Skip to content
Loading map…

Karahi Point

42 - 975 Broadmoor Boulevard Sherwood Park AB T8A 5W9 · Food - General

17 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat in sink. Meat reading 36 degrees celsius. Meat was discarded by owner. Discussed proper thawing methods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dust throughout kitchen facility including but not limited to lower prep shelves, dishwashing area.
  2. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spices being added to containers that are not free of food debris. Spice containers to be cleaned, free of debris, sanitized and then refilled with spice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bulk food storage containers are non-food grade. Replace with food grade containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • two ceiling vents require cleaning to remove build-up of debris and dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dust were observed in the following areas:-underside of shelving throughout facility- under cooking area/ stoves- grease build up on front lower areas of ovens.
  3. Risk Management Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cooked food items stored in cooler are not marked with date of preparation or consumed by date. One labeled bucket is marked June 4.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle sanitizing solutions for food preparation surfaces and equipment is not being verified for concentration. Sanitizer solution measures zero parts per million residual using QUAT test trip during inspection. No other sanitizing solutions are available. QUAT test strips are not available for testing the sanitizing solution concentration.Soiled cleaning cloths are not being stored in sanitizer solution and are observed throughout the kitchen facility including food preparation surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No record keeping logs are maintained.There are no written procedures available for ensuring the safe and sanitary operation and maintenance of the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened cans are being reused for food storage. Opened cans found in in walk-in cooler and prep cooler storage, and washed cans for reuse are stored on shelves.The ice machine is left open, ice is partially melted and scoop left inside ice machine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage requires cleaning to remove build up of debris. Continuation of violationNon-food grade containers were being used to store foods. Continuation of violationOnly use food grade utensils, equipment and containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items are being added to containers that are not free of food debris. Sauces are being added to food containers that have debris still visible from previous use. Cooked food items and sauces are stored in containers with food debris encrusted on the outside of the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods including cream-based sauces are stored in inadequate ice baths. Whipping cream and milk are stored at room temperature. The temperature of cream-based sauces are 8°C-10 °C, whipping cream is 10 °C and milk is 12 °C when measured with a thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal cooking temperatures of potentially hazardous foods such as meat are not being verified.
    • 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 significant number of drain flies are observed throughout the kitchen. Flies are prevalent in food preparation areas, in the bulk dry food storage area and in the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Numerous floor tiles throughout facility kitchen are cracked or missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling ventilation has build-up of debris and dust.
    • 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 cooking area ventilation system shows signs of charring and lights in ventilation system are not in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dust have accumulated in the following areas of the facility: dry storage area, walk-in coolers, walk-in freezer, standalone coolers and freezers, dishwashing area, food carts, stove top burner area, ovens, walls and flooring.Food debris and dust have accumulated in the following areas with direct food handling: food preparation tables, floor stand mixer, blenders, ice machine, food storage buckets.
  4. Risk Management Inspection

    14 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Work Order issued on Sept 8, 2025 not being complied with and violations not corrected by Sept. 22, 2205.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cooked food items stored in cooler are not marked with date of preparation or consumed by date. One labeled bucket is marked June 4.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle sanitizing solutions for food preparation surfaces and equipment is not being verified for concentration. Sanitizer solution measures zero parts per million residual using QUAT test trip during inspection. No other sanitizing solutions are available. QUAT test strips are not available for testing the sanitizing solution concentration.Soiled cleaning cloths are not being stored in sanitizer solution and are observed throughout the kitchen facility including food preparation surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No record keeping logs are maintained.There are no written procedures available for ensuring the safe and sanitary operation and maintenance of the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened cans are being reused for food storage. Opened cans found in in walk-in cooler and prep cooler storage, and washed cans for reuse are stored on shelves.The ice machine is left open, ice is partially melted and scoop left inside ice machine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage requires cleaning to remove build up of debris. Continuation of violationNon-food grade containers were being used to store foods. Continuation of violationOnly use food grade utensils, equipment and containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items are being added to containers that are not free of food debris. Sauces are being added to food containers that have debris still visible from previous use. Cooked food items and sauces are stored in containers with food debris encrusted on the outside of the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods including cream-based sauces are stored in inadequate ice baths. Whipping cream and milk are stored at room temperature. The temperature of cream-based sauces are 8°C-10 °C, whipping cream is 10 °C and milk is 12 °C when measured with a thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal cooking temperatures of potentially hazardous foods such as meat are not being verified.
