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Makkahal Meat African Variety

1 - 8802 Franklin Avenue Fort McMurray AB T9H 2J7 · Food - General

25 inspections

  1. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several cans of food stored on the shelving unit in the grocery store area were past their best before dates. Foods were removed during inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent to moisture and easy to clean.
  2. 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent to moisture and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling lighting fixture above the stove/oven unit lacked a protective cover.Install a cover over the light fixture immediately to prevent food 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Liners used for handling the injera after it has been cooked were composed of bamboo sheets. Operator stated that bamboo sheets are washed and air-dried every two (2) days.Food contact surfaces used consistently in room temperature throughout the day must be washed with soap, rinsed adequately and sanitized every 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard boxes and broken up sheets of foam were placed on the surface for cooling down prepared injera in the kitchen.Remove cardboard boxes and foam sheets, as these surfaces are not cleanable. Replace with food grade surfaces that are smooth, non-absorbent, 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the walk-in meat cooler doors and floors were insanitary with food spills.Thoroughly clean and sanitize these surfaces.
  6. Risk Management Inspection

    8 infractions

    • 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?
      • Invalid food handling permit was on display on the wall at the checkout counter. Operator indicated that permit had been renewed. An operator must ensure that a valid food handling permit is displayed in a conspicuous place in the approved food establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden utensils were being used for food preparation. Remove all reusable wooden utensils and replace with durable, easy to clean utensils.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The lid over the grease interceptor was open on two corners. There was no odours perceived from it. Operator indicated that the grease interceptor was recently cleaned out. Ensured that the grease interceptor lid is properly covered and intact at all times.
  7. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Jars of mayonnaise on display for sale in the grocery store were past their expiration date. Jars of mayonnaise were removed from shelving during inspection. Ensure products are regularly checked for best before and expiration dates. Apply the first-in, first-out method for storing food products on the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution in a spray bottle at the meat cutting section was measured at below 100ppm. Operator discarded the solution and replaced it with a fresh solution.Do not mix the ready-to-use Quat solution with water. Ensure Quat sanitizer solution concentration is measured at 200ppm before use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden utensils were being used for food preparation. Remove all reusable wooden utensils and replace with durable, easy to clean utensils.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The lid over the grease interceptor was open on two corners. There was no odours perceived from it. Operator indicated that the grease interceptor was recently cleaned out. Ensured that the grease interceptor lid is properly covered and intact at all times.
  8. Risk Management Inspection

    6 infractions

    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. Update Jan 09/2025: Pest control technician had visited facility and had been scheduled for a bi-weekly service. Reports were not available physically for review. Operator will print out reports and have them available for subsequent inspections.Update March 19, 2025: Several dead insects that appear like cockroaches were observed on the sticky traps on the wall of the meat cutting area, under the white standing freezer and beside the stove/oven unit in the kitchen. - Operator contacted pest control technician for service. Pest control technician indicated that operator had not set up a routine service with their company and had not contacted them for several months.- There was no pest control records available for review on site.Update Mar 20, 2025: Pest control technician had conducted a reassessment of the pest activity on the premises. Operator set a routine treatment schedule with the technician. Pest control report was provided to inspector for review. May 09, 2025: report received from Pest control company indicates significant reduction numbers of pests observed during the last service. Ensure consistent services of a certified pest control technician to eliminate all pest activity in the premises. Maintain cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  9. Risk Management Inspection

