm ( same solution that the cook uses for hand dip inlieu of hand washing step)
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): A number of wiping cloths was observed along the prep line just sitting on top of prep board ( dry, soiled, not stored in a sanitary manner)
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Kitchen and Staff Washroom hand wash stations were not supplied with disposable towels ( empty towel dispenser) Customers' washroom hand stations have air dryers
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
6. MonitoringOct 24, 2023

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Green pea& ham soup being held in the hot hold unit pot ( server's stn) was observed with an internal temp of 36°C; table eggs in the kitchen being kept at room temp, cooked turkey ( half of a turkey) in the backroom was also observed sitting on the chopping board at room temp
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 the hashbrowns in the pull out cooler unit ( True) does not have the proper scoop; ceramic rectangular plate is being used for scooping the product from the bin to the grill ( and the plate is allowed to have contact with the food)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometers for the M3 freezer and the efi cooler
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2A see comments under F2.5 below
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Prep table surfaces and dry goods bins in the back room ( baking area) needs a thorough clean and wiping with sanitizing solution; the outside area of the premises also needs to be cleaned up ( pile up of cardboard boxes was observed littering the grounds on the grassy area ) F2.5G see comments under F1.7 above
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): The permit to operate the food service establishment is not posted in a conspicuous location.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Ashley M. Worthington's FS1 Certificate expired in July 2018. Taylor K does not hold a valid FS1 Certificate
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringApr 13, 2023

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Blanched Fries ( more than 4 bins) were observed being kept at ambient temperatures
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Mugs kept in the bar are subject to contamination as there is no physical separation from the source of splashing contamination ( handwash sink) and food contact surface is allowed to have contact with a re-usable terry cloth towel instead of a drying rack with smooth, impervious surfaces Backdoor of the restaurant is kept ajar, allowing pests ( insects and rodents) to enter premises. Two sheds in the backyard ( for keeping freezers- two freezers each for each shed) have gaps in them ( floor boards and on the side wall ( adjacent to ceiling) which can allow entry of pests.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Premises are not thoroughly cleaned and sanitized- floor area adjacent to deep fryer has been allowed to accumulate spilled food and other debris ( suggested to Operator to review Sanitation Plan and increase the sweeping and mopping of the floors in the food prep and storage areas )
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3C and D Food handler states that he's using a "sanitizer" for wiping the prep area when in fact he was spraying a cleaner/de-greaser chemical on the food contact surfaces
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): F2.4BFillets of fish were being defrosted without using approving methods
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5 handles of cooler doors and freezer doors were found in contaminated condition ( i.e., not wiped frequently with sanitizer sol'n, especially the freezer door handles in the sheds ( 4 freezers) )+ see comments above for F1.7 re: inadequate construction for the sheds F2.5D spray bottles labelled "sanitizer" were observed to contain a cleaning chemical ( de-greaser) and not sanitizing solutions ( quat ammonia) F2.5K see comments above for F1.7 ( storage of mugs in the bar)
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F see comments for F1.7 (re: storage of mugs in the bar using terry cloth towels)
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7B No soap in a dispenser for the bartenders' Hand wash station ( CDI); Hand wash station for scoop ice cream area behind POS has a malfunctioning pump soap dispenser (CDI) No waste towel bin for the handwash station in the bar
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
8. MonitoringApr 7, 2022

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): dessert display cooler was maintaining cream pies and cheesecakes at temperatures above 4°C ( internal temp observed was 6-7°)
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): staff were not performing hand hygiene ( ie, washing hands with warm water and soap) as often as necessary due to the malfunctioning hand sink in food prep area/kitchen
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): countertop and table by the dishwashing sink is not maintained in a sanitary condition
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Kitchen handwashing sink drain is leaking and creating a flood in the immediate floor area ( by the softener)- station is not maintained and alternate hand wash basin is not in a convenient location to access for food handling staff
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plan maintained on site is incomplete- does not include Corrective Actions; please use template provided in the handout ( Writing a Food Safety Plan) available thru the IH website
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Two employees were working at time of Inspection: Ashley Worthington and Antonn Foster-neither one has a valid FS1 Certificate
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
9. MonitoringMar 23, 2021

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): blanched fries are kept at room temp ( after first stage of frying) but not labelled with 2 hour holding time-Operator must review and add french fries to food safety plan ( food handling procedures/ HACCP)
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): roll of Quat test paper appears discoloured ( water damaged?); one of the cooler units along cooking line is not equipped with thermometer
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Ice cream scoops are not in compliance with dipper well ( ice cream scoop storage) policy-scoops are stored at ambient temps ( all three scoops in 1 cup; one of the scoops appears contaminated -and therefore contaminating the other 2 scoops, and was not washed and sanitized after use)
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Handwashing sink drain pipe is leaking and it floods the floor in the immediate area ( front of the House)
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): please read comments under F2.5 ( Servers' hand wash station)
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Stacy SCHAFEE and Johanne MACLAREN were on shift at time of Inspection -neither one has valid FOODSAFE 1 certificate
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
10. MonitoringJul 22, 2020

