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Redheads Japa Cafe

105 - 638 11 Avenue SW Calgary AB T2R 0E2 · Food - General

Official record from Alberta →

Inspection summary

Redheads Japa Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on August 12, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 42 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 14 times across 7 separate inspections, most recently on July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on April 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

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

    Recorded 13 times across 6 separate inspections, most recently on July 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

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

    Recorded 8 times across 5 separate inspections, most recently on May 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on August 12, 2026. For example: 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?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Owner plans to install a hoodless commercial canopy. Please ensure it meets all regulatory requirements.Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove.Permit restriction:No deep frying or extensive grease producing cooking.Deep frying is allowed in the perfect fryer machine only.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork Katsu and deep-fried meat balls were stored above the inserts load limit. Pork Katsu an deep-fried meet balls were measured at 13.3 degrees C on top.Store all perishable foods at 4.0 degrees C or below or at 60 degrees C or higher.
    • 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?
      • Owner plans to install a hoodless commercial canopy. Please ensure it meets all regulatory requirements.Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove.Permit restriction:No deep frying or extensive grease producing cooking.Deep frying is allowed in the perfect fryer machine only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. Replace or repair the counter.May 19, 2026---Material used to fix the counter was damaged after two weeks of used. 2) Grease producing cooking was noted, inadequate ventilation above the stove. Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.Canopy issue was not addressed. No grease producing cooking on the stove until the canopy issue is addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Front lights were covered in dust. 2) Black plastic crates were covered with food debris.3) Wall by the dishwasher was covered with food debris. 4) Debris build-up by the back deep freezer. 5) Dust build-up on the waste pipes. 1 to 5) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and food stains build-up on the walls. 3) Grease and food stains build-up on the walls by stove.4) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule. Provide a cleaning schedule and ensure staff follow the cleaning schedule.
  3. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • May 19, 2026, inspection: Steel Papaya Rice Molds and other scoops were stored in stagnant water. Store utensils in ice water or no water and wash and sanitize them in 2 hours. April 2, 2026, inspection:Spoons were stored in stagnant water. Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • May 19, 2026, inspection:Soups and other hot perishable items were cooled in the blast chiller. Blast chiller was not turned. Blast chiller temperature was measured at 66 degrees C in the beginning of inspection and at 5 degrees C at the end of inspection. Staff mentioned that they unplugged blast chiller at night. Pork katsu in the prep cooler was measured between 25.0 degrees C. and chicken balls were measured at 11.4 degrees C. Discarded the pork katsu and chicken balls. April 2, 2026, inspection:Improper cooling of foods was observed during inspection again. 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. Discarded the deep-fried chicken balls and hamburger patties.Previous Inspection:*OUTSTANDING* Nov 12, 2025- Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded.- Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C.*Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller.Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • May 19, 2026, inspection:Perishable foods in the back two-door standup cooler were measured between 7.7 to 9.5 degrees C. -raw eggs @ 9.5 degrees C. -curry sauce @ 7.7 degrees C-marinated eggs @ 8.0 degrees C. April 2, 2026, inspection:Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. Previous Inspection:- The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
    • 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?
      • Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove.Permit restriction:No deep frying or extensive grease producing cooking.Deep frying is allowed in the perfect fryer machine only.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Six staff working, no certified food safety staff onsite. Please ensure there is at least one certified food safety staff onsite when six or more staff working.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. Replace or repair the counter.May 19, 2026---Material used to fix the counter was damaged after two weeks of used. 2) Grease producing cooking was noted, inadequate ventilation above the stove. Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.Canopy issue was not addressed. No grease producing cooking on the stove until the canopy issue is addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Coolers, freezers, food surface sanitizer and dishwasher were not checked or recorded daily. Check and record coolers, freezers, food surface sanitizer and dishwasher 2X daily. 2) No cleaning schedule. Provide a cleaning schedule and ensure staff follow the cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and food stains build-up on the walls. 3) Grease and food stains build-up on the walls by stove.4) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove.Clean these areas.
  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons were stored in stagnant water. Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling of foods was observed during inspection again. 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. Discarded the deep-fried chicken balls and hamburger patties.Previous Inspection:*OUTSTANDING* Nov 12, 2025- Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded.- Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C.*Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller.Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.**Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. Previous Inspection:- The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper hot holding of food was observed during inspection. Large container of Deep-fried pork katsu was stored in the oven without the element on. Deep-fried pork katsu was made in the morning, and they were measured at 29.3 degrees C. Discarded the deep-fried pork katsuStore all hot perishable foods at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handling was observed in the back and dishwashing area. There was no sink available for handwashing and food preparation.Install another sink or reduce the menu.Previous inspection:Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two staff members were preparing raw meats in the back area. No handwash sink was available for handwashing. Provide handwash sink in the back areas.
