Quick-I-Mart - Food

21216 Highway 16E Ardrossan AB T8G 2C9 · Food - General

30 inspections

1. Demand InspectionJul 3, 2026

   5 infractions

   • 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 taken on June 16, 2026 was unsatisfactory indicating total coliforms present. The operator was told previously to resubmit a sample but has yet to do so. Resubmit a new bacteriological water sample. Bacteriological water samples are also not being sampled regularly.The water is not to be used for preparation of food or consumption without boiling first. The facility was using bottled water at the time of 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?
     • Black pellets that appear to be mice droppings were observed in the cabinet underneath the 2-compartment sink by the coffee machine. Pest control records were not available on request. Ensure monthly pest monitoring is completed and records are kept.- Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. DO NOT vacuum or sweep mice droppings.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • Posted food handling permit was expired. Ensure a valid and up to date food handling permit is posted in a conspicuous place that is visible to the public.
   • 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 cabinet under the 2 compartment sink had visible water damage. Repair/replace all water damaged materials.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Garbage build up was observed in the cabinet under the coffee machine. Discard all the garbage, clean and sanitize the cabinet.
2. Risk Management InspectionJan 5, 2026

   0 infractions

3. Risk Management InspectionDec 31, 2025

   4 infractions

   • 15. Is the facility free of a pest infestation?
     • Mouse droppings were observed in various areas of the facility. Mouse droppings are to be cleaned in a way that prevents the spread of hantavirus.Significant evidence of a mice infestation was observed through droppings in various areas of the facility including but not limited to, drawers in the kitchen area, customer areas, in the back storage rooms and on takeout containers. Additionally, food products including chips and powdered gravy had been chewed through.
   • 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 back door is not weatherproof and rodent proof.Replace or repair weather stripping.Throw out any products that show signs of contamination by mice. Any candy or chip bags that have been eaten. Store all food far off the floor.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
4. Risk Management InspectionDec 17, 2025

   5 infractions

   • 15. Is the facility free of a pest infestation?
     • Mouse droppings were observed in various areas of the facility. Mouse droppings are to be cleaned in a way that prevents the spread of hantavirus.Significant evidence of a mice infestation was observed through droppings in various areas of the facility including but not limited to, drawers in the kitchen area, customer areas, in the back storage rooms and on takeout containers. Additionally, food products including chips and powdered gravy had been chewed through.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records were not available. Hire the services of a licensed pest control company and ensure that monthly visits are occurring. The back door is not weatherproof and rodent proof.Replace or repair weather stripping.Throw out any products that show signs of contamination by mice. Any candy or chip bags that have been eaten. Store all food far off the floor.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
5. Risk Management InspectionDec 12, 2025

   7 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The display freezer holding frozen foods was 5 degrees Celsius. Frozen foods were spoiled and were discarded, including but not limited to, frozen chicken breast, frozen uncooked fish, frozen chips, frozen pizza, and frozen noodles.
   • 15. Is the facility free of a pest infestation?
     • Mouse droppings were observed in various areas of the facility. Mouse droppings are to be cleaned in a way that prevents the spread of hantavirus.Significant evidence of a mice infestation was observed through droppings in various areas of the facility including but not limited to, drawers in the kitchen area, customer areas, in the back storage rooms and on takeout containers. Additionally, food products including chips and powdered gravy had been chewed through.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records were not available. Hire the services of a licensed pest control company and ensure that monthly visits are occurring. The back door is not weatherproof and rodent proof.Replace or repair weather stripping.Throw out any products that show signs of contamination by mice. Any candy or chip bags that have been eaten. Store all food far off the floor.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
6. Demand InspectionDec 9, 2025

   7 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The display freezer holding frozen foods was 5 degrees Celsius. Frozen foods were spoiled and were discarded, including but not limited to, frozen chicken breast, frozen uncooked fish, frozen chips, frozen pizza, and frozen noodles.
   • 15. Is the facility free of a pest infestation?
     • Mouse droppings were observed in various areas of the facility. Mouse droppings are to be cleaned in a way that prevents the spread of hantavirus.Significant evidence of a mice infestation was observed through droppings in various areas of the facility including but not limited to, drawers in the kitchen area, customer areas, in the back storage rooms and on takeout containers. Additionally, food products including chips and powdered gravy had been chewed through.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records were not available. Hire the services of a licensed pest control company and ensure that monthly visits are occurring. The back door is not weatherproof and rodent proof.Replace or repair weather stripping.Throw out any products that show signs of contamination by mice. Any candy or chip bags that have been eaten. Store all food far off the floor.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
7. Demand InspectionOct 9, 2025

