Kozy Korner Family Restaurant
10 - 8802 Franklin Avenue Fort McMurray AB T9H 2J7 · Food - General
20 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Inadequate water pressure at the female washroom hand sinks. The water flow at both sinks were low. Investigate issue with water pressure and repair.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available on site for review. Provide records for inspector to review.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
5 infractions
- 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 for measuring dishwasher sanitizing solution were not available in the facility.Provide test strips and measure the dishwasher sanitizer concentration daily.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Inadequate water pressure at the female washroom hand sinks. The water flow at both sinks were low. Investigate issue with water pressure and repair.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available on site for review. Provide records for inspector to review.
- 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 hot water faucet at the kitchen hand sink was leaking uncontrollably. Food handlers were instructed to use the other sink in the kitchen. Repair hot water faucet and ensure hot water is available at this sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Debris had accumulated on top of the dishwasher.- Clean the top of dishwasher and include this area to the cleaning schedule.Surfaces of the walk-in freezer door was dirty with stains. - Clean and sanitize freezer door surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap pump in the kitchen hand sink was attached to the sink faucet using a rubber band. The wall mounted soap dispenser at the hand sink was not functional. - This is not an adequate resolution for the soap pump. Remove hand soap pump from the faucet. Install an appropriate soap pump holder, otherwise repair or replace wall mounted soap dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap pump in the kitchen hand sink was attached to the sink faucet using a rubber band. The wall mounted soap dispenser at the hand sink was not functional. - This is not an adequate resolution for the soap pump. Remove hand soap pump from the faucet. Install an appropriate soap pump holder, otherwise repair or replace wall mounted soap dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease pooling on ventilation hood fan and guards above the grill, stove and deep fryer. Ventilation hood was due for professional service in September.Arrange professional cleaning immediately. Maintain regular cleaning service for ventilation hood system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces line cooler, the top shelves with condiments, inserts on the line cooler and spice racks were insanitary with food debris.Clean all surfaces of the line cooler and spices rack in the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap pump in the kitchen hand sink was stored on top of the prep cooler. A wall mounted soap dispenser at the hand sink was not supplied with soap. Operator indicated that dispenser was not functional. Remove hand soap pump from the prep cooler to prevent contamination of cooler surfaces and food items. Store soap pump in a different location, otherwise repair or replace wall mounted soap dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Line cooler beside the kitchen hand sink was not holding temperatures at 4C or below. Pork dumplings and breaded stuffing stored inside the cooler was measured at 9C and 11C. Foods were discarded. Update June 09, 2025 - High risk foods were still being stored in the cooler. Inspector instructed food handlers and manager not to use cooler for any high risk or perishable foods. High risk foods were removed from the cooler. Repair cooler to ensure food temperatures can be maintained at 4C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap pump in the kitchen hand sink was stored on top of the prep cooler.A wall mounted soap dispenser at the same hand sink was not supplied with soap. Operator indicated that dispenser was not functional. Remove hand soap pump from the prep cooler to prevent contamination of cooler surfaces and food items. Store soap pump in a different location, otherwise repair or replace wall mounted soap dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Line cooler beside the kitchen handsink was not holding temperatures at 4C or below. Pork dumplings and breaded stuffing stored inside the cooler was measured at 9C and 11C. Foods were discarded. Repair cooler to ensure food temperatures can be maintained at 4C or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor surfaces under the storage cabinets, tables and wall edges in the storage room were dirty with accumulated debris.The floor and wall corners at the back exit door were insanitary with accumulated dust and dirt.- Clean areas thoroughly and include on the routine cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the male's washroom hand sink was dirty with debris and stainsClean and disinfect thoroughly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer was measured below 10ppm. Operator repaired sanitizing pumps and connection during the inspection. Chlorine sanitizer concentration was measured at 100ppm.Ensure sanitizer concentration is being measured on a daily basis to ensure effectiveness.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Line cooler beside the kitchen handsink was not holding temperatures at 4C or below. Pork dumplings and breaded stuffing stored inside the cooler was measured at 9C and 11C. Foods were discarded. Repair cooler to ensure food temperatures can be maintained at 4C or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the male's washroom hand sink was dirty with debris and stainsClean and disinfect thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the kitchen hand washing sink faucet was dirty.- Wash and disinfect hand sink faucet.The surfaces of the hand soap and paper towel dispenser at the dishwashing area were insanitary.- Clean surfaces of the dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor surfaces under the storage cabinets, tables and wall edges in the storage room were dirty with accumulated debris.The floor and wall corners at the back exit door were insanitary with accumulated dust and dirt.- Clean areas thoroughly and include on the routine cleaning schedule.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Surfaces of the floor in the gap beside the walk-in freezer was lined with flatten cardboard boxes for storage. Baskets for deep frying were stored on the cardboard boxes. Remove cardboard boxes and clean the floor in this area thoroughly. Do not use cardboard boxes as floormats in the kitchen. Floor surfacing must be smooth, non-porous and cleanable. Provide appropriate mats for the kitchen floors.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment were unclean:- Exterior side surfaces of the kitchen oven- Prep cooler lids and food insert surfaces.- Interior surface of the white freezer beside the walk-in freezer.Thoroughly clean and sanitize surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor area behind the grill and deep fryer stations were covered in grease and debris. Clean floor thoroughly and remove grease accumulation.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- pH meter for testing sushi rice pH level was not functional. Inspector measured sushi rice pH at 4.0 using test strip. Provide functional pH measuring tools or pH test strips for testing sushi rice.
