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Ricky's All Day Grill

10004 21 Avenue NW Edmonton AB T6N 0A1 · Food - General

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited June 30 2026**- dirty high touch handles of the scoops were stored in direct contact with the food ingredients (flour, sugar - back dry storage areaCited June 26,2026Cited June 23,2026**Small single use condiments bowls were being used as scoops for cheese in the preparation cooler. Use scoops with handles and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 30 2026** - the fan unit in the walk in cooler is dirty with a build up of dust, debris, and what appears to be a mold like substance. Cleaning required** - buspans, lids (walk in cooler) and the container used for the ice scoop exhibits a build up of grime and grease. Thorough regular cleaning required.Cited June 26,2026Cited June 23,2026**Brown residue was observed on several soup scoops that had already been washed and hung to air dry. Ensure all equipment is inspected after dishwashing to verify effective dishwashing.**Several dry food bins and food containers in the walk-in cooler were observed to be in an unsanitary condition with buildup of grime on the high touch edges. Ensure regular cleaning and sanitizing of food containers** - walk in cooler fan unit was covered in dust and grime.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited June 26,2023Cited June 23,2026**Small single use condiments bowls were being used as scoops for cheese in the preparation cooler. Use scoops with handles and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 26,2023Cited June 23,2026**Build-up of food residue was observed on several areas of the meat slicer, including on the back of the slicer blade where the residue was easily scrapped off indicating inadequate cleaning. Ensure the meat slicer is thoroughly cleaned and sanitized, paying close attention to hard-to-reach areas where food can get stuck.**The ice machine was observed to have some residue on the interior sides. Ensure the ice machine and container used to store ice scoops are cleaned on a regular basis.**The interior surface of the pop gun in the bar service area had a build-up of residue. Discard the pop gun and replace it with a new one.****The cutting board next to the kitchen door is rutted, moldy and no longer easy to clean. Repair or replace the cutting board to prevent contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 26,2023Cited June 23,2026**Small single use condiments bowls were being used as scoops for cheese in the preparation cooler. Single use items must not be reused, discard the condiments bowls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 26,2023Cited June 23,2026**Brown residue was observed on several soup scoops that had already been washed and hung to air dry. Ensure all equipment is inspected after dishwashing to verify effective dishwashing.**A broken wire strainer with a frayed edge was observed hung to airdry. Inspect strainers for damage and discard when broken.**Several dry food bins and food containers in the walk-in cooler were observed to be in an unsanitary condition with buildup of grime on the high touch edges. Ensure regular cleaning and sanitizing of food containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited June 26,2023Cited June 23,2026**Multiple areas of the facility were observed, indicating inadequate cleaning practices including but not limited to: -Accumulation of grease and food debris under the cookline equipment.-Build up of grime on the kitchen backdoor.-Build up grime under the ice sink in the bar service area.-Build up water splashes and soap residue on the glass partition between the dish rack and handwashing sink in the kitchen.Ensure all surfaces, and hard-to-reach areas are cleaned and sanitized.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The cloth pail QUATS sanitizer was measured at 0ppm. Ensure the sanitizer solution in the cloth pail is monitored regularly, replace the solution frequently to maintain adequate sanitizer levels.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Small single use condiments bowls were being used as scoops for cheese in the preparation cooler. Use scoops with handles and ensure that the scoops are not stored with the dirty handle in contact with the food ingredient.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The chemical dishwasher is not dispensing sanitizer. Staff called technician who came in during the inspection to repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Small single use condiments bowls were being used as scoops for cheese in the preparation cooler. Single use items must not be reused, discard the condiments bowls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Brown residue was observed on several soup scoops that had already been washed and hung to air dry. Ensure all equipment is inspected after dishwashing to verify effective dishwashing.**A broken wire strainer with a frayed edge was observed hung to airdry. Inspect strainers for damage and discard when broken.**Several dry food bins and food containers in the walk-in cooler were observed to be in an unsanitary condition with buildup of grime on the high touch edges. Ensure regular cleaning and sanitizing of food containers**Several food container lids stored on a cart at the back of the kitchen were observed to be broken and no longer closing food containers tightly. Ensure all damaged lids and containers are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Build-up of food residue was observed on several areas of the meat slicer, including on the back of the slicer blade where the residue was easily scrapped off indicating inadequate cleaning. Ensure the meat slicer is thoroughly cleaned and sanitized, paying close attention to hard-to-reach areas where food can get stuck.**The ice machine was observed to have some residue on the interior sides. Ensure the ice machine and container used to store ice scoops are cleaned on a regular basis.**The interior surface of the pop gun in the bar service area had a build-up of residue. Discard the pop gun and replace it with a new one.