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Lulu Produce

3116 Parsons Road NW Edmonton AB T6N 1L6 · Food - General

Official record from Alberta →

Inspection summary

Lulu Produce has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on May 6, 2026, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

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

What these findings mean

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

  • 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 15 times across 7 separate inspections, most recently on November 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 6 separate inspections, most recently on January 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • PestsHigher risk

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

    Recorded 5 times across 3 separate inspections, most recently on November 15, 2024. 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?

  • Protecting food from contaminationHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on January 19, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 31 times across 9 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that meat products are protected so they cannot be handled by customers.If you wish to have a "Display Only" it is to be protected from being touched by customer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the walk in cooler. Clean area noted above.
  2. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - food products that were re-packaged and for sale on the customer floor were missing labels to identify source
  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - food products that were re-packaged and for sale on the customer floor were missing labels to identify source
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - salad kits (good before Dec 30), cauliflower heads, fresh garlic cloves, cucumbers appeared to have visible spoilage and were not in good condition - removed from customer shelving during the inspection. Please train staff to go through fresh produce regularly to ensure that all produce in poor condition is immediately removed from sale. Staff informed the PHI that they were keeping the spoiled vegetables out because they didn't want the shelves to look empty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - improperly bagged meats were observed in the customer area - meat and fish was exposed to potential contamination from ripped or open bags
    • 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?
      • ** - many boxes of bulk meat boxes were observed in the walk in freezer. Bulk meats in the same boxes were not for sale on the sales floor. Please send proof that the meat is for sale in bulk and not repackaged for sale within the facility (not permitted)
    • 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 staff member was using a sign board and a piece of cardboard to cut vegetables that was quite dirty - please use proper cutting boards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - counters and work surfaces in the back kitchen were not maintained in a clean and sanitary manner** - the disposable plastic wrap from the manufacturer was still on the scale, please remove
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - staff washroom - particularly the toilet, requires thorough cleaning
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    19 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - No labels were applied to repackaged meats, dry foods, and/or other re-packaged food items/ingredients for purchase in the retail area that would indicate their source or the name of the place that re-packaged it.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation)** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to:• Improper packaging or incomplete vacuum sealing of packaged meats was observed in the customer sales area: meats that were repackaged were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within.• Many packages of meat in the walk-in freezer had been stored open and uncovered to prevent contamination. Some meats were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within.• Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were observed throughout the warehouse area.• Foods were being re-packaged by staff at the cashier station where money transactions are conducted. Customers were not permitted to portion their own produce, staff with dirty hands were portioning the produce.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Staff members saving/storing previously used single-use disposable produce packaging/bags for reuse in the till area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Incompatible activities involving food processing are occurring in an area that was not approved for food processing: staff are handling dirty money and then repackaging foods for resale at the money handling/cashier station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Items that were not required for the operation of the food facility were located in the food warehouse such as tires from a vehicle, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: one display cooler with foods that require refrigeration as marked on the label was measured at 16⁰C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Fresh fruit and vegetables with cut stems, leafy vegetables, and/or or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and in the warehouse at room temperature.
    • 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?
      • ** - No written pest control monitoring reports were available upon request during the course of the 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?
      • ** - No pest control monitoring devices or system was in place to maintain the food facility free of pests and of conditions that lead to the harboring or breeding 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?
      • ** - Evidence of food handling and re-packaging of meats was observed, which is in violation of the Food Handling Permit restrictions that state “Minimal food handling only”.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food related equipment in the customer area in the back warehouse areas were in an unsanitary condition that includes but is not limited to:• Utensils in the back kitchen exhibited food debris and a buildup of dust, food residue.• All shelving in the back kitchen exhibited a buildup of dust and debris• The table for processing produce, the food scales, and all food equipment in the back kitchen exhibited a buildup of dirt, grime, and debris.• The handles to both the walk-in cooler and freezer exhibited a buildup of grime.** - Food equipment was not stored in a sanitary manner was observed stored on top of dirt and thick layers of dust in the warehouse area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Three different display coolers in use in the customer area were operating but were not maintaining a temperature of 4⁰C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - No written cleaning schedule was available upon request during the course of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas in the customer area, the back warehouse areas, and the washrooms were in an unsanitary condition that includes but is not limited to:• Floors of the walk-in cooler and the walk-in freezer exhibited a buildup of grime, food spills, and debris.• The floors throughout the customer area exhibited a visible buildup of dirt and grime and were not cleaned on a daily basis.• The toilet exhibited a buildup of material under the rim, liquid drips over the base, and buildup of organic materials on the exterior and interior of the toilet.• The washroom sink exhibited a buildup of grime.• The floors in the washrooms exhibited a buildup of dirt and debris.
  6. Risk Management Inspection

