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Pomeroy Kananaskis Mountain Lodge - Main Kitchen and Market Cafe

1 Centennial Drive Kananaskis Village AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Pomeroy Kananaskis Mountain Lodge - Main Kitchen and Market Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on June 17, 2026, recorded 7 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 82 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 14 times across 9 separate inspections, most recently on May 13, 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 12 times across 7 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on April 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on February 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 86 times across 11 separate inspections, most recently on June 17, 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?

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.

11 inspections

  1. Risk Management Inspection

    7 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?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged/sagging. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 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 floor tile missing in one of the walk-in-coolers (cooler #4). Please replace it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris can accumulate in Forte Bar and also in Forte pizza area. Gap to be closed off. In the meantime, please ensure thorough cleaning done to reach any debris that gets in this area.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 a damaged water pipe in wall in chocolate tempering room which caused water damage; remove any additional water-damaged material that remains and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor in main kitchen around electrical lines (under shelving in cook-line)-floor in corner just outside the bakery walk-in-cooler-floor between counter and wall in far end of servery area (where cutlery polished, etc)
  2. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jacket was being stored on shelf used to store food products (in food stores room). Store separately. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the bakery section was at 9-11C. To be repaired/adjusted so it can maintain foods at 4C or less. At time of inspection, staff started removing items from the cooler for storage in an alternate cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Path to handsink in garde manger area was blocked with a food cart. Keep pathway to handsink clear. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some improvement noted but there were some prepared food items (main kitchen walk-in-coolers) that were not date-labelled. Please ensure foods are date labelled as to when they were prepared.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged/sagging. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 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 floor tile missing in one of the walk-in-coolers (cooler #4). Please replace it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris can accumulate in Forte Bar and also in Forte pizza area. Gap to be closed off. In the meantime, please ensure thorough cleaning done to reach any debris that gets in this area.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 a damaged water pipe in wall in chocolate tempering room which caused water damage; remove any additional water-damaged material that remains and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor in main kitchen around electrical lines (under shelving in cook-line)-floor in corner just outside the bakery walk-in-cooler-floor of bakery walk-in-cooler (along edges of walls)-floor in servery area of Forte (inside corner of kitchen where cutlery polished, etc)
  3. Risk Management Inspection

    15 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One tray of food in hot box was at 56C; was reheated during inspection. Remainder were all at 60C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the bakery section was at 9C (was on defrost) but has been 6C the last time it was checked. To be repaired/adjusted so it can maintain foods at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is only cold water to the handsink in the dishpit area. To have hot and cold running water.
    • 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 is a gap visible under the large overhead door in garbage area. Ensure adequate weatherstripping to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were some prepared food items (main kitchen walk-in-coolers) that were not date-labelled. Please ensure foods are date labelled as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor drain covers are missing and/or falling in in the dishpit area; can create a tripping hazard. Ensure all exposed floor drains (where staff would walk) have a secure 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?
      • **There is a major leak from water piping for the sink across from the conveyor dishwasher. To be repaired as a lot of water is leaking onto the flooring in this area which will cause damage to more flooring, slipping hazard, pest attractant, etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged/sagging. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room. As well, still some areas where the grout has worn away between tiles in the dishpit area.Repair or replace the tiles and re-grout ensure the flooring is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* There are several damaged and/or missing floor tiles particularly around the kettle area and to left of this area. Floor tiles to be repaired/replaced. The damage has gotten worse with large patches of missing floor tiles and only a small portion of flooring was fixed. Flooring to be repaired/replaced.There is also a tile missing in one of the walk-in-coolers and an area with tiles missing by the conveyor 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?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar and also in Forte pizza area. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 drainage pipe for the bakery walk-in-cooler is leaking in the cooler. To be repaired.There was a damaged water pipe in wall in chocolate tempering room which caused water damage; remove any additional water-damaged material that remains and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Additional shelving in needed in the main kitchen walk-in-freezer (were boxes on floor).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor in main kitchen around electrical lines (under shelving in cook-line)-floor in corner just outside the bakery walk-in-cooler-floor of bakery walk-in-cooler (along edges of walls)-floor in servery area of Forte (inside corner of kitchen where cutlery polished, etc)-blue shelving (walk-in-cooler #3 in main kitchen)-floor around garbage bins on garbage room (where debris on floor)
  4. Risk Management Inspection