    • 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 significant number of drain flies are observed throughout the kitchen. Flies are prevalent in food preparation areas, in the bulk dry food storage area and in the dishwashing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Numerous floor tiles throughout facility kitchen are cracked or missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling ventilation has build-up of debris and dust.
    • 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 cooking area ventilation system shows signs of charring and lights in ventilation system are not in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dust have accumulated in the following areas of the facility: dry storage area, walk-in coolers, walk-in freezer, standalone coolers and freezers, dishwashing area, food carts, stove top burner area, ovens, walls and flooring.Food debris and dust have accumulated in the following areas with direct food handling: food preparation tables, floor stand mixer, blenders, ice machine, food storage buckets.
  5. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage requires cleaning to remove build up of debris. Continuation of violationNon-food grade containers were being used to store foods. Continuation of violationOnly use food grade utensils, equipment and containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers in cooler/ freezer require cleaning between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • General temperature:Potentially hazardous foods including cream-based sauces, were being held at 11 and 15 degrees Celsius respectively. All foods requiring refrigeration must be stored in a method to keep within proper cooling temperatures.Action:Ensure all potentially hazardous food including cream-based sauces and whipping cream are stored at less than 4 degrees Celsius or greater than 60 degrees Celsius when not in use.
    • 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?
      • drain/ fruit flies have improved in the kitchen facility but are still present areas.Continue to work with pest control to maintain and mediate flies in facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no one in care and control of the food establishment that holds a certificate in approved food safety training. Action:Identify one person in care and control of the premises who is onsite regularly and holds a certificate in an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor missing tiles. Replace tiles in area. Floor drains have been capped. Drains should have access to add water and for ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ceiling ventilation requires cleaning to remove build-up of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and soil accumulated has improved, however areas in facility still require cleaning: dry storage area, dishwashing area, walls and flooring.Action:Clean food debris and soil that has accumulated in the facility.
  6. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in Place method:food prep areas not being cleaned or sanitized after or between use. Acton: Ensure all food prep areas are being sanitized between use with an approved sanitizer solution. Cleaning Cloths:Soiled cleaning cloths that are not being stored in sanitizer solutions were observed throughout the kitchen facility including food preparation surfaces.Action: Ensure cleaning cloths are kept in a sanitizing solution when not in use and changed out as needed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety logs are being kept. Action: log food safety measures, i.e. temperatures of food and cooling/ hot holding equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaging/ Containers:Containers used are not all food grade containers, in addition, containers are cover in debris that is contaminating food. Protect from contamination: Food items are being contaminated by employer using same scoops for multiple food items. i.e. sauce mixing. Action: ensure spoons/ utensils for food handling are being cleaned and stored properly between use to prevent cross contamination between food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage requires cleaning to remove build up of debris. Continuation of violationNon-food grade containers were being used to store foods. Continuation of violationOnly use food grade utensils, equipment and containers.Ice Scoop stored in ice machine. Remove and place in sanitized container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cleaned utensils being stored in container not cleaned. Cleaned utensils being stored with unclean. Bulk food containers in cooler/ freezer require cleaning between use.Use of bowls as scoops and left in bulk storage containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking of foods:A probe food thermometer was not available for measuring internal temperatures of food. Action: Provide a probe thermometer for monitoring internal temperatures of food. General temperature:Potentially hazardous foods including cream-based sauces and whipping cream, were being held at 11 and 15 degrees Celsius respectively. All foods requiring refrigeration must be stored in a method to keep within proper cooling temperatures.Action:Ensure all potentially hazardous food including cream-based sauces and whipping cream are stored at less than 4 degrees Celsius or greater than 60 degrees Celsius when not in use. Temperature logs are required to ensure temperatures are being maintained. Ice will need to be replenished as required.Thermometers in all coolers/ freezersAction:Thermometers are required for all coolers, freezers, thermometers must be placed inside to ensure adequate reading.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizing solution for food preparation surfaces and equipment was not being verified. Test strips for QUAT solution were adulterated and were not usable.Action: Ensure the sanitizer solutions for dishwashing and surface sanitizing are prepared and tested daily. Test strips must be stored in a clean dry environment.
