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Nosh Cafe

102 - 10235 124 Street NW Edmonton AB T5N 1P9 · Food - General

Official record from Alberta →

Inspection summary

Nosh Cafe has been inspected 19 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

1 of 19 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 31 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 21 times across 14 separate inspections, most recently on September 24, 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?

  • 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 7 times across 5 separate inspections, most recently on March 18, 2026. 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 3 times across 2 separate inspections, most recently on February 14, 2024. 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 2 times across 2 separate inspections, most recently on March 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 15 times across 11 separate inspections, most recently on August 21, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

19 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?
      • August 19, 2026 - Pest control records were still not available for review.August 26, 2026: Records for subsequent pest control measures are required.Sept 24, 2026: Records for subsequent pest control measures are required.
    • 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 cockroach activity was still observed on glue traps. Continue working with your pest control company as per their prescribed schedule to ensure the activity is eliminated.All food items at the facility must be stored in containers with tight fitting lids.
  2. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • There was significant pest activity in the food establishment. Multiple live cockroaches were observed. - Obtain the services of a pest control company and follow their recommendations to control pest activity.- All food items at the facility must be stored in containers with tight fitting lids.August 26, 2026: Pest control measures had been implemented by a pest control company and still on-going. Please continue to work with the pest control company as per their prescribed schedule to control the pest activity at the facility.
    • 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?
      • August 19, 2026 - Pest control records were still not available for review.August 26, 2026: Records for subsequent pest control measures are required.
  3. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There was significant pest activity in the food establishment. Multiple live cockroaches were observed inside cabinets at the front area, underneath all equipment in the kitchen, in dark corners and on glue traps throughout the food premises. Mice droppings were also observed underneath the beer cooler at the front service area.- Obtain the services of a pest control company and follow their recommendations to control pest activity.- Clean all mouse droppings and dead cockroaches throughout the entire facility. - All food items at the facility must be stored in containers with tight fitting lids.
    • 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?
      • Pest control reports are not available upon request. Staff said the building owners hire pest control.Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).August 19, 2026 - Pest control records were still not available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.August 19, 2026 - Food safety training certificate for someone in care and control at the facility not verified during this inspection.
  4. Demand Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There was significant pest activity in the food establishment. Multiple live cockroaches were observed inside cabinets at the front area, underneath all equipment in the kitchen, in dark corners and on glue traps throughout the food premises. Mice droppings were also observed underneath the beer cooler at the front service area.- Obtain the services of a pest control company and follow their recommendations to control pest activity.- Clean all mouse droppings and dead cockroaches throughout the entire facility. - All food items at the facility must be stored in containers with tight fitting lids.
    • 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?
      • Pest control reports are not available upon request. Staff said the building owners hire pest control.Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).August 19, 2026 - Pest control records were still not available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.August 19, 2026 - Food safety training certificate for someone in care and control at the facility not verified during this inspection.
  5. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There was significant pest activity in the food establishment. Multiple live cockroaches were observed inside cabinets at the front area, underneath all equipment in the kitchen, in dark corners and on glue traps throughout the food premises. Mice droppings were also observed underneath the beer cooler at the front service area.- Obtain the services of a pest control company and follow their recommendations to control pest activity.- Clean all mouse droppings and dead cockroaches throughout the entire facility. - All food items at the facility must be stored in containers with tight fitting lids.
    • 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?
      • Pest control reports are not available upon request. Staff said the building owners hire pest control.Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).August 19, 2026 - Pest control records were still not available for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.August 19, 2026 - Food safety training certificate for someone in care and control at the facility not verified during this inspection.
  6. 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?
      • Not checked at this inspection – Pest control reports are not available upon request. Staff said the building owners hire pest control. Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Not checked at this inspection – There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.
  7. 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)?
      • Mar 18, 2026: Outstanding - only one plug available. Mar 10, 2026: There are no plugs for the two compartment sinks for manual dishwashing. Dishwasher is currently working but the two compartment sink is for back-up (ie. if dishwasher isn't working or it is getting cleaned). Plugs are required.
    • 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?
      • Outstanding – Pest control reports are not available upon request. Staff said the building owners hire pest control. Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Outstanding – There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.
  8. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloths were noted to be on food prep surfaces and on the handles of the ovens. Ensure cloths are stored in a sanitizer when not in use. When they become soiled, replace with a new cloth.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer was being held in a food container (container had the word "ghee" on it).Ensure containers with chemicals are labelled with its contents on it. Do not use containers with a food label on it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed a staff member wipe a knife with a rag that was sitting on the counter.Ensure equipment that can be placed in the dishwasher or manually washed is washed this way and not by using rag. Clean in place equipment still must be washed, rinsed and sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are no plugs for the two compartment sinks for manual dishwashing. Dishwasher is currently working but the two compartment sink is for back-up (ie. if dishwasher isn't working or it is getting cleaned). Plugs are required.
    • 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?
      • Pest control reports are not available upon request. Staff said the building owners hire pest control. Monthly pest control reports must be available upon request. Ensure you get the monthly pest control reports if someone else is doing it and make sure it is available for review. You also need to see the monthly pest control reports to see what issues are identified. If the company is not doing pest control inside your facility, then you will need to do pest control (either in-house or hire a company).
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no food safety training certificates available upon request.Ensure food safety training certificates are available onsite. I recommend printing and posting it somewhere in the facility so it's easily accessible. Ensure someone who is in care and control of the facility has food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher has an error message saying rinse aid is needed.Ensure dishwasher is maintained as per manufacturer's instructions.
  9. Risk Management Inspection