    15 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Toppings for ice cream in staff cafeteria were not covered. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Metal inserts of food in hot-holding unit/hot box was at 45-47C (trout, vegetables). To be kept at 60C or above. Unit appears to have been overloaded again and serving trays used between trays of food. Re-heat foods and use other side and/or other hot boxes (that are above 60C) to maintain foods at the proper temperature. Foods were re-heated during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the bakery section was at 6C. To be repaired/adjusted so it can maintain foods at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water to the handwashing sink in the dishpit area was shut off as new tap installed that is malfunctioning (won't stop running once handles pressed down). Repair/replace tap. In the meantime, equip one of the three compartment sink compartments with soap and paper towel and keep it accessible and empty 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?
      • There is a gap visible under the large overhead door in garbage area. Ensure adequate weatherstripping to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were some prepared food items (main kitchen walk-in-coolers) that were not date-labelled. Please ensure foods are date labelled as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor drain covers are missing and/or falling in in the dishpit area; can create a tripping hazard. Ensure all exposed floor drains (where staff would walk) have a secure 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?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged/sagging. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room. As well, still some areas where the grout has worn away between tiles in the dishpit area.Repair or replace the tiles and re-grout ensure the flooring is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* There are several damaged and/or missing floor tiles particularly around the kettle area and to left of this area. Floor tiles to be repaired/replaced. There damage has gotten worse with large patches of missing floor tiles. Flooring to be repaired/replaced.There is also a tile missing in one of the walk-in-coolers and an area with tiles missing by the conveyor 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?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar and also in Forte pizza area. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 drainage pipe for the bakery walk-in-cooler is leaking in the cooler. To be repaired.There is tape on end of rod on wall being used to hold pans in bakery. The tape is damaged and peeling. Remove tape and use alternate material that can be easily cleaned, is smooth and durable.There was a damaged water pipe in wall in chocolate tempering room which caused water damage; remove any additional water-damaged material that remains and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Additional shelving in needed in the main kitchen walk-in-freezer (were boxes on floor).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor in main kitchen around electrical lines (under shelving in cook-line)-floor in corner just outside the bakery walk-in-cooler-floor of bakery walk-in-cooler (along edges of walls)-floor in servery area of Forte (inside corner of kitchen where cutlery polished, etc)-blue shelving (walk-in-cooler #3 in main kitchen)-floor around garbage bins on garbage room (where debris on floor)
  5. Risk Management Inspection

    16 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the bakery section was at 6C. To be repaired/adjusted so it can maintain foods at 4C or less.The pizza toppings in countertop cooler Forte pizza area were at 8-10C at surface. To be maintained at 4C or less. Keep lids on items when not busy; lids were put on during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler in which carton of milk is kept (with hose connected to coffee machine) was at 21C. Milk was discarded. Do not use this cooler until it can maintain the milk at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items in one of the hot-holding units were only at 52C; to be kept at 60C or higher. Unit may have been overloaded as there were containers of food stacked on top of each other with serving trays in between (and air temperature in the unit was at 82C). Do not over-fill the unit and need to monitor to ensure high risk foods are held at 60C or higher. Obtain additional hot-holding units if needed so that are not over-filling units.Foods were reheated at time of inspection and some put out for service immediately afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water to the handwashing sink in the dishpit area was shut off as new tap installed that is malfunctioning (won't stop running once handles pressed down). Repair/replace tap. In the meantime, equip one of the three compartment sink compartments with soap and paper towel and keep it accessible and empty for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used as a handwashing sink in the garde manger area was being blocked by a trolley/cart. Sink needs to remain accessible. Corrected during inspection.
    • 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 is a gap visible under the large overhead door in garbage area. Ensure adequate weatherstripping to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were some prepared food items (main kitchen walk-in-coolers) that were not date-labelled. Please ensure foods are date labelled as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor drain covers are missing and/or falling in in the dishpit area; can create a tripping hazard. Ensure all exposed floor drains (where staff would walk) have a secure 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?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged/sagging. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room. As well, still some areas where the grout has worn away between tiles in the dishpit area.Repair or replace the tiles and re-grout ensure the flooring is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* There are several damaged and/or missing floor tiles particularly around the kettle area and to left of this area. Floor tiles to be repaired/replaced. There damage has gotten worse with large patches of missing floor tiles. Flooring to be repaired/replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar and also in Forte pizza area. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 drainage pipe for the bakery walk-in-cooler is leaking in the cooler. To be repaired.There is tape on end of rod on wall being used to hold pans in bakery. The tape is damaged and peeling. Remove tape and use alternate material that can be easily cleaned, is smooth and durable.There was a damaged water pipe in wall in chocolate tempering room which caused water damage; remove any additional water-damaged material that remains and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Additional shelving in needed in the main kitchen walk-in-freezer (were boxes on floor).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor in main kitchen around electrical lines (under shelving in cook-line)-floor in corner just outside the bakery walk-in-cooler-floor of bakery walk-in-cooler (along edges of walls)-floor in servery area of Forte (inside corner of kitchen where cutlery polished, etc)-blue shelving (walk-in-cooler #3 in main kitchen)-floor around garbage bins on garbage room (where debris on floor)
  6. Demand Inspection

