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Lucky 15 Chinese Restaurant

102 - 10 Nipewon Road Lac La Biche AB T0A 2C0 · Food - General

15 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon in a container was stored above raw produce.Ensure raw meat is stored below produce and cooked products.Bacon was moved during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.A bowl of older product was stacked on another bin with newer product in the cooler with no barrier between.Do not stack bins without a barrier between the food and the bottom of the other bin.Items were separated during inspection.
    • 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 wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, 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?
      • The dishwashing sink tap was dripping.Repair the tap so it does not drip.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The slicer had dried food debris around the blade and guard.Ensure the slicer is thoroughly cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track on the display coolers in the back kitchen area and the base of one freezer had a buildup of food debris and requires cleaning.Clean the tracks and freezer base.The back batter preparation shelves had a buildup of food debris/flour and requires cleaning.Ensure the area is maintained in clean and sanitary condition.The wall in the back area between the cooler and the shelf with the slicer on it requires cleaning.Clean the wall.Ventilation filters had a build up of grease and require cleaning.Clean the filters.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.A bowl of older product was stacked on another bin with newer product in the cooler with no barrier between.Do not stack bins without a barrier between the food and the bottom of the other bin.The bottom bin was covered with plastic wrap and the bowl placed on top of the wrap during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw ground beef was observed thawing at room temperature.Ensure high risk foods are thawed in an approved manner:- under cold running water- in the fridge- as part of the cooking process, or- in the microwave, if the food will be used immediately.Ground beef was placed in a cooler during inspection.
    • 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 handwashing sink counter is in disrepair with evidence of water damage.Repair or replace the handwashing sink counter. It must be smooth, impervious to moisture, 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?
      • The wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, 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?
      • The dishwashing sink tap was dripping.Repair the tap so it does not drip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track on the display coolers in the back kitchen area and the base of one freezer had a buildup of food debris and requires cleaning.Clean the tracks and freezer base.The back batter preparation shelves had a buildup of food debris/flour and requires cleaning.Ensure the area is maintained in clean and sanitary condition.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning cloths were found on food contact surfaces during inspection.Ensure all used cleaning cloths are stored in a sanitizing solution when not in active use.Cleaning cloths were removed from service and placed in the wash bin during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket containing mushrooms was stored inside a container of vegetables with no barrier.Do not stack food storage containers without a lid or some other barrier in place to prevent contamination of food.Bucket of mushrooms was removed during inspection.Raw bacon was stored uncovered next to and above raw vegetables.Ensure raw meat is stored at the bottom of the cooler. Cover all foods in storage to help prevent cross contamination.Items were covered during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were found stored at room temperature.Ensure eggs are stored in the fridge.If eggs are stored outside the fridge, they must be discarded after 2 hours and time must be tracked in some way.Eggs were placed into the fridge during inspection.2. Opened fish sauce specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Fish sauce was placed in the cooler during inspection.
    • 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 wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, 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?
      • The dishwashing sink tap was dripping.Repair the tap so it does not drip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track on the display coolers in the back kitchen area and the base of one freezer had a buildup of food debris and requires cleaning.Clean the tracks and freezer base.The back batter preparation area had a buildup of food debris/flour and requires cleaning.Ensure the area is maintained in clean and sanitary condition.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and cooked meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was found at room temperature and measured 20.4C.Rice was moved to the cooler during inspection.Ensure proper cooling procedures are followed. High risk food items must be cooled from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Leave enough room in the bins for food to be stirred to help facilitate cooling.
    • 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 wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track on one of the display coolers in the back kitchen area had a buildup of food debris and requires cleaning.Clean the tracks.The back batter preparation area had a buildup of food debris/flour and requires cleaning.Ensure the area is maintained in clean and sanitary condition.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and cooked meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was thawing at room temperature.Half the beef was placed under cold running water and half was moved to the walk in cooler during inspection.Ensure meat is thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- in the microwave, if the item will be used immediately.
