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Highway 2 Family Diner

NE 24-45-26 W4 Wetaskiwin County AB · Food - General

Official record from Alberta →

Inspection summary

Highway 2 Family Diner has been inspected 17 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 9, 2026, found no infractions.

2 of 17 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 11 separate inspections, most recently on September 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 5 separate inspections, most recently on July 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on September 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 22 times across 11 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that French fries were placed into the deep fryer, resulting in significant bubbling and steam, which may indicate that the fryer oil had not been changed recently. When questioned, staff advised that cleaning of the deep fryer chamber is scheduled for the following morning and that the fryer oil would be replaced at that time.Staff were advised to ensure that the deep fryer is cleaned, and the oil is replaced on regular basis, as needed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of soft drinks was stored on the floor at the time of the inspection.Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Approximately 20 small packages of coffee creamer were stored in a plastic container with an ice pack placed on top. The temperature of the creamers was measured at 16°C. These creamers were discarded at the time of the inspection.Staff were advised to either implement a maximum 2-hour control time with proper labeling or store the creamers under refrigeration in the nearby Danby refrigerator. During the inspection, staff brought out a new batch of coffee creamers and decided to store them in the Danby refrigerator, where they remained visible and easily accessible to customers through the glass door.
    • 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?
      • REPEAT VIOLATION:Pest control records were not maintained/not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • September 10, 2026:It was observed that the white refrigerator near the second entrance, the area beneath the deep fryer, the floor and baseboard joints, the cooking grill, food-contact surfaces, and the overall kitchen required thorough cleaning.The operator was instructed to complete a deep cleaning of these areas immediately and to maintain them on a regular basis to ensure the premises remain clean and in sanitary condition. From the previous inspection:The following equipment and surfaces were observed to be unclean and require attention:1. The air handling/mechanical unit contained a buildup of dust and debris.2. Hard-to-reach areas around the cooking equipment, stove, and shelving units.Corrective Actions:Please clean all noted equipment and areas immediately. These areas should be added into the facility's routine cleaning schedule to ensure that all surfaces and surrounding areas are maintained in a clean and sanitary condition at all times.Cleaning Schedule:A documented cleaning schedule was not available and does not appear to be consistently implemented. A regular, written cleaning schedule must be developed, maintained, and followed to ensure sanitary conditions are maintained throughout the facility.Please:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain records of cleaning activities.Ensure all areas of the facility are maintained in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • REPEAT VIOLATION:Pest control records were not maintained/not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment and surfaces were observed to be unclean and require attention:1. The air handling/mechanical unit contained a buildup of dust and debris.2. Hard-to-reach areas around the cooking equipment, stove, and shelving units.Corrective Actions:Please clean all noted equipment and areas immediately. These areas should be added into the facility's routine cleaning schedule to ensure that all surfaces and surrounding areas are maintained in a clean and sanitary condition at all times.Cleaning Schedule:A documented cleaning schedule was not available and does not appear to be consistently implemented. A regular, written cleaning schedule must be developed, maintained, and followed to ensure sanitary conditions are maintained throughout the facility.Please:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain records of cleaning activities.Ensure all areas of the facility are maintained in a clean and sanitary condition at all times.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • REPEAT VIOLATION:Pest control records were not maintained/not available onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment and surfaces were observed to be unclean and require attention:1. The air handling/mechanical unit contained a buildup of dust and debris.2. The vents of the white deep freezer had accumulated dust and debris.3. High-touch surfaces, including the handles of the sandwich preparation refrigerator, were unclean.In addition, the following areas were observed to be unclean and not maintained in a sanitary condition:4. Hard-to-reach areas around the cooking equipment, stove, and shelving units.5. Flooring at the customer entrance and secondary entrance.A buildup of grease, dust, food particles, and debris was observed in these areas, resulting in an unclean and unsanitary condition.Corrective Actions:Please clean all noted equipment and areas immediately. Ensure that hard-to-reach areas and high-touch surfaces are cleaned regularly and whenever visible accumulations of debris are present. These areas should be added into the facility's routine cleaning schedule to ensure that all surfaces and surrounding areas are maintained in a clean and sanitary condition at all times.Cleaning Schedule:A documented cleaning schedule was not available and does not appear to be consistently implemented. A regular, written cleaning schedule must be developed, maintained, and followed to ensure sanitary conditions are maintained throughout the facility.Please:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain records of cleaning activities.Ensure all areas of the facility are maintained in a clean and sanitary condition at all times.
  5. Monitoring Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sampling is not being conducted on a quarterly basis as required by the terms and conditions of the facility's operating permit.During the inspection, a water sample was collected by the Public Health Inspector and submitted to the Provincial Laboratory for analysis.Please ensure that water samples are collected and submitted at the required quarterly frequency, as per food handling permit requirements.
    • 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?
      • REPEAT VIOLATION:Pest control records were not maintained/not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLAITONFrom the last inspection:It was noted that the chest freezer door had been repaired using black duct tape. This material is not suitable for use on food‑contact or food‑adjacent equipment, as it is not cleanable or durable.Please arrange to have the chest freezer door properly repaired or replaced. Once this has been corrected, provide an update to confirm the work has been completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following equipment and surfaces were observed to be unclean and require attention:1. A black pedestal fan had a significant accumulation of dust, making the fan blades difficult to see.2. The air handling/mechanical unit contained a buildup of dust and debris.3. The vents of the white deep freezer had accumulated dust and debris.4. High-touch surfaces, including the handles of the sandwich preparation refrigerator, were unclean.In addition, the following areas were observed to be unclean and not maintained in a sanitary condition:5. Hard-to-reach areas around the deep fryer, cooking equipment, stove, and shelving units.6. Flooring at the customer entrance and secondary entrance.A buildup of grease, dust, food particles, and debris was observed in these areas, resulting in an unclean and unsanitary condition.Corrective Actions:Please clean all noted equipment and areas immediately. Ensure that hard-to-reach areas and high-touch surfaces are cleaned regularly and whenever visible accumulations of debris are present. These areas should be added into the facility's routine cleaning schedule to ensure that all surfaces and surrounding areas are maintained in a clean and sanitary condition at all times.Cleaning Schedule:A documented cleaning schedule was not available and does not appear to be consistently implemented. A regular, written cleaning schedule must be developed, maintained, and followed to ensure sanitary conditions are maintained throughout the facility.Please:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain records of cleaning activities.Ensure all areas of the facility are maintained in a clean and sanitary condition at all times.
  6. Risk Management Inspection