****The cutting board next to the kitchen door is rutted, moldy and no longer easy to clean. Repair or replace the cutting board to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The staff washroom floor was dirty with a black film of grime, toilet paper bits were scattered on the floor, the door had a build up of grime. Ensure the washroom is thoroughly cleaned and sanitized, including floors, fixtures, and high-touch surfaces such as doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Multiple areas of the facility were observed, indicating inadequate cleaning practices including but not limited to: -Accumulation of grease and food debris under the cookline equipment.- Accumulation of grime on the fan cover in the walk-in cooler-Build up of grime on the kitchen backdoor.-Build up grime under the ice sink in the bar service area.-Dust accumulation on the fan cover in the walk-in cooler.-Build up water splashes and soap residue on the glass partition between the dish rack and handwashing sink in the kitchen.Ensure all surfaces, and hard-to-reach areas are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked rice was stored above the cooler fill line, stacked at room temperature on top of other inserts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no soap was available for use at the line hand sink (replenished upon request)
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * - unused lids stored under a food prep table were dirty and not thoroughly cleaned before storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper ice bath usage was observed: eggs and other high risk foods were stored on top of the ice bath and not properly set into the ice and water (concept of a bath). Please retrain staff. ** - cooler in the wait staff area containing milk and desserts was measured and verified as 10'C. PHI went back to cooler over the course of the inspection to determine if there was a temperature change (ie. defrost), temperature remained at 10'C, should be at a temperature of 4'C or less. Empty the cooler of high risk food contents -adjust/monitor/repair. Do not use for high risk foods until such time the cooler is able to maintain a temperature of 4'C or less.** - high risk foods such as cooked turkey, cooked sausage, etc. were stored above the fill line in the line cooler and also in containers above the lids far above the fill line on top of the cooler inserts. Please retrain staff to ensure that all high risk foods are stored below the fill line in counter coolers. The line is visible on many of the inserts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - hot water tap at the bar was observed to leak water. A faucet in the men's washroom is leaking water. Please repair.* - drain from the dishwasher to be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).
  8. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - sanitizer bucket in the back kitchen was empty and stored away. Dirty, used, and wet cleaning cloths were observed in back kitchen, cook line, and in the wait staff area mounded on countertops and not stored in sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff that entered the kitchen after going outside for garbage or a break were observed entering the kitchen and immediately conducting kitchen duties without handwashing. PHI had to request that the staff member wash their hands with soap before conducting any further kitchen duties.** - staff member wiped hands on dirty apron during food handling - PHI interrupted, requested handwashing before returning to food processing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - improper handling of foods on the cook line observed, lack of use for utensils provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat (burger, raw ?steak) was stored above AND beside uncooked bell pepper, cook line cooler.** - raw meat such as steak was stored above ready-to-eat roast beef in the walk in cooler. Do not store raw meat above or beside: vegetables, cooked foods, or ready-to-eat foods at any time to prevent potential contamination.** - food and/or food related items were stored on or near the handsink and was subject to potential contamination. Please keep area around handsinks free of food/food equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - a dirty/used knife was stored on the magnetic knife holder and not cleaned before stored* - unused lids stored under a food prep table were dirty and not thoroughly cleaned before storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles (not all, just a few) were missing labels to denote interior contents to prevent dangerous and/or accidental mixing of chemicals
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - package of high risk sausage was stored on a cart at room temperature, no method of temperature control observed. Temperature was 20'C on the surface, the internal temperature was measured and verified at 18'C. Discarded during inspection.** - a package of hashbrowns was observed on the countertop, stored at room temperature with no method of temperature control observed. The internal and external temperature was measured and verified at 20'C. Please retrain staff to ensure rehydration of hashbrowns occurs in the cooler if not used immediately to ensure bacteria growth is prevented. Discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper ice bath usage was observed: eggs and other high risk foods were stored on top of the ice bath and not properly set into the ice and water (concept of a bath). Please retrain staff. ** - cooler in the wait staff area containing milk and desserts was measured and verified as 10'C. PHI went back to cooler over the course of the inspection to determine if there was a temperature change (ie. defrost), temperature remained at 10'C, should be at a temperature of 4'C or less. Empty the cooler of high risk food contents -adjust/monitor/repair. Do not use for high risk foods until such time the cooler is able to maintain a temperature of 4'C or less.** - high risk foods such as cooked turkey, cooked sausage, etc. were stored above the fill line in the line cooler and also in containers above the lids far above the fill line on top of the cooler inserts. Please retrain staff to ensure that all high risk foods are stored below the fill line in counter coolers. The line is visible on many of the inserts.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher was not cleaning dishes properly. Cycle was run 2x the food that was not "stuck" to the dishware (easy to remove) remained on the dishes. PHI requested that the dishwasher is serviced to determine if the sewage backup was also affecting the dishwasher OR a separate issue with the dishwasher was occurring and the dirty water was not cycling out.
