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Kozy Korner Family Restaurant

10 - 8802 Franklin Avenue Fort McMurray AB T9H 2J7 · Food - General

Official record from Alberta →

Inspection summary

Kozy Korner Family Restaurant has been inspected 21 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on August 28, 2026, recorded 3 infractions.

5 of 21 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 24 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on August 28, 2026. For example: Is the facility free of a pest infestation?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 23, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 21 times across 11 separate inspections, most recently on August 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

21 inspections

  1. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Live cockroaches were observed around the kitchen on insect glue traps under the tempura prep table and deep-frying area, on the floor behind the white freezer and in front of the walk-in freezer in the kitchen. - Licensed pest control operator had been contracted for routine pest treatment. Inspector reviewed the past three (3) month's pest control records. Pest records did not indicate any signs of pests in the food premises. - conduct thorough pest control investigation to confirm which areas require treatment. Increase frequency for pest control treatment. Increase cleaning and disinfection of all affected areas. Ensure food debris and water spills are cleaned off before closure every day
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a spill from sugar drinks in the middle of the dry storage area at the time of inspection. - Thoroughly clean the affected floor surfaces to remove all spills. Move equipment and shelving as necessary to access hard-to-reach areas and ensure effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several unused pieces of food equipment and food service-related materials were being stored in the storage room of the food establishment. The accumulation of unnecessary items can impede effective cleaning and maintenance and may contribute to pest harbourage.- Remove all equipment and items that are not required to operate the food establishment. Maintain the storage room in a clean, orderly, and clutter-free condition to facilitate proper sanitation and pest prevention.
  2. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • Cockroaches at varying life stages were observed around the kitchen on insect glue traps under the tempura and deep-frying area, on the floor behind the white freezer and in front of the walk-in freezer in the kitchen. Licensed pest control operator has been contracted and is routinely monitoring pest activities. Increase frequency for pest control treatment. Provide inspector with copies of the previous pest control records. Increase cleaning and disinfection of all affected areas. Ensure food debris and water spills are cleaned off before closure every day
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior surfaces of the white freezer, including the freezer shelves and bottom surfaces, were dirty with accumulated food spills and debris.- Thoroughly clean and remove all food spills and debris from the freezer shelves, bottom surfaces, and all interior freezer surfaces. Maintain a regular cleaning schedule to prevent accumulation.2) Both prep coolers' lids, food inserts, and the areas between the food inserts were dirty with accumulated food debris and dirt.- Clean and sanitize all surfaces of the prep cooler, including the lid, food inserts, and spaces between inserts. Ensure these areas are cleaned frequently to prevent the buildup of food debris and contamination.3) The exterior side surfaces of the deep fryers were covered with grease and accumulated food debris.- Thoroughly clean the exterior side surfaces of the deep fryers immediately to remove grease and food debris. Implement routine cleaning and maintenance procedures to keep equipment surfaces clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several unused pieces of food equipment and food service-related materials were being stored in the storage room of the food establishment. The accumulation of unnecessary items can impede effective cleaning and maintenance and may contribute to pest harbourage.- Remove all equipment and items that are not required to operate the food establishment. Maintain the storage room in a clean, orderly, and clutter-free condition to facilitate proper sanitation and pest prevention.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surface under the tempura breading station was greasy and insanitary with food debris. Floor behind the deep fryer and grill stations had accumulated grease and food debris. There was a spill from sugar drinks in the middle of the dry storage area at the time of inspection. - Thoroughly clean the affected floor surfaces to remove all accumulated food debris, dirt, and residue. Move equipment and shelving as necessary to access hard-to-reach areas and ensure effective cleaning. - Maintain routine cleaning of the floors to prevent the accumulation of debris and potential pest harborage.
