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Mamas' In The Kitchen

4728 47 Street Alberta Beach AB T0E 0A0 · Food - General

15 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.Owner indicated a plan is in place to fix the kitchen flooring after the busy summer season.The owner also indicated plans to refinish the cedar plank flooring in the dining area. This will be a labor-intensive task which is also planned for after the busy summer season.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease residue and dust were noted in various areas of the kitchen and food storage areas. Action RequiredClean the following areas:1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. 11. Any other areas where dirt and debris build up are found.During April 29 onsite consultation:A written Sanitation Plan was reviewed. The owner advised that daily and weekly cleaning checklists are currently used by staff; however, they expressed interest in having a centralized, formalized sanitation plan for consistency and record-keeping purposes.June 1 re-inspection: Significant progress in cleaning had been made. Active deep cleaning was observed. Violation to remain outstanding until the cleaning of all noted areas has been completed.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lack of sanitizer solution in the food preparation area (kitchen).A sanitizer solution must be readily available for staff to use in the food prep area.Staff advised that the sanitizer solution had just been dumped out into the sink so that a new one could be prepared. The practice of changing the solutions at routine intervals is appropriate; however, a new solution should be immediately prepared. Staff were instructed to prepare a chlorine sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. All 3 of the compartments in the dishwashing sink were full of dirty dishes and utensils. One of the compartments of this dishwashing sink is to be designated as the dedicated handwashing basin and should never be blocked off. Owner is to discuss this issue with staff to ensure handwashing access is always clear and that routine handwashing is occurring. 2. At the time of the site visit, there were no paper towels in the paper towel dispenser located on the wall near the sink area. A roll of paper towel was available on a nearby shelf in the kitchen area. This paper towel does need to be placed into the appropriate holder.Note that according to the Food Retail and Food Services Code: Handwash facilities should be provided with soap in suitable dispensers and single-use hand drying devices such as paper hand towel dispensers or roll dispensers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Routine bacteriological water sampling overdue. A sample was collected at the time of site visit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.Owner indicated a plan is in place to fix the kitchen flooring after the busy summer season.The owner also indicated plans to refinish the cedar plank flooring in the dining area. This will be a labor-intensive task which is also planned for after the busy summer season.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored.Action Required: 1. Clean or replace dishwashing trays. 2. Find an alternative storage solution to storing extra dishwashing trays on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease residue and dust were noted in various areas of the kitchen and food storage areas. Action RequiredClean the following areas:1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. 11. Any other areas where dirt and debris build up are found.During April 29 onsite consultation:A written Sanitation Plan was reviewed. The owner advised that daily and weekly cleaning checklists are currently used by staff; however, they expressed interest in having a centralized, formalized sanitation plan for consistency and record-keeping purposes.The kitchen was observed to require further deep cleaning, although immediate food contact surfaces appeared adequate at the time of the visit. Despite reports of routine cleaning by staff, the repeated presence of debris points to deficiencies in consistency or effectiveness. Enhanced supervision and verification of cleaning tasks may help ensure cleaning procedures are being completed effectively.The owner stated that new ceiling tiles have been ordered and will be installed over the next month. After which a reinspection will occur to verify that progress has been made on the noted items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty dishes/utensils were piled up in the dishwashing area. Time of site visit was at 3:00 pm, well after the lunch rush. Action required:Dishes should be washed frequently throughout the day as they accumulate. Do not leave dirty dishes to build up in the dishwashing area. Frequent cleaning of dishes and other food-contact surfaces throughout the day should be a priority.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.Owner indicated a plan is in place to fix the kitchen flooring after the busy summer season.The owner also indicated plans to refinish the cedar plank flooring in the dining area. This will be a labor-intensive task which is also planned for after the busy summer season.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored.Action Required: 1. Clean or replace dishwashing trays. 2. Find an alternative storage solution to storing extra dishwashing trays on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease residue and dust were noted in various areas of the kitchen and food storage areas. Action RequiredClean the following areas:1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. 