    • 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 wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track on one of the display coolers in the back kitchen area had a buildup of food debris and requires cleaning.Clean the tracks.The back storage room where batter is mixed had a significant amount of spatter present on bags of flour. Cover the bags of flour while prepping batter to prevent the bags being covered in it.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket containing cleaning cloths and liquid near the dishwasher was overflowing with cloths and measured 0 ppm chlorine.Ensure used cleaning cloths are stored in an appropriate sanitizing solution (eg 100-200 ppm chlorine). Do not overfill buckets; there should be only a few cloths in use at a time.Some cloths were sent for washing and a few placed into 200 ppm bleach during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and cooked meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken breasts and wings were observed thawing/stored at room temperature.Ensure raw meat is thawed in an approved manner:- in the cooler- under cold running water- as part of the cooking process, or- in the microwave, if the meat will be used immediately.Raw chicken breasts and wings were placed into the walk in cooler during inspection.
    • 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. The pink counter in the kitchen area is damaged and raw wood is exposed.Repair or replace the counter so it is smooth, impervious to moisture, and easy to clean. All cracks/crevices must be sealed.2. The wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, and easy to clean.
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables and cooked meat were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.2. Several containers with no handles were being used as scoops in bulk food bags of sugar and flour.Scoops must have a handle and be durable and washable. If stored in food product, the handle of the scoop must not contact food product.Containers were removed from the bulk bags and sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was found at room temperature.Ensure cooked rice is cooled to 20C within 2 hours, and to 4C within 4 hours.Rice was placed into the cooler during inspection.Once cooled, rice must be stored at 4C or less until it will be reheated and served.
    • 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 dishwashing sink tap was dripping. Operator stated the wrong part was ordered for the repair.Repair the dishwashing sink tap so it does not leak.
    • 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. The pink counter in the kitchen area is damaged and raw wood is exposed.Repair or replace the counter so it is smooth, impervious to moisture, and easy to clean. All cracks/crevices must be sealed.2. The wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, and easy to clean.
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several condiments, including sugar, sauces and spices, were uncovered. Several bins of chopped vegetables were uncovered in the kitchen cooler.Ensure all food items are covered to prevent contamination.2. Coconut milk was found stored in an opened can. Once cans have been opened, unused food must be stored in a food grade container. Do not use cans to store food.Coconut milk was placed into a food grade container during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw meat was observed thawing on top of a chest freezer and in a tub on the floor.Do not thaw raw meat at room temperature. Meat must be thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- if item will be used immediately, in the microwave.Meat was placed into the cooler during inspection.2. Cooked chicken was at room temperature waiting to be cut up. Employee responsible was away at the time of inspection.Ensure high risk food items are refrigerated if they cannot be processed immediately.Chicken was placed into the cooler during inspection.
    • 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 expired in April 2024.Obtain current test strips.Ensure test strips are used to verify dishwasher concentration at least once per day. Use test strips to verify sanitizer concentration each time a solution is prepared.
    • 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 inspection reports were not available.Ensure a pest control inspection is conducted at least once per month and results are documented.Records must be available for inspection.Pest control self checklist sent via email.
    • 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. The pink counter in the kitchen area is damaged and raw wood is exposed.Repair or replace the counter so it is smooth, impervious to moisture, and easy to clean. All cracks/crevices must be sealed.2. The wooden shelves beneath the pink countertop are in disrepair with paint worn off and raw wood visible.Ensure the shelves are refinished so they are smooth, impervious to moisture, and easy to clean.3. The lino behind the dishwasher and dishwashing sink is in disrepair with raw material visible.Repair or replace the backsplash behind the dishwasher and dishwashing sink so it is smooth, impervious to moisture, and easy to clean. All seams must be sealed.