    18 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs for high risk foods were no longer being maintained. Cooling logs to be maintained when cooling large volumes of high risk foods. Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Carton of milk was being stored in ice (used for drinks) in the Forte bar. Do not put anything that has not been cleaned and sanitized in the ice.Shell eggs were being store on top shelf in bakery walk-in-cooler. Store eggs below all cooked and ready-to-eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some spray bottles of chemical which were unlabelled. Were removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was some broth in the hot-holding cabinet that was only at 51C. Was reheated during inspection. Ensure foods in hot-holding cabinets are at 60C or above.The cooler for the milk for the coffee machine was only maintaining the milk at 14C. Needs to be capable of keeping the milk at 4C or less. Milk was discarded during inspection.There were some open cartons of oat milk, etc. sitting out in the Forte bar area; keep refrigerated (at 4C or below). Put into cooler during inspection.Cooked onions had not been put away after use (were at 16C); were put into fridge during inspection.Rack of eggs, breakfast items that had been pulled off cook-line (as were turning over to lunch service) had not yet been put into the fridge; items were 12-13C. Were put into fridge during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the bakery section was at 6C. To be repaired/adjusted so it can maintain foods at 4C or less.The pizza toppings in countertop cooler Forte pizza area were at 8-10C at surface. To be maintained at 4C or less. Lights above cooler were shut off which may help with temperature; lids may also be needed when not busy/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?
      • Still some fruit flies in the Forte bar area but has improved since last inspection.Additional measures to eliminate the flies including additional cleaning and eliminating any breeding grounds such as the debris in the funnel in the bar floor drain; eliminating gap between floor and wall where debris can accumulate.
    • 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?
      • Could not check whether there is adequate weatherstripping under the large overhead door as was open at this time. Ensure adequate weatherstripping to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were some prepared food items (main kitchen walk-in-coolers) that were not date-labelled. Please ensure foods are date labelled as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floor drain covers are missing in the dishpit area; can create a tripping hazard. One cover installed at time of inspection, but other still 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?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* Some of the ceiling tiles throughout the kitchen were out of place and there were several that were peeling/damaged. Ensure all ceiling tiles are in place and are in good condition.- Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room. As well, still some areas where the grout has worn away between tiles in the dishpit area.Repair or replace the tiles and re-grout ensure the flooring is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* There are several damaged and/or missing floor tiles particularly around the kettle area and to left of this area. Floor tiles to be repaired/replaced. There damage has gotten worse with large patches of missing floor tiles. Was advised repair is scheduled for March 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* There is a gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar and also in Forte pizza area. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation* The concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 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 cold water tap for the handsink in the dishpit area is leaking. To be repaired. Also recommend changing the tap (as only runs for a few seconds after pressing the handle so has to be pressed several times for handwashing and takes water longer to get hot).The drainage pipe for the bakery walk-in-cooler is leaking in the cooler. To be repaired.There is tape on end of rod on wall being used to hold pans in bakery. The tape is damaged and peeling. remove tap and use alternate material that can be easily cleaned, is smooth and durable.There was a damaged water pipe in wall in chocolate tempering room which caused water damage; remove all moldy drywall and ensure floor and wall in this area are repaired so are smooth, easily cleanable and impervious to moisture.Tiles have come off edges of some of the counters in the staff cafeteria (exposing raw wood). Please replace the tiles.Finish is wearing off the wooden crossbars for bakery table; please paint/seal so smooth, easily cleanable and impervious to moisture (or replace with alternate material that is).Additional shelving in needed in the main kitchen walk-in-freezer (were boxes on floor).Put cover/screen on wall under pizza oven to prevent debris falling into space under the pizza oven.Metal floor for walk-in-cooler #3 in main kitchen is damaged and rusty. To be repaired/refinished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes in yellow crates are being stored directly on the floor. Store up off the ground (at least 6 inches).Bein for breadcrumbs was empty but had not been cleaned and sanitized. Corrected during inspection.Meat slicer had some food debris on it and was advised it has not been used today. Ensure meat slicer is thoroughly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-floor in Forte bar (under metal shelving)-floor in main kitchen around electrical lines (under shelving in cook-line)-floor under shelving in Forte pizza area-floor under stove in bakery-floor in corner just outside the bakery walk-in-cooler-floor of bakery walk-in-cooler (along edges of walls)-floor in corners and along walls in staff cafeteria-floor in space under pizza oven -floor in servery area of Forte-blue shelving (walk-in-cooler #3 in main kitchen)-floor in walk-in-cooler #2 (main kitchen)-walk-in-freezer door (main kitchen)-floor around garbage bins on garbage room (where debris on floor)-trolleys and floor around legs of shelving in the walk-in-coolers in food stores area
  7. Risk Management Inspection

