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My Golden Cafe

10615 107 Avenue NW Edmonton AB T5H 0W5 · Food - General

Official record from Alberta →

Inspection summary

My Golden Cafe has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on September 22, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 14 times across 7 separate inspections, most recently on October 28, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 9 times across 9 separate inspections, most recently on September 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on October 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 5 separate inspections, most recently on October 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management 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?
      • A gap was present at the bottom of the back door to the facility. REQUIRED ACTION: install weather stripping to seal the gap and help prevent entry of pests.
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
  2. Monitoring 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?
      • A gap was present at the bottom of the back door to the facility. REQUIRED ACTION: install weather stripping to seal the gap and help prevent entry of pests.
    • 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 faucet at the three-compartment sink does not reach the first compartment. REQUIRED ACTION: the faucet at the three-compartment sink must be adjusted and/or replaced so that it reaches all compartments of the three-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was found sitting directly in the ice inside the ice machine. Corrected during inspection.REQUIRED ACTION: ensure that the ice scoop is stored outside of the ice machine, in a manner such that the handle is not in direct contact with the ice.
  3. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The mason jar and spray bottle containing the prepared sanitizing solution was not labeled to indicate the contents as sanitizer/bleach water. (The spray bottle was also not working).REQUIRED ACTION: Ensure all containers of chemicals are labeled properly to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The domestic dishwasher is still present in the bar area, and was found to contain beverage glasses.REQUIRED ACTION: Remove the domestic dishwasher from the premises as this is not an approved piece of equipment and does not meet AHS requirements for mechanical dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap in a dispenser at the kitchen hand sink.There was no paper towel in a dispenser/holder at the kitchen hand sink.REQUIRED ACTION: provide liquid hand soap and paper towel in dispensers/holders at the kitchen hand sink.
    • 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?
      • April 2, 2025: A pest control company has been on-site to treat for cockroaches and implement monitoring devices for pests. Regular service will also take place going forward. April 2, 2025: Mouse droppings were noted:-on the stainless steel counter in kitchen along west wall and inside the oven drawer-in men's washroom, in the cabinet under the handwash station-in the back storage room area along entire perimeter, especially in southeast corner of building where there is no lightingLive cockroach activity and frass noted under counter in bar area (below espresso machine) and in cabinet under the handwash station in men's washroomREQUIRED ACTION: have a licensed pest control operator come in to provide treatment for pest control and to implement monitoring devices for pests. Regular servicing by a professional pest control company is required and records must be kept and produced upon demand for review.Clean and sanitize affected areas as discussed during the inspection. Feb. 25, 2025: Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/debris was noted in the following areas:-on the shelf above the three-compartment sink-on top of the domestic refrigerator in the kitchen-on the outside packaging of the sealed probe thermometerREQUIRED ACTION: cleaning of the above noted areas required.
  4. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The mason jar and spray bottle containing the prepared sanitizing solution was not labeled to indicate the contents as sanitizer/bleach water. (The spray bottle was also not working).REQUIRED ACTION: Ensure all containers of chemicals are labeled properly to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The domestic dishwasher is still present in the bar area, and was found to contain beverage glasses.REQUIRED ACTION: Remove the domestic dishwasher from the premises as this is not an approved piece of equipment and does not meet AHS requirements for mechanical dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap in a dispenser at the kitchen hand sink.There was no paper towel in a dispenser/holder at the kitchen hand sink.REQUIRED ACTION: provide liquid hand soap and paper towel in dispensers/holders at the kitchen hand sink.
    • 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?
      • April 2, 2025: A pest control company has been on-site to treat for cockroaches and implement monitoring devices for pests. Regular service will also take place going forward. April 2, 2025: Mouse droppings were noted:-on the stainless steel counter in kitchen along west wall and inside the oven drawer-in men's washroom, in the cabinet under the handwash station-in the back storage room area along entire perimeter, especially in southeast corner of building where there is no lightingLive cockroach activity and frass noted under counter in bar area (below espresso machine) and in cabinet under the handwash station in men's washroomREQUIRED ACTION: have a licensed pest control operator come in to provide treatment for pest control and to implement monitoring devices for pests. Regular servicing by a professional pest control company is required and records must be kept and produced upon demand for review.Clean and sanitize affected areas as discussed during the inspection. Feb. 25, 2025: Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/debris was noted in the following areas:-on the shelf above the three-compartment sink-on top of the domestic refrigerator in the kitchen-on the outside packaging of the sealed probe thermometerREQUIRED ACTION: cleaning of the above noted areas required.
  5. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The mason jar and spray bottle containing the prepared sanitizing solution was not labeled to indicate the contents as sanitizer/bleach water. (The spray bottle was also not working).REQUIRED ACTION: Ensure all containers of chemicals are labeled properly to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The domestic dishwasher is still present in the bar area, and was found to contain beverage glasses.REQUIRED ACTION: Remove the domestic dishwasher from the premises as this is not an approved piece of equipment and does not meet AHS requirements for mechanical dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap in a dispenser at the kitchen hand sink.There was no paper towel in a dispenser/holder at the kitchen hand sink.REQUIRED ACTION: provide liquid hand soap and paper towel in dispensers/holders at the kitchen hand sink.
    • 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?