    • 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 dishwashing sink tap was being repaired at the time of inspection.Will re-assess during next inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area had food debris on the shelves and floor and requires cleaning.Ensure the back storage area is thoroughly cleaned.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Several cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use.Cloths were placed in a sanitizer solution during inspection.2. Chlorine solution for cleaning cloths measured >>200 ppm (bleached out the test strip).Chlorine solution was diluted to 200 ppm during inspection.Use a test strip to verify sanitizer concentration each time a solution is prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above cooked meat and vegetables in several coolers.Raw meats were placed below cooked items and vegetables during inspection. Items were covered.Ensure raw meat is stored below cooked and other raw items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several condiments, including sugar, sauces and spices, were uncovered. Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken balls and breaded shrimp were at room temperature. Items were cooling.Ensure proper cooling procedures are followed:- cool items from 60C to 20C within 2 hours (track time in some way)- cool items from 20C to 4C within 4 hours (track time in some way).Do not overfill bins.Monitor temperature of cooling items frequently and move to the cooler or freezer as soon as they are cooled to room temperature.2. Raw shrimp were observed thawing at room temperature. Shrimp had recently been removed from the freezer as there were still ice crystals present.Raw seafood and other high risk items must be thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process,- or in the microwave if the food will be used immediately.Shrimp were placed in the cooler during inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 tiles for the backsplash behind the handwashing sink have come off.Vinyl plank is currently duct taped to the wall.Ensure the backsplash for the hand sink is repaired and maintained so it is smooth, impervious to moisture, and easy to clean.Ensure the hand sink pedestal is sealed to the wall to prevent water infiltration. Duct tape is not a permanent solution.Note: the wall behind the sink may need to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The well of the dishwasher and the top of the dishwasher had a buildup of grease and other food debris and require cleaning.Clean the dishwasher well and the top of the dishwasher.
  10. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Several used cleaning cloths were observed on food contact surfaces.Used cloths must be stored in sanitizer solution when not in active use. Several buckets of sanitizer may be needed for convenient access.2. The bucket of chlorine sanitizer measured 50 ppm during inspection.Additional bleach was added and concentration measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several condiments, including sugar, sauces and spices, were uncovered. Ensure all food items are covered to prevent contamination.2. Grey bus pans of food were stored on the floor in the walk in freezer.Ensure all food is stored at least 6 inches off the floor.3. Opened lemon juice specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Lemon juice was moved to the cooler during inspection.4. Several gray bus pans of food in the coolers and walk in freezer were not covered.Ensure food is covered to help prevent contamination.Food was covered during inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 tiles for the backsplash behind the handwashing sink have come off.Vinyl plank is currently duct taped to the wall.Ensure the backsplash for the hand sink is repaired and maintained so it is smooth, impervious to moisture, and easy to clean.Ensure the hand sink pedestal is sealed to the wall to prevent water infiltration. Duct tape is not a permanent solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spilled Jello and other debris was observed under the shelves in the walk in cooler.Ensure the walk in cooler floor is thoroughly cleaned and maintained in clean and sanitary condition, including hard to reach areas.
  11. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments, including sugar, sauces and spices, were uncovered.Ensure all food items are covered to prevent contamination.2. Boxes of food were stored on the floor in the walk in freezer.Ensure all food is stored at least 6 inches off the floor.3. Opened lemon juice specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Lemon juice was moved to the cooler during inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 floor beneath the dishwasher is damaged and requires repair.Facility has vinyl plank on site and plans to install.The damaged sections of flooring in the kitchen area have been repaired.
    • 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 tiles for the backsplash behind the handwashing sink have come off.There is a gap between the hand sink and the wall.Ensure the backsplash for the hand sink is repaired and maintained so it is smooth, impervious to moisture, and easy to clean.Ensure the hand sink pedestal is sealed to the wall to prevent water infiltration.Note: facility plans to cover the area with a vinyl plank. Ensure the area around the vinyl is sealed to prevent any water infiltration.
  12. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One cleaning cloth was observed on a food contact surface.Bleach solution for cleaning cloths measured 50 ppm.Bleach solution concentration was adjusted to 200 ppm and cloth was placed inside.Ensure cleaning cloths are stored in a 100-200 ppm chlorine solution when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Condiments, including sugar, sauces and spices, were uncovered.Ensure all food items are covered to prevent contamination.2. Boxes of food were stored on the floor in the walk in freezer.Ensure all food is stored at least 6 inches off the floor.3. Opened lemon juice specifying "refrigerate after opening" was found at room temperature.Ensure label directions for food storage are followed.Lemon juice was moved to the cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine.It appears the line is damaged or blocked.Repair the dishwasher. The dishwasher must be capable of dispensing 100 ppm chlorine.Until the dishwasher is dispensing 100 ppm chlorine, after washing dishes must be submerged in a 100 ppm chlorine solution for 2 minutes before being allowed to air dry.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 damaged flooring tiles on the main cook line and in the area near the dishwasher.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: the section of missing flooring in the back area has been repaired.