    13 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in the dishpit area had no water coming out of the cold water tap and the hot water tap water was cold. Handsink to have warm water for handwashing.Sink for handwashing in garde manger area was being used to cool foods. Need to keep empty for handwashing (both sides) unless barrier installed. Corrected during inspection.
    • 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?
      • Still several fruit flies in the Forte bar area and dishpit area.Additional measures to eliminate the flies including additional cleaning and eliminating any breeding grounds such as the debris in the funnel in the bar floor drain and fixing tiles around the kettle area in the kitchen and dishpit area so that debris and moisture can't accumulate.
    • 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?
      • Could not check whether there is adequate weatherstripping under the large overhead door as could not be shut at this time due to cables that had to be run underneath but the door to it's left did have a gap on the left side where weatherstripping may have been damaged. Close off the gap to prevent rodent entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile by the 2-compartment prep sink. Some of the ceiling tiles throughout the kitchen were out of place. - Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room.Repair or replace the tiles and ensure the flooring is smooth and easily cleanable.
    • 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 damaged blue wooden cupboards (damaged, exposed raw wood) in the chocolate tempering room). To be repaired, but preferably replaced with non-wood material that is smooth, easily cleanable, impervious to moisture, durable).There are light covers missing in areas and some are not properly secured. Replace missing light covers and properly secure the ones that are coming out (by kettles).
    • 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 are several damaged floor tiles around the kettle area and in the dishpit area which is allowing moisture and debris to accumulate & likely contributing to flies being in the kitchen. Floor tiles to be repaired/replaced.
    • 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 are damaged ceiling tiles in the dishpit area. To be replaced.
    • 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 gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 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 concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic plate divider for the glasswasher in Forte Bar was taped up. Remove the tape and replace the plastic divider if it is damaged/cracked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The garbage room area need cleaning more often: debris/leakage from garbage bins was on the floor. Some cleaning done but could still be improved.The exhaust hood also needs cleaning between the two side where grease is dripping and beside sink.The metal floor grates in front of the kettles needs a more thorough cleaning.There is a protective sticker on a stainless steel shelf that is peeling off and dirty. Remove the sticker. There are wooden supports for a metal table in the bakery that are difficult to clean. Replace with supports of a more easily cleanable material (not wood).Forte bar:where there is a gap between the floor and front of bar there is still a bit of accumulation of debris. Ensure thorough cleaning.
  8. Risk Management Inspection