  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several boxes of food products were stored directly on the floor of the walk-in freezer. In addition, bags containing food items were observed stored on the floor in the dry storage room.- Store all food items and food-contact materials off the floor at all times to protect them from contamination and facilitate proper cleaning.2) Food items in the walk-in freezer were stored in a disorganized manner, with boxes scattered along the perimeter walls, making access and inventory management difficult.- Reorganize and properly arrange food items in the walk-in freezer to improve accessibility, maintain orderly storage, and support effective stock rotation and cleaning practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items stored in the walk-in cooler were found in the temperature danger zone and had been held at unsafe temperatures overnight. The following temperatures were recorded during the inspection:- blocks of sliced cheddar cheese: 9.8°C- prepared shrimp tempura- partially cooked pork: 10.5°C- precooked potatoes: 9.9°C- premixed pancake batter: 11.0°CThese food items were deemed unsafe and were discarded during the inspection.Investigate and correct the cause of the elevated walk-in cooler temperature. Ensure the walk-in cooler consistently maintains an internal temperature of 4°C or below and monitor temperatures regularly using an accurate thermometer. Store all high-risk refrigerated foods at 4°C or below to prevent bacterial growth and ensure food safety.
    • 15. Is the facility free of a pest infestation?
      • Cockroaches at varying life stages were observed around the kitchen on insect glue traps under the tempura and deep-frying area, on the floor behind the white freezer and in front of the walk-in freezer in the kitchen. Licensed pest control operator has been contracted and is routinely monitoring pest activities. Increase frequency for pest control treatment. Provide inspector with copies of the previous pest control records. Increase cleaning and disinfection of all affected areas. Ensure food debris and water spills are cleaned off before closure every day
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surfaces of shelves including under the grill and deep-frying area were lined with cardboard boxes- Remove cardboard boxes from shelving units around the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard boxes in several sections of the kitchen floor including floor between the walk-in freezer and the wall adjacent to it. - Remove cardboard boxes from floor surfaces. Floor surface must be smooth, cleanable and waterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surfaces of the peppers spice shakers were unclean with accumulated food debris.Surfaces of the dry storage bins containing flour, sugar and other dry ingredients were dirty with food debris and stains. - Clean and sanitize surfaces of food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior surfaces of the white freezer, including the freezer shelves and bottom surfaces, were dirty with accumulated food spills and debris.- Thoroughly clean and remove all food spills and debris from the freezer shelves, bottom surfaces, and all interior freezer surfaces. Maintain a regular cleaning schedule to prevent accumulation.2) Both prep coolers' lids, food inserts, and the areas between the food inserts were dirty with accumulated food debris and dirt.- Clean and sanitize all surfaces of the prep cooler, including the lid, food inserts, and spaces between inserts. Ensure these areas are cleaned frequently to prevent the buildup of food debris and contamination.3) The exterior side surfaces of the deep fryers were covered with grease and accumulated food debris.- Thoroughly clean the exterior side surfaces of the deep fryers immediately to remove grease and food debris. Implement routine cleaning and maintenance procedures to keep equipment surfaces clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following floor surfaces were dirty with accumulated food debris, dirt, and residue:- Between the walk-in freezer and the prep cooler- Under the tempura breading station- Behind the deep fryer and grill stations- In the dry storage room, particularly around the dry food storage shelving and the area where soya sauce is storedThoroughly clean the affected floor surfaces to remove all accumulated food debris, dirt, and residue. Move equipment and shelving as necessary to access hard-to-reach areas and ensure effective cleaning. Maintain routine cleaning of the floors to prevent the accumulation of debris and potential pest harborage.Re-organize the dry storage room, ensuring all foods are stored off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and debris accumulation were observed on the wall above the soap dispenser at the hand sink, behind the spice and condiment racks, and on the wall containing the Pepsi clock.2) The door of the walk-in freezer surface was dirty with food spills and debris.3) Dust on the outside wall of the walk-in freezer Clean and sanitize all affected wall and door surfaces to remove dust and debris accumulation. Implement a routine cleaning schedule to ensure walls and other non-food contact surfaces are maintained in a clean and sanitary condition at all times
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. 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.
  15. Risk Management Inspection

    0 infractions

  16. 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.
  17. 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.
  18. 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.
  19. Risk Management Inspection

    0 infractions

  20. 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.
  21. 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.

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