    19 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - No labels were applied to repackaged meats, dry foods, and/or other re-packaged food items/ingredients for purchase in the retail area that would indicate their source or the name of the place that re-packaged it.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation)** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to:• Improper packaging or incomplete vacuum sealing of packaged meats was observed in the customer sales area: meats that were repackaged were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within.• Many packages of meat in the walk-in freezer had been stored open and uncovered to prevent contamination. Some meats were housed in plastic that was torn and in poor condition – allowing for potential contamination of the meat within.• Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were observed throughout the warehouse area.• Foods were being re-packaged by staff at the cashier station where money transactions are conducted. Customers were not permitted to portion their own produce, staff with dirty hands were portioning the produce.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Staff members saving/storing previously used single-use disposable produce packaging/bags for reuse in the till area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Incompatible activities involving food processing are occurring in an area that was not approved for food processing: staff are handling dirty money and then repackaging foods for resale at the money handling/cashier station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Items that were not required for the operation of the food facility were located in the food warehouse such as tires from a vehicle, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: one display cooler with foods that require refrigeration as marked on the label was measured at 16⁰C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Fresh fruit and vegetables with cut stems, leafy vegetables, and/or or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and in the warehouse at room temperature.
    • 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?
      • ** - No written pest control monitoring reports were available upon request during the course of the 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?
      • ** - No pest control monitoring devices or system was in place to maintain the food facility free of pests and of conditions that lead to the harboring or breeding 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?
      • ** - Evidence of food handling and re-packaging of meats was observed, which is in violation of the Food Handling Permit restrictions that state “Minimal food handling only”.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food related equipment in the customer area in the back warehouse areas were in an unsanitary condition that includes but is not limited to:• Utensils in the back kitchen exhibited food debris and a buildup of dust, food residue.• All shelving in the back kitchen exhibited a buildup of dust and debris• The table for processing produce, the food scales, and all food equipment in the back kitchen exhibited a buildup of dirt, grime, and debris.• The handles to both the walk-in cooler and freezer exhibited a buildup of grime.** - Food equipment was not stored in a sanitary manner was observed stored on top of dirt and thick layers of dust in the warehouse area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Three different display coolers in use in the customer area were operating but were not maintaining a temperature of 4⁰C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - No written cleaning schedule was available upon request during the course of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas in the customer area, the back warehouse areas, and the washrooms were in an unsanitary condition that includes but is not limited to:• Floors of the walk-in cooler and the walk-in freezer exhibited a buildup of grime, food spills, and debris.• The floors throughout the customer area exhibited a visible buildup of dirt and grime and were not cleaned on a daily basis.• The toilet exhibited a buildup of material under the rim, liquid drips over the base, and buildup of organic materials on the exterior and interior of the toilet.• The washroom sink exhibited a buildup of grime.• The floors in the washrooms exhibited a buildup of dirt and debris.
  7. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - cashier was wearing contaminated gloves while handling foods to package at the cashier station (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - no handwashing station or clean approved area for food handling is available for packaging of foods at the cashier station (repeat violation)** - cashier was bagging fruit for a customer at the cashier station in an area and by a person where dirty money is handled (repeat violation)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - mushrooms and other produce were stored at room temperature in cooler units that were not functioning. (Repeat violation)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - flats of eggs were stored at room temperature, mushrooms
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - 3 coolers were in disrepair or were not capable of maintaining a required temperature of 4 degrees Celsius or less. Empty of food contents until repaired.
  9. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-improper glove use was observed
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-clean food equipment such as bags for vegetables were stored in the dirty handsink (food prep room in the back)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at room temperature at less than 4 degrees Celsius.**-2 carts of partially frozen high risk food was identified stored at room temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-food equipment was blocking the handsink from frequent and required use for proper handwashing (food prep room in the back)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-thoroughly clean the freezers once repaired before placing food back into the open freezers for customer use.
  10. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-improper glove use was observed
