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Molly's Diner

300 A Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General

28 inspections

  1. Risk Management Inspection

    4 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?
      • During the inspection, no pest control management records were available for review.Provide the undersigned Public Health Inspector with the most recent six months of pest control records. Ensure that an effective pest control management program is in place and that all related records are properly maintained and available for review.Update April 28, 2026: no pest control available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.**OUTSTANDING VIOLATION**Update April 28, 2026: paper towel was observed placed on a counter and a new paper towel dispenser still in it's box.
    • 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?
      • The displayed food handling permit was observed to be expired in 2025.Print and display the valid food handling permit.Update April 28, 2026: Expired permit was observed displayed.
    • 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 storage area located behind the walk-in freezer was observed to be inadequately lit, as the light fixture was missing bulbs.Ensure all areas of the food facility are adequately illuminated to allow for proper monitoring and maintenance of sanitary conditions.Update April 28, 2026: No timeline was provided by the April 13, 2026, deadline. Back storage area was still inadequately lit.
  2. Risk Management Inspection

    4 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?
      • During the inspection, no pest control management records were available for review.Provide the undersigned Public Health Inspector with the most recent six months of pest control records. Ensure that an effective pest control management program is in place and that all related records are properly maintained and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.**OUTSTANDING VIOLATION**Update April 7, 2026: paper towel was placed on a counter.
    • 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?
      • The displayed food handling permit was observed to be expired in 2025.Print and display the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The storage area located behind the walk-in freezer was observed to be inadequately lit, as the light fixture was missing bulbs.Ensure all areas of the food facility are adequately illuminated to allow for proper monitoring and maintenance of sanitary conditions.Update April 7, 2026: Provide a timeline and plan of action for the above noted violation to the undersigned public health inspector by April 13, 2026.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cloth used to remove debris from dirty dishware in the drink area was observed stored directly on a counter.Ensure that cleaning cleaning cloths when unused are stored submerged in a sanitizer solution or is discarded into the laundry immediately after use to prevent the spread of cross contamination.
    • 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?
      • During the inspection, no pest control management records were available for review.Provide the undersigned Public Health Inspector with the most recent six months of pest control records. Ensure that an effective pest control management program is in place and that all related records are properly maintained and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.**OUTSTANDING VIOLATION**Update March 23, 2026: Papertowel ws
    • 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?
      • The displayed food handling permit was observed to be expired in 2025.Print and display the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The storage area located behind the walk-in freezer was observed to be inadequately lit, as the light fixture was missing bulbs.Ensure all areas of the food facility are adequately illuminated to allow for proper monitoring and maintenance of sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling surfaces, light covers, and vents in the kitchen area were dusty.Clean these areas thoroughly and include these areas in the routine sanitation schedule.Update March 23, 2026: Accumulation of dust was observed near the air vent nearest to the ventilation rangehood.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp cloth used to remove debris from dirty dishware in the drink area was observed stored directly on a counter.Ensure that cleaning cleaning cloths when unused are stored submerged in a sanitizer solution or is discarded into the laundry immediately after use to prevent the spread of cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered container of uncooked rice was observed in the back storage room, with the lid off and placed on the side.Ensure that all food items are protected from contamination during but not limited storage and display.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection, a facility operator was observed manually washing dishes without a sanitizing step. Dishes were washed and then left to air dry without being sanitized.Proper manual dishwashing procedures were reviewed with the facility operator, and they were instructed to prepare a sanitizer solution in the dishwashing basin for the washed dishes. The sanitizer solution was tested and measured at a concentration of 100 ppm.Ensure that proper manual dishwashing procedures are consistently followed to effectively sanitize dishware and prevent contamination from pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection a facility operator was observed transferring utensils from the handwashing sink to the dishwashing sink. Additionally, a cup and utensils were observed placed in front of the handwashing sink. A facility operator was observed washing hands in the dishwashing sink.A discussion and review of proper use of the designated handwashing sink with facility operators. The items in front of the sink were removed during the inspection.The handwashing sink is designated for handwashing only and must remain unobstructed at all times to allow for easy and convenient use.