    • 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 significant number of drain flies and fruit flies were observed throughout the kitchen. Flies were prevalent on food preparation areas, in the bulk dry food storage area and the dishwashing area. Action: Implement control measures to address drain flies and fruit flies in the facility. Continuation of violation
    • 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 pest control records on site at facility. Requested via email after inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no one in care and control of the food establishment that holds a certificate in approved food safety training. Action:Identify one person in care and control of the premises who is onsite regularly and holds a certificate in an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor missing tiles. Replace tiles in area. Floor drains have been capped. Drains should have access to add water and for ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ceiling ventilation requires cleaning to remove build-up of debris.Exhaust system over cooking area requires cleaning, removal of char debris. Light in ventilation area not working.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment insanitary:Food debris and soil have accumulated in the following areas with direct food handling: food preparation tables, floor stand mixer, blenders, ice machine, ice cream storage.Action: Clean and sanitize food debris and soil that has accumulated in areas with direct food contact including food preparation tables, floor stand mixer, blenders, ice machine, ice cream storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and soil have accumulated in the following areas of the facility: dry storage area, walk-in coolers, walk-in freezer, standalone coolers and freezers, dishwashing area, walls and flooring.Action:Clean food debris and soil that has accumulated in the areas including and not limited to: dry and cooler storage areas, coolers, freezers, dishwashing area, walls and flooringOrganized and easy to clean:Coolers/ shelving areas are not organized or easy to clean. Action: organize areas and ensure areas are kept clean and free from debris.
  7. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in Place method:food prep areas not being cleaned or sanitized after or between use. Acton: Ensure all food prep areas are being sanitized between use with an approved sanitizer solution. Cleaning Cloths:Soiled cleaning cloths that are not being stored in sanitizer solutions were observed throughout the kitchen facility including food preparation surfaces.Action: Ensure cleaning cloths are kept in a sanitizing solution when not in use and changed out as needed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Sanitizer solution was ready to use or in use during the time of inspection. Employee mixed sanitizer solution during inspection in a spray bottle. PHI tested solution with PHI QUAT test strips to ensure proper concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety logs are being kept. Action: log food safety measures, i.e. temperatures of food and cooling/ hot holding equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaging/ Containers:Containers used are not all food grade containers, in addition, containers are cover in debris that is contaminating food. Protect from contamination: Food items are being contaminated by employer using same scoops for multiple food items. i.e. sauce mixing. Action: ensure spoons/ utensils for food handling are being cleaned and stored properly between use to prevent cross contamination between food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage requires cleaning to remove build up of debris. Continuation of violationNon-food grade containers were being used to store foods. Continuation of violationOnly use food grade utensils, equipment and containers.Ice Scoop stored in ice machine. Remove and place in sanitized container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking of foods:A probe food thermometer was not available for measuring internal temperatures of food. Action: Provide a probe thermometer for monitoring internal temperatures of food. General temperature:Potentially hazardous foods including cream-based sauces and whipping cream, were being held at 11 and 15 degrees Celsius respectively. All foods requiring refrigeration must be stored in a method to keep within proper cooling temperatures.Action:Ensure all potentially hazardous food including cream-based sauces and whipping cream are stored at less than 4 degrees Celsius or greater than 60 degrees Celsius when not in use. Temperature logs are required to ensure temperatures are being maintained. Ice will need to be replenished as required.Thermometers in all coolers/ freezersAction:Thermometers are required for all coolers, freezers, thermometers must be placed inside to ensure adequate reading.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizing solution for food preparation surfaces and equipment was not being verified. Test strips for QUAT solution were adulterated and were not usable.Action: Ensure the sanitizer solutions for dishwashing and surface sanitizing are prepared and tested daily. Test strips must be stored in a clean dry environment.
    • 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 pest control records on site at facility. Requested via email after inspection.