      • April 2, 2025: A pest control company has been on-site to treat for cockroaches and implement monitoring devices for pests. Regular service will also take place going forward. April 2, 2025: Mouse droppings were noted:-on the stainless steel counter in kitchen along west wall and inside the oven drawer-in men's washroom, in the cabinet under the handwash station-in the back storage room area along entire perimeter, especially in southeast corner of building where there is no lightingLive cockroach activity and frass noted under counter in bar area (below espresso machine) and in cabinet under the handwash station in men's washroomREQUIRED ACTION: have a licensed pest control operator come in to provide treatment for pest control and to implement monitoring devices for pests. Regular servicing by a professional pest control company is required and records must be kept and produced upon demand for review.Clean and sanitize affected areas as discussed during the inspection. Feb. 25, 2025: Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/debris was noted in the following areas:-on the shelf above the three-compartment sink-on top of the domestic refrigerator in the kitchen-on the outside packaging of the sealed probe thermometerREQUIRED ACTION: cleaning of the above noted areas required.
  6. Risk Management Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The mason jar and spray bottle containing the prepared sanitizing solution was not labeled to indicate the contents as sanitizer/bleach water. (The spray bottle was also not working).REQUIRED ACTION: Ensure all containers of chemicals are labeled properly to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The domestic dishwasher is still present in the bar area, and was found to contain beverage glasses.REQUIRED ACTION: Remove the domestic dishwasher from the premises as this is not an approved piece of equipment and does not meet AHS requirements for mechanical dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap in a dispenser at the kitchen hand sink.There was no paper towel in a dispenser/holder at the kitchen hand sink.REQUIRED ACTION: provide liquid hand soap and paper towel in dispensers/holders at the kitchen hand sink.
    • 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?
      • April 2, 2025: A pest control company has been on-site to treat for cockroaches and implement monitoring devices for pests. Regular service will also take place going forward. April 2, 2025: Mouse droppings were noted:-on the stainless steel counter in kitchen along west wall and inside the oven drawer-in men's washroom, in the cabinet under the handwash station-in the back storage room area along entire perimeter, especially in southeast corner of building where there is no lightingLive cockroach activity and frass noted under counter in bar area (below espresso machine) and in cabinet under the handwash station in men's washroomREQUIRED ACTION: have a licensed pest control operator come in to provide treatment for pest control and to implement monitoring devices for pests. Regular servicing by a professional pest control company is required and records must be kept and produced upon demand for review.Clean and sanitize affected areas as discussed during the inspection. Feb. 25, 2025: Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/debris was noted in the following areas:-on the shelf above the three-compartment sink-on top of the domestic refrigerator in the kitchen-on the outside packaging of the sealed probe thermometerREQUIRED ACTION: cleaning of the above noted areas required.
  7. Risk Management Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The mason jar and spray bottle containing the prepared sanitizing solution was not labeled to indicate the contents as sanitizer/bleach water. (The spray bottle was also not working).REQUIRED ACTION: Ensure all containers of chemicals are labeled properly to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The domestic dishwasher is still present in the bar area, and was found to contain beverage glasses.REQUIRED ACTION: Remove the domestic dishwasher from the premises as this is not an approved piece of equipment and does not meet AHS requirements for mechanical dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid hand soap in a dispenser at the kitchen hand sink.There was no paper towel in a dispenser/holder at the kitchen hand sink.REQUIRED ACTION: provide liquid hand soap and paper towel in dispensers/holders at the kitchen hand sink.
    • 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?
      • April 2, 2025: Mouse droppings were noted:-on the stainless steel counter in kitchen along west wall and inside the oven drawer-in men's washroom, in the cabinet under the handwash station-in the back storage room area along entire perimeter, especially in southeast corner of building where there is no lightingLive cockroach activity and frass noted under counter in bar area (below espresso machine) and in cabinet under the handwash station in men's washroomREQUIRED ACTION: have a licensed pest control operator come in to provide treatment for pest control and to implement monitoring devices for pests. Regular servicing by a professional pest control company is required and records must be kept and produced upon demand for review.Clean and sanitize affected areas as discussed during the inspection. Feb. 25, 2025: Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease/debris was noted in the following areas:-on the shelf above the three-compartment sink-on top of the domestic refrigerator in the kitchen-on the outside packaging of the sealed probe thermometerREQUIRED ACTION: cleaning of the above noted areas required.
  8. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An unlabeled, unidentifiable jar containing a red sauce was found on a shelf next to the stove in the kitchen.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A pan containing mouldy food was found sitting on the stove in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizing solution was available in the kitchen for use on food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -A package of mouldy toilet paper found under the counter in the washroom-bags of garbage found near the back door in the room marked "office"-numerous empty beverage bottles/cans noted in the back room marked "office"
  9. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An unlabeled, unidentifiable jar containing a red sauce was found on a shelf next to the stove in the kitchen.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A pan containing mouldy food was found sitting on the stove in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer present in the refrigerator to monitor the interior temperature.The probe-style thermometer is still in its original, sealed packaging and not being used to monitor food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No approved sanitizing solution was available in the kitchen for use on food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A domestic dishwasher is present at the bar area with glasses and plates inside of it. Domestic dishwashers are not permitted to be used in commercial food facilities. If using a dishwasher, it must be a commercial dishwasher and must be tested and approved by our department to verify the sanitizing cycle meets regulatory requirements.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some mouse droppings were noted in the following areas:-on the shelf next to box of onions in the kitchen-inside the cupboard in the washroom-on the floor in the back room marked "office"-some dead cockroaches noted on the floor in the bar area
    • 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 damage noted on ceiling tiles throughout the facility due to flooding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was noted inside the refrigerator in the kitchen. Thorough cleaning and sanitizing is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -A package of mouldy toilet paper found under the counter in the washroom-bags of garbage found near the back door in the room marked "office"-numerous empty beverage bottles/cans noted in the back room marked "office"
  10. Initial Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

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