    1 infraction

    • 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?
      • Mice and cockroach droppings were observed under the cupboard in the bar area. Conduct thorough cleaning and implement pest control measures.
  10. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice for customers was observed stored uncovered directly beside the handwash sink. Discontinue storing ice in this location or install an appropriate splash guard to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food scoops were observed stored in direct contact with the food. Remove all scoops from the containers and store them in a manner that prevents contamination of both the food and the scoops.
    • 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?
      • Mice and cockroach droppings were observed under the cupboard in the bar area. Conduct thorough cleaning and implement pest control measures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A wiping rag was observed stored on the edge of the garbage receptacle. The operator removed the wiping rag and placed it in the designated dirty rag holding bag.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt was observed on the ceiling and fan inside the walk-in cooler. Conduct thorough cleaning of the cooler.
  11. 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 kitchen hand sink was leaking at the faucet when turned on.
  12. Demand 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?
      • Both the hand sink and the two compartment sink faucets were leaking when turned on. Please repair or replace both sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler handle was broken in half. Please replace the handle.
  13. 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?
      • Both the hand sink and the two compartment sink faucets were leaking when turned on. Please repair or replace both sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler handle was broken in half. Please replace the handle.
  14. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Warm water and cold water was present throughout the facility. Ensure there is hot and cold water available at all times.
    • 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?
      • Permit expired Jun e 2024, please replace with a valid permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler handle was broken in half. Please replace the handleHand sink spout was leaking water near the base - repair or replace hand sinkThe inside of the prep cooler had a leak present - repair or replace cooler to ensure there is no water pooling inside the unit.
  15. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bread bags were observed to be reused and holding raw meat in the walk in freezer. Ensure single use items are used once to not reuse them again.A package of cookies was sitting on top of bulk lentils in the bin - CDIFour-liter milk jugs were being reused to store tea and other non-milk beverages, operator was advised to dispose of the liquids during inspection. Do not reuse milk jugs, use a pitcher that can be easily cleanable.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Warm water and cold water was present throughout the facility. Ensure there is hot and cold water available at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were present by the decommissioned ice machine at the front server area. Remove and clean affected area, place traps and continue to keep the area clean. Flies present near the two compartment sink. Clean the area around the sink, repair sink to prevent leak.Brown pellets were observed on floor in the front server area, especially by the coffee grinder/cooler for dips. Operator indicated it may be bait. Remove bait, open bait cannot be used in a food facility
    • 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?
      • Permit expired Jun e 2024, please replace with a valid permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler handle was broken in half. Please replace the handleOrange plastic bowls were cracked/chipped and were discarded during inspection.Strainers were in poor repair. Ensure all strainers that are in poor repair are discardedTake out containers were being reused, and some were in poor repair - discardHand sink spout was leaking water near the base - repair or replace hand sinkLeak was present under the 2 compartment sink - repair replace the 2 compartment sinkSome metal inserts in storage had buildup - clean and sanitize all affected bins/insertsGrinder had buildup of old/dried onions - please clean and sanitizeThe inside of the prep cooler had a leak present - repair or replace cooler to ensure there is no water pooling inside the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was present behind the cookline equipment.Ceiling had buildup dustEnsure these areas are cleaned.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths were still noted on surfaces such as the prep table.Used cloth need to be changed frequently and stored in a sanitizer solution when not in 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?
      • The door in the dining area to the right of the bar leading to the shared hallway had a gap along the bottom.The glass door leading to the outside by the back receiving door also had a gap along the bottom. Ensure that all door gaps are sealed so no light can be seen shining in when fully closed. This will prevent entry of pests.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were still no written pest control reports available onsite. Ensure written pest control reports are available. This can be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was still no proof of someone in care and control with food safety training.Ensure proof (ie. food safety training certificate) is kept onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following surfaces were still dirty:- floor of the walk-in freezer- grey cart used to hold dirty dishes- exhaust canopy filters- exterior of spice containers- exterior of squeeze bottles- cutting boards These areas and items must be thoroughly cleaned to prevent contamination of food and attracting pests. Discard the cutting boards if they cannot be properly resurfaced.