11. Any other areas where dirt and debris build up are found.During April 29 onsite consultation:A written Sanitation Plan was reviewed. The owner advised that daily and weekly cleaning checklists are currently used by staff; however, they expressed interest in having a centralized, formalized sanitation plan for consistency and record-keeping purposes.The kitchen was observed to require further deep cleaning, although immediate food contact surfaces appeared adequate at the time of the visit. Despite reports of routine cleaning by staff, the repeated presence of debris points to deficiencies in consistency or effectiveness. Enhanced supervision and verification of cleaning tasks may help ensure cleaning procedures are being completed effectively.The owner stated that new ceiling tiles have been ordered and will be installed over the next month. After which a reinspection will occur to verify that progress has been made on the noted items.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.Previous Inspection Findings: The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 24, 2026, update: The owner reported that a replacement diverter tap has been ordered and will be installed once it arrives; she committed to providing photographic confirmation after installation.Previous Inspection Findings: Water diverter tap is missing the appropriate tap handle. Facility currently using vice grips to manage water flow. Action required: Find appropriate tap handle and replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.Previous Inspection Findings: Dishwashing trays had a buildup of grease and were extremely discolored.Operator advised that new trays had been ordered. Action Required: 1. Clean or replace dishwashing trays. 2. Find an alternative storage solution to storing extra dishwashing trays on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.**January 28, 2026, update: interiors of coolers had significant improvement on overall cleanliness. Owner advised that since the last inspection additional cleaning had been done. During the inspection general cleaning is noted to be lacking in the same areas originally noted. Staff to complete a deep clean and declutter of kitchen and storage areas. Follow up will be conducted in early February. **July 15, 2025, update: staff were in the midst of performing cleaning tasks but had not yet completed the list. Violation will remain outstanding until all indicated areas are cleaned and a sanitation schedule is in place. Staff to continue to clean noted areas and another site visit will be conducted** Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. Any other areas where dirt and debris build up are found.
  5. Risk Management Inspection

    5 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?
      • February 24, 2026 - UPDATE The owner stated that a new sticky trap had been placed in the back area and that no additional cockroach activity had been observed. The inspector advised that a report from a licensed pest control company is still required to verify that the issue has been fully addressed. The previous area of concern (behind the water heater) was inspected. No sticky trap was observed in this location. No live pests were observed; however, the inspection occurred during daytime hours, and large equipment was not moved. Evidence of mouse activity (mouse feces) was present at the site. A photograph was taken for documentation.The previous inspection had noted minor evidence of cockroach activity observed in the back corner of the room containing the walk-in cooler. The adult stage cockroach carcasses were observed on the sticky mouse trap behind the water heater. There was some food products present elsewhere in the room, stored in sealed storage bins.ACTION REQUIRED:1. Deep clean and de-clutter the facility. 2. Procure and retain the services of a professional pest control company to address the issue. Target completion date: book the service before February 28. 3. Seal possible pest entry points and continuously monitor for signs of pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.Previous Inspection Findings: The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **February 24, 2026, update: The owner reported that a replacement diverter tap has been ordered and will be installed once it arrives; she committed to providing photographic confirmation after installation.Previous Inspection Findings: Water diverter tap is missing the appropriate tap handle. Facility currently using vice grips to manage water flow. Action required: Find appropriate tap handle and replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.Previous Inspection Findings: Dishwashing trays had a buildup of grease and were extremely discolored.Operator advised that new trays had been ordered. Action Required: 1. Clean or replace dishwashing trays. 2. Find an alternative storage solution to storing extra dishwashing trays on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **February 24, 2026, update: No noticeable improvements were observed regarding the outstanding cleaning and repair items previously identified.**January 28, 2026, update: interiors of coolers had significant improvement on overall cleanliness. Owner advised that since the last inspection additional cleaning had been done. During the inspection general cleaning is noted to be lacking in the same areas originally noted. Staff to complete a deep clean and declutter of kitchen and storage areas. Follow up will be conducted in early February. **July 15, 2025, update: staff were in the midst of performing cleaning tasks but had not yet completed the list. Violation will remain outstanding until all indicated areas are cleaned and a sanitation schedule is in place. Staff to continue to clean noted areas and another site visit will be conducted** Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. Any other areas where dirt and debris build up are found.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution for the kitchen area was not available and was prepared during inspection. Concentration measured 100 pm using the Health Inspectors test strips. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.A solution had been prepared prior to the inspection for the front of house area. This solution is for wiping customer tables. Proper sanitizer preparation was discussed with front of house staff.
    • 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?