    • 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 significant number of drain flies and fruit flies were observed throughout the kitchen. Flies were prevalent on food preparation areas, in the bulk dry food storage area and the dishwashing area. Action: Implement control measures to address drain flies and fruit flies in the facility. Continuation of violation
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no one in care and control of the food establishment that holds a certificate in approved food safety training. Action:Identify one person in care and control of the premises who is onsite regularly and holds a certificate in an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor missing tiles. Replace tiles in area. Floor drains have been capped. Drains should have access to add water and for ventilation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment insanitary:Food debris and soil have accumulated in the following areas with direct food handling: food preparation tables, floor stand mixer, blenders, ice machine, ice cream storage.Action: Clean and sanitize food debris and soil that has accumulated in areas with direct food contact including food preparation tables, floor stand mixer, blenders, ice machine, ice cream storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and soil have accumulated in the following areas of the facility: dry storage area, walk-in coolers, walk-in freezer, standalone coolers and freezers, dishwashing area, walls and flooring.Action:Clean food debris and soil that has accumulated in the areas including and not limited to: dry and cooler storage areas, coolers, freezers, dishwashing area, walls and flooringOrganized and easy to clean:Coolers/ shelving areas are not organized or easy to clean. Action: organize areas and ensure areas are kept clean and free from debris.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food storage requires cleaning to remove build up of debris. 2. Non-food grade containers were being used to store foods. Only use food grade utensils, equipment and containers.*continuation from previous inspection
    • 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?
      • Fruit flies/ drain flies were still observed during the time of inspection but had noticeably decreased in amount. Pest control documents received showing fruit flies are being treated to remediate the issue. Action: Continue to have pest control visit until issue has been resolved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping continued but major improvements from previous inspection.PHI provided areas that need immediate attention and discussed cleaning schedule with operator for maintenance.
  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for cleaning food prep areas, surfaces or equipment.Used cloths were not being kept in a sanitizer solution. Equipment previously used was not cleaned and sanitized in an appropriate manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food storage requires cleaning to remove build up of debris. 2. Non-food grade containers were being used to store foods. Only use food grade utensils, equipment and containers.*continuation from previous inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration unit in prep table reading 11-12C. Lower temp to 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw Chicken not being thawed in an appropriate manner. Chicken observed to be 18C-20C. Chicken discarded by operator during time of inspection.Milk jug reading 10C. Placed back in cooler during inspection.
    • 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?
      • Fruit flies/ drain flies were observed during the time of inspection.Action: Have pest control revisit to determine the cause of the flies and remediate in appropriate manner for a food facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Employee had limited knowledge of food safety measures ie. thawing of high risk foods.Recommend employees have food safety training to increase knowledge of food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris in various areas of the facility namely:- In, on and around the dishwasher. - In the dry storage room.- In hard-to-reach areas. - The ventilation canopy filters. - Walls, Floors and high touch surfaces like sink faucet handles. Daily Cleaning required of high touch surfaces.Weekly cleaning required of hard-to-reach areas.Monthly deep cleaning required of walls and storage rooms.* violation a continuation from previous inspection
  10. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Over a dozen containers of KP Sauce were observed in the walk in cooler. The sauces are from offsite and are not properly labeled with source and ingredient information.KP Containers were labelled. however, other products were determined to be received from out of province and were not labelled.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff was wearing open toed shoes.Ensure that staff wear clean clothing, and proper foot wear. Staff changed their shoes once noted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls/ plates were being used to scoop foods.Use a scoop with a handles and store in way that protects food from contamination.2. Non-food grade containers were being used to store foods. Only use food grade utensils, equipment and containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris in various areas of the facility namely:- In, on and around the dishwasher. - In the dry storage room.- In hard-to-reach areas. - The ventilation canopy filters. - Walls, Floors and high touch surfaces like sink faucet handles. Daily Cleaning required of high touch surfaces.Weekly cleaning required of hard-to-reach areas.Monthly deep cleaning required of walls and storage rooms.