    • 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?
      • * - drain flies/sewer flies observed around the grease trap. Thoroughly clean floors under and around grease trap, the drain in the dishwashing station, and the grease trap to abate fly issue.* - ant population observed in the dishwashing station. Please contact a licensed pest control company to remove ant population. Please thoroughly clean the thick buildup of grease outside the back door to prevent attracting more pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - localized sewer back up was occurring during the course of inspection: sink was filled with fluid that was very slowly draining. The empty sink beside exhibited fluids coming up from the sink drain and starting to fill the second sink.* - hot water tap at the bar was observed to leak water. A faucet in the men's washroom is leaking water. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - underside of the shelf above the toaster was black with soot, smoke, grime etc. Please clean thoroughly and add to the cleaning schedule.* - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - broken lids and broken containers were observed stored under the food prep table - please remove/discard/replace* - cutting boards that were overworn, overused, pitted, and/or no longer cleanable were observed. Please remove/discard/resurface/replace
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - fuzz/dust/debris were noted on the canopy exteriors, the fire suppression nozzles, the ceiling diffusers and the ceiling. Please remove/clean* - the floors of the bar exhibited a buildup of dirt and grime, please thoroughly clean
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cotton cleaning cloth are used in quat sanitary solution. As cotton cloth may bind the active sanitizer (quat Binding) please use appropriate cloth.Cotton cloth may be used to sanitize after spraying quat solution using a spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad and server coolers are >4C (at 9C). Please ensure the coolers are at or below 4C. Food items moved to a working cooler during inspection.
  11. 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?
      • ** - There was a newly identified leak under the main hand sink on the front line in the kitchen. It appeared to leak when the water was in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- do not use paint to "clean" food equipment at any time. The paint may not be durable or food grade. When cleaning is required - please clean, do not paint. The dishwasher rack for glassware was painted and was off gassing chemical like odors during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-customer areas were not maintained in a sanitary condition: the doors into the facility, areas the staff lean on (half walls), etc.