      • There was minor evidence of cockroach activity observed in the back corner of the room containing the walk-in cooler. The adult stage cockroach carcasses were observed on the sticky mouse trap behind the water heater. There was some food products present elsewhere in the room, stored in sealed storage bins.ACTION REQUIRED:1. Deep clean and de-clutter the facility. 2. Initiate contact with professional pest control company and schedule services to address issue. 3. Seal possible pest entry points and continuously monitor for signs of pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor area beside and under the commercial cooking equipment in the kitchen was in disrepair. Required Action:Repair/replace damaged building materials. Ensure that floor surface finishes are smooth, non-absorbent, and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water diverter tap is missing the appropriate tap handle. Facility currently using vice grips to manage water flow. Action required: Find appropriate tap handle and replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored.Operator advised that new trays had been ordered. Action Required: 1. Clean or replace dishwashing trays. 2. Find an alternative storage solution to storing extra dishwashing trays on the floor.Rationale:Reusable food equipment should be effectively cleaned to remove gross debris, soil and bacterial film to prevent the contamination of food which may come into contact with the equipment. (S 4.2.4 of the Food Code).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **January 28, 2026, update: interiors of coolers had significant improvement on overall cleanliness. Owner advised that since the last inspection additional cleaning had been done. During the inspection general cleaning is noted to be lacking in the same areas originally noted. Staff to complete a deep clean and declutter of kitchen and storage areas. Follow up will be conducted in early February. **July 15, 2025, update: staff were in the midst of performing cleaning tasks but had not yet completed the list. Violation will remain outstanding until all indicated areas are cleaned and a sanitation schedule is in place. Staff to continue to clean noted areas and another site visit will be conducted** Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. Any other areas where dirt and debris build up are found.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **July 15 update: staff were in the midst of performing cleaning tasks but had not yet completed the list. Violation will remain outstanding until all indicated areas are cleaned and a sanitation schedule is in place. Staff to continue to clean noted areas and another site visit will be conducted** Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. Any other areas where dirt and debris build up are found.
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods (frozen fish, roast beef, chicken) were left on the counter at room temperature. Staff had been portioning the foods into smaller portions for storage but left to help put away the new products arriving. Foods that require temperature control should be put away if they are not being handled or cooked to reduce the amount of time they spend in the danger zone.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A missing outlet cover was identified at the outlet nearest the hot holding and microwave area.Outlet covers are designed to protect the receptacle, and in the case of a commercial kitchen, this is important to prevent grease, dust, and other debris buildup in the receptacle. Ensure that an appropriate outlet cover is installed for the above noted outlet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind, and under the upright cooler and freezers2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 8. Shelving in the microwave area.9. Floors throughout the kitchen area. 10. Around the dishwashing area. Any other areas where dirt and debris build up are found.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    3 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?
      • Rodent feces were observed on the floor behind the hot water tank and the freezers in the back storage room. No other signs of pests were observed in the facility.ACTION REQUIRED: Remove rodent droppings following appropriate safety procedures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in cooler was in disrepair and was lifting at the entrance to the cooler. This area must be repaired and maintained in good condition to facilitate cleaning and sanitizing of the food storage area. Note: Operator has advised that a repair plan is already in place for this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored. UPDATE (15-Oct-24):Trays observed to still have buildup of grease. Facility asked to have staff soak and clean/degrease the trays. UPDATE (21-Jan-25):Trays observed to still have buildup of grease and were discolored. Rationale:Reusable food equipment should be effectively cleaned to remove gross debris, soil and bacterial film to prevent the contamination of food which may come into contact with the equipment. (S 4.2.4 of the Food Code). Violation will only be corrected when all trays appear to be in a clean and sanitary condition.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Lack of sanitizer solution in the food preparation area (kitchen). A sanitizer solution must be readily available for staff to use in the food prep area. Action Taken: A chlorine sanitizer solution was prepared and tested to verify correct solution strength during the inspection. 2. Incorrect cloth storage. Cleaning cloths were observed sitting on counters in the food preparation area.Action Taken: The cloths were placed and soaked in the chlorine sanitizer solution.Rationale: Wet cleaning cloths have a higher tendency to harbor pathogens, and contamination can spread throughout the food area if the same cloth is used to wipe surfaces. Placing the cloths in the sanitizer solution to soak removes these risks by continuously exposing them to the active sanitizing agent.*This is a repeat violation*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer measured 0 ppm in the low temperature dishwasher.Immediate Action Taken: Manually sanitize dishes in 3-compartment sink (with 100 ppm chlorine) until the dishwasher is repaired to meet cleaning and sanitizing requirements.Action required: Have dishwasher repaired so that it is able to properly wash and sanitize reusable utensils and dishware. Please also note that section 4.2.6 of the Food Code (Mechanical Dishwashing) does require operators of food facilities to test the sanitizer concentration frequently (recommended testing daily, at minimum) to ensure that effective results are occurring. Sanitizer test kits/strips should be stored for convenient use near the dishwasher. Operators should also keep records of sanitizer concentrations.January 21, 2025, update:Operator on site advised that the dishwasher had been repaired since the last inspection and was working properly. On January 21 when the health inspector tested the dishwasher, it was determined that the sanitizer was not dispensing. Note that the violation cannot be cleared until it is verified by the health inspector that the machine is working properly.