  11. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Over a dozen containers of KP Sauce were observed in the walk in cooler. The sauces are from offsite and are not properly labeled with source and ingredient information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths without a sanitizer residual were observed in various areas of the facility. The clothes were changed once noted. Either change cloths after each use or store in a container of sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was no prepared at the time of the inspection. Sanitizer is to be prepared and used at all times. A 200 ppm solution of QUAT sanitizer was prepared upon request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used are not constructed of Food Grade materialsEnsure that all utensils, containers and equipment are constructed of Food Grade Material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dish was being used to scoop food and stored directly inside the food items. Use a scoop with a handle and store in a way that protects food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken and rice were being stored at room temperature. The chicken and rice measured 13 degrees Celsius and was discarded. 2. A container of cut onions was being stored at room temperature and measured 19 degrees Celsius. The cut onions were discarded. 3. Raw chicken was being marinated at room temperature. Chicken was moved to refrigeration. 4. Yogurt and minced garlic were being stored at room temperature. The items were placed in an ice bath once noted.All high-risk food items are to be stored at less than 4 degrees Celsius or 60 degrees Celsius 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)?
      • The sanitizer test strips had expired and appeared to have changed colour.Obtain new sanitizer test strips and ensure that the sanitizer solution is being changed daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The manufacturer's shipping plastic is still present on many surfaces in the facility namely:- The ventilation Canopy in the west side of the kitchen.- The Ice Machine in the entry of the kitchen. 2. There is an accumulation of food debris in various areas of the facility namely:- In, on and around the dishwasher. - In the dry storage room.- In hard-to-reach areas. - The ventilation canopy filters. Daily Cleaning required of high touch surfaces.Weekly cleaning required of hard-to-reach areas.Monthly deep cleaning required of walls and storage rooms.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there were no paper towels in the dispenser in the staff washroom. Staff were advised to always replenish empty dispensers immediately. Note that all other hand-wash sinks in food prep areas and public washrooms were accessible and functional, with hot and cold running water under pressure, and with available supplies of liquid soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were uncovered fluorescent light tube fixtures in the walk-in cooler, and must be covered with a protective shield or tube to ensure food protection in case of glass breakage. All light tubes and light bulbs in food prep and food storage areas must be adequately fitted with a protective cover/shield at the fixture.Also, one of the upright shelving units (with fibreboard shelves) in the main kitchen near the walk-in cooler was in significant disrepair and requires replacement or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - there were improper utensils / scoops being used for dry food storage. Note that all such utensils / scoops must be of 'food equipment' with a handle, and not simply a disposable dish or bowl. Staff are to remove and replace the dish or bowl type 'utensils' being used for dry food storage areas. Also, operator is to ensure the lids/covers of dry food storage containers are washed more regularly, as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of dirt/dust on the floor areas at the dishwashing area and staff room and corridor areas. Ensure particular attention is focused on more regular and thorough cleaning in these areas of the food premises.Also, ensure to more regularly wash the main kitchen ceiling tiles, as there was significant accumulation of dust/soot.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • No - staff are to ensure to wash and sanitize all garbage containers in main kitchen are before every business day closing, as necessary (as there was one large garbage container in the dishwashing area that was soiled throughout and with residue liquid).Also, there were two grease-interceptors in dishwashing area (with no issues noted).
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - new garbage bags were being used for storage of food products (i.e. dough, bread, etc.) in the walk-in cooler. Note that garbage bags are not designed for food product storage, as they are sprayed with a chemical for odour control on their inside lining, which can leach onto food products through direct contact. Operator and staff are to use other dedicated food-grade type bags for all food storage. Also, regarding dry food storage, there were circular bowls being used as utensils/scoops, which were partially immersed in the dry food storage containers. Operator was advised to only choose utensils/scoops with 'handles' that are specifically designed for dry food storage (and ensure labels on utensils/scoops are removed during washing prior to using).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - there was a lack of paper towels at one of the three main kitchen hand-wash sinks, and as well at the hand-wash sink in the adjacent staff washroom. Also, the cold water faucet was in disrepair and not functional (as it seems the screw or washer is broken). Operator to ensure all hand-wash sinks are operational and that staff re-supply each hand-wash sink as necessary, and to keep supplies of liquid soap and paper towels constant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - operator to ensure more regular washing of floors in staff area is conducted (as there was accumulation of dirt on floors), including inside staff washroom and corridor leading to dry food storage room and other adjacent storage rooms.
  16. Risk Management Inspection

    0 infractions

  17. Initial Inspection

    0 infractions