    3 infractions

    • 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?
      • REPEAT VIOLATION:Pest control records were not maintained/not available onsite.A copy of the AHS Pest Control Checklist has been sent to the owner via email along with the inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • From the last inspection:It was noted that the chest freezer door had been repaired using black duct tape. This material is not suitable for use on food‑contact or food‑adjacent equipment, as it is not cleanable or durable.Please arrange to have the chest freezer door properly repaired or replaced. Once this has been corrected, provide an update to confirm the work has been completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility cleaning has improved; however, additional efforts are still required to ensure the premises are maintained in a clean and sanitary condition. The following items must be thoroughly cleaned immediately and kept clean at all times:Areas Requiring Attention- Flooring in customer Entrance and Second Entrance (currently blocked to the public):- Used oil stored in opened three buckets—remove or properly store in containers.- Top surfaces of the water storage tank require cleaning.- Staff washroom requires cleaning.Cleaning Schedule:A cleaning schedule is not currently available or being implemented.A regular, documented cleaning schedule must be established and followed to maintain sanitary conditions throughout the facility.Action Required:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain all areas of the facility in a clean and sanitary condition at all times.
  7. Monitoring Inspection

    6 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was not sampled on a quarterly basis as required by the permit terms and conditions. During the inspection, a water sample was collected by the Public Health Inspector and submitted to the provincial laboratory. Moving forward, please ensure water samples are submitted according to the assigned frequency.
    • 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?
      • Repeat Violation:Pest control records were not maintained.A copy of the AHS Pest Control Checklist has been sent to the owner via email along with the inspection report.
    • 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?
      • A valid permit was not displayed at this facility. When asked, staff confirmed that the owner has renewed the permit and currently has it in his email.Staff stated they will remind the owner to bring a copy of the permit and display it onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observation:Extensive grease build-up was noted on the ventilation hood and filters in the food preparation/cooking areas.Required Action:Please ensure thorough cleaning of these components and arrange for internal servicing/cleaning by a professional company. This is necessary to reduce fire hazards and prevent contamination from dust or grease particles falling into food items.Submit the service report to our office upon completion
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer door is in disrepair, and insulation is coming out of the door. Please arrange for the repair or replacement of the freezer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is not maintained in a clean and sanitary condition and requires extensive cleaning. Please ensure that all the following noted items are cleaned thoroughly immediately and maintained in a clean and sanitary condition at all times:- Customer Entrance and Second Entrance (currently blocked off to the public):- Heavy buildup on the flooring area.- Used oil stored in several buckets—must be removed or properly stored.Countertop Vent on Ceiling:Covered with dust; requires thorough cleaning.Air Heating Systems (in food preparation area and back room):- Significant buildup of grease and dust particles; clean thoroughly.Entire Facility flooring and Area around Water Storage Tank:Filthy with old buildup of dust and grease particles; requires deep cleaning.Additionally:No cleaning schedule is currently available or being implemented. A regular cleaning schedule must be established and followed to maintain sanitary conditions.Action Required:Clean all the above-noted areas immediately and maintain them on a regular basis.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in pale for cleaning surfaces was measured at 0 ppm. A new solution was prepared and measured at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility uses just detergent (Dawn ultra) for dish washing. Operator prepared a bleach solution for adequate dish sanitization.
    • 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 not maintained.A copy of AHS pest control checklist sent to the operator by Email.
  9. Risk Management Inspection