    • 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?
      • Rodent feces were observed on the floor behind the hot water tank and the freezers in the back storage room. No other signs of pests were observed in the facility.ACTION REQUIRED: Remove rodent droppings following appropriate safety procedures.Check traps. Seal any possible pest entry points and continuously monitor for signs of pest activity. A pest monitoring checklist template will be provided for staff to use to document monitoring activities.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A missing outlet cover was identified at the outlet nearest the crockpot and prep cooler area by the front window.Outlet covers are designed to protect the receptacle, and in the case of a commercial kitchen, this is important to prevent grease, dust, and other debris buildup in the receptacle. Ensure that an appropriate outlet cover is installed for the above noted outlet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in cooler was in disrepair and was lifting at the entrance to the cooler. This area must be repaired and maintained in good condition to facilitate cleaning and sanitizing of the food storage area. Note: Operator has advised that a repair plan is already in place for this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored. UPDATE (15-Oct-24):Trays observed to still have buildup of grease. Facility asked to have staff soak and clean/degrease the trays. UPDATE (21-Jan-25):Trays observed to still have buildup of grease and were discolored. Rationale:Reusable food equipment should be effectively cleaned to remove gross debris, soil and bacterial film to prevent the contamination of food which may come into contact with the equipment. (S 4.2.4 of the Food Code). Violation will only be corrected when all trays appear to be in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease residue and dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized: 1. Behind and under the upright cooler and freezer next to the commercial cook area. 2. Wire racking inside of cooler and freezer units.3. Walls in the main kitchen area. 4. Ceiling and duct work in the kitchen area. 5. Open dishware shelving beside middle prep cooler. 6. Under shelving and prep cooler in the center of the kitchen area. 7. Green wire shelf in the microwave area. 8. Open white shelving above microwave area.9. Floor area of walking cooler. Templates to create a routine cleaning schedule will be provided to the facility owner by email.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Lack of sanitizer solution in the food preparation area (kitchen). Operators stated that there was sanitizer available in the front of house; however, a sanitizer solution must be readily available for staff to use in the food prep area. Action Taken: A chlorine sanitizer solution had been prepared for dishwashing purposes and can also be used for sanitizing surfaces in the kitchen area. 2. Incorrect cloth storage. Cleaning cloths were observed sitting on counters in the food preparation area.Action Taken: The cloths were placed and soaked in the chlorine sanitizer solution in the 3-compartment sink.Rationale: Wet cleaning cloths have a higher tendency to harbor pathogens, and contamination can spread throughout the food area if the same cloth is used to wipe surfaces. Placing the cloths in the sanitizer solution to soak removes these risks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer measured 0 ppm in the low temperature dishwasher.Immediate Action Taken: Manually sanitize dishes in 3-compartment sink (with 100 ppm chlorine) until the dishwasher is repaired to meet cleaning and sanitizing requirements.Action required: Have dishwasher repaired so that it is able to properly wash and sanitize reusable utensils and dishware. Please also note that section 4.2.6 of the Food Code (Mechanical Dishwashing) does require operators of food facilities to test the sanitizer concentration frequently (recommended testing daily, at minimum) to ensure that effective results are occurring. Sanitizer test kits/strips should be stored for convenient use near the dishwasher. Operators should also keep records of sanitizer concentrations.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted as required by the facilities food handling permit operating conditions. The last sample received for this site was from January of this year. The permit conditions stipulate that quarterly sampling is required (at minimum). Note that the new Public Health Guidelines for Non-municipal Drinking Water suggest that monthly sampling should be completed (best practice). The facility owner has advised that they are having the well shocked in the coming weeks. A bacteriological sample bottle was left on site so that a sample can be submitted after the well shock is complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buckets used to store utensils in the kitchen had an accumulation of food debris. Non-food contact surfaces of equipment should be cleaned at a frequency that will prevent theaccumulation of dust, dirt, food residue and other debris.Action required:Clean and sanitize the buckets used for utensil storage and any utensils stored in these buckets. Rationale: Storage of utensils in an unclean area may result in re-contamination of the utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing trays had a buildup of grease and were extremely discolored. UPDATE (15-Oct-24):Trays observed to still have buildup of grease. Facility asked to have staff soak and clean/degrease the trays. Rationale:Reusable food equipment should be effectively cleaned to remove gross debris, soil and bacterial film to prevent the contamination of food which may come into contact with the equipment. (S 4.2.4 of the Food Code). Violation will only be corrected when all trays appear to be in a clean and sanitary condition.