   6 infractions

   • 15. Is the facility free of a pest infestation?
     • Mouse droppings were observed in various areas of the facility. Mouse droppings are to be cleaned in a way that prevents the spread of hantavirus.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records were not available. Hire the services of a licensed pest control company and ensure that monthly visits are occurring. The back door is not weatherproof and rodent proof.Replace or repair weather stripping.Throw out any products that show signs of contamination by mice. Any candy or chip bags that have been eaten. Store all food far off the floor.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
8. Demand InspectionSep 15, 2025

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer solutions measured a chlorine solution greater than 200 ppm.Ensure sanitizer is prepared and tested daily and is no greater than100ppm.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The large yellow refridgerator measured 15 degrees Celsius. Only sauces were being stored at the time of the inspection.Repair or replace refrigerator so that it can hold a temperature less than 4 degrees Celsius.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The hand sink was not operational at the time of the inspection. Repair the handwashing sink.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.2. The septic tank lid is damaged and need 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?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 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 septic tank had a pump and a garden hose and was discharged sewage onto the surface of a nearby property.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • There was a heavy accumulation of debris on the surfaces of the public Washroom. Clean and disinfect all surfaces in the bathroom.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
9. Demand InspectionAug 6, 2025

   7 infractions

   • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
     • Access was not granted to the entirety of the facility.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • Facility was discharging sewage effluent onto the surface within 50 meters of their drinking water source.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.2. The septic tank lid is damaged and need 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?
     • Ceiling tiles in the cooking area need to be smooth, non-porous and easy to clean.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
   • 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 septic tank had a pump and a garden hose and was discharged sewage onto the surface of a nearby property.
   • 24. Is solid and liquid waste being managed in a suitable manner?
     • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
10. Demand InspectionMar 17, 2025

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.2. The septic tank lid is damaged and need 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?
      • Ceiling tiles in the cooking area need to be smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
11. Risk Management InspectionFeb 6, 2025

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.2. The septic tank lid is damaged and need 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?
      • Ceiling tiles in the cooking area need to be smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
12. Risk Management InspectionJan 23, 2025

    8 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. There is access to the well pit which is not properly covered and secured. Install a secure cover, with a lock, and ensure that it cannot be tampered with.2. The septic tank lid is damaged and need repair.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the cooking area need to be smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.A thorough cleaning and sanitizing of all surfaces in the food area is required. All counter tops, all equipment, all cupboard doors and inside, all walls and floor require to be cleaned and sanitized.Written cleaning and sanitizing plan required.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
13. Risk Management InspectionJan 14, 2025

    19 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • On multiple occasions access was attempted to the back storage area and basement.Access was not available/granted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active sewage backup was observed in the basement. Investigate the source of the leak/backup repair the source of the backup. Removed all soiled and damaged materials that cannot be disinfected. Clean and disinfect non-porous material. Clean and disinfect all surfaces and building materials in the basement.
    • 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 large hole in the floor near the sandwich refrigeration unit. When stepped on the floor depresses about 2 inches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
14. Risk Management InspectionDec 17, 2024

    19 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • On multiple occasions access was attempted to the back storage area and basement.Access was not available/granted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active sewage backup was observed in the basement. Investigate the source of the leak/backup repair the source of the backup. Removed all soiled and damaged materials that cannot be disinfected. Clean and disinfect non-porous material. Clean and disinfect all surfaces and building materials in the basement.
    • 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 large hole in the floor near the sandwich refrigeration unit. When stepped on the floor depresses about 2 inches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
15. Risk Management InspectionDec 2, 2024

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active sewage backup was observed in the basement. Investigate the source of the leak/backup repair the source of the backup. Removed all soiled and damaged materials that cannot be disinfected. Clean and disinfect non-porous material. Clean and disinfect all surfaces and building materials in the basement.
    • 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 large hole in the floor near the sandwich refrigeration unit. When stepped on the floor depresses about 2 inches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
16. Risk Management InspectionNov 27, 2024

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active sewage backup was observed in the basement. Investigate the source of the leak/backup repair the source of the backup. Removed all soiled and damaged materials that cannot be disinfected. Clean and disinfect non-porous material. Clean and disinfect all surfaces and building materials in the basement.
    • 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 large hole in the floor near the sandwich refrigeration unit. When stepped on the floor depresses about 2 inches.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
17. Risk Management InspectionOct 23, 2024

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is not safe for human consumption.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An active sewage backup was observed in the basement. Investigate the source of the leak/backup repair the source of the backup. Removed all soiled and damaged materials that cannot be disinfected. Clean and disinfect non-porous material. Clean and disinfect all surfaces and building materials in the basement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
18. Monitoring InspectionOct 17, 2024

    19 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Inside cupboards and chest coolers requires cleaning and removal of food spillage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
19. Risk Management InspectionOct 2, 2024

