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JJ's Neighbourhood Pub

2 Spruce Center SW Calgary AB T3C 3B3 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation on floor in between and behind chest freezers in the back storage area.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer made available at the front bar area. Corrected during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tube of raw pork stored above ready-to-eat-foods (cheese)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were old and discolored. Obtain new chlorine test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Utensils and container lids placed directly in hand washing sink. Ensure hand sink is kept free and easily accessible at all times. 2. Paper towel dispenser for the back hand wash station was emptyAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels and a garbage bin
    • 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 posted was expired
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ice machine was leaking - water pooling in bar area2. Pipe under the bar hand sink was leaking
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation on floor in between and behind chest freezers in the back storage area. 2. Pizza pans and debris on floor under cooking equipment3. Cleaning required on floor of walk-in cooler
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw chicken was observed in submerged water thawing at 10.8°C at the handwashing sink.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water, in the microwaving, or in a manner that will prevent the growth of pathogenic bacteria.2) Pizza toppings were stored on top of the prep cooler at 8°C.Ensure the pizza toppings are stored in the food inserts in the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Raw chicken was stored in the handwashing sink basin.The raw chicken was stored in the walk-in cooler.Handwashing sink must be accessible 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?
      • 1) The screen door could not be properly closed; gap was noted at the top and bottom of the screen door.2) The screen door net was torn and disrepair.Properly closed the screen door, seal the gap and replace the screen door net.
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Although a wooden platform was installed as a splash guard but it was not properly finished.Ensure surfaces are sooth, non-absorbent to moisture and easy to clean.Previous violation:There was no splash guard installed between the prep cooler and the handwashing sink.Install a splash guard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The top shelving above the dishwasher was cracked, disrepair, and not properly finished.2) The shelving opposite the dishwasher and in the cookline was not properly finished.3) The cabinet adjacent the dishwasher was not properly finished. 4) The top shelving and counter in the pizza oven area was not properly finished.5) The top shelving in the storage room was not properly finished.Ensure the shelving is properly finished, smooth, non-absorbent to moisture and easy to clean.
  6. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard installed between the prep cooler and the handwashing sink.Install a splash guard.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The wooden platform supporting the mechanical dishwasher was porous and had water damage.Remove the platform so the dishwasher can sit directly on the floor, and thoroughly clean and sanitize the area behind 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?
      • 1) The top shelving above the dishwasher was cracked, disrepair, and not properly finished.2) The shelving opposite the dishwasher and in the cookline was not properly finished.3) The cabinet adjacent the dishwasher was not properly finished. 4) The top shelving and counter in the pizza oven area was not properly finished.5) The top shelving in the storage room was not properly finished.Ensure the shelving is properly finished, smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cabinet used to store the dishes were dirty. Clean and properly finish the cabinet. Rewash the all the dishes in the cabinet.Ensure the cabinet is properly covered to prevent the contamination of the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Grease deposit and dust buildup were noted on and around the ventilation canopy plumbing line.3) Underneath the prep table adjacent the back exit door was dirty and disorganized.4) Underneath the ventilation canopy was dirty.5)) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.6) Food debris was noted between the prep cooler at the dishwasher area and the standing freezer at the kitchen door.7) Debris buildup noted in the interior of the high temp dishwasher.8) Bulk food container lids had food debris build up.9) The mechanical room was disorganized and dirty.10) dust buildup was noted on the walk-in cooler fan covers11) Underneath and around the pizza oven was dirty.Clean and sanitize the indicated areas.Recurring violations:4) Underneath the prep table adjacent the back exit door was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.9) The mechanical room flooring was dirty specifically behind the hot water tank and chest freezer were accumulated with dust, dirt and debris.Clean and sanitize the indicated areas.Previous violations:1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep table adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule for the facility.Prepare, implement, and maintain a detailed written daily/ weekly/ monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment. Provide the written sanitation program to your health inspector for review.Ongoing violation:No written sanitation procedure was available.Previous violation:No written sanitation program was available.
