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Rednex Bar & Grill

10413 100 Avenue Morinville AB T8R 1S1 · Food - General

Official record from Alberta →

Inspection summary

Rednex Bar & Grill has been inspected 16 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 8, 2026, recorded 3 infractions.

None of the 16 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 40 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 10 times across 10 separate inspections, most recently on September 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

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

    Recorded 8 times across 8 separate inspections, most recently on August 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 40 times across 16 separate inspections, most recently on September 8, 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 14 times across 5 separate inspections, most recently on August 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

16 inspections

  1. Risk Management Inspection

    3 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?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on 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?
      • Ceiling tiles were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
  2. Risk Management Inspection

    4 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?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on 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?
      • Ceiling tiles were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that ventilation canopy of the facility requires professional cleaning. Please contact a professional cleaning company to have the ventilation canopy cleaned. This has been scheduled.
  3. Risk Management Inspection

    4 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?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on 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?
      • Ceiling tiles were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that ventilation canopy of the facility requires professional cleaning. Please contact a professional cleaning company to have the ventilation canopy cleaned. This has been scheduled.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed in the main kitchen area. Please be advised that a sanitizing solution must be present in the kitchen area at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Please note that hands must be washed between tasks, before handling food, after handling nonfood related items. Please wash hands.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on 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?
      • Ceiling tiles were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that ventilation canopy of the facility requires professional cleaning. Please contact a professional cleaning company to have the ventilation canopy cleaned. This has been scheduled.
  5. Risk Management Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Rotten produce such as lettuce, and lemons and white growth was noted on the cheese stored in the walk-in-cooler. 2. White growth on the food items was noted inside two food containers stored in the prep cooler.Please discard all rotten food items and clean the area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Accumulation of debris was noted on the fry cutter during the inspection. Please clean the fry cutter.2. Cleaning cloths were noted on prep counters and hanging off cabinets during the inspection. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. 3. A sanitizing solution was not observed in the main kithcen area. Please be advised that a sanitizing solution must be present in the kitchen area at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Please note that hands must be washed between tasks, before handling food, after handling nonfood related items. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items such as drill, and staff personal items (purses) were noted on prep counters. Please note that nonfood related items must be stored away from food related and food contact surfaces. Please designate an area to store nonfood related items.2. Food items were noted to be stored on the floor in the green room. Please ensure all food items are stored at least six inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel was not observed by the hand-washing sink located in the bar area. Please ensure all handwashing sinks are fully stocked with appropriate handwashing supplies at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional food safety training. Please register staff members for food safety training ant train staff members properly.
    • 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 were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that ventilation canopy of the facility requires professional cleaning. Please contact a professional cleaning company to have the ventilation canopy cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grooves were noted on the cutting board of the prep counter. Please either replace or use a food grade sander to sand it down.2. Ice mixed with blood was noted inside the standup freezer during the inspection. Please clean and sanitize the standup freezer. 3. The storage container used in the standup freezer to store food items were noted to be cracked. Please replace the storage container.4. Ice scoop was stored in a soiled container. Please clean the ice scoop and container and ensure it is stored in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant accumulation of dust, debris and grease were noted throughout the facility including underneath the equipment, inside cabinets, and walls, floor and shelving units of the walk-in-cooler, etc. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.2. Dry storage area (green room) requires cleaning and organizing. Please clean and organize the area.
  6. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Rotten produce such as lettuce, and lemons and white growth was noted on the cheese stored in the walk-in-cooler. 2. White growth on the food items was noted inside two food containers stored in the prep cooler.Please discard all rotten food items and clean the area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Accumulation of debris was noted on the fry cutter during the inspection. Please clean the fry cutter.2. Cleaning cloths were noted on prep counters and hanging off cabinets during the inspection. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. 3. A sanitizing solution was not observed in the main kithcen area. Please be advised that a sanitizing solution must be present in the kitchen area at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Please note that hands must be washed between tasks, before handling food, after handling nonfood related items. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items such as drill, and staff personal items (purses) were noted on prep counters. Please note that nonfood related items must be stored away from food related and food contact surfaces. Please designate an area to store nonfood related items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not observed at the hand-washing sink located in the main prep area.Please ensure that hot water is available at the handwashing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Significant dead flying insects were noted in the facility. Please contact a licensed pest control operator and re-mediate this concern. 2. Pest control records were not observed during the inspection. Please maintain pest control records on monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional food safety training. Please register staff members for food safety training ant train staff members properly.
    • 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 were noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was noted that ventilation canopy of the facility requires professional cleaning. Please contact a professional cleaning company to have the ventilation canopy cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of dust, debris and grease were noted throughout the facility including underneath the equipment, inside cabinets, and walls, floor and shelving units of the walk-in-cooler, etc. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  7. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were also noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was being was secure dishwashing sink faucet. Please replace this faucet.
