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Malhotra Wholesale

9426 39 Avenue NW Edmonton AB T6E 5T9 · Food - General

32 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not store food products under the condensing unit in the walk-in freezer as though repairs were made - the condensing unit is still leaking dirty water downward.
    • 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?
      • ** - evidence of pests were observed, clean and disinfect. Repair wall entry.
  4. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - several packages of foods were observed with no labelling or source information. All foods for sale in the customer area must be labeled to denote source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cited March 25, 2026** - one frozen package of fish in the walk-in freezer was damaged and contaminated. Removed during inspection.Cited Feb 21, 2026** - repackaging of damaged foods observed - a split open bag was re-bagged keeping the damaged packaging and placed into another clear food bag for sale. Removed from shelving. Please retrain staff. Do not repackage damaged foods that were exposed to contamination - it must be discarded.** - foods that were not in good condition and/or packaging in poor condition exposing the food within to potential contamination were observed throughout - especially in the walk-in freezer, some vegetables such as cauliflower, etc. Immediately remove all damaged foods, train the staff to identify and remove it quickly - don't hold on to the foods damaged or repackage for resale.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not store food products under the condensing unit in the walk-in freezer as though repairs were made - the condensing unit is still leaking dirty water downward.
    • 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?
      • ** - evidence of pests were observed, clean and disinfect. Repair wall entry.
  5. Demand Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - repackaging of damaged foods observed - a split open bag was re-bagged keeping the damaged packaging and placed into another clear food bag for sale. Removed from shelving. Please retrain staff. Do not repackage damaged foods that were exposed to contamination - it must be discarded.** - foods that were not in good condition and/or packaging in poor condition exposing the food within to potential contamination were observed throughout - especially in the walk-in freezer, some vegetables such as cauliflower, etc. Immediately remove all damaged foods, train the staff to identify and remove it quickly - don't hold on to the foods damaged or repackage for resale.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - water leak identified behind a display freezer - please repair** - condenser issue observed in walk in freezer - all exposed foods must be discarded. A large amount of ice was building up, crushing foods below. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - food spills were observed everywhere throughout the warehouse - cleaning required.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Do not store leafy vegetables at room temperature. Please retrain staff. Leafy vegetables/herbs were observed stored at room temperature on a cart arranged for sales display. Verified 19'C.
  11. Demand Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - doors and floors of the warehouse washroom were not maintained in a clean and sanitary manner.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • ** - the garbage area behind the facility was cluttered, contained lose food related garbage, cardboard, plastic food trays and containers, and other debris. Potential harborage for pests was observed as well as food sources. The ramps directly by the back overhead doors were also observed to contain garbage, debris, and harborage. Garbage must be disposed of properly and on the day of garbage producing activities conducted near or by outside garbage bins
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: -Quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. - Herbs and vegetables that were visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area and stored in the walk-in cooler. - Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area. - A package of food that was damaged in a manner may have potentially contaminated the food within, was observed to be taped back together and available for sale to customers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were not stored in a sanitary manner that includes but is not limited to: - Food and/or food related equipment was observed stored on the dirty floor and on carpet. - Food and/or food equipment was stored with personal clothing and other non food items, that were not stored separately from the food preparation surfaces, on food, and with the food storage areas. (Front carpeted office rooms used for unapproved repackaging of foods.)- Dirty vacuum accessories, and the vacuum itself was stored in contact with food and/or food equipment in the food processing room/carpeted office. - Pallets infested with 2 species of beetles were stored next to food product that was now subject to infestation. - Foods and food packaging in storage and in the customer areas were dirty and covered with overspray from unknown liquids, thick dust, and/or grime.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Meat in the upright display freezer was not packaged in proper food packaging, some the packaging was broken, and some meat observed displayed signs of freezer burn.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Leafy herbs/vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area at room temperature. A flat of eggs was observed stored at room temperature in dry storage near a weight station, measured and verified at 17⁰C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests: -Pest control devices were not installed in a manner that was effective for mouse control (blocked) - Live flies were observed in the staff kitchenette. - Extensive amount of stored food product beetles was observed – 2 pallets were infested in the warehouse by two species of beetles; same types of beetles were also observed in the cashier area, and in empty coconut powder bags in a carpeted office room elsewhere in the facility. - 3 unapproved flying insect zappers were installed. 2 were located in one of the kitchenettes, the one by the front door was plugged in and contained piles of dead insects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Bathrooms in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to: poor sanitation of the sinks, doors, walls, and light switches.
  14. Demand Inspection