  13. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing tray had a buildup of grease and was extremely discolored. One new dishwashing tray has been acquired and was observed to be the primary tray in use. The operator is in the process of replacing the remaining dishwashing trays. Violation will be corrected when all trays appear to be in a clean and sanitary condition.
  14. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had Quat test strips available but did not have chlorine test strips on site. The facility currently has a chlorine based chemical dishwasher and was using chlorine solutions as surface sanitizers while they wait for their usual product to arrive. When chlorine is used, equipment must be available to test the concentration. Links to appropriate test strips will be provided. Note that the facility is planning on replacing the current dishwasher with a new, high temperature one.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the site visit, there were no paper towels in the paper towel dispenser. Staff indicated that they were using the reusable cloths sitting on top of the fire extinguisher. Staff grabbed paper towel from the back and set it out during the inspection. This paper towel does need to be placed into the appropriate holder. Note that according to the Food Retailer and Food Services Code: Handwash facilities should be provided with soap in suitable dispensers and single-use hand drying devices such as paper hand towel dispensers or roll dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwashing tray had a buildup of grease and was extremely discolored. The buildup affects the ability for the trays to be properly cleaned and sanitized. The operator will either perform deep cleaning or throw away the tray and replace it.Note that since the last inspection, one new dishwashing tray has been acquired and was observed to be the primary tray in use. Violation will be corrected when all trays appear to be in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning of the following areas is required: - The wire shelves in the stand-up cooler to the right of the cooking area. - The floors in the kitchen including around and behind the dishwasher and under the cooking equipment. - The ceiling in the kitchen paying special attention to areas above food preparation surfaces. - Any other areas noted to have dirt/dust or food debris build up.
  15. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions did not have any active sanitizer when tested. A new bleach solution was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled to indicate their contents. To prevent the adulteration of food products, chemicals should be kept in containers which are clearly labeled to identify the contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had Quat test strips available but did not have chlorine test strips on site. The facility currently has a chlorine based chemical dishwasher and was using chlorine solutions as surface sanitizers while they wait for their usual product to arrive. When chlorine is used, equipment must be available to test the concentration. Links to appropriate test strips will be provided. Note that the facility is planning on replacing the current dishwasher with a new, high temperature one.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples have not been recently submitted for this facility. The last submitted sample on file was from November 2022. The facilities food handling permit requires quarterly water sampling as a condition of the permit. A sample was taken at the time of inspection. Results will be sent to the operator once the sample has been processed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several of the dishwashing trays had a buildup of grease and were extremely discolored. The buildup affects the ability for the trays to be properly cleaned and sanitized. The operator will either perform deep cleaning or throw away these trays and replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning of the following areas is required: - The wire shelves in the stand-up cooler to the right of the cooking area. - The floors in the kitchen including around and behind the dishwasher and under the cooking equipment. - The ceiling in the kitchen paying special attention to areas above food preparation surfaces. - Any other areas noted to have dirt/dust or food debris build up.