    • 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?
      • During the inspection, no pest control management records were available for review.Provide the undersigned Public Health Inspector with the most recent six months of pest control records. Ensure that an effective pest control management program is in place and that all related records are properly maintained and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.**OUTSTANDING VIOLATION**Update March 23, 2026: Papertowel ws
    • 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?
      • The displayed food handling permit was observed to be expired in 2025.Print and display the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The storage area located behind the walk-in freezer was observed to be inadequately lit, as the light fixture was missing bulbs.Ensure all areas of the food facility are adequately illuminated to allow for proper monitoring and maintenance of sanitary conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were observed stored in a bucket with accumulated food debris. Clean and sanitize the utensils and bucket. Ensure utensils are stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling surfaces, light covers, and vents in the kitchen area were dusty.Clean these areas thoroughly and include these areas in the routine sanitation schedule.Update March 23, 2026: Accumulation of dust was observed near the air vent nearest to the ventilation rangehood.
  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling surfaces, light covers, and vents in the kitchen area were dusty.Clean these areas thoroughly and include these areas in the routine sanitation schedule.
  6. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Packets of raw meats stored in the walk-in freezer were freezer burnt and past the best before dates from June 2024.A gallon of ranch dressing was past the best before date.The meats and dressing were discarded during the inspection. The food supplies in storage areas should be frequently rotated to ensure "first-in-first-out” rule is followed. Food products removed from storage should always be the oldest food stocks present.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in spray bottle was measured over 200ppm. Solution was discarded and new solution was prepared during inspection. Use chlorine sanitizer solution at 100 to 200 ppm. Ensure solution concentrations are measured using a test strip before use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food handler was observed using improper sanitizing method for food equipment in the kitchen. Bread knife was wiped using a used cloth hanging over the sink. Food handler stated that cloth had been soaked with sanitizer solution. Dishes used in room temperature for an extended period must be washed and sanitized every four (4) hours. Then air dried, not wiped using a cloth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of tortillas flat bread was stored on the floor of the walk-in freezer. Store foods at least 6 inches off the floor at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizer solution was not labelled to indicate their contents.Bottle was labeled during inspection. Ensure all chemicals are labeled.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel by the kitchen hand sink was stored on the countertop. Operator indicated papertowel dispenser was not working properly.Repair or replace paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Visible of water leakage from the 3-compartment sinks faucet in the kitchen. There was a plastic container placed under the sink to collect the water from the plumbing under the sinks. Pipe was held up using a can of beans. 2) A dirty plastic bowl was placed under the server area 2-compartment sink. There was no water presently in the bowl. Surface of one piping was wrapped using clear plastic. - Repair sink faucet and plumbing pipes under the kitchen and server sinks. Ensure pipes are free of leaks and adequately constructed.
    • 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 of shelving used for food storage in the walk-in cooler were lined with aluminum foil paper. Surfaces of the bread table base in the kitchen was covered with cardboard box. - Remove aluminum foil and cardboard boxes from the surfaces to enable effective cleaning and sanitizing of storage surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface of the storage shelving in the walk-in cooler were unclean with dust and food debris. - Thoroughly clean and sanitize shelf surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor surface of the walk-in freezer is dirty with debris and empty cardboard boxes.- Clean floor surface.2) Door surfaces of the walk-in cooler and freezer were dirty with stains. - Clean door surface of both walk-in cooler and freezer thoroughly.3) The ceiling surfaces, light covers, and vents in the kitchen area were dusty.Clean the above-mentioned areas thoroughly and include these areas in the routine sanitation schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Empty cardboard boxes were stored in the walk-in freezer. - Remove boxes from the freezer.Used grease was stored in a pail with a lid in the kitchen.- Empty pail frequently to reduce objectionable odours and conditions that may attract pests.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A portion of a wall was in disrepair exposing drywall, near the two-compartment sink in the beverage preparation area. Repair the wall to ensure a smooth, durable, and moisture resistant surface to prevent harbor and growth of bacteria and mold.
