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Madina Shopping Centre

344 8 Street E Brooks AB T1R 1K6 · Food - General

11 inspections

  1. 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?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.22-04-2026:Operator showed the new purchase tiles and stated he is waiting for the repairs personnel to come and fix them.
  2. Risk Management Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A tin of Nido and a can of pineapple chunks were found dented. The operator discarded them immediately.Action Required: Always inspect and remove any dented cans from sale. Do not accept dented cans from suppliers. Damaged cans can promote bacterial growth, increasing the risk of foodborne infections and intoxication.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no designated surface sanitizer available in the kitchen.Action Required: Obtain a designated surface sanitizer for kitchen use and clearly label the bottle to ensure proper identification and safe handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of flour, still in its original packaging, was found in the kitchen with a scoop placed inside the bag.Action Required: Please transfer flour into a food-grade container and avoid leaving the scoop inside the container to prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the kitchen handwashing station.Action Required: Provide paper towels immediately to ensure proper hand hygiene and prevent cross-contamination.
    • 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 tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold is beginning to build up in the two fridges located near the restaurant entrance and also in the walk-in cooler walls and shelves.Action Required: Please clean and sanitize the fridges promptly to prevent cross-contamination.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice, a bowl, and the base of a blender is stored on the floor. A piece of tripe in the freezer is stored uncovered.*Food and food equipment must be stored off the floor to protect these items from contamination.*All frozen food must be wrapped to protect meat from contamination and cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas containing carbohydrates and protein was kept at room temperature and measured 26.8 degrees Celsius. Samosas discarded. High risk foods must be maintained hot above 60 degrees Celsius or refrigerated at 4 degrees Celsius or less. The fridge near the entrance of the kitchen is not equipped with a thermometer. Maintain a thermometer in coolers to monitor cooler temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not supplied in the butcher department. This was corrected during inspection. Ensure hand sink supplies are readily available at all times.
    • 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 tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice, a bowl, and the base of a blender is stored on the floor. An insert container of raw liver was stored above a bag of cut watermelon in the fridge. A frozen piece of carcass wrapped in plastic was stored above lemons in the walk-in cooler. A few pieces of frozen meat are stored unwrapped in the walk-in freezer. *Food and food equipment must be stored off the floor to protect these items from contamination. *Meat that is unwrapped for cutting and stored in a fridge or freezer must be wrapped in food-grade plastic or stored in a sealed container to protect the meat from contamination and the shelf surfaces on which it is stored.*Store raw meat on the bottom shelf of a fridge or in a separate section of the fridge or freezer away from produce and ready-to-eat food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Owner reports there were cockroaches previously and a powder product was used to eliminate the cockroaches. Powder is blue-green and applied in a localized area on the tile floor and baseboard behind a freezer. No information available on the product used.*Baits and poisons used to control pests may only be applied under the care and instruction of a certified pest control operator to ensure proper handling of these products in food areas and that the products used are approved for use in Canada. Keep a record of pest monitoring. If pests are active, obtain the services of a certified pest control operator. Clean up the powder.
    • 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 plan is in place and records are kept of monitoring and pest control applications.
    • 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?
      • Mice droppings were found in the corner of the facility adjacent to another food facility in the strip mall. A dead mouse was caught on a catch trap. Weather strip under kitchen back door contains a small gap where mice could enter. *Clean up mice droppings and pest trap. Sanitize these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink in men's washroom is sagging from the wall due to water damage. Remove hand sink to reinforce wall with 2X4 framing, cut out and remove water damaged drywall, finish in new drywall and re-install hand sink.
    • 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 tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.
  5. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container with raw liver and a bag with raw liver was stored in the cooler above and beside ready-to-eat cooked food dishes. Do not store raw meat above ready-to-eat food. Raw meat was moved to the bottom shelf of another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms and not feeding through the dispenser in the butcher department. Provide paper towel at all hand sinks.
    • 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 plan is in place and records are kept of monitoring and pest control applications.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 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?
      • Ahmed has taken over the restaurant from his brother. Food handling permit cannot be transferred from one owner to another. Apply for a food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
  6. Risk Management Inspection

    9 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Paper towel in the butcher apartment is placed on top of the dispenser, not in the dispenser. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 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?
      • Traps are not placed. Place rodent traps.
    • 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 plan is in place and records are kept of monitoring and pest control applications.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 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?
      • Ahmed has taken over the restaurant from his brother. Food handling permit cannot be transferred from one owner to another. Apply for a food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.
  7. Risk Management Inspection

