Hotel Northern Star - Kitchen
801 Main Street SE Slave Lake AB T0G 2A0 · Food - General
18 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation exhaust hood service sticker above the grill and certificate of completion of cleaning indicates that the last cleaning was completed in August 2025. The next service/cleaning of the exhaust hood should be completed in February 2026, as indicated by the service sticker and certificate of completion of cleaning. Staff could not produce an up to date certificate or invoice of exhaust hood cleaning when requested by Public Health Inspector. Staff indicated that management has booked an appointment for the exhaust hood to be professionally serviced this week or next week.Ensure that the exhaust hood is serviced on a routine schedule as required for its' maintenance.**Update (March 3, 2026): Operator submitted a confirmation of appointment with a professional kitchen exhaust cleaning company, which is scheduled for March 7, 2026.**Update (March 9, 2026): During the re-inspection the exhaust cleaning technician was observed to be in the kitchen completing cleaning service of the ventilation exhaust hood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Two containers of chlorine (bleach) test strips in the kitchen are expired (EXP: 09/25 and 01/26).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.**Update (March 2, 2026): Staff indicated that new test strips have been ordered and will send an invoice of confirmation of purchase via email to Public Health Inspector.**Update (March 3, 2026): Operator submitted a copy of purchase invoice of new test strips to Public Health Inspector, which is estimated to arrive Sunday March 8, 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation exhaust hood service sticker above the grill and certificate of completion of cleaning indicates that the last cleaning was completed in August 2025. The next service/cleaning of the exhaust hood should be completed in February 2026, as indicated by the service sticker and certificate of completion of cleaning. Staff could not produce an up to date certificate or invoice of exhaust hood cleaning when requested by Public Health Inspector. Staff indicated that management has booked an appointment for the exhaust hood to be professionally serviced this week or next week.Ensure that the exhaust hood is serviced on a routine schedule as required for its' maintenance.**Update (March 3, 2026): Operator submitted a confirmation of appointment with a professional kitchen exhaust cleaning company, which is scheduled for March 7, 2026.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Two containers of chlorine (bleach) test strips in the kitchen are expired (EXP: 09/25 and 01/26).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.**Update (March 2, 2026): Staff indicated that new test strips have been ordered and will send an invoice of confirmation of purchase via email to Public Health Inspector.
- 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 monitoring records are not being adequately documented and maintained.Staff indicated that they have completed the pest control checklist template that was provided by Public Health Inspector during the routine inspection from the preceding week. Please send a copy of completed pest control checklist to Public Health Inspector for review/verification.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation exhaust hood service sticker above the grill and certificate of completion of cleaning indicates that the last cleaning was completed in August 2025. The next service/cleaning of the exhaust hood should be completed in February 2026, as indicated by the service sticker and certificate of completion of cleaning. Staff could not produce an up to date certificate or invoice of exhaust hood cleaning when requested by Public Health Inspector. Staff indicated that management has booked an appointment for the exhaust hood to be professionally serviced this week or next week.Ensure that the exhaust hood is serviced on a routine schedule as required for its' maintenance.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal staff food stored on a white shelf in the kitchen is not being stored properly, adequately separated, or labeled that it is for staff use. Personal staff food is observed to be left open and unsealed. Personal staff items must be properly separated, labeled and stored to prevent accidental misuse and attraction of pests.**This is a repeat violation
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Two containers of chlorine (bleach) test strips in the kitchen are expired (EXP: 09/25 and 01/26).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bulk container of flour in the kitchen contained a single use styrofoam cup without a handle stored directly in the product. Public Health Inspector had staff remove the styrofoam container from the flour container during the inspection. Public Health Inspector provided education on the use of proper scoops for bulk food products and to ensure that scoops are stored in an upright position (handle facing up).Ensure that scoops have a handle and is not directly stored in the bulk dry food supply to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are not maintained in a clean and sanitary condition:1. Dried liquid spill is observed on the floor by the back door 2. Food debris observed by the cardboard boxes between the white shelving at the back of the kitchenEnsure the above noted areas are thoroughly cleaned and sanitized. Food debris and spills must be attended to in a timely manner to prevent pest attraction and harborage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility is equipped with a mechanical dishwasher with chemical sanitization step with chlorine. During the routine inspection, the chlorine line was able to dispense chlorine into the mechanical dishwasher, however it was run various times and was still resulting in a chlorine residual reading of 10 - 50 ppm. Operator agreed to complete dishwashing manually in the 2-compartment sink. Ensure the chemical dishwasher is serviced/maintained in proper working order for the effective sanitization of food equipment, dishware and utensils.