  18. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloths noted on food prep surfaces or on the waistbands of staff aprons and not in the sanitizer bucket. Used cloth need to be changed frequently and stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were uncovered in the prep cooler.Ensure foods are covered when in storage to prevent possible cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Butter chicken stored on the stove without a heating element on. Measured 26C. This was discarded- Samosas were at stored above the stove without any method of temperature control. Measured 40C. Placed in the cooler to finish cooling.- Rice was being rehydrated at room temperature. Placed in the fridge. Ensure high risk foods are maintained at 4C or less OR 60C or higher. Do not store at room temperature without any method of temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed as containers were stored in front of the hand sink.Ensure the hand sink is kept free of items and is easily accessible. Do not stored items in front of, inside of, or directly next to the 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?
      • Not checked at this inspection - The receiving door is observed with a gap which can permit the entry of pests into the facility. Ensure that the gap is sealed.
    • 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?
      • No written pest control reports were available onsite.Ensure written pest control reports are available. This can be used: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
      • Outstanding (still not dispalyed)- The food permit is not displayed for the public to view. Ensure that the food permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No proof of someone in care and control with food safety training.Ensure proof (ie. food safety training certificate) is kept onsite.
    • 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 nozzle at the hand sink sprays water when the water is turned on.Ensure plumbing is in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following surfaces were dirty:- floor of the walk-in freezer- grey cart used to hold dirty dishes- exhaust canopy filters- exterior of spice containers- exterior of squeeze bottles- cutting boards
  19. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple damp cleaning cloths were left on food contact surfaces and not placed in the sanitizer solution. Ensure cleaning cloths are placed in a sanitizer solution when not being used.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member rinsed hands under water at the two compartment sink, no soap or paper towel were used.Discussed with all staff that frequent handwashing must be done at the hand sink. Hands must be washed with soap under running water and then dried with a paper towel. Do not wash hands at the two compartment sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer was being stored in a food container labelled "mayonnaise".Ensure all chemicals are in containers that are properly labelled with its contents. Do not use containers with food labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not checked at this inspection - Thermometers are not observed in the "Coca-Cola" cooler in the front service area and the blue prep cooler in the back food prep area. Ensure that the indicated coolers are equipped with thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple high risk food items were left at room temperature unattended/ not being prepared. Staff said the items had been brought out because they were going to prepare them, but there were too many items to be brought out to prepare each immediately and without leaving in the temperature danger zone for extended periods of time.Ensure high risk foods are kept hot (60C or warmer) or cold (4C or colder). Only bring out enough food that can be prepared immediately. If food cannot be prepared right away, it should be stored so a safe temperature is maintained (ie. hot or cold holding).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen was completely blocked with large containers covering the basic.Ensure the hand sink is always accessible and that handwashing takes place here as it is stocked with soap and paper towel, which are required for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Not checked at this inspection - The receiving door is observed with a gap which can permit the entry of pests into the facility. Ensure that the gap is sealed.
    • 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?
      • Not checked at this inspection - The food permit is not displayed for the public to view. Ensure that the food permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed dirty/ old cardboard being reused on the wire shelf in the kitchen.Ensure surfaces are smooth, easily cleanable and non-absorbent. Do not re-use cardboard as it cannot be properly washed/ cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not checked at this inspection - 1. Cooler gaskets throughout the facility are observed with buildup of food debris and grime. 2. Utensils storage containers in the front service area are observed with a buildup of food debris and grime. 1-2. Ensure that the indicated items are cleaned and sanitized.

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