  7. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation:1) There was a gap at the left side of the back exit screen door.2) There was a gap at the bottom of the back exit screen door.Previous violation:There was a gap at the bottom left corner of the back exit screen door.Repair the screen door to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Grease deposit and dust buildup were noted on and around the ventilation canopy plumbing line.3) Underneath the prep table adjacent the back exit door was dirty and disorganized.4) Underneath the ventilation canopy was dirty.5)) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.6) Food debris was noted between the prep cooler at the dishwasher area and the standing freezer at the kitchen door.7) Debris buildup noted in the interior of the high temp dishwasher.8) Bulk food container lids had food debris build up.9) The mechanical room was disorganized and dirty.10) dust buildup was noted on the walk-in cooler fan covers11) Underneath and around the pizza oven was dirty.Clean and sanitize the indicated areas.Recurring violations:4) Underneath the prep table adjacent the back exit door was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.9) The mechanical room flooring was dirty specifically behind the hot water tank and chest freezer were accumulated with dust, dirt and debris.Clean and sanitize the indicated areas.Previous violations:1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep table adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule for the facility.Prepare, implement, and maintain a detailed written daily/ weekly/ monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment. Provide the written sanitation program to your health inspector for review.Ongoing violation:No written sanitation procedure was available.Previous violation:No written sanitation program was available.
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:Foods in the walk-in cooler were not covered.Previous violations:1) Food products in the walk-in cooler were kept on the floor.2) Food products in the walk-in cooler were uncovered.3) Ground meat was stoved above the beer in the walk-in cooler.4) Non-food grade container was in use.5) Spaghetti was stored on the pizza box. Store food products 15 cm (6 inches) off the floor.Cover food products in the walk-in cooler.Previous violations:Food products and beverage cases in the walk-in cooler were stored directly on the floor.- Please store all food and drink products off the floor in a safe and sanitary manner at least 6 inches off the ground to facilitate better sanitation and pest management procedures.
    • 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?
      • Recurring violation:No recent pest control record.Contact your pest control operator to set up pest control monitoring system.Previous violation:No recent pest control records available.- Spoke onsite with pest control operator and was informed that last service was done in April and no service was done since then which will be discussed between pest operator and facility operator if they will proceed with professional services moving forward.- Please note pest management records will still be required if pest management is performed by facility operator.
    • 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?
      • Recurring violation:There was a gap at the left side of the back exit screen door.Previous violation:There was a gap at the bottom left corner of the back exit screen door.Repair the screen door to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap noted on the ceiling in the storage room.Replace the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing violation:Duct tape was used to hold the chest freezer lid in the mechanical room.Previous violation:Duct tape was used to hold the chest freezer lid in the mechanical room.Remove the duct tape and replace the chest freezer lid.Previous violations:The chest freezer lid was in disrepair.Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Grease deposit and dust buildup were noted on and around the ventilation canopy plumbing line.3) Underneath the prep table adjacent the back exit door was dirty and disorganized.4) Underneath the ventilation canopy was dirty.5)) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.6) Food debris was noted between the prep cooler at the dishwasher area and the standing freezer at the kitchen door.7) Debris buildup noted in the interior of the high temp dishwasher.8) Bulk food container lids had food debris build up.9) The mechanical room was disorganized and dirty.10) dust buildup was noted on the walk-in cooler fan covers11) Underneath and around the pizza oven was dirty.Clean and sanitize the indicated areas.Recurring violations:4) Underneath the prep table adjacent the back exit door was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.9) The mechanical room flooring was dirty specifically behind the hot water tank and chest freezer were accumulated with dust, dirt and debris.Clean and sanitize the indicated areas.Previous violations:1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep table adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedure was available.Previous violation:No written sanitation program was available.