    9 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Paper towel in the butcher apartment is placed on top of the dispenser, not in the dispenser. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 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?
      • Many areas have been organized, cleaned and sanitized. Hallway is decluttered and prepared for painting. The open display case in the butcher shop needs to be cleaned and organized. One rodent dropping found there. The area under and around the mixer and the food storage shelf in the kitchen requires more cleaning and sanitizing. Traps are not placed. Place rodent traps.
    • 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 plan is in place and records are kept of monitoring and pest control applications.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 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?
      • Ahmed has taken over the restaurant from his brother. Food handling permit cannot be transferred from one owner to another. Apply for a food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire racks in the walk-in cooler is accumulating grime. Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.
  8. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Baked goods without labels were on a shelf at the front of the store. Enjera is being sold at the counter. Owner could not demonstrate with receipts where the product is purchased from and if the baked goods come from an approved source.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Paper towel in the butcher apartment is placed on top of the dispenser, not in the dispenser. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 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?
      • Some flies still present. Door stays closed. Mice droppings found throughout the building such as in the front window, in the back hallway of the butcher, behind freezers, in the corner of the kitchen under the mixer stand and on the mixer stand, in the hand sink cabinet in front of the kitchen. Hallway is congested with clothes and other items. Clean and organize all areas of the food establishment to discover and disturb areas of pest activity. Clean and sanitize these areas throughout the food establishment. Apply rodent traps and controls.
    • 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 plan is in place and records are kept of monitoring and pest control applications.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 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?
      • Ahmed has taken over the restaurant from his brother. Food handling permit cannot be transferred from one owner to another. Apply for a food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire racks in the walk-in cooler is accumulating grime. Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.
  9. Demand Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Paper towel in the butcher apartment is placed on top of the dispenser, not in the dispenser. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies are still noted in the building. Install fly controls to prevent accumulation of flies. Install a screen door if door is desired to be left open for airflow.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire racks in the walk-in cooler is accumulating grime. Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.
  10. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat in the walk-in freezer and cooler is uncovered. Keep food covered and protected from contamination. Meat was covered with plastic during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Paper towel in the butcher apartment is placed on top of the dispenser, not in the dispenser. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies are still noted in the building. Install fly controls to prevent accumulation of flies. Install a screen door if door is desired to be left open for airflow.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire racks in the walk-in cooler is accumulating grime. Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.
  11. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry food was stored on the floor next to the oven. Food was moved off the floor. A container of cooked meat with a broken lid was stored in the walk-in cooler under a bag of raw meat. The cooked meat is at risk of cross-contamination from raw meat juices. Cooked meat discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat dish in the hot holding unit measured 45 degrees Celsius. Meat dish was reheated to 74 degrees Celsius. Keep high risk foods stored above 60 degrees Celsius for hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing or not feeding through the dispenser at public hand sinks in the common areas and bathrooms. Soap and paper towel is not provided at the hand sink in the butcher department. Ensure soap and paper towel is provided at all hand sinks, especially in food handling areas and in the bathrooms.
    • 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?
      • Back door to the kitchen was left open which allows pests to enter. Flies are observed in the kitchen. Keep door closed at all times. Install a screen door if door is desired to be left open for airflow. Install fly controls to prevent accumulation of flies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit it not posted. Ensure the food handling permit is posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in the butcher department near the back, including the hallway, are constructed of unfinished drywall without baseboards. Paint walls and finish baseboard. Bathroom doors are water damaged and torn from being kicked on the bottom. Replace damaged bathroom doors. Baseboard is letting go in one bathroom and drywall behind sink is wearing due to backsplash from water. Repair baseboard to protect drywall against water damage and paint and seal the wall behind the hand sink.
    • 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 cabinet in the bathroom is water damaged and not easily cleanable. Replace damaged cabinet. The spice rack in the kitchen is covered in cardboard wrapped in tinfoil which is not cleanable. Remove or replace the cardboard with a shelf liner that is constructed of durable, cleanable material. The shelf on the wall next to the hand sink is constructed of MDF which is absorbant to moisture and not readily cleanable. Replace shelf or finish with paint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large plastic chaffing dish lid was cracked and melted. The lid is not easy to clean and may pose a physical hazard of further breaking. Lid discarded. A chest freezer is sitting empty with ducttape. Remove broken equipment that is not in use. Fumehood duct cleaning is due. Hire the professional duct cleaners to degrease and clean the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire racks in the walk-in cooler is accumulating grime. Food spills are accumulating behind the mixer stand in the kitchen. Food spills are accumulating on the spice rack and on the wall shelf next to the hand sink. Dust is accumulating on the ceiling and wall around the air duct. Grease is accumulating in the fumehood vents. Clean and sanitize the areas mentioned areas. Bathrooms are very wet from water spills. Bathroom walls are dirty. Ensure bathrooms are kept clean and dry. Wash walls and clean and sanitize the bathrooms.