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La Jawab Hakka Indian and Chinese Cuisine

900 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in prep cooler measured between 13 degrees Celsius.All the food products moved from prep cooler to walkin cooler during inspection. - Ensure to keep food at or below 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink located on the food processing table is not equipped with a splash guard.- Install an appropriate splash guard to prevent contamination of food and food-contact surfaces from water splash during handwashing.
    • 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 air vents and ventilation filters appeared dirty in the kitchen.- Clean the air vents and ventilation canopy filters.
    • 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 violation still exists**Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few food items in the display cooler did not have labels.- The operator put labels on the product during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in prep cooler measured between 7-8 degrees Celsius.- Ensure to keep food at or below 4 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*There were some broken floor tiles by the dishwasher and dishwashing sinks. There was broken tile located under the stove and fryer on the cookline.- Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  4. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty cleaning cloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.2. Chlorine surface sanitizer in the wash bucket was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared, and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Staff members were observed eating in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.2. Fly tape traps were placed above the table used to store and prepare sweets.- Ensure pest traps are placed away from food and food related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food inserts in the prep line cooler and food containers in the walk-in cooler were not covered.- Cover all foods to prevent contamination.2. Scoops for bulk items were stored in the containers, with handles covered in product. - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable foods were double stacked on top of inserts in the prep cooler and out of the cold zone. Ambient temperature measured between 8C-11C. - Store foods directly in the cooler at 4C or lower.2. Food inserts in the food prep-line coolers were observed to be overfilled. Temperature was noted at 14 degrees Celsius.- As discussed, make sure that food containers are only filled to the fill line.- Ensure to keep food out of the danger zone of 4-60 degrees Celsius.
    • 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?
      • The back screen door besides the food prep area was left open. Operator closed the door during inspection.- Ensure that the exit screen door is properly closed at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Repeated Violation*Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.**Aug 1, 2025: All cooks food safety certificates were not available. Please provide certificates of staff that have completed the 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?
      • Caulking around the dishwashing sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*There were some broken floor tiles by the dishwasher and dishwashing sinks. There was broken tile located under the stove and fryer on the cookline.- Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment including but not limited to dough mixer, prep cooler doors, stoves, fryers were not maintained in a clean and sanitary manner. Buildup of food debris was noticed.- Operator instructed to properly clean and sanitize all equipments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.- Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers, underneath shelves in the kitchen and walk-in coolers) has grease, soil, and food debris accumulation.- Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  5. Risk Management Inspection

    7 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 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 were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline.Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak.Have the sink repaired to stop the leak, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation.Clean the cutting board. Resurface or replace if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation.Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  6. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops in dry food storage bins were stored with the scoop handle in contact with the food.Scoops were rearranged during inspection so that handles were no longer in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter chicken sauce in an insert in the hot holding unit had an internal temperature of 30 degrees Celsius. Staff stated that they had not reheated the sauce before placing in hot holding.Food must be fully and rapidly reheated to at least 74 degrees Celsius before placing into hot holding.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 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 were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline.Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak.Have the sink repaired to stop the leak, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler door handles on the food preparation cooler on the cookline had food debris accumulation.Cooler door handles were cleaned during inspection. Ensure that cooler door handles are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation.Clean the cutting board. Resurface or replace if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had an accumulation of grease.Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation.Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.
  7. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty counter cloths were left on food prep counters and not stored in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large bins of food in the right walk-in cooler were not properly protected against contamination. Aluminum foil was originally used but constant lifting/maneuvering of foil has made it ineffective. Obtain proper container lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal effects (coats, bags) were stored on a food prep counter in the back prep area. Please provide a separate area for staff items.2) Foods were stored in nonfoodgrade containers. Please replace containers with ones that are safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Carton of cream was stored at room temp on the prep line. Temp measured 22C (destroyed). When inspector mentioned about storage of cream properly, staff proceeded to place it into an insert container full of chopped parsley in the prep cooler. Store cartons of cream inside the bottom compartment of the prep cooler.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Yogurt was being made from previous batches of in-house made yogurt. This process is not approved by AHS - obtain approved starter cultures to make yogurt.2) An insect zapper device was used in the sweets sales area. Please remove and replace with sticky boards. Place insect traps in areas that will not contaminate food and food areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.**May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling tiles around the air change unit in the kitchen back prep area were not washable and impervious to moisture. Please replace.**This item was not checked on the May 2, 2024 visit. If it has not been corrected, please correct for the next visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several ladles were stored in murky standing water at the cook line. Temp of water measured 30C. The kitchen was not busy during time of inspection - take ladles to dishwasher to be washed as needed. Maintain water for ladle storage at 60C or higher during peak times.2) Several utensils in storage container on shelving unit next to upright freezers were contaminated with old, dried food debris and there was a heavy accumulation of food debris on the bottom of the container. Clean and sanitize all utensils and the container. Store utensils after they are washed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris in corners and under shelving units in the samosa making area. Please clean.