  9. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Cleaning cloths were kept on the counter.2) No sanitizer bucket was available.3) No sanitizer was on site.The owner was instructed to purchase a bleach right away.Sanitizer bucket was prepared and measured at 100 ppm and cleaning cloths was submerged therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:Foods in the walk-in cooler were not covered.Previous violations:1) Food products in the walk-in cooler were kept on the floor.2) Food products in the walk-in cooler were uncovered.3) Ground meat was stoved above the beer in the walk-in cooler.4) Non-food grade container was in use.5) Spaghetti was stored on the pizza box. Store food products 15 cm (6 inches) off the floor.Cover food products in the walk-in cooler.Previous violations:Food products and beverage cases in the walk-in cooler were stored directly on the floor.- Please store all food and drink products off the floor in a safe and sanitary manner at least 6 inches off the ground to facilitate better sanitation and pest management procedures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Utensils/tongs were stored on the pizza oven door handle.The utensils/tongs were stored in a sanitizer bucket at 100 ppm.2) Small ceramic container was stored in the bulk food.Obtain scoops that have a handle.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cooking oil was stored in a used can food.Store food in a food grade container.2) Bulk food was stored in a Rubbermaid container.Store food in a food grade container. Alternatively, you can store food with the package in the Rubbermaid container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 68 degrees Celsius.The 2-compartment sink will be used in the meantime.Ensure the dishwasher is maintained at 71 degrees Celsius at the plate level.
    • 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?
      • Recurring violation:No recent pest control record.Contact your pest control operator to set up pest control monitoring system.Previous violation:No recent pest control records available.- Spoke onsite with pest control operator and was informed that last service was done in April and no service was done since then which will be discussed between pest operator and facility operator if they will proceed with professional services moving forward.- Please note pest management records will still be required if pest management is performed by facility operator.
    • 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?
      • Recurring violation:There was a gap at the left side of the back exit screen door.Previous violation:There was a gap at the bottom left corner of the back exit screen door.Repair the screen door to prevent the 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?
      • Food handling permit in voice was displayed.Print and display the food handling permit where the person served can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing violation:Duct tape was used to hold the chest freezer lid in the mechanical room.Previous violation:Duct tape was used to hold the chest freezer lid in the mechanical room.Remove the duct tape and replace the chest freezer lid.Previous violations:The chest freezer lid was in disrepair.Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Char and grease deposits were noted on the ventilation canopy filter.2) Grease deposit and dust buildup were noted on and around the ventilation canopy plumbing line.3) Underneath the prep table adjacent the back exit door was dirty and disorganized.4) Underneath the ventilation canopy was dirty.5)) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.6) Food debris was noted between the prep cooler at the dishwasher area and the standing freezer at the kitchen door.7) Debris buildup noted in the interior of the high temp dishwasher.8) Bulk food container lids were had food debris build up.9) The mechanical room was disorganized and dirty.10) dust buildup was noted on the walk-in cooler fan covers11) Underneath and around the pizza oven was dirty.Clean and sanitize the indicated areas.Recurring violations:4) Underneath the prep table adjacent the back exit door was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.9) The mechanical room flooring was dirty specifically behind the hot water tank and chest freezer were accumulated with dust, dirt and debris.Clean and sanitize the indicated areas.Previous violations:1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep table adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedure was available.Previous violation:No written sanitation program was available.
  10. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:2) Food product (gravy) in the walk-in cooler were uncovered.3) Ground meat was stoved above the beer in the walk-in cooler.4) Blue Rubbermaid non-food grade container was in use.*The gravy was covered.*The ground beef was stored in a separate location.*Use food grade containers.Previous violations:1) Food products in the walk-in cooler were kept on the floor.2) Food products in the walk-in cooler were uncovered.3) Ground meat was stoved above the beer in the walk-in cooler.4) Non-food grade container was in use.5) Spaghetti was stored on the pizza box. Store food products 15 cm (6 inches) off the floor.Cover food products in the walk-in cooler.Previous violations:Food products and beverage cases in the walk-in cooler were stored directly on the floor.- Please store all food and drink products off the floor in a safe and sanitary manner at least 6 inches off the ground to facilitate better sanitation and pest management procedures.