- 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?
- Risk Management Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- pH meter for testing sushi rice pH level was not functional. Inspector measured sushi rice pH at 4.0 using test strip. Provide functional pH measuring tools or test strips. Also develop a written recipe for sushi rice including:- the amount of rice and water in each batch prior to cooking and,- the amount (and brand name) of vinegar/ acidification agent added to the rice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of foods were stored on the floor of the walk-in freezer and storage room.Move foods 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of shelled eggs stored in the prep cooler was measured at 10C. Block cheese was measured at 13C. Foods were discarded during inspection. Store perishable foods away from the temperature danger zone (4C to 60C).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sushi prep station hand sink was not supplied with hand soap and paper towel. Provide hand washing supplies at all hand sinks. Install appropriate dispenser where needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris observed on the floor of the walk-in freezer. Thoroughly clean freezer surfaces.2) There was ice build-up around the ventilation covers and floor of the walk-in freezer.Remove ice build-up and investigate the source of condensation. Repair the issue.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Backsplash and wall surfaces behind the deep-frying prep station and deep fryers were dirty with stains. Clean wall and backsplash thoroughly. 2) Floor surface under the deep fryers, grill station and around the kitchen were dirty with food spills and debris.Clean and disinfect kitchen floor surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the sink and counter spaces in the storage room were dirty with debris.- Clean surfaces around the storage room. Kitchen floor surface was dirty with accumulation of debris. - Clean kitchen floor thoroughly.
- 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?
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Milk in the middle kitchen cooler was past it's best before date. Milk product was discarded by the manager during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
- 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?
- pH meter for testing sushi rice pH level was not functional. Inspector measured sushi rice pH at 4.0 using test strip. Provide functional pH measuring tools or test strips. Also develop a written recipe for sushi rice including:- the amount of rice and water in each batch prior to cooking and,- the amount (and brand name) of vinegar/ acidification agent added to the rice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several foods stored in the standing white freezer and walk-in freezer were uncovered. Foods were covered during inspection. Cover all food items during storage to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of containing frozen foods were stored on the walk-in freezer floor. These were moved to a shelving unit during inspection. Store foods at least 6 inches off the floor of the walk-in cooling units.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sushi prep station hand sink was not supplied with hand soap and paper towel. Provide hand washing supplies at all hand sinks. Install appropriate dispenser where needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels at the women's washroom hand sink were missing. Replaced during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Surfaces of the food service trolleys in the kitchen were insanitary with accumulated food spills and debris. Trolleys were cleaned during inspection.Clean trolleys regularly and include in the routine cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Backsplash and wall surfaces behind the deep-frying prep station and deep fryers were dirty with stains. Clean wall and backsplash thoroughly. 2) Floor surface under the deep fryers, grill station and around the kitchen were dirty with food spills and debris.Clean and disinfect kitchen floor surfaces.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The glass door tracks, frame and glass surfaces of the bread cooler. - Clean surfaces of the bread cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of meat was stored on the floor of the walk-in freezer. Move box of meat off the floor. Store foods at least 6 inches off the floor at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Surfaces of the dry foods' storage bins were dirty with debris and dust. - Clean and sanitize storage bins. 2) The glass door tracks, frame and glass surfaces of the bread cooler. - Clean surfaces of the bread cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A jug of chocolate milk was past it's best before date. Milk was discarded by the food handler during the inspection.Ensure that all foods' best before and expiry dates are monitored regularly and apply the first-in/firstout method to ensure food safety.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was condensation in walk-in freezer with ice buildup on food products. 2) A lot of ice buildup in the white standing freezer.This can damage the food products and cause freezer burns. Remove ice build-up and investigate the source of condensation. Repair the issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease spill under deep fryer equipment in the kitchen. Grease was being collected on a piece of bread. Remove bread. Repair the deep fryer equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wall surfaces in food prep area beside the walk-in cooler and ventilation duct were dusty.Remove dust and clean area thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas in the kitchen were found insanitary:- floor under the prep stations- dry storage area including surfaces of the bulk food bins- floor under the grill station- floor under the utensil rackClean these sections thoroughly and include in routine cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer was inaccessible due to overstock of food products for the number of shelving units available. Foods were stored on a skid in the middle of the freezer.Re-organize foods so that the floor area is accessible. Remove food products that are no longer used or reduce amount of boxed food items.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?