    15 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unknown whether anyone is checking the iodine concentration of the final rinse water in the glasswasher in Forte Bar. Ensure the glasswasher is checked daily and record this.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in the dishpit area had no water coming out of the cold water tap and the hot water tap water was cold. Handsink to have warm water for handwashing.Alternate sink now being used for handwashing in the garde manger area. The paper towel (in dispenser) needs to be moved closer to this sink as the taps are to be turned off with the paper towel. As well, as there is often food in the other side of this sink, barrier will need to be installed so are not splashing dirty water onto any food. Also ensure the one side used for handwashing is kept empty.
    • 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?
      • Still several house flies in the facility (main kitchen) and several fruit flies in the Forte bar area and dishpit area.Additional measures to eliminate the flies including additional cleaning and eliminating any breeding grounds such as the debris in the funnel in the bar floor drain and fixing tiles around the kettle area in the kitchen and dishpit area so that debris and moisture can't accumulate.
    • 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 weatherstripping is missing or is still providing rodent entry under the large overhead door and the door to its right leading outside from the garbage room area. Weatherstripping to be installed/modified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile by the 2-compartment prep sink. Some of the ceiling tiles throughout the kitchen were out of place. - Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room.Repair or replace the tiles and ensure the flooring is smooth and easily cleanable.
    • 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 missing floor drain cover in the dishpit area which may be a tripping hazard. To be replaced.There is damaged blue wooden cupboards (damaged, exposed raw wood) in the chocolate tempering room). To be repaired, but preferably replaced with non-wood material that is smooth, easily cleanable, impervious to moisture, durable).There are light covers missing in areas and some are not properly secured. Replace missing light covers and properly secure the ones that are coming out (by kettles).
    • 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 are several damaged floor tiles around the kettle area and in the dishpit area which is allowing moisture and debris to accumulate & likely contributing to flies being in the kitchen. Floor tiles to be repaired/replaced.
    • 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 are damaged ceiling tiles in the dishpit area. To be replaced.
    • 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 gap between the floor and the front of the bar (under sinks) where debris is accumulating in Forte Bar. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 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 concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic plate divider for the glasswasher in Forte Bar was taped up. Remove the tape and replace the plastic divider if it is damaged/cracked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were coats hung on shelf with clean utensils in the bucket room. Store personal items separately. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of ceiling where it is dusty and of floor around the cooking equipment. There were also some chicken on the floor in the bucket room in the kitchen which had not been discarded yet.The garbage room area needs a thorough cleaning; debris/leakage from garbage bins was on the floor. Some cleaning done but could still be improved.The exhaust hood also needs cleaning between the two side where grease is dripping. The metal floor grates in front of the kettles needs a more thorough cleaning.There is a protective sticker on a stainless steel shelf that is peeling off and dirty. Remove the sticker. There are wooden supports for a metal table in the bakery that are difficult to clean. Replace with supports of a more easily cleanable material (not wood).Floor under the sinks also needs cleaning in the Forte bar and where there is a gap between the floor and front of bar. Some cleaning was done but additional cleaning is needed.
  9. Risk Management Inspection

