Skip to content
Loading map…

Lighthouse Community Eatery

3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General

Official record from Alberta →

Inspection summary

Lighthouse Community Eatery has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 8, 2026, recorded 6 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 12 times across 7 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 22 times across 15 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on October 8, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

15 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted again: October 08, 2026Wiping cloths were observed stored on the cookline countertop and were not maintained in sanitizer solution between uses, creating a potential source of cross-contamination.Ensure wiping cloths used on food contact and food preparation surfaces are kept in an approved sanitizer solution at the correct concentration between uses or are maintained clean and dry when not in use. Maintain wiping cloths in a sanitary condition to prevent cross-contamination.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed being conducted by staff during the inspection. One staff member was observed using a ladder to retrieve items from a shelf while wearing gloves. The staff member was observed using a ladder and handling areas of the ladder contacted by footwear and then returned directly to food preparation activities without removing gloves or washing their hands, creating a potential source of contamination. When instructed to wash their hands, the staff member initially rinsed their hands with water only and did not use soap or follow proper handwashing procedures. Upon further discussion, the staff member indicated that handwashing was not performed because gloves were being worn.Ensure all food handlers wash their hands as often as necessary to prevent contamination of food and food areas, including before putting on gloves, after touching non-food contact surfaces, and when changing tasks. Gloves must not be used as a substitute for proper handwashing and must be changed whenever contamination may have occurred.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple scoops were observed stored in dry food ingredients with the handles in direct contact with the food products, creating a potential source of contamination.CDI: Staff were instructed to remove the scoops, clean and sanitize them, and store them in a manner that prevents the handles from coming into contact with the food products.Ensure scoops are stored in a manner that protects food from contamination, with handles maintained above the food product and not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed cooling in a large plastic Cambro container and measured at 72°C. Staff were unable to describe the facility's cooling procedures when asked. Fries stored in a deep steel steam table pan in the walk-in cooler were measured at 42°C, indicating ineffective cooling.CDI: Staff were instructed to transfer the gravy and fries into smaller, shallow containers to facilitate rapid cooling. Cooling requirements were reviewed with staff, including cooling from 60°C to 20°C within 2 hours and from 20°C to 4°C within an additional 4 hours. Staff were also advised to monitor and record temperatures and move food to refrigeration once the temperature reaches approximately 20°C within the required timeframe.Ensure cooked foods are cooled rapidly using shallow containers or smaller portions and are monitored to verify compliance with required cooling times and temperatures. All food processing must be conducted in a manner that makes the food safe to eat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen and the staff washroom did not have a proper paper towel dispenser or holder. Paper towels were observed stored on a shelf, and contamination was noted on the top of the paper towel roll, creating a potential source of contamination following handwashing.Ensure all handwashing sinks are supplied with paper towels dispensed from a suitable dispenser or holder that protects them from contamination. Maintain handwashing supplies in a sanitary manner to facilitate proper hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust and debris was observed on the top and rear surfaces of the oven at the time of inspection.Ensure the oven, including the top and rear surfaces, is cleaned regularly and maintained in a clean and sanitary condition. Remove the accumulation of dust and debris to facilitate effective cleaning and prevent contamination.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Rags were observed on the cookline countertop and not in a sanitizer bucket. Please ensure all wiping cloths are kept clean and dry or placed in sanitizer buckets with the correct concentration in between uses.If staff require tools (such as oven mitts or appropriate utensils) to safely remove items from the oven, please provide them so that wiping cloths are not used for this purpose and can be maintained in a clean and sanitary manner.2) Quats sanitizer adequately measured 200 - 400 ppm.
    • 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?
      • From previous inspection:Inspected the staff washroom, the bar, dry storage room and receiving area.No visible evidence of pest activity observed in the bar area, the dry storage room. Staff washroom had dried mouse droppings. Please thoroughly soak them with a 1:10 bleach-to-water solution, let sit for 5 minutes, wipe with paper towels, and seal in a plastic bag and discard. Ensure to wear PPE (gloves, mask).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Recurring violation:1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Recurring violation:1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in various areas require deep cleaning to address visible buildup in the following areas:- between and behind cookline equipment (especially pasta bain-marie)- below shelves in the walk-in cooler- below the sink in the dishwashing area
  3. Demand Inspection

    2 infractions

    • 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) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
  4. 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)?
      • Mechanical dishwasher tested at 0 ppm chlorine. The unit was primed and run multiple times during the inspection and continued to measure 0 ppm. Please contact a technician for further diagnosis and repair.Operator set-up 2 sink method and contacted technician at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure to test sanitizer concentrations daily to ensure that the solutions used for sanitizing are adequate concentration.
    • 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) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
  5. Risk Management Inspection

    2 infractions

    • 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) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
  6. Demand Inspection