    17 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: -Quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. - Herbs and vegetables that were visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area and stored in the walk-in cooler. - Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area. - A package of food that was damaged in a manner may have potentially contaminated the food within, was observed to be taped back together and available for sale to customers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - Staff members were reusing single-use disposable packaging as a cover/work surface for food processing as a countertop (over the carpeted floor, office room).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were not stored in a sanitary manner that includes but is not limited to: - Food and/or food related equipment was observed stored on the dirty floor and on carpet. - Food and/or food equipment was stored with personal clothing and other non food items, that were not stored separately from the food preparation surfaces, on food, and with the food storage areas. (Front carpeted office rooms used for unapproved repackaging of foods.)- Dirty vacuum accessories, and the vacuum itself was stored in contact with food and/or food equipment in the food processing room/carpeted office. - Pallets infested with 2 species of beetles were stored next to food product that was now subject to infestation. - Foods and food packaging in storage and in the customer areas were dirty and covered with overspray from unknown liquids, thick dust, and/or grime.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Meat in the upright display freezer was not packaged in proper food packaging, some the packaging was broken, and some meat observed displayed signs of freezer burn.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Leafy herbs/vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area at room temperature. A flat of eggs was observed stored at room temperature in dry storage near a weight station, measured and verified at 17⁰C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: multidoor upright cooler – was measured and verified at 19⁰C – that was full of dairy and egg product. The temperature chart for staff to use showed the last entry was Nov 12, 2024.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - There existed no proper or approved facilities to conduct thorough and required dishwashing and sanitizing of scoops, scales, trays, scissors, milk crates, small food equipment, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwash sinks/facilities were inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities. Much of the repackaging of foods was in the carpeted offices - no access to sinks within the room.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests: -Pest control devices were not installed in a manner that was effective for mouse control (blocked) - Live flies were observed in the staff kitchenette. - Extensive amount of stored food product beetles was observed – 2 pallets were infested in the warehouse by two species of beetles; same types of beetles were also observed in the cashier area, and in empty coconut powder bags in a carpeted office room elsewhere in the facility. - 3 unapproved flying insect zappers were installed. 2 were located in one of the kitchenettes, the one by the front door was plugged in and contained piles of dead insects.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete, floors in repackaging rooms were covered in single-use disposable dirty cardboard and carpeting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was not maintained in a sanitary condition includes but is not limited to: - Scoops used to portion dry goods were not cleaned and sanitized between uses. - The food scales were dirty and exhibited a build up of food debris, food powders, grime, and/or dirt. - A freezer in the customer area that was not in use contained what appeared to be blood spills (meat), food debris, and dirt within.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was not maintained in good working condition: • An upright multidoor freezer exhibited ice buildup from when the freezer temperature internally warmed to allow water dripping/pooling onto foods within, and then freezing when the fans turned back on. - An upright multidoor cooler used to store high risk dairy foods was measured and verified at 19⁰C – was not functioning to maintain a temperature of 4⁰C or less. - Several display coolers in the produce area were not functional but were used to store herbs and/or leafy vegetables and were not maintaining a temperature of 4⁰C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Bathrooms in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to: poor sanitation of the sinks, doors, walls, and light switches.
  15. Demand Inspection