    23 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff cafeteria chef did not turn off the taps with paper towel after handwashing. Taps to be shut off with paper towel to prevent re-contaminating hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs were being stored on top of ready-to-eat foods in the staff cafeteria cooler. Shell eggs are to be stored below cooked and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding violation: The pastries provided on buffet in the staff cafeteria were not protected from contamination (not covered or behind a sneeze guard). Pastries need to be protected from contamination (coughs/sneezes).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no lid for the self-serve soup in the staff cafeteria. Lid to be provided.There was no utensil provided for staff to use to grab bread or the pastries. Provide utensil(s) so that staff are not having to use their hands (which could cause contamination of other pieces).Cellphone was sitting on top of a cutting board in the staff cafeteria kitchen area. Personal items are to be kept separate from food/food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the salads/chopped vegetables in the staff cafeteria buffet were at 10C. Ice needs to be surrounding the food to at least the level of the food in order to keep it at 4 C or less.The hot food items on the staff cafeteria buffet were only being partially covered and the parts of the food that were not being covered were only at 37-45C. Provide lids that cover the whole pan of food to ensure it is kept at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The waiter area dishwasher was only reaching 56C at dish level. To be reaching a minimum of 71C at dish level. Are not using this dishwasher until fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unknown whether anyone is checking the iodine concentration of the final rinse water in the glasswasher in Forte Bar. No iodine testing strips could be located. Ensure iodine testing strips/kit are present and the glasswasher is checked daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in the dishpit area had no water coming out of the cold water tap and the hot water tap water was cold. Handsink to have warm water for handwashing.Alternate sink now being used for handwashing in the garde manger area. The paper towel (in dispenser) needs to be moved closer to this sink as the taps are to be turned off with the paper towel. As well, if there is normally food in the other side of this sink, barrier will need to be installed so are not splashing dirty water onto any food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink in Market Cafe was empty. Corrected during inspection; soap dispenser refilled.There was a stack of dirty frypans in the handsink. Handsink is to be used for handwashing only and kept empty. Corrected during inspection; items removed.
    • 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?
      • Still several house flies in the facility (main kitchen) and several fruit flies in the Forte bar area and dishpit area.Additional measures to eliminate the flies including additional cleaning and eliminating any breeding grounds such as the debris in the funnel in the bar floor drain and fixing tiles around the kettle area in the kitchen and dishpit area so that debris and moisture can't accumulate.
    • 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 weatherstripping is missing under all three doors leading outside from the garbage room area. Weatherstripping to be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile by the 2-compartment prep sink. Some of the ceiling tiles throughout the kitchen were out of place. - Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room.Repair or replace the tiles and ensure the flooring is smooth and easily cleanable.
    • 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 missing floor drain cover in the dishpit area which may be a tripping hazard. To be replaced.There is damaged blue wooden cupboards (damaged, exposed raw wood) in the chocolate tempering room). To be repaired, but preferably replaced with non-wood material that is smooth, easily cleanable, impervious to moisture, durable).There are light covers missing in areas and some are not properly secured. Replace missing light covers and properly secure the ones that are coming out (by kettles).
    • 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 are several damaged floor tiles around the kettle area and in the dishpit area which is allowing moisture and debris to accumulate & likely contributing to flies being in the kitchen. Floor tiles to be repaired/replaced.
    • 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 are damaged ceiling tiles in the dishpit area. To be replaced.
    • 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 gap between the floor and the front of the bar (under sinks) where debris is accumulating. Gap to be closed off.There is an area of flooring taped up near kitchen area in the staff cafeteria. To be repaired.
    • 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 concrete flooring in some areas of the garbage/recycling room is pitted, making it difficult to clean the floor. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic plate divider for the glasswasher in Forte Bar was taped up. Remove the tape and replace the plastic divider if it is damaged/cracked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the ice scoop was in the ice in the Market Cafe. Keep the handle out of the ice but preferably keep the ice scoop on a clean surface so it does not get buried in the ice. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of ceiling where it is dusty and of floor around the cooking equipment. There were also some chicken on the floor in the bucket room in the kitchen which had not been discarded yet.Some of the wooden shelving in the food stores room where food has spilled needs cleaning.The garbage room area needs a thorough cleaning; debris/leakage from garbage bins was on the floor. Outside of grease bin also dirty. And lid should be kept closed to help prevent pest issues. The exhaust hood also needs cleaning between the two side where grease is dripping. The metal floor grates in front of the kettles needs a more thorough cleaning.There is a protective sticker on a stainless steel shelf that is peeling off and dirty. Remove the sticker. There are wooden supports for a metal table in the bakery that are very dirty. Clean the supports and/or replace with supports of a more easily cleanable material (not wood).Floor under the sinks also needs cleaning in the Forte bar and where there is a gap between the floor and front of bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed under the two compartment sink in the Market Cafe and of the floor under/around the yellow crates in the staff cafeteria.
  10. Monitoring Inspection