**Update (September 11, 2025): Mechanical dishwasher is still not dispensing required concentration (100 ppm) of chlorine during the sanitizing step. PHI tested the dishwasher and a chlorine residual of 10 ppm was obtained with PHIs test strips. Operator indicated they would contact a technician to service the dishwasher. PHI verified staff are ensuring to complete a sanitization step by immersion of dishes into 100 ppm chlorine after running dishes through the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting levels were observed to be inadequate in the following area:Some light fixtures above the food preparation area (wooden preparation table with commercial can opener) in the middle of the kitchen were observed to be burnt out, making the lighting in the area dim.Ensure that light bulbs are replaced in the above noted areas to provide adequate lighting for food service staff to safely handle food and to easily identify areas that require cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area needs to be thoroughly cleaned and sanitized:1. The walls behind the dishwasher in the dish pit area have a significant buildup of grime and dried liquid stains Please ensure the above noted area is maintained in a clean and sanitary condition. Increase the cleaning frequency of this area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility is equipped with a mechanical dishwasher with chemical sanitization step with chlorine. During the routine inspection, the chlorine line was able to dispense chlorine into the mechanical dishwasher, however it was run various times and was still resulting in a chlorine residual reading of 10 - 50 ppm. Operator agreed to complete dishwashing manually in the 2-compartment sink. Ensure the chemical dishwasher is serviced/maintained in proper working order for the effective sanitization of food equipment, dishware and utensils.**Update (September 11, 2025): Mechanical dishwasher is still not dispensing required concentration (100 ppm) of chlorine during the sanitizing step. PHI tested the dishwasher and a chlorine residual of 10 ppm was obtained with PHIs test strips. Operator indicated they would contact a technician to service the dishwasher. PHI verified staff are ensuring to complete a sanitization step by immersion of dishes into 100 ppm chlorine after running dishes through the dishwasher.
- 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 traps (snap traps) were observed within the kitchen. When PHI asked about a pest control documentation, staff indicated that they complete routine checks of the traps, however, they were not documenting these pest control measures being taken. PHI provided AHS pest control template to staff during the inspection. All pest monitoring programs that are in place must be documented. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector.**Note: no evidence of pests or pest activity were observed during the inspection**Update (September 11, 2025): Pest Control Checklist has still not been completed. PHI left another copy of the AHS Pest Control Checklist with front desk staff. Ensure this is completed and sent to PHI for verification.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting levels were observed to be inadequate in the following area:Some light fixtures above the food preparation area (wooden preparation table with commercial can opener) in the middle of the kitchen were observed to be burnt out, making the lighting in the area dim.Ensure that light bulbs are replaced in the above noted areas to provide adequate lighting for food service staff to safely handle food and to easily identify areas that require cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area needs to be thoroughly cleaned and sanitized:1. The walls behind the dishwasher in the dish pit area have a significant buildup of grime and dried liquid stains Please ensure the above noted area is maintained in a clean and sanitary condition. Increase the cleaning frequency of this area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
16 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Lettuce stored in the bottom compartment of the food preparation cooler was observed to be spoiled. PHI discarded the item into the garbage during the inspection. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A blue plastic drink cup was observed to be stored in a bulk storage container of flour. Staff removed the cup out of the container during the inspection. Utensils used for dispensing bulk food products should have handles of sufficient length and be stored to prevent the portion of the utensil that is handled by food service staff from coming in contact with the bulk food supply.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal staff food stored on a white shelf in the kitchen were not being stored properly and were not adequately separated or labeled that they are for staff use. Personal staff food was observed to be left open and unsealed. Containers of personal staff food were labeled with a permanent marker and opened food items were transferred into zip lock bags and labeled by staff during the inspection. Personal staff items must be properly separated, labeled and stored to prevent accidental misuse and attraction of pests.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are not equipped in the following areas: 1. Preparation cooler in front of the deep fryer2. Walk-in freezer was observed to have broken thermometers equipped inside3. Mini fridge labeled 'creamer' in the self-serve breakfast area4. Mini fridge labeled 'milk and butterObtain a thermometer designed for use in the above noted units to verify adequate temperatures are being maintained.