    6 infractions

    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. Update Jan 09/2025: Pest control technician had visited facility and had been scheduled for a bi-weekly service. Reports were not available physically for review. Operator will print out reports and have them available for subsequent inspections.Update March 19, 2025: Several dead insects that appear like cockroaches were observed on the sticky traps on the wall of the meat cutting area, under the white standing freezer and beside the stove/oven unit in the kitchen. - Operator contacted pest control technician for service. Pest control technician indicated that operator had not set up a routine service with their company and had not contacted them for several months.- There was no pest control records available for review on site.Update Mar 20, 2025: Pest control technician had conducted a reassessment of the pest activity on the premises. Operator set a routine treatment schedule with the technician. Pest control report was provided to inspector for review. May 09, 2025: report received from Pest control company indicates significant reduction numbers of pests observed during the last service. Ensure consistent services of a certified pest control technician to eliminate all pest activity in the premises. Maintain cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  10. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. Update Jan 09/2025: Pest control technician had visited facility and had been scheduled for a bi-weekly service. Reports were not available physically for review. Operator will print out reports and have them available for subsequent inspections.Update March 19, 2025: Several dead insects that appear like cockroaches were observed on the sticky traps on the wall of the meat cutting area, under the white standing freezer and beside the stove/oven unit in the kitchen. - Operator contacted pest control technician for service. Pest control technician indicated that operator had not set up a routine service with their company and had not contacted them for several months.- There was no pest control records available for review on site.Update Mar 20, 2025: Pest control technician had conducted a reassessment of the pest activity on the premises. Operator set a routine treatment schedule with the technician. Pest control report was provided to inspector for review. Ensure consistent services of a certified pest control technician to eliminate all pest activity in the premises. Maintain cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • Inadequate ventilation for food preparation conducted in the kitchen area during inspection. Ensure fans on the hood system above the stove/oven unit switched on during food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  11. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution available in the premises at the initial inspection. Operator was instructed to obtain an appropriate sanitizing solution immediately. Operator closed the store voluntarily and went out to purchase sanitizer solution. Inspector permitted reopening of store when the chlorine sanitizer was purchased and prepared for cleaning food contact surfaces and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of dry foods were stored on the floor of the store. - Move foods off the floor and store 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. There was a lot of debris accumulated behind the units. Operator cleaned behind these two cooling units during inspection.Implement the services of a certified pest control technician to eliminate all pest activity in the premises. Maintain consistent cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.Update Dec 13/2024: Operator engaged the services with a professional pest technician during inspection.Update Jan 09/2025: Pest control technician had visited facility and had been scheduled for a bi-weekly service. Reports were not available physically for review. Operator will print out reports and have them available for subsequent inspections.Update March 19, 2025: Several dead insects that appear like cockroaches were observed on the sticky traps on the wall of the meat cutting area, under the white standing freezer and beside the stove/oven unit in the kitchen. - Operator contacted pest control technician for service. Pest control technician indicated that operator had not set up a routine service with their company and had not contacted them for several months.- There was no pest control records available for review on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  12. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of dry foods were stored on the floor of the store. - Move foods off the floor and store 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. There was a lot of debris accumulated behind the units. Operator cleaned behind these two cooling units during inspection.Implement the services of a certified pest control technician to eliminate all pest activity in the premises. Maintain consistent cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.Update Dec 13/2024: Operator engaged the services with a professional pest technician during inspection.Update Jan 09/2025: Pest control technician had visited facility and had been scheduled for a bi-weekly service. Reports were not available physically for review. Operator will print out reports and have them available for subsequent inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  13. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portions of raw meats were improperly covered in the glass door freezers. - Cover foods at all times during storage.Several boxes of dry foods were stored on the floor of the store. - Move foods off the floor and store at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.UPDATE: the paper towel dispenser had fallen off the wall. Repair immediately.
    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. There was a lot of debris accumulated behind the units. Operator cleaned behind these two cooling units during inspection.Implement the services of a certified pest control technician to eliminate all pest activity in the premises. Maintain consistent cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.Update Dec 13/2024: Operator set up pest control service with local professional pest technician 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several sections of premises were insanitary and in poor condition. Equipment that was not being used for daily operations of food preparation or storage were cluttered around the premises. Thoroughly clean and disinfect all areas of the premises. Remove unused equipment from the premises.
  14. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portions of raw meats were stored improperly covered in the glass door freezers. - Cover foods at all times during storage.Several boxes of dry foods were stored on the floor of the store. - Move foods off the floor and store at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.UPDATE: the paper towel dispenser had fallen off the wall. Repair immediately.
    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. There was a lot of debris accumulated behind the units. Operator cleaned behind these two cooling units during inspection.Implement the services of a certified pest control technician to eliminate all pest activity in the premises. Maintain consistent cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several sections of premises were insanitary and in poor condition. Equipment that was not being used for daily operations of food preparation or storage were cluttered around the premises. There were several bags of used empty drink bottles and cans in the storage room. Thoroughly clean and disinfect all areas of the premises. Declutter the storage areas and remove unused equipment from the premises.
  15. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled in accordance with the Canadian Food Inspection Agency requirements to indicate their source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Portions of raw meats were stored improperly covered in the glass door freezers. - Cover foods at all times during storage.Several boxes of dry foods were stored on the floor of the store. - Move foods off the floor and store at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.UPDATE: the paper towel dispenser had fallen off the wall. Repair immediately.
    • 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?
      • Live insects appearing like cockroaches were observed under the mini fridge in the kitchen and a white tall freezer in the meat section. There was a lot of debris accumulated behind the units. Operator cleaned behind these two cooling units during inspection.Implement the services of a certified pest control technician to eliminate all pest activity in the premises. Maintain consistent cleaning and disinfection of all areas in the premises including the kitchen, bathroom, meat section and storage rooms.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several sections of premises were insanitary and in poor condition. This includes the kitchen, washroom and storage room. Equipment that was not being used for daily operations of food preparation or storage were cluttered around the premises. Thoroughly clean and disinfect all areas of the premises. Declutter the storage areas and remove unused equipment from the premises.