    • 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 tiles for the backsplash behind the handwashing sink have come off.There is a gap between the hand sink and the wall.Ensure the backsplash for the hand sink is repaired and maintained so it is smooth, impervious to moisture, and easy to clean.Ensure the hand sink pedestal is sealed to the wall to prevent water infiltration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas, including around and beneath food equipment and coolers/freezers, were not in clean and sanitary condition.Clean the hard to reach places so they are in clean and sanitary condition.2. The bottom of the coolers and the door tracks of the coolers had a buildup of food debris.Ensure the coolers are maintained in clean and sanitary condition.
  13. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw chicken was stored above vegetables in the walk in cooler.Ensure raw meat is stored below produce and ready to eat food items.2. A bucket of vegetables was sitting inside a bin containing vegetables.Do not stack bins unless there is a barrier between the food and the bottom of the second container.3. Boxes of food were stored on the floor in the walk in freezer.Ensure all food is stored at least 6 inches off the floor.
    • 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 are not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 damaged flooring tiles in the back storage area and on the main cook line.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area wall and flooring were not in clean and sanitary condition. Grease was observed coming out of the tiles when stepped on.Ensure the back storage area is maintained in clean and sanitary condition.
  14. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.A bleach solution was not available.Used cleaning cloths must be stored in a sanitizer solution (eg 100-200 ppm bleach).Cloths were placed into a 100 ppm bleach solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw bacon was stored above raw produce in a back cooler.Ensure meat products are stored below vegetables and ready to eat foods.Cooler was rearranged during inspection so the bacon was stored beneath the raw vegetables.2. Several food items in coolers and freezers were not covered. Restaurant was not busy at the time of inspection.Ensure food items in storage are kept covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler and several other coolers did not have internal thermometers.Ensure all coolers have internal thermometers to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef and chicken were found thawing at room temperature.Ensure thawing is done in a proper manner:- in the cooler;- under cold running water;- as part of the cooking process, or- if the product will be used immediately, in the microwaveRaw beef and chicken were placed into the cooler during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 damaged flooring tiles in the back storage area and on the main cook line.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area wall and flooring were not in clean and sanitary condition. Grease was observed coming out of the tiles when stepped on.Ensure the back storage area is maintained in clean and sanitary condition.
  15. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution (eg 100 - 200 ppm bleach) when not in active use.2. The bleach solution for cleaning cloths measured 0 ppm.Ensure bleach solutions are maintained at 100-200 ppm.A 200 ppm chlorine bleach solution was prepared during inspection and cleaning cloths placed in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several food items in the coolers were not covered.Ensure all food in storage is covered to help prevent contamination.Food was covered during inspection.2. A bowl was being used as a scoop in a bulk bin.Do not use bowls as scoops. Scoops must have a handle. If stored in the food product, the handle must not contact the food product.Bowl was removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler and several other coolers did not have internal thermometers.Ensure all coolers have internal thermometers to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine.It was discovered that the end of the dispensing hose was blocked.The hose was unblocked and the dishwasher was verified to be dispensing 100 ppm chlorine.Verify the dishwasher concentration with a test strip every day prior to use.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 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 dishwashing sink tap was leaking.Ensure the dishwashing sink tap is repaired so it does not leak.
    • 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 damaged flooring tiles in the back storage area and on the main cook line.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand up white freezers were observed to have a buildup of food debris in the bottom and around the sides.Ensure the freezers are maintained in clean and sanitary condition. Remove the tape as it accumulates debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area wall and flooring were not in clean and sanitary condition. Grease was observed coming out of the tiles when stepped on.Ensure the back storage area is maintained in clean and sanitary condition.