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): True cooler (under the grill) is missing a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): hot water tap in the kitchen hand w. station produces a small trickle of barely warm ( room temp) water-Operator must investigate the cause of inadequate hot water pressure and fix issue to ensure hot water is available at all hand wash stations in the premises
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): layout in the kitchen has been changed since last Inspection ( Fall 2019): Wall was removed between cooking area and back room ( where walk in cooler is located); Front of the house changes: scoop ice cream station/chest freezer was added, sink was added beside ice cream chest freezer, pie cooler was moved, bar was removed ( where pass-thru window is located); Operator must send revised floor plan for the interior of premises to EHO
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): not produced at time of Inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): not produced at time of Inspection-Sanitation Plan must include ENHANCED cleaning and disinfection requirements for high touch areas and include chemicals used for Disinfection
11. MonitoringOct 25, 2019

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ecolab dw machine sanitizes with hot water ( dish level rinse water temp did not reach 71° C)--CDI ( corrected during Inspection)
12. MonitoringApr 11, 2019

    10 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): data reviewed from Jan-Feb 2019 cooling log shows Critical Limit for 2 hrs post cooling is not being met ( temperature of food being cooled exceeds 20°C consistently )
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): personal effect of staff ( jacket) is allowed to have contact with food contact surfaces ( wire whisks) Ice scoop handle is in contact with ice cubes ( kept in bucket in FOH)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat. ammonia sanitizer test strip is not onsite; Freezers (3) need thermometers
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): True freezer (in the shed) door panels needs to be wiped clean-surfaces are grossly contaminated
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): freezer units (2) in the shed are not keeping foods frozen at required temperatures (True freezer@-14° Cand Kenmore chest freezer@-12°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Floor in the ice machine area needs repair-surface is no longer smooth and cleanable F2.5GDry Goods Room: Food is stored directly on the floor (potatoes in cardboard boxes, Bakers Roses enriched flour in bags)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Area where ice machine is located ( adjacent to office) has inadequate lighting.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Kerry Anne Abar is the Primary Operator. Her FOODSAFE cert. expired July 29, 2018 Darlene's FOODSAFE Cert. expired July 29, 2018. Bruce's Refresher FOODSAFE Cert. is valid until Nov 2023.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
13. MonitoringOct 2, 2018

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): container of soup in walk in cooler needs to be covered to prevent contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips on site for verifying Quaternary ammonia ( multi quat sanitizer) concentration
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A regular and thorough cleaning program is needed and to be implemented ( check and update Sanitation Plan as necessary); far end of reach in cooler is not wiped regularly (surface has old scraps of food/debris), light fixtures to be wiped to remove overhanging dust balls ( overhead of hand wash station)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operators ( Kerry Ann and Bruce) have not taken the Online Refresher course for FOODSAFE level 1. Their certificates expired on July 29th this year. Kyle Cotton's certificate is valid until 2020.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
14. MonitoringFeb 23, 2018

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): cooling log shown to EHO indicates CRITICAL Limits at 2 hrs and 4 hrs are not being met-EHO requested to see recorded temperature tracking for the Critical Control Point of COOLING PHFs ( collect 1 week's worth of data and submit to EHO)
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3G- ice cube scoop is placed on unsanitized surface and not sanitized in between use ( top of chest freezer); F2.3D-trigger spray bottle containing sanitizing solution did not contain adequate concentration of Quaternary ammonia ( Lamotte Test strip showed 100 ppm)
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): corner of baker's station floor is dirty and in need of more thorough cleaning and sanitizing
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Rich's whip topping lists Hydrogenated oil as an Ingredient ( but no Nut. Facts Table is onsite to enable calculation of Trans Fat amount for the product)-EHO requests to see the Nutrition Facts Table or product spec sheet for this product)
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
15. MonitoringJul 14, 2017

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): pie cooler and Kool It cooler are keeping PHFs at temperatures >4°C/140°F ( Kool it glass sliding door cooler @58°F/14°C; pie cooler@55°F/12.7°C) Other coolers checked were keeping good temps: M3cooler (4°C), True Cooler ( 4°C), Kool-It cooler(4°C), Pepsi cooler (<40°F), Danby Freezer( 0°F), Coca Cola cooler( <4°C)
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ecolab DW machine is not dispensing adeq concentration of chlorine sanitizer ( test strip shows 0 ppm) Quats multi quat surface sanitizer ( tested by EHOs QAC QR test paper-shows 200 ppm; however operator can't check concentration/no test papers onsite)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): light covers are needed for 4 sets of light fixtures in kitchen
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan maintained in the kitchen doesn't show chemicals to be used for sanitizing and respective concentrations
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
16. MonitoringJan 13, 2017