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items on open shelving and food storage shelving require cleaning from dust.Construction is occurring without protecting food from construction dust and debrisAction: Clean pre-packaged foods and food storage shelving. Action: protect food from construction dust and debris by providing hoarding (floor to ceiling barriers) for the duration of the construction period.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Gasoline was being used a cleaner throughout the premise. Gasoline spray bottles removed from premise.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction tools and materials are accessible to the public.Action: Provide proper hoarding of construction areas to protect staff and customers
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
20. Risk Management InspectionSep 13, 2024

    21 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items on open shelving and food storage shelving require cleaning from dust.Construction is occurring without protecting food from construction dust and debrisAction: Clean pre-packaged foods and food storage shelving. Action: protect food from construction dust and debris by providing hoarding (floor to ceiling barriers) for the duration of the construction period.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction tools and materials are accessible to the public.Action: Provide proper hoarding of construction areas to protect staff and customers
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
21. Risk Management InspectionSep 10, 2024

    23 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items on open shelving and food storage shelving require cleaning from dust.Construction is occurring without protecting food from construction dust and debrisAction: Clean pre-packaged foods and food storage shelving. Action: protect food from construction dust and debris by providing hoarding (floor to ceiling barriers) for the duration of the construction period.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction tools and materials are accessible to the public.Action: Provide proper hoarding of construction areas to protect staff and customers
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • An abundance of flies was noticed inside and near the entry of the facility.Action: Ensure garbage is removed from facility in a timely manner. Ensure there are a proper amount of waste receptacles. Keep front door of facility closed at all times to minimize flies from entering facility. Use of fly traps may contain flies inside facility.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
22. Demand InspectionSep 5, 2024

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items on open shelving and food storage shelving require cleaning from dust.Construction is occurring without protecting food from construction dust and debrisAction: Clean pre-packaged foods and food storage shelving. Action: protect food from construction dust and debris by providing hoarding (floor to ceiling barriers) for the duration of the construction period.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored in a room being used for sleeping purposes and areas of shelving with storage of personal belongings.Action: remove all personal belongings from food storage area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction tools and materials are accessible to the public.Action: Provide proper hoarding of construction areas to protect staff and customers
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans for establishment renovations have not been recieved.
23. Risk Management InspectionAug 21, 2024

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
24. Demand InspectionJul 30, 2024

    19 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Bother internal and external closure order had been removed. New Orders were posted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
25. Demand InspectionJun 28, 2024

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
26. Demand InspectionJun 7, 2024

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer for food contact surfaces or manual dishwashing available at the premises.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used food handling gloves are observed in various areas of the facility
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Single use bowls without a handle are being used and reused to scoop bulk food items.2. The used gravy utensil is being stored in room temperature water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of sauces that containers state refrigerate after opening are being stored at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is no sanitizer for food contact surfaces or manual dishwashing available at the premises. 2. Proper utensils and equipment dishwashing and sanitizing procedures are not able to be properly demonstrated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no chlorine sanitizer test strips available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.Handwashing supplies, such as soap and single use paper towel, are not available in the food handling areas.2. There is no designated hand sink in the food preparation area.3. Food handlers are not washing their hands when changing tasks and prior to handing food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no recent bacteriological water sample, last sample taken is June 8, 2022.Complete a bacteriological raw water samples and submit results to inspector.
    • 15. Is the facility free of a pest infestation?
      • There are mouse droppings observable in various areas of the facility, including but not limited too the back storage room, the food preparation area, and the coffee service area.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Unknown source and cause of standing water in the basement. Investigate and mitigate source of water infiltration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety certification of the induvial in care and control of the facility is not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfaces in the washroom were damaged and no longer smooth non-porous and easy to clean. Items included:Damaged wall behind washroom door. Sink surfacing in washroom.Some of the tile baseboard was no longer sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was still found on the floor of the basement in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is accumulation of food debris, garbage and unclean utensils and equipment in various areas of the facility such as inside the cabinets of the coffee service area, food preparation area, and back storage room.2. Written cleaning and sanitation procedures and schedules are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
27. Risk Management InspectionNov 15, 2023

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bag of perogies were spilled inside one of the chest freezers. Discard this food product.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • rganizing. Standing water was still found on the floor in various areas. Determine the source of the water and repair any leaking fixtures. Clean and sanitize the floor surface after the water is removed.Provide a proper seal- weatherstripping below the back entrance door to the liquor store, to prevent entrance of mice/rodents/insects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Remove the old white chest freezer that has been decommissioned, from the premise.Defrost the 2 existing chest freezers due to ice build-up inside the units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cavity of upright cooler, containing bacon and sausages was soiled with meat juice spillage on the bottom shelve. This area required cleaning and sanitizing.The bottom cabinet surfaces located below the 2- compartment sink and garbage receptacle were soiled with garbage and coffee grounds and required cleaning and sanitizing.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The covers to the green commercial garbage bin were left open and garbage/cardboard boxes were piled up around this area. This area required cleaning. Keep lids closed at all times to prevent attraction of scavengers.Ground surfaces around the building showed garbage and cigarette but accumulation. This area required cleaning.
28. Risk Management InspectionOct 27, 2023