    17 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: -Quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. - Herbs and vegetables that were visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area and stored in the walk-in cooler. - Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area. - A package of food that was damaged in a manner may have potentially contaminated the food within, was observed to be taped back together and available for sale to customers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - Staff members were reusing single-use disposable packaging as a cover/work surface for food processing as a countertop (over the carpeted floor, office room).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were not stored in a sanitary manner that includes but is not limited to: - Food and/or food related equipment was observed stored on the dirty floor and on carpet. - Food and/or food equipment was stored with personal clothing and other non food items, that were not stored separately from the food preparation surfaces, on food, and with the food storage areas. (Front carpeted office rooms used for unapproved repackaging of foods.)- Dirty vacuum accessories, and the vacuum itself was stored in contact with food and/or food equipment in the food processing room/carpeted office. - Pallets infested with 2 species of beetles were stored next to food product that was now subject to infestation. - Foods and food packaging in storage and in the customer areas were dirty and covered with overspray from unknown liquids, thick dust, and/or grime.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Meat in the upright display freezer was not packaged in proper food packaging, some the packaging was broken, and some meat observed displayed signs of freezer burn.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Leafy herbs/vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area at room temperature. A flat of eggs was observed stored at room temperature in dry storage near a weight station, measured and verified at 17⁰C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: multidoor upright cooler – was measured and verified at 19⁰C – that was full of dairy and egg product. The temperature chart for staff to use showed the last entry was Nov 12, 2024.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - There existed no proper or approved facilities to conduct thorough and required dishwashing and sanitizing of scoops, scales, trays, scissors, milk crates, small food equipment, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwash sinks/facilities were inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities. Much of the repackaging of foods was in the carpeted offices - no access to sinks within the room.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests: -Pest control devices were not installed in a manner that was effective for mouse control (blocked) - Live flies were observed in the staff kitchenette. - Extensive amount of stored food product beetles was observed – 2 pallets were infested in the warehouse by two species of beetles; same types of beetles were also observed in the cashier area, and in empty coconut powder bags in a carpeted office room elsewhere in the facility. - 3 unapproved flying insect zappers were installed. 2 were located in one of the kitchenettes, the one by the front door was plugged in and contained piles of dead insects.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete, floors in repackaging rooms were covered in single-use disposable dirty cardboard and carpeting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was not maintained in a sanitary condition includes but is not limited to: - Scoops used to portion dry goods were not cleaned and sanitized between uses. - The food scales were dirty and exhibited a build up of food debris, food powders, grime, and/or dirt. - A freezer in the customer area that was not in use contained what appeared to be blood spills (meat), food debris, and dirt within.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was not maintained in good working condition: • An upright multidoor freezer exhibited ice buildup from when the freezer temperature internally warmed to allow water dripping/pooling onto foods within, and then freezing when the fans turned back on. - An upright multidoor cooler used to store high risk dairy foods was measured and verified at 19⁰C – was not functioning to maintain a temperature of 4⁰C or less. - Several display coolers in the produce area were not functional but were used to store herbs and/or leafy vegetables and were not maintaining a temperature of 4⁰C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Bathrooms in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to: poor sanitation of the sinks, doors, walls, and light switches.
  16. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
  17. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - paneer lacked the required labels and date stamps** - other foods prepared off-site and/or repackaged, lacked the required labels for source
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - boxes and packages of food were found open to contamination on display for purchase and not discarded as required.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemicals were stored above and beside food on display for sale in the customer area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - eggs were stored at room temperature in the produce section
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
  18. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Heads of cauliflower for sale in the customer area had large amounts of visible spoilage on them.- Product removed from sale.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
  19. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