**Note: Adequate temperature of the walk-in freezer and preparation cooler were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C (freezer) and 4 degrees C (preparation cooler and mini fridges).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two boxes of frozen bacon and one box of pork breakfast sausages were observed to be thawing on the counter at room temperature. The items were still in a frozen state and were measured at a temperature below 4 degrees C with a probe thermometer. PHI had staff move the boxes into the refrigerator.Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility is equipped with a mechanical dishwasher with chemical sanitization step with chlorine. During the routine inspection, the chlorine line was able to dispense chlorine into the mechanical dishwasher, however it was run various times and was still resulting in a chlorine residual reading of 10 - 50 ppm. Operator agreed to complete dishwashing manually in the 2-compartment sink. Ensure the chemical dishwasher is serviced/maintained in proper working order for the effective sanitization of food equipment, dishware and utensils.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- In the bar area, there is a mechanical iodine ware washer. The facility does not have corresponding iodine test strips for this ware washer.Obtain iodine test strips to ensure the equipment is adequately sanitizing glassware and other utensils. **Note: ware washer was tested using PHI's test strips and an iodine residual of 12 - 12.5 ppm was verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing stations within the facility are not being adequately stocked with supplies. 1. The paper towel dispenser next to the white handwashing sink was empty2. The hand washing sink at the food preparation station in front of the grill did not have a soap dispenserStaff refilled the paper towel dispenser and placed a new hand soap dispenser next to the hand sinks during the inspection. Ensure that all handwashing sinks are adequately stocked with supplies and easily accessible for proper hand hygiene of food service staff.
- 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 traps (snap traps) were observed within the kitchen. When PHI asked about a pest control documentation, staff indicated that they complete routine checks of the traps, however, they were not documenting these pest control measures being taken. PHI provided AHS pest control template to staff during the inspection. All pest monitoring programs that are in place must be documented. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector.**Note: no evidence of pests or pest activity were observed during the inspection
- 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?
- Food Handling Permit for the facility was not displayed. Staff printed and posted the food handling permit on the wall during the inspection. Ensure that a valid and up to date food handling permit is displayed in a visible place 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?
- The light cover for one of the light fixtures within the food preparation area where the two-compartment sink is located was observed to be damaged, with the light bulbs exposed. Damaged light cover pieces were observed on the floor and shoved underneath food equipment. Replace the damaged light cover and remove the damaged light cover pieces from the kitchen. All light bulbs, fixtures, skylights, or other glass fixtures suspended over food processing areas are shatter proof or are shielded in a way to prevent the scattering of broken glass onto food, water, ice or equipment in the event of breakage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting levels were observed to be inadequate in the following areas:1. Some light fixtures within the food preparation area where the two-compartment sink is located were observed to be burnt out, making the lighting in the area dim2. The walk in cooler lighting is dim. The back area of the cooler is where the lighting is most affected Ensure that light bulbs are replaced in the above noted areas to provide adequate lighting for food service staff to safely handle food and to easily identify areas that require cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill/stove was observed to be overdue for service and has a significant build-up of grease. The sticker on the range hood indicates that the last service date was June 2024. Ensure that the range hood is professionally serviced as required for its maintenance. Excessive grease build-up poses a risk of a fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food equipment listed below need to be thoroughly cleaned and sanitized: 1. The exterior of the mechanical dishwasher was observed to have a build-up of grease and debris.2. The door track line for the True sliding door cooler was observed to have a build-up of debris 3. Commercial can opener at the sealed wooden preparation station was observed to have a build-up of food debris and grimeAll food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need to be thoroughly cleaned and sanitized:1. The white front entrance doors to the kitchen have a significant buildup of grime and dried liquid stains2. The light switch board (4 switches) next the front entrance door to the kitchen was observed to have a significant build up of grime 3. The walls behind the dishwasher in the dish pit area have a significant buildup of grime and dried liquid stains Please ensure high touch areas are maintained in a clean and sanitary condition. Increase the cleaning frequency of these areas.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Garbage bin next to the self serve breakfast area was observed to be full and overflowing. Staff emptied the garbage bin during the inspection. Ensure that garbage bins are emptied more frequently.