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Okotoks On Deck - Food

48065 370 Avenue E Foothills County AB T0L 0A0 · Food - General

Official record from Alberta →

Inspection summary

Okotoks On Deck - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on September 22, 2026, recorded 5 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 13 times across 8 separate inspections, most recently on September 3, 2026. 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 11 times across 10 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 4 times across 3 separate inspections, most recently on June 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 39 times across 12 separate inspections, most recently on September 22, 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 16 times across 10 separate inspections, most recently on September 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser in the main kitchen. **Refill paper towel.
    • 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?
      • 2. A significant amount of flies were observed in the main kitchen. **Determine and seal any potential points of entry. If using sticky traps, ensure they are placed away from food preparation areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING.
    • 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 lighting the walk in freezer was too dim. **Increase lighting.
  2. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser in the main kitchen. **Refill paper towel.
    • 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?
      • 1. Mouse droppings were observed in the white storage cabinet in the front of house and underneath the dish pit area near the dishwasher wall. ***Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Determine and seal any potential points of entry. Hire professional pest control company if necessary.***CORRECTED. 2. A significant amount of flies were observed in the main kitchen. **Determine and seal any potential points of entry. If using sticky traps, ensure they are placed away from food preparation areas. 3. An accumulation of debris which appear to be a mouse nest was observed underneath the 2 compartment sink in the Concession 2 (East Concession). **Clean. Determine and seal any potential points of entry. Hire professional pest control company if necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large amount of ice build up was observed in the walk in freezer near the compressor. **Remove and ensure the walk in freezer is working properly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING.
    • 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 lighting the walk in freezer was too dim. **Increase lighting.
  3. Risk Management Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser in the main kitchen. **Refill paper towel.
    • 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?
      • 1. Mouse droppings were observed in the white storage cabinet in the front of house and underneath the dish pit area near the dishwasher wall. ***Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Determine and seal any potential points of entry. Hire professional pest control company if necessary.2. A significant amount of flies were observed in the main kitchen. **Determine and seal any potential points of entry. If using sticky traps, ensure they are placed away from food preparation areas. 3. An accumulation of debris which appear to be a mouse nest was observed underneath the 2 compartment sink in the Concession 2 (East Concession). **Clean. Determine and seal any potential points of entry. Hire professional pest control company if necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large amount of ice build up was observed in the walk in freezer near the compressor. **Remove and ensure the walk in freezer is working properly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING.
    • 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 lighting the walk in freezer was too dim. **Increase lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the flooring by wall adjacent to the walk in freezer.
  4. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was run more than 10 times and the maximum temperature was 66.4 degrees Celsius. **Ensure the dishwasher can reach a minimum temperature of 71 degrees Celsius at the plate level. **In the meantime, staff can manually sanitize food equipment with a bleach water sanitizer solution of 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser in the main kitchen. **Refill paper towel.
    • 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?
      • 1. Mouse droppings were observed in the white storage cabinet in the front of house and underneath the dish pit area near the dishwasher wall. ***Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water). Determine and seal any potential points of entry. Hire professional pest control company if necessary.2. A significant amount of flies were observed in the main kitchen. **Determine and seal any potential points of entry. If using sticky traps, ensure they are placed away from food preparation areas. 3. An accumulation of debris which appear to be a mouse nest was observed underneath the 2 compartment sink in the Concession 2 (East Concession). **Clean. Determine and seal any potential points of entry. Hire professional pest control company if necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A large amount of ice build up was observed in the walk in freezer near the compressor. **Remove and ensure the walk in freezer is working properly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING.
    • 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 lighting the walk in freezer was too dim. **Increase lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the flooring by wall adjacent to the walk in freezer.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the east concession fridge. **Obtain thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Missing soap at the hand sink in the east concession. **Obtain hand soap in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING. East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.***OUTSTANDING.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An unknown sanitizer was being used for the kitchen. **Use approved sanitizers for food contact surfaces. Iodine, QUATs or chlorine based sanitizer is acceptable. Chlorine based sanitizer can be made by mixing 1/2 teaspoon of unscented household bleach to 1 litre of water to obtain a food safe concentration of 100 ppm. Obtain corresponding test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Lids were missing on the containers holding pizza toppings. **Ensure lids are on containers when not in use to protect from potential contamination.2. Covers made out of wood were observed to be covering the deep fryers when not in use. **Ensure any covers used for the deep fryer is food grade (smooth and easily cleanable). Example would be using a metal baking sheet pan.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Diced garlic in a tube container was left overnight at room temperature. **Discard. Any vegetable that is prepared must be kept under temperature control. Under cold holding of 4 degrees Celsius or colder or under hot holding of 60 degrees Celsius or higher. ***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature obtained for the high temperature dishwasher was 48 degrees Celsius after running the machine more than 5 times. **Ensure the high temperature dishwasher reaches a maximum temperature of 71 degrees Celsius at the plate level. In the meantime, staff must manually sanitize food equipment if dishwasher cannot reach sanitizing temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Use of dish detergent soap at the handwashing station in the tea/coffee area. **Ensure there is a hand soap in a dispenser. Reframe from using dish detergent soap. Operator noted that the hand soap refill is on order.
    • 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 observed on the floor below the pizza prep table. ****Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts 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?
      • Steady leak observed on the faucet of the right hand washing station in the Ladies' washroom. **Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the ventilation canopy exhaust grills.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  7. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 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 of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 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 of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  9. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  10. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 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 shelving above and around the deep fryer in the east concession is untreated exposed wood, making it difficult to clean. Finish or cover shelving to make edges smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  11. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in the east concession was measured at a concentration in excess of 200ppm chlorine. Sanitizer was diluted to 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small Pepsi cooler in the kitchen was measured at 14C.The small Pepsi cooler in the west concessions was measured at 17C. Perishable products were removed from coolers. Service coolers and ensure they can maintain a temperature of 4C or lower prior to storing foods requiring refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit in the kitchen was measured at a temperature of 50.3C.The burger compartment of the hot-holding unit in the west concession was measured at a temperature of 54C.Adjust hot-holding units to ensure food is kept at temperatures of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. 2) Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 bait stations were observed in both concessions. No written pest records were observed during inspection to document the use of these devices.Provide a written record of all pest control measures undertaken at this 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?
      • The door of the east concession and main kitchen were open during inspection.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light sets in the concessions food handling area did not have a suitable cover. Install light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 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 shelving above and around the deep fryer in the east concession is untreated exposed wood, making it difficult to clean. Finish or cover shelving to make edges smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food utensils for the portioning of food in the east concessions were observed being stored outside of the building without lids or other protection. Do not store utensils in outdoor areas. Keep food utensils indoors or in fully enclosed containers to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility. Ensure knives are properly stored in a clean knife holder to maintain them in a sanitary state (do not store between prep counters).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  12. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared diluted bleach sanitizer was measured at a concentration of chlorine in excess of 200ppm. Concentration was corrected to 100ppm chlorine during inspection. Ensure test strips are being used to verify sanitizer concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The heat-sanitizing dishwasher was measured at a maximum temperature of 63.0C after several consecutive cycles. A temperature of 71C at dish level is needed to ensure sanitization of dishes is occurring. Adjust dishwasher to ensure it can reliably reach sanitizing temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. 2) Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light sets in the concessions food handling area did not have a suitable cover. Install light cover. *Not assessed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire utensil was observed to have frayed and damaged pieces.A cutter utensil had a section secured with tape, which would be difficult to properly clean. Damaged utensils were removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder. Ensure knives are properly stored in a clean knife holder to maintain them in a sanitary state (do not store between prep counters).

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