  9. 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?
      • A portion of a wall was in disrepair exposing drywall, near the two-compartment sink in the beverage preparation area. Repair the wall to ensure a smooth, durable, and moisture resistant surface to prevent harbor and growth of bacteria and mold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling was observed with significant dust debris. Ensure that all areas including ceilings, walls, and floors are cleaned and maintained in a sanitary condition.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in a bucket containing cleaning clothes was measured at a concentration of 0ppm. The facility owner remade a fresh bleach solution and was measured at a concentration of 100ppm. Ensure the sanitizer solutions in the facility are maintained at the minimum required sanitizing concentration. Bleach must be at 100ppm, quats at 200ppm, and iodine at 12.5 to 25ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of frozen fries was observed stored on the floor of the walk-in freezer. Ensure all food items are protected from contamination by storing above the floor and covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of bleach sanitizer was inaccurately labeled. The facility owner relabeled the bottle as "bleach sanitizer" with a sharpie. Ensure that all chemical containers are accurately labeled to identify its contents to prevent contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The hand washing sink was observed with significant food debris. The facility owner cleared and cleaned the hand washing sink during the inspection. Ensure the hand washing sink is kept clear, accessible at all times, and not used for purposes other than hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A portion of a wall was in disrepair exposing drywall, near the two-compartment sink in the beverage preparation area. Repair the wall to ensure a smooth, durable, and moisture resistant surface to prevent harbor and growth of bacteria and mold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen ceiling was observed with significant dust debris. Note: Facility owner indicated cleaning of the ceiling has been scheduled and completed within the next few days.Ensure that all areas including ceilings, walls, and floors are cleaned and maintained in a sanitary condition.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety certificates were not able to review during the inspection. Send a copy of the food safety certificates to the PHI via email.
  13. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety certificates were not able to review during the inspection. Send a copy of the food safety certificates to the PHI via email.
  14. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A paper cup used as a scoop was observed stored inside the breadcrumbs container. The facility operator removed and discarded the paper cup and was instructed to use a utensil with a handle. Ensure all food items are protected from contamination by using scoops with handles and storing them outside the food item container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plastic container for the breadcrumbs was observed withs cracks and taped with black tape. Ensure that all food containers are smooth, durable, and easy to clean for effective sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of all-purpose flour, pancake mix, and uncooked rice were stored uncovered. Ensure all food items are protected from contamination by covering food containers and bulk bags.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility operator explained the manual dishwashing procedures: using soap to clean, rinse with water, then let the dishwasher and utensils air dry. The proper manual dishwashing procedures and the mixing and use of sanitizers were reviewed, and the facility operator was observed conducting the proper manual method.
    • 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 pest control management records were not available to view during the inspection. Email the latest three months of the pest control management records to the PHI for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant food debris was observed on the floor underneath the deep fryer. Clean and sanitize the floor around the fryer. Ensure all corners of the kitchen floor are clean.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A white plastic wrap storing the dishware under the prep counter tables was in disrepair.Remove the plastic wrap to ensure proper sanitation.
  17. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bottle of opened pancake syrup was stored at room temperature, when manufacturing instructions direct for refrigeration after opening.Facility owner moved the bottle to the cooler. Ensure all food items are stored at appropriate temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food item cooling procedures were discussed. Operators cool food items such as soup into buckets and leave to cool at room temperature for 20 minutes then placing into the walk-in cooler. Proper procedures were discussed with the facility owner. PHI provided proper temperature procedures with the report via email.Ensure that proper cooling procedures are conducted to prevent bacterial growth.
    • 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?
      • The food handling permit was expired on September 2024. Ensure the new and valid food handling permit is displayed. Note: permit invoice was paid and PHI observed the confirmation payment at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • White plastic wrap under the prep counter tables were in disrepair. Remove the plastic wrap to ensure proper sanitation.
  18. Risk Management Inspection

