Skip to content
Loading map…

Namaste Indian Restaurant & Bar

954 7 Street SW Medicine Hat AB T1A 7R7 · Food - General

Official record from Alberta →

Inspection summary

Namaste Indian Restaurant & Bar has been inspected 31 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on August 14, 2026, recorded 2 infractions.

3 of 31 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 15 times across 15 separate inspections, most recently on July 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on November 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 44 times across 25 separate inspections, most recently on August 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 8 separate inspections, most recently on July 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

31 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?
      • There is wall, and floor panels, missing behind the bar; Most of the wall underneath the handwashing sink in the kitchen is missing.
    • 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 wastewater from the dishwasher does not drain properly and backs up onto the floor. Staff are manually washing dishes.
  2. 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?
      • There is wall, and floor panels, missing behind the bar; Most of the wall underneath the handwashing sink in the kitchen is missing.
    • 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 wastewater from the dishwasher does not drain properly and backs up onto the floor. Staff are manually washing dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning underneath the deep fryers is much improved. There is still a heavy buildup of grime and food debris underneath the prep coolers.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A non-food-grade container was used to store food. The container and its contents were removed by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is wall, and floor panels, missing behind the bar; Most of the wall underneath the handwashing sink in the kitchen is missing.
    • 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 wastewater from the dishwasher does not drain properly and backs up onto the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a heavy buildup of grime underneath the fryer area and adjacent prep coolers.
  4. 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?
      • There is wall, and floor panels, missing behind the bar; Most of the wall underneath the handwashing sink in the kitchen is missing.
  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is wall, and floor panels, missing behind the bar; Most of the wall underneath the handwashing sink in the kitchen is missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler floors and shelves require cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being stored in non food grade containers on the floor in the walk-in cooler. Please ensure food is being stored in food grade containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure these areas are thoroughly cleaned.- There is accumulated clutter and debris on the counter next to the prep coolers.
  8. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is being stored in non food grade containers on the floor in the walk-in cooler. Please ensure food is being stored in food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Scoops were found inside the bulk flour containers. The operator removed them as instructed. Please ensure bulk scoops are stored outside containers.- Tongs were found fully submerged in a dessert tray. The operator removed them as instructed. Please ensure serving utensils are stored outside of trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Desserts being stored in the refrigeration unit in the diner area were measured at 8°C. The operator moved all food items to the walk-in cooler.
    • 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 is expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a collection of stagnant water in the dishwashing area. The operator explained that the issue is due to a blockage in the adjacent kitchen and that maintenance has been notified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure these areas are thoroughly cleaned.- Spice containers beside the cooktop have grime build up. - There is accumulated grease and grime on the vent hood.- There is accumulated clutter and debris on the counter next to the prep coolers.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood canopy has a buildup of grease and dust. Staff have partially cleaned the canopy.The buildup of food debris underneath the food prep coolers has been cleaned.The prep table beside the coolers has been cleaned.
  11. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are uncovered containers of food in the walk-in freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers measures 12°C. High-risk foods were moved to a different prep cooler. Do not store high-risk food in this cooler unless it is fixed and maintains 4°C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks by the bar and in the food preparation area are not supplied with paper towel. The hand sink in the kitchen was not supplied with soap. Staff refilled the soap 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?
      • The light to the walk-in freezer does not work.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood canopy has a buildup of grease and dust.There is a buildup of food debris underneath the food prep coolers.The prep table beside the coolers has a buildup of food debris, contains several dirty cooking utensils, and is covered in aluminum foil.
  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
  13. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
  14. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler measures 43 degrees Fahrenheit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease/food debris in the following areas:- Underneath both food prep coolers.- Underneath shelving where large pots and pans are kept- Behind the handwashing sink in the kitchen and on the adjacent coffee maker, soap dispenser, and backsplash.The hood canopy has an accumulation of debris, grease, and dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handle for the soap dispenser in the men's customer washroom is cracked.
  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are uncovered foods in the walk-in freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler for desserts in the restaurant area measures 9 degrees Celsius. Foods were moved to an alternative cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measures 0 ppm chlorine. Operator was instructed to manually sanitize dishes.This is a repeated violation. The dishwasher should be tested daily with chlorine test strips to ensure the sanitizer is being dispensed at the correct concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease/food debris in the following areas:- Underneath both food prep coolers.- Underneath shelving where large pots and pans are kept- Behind the handwashing sink in the kitchen and on the adjacent coffee maker, soap dispenser, and backsplash.The hood canopy has an accumulation of debris, grease, and dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handle for the soap dispenser in the men's customer washroom is cracked.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is supplied with the correct chemicals, but is measuring 0 ppm chlorine. Operators agreed to manually sanitize dishes in the three-compartment sink using a 100 ppm bleach solution until the mechanical dishwasher is fixed.
  18. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is supplied with the correct chemicals, but is measuring 0 ppm chlorine. Operators agreed to manually sanitize dishes in the three-compartment sink using a 100 ppm bleach solution until the mechanical dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of food debris underneath the food prep coolers.First cited October 30, 2024.The dishwashing area has been cleaned.
  19. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator stated that they are waiting for new chemicals for the dishwasher, they are expected to arrive today, November 5. Operators agreed to manually sanitize dishes in the three-compartment sink using a 100 ppm bleach solution until the mechanical dishwasher measures 100 ppm chlorine using test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written cleaning schedule. A template has been provided to the operator and have started to fill it out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of food debris underneath the food prep coolers and on the dishwashing area where the washed dishes come out.First cited October 30, 2024.
  20. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher measured 0 ppm chlorine. Operators agreed to manually sanitize dishes in the three-compartment sink using a 100 ppm bleach solution. The sinks were set up during the inspection and the sanitize sink measured 100 ppm.
    • 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 is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written cleaning schedule. A template will be sent to the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of food debris underneath the food prep coolers and on the dishwashing area where the washed dishes come out.
  21. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops, and were left in bulk food containers. They were removed by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher measured 0 ppm chlorine. The bucket feeding the chemicals is empty. Operators agreed to manually sanitize dishes in the three-compartment sink using a 100 ppm bleach solution.
    • 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 is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of food debris underneath the food prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written cleaning schedule. A template will be sent to the operator.
  22. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler measured approximately 8°C, high-risk foods were moved to a separate cooler.A food prep cooler measured >10°C, high-risk foods were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sliding-door cooler and one of the prep coolers are not able to maintain 4 °C or less. The operator stated that they will contact a technician.The walk-in cooler is now maintaining <4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previously noted areas have been cleaned.There is no written cleaning schedule. A template will be sent to the operator.
  23. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice measured above 4 °C was moved from the walk-in cooler to a different cooler.One of the food prep coolers measured greater than 4 °C, food items were removed and placed in a different cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and one of the prep coolers are not able to maintain 4 °C or less. A technician has been contacted for the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the facility require cleaning including:- floors in dry storage room- lids to bulk food containers- hood canopy over the fryers/grills- shelf where onions are kept- floors in kitchen, mainly underneath and between the prep coolersThere is no written cleaning schedule.
  24. 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front area.
  25. 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front 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?
      • The wastewater drainage for the mechanical dishwasher backs up when the machine is running. There is an area of standing water adjacent to the mechanical dishwasher and there is water damage at the floor-wall junction.
  26. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of food were being stored on the floor, scoops were being left in bulk foods, and lids to bulk food containers were dirty in the dry storage area. The operator cleaned the lids, removed the scoops, and moved all food products off of the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen does not have a supply of cold water.
    • 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front 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?
      • The wastewater drainage for the mechanical dishwasher backs up when the machine is running. There is an area of standing water adjacent to the mechanical dishwasher and there is water damage at the floor-wall junction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the dry storage area is discoloured and contains a buildup of dust/dirt and dry food product. The condenser cover in the walk-in cooler contains a buildup of dust/debris.
  27. 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front area.
  28. Risk Management Inspection