    2 infractions

    • 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) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sous vide foods observed to be above the waterline unable to be stored in temperatures outside of the danger zone, a recommendation to weight down sous vide foods under the waterline to ensure all food is kept outside of the danger zone.Sauces/dressing in a ice bucket was also observed to be in elevated temperatures, please ensure to keep sauces/dressing refrigerated, or have an ice bucket fully surrounded the bottle.Items corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
  8. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces were observed in an unsanitary condition with food debris left on counters that were being worked at without cleaning between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat infraction. Sanitizer solution was found between 200 - 400 ppm. Cloths used on food contact surfaces were observed on the counters/equipment and not in the sanitizer solution. Sanitizer solutions did not appear to have been used (cloths clean, solution clear) and food contact surfaces were found to have food debris in several areas that had not been cleaned after use. Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter.Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on cloths, and reduce the risk of surface contamination.
    • 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?
      • Staff were observed wrapping racks of ribs in the dish room on the dishwashing counters. Food handling cannot occur in a dish room. Staff moved to a counter in the kitchen to wrap remaining ribs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available in the kitchen; however they are not being used. Three packages present had not been opened. No chlorine test strips were available.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This could not be observed at this inspection as an order had been delivered and was still on the floor, blocking access to the storage room. Onions and spilled flour observed spilled on the floor again. Repeat ViolationThe backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat infraction. Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter.Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed various amounts of potentially hazardous foods sitting out in room temperature. Meats, sauces, baked goods and other food items that require refrigeration. At the time of the inspection these items were moved into a refrigerator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available in the kitchen; however they are not being used. No chlorine test strips were available.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violationsBack Kitchen:Handwash sink by grills: The soap dispenser was broken off the wall.Please repair the dispenser or replace it with a hand pump countertop dispenser.Staff Bathroom: The soap dispensers were empty and may be broken. / Toilet paper stored outside of the dispenser. Please ensure the dispenser is refilled and functioning properly.Front Kitchen Handwashing Sink: The sink was obstructed again with food/sauces.The operator promptly moved the buckets.Please ensure all handwashing sinks remain readily accessible at all times.No paper towel available in the kitchen sink.
    • 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?
      • Repeat Violation.Permit has yet to be displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Onions and spilled flour observed spilled on the floor again. Repeat ViolationThe backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All Quats spray bottles were measured with test strips at 600 ppm, while the dispenser was observed to be producing a solution around 600 ppm.Please ensure the dispenser is adjusted or repaired to properly dispense 200-400 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter. A 400 ppm quats solution was prepared and used for storing cleaning cloths in use.Please ensure that all cleaning cloths in use are stored in a 200-400ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bar Cooler Storage (Backroom):Lemon juice was observed in mason jars without lids. Correction: Operator covered with saran-wrap.Freezers (Near Bar Entrance):Open bags of berries were observed.A berry mess was also noted on freezer shelf.Freezer requires defrosting and cleaning.Back Kitchen Area:Walk-in Cooler (WIC): Ice cube trays contained water with floating leafy debris.French Fries: Observed in a tub without a lid.Action Required:Please ensure all food and beverages in storage are properly covered and protected to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was observed thawing meat in the sink soaking in water, without running water. Operator thawed the remainder under cool running water.Please ensure that all thawing is done under cool running water or in the refrigerator to maintain a temperature below 4°C, preventing bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats or chlorine test strips were available.*Please ensure quats test strips are resupplied to confirm that quats sanitizer solutions are within the acceptable range of 200-400 ppm.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar Area hand sink:Paper towel was available on the opposite side of the bar, too far, for convenience. Operator moved it next to sink.Please ensure paper towel is stored next to the hand wash station to encourage regular handwashing.Back Kitchen:Handwash sink by grills: The soap dispenser was broken off the wall.Please repair the dispenser or replace it with a hand pump countertop dispenser.Staff Bathroom: The soap dispensers were empty and may be broken.Please ensure the dispenser is refilled and functioning properly.Front Kitchen Handwashing Sink: The sink was obstructed with dishes soaking in buckets.The operator promptly moved the buckets.Please ensure all handwashing sinks remain readily accessible at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door in the kitchen area has a damaged door sweep.Please replace or repair the door sweep to ensure a proper seal and prevent the potential entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was posted.Operator reprinted permit, and posted it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Five cutting boards were observed to have significant damage, making them uncleanable. -A melted spatula and a wooden spoon were found stored with other utensils. The operator promptly discarded the damaged utensils and cutting boards.Please ensure cutting boards and utensils are regularly monitored for damage and replaced more frequently to maintain food safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
  11. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher observed to have no chemical sanitizer dispensing. Corrected during inspection- please ensure routine testing of dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
  12. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing station still not working.Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
  13. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing station still not working.Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
  14. Monitoring Inspection

    4 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?
      • Please ensure all food stored in walk-in-cooler and walk-in-freezer is being dated to ensure rotation of stock.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please monitor prep cooler temperatures and hot holding temperatures, as some items found to be out of compliance. Please cover food with lids on prep cooler when not in use to maintain temperatures out of the danger zone.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repear infractionBuild up has increased in nature, ensure routine cleaning of the facility.Observed grease and dirt buildup in hard-to-reach areas, please ensure routine cleaning of hard-to-reach areas such as underneath, behind, in-between, inside, equipment. Please clean walls in the dishwashing area, corners of floors and ceilings.
  15. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure all food being stored in the walk-in-cooler or walk-in-freezer is covered to prevent potential cross contamination. Pans of lasagna observed to be uncovered, corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease and dirt buildup in hard-to-reach areas, please ensure routine cleaning of hard-to-reach areas such as underneath, behind, in-between, inside, equipment. Please clean walls in the dishwashing area, corners of floors and ceilings.

Nearby inspected facilities

Own this business? Add a badge to your website