    0 infractions

  19. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The range hood was overdue for maintenance and servicing, April 2024. Have the rangehood serviced.Note: Facility owner stated the service has been booked for the end of the month.
  20. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The range hood was overdue for maintenance and servicing, April 2024. Have the rangehood serviced.Note: Facility owner stated the service has been booked for the end of the month.
  21. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy was measured at 35C and left at the warmer for 3 hours. Facility operator was instructed and observed to discard the gravy. Proper reheating procedures of explained during the inspection and provided through email with the report.Ensure high risk food items are prepared in proper approved procedures to prevent bacterial growth.
    • 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 range hood was overdue for maintenance and servicing, April 2024. Have the rangehood serviced.
  22. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer used in the facility was scented and not appropriate for food contact surfaces. Facility owner was notified and instructed to obtain an appropriate bleach sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged canned drinks were stored directly on the floor of the dry storage room.Store all food items such as beverages raised above the floor to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened food items such as pancake syrup and ice cream sauces were stored in room temperature. Manufacturing instructions state refrigerate after opening. Facility operator moved the food items in the cooler.Ensure all food item manufacturing instructions are followed and stored in appropriate temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was observed cooling in a large food container in the walk-in cooler and the middle of the container was warm to the touch. Facility operator stated the gravy was made 1.5hours prior to the inspection. Facility operators was instructed to pour the gravy in smaller containers to cool quicker and evenly. Ensure that proper cooling methods are used to cool high risk food items such as gravy to reduce the risk of pathogen growth.
    • 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 range hood was overdue for maintenance and servicing, April 2024. Ensure the range hood is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic containers with no handles and paper cups were observed used as scoops and stored touching the food items in the flour containers. Facility operator removed the plastic containers and paper cups from the food item containers. Ensure that food items are protected from contamination by using scoops with handles and stored with the handle not touching the food items.
  23. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food utensils and plates were blocking access to the hand sink. Facility operator moved the items into 2-compartment sink.Ensure the hand sink is conveniently accessible at all times for hand washing.
  24. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was measured at 0ppm.An operator made a new bleach solution and was measured at 100ppm.Ensure the sanitizer solution is maintained at adequate concentrations. Use sanitizer test strips for every new sanitizer solution made.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items were stored on the floor of the walk-in freezer, including fries, potato wedges, turkey, and fish.Store all food items above the floor to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A chopping board was blocking the hand sink. An operator cleared the hand sink. Ensure that the hand sink is clear at all times for easy and convenient hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper cups and plastic containers were used as a scoop and stored in containers of fish batter, flour, and pancake mix.Remove the cups and containers. Ensure all bulk food items are protected from contamination by using scoops with handles and stored outside of the food item container.
  25. Risk Management Inspection

    0 infractions

  26. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to measure the chlorine-based sanitizer. Ensure that adequate test strips are available for staff to use. PHI gave some test strips to use while the facility procures some new ones.
  27. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to measure the chlorine-based sanitizer. Ensure that adequate test strips are available for staff to use. PHI gave some test strips to use while the facility procures some new ones.
  28. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use bowl without a handle was used as a scoop for a dry bulk container of Montreal Steak Sauce. The operator removed the bowl during the inspection. Ensure that all scoops have a handle and that single-use items are disposed of after use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to measure the chlorine-based sanitizer. Ensure that adequate test strips are available for staff to use. PHI gave some test strips to use while the facility procures some new ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the main cooking area was blocked at the time of inspection. The operator removed the objects blocking the sink during the inspection. Ensure that hand was stations are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the 2-door prep cooler were filled with food debris. Ensure that the door seals are cleaned on a regular basis.