    2 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 does not have test strips for measuring chlorine concentration in the mechanical dishwasher.
    • 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front area.
  29. Risk Management Inspection

    3 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 does not have test strips for measuring chlorine concentration in the mechanical dishwasher.
    • 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grill canopy has is due for maintenance. Service is booked for February 15, 2024.
  30. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no test strips observed in the facility to check the concentration of sanitizer before use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front 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?
      • There was no hot water supply in the handwashing sink located near the bar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grill canopy has is due for maintenance which is schedule to occur within the next 1-2 weeks.
  31. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans were found in the storage room, the operator immediately discarded them.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no test strips observed in the facility to check the concentration of sanitizer before use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the food containers stored in the storage room and in the cooler had their lids not properly secured. The operator promptly covered all the containers.
    • 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 valid food permit was not 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 lights in the following areas were dim or burnt out:1. In the main food preparation area, some of the bulbs were burnt out under the hood and some ceiling lights were flickering.2. Near the handwashing sink in the front area.3. In the men's washroom, lighting levels were very dim.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water supply in the handwashing sink located near the bar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood had visible grease on it and was due for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general cleanliness of the food preparation area was unsatisfactory. The handwashing sink and storage rack had visible dirt on them.

Nearby inspected facilities

Own this business? Add a badge to your website