  8. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted on prep counters. Please ensure that all cleaning cloths are being stored in a sanitizing solution at all times. 2. A sanitizing solution was not observed in the facility. Please be advised that one of the approved sanitizing solutions must be present in the facility. Following are approved sanitizing solutions:- a bleach solution at 100 ppm (one teaspoon of bleach per litre of water). - a quaternary ammonium solution at 200 ppm. - an Iodine solution maintained between 12.5 ppm - 25 ppm.A fresh bleach solution was prepared during the inspection. Please ensure that a sanitizing solution is available at all times.3. Food contact surfaces were not being sanitized between tasks. Please ensure to use a bleach solution to sanitize food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands using soap and water and wipe disposable paper towel.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was noted to be stored with ready-to-eat food items. Please be advised that raw meat must either be stored on the bottom shelf or a shelf designated to store raw meat located away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items such as cosmetic, grocery bags etc. were noted to be stored with food related items. Please be advised that food and food related items must be stored away from nonfood related items.2. food debris was noted on clean dishes. Pleas ensure that all clean dishes are properly cleaned. 3. Staff lunch was noted to be stored on the prep counter of the prep cooler. Please be advised that staff members must not eat in the kitchen area. Please do not store staff food items on prep counter. Please designate an area to store staff food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing soap was not observed by the hand washing sink located in the kitchen area. Please ensure that the hand washing sink is fully stocked at all times. 2. A paper towel and paper towel dispenser were not observed at the bar hand washing sink. Please install a paper towel dispenser and ensure it is fully stocked at all times. 3. Cloth towels were being used to wipe hands at both hand washing sinks.Please be advised that cloth towels must not be used to wipe hands. Please remove all cloth towels and use a paper towel to wipe hands. 4. A straw was noted inside the bar hand washing sink indicating that this sink is being used for dumping. Please be advised that the hand washing sink must only be used for hand washing purposes. Please do not use this sink for any other purposes.5. Hot water pressure was noted to be low at both hand washing sinks. Please increase the hot water pressure.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water pressure was noted to be low at both hand washing sinks, and dishwashing sinks. Please increase the hot water pressure and ensure that all faucets have adequate pressure.
    • 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 note observed at the time of inspection. Please ensure that pest control records are being maintained on 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?
      • The kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
    • 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. Ceiling tiles were noted to be damaged at multiple places. These ceiling tiles were also noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
    • 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. Holes were noted in the wall located underneath the dishwashing sinks. Please seal all holes are ensure all walls are made of smooth, easy-to-clean and moisture resistant state. 2. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.3. Pool of liquid was noted underneath the dishwashing sink. Please investigate this and re-mediate it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A cracked bus pan was noted in the facility. This was discarded during the inspection. The operator was further advised not to use cracked or damaged containers.2. Duct tape was being was secure dishwashing sink faucet. Please replace this faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Accumulation of debris, and grease was noted inside the deep fryers, underneath the cooking equipment, dishwashing area, underneath all shelving units, inside coolers and prep coolers, in all cabinets. The dry storage area had nonfood related items. Staff member indicated that this area is being used as a change room as well. Grease was noted to be dripping from the ventilation canopy. Dust buildup noted inside the sea can. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was missing above the dishwashing area. Replace the missing ceiling tile.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a test strip. 100ppm solution was prepared during inspection and the staff advised to always use chlorine test strips at the facility to measure and verify chlorine sanitizer concentration.
    • 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 up to date. Last observed record was completed in June 2024.Ensure your pest control records are up to date. Monthly record is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was missing above the dishwashing area. Replace the missing ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. An ice scoop at the bar was stored in an unclean insert. The staff removed the ice scoop and insert for washing and sanitizing during inspection. Ensure all utensils are always maintained in a sanitary condition.2. Clean spoons were stored in a container facing up. Proper storage to prevent contamination during use was discussed.
  11. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
  12. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher could not be tested due to the flooding observed as soon as it was turned on.Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Facility was not busy as it just opened for the day.Ensure equipment is maintained in good repair.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records was observed.Ensure pest control records are maintained.
    • 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?
      • An expired permit was posted at the facility.Ensure a valid permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles and loose tiles were observed in the kitchen.Ensure missing tiles are replaced and all tiles are tiles are properly 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?
      • - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was flooded with gray water from the drain attached to the 2-compartment sink and the dishwasher. Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Ensure the flooding is stopped and equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
  13. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher could not be tested due to the flooding observed as soon as it was turned on.Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Facility was not busy as it just opened for the day.Ensure equipment is maintained in good repair.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records was observed.Ensure pest control records are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles and loose tiles were observed in the kitchen.Ensure missing tiles are replaced and all tiles are tiles are properly sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was flooded with gray water from the drain attached to the 2-compartment sink and the dishwasher. Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Ensure the flooding is stopped and equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
  14. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ensure the high temperature dishwasher maintains a temperature of at least 180F/82C.A re-inspection will be completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
  15. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand washing sink faucet was not in operational state. It was noted that a special knowledge is required to operate the faucet. Please train staff members properly and ensure it is maintained in an operational state at all times. 2. The paper towel dispenser was observed to be empty. The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that the hand washing sink is fully equipped with appropriate hand washing supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
  16. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.

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