  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution prepared for main cook line did not register a sanitizing residual and was only an inch deep in a bucket that was stored on the floor, under the prep line. Please ensure an appropriate volume of sanitizer is provided in areas where open foods are handled. Replace solution as needed to maintain approved sanitizing concentrations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open dry foods (sugar, beans, lentils, etc.) were being scooped out from bins that were stored in an unlocked/open truck behind the kitchen. Relocate all open foods into kitchen. Permitted to store only nonperishable, packaged foods inside truck. Keep truck door locked and closed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **REPEATING** THIS HAS BEEN NOTED ON SEVERAL INSPECTIONS IN THE PAST AND WAS CORRECTED FOR SOME TIME BUT IT IS NOW A REPEATING VIOLATION AGAIN. Perishable foods were stored at room temp on the prep line and on the shelf below. Carton of cream measured @ 19C, plastic pail of mixed vegetables in oil @ 12C, plastic pail of noodles @ 21C, plastic pail of rice @ 23C (all destroyed). Store perishable foods cold at 4C or less, or hot at 60C or above.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few ceiling tiles around the air change unit in the kitchen back prep area were not washable and impervious to moisture. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old food debris under shelving units along floor/wall joints in the left walk-in cooler. Please pull shelves away from walls for easy cleaning.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods under refrigeration in the sweets display units at the take-out area were unlabelled.Ensure foods are labelled to identify their source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods in insert containers were uncovered and/or stored on the floor under shelving units in the walk-in cooler. Cover and protect all foods and safely store on shelves at least 6 inches off the floor.2) Bowls were used to scoop food (cooked rice and dry ingredients) out of large containers and left inside products. Use proper scoop with handle and keep utensil out of food after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Cooked noodles were placed in the microwave measured at 26°C.Noodles were promptly discarded.2. Perishable foods were not stored on the prep line and shelf below.3. Perishable deserts coolers were satisfactory. Ensure the temperature is maintained at 4°C or less. 4. Meat patties are not sold; hot holding unit was on but not in use. Ensure hot holding unit is measured at 60.6°C and the temperature started dropping.Repair or replace hot holding unit in the take-out/sweet area.Previous violations:1) THIS HAS BEEN NOTED ON SEVERAL INSPECTIONS IN THE PAST AND WAS CORRECTED FOR SOME TIME BUT IT IS NOW A REPEATING VIOLATION AGAIN. Perishable foods were stored at room temp on the prep line and on the shelf below. Carton of cream measured @ 22C, plastic pail of cooked mixed vegetables @ 30C, plastic pail of noodles @ 30C, plastic pail of rice @ 28C (all destroyed). Store perishable foods cold at 4C or less, or hot at 60C or above.2) A rack of sheet pans with cooked perishable foods were left out at room temp and not quick-cooled. Lamb measured 23C; deep fried fish @ 27-34C; tandoori chicken @ 23C. Staff immediately placed into cooler. Practice quick-cooling methods.3) Perishable desserts stored in the middle racks of a display cooler in the sweets area measured 9-10C. Reduce temp or reorganize items inside display cooler so perishable items are stored at 4C or lower.4) Meat patties in the hot holding display unit in the sweets area measured 44-46C (destroyed). Store hot perishable foods at 60C or higher.
    • 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?
      • Flies were observed flying around in the take-out area and front retail area.Fly lights in the indicated areas were out of order.Repair or replace fly lights to prevent flies from flying around the facility.Contact your pest control technician to eliminate the pests in the facility.