  20. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - though temperature logs were available, the built in thermometers were not accurate. Please obtain working thermometers for the interior of every cooler and freezer to ensure accurate temperature maintenance
    • 15. Is the facility free of a pest infestation?
      • ** - fruit flies noted by onions - recommended by PHI to store onions in the cooler to remove infestation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - The coolers are in disrepair - but are now off, empty of any vegetable storage. Pravesh informed PHI that repairs are yet to occur, waiting on parts.
  21. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - fruits/vegetables/herbs were not in good condition - rot, spoilage, was observed on items for sale to customers in customer sale area and on display. Repeat violation.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - all chemical bottles and water spray bottles must be labeled to disclose contents to prevent accidental mixing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple coolers were not maintaining a temperature of less than 4 'C which may also be contributing to the fly problem
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - though temperature logs were available, the built in thermometers were not accurate. Please obtain working thermometers for the interior of every cooler and freezer to ensure accurate temperature maintenance
    • 15. Is the facility free of a pest infestation?
      • ** - move pallets away from walls to make pest control program more effective ** - considerable outdoor fly infestation noted inside: the flies may be breeding inside due to coolers in disrepair** - fruit flies noted by onions - recommended by PHI to store onions in the cooler to remove infestation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - interiors of some display coolers are not clean - spills, dirt, food debris, and dead flies noted within** - clean tables and scales - observed in an unsanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - freezer was in disrepair - display cold holding units were leaking water onto the floor (breeding habitat for flies) - repair as soon as possible
  22. Demand Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - a designated area for damaged foods must be created and distinctly off limits to customers. Foods must be IMMEDIATELY REMOVED from sale if damaged in a manner that the ingredient within is exposed. Foods that are damaged must be REMOVED and DISCARDED as soon as observed. DO NOT donate or RE-packaged open damaged foods. This is an expected daily task if not multiple times a day. Waiting a week is unacceptable. The facility is not permitted to sell food that is not in a wholesome state and unfit to sell to customers/for the public to eat due to potential contamination. Cans were dented and damaged severely were not removed from sales floors. WARNING ISSUED verbally. Observed: open foods stored in a black garbage bag and stored back with the rest of the food - intent to sell. Repeat violation. ** - fruits/vegetables/herbs were not in good condition - rot, spoilage, was observed on items for sale to customers in customer sale area and on display. Repeat violation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were stored on the floor. All foods must be stored off of the floors at all times. Repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Foods cannot be stored with non-food items, chemicals, construction material, garbage, or any item that may create potential contamination at any time. Foods must stored distinctly separate from non foods. Repeat violation.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - all chemical bottles and water spray bottles must be labeled to disclose contents to prevent accidental mixing** - Foods cannot be stored with non-food items, chemicals, construction material, garbage, or any item that may create potential contamination at any time. Foods must stored distinctly separate from non foods. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - though temperature logs were available, the built in thermometers were not accurate. Please obtain working thermometers for the interior of every cooler and freezer to ensure accurate temperature maintenance
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - multiple coolers were not maintaining a temperature of less than 4 'C which may also be contributing to the fly problem
    • 15. Is the facility free of a pest infestation?
      • ** - garbage area outside has the conditions to breed flies. Hundreds of outdoor filth flies were observed in the immediate area of the garbage.** - mouse droppings noted inside - please clean and sanitize, move pallets away from walls** - considerable outdoor fly infestation noted inside: the flies may be breeding inside due to coolers in disrepair** - fruit flies noted by onions - recommended by PHI to store onions in the cooler to remove infestation
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ** - garbage is overflowing - boxes, plastic, etc. were not stored in the provided garbage bins. The garbage area has an overwhelming odor.! - obtain more dumpsters or have more frequent pick up to ensure that the garbage is not overflowing. Ask the bin company to bring cleaned bins that will not pose a pest breeding threat.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - coolers were in disrepair - several display coolers were leaking water onto the floor (breeding habitat for flies) - repair as soon as possible
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - interiors of some display coolers are not clean - spills, dirt, food debris, and dead flies noted within** - clean tables and scales - observed in an unsanitary condition.
  23. Demand Inspection

