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Himalayan Village

270 - 2331 66 Street NW Edmonton AB T6K 4B4 · Food - General

Official record from Alberta →

Inspection summary

Himalayan Village has been inspected 11 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on May 19, 2026, found no infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 41 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 24 times across 10 separate inspections, most recently on April 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 34 times across 10 separate inspections, most recently on April 27, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 17 times across 10 separate inspections, most recently on April 27, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed failing to wash hands as required. Staff were observed not washing hands before or after changing or using gloves. Gloves do not replace handwashing. Staff were observed handing dirty dishes and submerging their gloved hands in very dirty dishwater and then touching food and utensils. Staff was observed touching inside of garbage container and then touching food equipment. Staff was observed with a soiled rag on their apron belt that they were wiping their hands on instead of properly washing hands. Cloths cannot be used for wiping hands. Food handlers must not have cloth on apron. All staff were educated on glove use but additional training is required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being prepared directly beside the hand sink where it will be splashed. A barrier is required. Do not store food or equipment in the handwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- cut onions
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was 10.8 C at the time of inspection. Cooler is overfilled.Action is required to ensure foods are below 4C. Repair the unit. Additional measures may be required. This could include reducing the volume of food in the cooler, limiting catering size or larger orders, reducing menu items, getting additional cooler space and/ or using cooler curtains.Foods in the west deli table inserts were 8C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not following proper 3-compartment sink method of dishwashing. Ensure proper manual dishwashing procedures are followed: 3compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 2Compartment 3 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- cooked noodles
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  4. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was left in a sink where dirty dishes were present. 3-compartment sink can only be used for one task at a time. Food cannot be present at the same time as dishes. Sink requires cleaning and sanitizing between dishwashing and food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being left out to thaw at room temperature overnight. Internal temperature was 21C. Inspection conducted at 11:23am. Chicken was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- pail of gravy was thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared directly beside the east hand sink. separation is required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  5. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being cut on a prep space that had food wrap and paper bags of flour stored on them. Marinaded raw chicken was being skewered on a space that had food wrap on it. Ensure all items that might be contaminated by chicken are moved before starting task.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was 10C. Ensure foods are maintained below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- pail of gravy was thawing at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.Dishwasher is not reaching an adequate rinse temperature. Dishwasher was 56C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared directly beside the east hand sink. separation is required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  6. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Upon entry, inspector noted a staff member cutting onions directly on the floor. Knife was on floor. Cutting board was not in use. Do not prepare food on the floor. Cooked chicken was being prepped directly on the counter without the use of a bowl or protective surface.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was on the floor. Food was uncovered in the walk in cooler. Bowls of food were stacked directly in contact with the food below.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat: March 27, 2026 peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods are being held at room temperature. - Cooked noodles are being left on trays on rack at room temperature. Repeat violation. Please email inspector a procedure for cooked noodles for review. Discarded. - Multiple trays of cooked rice were on milk crates at room temperature. Put in cooler.- A pail of manchurian gravy was at room temperature. 17C internal. Discarded. - Cut red onions were being stored in an insert on top of prep table. - Foods in west deli table were 13.3C. - A pot of dahl was sitting on the stove with the burner turned off. Dahl was 49C. - Multiple pails of gravy were sitting on the floor at room temperature. - A pan of hakka noodles was sitting at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not draining. Dirty water is standing in the machine after the cycle. Dishes cannot be properly cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat March 28, 2026. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety knowledge is inadequate. All staff require retraining.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
  7. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  8. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  9. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the west deli table was 9C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  10. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • peeled onions were being stored in a soiled milk crate on the ground, which is not sanitary. Do not store food in milk crates as they are hard to clean and the holes allow for contamination. Do not store food on the floor.Peeled onions must be stored in the cooler. Onions discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in the 3 compartment sink beside raw chicken. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Repeat: Fish and chicken were was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were being stored at room temperature:- peeled onions- chopped green onions- prepared hakka noodles- cooked noodles- cut purple - various sauces labeled "refridgerate after opening"- multiple containers of whipping cream
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the west deli table was 9C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no supply of hot water at the east hand sink.2. The west handsink was full of dirty dishes and could not be used for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • heavy odors and smoke build up were noted when cooking. Please ensure the ventilation system is in proper working condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.
  11. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw fish was sitting in 3 compartment sink where dirty dishes were present. Sinks must be cleaned and sanitized between dirty tasks, like dishwashing, and food handling tasks. 2. Foods were being stored on the floor in the walk in coolers. 3. Foods were not being covered in the coolers. 4. Raw meats were being stored with ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish was being thawed in the sink without cold running water. Staff training is required as staff turned off water after inspector turned it on. Note: sink was not draining properly. Alternative safe thawing method must be used if sink method is not functional. 2. 2 pans of raw chicken were thawing at room temperature by the mixer. 3. Pails of gravy were thawing at room temperature. 4. Chili/ garlic in oil sauce was stored at room temperature. Sauce was bubbling. Discarded. Do not leave garlic in oil at room temperature.5. North east deli table was 12.8C. Do not use if foods are not maintained below 4C. 6. North west deli table was 11.7 C, internal. Do not use if foods are not maintained below 4 C. 7. Multiple trays of cooked noodles were left at room temperature. Discontinue practice.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training. 1 staff member holding valid training must be on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles by dishwasher broken. Gaps exist where debris can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization required in walk in cooler and freezer.2. Cleaning required by onion storage area. Do not let debris accumulate here. 3. deli tables require cleaning.General cleaning and organization required. 4. Cleaning schedule is not in use.

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