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-clean food equipment such as bags for vegetables were stored in the dirty handsink (food prep room in the back)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-fruits and vegetables that have been cut or are no longer whole must be kept refrigerated and not stored at the cashier area at room temperature at less than 4 degrees Celsius.**-tofu was left stored at room temperature in the warehouse. Temperature of surface was +13 to+15 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?
      • **-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-food equipment was blocking the handsink from frequent and required use for proper handwashing (food prep room in the back)
  11. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-none of the RE-packaged meat had any proper labeling of any kind. (REPEAT VIOLATION)
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-many vegetables and fruit were observed for sale in the customer areas that were not in good condition and exhibited what appeared to be mold-like substances.**-much of the meat that was bagged, was improperly packaged – ripped bags of frozen meat were observed, several packages appear to be temperature abused or have freezer burn. (REPEAT VIOLATION)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-retrain staff that they cannot save single-use gloves after removal from hands. A pair of blue gloves were observed on the cashier counter – thick build up of grime were noted on the fingers. (REPEAT VIOLATION)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-there is evidence that staff are packaging food for the public at the cashier station. There is no handsink or handwashing station within the vicinity. Cease and desist immediately. (REPEAT VIOLATION)
    • 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?
      • **-do not leave the overhead door open when no delivery is occurring – open doors allow for pest and dirt entry into the warehouse.
    • 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?
      • **- DO NOT RE-package meat at any time, cease and desist immediately. The ribs and other cuts of meat arrive in a blue bag and not divided into smaller amounts or sealed in individual bags. Handling open meat is strictly against your permit restrictions. (REPEAT VIOLATION)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- do not save and re-use single use disposable plastic bags. A container of used single-use plastic bags were observed under the cashier till.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - majority of the labels were missing for the meat products. Meat packages cannot be offered for sale without proper labeling. REPEAT VIOLATION** - beans, and other dried ingredients were repackaged and offered for sale without proper labeling by staff. ALL products other than produce must have proper labeling. REPEAT VIOLATION
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Retrain all staff - do not use a toothpick while handling foods! A staff member was working a toothpick in her mouth while processing customer purchases. The staff is putting her own health at risk by handling money and putting the toothpick in her mouth but also she is spreading her saliva onto all foods that she handles that customers bring up to pay. She then placed the used toothpick on the counter where the customer food purchases come in contact with. Improper glove use - gloves can become contaminated. Gloves are there to protect the food, not the worker hands.
    • 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?
      • ** - CEASE AND DESIST all food handling by a cashier. Cashiers handle money (extremely dirty) and there is no handwashing sink nearby. A box of mushrooms was noted by the till with utensils that would suggest the cashier was processing the mushrooms in between customer purchases. High contamination hazard.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - CEASE AND DESIST packaging foods in bags in the front store area. There are no handwash sinks nearby. REPEAT VIOLATION.** - CEASE AND DESIST cutting and processing vegetables immediately. A cut gourd was observed in the front customer area, knife used also present - not near an approved handsink. All food handling and packaging should occur within ~ 10 feet of a working handsink plumbed in, with hot and cold running water and fully supplied with soap and paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - CEASE AND DESIST the sale of meat in the freezer that has not been packaged in a sanitary manner. Majority of the meats in the freezer had torn plastic packaging or were just plastic bags tied in a loop - none were sealed in a manner that would prevent contamination. Much of the packaging was open to the elements and potential contamination. Majority of the meat was not stored in packaging rated for the freezer. Remove all exposed meats immediately. DO NOT package meat at any time. If the meat has been purchased from another facility, do not accept meat for the freezer unless properly sealed and packaged.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 palettes of packaged uncooked meat was in the back store room at room temperature. Only one staff member appeared to be working on storing it inside of refrigerated units. Stated it was delivered in the morning, but the inspection occurred in the afternoon. Potentially hazardous high risk foods such as meat should not be stored at room temperature for more than 30 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - CEASE AND DESIST packaging foods in bags in the front store area. There are no handwash sinks nearby. REPEAT VIOLATION.** - CEASE AND DESIST cutting and processing vegetables immediately. A cut gourd was observed in the front customer area, knife used also present - not near an approved handsink. All food handling and packaging should occur within ~ 10 feet of a working handsink plumbed in, with hot and cold running water and fully supplied with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unfinished wood was observed - all surfaces in a food facility must be smooth, cleanable, non-absorbent, and durable.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - CEASE AND DESIST the packaging of meat at any time. The facility does not have the approval to handle raw meat. There was meat noted in the food processing room at the back of the facility sitting on the counter to be processed.

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