    0 infractions

  24. Risk Management Inspection

    0 infractions

  25. Demand Inspection

    0 infractions

  26. Risk Management Inspection

    21 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Observed evidence of operation including labelling of re-packaged food products. Workers/staff observed sitting on crates on the floor in the warehouse and were placing new label stickers on sealed/closed bags of repackaged dry foods. Rolls of two types of labels were observed on the floor around staff (business name label and nutrition label). Observed staff wearing gloves in labelling area. Used glove with yellow debris on fingers noted in same area. Closure Order issued for the facility and includes ceasing all food handling. Comply with verbal and/or written directions from Executive Officers. Immediately cease all food handling including re-packaging and labelling.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  27. Demand Inspection

    24 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Upon exiting the facility, observed Posted Notice of Closure hidden behind facility’s closed for renovations sign on front door. Posted Notice moved by PHI to areas of door below door handle that is visible from the outside.
    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Observed evidence of operation including labelling of re-packaged food products. Workers/staff observed sitting on crates on the floor in the warehouse and were placing new label stickers on sealed/closed bags of repackaged dry foods. Rolls of two types of labels were observed on the floor around staff (business name label and nutrition label). Observed staff wearing gloves in labelling area. Used glove with yellow debris on fingers noted in same area. Closure Order issued for the facility and includes ceasing all food handling. Comply with verbal and/or written directions from Executive Officers. Immediately cease all food handling including re-packaging and labelling.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Fresh fruit and vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and on the floor at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- Handwash sinks/facilities are inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  28. Risk Management Inspection

    24 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Observed evidence of operation including labelling of re-packaged food products. Workers/staff observed sitting on crates on the floor in the warehouse and were placing new label stickers on sealed/closed bags of repackaged dry foods. Rolls of two types of labels were observed on the floor around staff (business name label and nutrition label). Observed staff wearing gloves in labelling area. Used glove with yellow debris on fingers noted in same area. Closure Order issued for the facility and includes ceasing all food handling. Comply with verbal and/or written directions from Executive Officers. Immediately cease all food handling including re-packaging and labelling.
    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Upon exiting the facility, observed Posted Notice of Closure hidden behind facility’s closed for renovations sign on front door. Posted Notice moved by PHI to areas of door below door handle that is visible from the outside.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Fresh fruit and vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and on the floor at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- Handwash sinks/facilities are inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  29. Risk Management Inspection

    22 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Fresh fruit and vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and on the floor at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- Handwash sinks/facilities are inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  30. Risk Management Inspection

    22 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Fresh fruit and vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and on the floor at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- Handwash sinks/facilities are inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  31. Demand Inspection