    19 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler sampled food with his hands while preparing food and did not immediately wash hands afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is a fly strip located over a food preparation area in the bakery. Remove the strip and do not locate strips over any area where there will be open food and/or clean utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pastries provided on buffet in the staff cafeteria were not protected from contamination (not covered or behind a sneeze guard). Pastries need to be protected from contamination (coughs/sneezes). Could not check at time of inspection as lunch service was already finished at this time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The waiter area dishwasher was only reaching 56C at dish level. To be reaching a minimum of 71C at dish level. Do not use this dishwasher until fixed.Staff are not putting cutlery into a dishwasher cutlery basket when putting them through the dishwasher. Leaving the cutlery piled on a flat rack does not expose all parts of the cutlery to the sanitizing rinse. Need to put the cutlery into a dishwasher basket.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature dishwashers are not being checked to ensure the final rinse water is at least 71C at dish level with a thermometer. High temperature dishwashers are to be checked with a thermometer that is waterproof and has a min/max function.Unknown whether anyone is checking the iodine concentration of the final rinse water in the glasswasher in Forte Bar. No iodine testing strips could be located. Ensure iodine testing strips/kit are present and the glasswasher is checked daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in the dishpit area had no water coming out of the cold water tap and the hot water tap water was cold. Handsink to have warm water for handwashing.The handsink in the garde manger area had no paper towel. Paper towel in dispenser (that will keep it clean and dry) required. Also ensure there is no open food within 18" of the 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?
      • Still several house flies in the facility (main kitchen) and several fruit flies in the Forte bar area and dishpit area.Additional measures to eliminate the flies including additional cleaning and eliminating any breeding grounds such as the debris in the funnel in the bar floor drain and fixing tiles around the kettle area in the kitchen and dishpit area so that debris and moisture can't accumulate. The leak from the 2 compartment sink tap in the "slicing" room can also needs to be fixed to prevent accumulation of excess moisture.
    • 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 weatherstripping is missing under all three doors leading outside from the garbage room area. Weatherstripping to be installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dough cutter in the bakery is to be cleaned and sanitized at least every 4 hours when in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foodhandling staff bring own knives for use. Although they may be cleaned and sanitized before putting into knife kit, need to clean and sanitize them after removing as well as the knife kit/bag itself does not appear to be of a material that can be easily cleaned and sanitized.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cloths for touching hot items are being stored in pockets, around waist. These cloths must be kept stored in a sanitary manner otherwise can be contaminating hands when using them.
    • 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 are several damaged floor tiles around the kettle area and in the dishpit area which is allowing moisture and debris to accumulate & likely contributing to flies being in the kitchen. Floor tiles to be repaired/replaced.
    • 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 are damaged ceiling tiles in the dishpit area. To be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation* Wooden shelves in "food stores" are chipping. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile by the 2-compartment prep sink. Some of the ceiling tiles throughout the kitchen were out of place. - Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room.Repair or replace the tiles and ensure the flooring is smooth and easily cleanable.
    • 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 missing floor drain cover in the dishpit area which may be a tripping hazard. To be replaced.There is damaged blue wooden cupboards (damaged, exposed raw wood) in the chocolate tempering room). To be repaired, but preferably replaced with non-wood material that is smooth, easily cleanable, impervious to moisture, durable).There are light covers missing in areas and some are not properly secured. Replace missing light covers and properly secure the ones that are coming out (by kettles).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many of the wooden food presentation boards on shelf in hallway are cracked. To be discarded.The plastic plate divider for the glasswasher in Forte Bar was taped up. Remove the tape and replace the plastic divider if it is damaged/cracked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of ceiling where it is dusty and of floor around the cooking equipment. There were also some chicken on the floor in a utensil storage room in the kitchen which had not been discarded yet.The floor under the stainless steel shelving in the food stores room needs cleaning, as well as some of the wooden shelving where food has spilled.The garbage room area needs a thorough cleaning; debris/leakage from garbage bins was on the floor.The exhaust hood also needs cleaning between the two side where grease is dripping. There is a dirty cardboard box on low shelf in garde manger area. Discard the box. The metal floor grates in front of the kettles needs a more thorough cleaning.There is a protective sticker on a stainless steel shelf that is peeling off and dirty. Remove the sticker. There are wooden supports for a metal table in the bakery that are very dirty. Clean the supports and/or replace with supports of a more easily cleanable material (not wood).The floor drain with the funnel under sink in Forte bar has debris building up on it. Remove debris. Floor under the sinks also needs cleaning.
  11. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pastries provided on buffet in the staff cafeteria were not protected from contamination (not covered or behind a sneeze guard). Pastries need to be protected from contamination (coughs/sneezes).There was also no utensils provided for handling the pastries. Corrected during inspection; utensils provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an open personal drink being kept on a cutting board. Do not store open drinks where they can contaminate food and/or food contact surfaces. Drink was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some foods on the cold buffet in the staff cafeteria were too warm (4-9C), particularly the items that were in a container and then in another container on the ice. Corrected during inspection; secondary containers were removed and other items pushed farther into the ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were some packages of guacamole sitting in the handsink. Do not keep anything in the sink as is for handwashing only. Corrected during inspection.
    • 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?
      • Still some flies in the facility, particularly on post and table between cooking area and walk-in-cooler and on ceiling in Forte bar.Consult with your pest control company for additional measures to eliminate the flies.Observed gaps in the weatherstripping in the back garbage room. Repair the weatherstripping and ensure that the back door is fully sealed in order to prevent pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation* Wooden shelves in "food stores" are chipping and the trim on the spice shelf in coming off. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile by the 2-compartment prep sink. Some of the ceiling tiles throughout the kitchen were out of place. - Repair or replace the ceiling tiles and ensure the ceiling is a smooth, cleanable surface.
    • 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 wooden wall around the former sink above the bar cooler in Forte is damp and water-damaged. To be repaired or replaced; should use more waterproof material around this sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/cracked and/or missing floor tiles in between dish-pit area and dish-room.Repair or replace the tiles and ensure the flooring is smooth and easily cleanable.
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