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India Palace Restaurant

4030 Albert St Regina SK S4S 3R5 · Food Premises

Official record from Saskatchewan →

Inspection summary

India Palace Restaurant has been inspected 25 times by Saskatchewan Health Authority since October 26, 2023. The most recent inspection, on September 29, 2026, recorded 1 infraction.

2 of 25 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 15 times across 15 separate inspections, most recently on May 27, 2026. For example: Pest Control

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 8 times across 8 separate inspections, most recently on March 18, 2025. For example: Handwashing

  • 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 4 times across 4 separate inspections, most recently on September 13, 2024. For example: Food Storage & Equipment

  • 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 4 times across 4 separate inspections, most recently on August 14, 2024. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • 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 3 times across 3 separate inspections, most recently on August 14, 2024. For example: Dishwashing - General

About this data

These results come from Saskatchewan Health Authority, 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.

25 inspections

  1. Complaint

    1 infraction

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and section 1.5(7) of the Food Facility Standards.
  2. Follow-up

    2 infractions

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  3. Follow-up

    4 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  4. Complaint

    4 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  5. Routine

    2 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  6. Routine

    1 infraction

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  7. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  8. Follow-up

    2 infractions

    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  9. Follow-up

    4 infractions

    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
      • The food facility does not maintain a written record of all pest control measures used in the food facility. Refer to subsection 20(4) of The Food Safety Regulations.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  10. Complaint

    0 infractions

  11. Routine

    3 infractions

    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  12. Follow-up

    3 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
  13. Follow-up

    3 infractions

    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  14. Follow-up

    4 infractions

    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  15. Complaint

    1 infraction

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  16. Routine

    10 infractions

    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
      • Utensils that come into contact with food are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
      • Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
      • Internal temperature of cooked potentially hazardous food is not being reduced rapidly to 20°C (68°F) or less within 2 hours and from 20°C (68°F) to 4°C (40°F) or less within the next four hours. Refer to 2.2.7 of the Public Eating Establishment Standards.
    • Handwashing
      • Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
      • Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
      • Areas surrounding the public eating establishment are not well maintained and/or are a potential pest harbourage. Refer to 6.2 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Tableware, utensils and equipment are not air dried. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Clean-in-place equipment is not cleaned and sanitized as per manufacturer's instructions. Refer to 3.3.3 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Shelving in walk-in cooler is not designed to facilitate cleaning. Refer to 1.10.3 of the Public Eating Establishment Standards.
      • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
      • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  17. Complaint

    1 infraction

    • Pest Control
      • A qualified person is not utilized to eradicate a serious pest infestation. Refer to 6.6 of the Public Eating Establishment Standards.
  18. Complaint

    0 infractions

  19. Follow-up

    6 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  20. Follow-up

    9 infractions

    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Dishwasher/glasswasher is not maintained in a sanitary condition. Refer to 3.2.3 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Utensils that come into contact with food are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Temperature Control - Cooking, Reheating and Hot Holding
      • Potentially hazardous food is not kept at an internal temperature of 60°C (140°F) or greater for hot holding. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
  21. Routine

    9 infractions

    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Food Storage & Equipment
      • Utensils that come into contact with food are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • Washrooms are not maintained in sanitary condition. Refer to 4.5 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  22. Follow-up

    5 infractions

    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a manner that prevents or minimizes the risk of illness, poisoning or injury to the public. Refer to clauses 19(1)(a) and 19(2)(a) of The Food Safety Regulations.
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
  23. Complaint

    4 infractions

    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Finishing Materials
      • Walls in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  24. Follow-up

    6 infractions

    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  25. Follow-up

    5 infractions

    • Clean-in-place
      • Equipment that is too large to be cleaned in sinks or dishwashers is not being effectively cleaned, rinsed, and sanitized. Refer to 3.3.2 of the Public Eating Establishment Standards.
    • Handwashing
      • An adequate number of conveniently located hand wash basins is not provided, or is not accessible, in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.

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