    1 infraction

    • 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 food handling permit is not displayedWhen asked, operator (Todd Engblom) updated that he has paid permit fee for this year, and permit is sitting in his email inbox, and he does have access to printer and requested our office to mail it out at PO Box 6390, Wetaskiwin. T9A 2G1, ABPHI will request CZ permitting admin staff to mail food handling permit to the operator, if possible.Please ensure that your Food Permit is posted, in public view.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • Flies were seen inside the storage area and pest control record was not available.RecommendationYou may need the help of a professional to handle the situation.September 23, 2024.No flies were seen during the inspection. However, the operator is yet to complete the AHS PCR emailed to him the last time. Note:
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution was measured at 0 ppm. Staff member prepared a new solution (100 ppm). Test strips were available
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • i) The storage room is not properly organized.Action:Please discard items in the storage room that are no longer useful. Also, keep food and no-food items separated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member was not following proper procedure even when the AHS 2 sink procedure pamphlet was posted close to the sink area. Action: Please ensure that you follow the AHS 2 sink procedure posted on the wall. clean the dish, wash and rinse and then sanitize.
    • 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?
      • Flies were seen inside the storage area and pest control record was not available.RecommendationYou may need the help of a professional to handle the situation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • i) Food debris were littered on the floor in the food prep area.ii) The refrigerator in the storage room needs to be cleaned.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 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 have been ordered but have not arrived yet. Please submit a photo of the strips once they arrive.
  14. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have any approved sanitizers available for use. The previously prepared sanitizer solution was measured at 0ppm chlorine. Please purchase an approved sanitizer such as unscented bleach, a QUAT sanitizer, or iodine sanitizer and keep it stored at the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white standing refrigerator was measured at 7-8C. Please ensure all refrigerators and coolers are holding food 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and cooked ground beef in the hot holding units were measured at 28C and 37C, respectively. Please ensure high-risk foods in hot holding units are cooked to 74C, then held at a minimum of 60C while in the hot holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw ground beef was being stored on the counter at room temperature and was measured at 18C. Please ensure high-risk foods such as raw ground beef are stored at <4C or >60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have an approved sanitizer for dishwashing stored on-site. Please ensure an approved sanitizer is always available for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was unable to supply hot water. Please ensure the water distribution system is repaired so the handwashing sink can supply hot and cold water.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility does not have hot, running water available. Please ensure the water distribution system is repaired such that all sink fixtures can supply a constant stream of hot and cold water.
    • 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?
      • Permit posted at the facility expired in 2022. Please ensure a valid permit is printed and posted at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It is not known when the last professional cleaning of the vent hood is. Ensure that it is maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility does not have a written cleaning list. Please prepare a written cleaning list for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cooking equipment was observed to have a build-up of grease. Please ensure this area is cleaned regularly to prevent the build-up of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet is not operational. Please have the toilet repaired so it is operational.
  15. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. *outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. *outstanding Cupboards in kitchen area were sticky. *correctedSome dishes were in unclean condition. *correctedIn-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition. *outstanding
  16. Risk Management Inspection

    4 infractions

    • 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 logs required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. *outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. *outstanding Cupboards in kitchen area were sticky. *correctedSome dishes were in unclean condition. *correctedIn-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition. *outstanding
  17. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator mixing soap and bleach. Do not mix chemicals as it can be unsafe.Operator re-made sanitizing solution with only bleach. 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were satisfactory in fridges.Container of raw hamburger meat was sitting on the counter during this inspection. Operator makes burger patties to order. Operator was asked to put this container of raw meat in the fridge. Do not keep high risk food product at room temperature for extended periods of time. Bacteria and toxins can grow to dangerous numbers and can cause food borne illness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink did not have paper towel. Operator was using a hand towel. Let her know that hand towels cannot be used as they can harbour bacteria. Operator had napkins on site. Use napkins until you get your paper towels in please
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed. Operator removed droppings. Please review all areas and assess for droppings. Operator has traps set out. Maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. Piece of wooden board with laminant was used to cover the deep fryer. This material is not smooth or easily cleanable any longer. Operator removed it to the garbage during this inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. Cupboards in kitchen area were sticky. Some dishes were in unclean condition. In-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition.
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