    22 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **-Meats, paneer, and re-packaged food items/ingredients for purchase in the retail area were observed with no labelling on the package or the label does not indicate their source or the name of the place that re-packaged it.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **-Food was observed onsite that has become contaminated or otherwise unfit for human consumption, and was served, offered for sale, processed, packaged, displayed or stored for human consumption that includes but is not limited to: • Large quantities of severely damaged food packaging were observed: exposing the food within to potential contamination and observed some with foreign contamination of the food itself. The exposed damaged foods were re-packaged into new packaging for sale to the public. • Boxes of visibly spoiled foods that exhibited what appeared to be mold-like substances were available for purchase in the customer retail area.• Canned and bottled food products that had unacceptable damage to the rim and sealed areas, loose caps, and missing food contents within, were available for purchase in the customer retail area.• Damaged food product and packaging, available for purchase in the retail area, appeared to have been chewed by vermin exposing the food within.• Foods that were being re-packaged by staff at the cashier table were observed conducting money transactions with no proper handwashing between tasks.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Dirty, used, grimy towels, dirty wiping cloths, and old clothing were observed in use to wipe the food contact surfaces, were stored on top of food and food equipment, and not stored in ready-made sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizer in buckets or in a dispenser was located within easy access in any area in which food handling was occurring. Food preparation surfaces were dirty and not observed to be sanitized before food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-Staff members were observed wearing gloves that were not declared “latex free” for food handling, with no nearby access to designated food area handwashing sinks, could not wash their hands properly first before donning the gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Used dirty gloves were observed stored on food equipment surfaces and on top of food in food handling areas and in the warehouse customer retail areas.**-Staff members were observed reusing single-use disposable packaging as a cover/work surface for the countertop during food preparation.**-The handles of the spoons and scoops stored inside dry food ingredients were dirty and in direct contact with the food ingredients. **-Foods were not stored in a sanitary manner that includes but is not limited to: • Food and/or food related equipment was observed stored on the dirty floor, on dirty pallet jacks.• With personal clothing, phones, personal beverages, tools, garbage, and other non food items, that were not stored separately from the food preparation surfaces and the food storage areas.• Foods in the customer and warehouse areas were stored beside, below, or together with chemicals.• Mouse dropping(s) was observed on food packaging and on food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Fresh fruit and vegetables with cut stems or portioned onsite were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use – stored in the customer retail area and on the floor at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: 2 separate upright freezers – measured at 2⁰C and at - 5⁰C. The owner verified that the units were intended to be freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- Handwash sinks/facilities are inadequate in number and/or location: staff did not have nearby access to handwashing supplies or designated hand sinks in areas conducting active food handling activities.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bathrooms and kitchenettes were missing soap and/or paper towels for proper handwashing
    • 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?
      • ** - mouse proofing required of the walls in the warehouse Not corrected as cited on April 11, 2024 inspection report.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **-The facility was not kept free of pests or the conditions that lead to the harbouring or breeding of pests:• Pest control devices were not installed in a manner that was effective for mouse control.• Live flies were observed in the back warehouse near food storage.• A suspected mouse hole with what appeared to be chew marks was identified in the office area.
    • 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 and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Surfaces in the food handling areas were not constructed as per finishing requirements of smooth, cleanable, non-absorbent, and durable: floors were unfinished concrete covered in single-use disposable dirty cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing did not appear to be constructed in accordance with the requirements of the Alberta Building Code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A scoop was observed stored in the container of food ingredient that had a heavy accumulation of grime/debris on the handle. There were colored containers/rectangular bins used for food storage throughout the warehouse that were full of dirt, dirty water, grime, and/or were not maintained in a clean and sanitary condition.**-Food equipment was not cleaned and sanitized before use with food: staff members were observed using new metal sieves for food that still had the cardboard sales label on the handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- 2 small kitchenettes used by staff were not maintained in a sanitary condition: • An upright fridge plugged in for use and containing beverages was very dirty on the interior, the exterior, and on the handles.• Dirty single sinks in both kitchenettes contained used dirty dishes and grime.• Microwave had a build up of handprints on the door and spilled food and debris within. • Sanitation of floors, counters, and surfaces within the kitchenettes were dirty, dusty, and or contained a build-up of grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area-not completed as per April 11, 2024 inspection report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Overall sanitation of the warehouse areas was poor. Food spills/debris, grime, pieces of packaging, liquid puddles were noted throughout on shelves and the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- Bathrooms in the front office area and in the back warehouse areas were not maintained in accordance with sanitation requirements that includes but is not limited to:• Poor sanitation of all the sinks, doors, switches, sinks, toilets, and counters.• Missing soap and/or paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -The written cleaning schedule is either not adequate to address all areas of the facility and/or there is no written cleaning schedule available and/or posted for staff use.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **- Food handling and re-packaging of foods was observed, which is in violation of the Food Handling Permit restrictions that state “prepackaged foods and/or whole produce only – no preparation of food”.**-Unapproved alterations were made to plumbing infrastructure: a 3-compartment sink was installed in the kitchenette but the plans and specifications for the construction/alterations were not approved by the executive officer/PHI. The 3-compartment sink in the kitchenette lacked cleaning agents and the plumbing was not constructed in accordance with the requirements of the Alberta Building Code. **-Walk in coolers and freezers were installed without the PHI prior notice or resubmitting of plans.
  32. Initial Inspection

    2 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?
      • ** - mouse proofing required of the walls in the warehouse
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required in bathrooms and kitchen area