    • 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. One of the bulbs at the ventilation canopy was not lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Many food equipment and utensils stored on the wire shelf in the kitchen back prep area (against the wall) were contaminated with old food debris and were stored together with other clean equipment/utensils. Thoroughly clean and sanitize items and store in a clean manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler door handle was accumulated with food deposits.2. Hand sink closed to the walk-in cooler was accumulated with food deposits and other residues.3. Ventilation canopy filters were accumulated with grease deposits and other residues.4. Walk-in cooler fan covers were accumulated with dust and grime.5. Bulk food containers and lids were accumulated with food deposits.6. Ceiling vents were accumulated with dust and grime.
  11. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods under refrigeration in the sweets display units at the take-out area were unlabelled.Ensure foods are labelled to identify their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were kept on the counter.New cleaning cloths were in the sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was pressing their phone while on the cook line and did not wash their hands before commencing work.Food handler was promptly advised to wash their hands.Food handlers are to thoroughly wash their hands before commencing work or wash their hands each time where hands may become soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Foods in insert containers were uncovered and/or stored on the floor under shelving units in the walk-in cooler. Cover and protect all foods and safely store on shelves at least 6 inches off the floor.2) Bowls were used to scoop food (cooked rice and dry ingredients) out of large containers and left inside products. Use proper scoop with handle and keep utensil out of food after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Prep cooler inserts were uncovered when not in use.2. Food in the walk-in cooler were uncovered.Ensure inserts are covered at all times to protect the food from contamination.3. Inserts containing food were uncovered.4. Food inserts were too full. Ensure inserts are portioned in a way that could maintain a temperature of 4°C or less at all times.Ensure foods are covered at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Cooked noodles were placed in the microwave measured at 26°C.Noodles were promptly discarded.2. Perishable foods were not stored on the prep line and shelf below.3. Perishable deserts coolers were satisfactory. Ensure the temperature is maintained at 4°C or less. 4. Meat patties are not sold; hot holding unit was on but not in use. Ensure hot holding unit is measured at 60.6°C and the temperature started dropping.Repair or replace hot holding unit in the take-out/sweet area.Previous violations:1) THIS HAS BEEN NOTED ON SEVERAL INSPECTIONS IN THE PAST AND WAS CORRECTED FOR SOME TIME BUT IT IS NOW A REPEATING VIOLATION AGAIN. Perishable foods were stored at room temp on the prep line and on the shelf below. Carton of cream measured @ 22C, plastic pail of cooked mixed vegetables @ 30C, plastic pail of noodles @ 30C, plastic pail of rice @ 28C (all destroyed). Store perishable foods cold at 4C or less, or hot at 60C or above.2) A rack of sheet pans with cooked perishable foods were left out at room temp and not quick-cooled. Lamb measured 23C; deep fried fish @ 27-34C; tandoori chicken @ 23C. Staff immediately placed into cooler. Practice quick-cooling methods.3) Perishable desserts stored in the middle racks of a display cooler in the sweets area measured 9-10C. Reduce temp or reorganize items inside display cooler so perishable items are stored at 4C or lower.4) Meat patties in the hot holding display unit in the sweets area measured 44-46C (destroyed). Store hot perishable foods at 60C or higher.
    • 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?
      • Flies were observed flying around in the take-out area and front retail area.Fly lights in the indicated areas were out of order.Repair or replace fly lights to prevent flies from flying around the facility.Contact your pest control technician to eliminate the pests in the facility.
    • 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 was stored in a cabinet at the front retail/dining area.Food handling permit was promptly displayed.Ensure food handling permit is displayed where customers can easily view it.
    • 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. One of the bulbs at the ventilation canopy was not lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Many food equipment and utensils stored on the wire shelf in the kitchen back prep area (against the wall) were contaminated with old food debris and were stored together with other clean equipment/utensils. Thoroughly clean and sanitize items and store in a clean manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler door handle was accumulated with food deposits.2. Hand sink closed to the walk-in cooler was accumulated with food deposits and other residues.3. Ventilation canopy filters were accumulated with grease deposits and other residues.4. Walk-in cooler fan covers were accumulated with dust and grime.5. Bulk food containers and lids were accumulated with food deposits.6. Ceiling vents were accumulated with dust and grime.