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Construction: The back room of the facility had several serious concerns which were noted during the inspection. The basement of the facility was found to have a large accumulation of stagnant water throughout the floor surface of the basement. One source of this water was from a leak originating from the hot water tank which had a steady trickle of water coming from its relief valve outlet. Insanitary conditions were also noted throughout the basement and consisted of soiled flooring, garbage and various water-damaged stored products.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit was posted. Post valid food permit.
    • 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 back room of the facility had several serious concerns which were noted during the inspection. The basement of the facility was found to have a large accumulation of stagnant water throughout the floor surface of the basement. One source of this water was from a leak originating from the hot water tank which had a steady trickle of water coming from its relief valve outlet. Insanitary conditions were also noted throughout the basement and consisted of soiled flooring, garbage and various water-damaged stored products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oct 24: The old white chest freezer located in the dry food storage room was damaged and required replacement. Improper repairs of the door consisted of cardboard and duct tape which provided and uncleanable surface.Oct 17: The comment is carried over from previous inspection report for not being complied yet.1-The lid of chest freezer located in the storage area was observed being in disrepair. The lid was all taped.2- A lot of ice buildup along the walls was observed in all freezers in the facility. Repair the Freezer and maintain all equipment in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A general cleaning of the following areas were required due to soiling:floor surfaces and cavity of the Masterbuilt open cooler, floor surface below and behind the slush machine, white window ledges located on the southwest area of the convenience and floor surfaces located behind the black cooler and floor surface located below the sink in the front service area was damaged and covered with duct tape. Remove the duct tape and repair the flooring properly.
29. Demand InspectionOct 24, 2023

    10 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four packages of Rosewood Wild beef jerky were discarded due to storage at room temperatures. This product has specific labels requiring refrigeration.
    • 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?
      • Oct 24: Pest control records were not available. Provide current pest control records. Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.
    • 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?
      • Numerous mouse droppings were found on the floor located behind the chest freezer (adjacent to the dry food storage entrance door).
    • 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?
      • Fly paper was found stored directly above food products stored in the front customer service area. Remove the fly paper and hang in non-food storage areas.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Construction: The back room of the facility had several serious concerns which were noted during the inspection. The basement of the facility was found to have a large accumulation of stagnant water throughout the floor surface of the basement. One source of this water was from a leak originating from the hot water tank which had a steady trickle of water coming from its relief valve outlet. Insanitary conditions were also noted throughout the basement and consisted of soiled flooring, garbage and various water-damaged stored products.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit was posted. Post valid food permit.
    • 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 back room of the facility had several serious concerns which were noted during the inspection. The basement of the facility was found to have a large accumulation of stagnant water throughout the floor surface of the basement. One source of this water was from a leak originating from the hot water tank which had a steady trickle of water coming from its relief valve outlet. Insanitary conditions were also noted throughout the basement and consisted of soiled flooring, garbage and various water-damaged stored products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oct 24: The old white chest freezer located in the dry food storage room was damaged and required replacement. Improper repairs of the door consisted of cardboard and duct tape which provided and uncleanable surface.Oct 17: The comment is carried over from previous inspection report for not being complied yet.1-The lid of chest freezer located in the storage area was observed being in disrepair. The lid was all taped.2- A lot of ice buildup along the walls was observed in all freezers in the facility. Repair the Freezer and maintain all equipment in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cavity of the Chapman's chest freezer contained visible mold and mildew. One frozen food item package was discarded from this area. The cavity required a thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A general cleaning of the following areas were required due to soiling:floor surfaces and cavity of the Masterbuilt open cooler, floor surface below and behind the slush machine, white window ledges located on the southwest area of the convenience and floor surfaces located behind the black cooler and floor surface located below the sink in the front service area was damaged and covered with duct tape. Remove the duct tape and repair the flooring properly.
30. Monitoring InspectionOct 17, 2023

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the cooler that is on top of the freezer behind the front counter. A thermometer was put inside immediately for temperature verification.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring checklist was only available up to July 2023.Pest control records must be completed on a monthly basis, or a pest control company must be hired to perform and record checks on a monthly basis.There is currently no sign of any pest infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The comment is carried over from previous inspection report for not being complied yet.1-The lid of chest freezer located in the storage area was observed being in disrepair. The lid was all taped.2- A lot of ice buildup along the walls was observed in all freezers in the facility. Repair the Freezer and maintain all equipment in clean and sanitary condition.