    • 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?
      • Recurring violation:No recent pest control record.Contact your pest control operator to set up pest control monitoring system.Previous violation:No recent pest control records available.- Spoke onsite with pest control operator and was informed that last service was done in April and no service was done since then which will be discussed between pest operator and facility operator if they will proceed with professional services moving forward.- Please note pest management records will still be required if pest management is performed by facility operator.
    • 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?
      • Side exit door at front of house has noticeable gaps along the bottom left corner.- Please address the gaps and ensure a good seal if formed to prevent unwanted pest entry.
    • 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?
      • There was a gap at the bottom left corner of the back exit screen door.Repair the screen door to prevent the 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?
      • Food handling permit in voice was displayed.Print and display the food handling permit where the person served can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was used to hold the chest freezer lid in the mechanical room.Remove the duct tape and replace the chest freezer lid.Previous violations:1. Deep grooves were noted on the cutting boards.Resurface or replace the cutting board.2) The chest freezer lid was in disrepair.Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:4) Underneath the prep table adjacent the back exit door was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.9) The mechanical room flooring was dirty specifically behind the hot water tank and chest freezer were accumulated with dust, dirt and debris.Clean and sanitize the indicated areas.Previous violations:1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep table adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedure was available.Previous violation:No written sanitation program was available.
  11. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were kept on the counter.Cleaning cloths were taken off the counter and kept in the laundry bag.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was not available and the cleaning cloths were being reused.Sanitizer buckets were prepared at 100 ppm and the cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products in the walk-in cooler were kept on the floor.2) Food products in the walk-in cooler were uncovered.3) Ground meat was stoved above the beer in the walk-in cooler.4) Non-food grade container was in use.5) Spaghetti was stored on the pizza box. Store food products 15 cm (6 inches) off the floor.Cover food products in the walk-in cooler.Previous violations:Food products and beverage cases in the walk-in cooler were stored directly on the floor.- Please store all food and drink products off the floor in a safe and sanitary manner at least 6 inches off the ground to facilitate better sanitation and pest management procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:No chlorine test strip was available to measure the sanitizer solution concentration.Previous violation:No chlorine test strips available for monitoring sanitizer solution concentration.- Please acquire valid test strips and ensure routine monitoring is performed to check concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the back kitchen handwashing sink.
    • 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?
      • Recurring violation:No recent pest control record.Contact your pest control operator to set up pest control monitoring system.Previous violation:No recent pest control records available.- Spoke onsite with pest control operator and was informed that last service was done in April and no service was done since then which will be discussed between pest operator and facility operator if they will proceed with professional services moving forward.- Please note pest management records will still be required if pest management is performed by facility operator.
    • 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?
      • Side exit door at front of house has noticeable gaps along the bottom left corner.- Please address the gaps and ensure a good seal if formed to prevent unwanted pest entry.
    • 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?
      • There was a gap at the bottom left corner of the back exit screen door.Repair the screen door to prevent the 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?
      • Food handling permit in voice was displayed.Print and display the food handling permit where the person served can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the cutting boards.Resurface or replace the cutting board.2) The chest freezer lid was in disrepair.Repair or replace the chest freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Used utensils and tongs were kept on the pizza oven handle.2. Used utensils and knife were were kept on the counter.3. Utensil was kept on the pizza oven.Store serving utensils in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grime were noted on the kitchen walls, ceiling, along the wiring and on the light fixtures.2) Char and grease deposits were noted on the ventilation canopy filter.3) Grease deposit was noted on and around the deep fryer.4) Underneath the prep cooler adjacent the back exit door was dirty.5) Underneath the ventilation canopy was dirty.6) Underneath and behind the dishwasher and 2-compartment sink area had dirt build up.7) Inside the microwave was dirty.8) Bulk food container lids were had food debris build up.9) The mechanical room was dirty.Clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation program was available.