    • 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?
      • Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove.Permit restriction:No deep frying or extensive grease producing cooking.Deep frying is allowed in the perfect fryer machine only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. Replace or repair the counter.2) Paint was peeling off the front cupboard doors. Refinish the front cupboard doors.3) Grease producing cooking was noted, inadequate ventilation above the stove. Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and food stains build-up on the walls. 3) Grease build-up on the front black storage crates across from the stove. 4) Grease and food stains build-up on the walls by stove.5) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove.Clean these areas.
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons were stored in stagnant water. Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper hot holding of food was observed during inspection. Large container of Deep-fried pork katsu was stored in the oven without the element on. Deep-fried pork katsu was made in the morning, and they were measured at 29.3 degrees C. Discarded the deep-fried pork katsuStore all hot perishable foods at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling of foods was observed during inspection again. 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. Discarded the deep-fried chicken balls and hamburger patties.Previous Inspection:*OUTSTANDING* Nov 12, 2025- Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded.- Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C.*Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller.Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.**Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. Previous Inspection:- The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handling was observed in the back and dishwashing area. There was no sink available for handwashing and food preparation.Install another sink or reduce the menu.Previous inspection:Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two staff members were preparing raw meats in the back area. No handwash sink was available for handwashing. Provide handwash sink in the back areas.
    • 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?
      • Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove.Permit restriction:No deep frying or extensive grease producing cooking.Deep frying is allowed in the perfect fryer machine only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. Replace or repair the counter.2) Paint was peeling off the front cupboard doors. Refinish the front cupboard doors.3) Grease producing cooking was noted, inadequate ventilation above the stove. Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and food stains build-up on the walls. 3) Grease build-up on the front black storage crates across from the stove. 4) Grease and food stains build-up on the walls by stove.5) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove.Clean these areas.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *OUTSTANDING* Nov 12, 2025- Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded.- Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C.*Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller.Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.**Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning cloths were observed on the counter and the sanitizer bucket measured as 0 pm of chlorine.*Staff replaced the sanitizer bucket solution and soaked clothes in it. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty. The concentration was measured as 100 ppm of chlorine.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C.*Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller.Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.**Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The prep cooler temperature was measured at 9.8°C, which exceeds the safe holding temperature of 4°C or below. The operator attributed this to frequent opening during busy hours.*Limit the quantity of food stored in the prep cooler to what can be used within one hour.*Replenish food items hourly to reduce the frequency and duration of cooler door openings.**Monitor cooler temperatures regularly to ensure consistent compliance with cold holding requirements.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser was obstructed by the hot beverage dispenser, limiting access to handwashing supplies.*Staff moved the tea dispenser and were asked to find an alternative location for the tea dispenser to prevent future obstruction.*Ensure the handwashing sink and its supplies remain fully accessible at all times without requiring contact with other surfaces or equipment.**Unobstructed access to handwashing facilities is essential for maintaining proper hygiene and preventing cross-contamination. Staff must be able to wash and dry their hands without interference.
    • 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 tap on the handwashing sink was found to be loose.*Repair or secure the tap to ensure it functions properly and remains stable during use.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked fried chicken was placed uncovered in the top of the insert cooler while it was still hot. Chicken measured 50C. It was observed that the cooling unit was being overwhelmed as a result and incapable of maintaining a temperature of 4C or lower. The insert cooler is designed for refrigeration of cold items, not for fast cooling of hot items. During inspection the oven was turned on and fried chicken placed in oven for hot holding. Please develop and implement written hot holding and fast cooling systems2. Cut vegetables and noodles in insert cooler measured 12C. Ensure items requiring refrigeration are maintained at 4C or lower at all times.3. Cooked noodles were stored to cool at room temperature. Noodles measured 52C. Operator indicated that facility has limited space for hot and cold storage. Facility will either need to employ the ice bath method of quick cooling and organizing coolers/freezers to allow more storage or to decrease the size of the menu to allow for adequate storage of perishable foods
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with a one compartment sink. With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel holder was absent from the back sink. Please provide
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust observed on the ceiling in the back kitchen area. Please clean

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