  16. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled to indicate their source.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.UPDATE: the paper towel dispenser had fallen off the wall. Repair immediately.
    • 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?
      • Invalid food handling permit was displayed in the store.Print off the food handling permit and that it is visibly displayed in the food establishment where it may be easily seen by the people 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Visible gaps between the wall backsplash and the 2-compartment dishwashing sink and handwashing sinks. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
  17. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled to indicate their source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered meats were observed in the chest freezer and in the walk-in cooler.- Cover all foods during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags that were not food grade were being used to package raw frozen meats. Use food grade packaging for food storage. Do not re-use single use items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.
    • 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?
      • Invalid food handling permit was displayed in the store.Print off the food handling permit and that it is visibly displayed in the food establishment where it may be easily seen by the people 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Duct tape used to seal the gaps between the wall backsplash and the 2-compartment dishwashing and handwashing sink. Tape was removed during inspection. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and blood from raw meats were observed on the boxes containing other meats in the walk-in cooler.- Clean above-mentioned areas and other surfaces around the kitchen.
  18. Monitoring Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meats including chicken and beef observed in the standing display freezer were stored in a bag and unlabeled. Operator indicated that meat was supplied from an approved source. Inspector requested for the invoice of meat products. All food products in the store must be labeled to indicate their source.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food items from unapproved home-based food vendors were displayed in the store cooler and on the shelves in the facility. Foods were removed from display by the owner during the inspection.Food prepared in a private home or any other place that is not approved by the health authority shall not be used or offered for human consumption in a commercial food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Flat breads were observed on top of a pail in the back-room storage racks uncovered.2) Uncovered meats were observed on the countertop in the meat section and in the walk-in cooler.- Cover all foods during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An automotive battery was stored beside the dry foods shelving. Inspector instructed the operator to remove the battery from the food establishment. This was completed during inspection.Store foods away from chemicals and other sources of contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags that were not food grade were being used to package raw frozen meats. Use food grade packaging for food storage. Do not re-use single use items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats observed on the countertop in the butcher section were measured at 10C. Operator indicated that meats were just removed from the cooler to portion it for sale. Meats were wrapped and moved into the walk-in cooler. Store cold high-risk foods in temperature at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot or cold hand sink water valves in the kitchen and butcher area hand sink were closed. The valves were turned on during the inspection and the hand sink was in good working condition.Ensure the hot and cold valves in the hand sink remain turned on at all times for proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen handwashing sink.Ensure hand washing supplies are provided at hand sinks.
    • 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) Inadequate ventilation for food preparation conducted in the kitchen area during inspection. - Turn on the ventilation fans when kitchen is being used for food preparation. Consult with the municipal safety codes officer to evaluate standards for use of ventilation system and level of food preparation. 2) Grease build-up on the surfaces of the stove/oven unit ventilation hood. - Clean the surfaces of the vent hood 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?
      • Duct tape used to seal the gaps between the wall backsplash and the 2-compartment dishwashing and handwashing sink. Tape was removed during inspection. There was no seal between the sink and the wall backsplash.- Install silicone or caulking between the sinks and the wall backsplash.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the kitchen over the food preparation and dishwashing area. Food establishments should be supplied with sufficient and effective artificial lighting to ensure the safe and sanitary production of food and facilitate cleaning of the premises.Install additional lights over these area 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?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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?
      • 1) Ice build-up observed on the interior surfaces of the standing glass door freezer in the store area.- Remove ice build-up and investigate the source of condensation. Repair the condensation issue.2) The fan guards in the standing glass door freezer were missing. - Replace fan guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and blood from raw meats were observed on the boxes containing other meats in the walk-in cooler.2) Floor surfaces in the back-room storage was insanitary with food spills and debris.- Clean above-mentioned areas and other surfaces around the kitchen.
  19. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags that were not food grade were being used to package raw frozen meats. Use food grade packaging for food storage. Do not re-use single use items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the butcher area and certain sections of the kitchen ceiling were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent to moisture and easy to clean.
  20. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the meat processing area were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The utility room behind the storage room was cluttered with unused items and disorganized.Re-organize this space to ensure easy access for cleaning and pest control inspections.
  21. Demand Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stove/oven equipment was stored at the opposite wall from the hood ventilation system. Ensure the ventilation system is installed above the cooking equipment to provide adequate ventilation in food preparation areas and prevent excessive fumes, steam, vapours, smoke, or heat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the meat processing area were acoustic and porous. Replace the ceiling tiles to a smooth, non-absorbent 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 kitchen area was inadequately lit. Lighting fixtures were uncovered, and some were missing bulbs, or the bulbs were not functioning. Replace missing bulbs to increase the light intensity in the kitchen. Install shatterproof light covers over all fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were dirty with dust and debris:- meat saw machine- meat slicer surfaces- table in the meat processing area- display cooler in the meat processing areaClean and sanitize the above surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Plastic covering on the floor of the walk-in cooler. Remove plastic covering on the walk-in cooler floor to enable effective cleaning and sanitizing.
  22. 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?
      • The stove/oven equipment was stored at the opposite wall from the hood ventilation system. Ensure the ventilation system is installed above the cooking equipment to provide adequate ventilation in food preparation areas and prevent excessive fumes, steam, vapours, smoke, or heat.
  23. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several dry packaged food products on display for sale were unlabeled.Apply an approved labelling on all food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring the concentration of sanitizer solution was not available in the facility. Provide the appropriate test strip for measuring surface sanitizer concentration.
    • 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?
      • Operator observed preparing foods for purchase in the unapproved facility's kitchen. Foods were discarded. Operator was required to submit a request for kitchen approval to the inspector.
  24. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several dry packaged food products on display for sale were unlabeled.Apply an approved labelling on all food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels and hand soap at the hand washing station. Install dispensers for paper towels and hand soap by the hand washing sink.
  25. Initial Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several dry packaged food products on display for sale were unlabeled.Apply an approved labelling on all food products.