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A significant build-up of moisture & food debris was observed underneath the white poly top cutting board at the food preparation station behind the grill/stovetop. Staff must clean and sanitize the above noted equipment to prevent cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor underneath the low-temperature mechanical dishwasher has accumulated debris and kitchen utensils (a kitchen knife & broken plate). The above mentioned area needs to be cleaned and sanitized. Ensure that staff are maintaining floors in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under the deep fryer and counters were noted to be unclean with food debris and large pieces of deep-fried foods.Ensure that all floor surfaces are maintained in clean conditions. Staff must ensure that all parts of the food preparation area are cleaned thoroughly before closing.Update (March 4, 2024): Floors under the counters and cooking equipment remain unclean with food debris and grease build up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An opened jar of minced garlic was noted to be left at room temperature at the time of inspection. Operator discarded the food item during inspection.Ensure that all foods are stored following the manufacturer's instructions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooking utensils and serving utensils stored in the storage area were noted to be unclean with food debris on surfaces.Ensure that all food utensils are maintained in clean conditions and that staff monitor for complete and thorough dishwashing by the mechanical dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under the deep fryer and counters were noted to be unclean with food debris and large pieces of deep-fried foods.Ensure that all floor surfaces are maintained in clean conditions. Staff must ensure that all parts of the food preparation area are cleaned thoroughly before closing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One tray of fried chicken was stored in the walk in cooler in disrepair. The temperature reading showed 12 degrees Celsius. Operator voluntarily discarded the foods during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk in cooler is not able to maintain temperature below 4 degrees Celsius. The built-in thermometer shows correct temperature reading.Ensure that all cold storage units are maintained in good repair and that staff regularly monitor temperature of the cold holding units.Update (January 5, 2024): The walk-in cooler remains in disrepair. The ambient temperature was measured at 12 degrees Celsius. Inspector noted a written sign on the cooler to indicate that the equipment is out of service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature inside the walk in cooler was measured at 16.8 degrees Celsius. Operator discarded all high risk food items during inspection. Foods discarded include whole turkey meat, salad, cut cauliflower, yogurt, and milk.Ensure that all high risk food items are stored at temperature at or below 4 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer chemical (chlorine) connected to the mechanical dishwasher was noted to be expired. The test strip reading showed 0 ppm of active chlorine. Operator replaced the sanitizer with a new batch during inspection. The test strip reading then showed 100 ppm of chlorine.Ensure that staff regularly check the sanitizer concentration with appropriate test strips to maintain 100 ppm of chlorine at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for the chosen sanitizer (chlorine) were available on site at the time of inspection.Ensure that appropriate test strips are available at all times and that staff regularly check the sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk in cooler is not able to maintain temperature below 4 degrees Celsius. The built-in thermometer shows correct temperature reading.Ensure that all cold storage units are maintained in good repair and that staff regularly monitor temperature of the cold holding units.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils were noted to be stored in unclean conditions with build up of food debris.Ensure that all utensils are washed and sanitized thoroughly with no visible contaminants remaining on surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Damp cleaning clothes were found sitting on counters. Operator corrected the violation during inspection.Ensure that the cleaning clothes are routinely cleaned and kept in sanitizer solutions with adequate concentration at all times.
- 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?
- No records of pest control were available on site.Ensure that monthly pest control checklist is completed and kept on site.
- 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?
- A gap was noted under the back door with no weatherstripping to seal the exit.Ensure that weather stripping is installed and is in good repair to prevent entry of pests.
- 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 on display was expired. Operator printed the current valid food handling permit and replaced the expired copy during inspection.Ensure that valid food handling permit is printed and displayed visible to the public 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?
- The light cover above the dishwashing area was noted to be removed with lights completely exposed.Ensure that all lightings are either shatterproof or equipped with a shatterproof light cover to prevent physical contamination of foods with sharp objects in case where lighting breaks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener was noted to be unclean with build up of food debris. Operator corrected the violation during inspection by cleaning and sanitizing the unclean equipment.Ensure that all food utensils are maintained in a clean, hygienic manner to prevent growth of pathogenic bacteria.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside the microwave was noted to be unclean with food debris. Operator cleaned and sanitized the surfaces during inspection.Ensure that all food contact surfaces are maintained in a hygienic manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?