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Eight coolers and six freezers are being used in the premises-all coolers with the exception of Pepsi QBD cooler ( used for sauces, buns) which keeps temp of 7degC, ( No thermometer for this unit, relish was discarded) were found to maintain good temps. Freezers need to be supplied with thermometers Operator must ensure PHFs being stored at ambient temperatures ( ie room temp) are labelled with TWO hr holding times ( eg, table eggs, gravy and chili that's been pulled out of cooler for re-heat, blanched fries which must be re-fried and served within 3 hrs of initial blanching time)
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Keystone ecolab dispenser produces sol'n with less than 200 ppm quats; ( solution is kept in trigger spray bottles-of which two were checked and found to contain 50-100 ppm quats); Quat bucket for storing wiping cloth was also checked and concentration found to be 50-100 ppm quats. Bleach is used for now until dispenser is repaired. Operator should also ask chemical supplier for a roll of test paper to enable concentration checks Target concentration is 200 ppm ; Storage of knives to be improved ( don't keep knives in between gaps/sides of coolers to keep blades in sanitized state as the narrow sides are quite filthy); Meat slicer is in need of cleaning/sanitizing ( scraps of leftover meat found stuck in an underside part) -slicer to be washed and sanitized after every use and covered to protect from contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): scoop for ice machine needs to be protected from contamination-currently stored on top of machine with mophead and other stuff (CDI) ; ice melting chemicals to be stored away from food ( open bag being stored with Bunge soft marg-CDI)
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): shack in the back where three freezers ( 2 frigidaires and 1 Kenmore) are kept has an open window ( openings must be sealed to prevent entry of pests into the bldg); Opened bags of flour/cornstarch to be kept inside bins with pest-proof lids, baking table needs to be cleaned ( scraps of food will attract pests and pest harbourage)
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
      • F3.4L - The premises must be protected against entry of pests.
17. MonitoringJul 13, 2016

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler at<4degC, Dining room pie cooler at 6degC, Kool it( line cooler) 40degF, M3 line cooler 40degF; True ( 4 pull out shelves) cooler at 40F; M3 Turbo Air freezer
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): low temp DW is not dispensing adequate concentration of sanitizer ( chlorine) less than 10 ppm-rechecked and test strip showed 100 ppm chlorine Multi quats san in spray bottles contain 0 ppm Quats-rechecked and test strip showed 200 ppm quaternaries- operator must obtain test strips for checking quat sanitizer sol'ns
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 12 - Is the contact information the same?
      • Observation(s): confirm physical address ( 9916 Bean Road or 9972 Beane Road???) with owners
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. no coving for the wall to floor juncture by DW machine, floor to be done beside handwash sink ( area is no longer cleanable); 2. bar area ( wooden ledge for blender is not sealed wood- must be sealed to ensure surface is impervious to moisture); 3. container for sauces in Coca Cola cooler is a cardboard box ( re-used/dirty) -please replace with food grade plastic to facilitate cleaning and sanitizing of surfaces-CDI
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): bartenders' hand station doesn't have a supply of single serve towels
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Writing a Sanitation Plan template provided to Kerry Anne; "food safety plan" binder does not have a list of all food equipment/food contact surfaces that require cleaning/sanitizing, nor does it list all chemicals used in the establishment for cleaning and sanitizing
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Sysco 1484567 canola oil, Capri No Trans fat canola oil, sysco onion rings .06/10.42g (.6%), Sysco easy tender breaded seasoned breast strips browned uncooked .037/9.29g; Frozen pierogies have no documentation ( box panel with ings list or NF table was discarded)
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
18. MonitoringApr 23, 2015

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): inconsistent numbers recorded on log ( posted walk in cooler door)
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): soiled shirts worn by 2/4 foodhandlers
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
      • 5.5 - All employees in food preparation areas must wear clean clothing and footwear.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ice scoop must be stored in a sanitized container ( not on top of chest freezer)
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Chicken strips have no label/documentation Tenderflake Lard has no product spec sheet or Nutrition facts table
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
19. MonitoringSep 24, 2014

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths ( used, dry) were not being kept in a sanitized state
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): oven mitts are hung above the garbage bin where they are subject to contamination; oven mitts appear in need of laundering
20. MonitoringMar 12, 2014

    0 infractions

21. MonitoringMay 1, 2013

    0 infractions

22. MonitoringOct 16, 2012

    0 infractions