  12. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-no ready-made sanitizer was available to clean surfaces in the kitchen – PHI had to request that sanitizer be made for the cook line**-wet, used, dirty cleaning cloths were stored mounded on countertops and not in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-containers in use were not clean and housed food within (especially within the walk in).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-take out single use disposable utensils, lids, etc. were stored under handsink plumbing (wait station) and on dirty surfaces such as dirty cardboard
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-what appeared to be 2 packages of cooked soup and a container of what may be a raw meat mixture were thawing at room temperature on the counter. DO NOT thaw at room temperature: Thaw only by 1. Microwave, 2. Under cold running water, 3. Ice bath, 4. In the cooler overnight. PHI pointed it out 3 times to staff then eventually had to pointedly ask them to put the thawing high risk foods in the cooler
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **- PHI could not locate test strips for sanitizer during course of inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- the handsink on the cook line was not accessible and was blocked. It lacked soap. One of the staff members installed more soap without prompting from PHI
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- handsink was blocked on the main cook line and was not easily accessible for frequent and proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-back kitchen handsink was leaking water from the faucet**-sink in a customer washroom had a full leak of water (not just dripping) from the faucet and the faucet could not be turned off effectively.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-other items of cleaning needed: rolling cart, ticket machine, all customer edge touch points, the bar is still filthy and strong odors emanate, Ice machine lid, and much of the other cleaning pointed out has yet to occur
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- bar cooler temperature was warm ~ 9’C. Ensure no high risk foods are stored within. The motor was choked with dust and debris.**- Do not use plastic wrap as a “tie” on the handles of pans to indicate pans for special use – the plastic was melted and filthy. **- containers, coffee carafes, cooler inserts, spatulas, fryer baskets are in very poor repair/condition: pieces of plastic, rubber, and even metal missing – all food equipment in use must be in good repair and condition that will not contaminate the food with foreign objects. Even the insulated containers for eggs were in poor broken condition.**-The meat patty presses/weights had missing handles which were replaced with homemade handles that are not only difficult to clean, but a worker safety issue.**-more than one cutting board was overworn, pitted, and not maintained in a sanitary condition. Repair/replace. **-do not use duct tape on food equipment at any time. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent, and durable.**-fryer baskets in use were not cleaned from previous use (build up) and pieces of metal were missing from the basket
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-ice scoop was dirty and had a build up of grime on the exterior of the scoop, the scoop was then stored on the dirty surface of unfinished wood shelving. **- bar glassware observed onsite not properly cleaned: clear lip prints were observed on a rim of wine glass that was stored with clean glasses.**-many examples small equipment observed was used and stored dirty without cleaning the item first
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-food equipment was put away in an unclean condition such as pots, pans, burger weight presses, the containers to hold ketchup cups in the wait staff area, the utensil holders, the coffee carafes were filthy, the dipper well, etc. **-stove top, over front, the lid and body of the egg poacher, the waffle maker, and various pots and pans were not cleaned regularly, the grease and soot building up in a thick mass.**-bar sanitation was poor: spilled liquids on the floor, in the bar bottle storage, on surfaces, cupboard doors, and counters. A strong rotting odor was observed by PHI when in the bar area**-shelving throughout the kitchen in the front kitchen, back kitchen, and in the walk in coolers need cleaning**-fans in the walk in cooler were full of fuzz, grime, and a mold like substance**-the lids to the steam table in wait station were very dirty and were not cleaned – build up observed**-water basins for steam tables in general were very dirty**-used knives/dirty were stored back on magnetic block**-Glassware for the customers were stored in dishwasher trays that were filthy and built up with grease and food debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-customer areas were not maintained in a sanitary condition: child high chairs, the doors into the facility, areas the staff lean on (half walls), etc.**-Customer washroom floors, counters, doors, and diaper change tables were not maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-written cleaning schedules are either missing, inadequate for proper use, or staff are not trained in the use of a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • REPEATED VIOLATION1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.
  13. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-no ready-made sanitizer was available to clean surfaces in the kitchen – PHI had to request that sanitizer be made for the cook line**-wet, used, dirty cleaning cloths were stored mounded on countertops and not in sanitizer when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-the burger press/weights were filthy with a thick buildup of grease and grime of the surfaces. This press is used for meat that may not be fully cooked. There may be potential for raw meat/blood to come in contact with the press and then other burgers, the lack of sanitation in general may cause cross-contamination of meats cooked on the grill. **-containers in use were not clean and housed food within (especially within the walk in).**-Do not store food on the floor at any time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-customer plastic single-use utensils were stored improperly in wait staff station - please ensure utensils are stored with the handles "up". Do not store utensils in a manner in which a staff member grabs the eating end of the utensil to deploy to customers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-remove all children’s toys from the food preparation areas and do not allow those types of items in food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-egg slurry was stored at room temperature without the use of an ice bath (x2). Temperatures of the two container egg slurry components were 19 and 20’C on the surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **- PHI could not locate test strips for sanitizer during course of inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **- handsink was blocked on the main cook line and was not easily accessible for frequent and proper handwashing.**-cook line handsink paper towel was not accessible (dispenser was not functioning)**-back kitchen handsink paper towel dispenser was either empty or not functioning
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-back kitchen handsink was leaking water from the faucet**-sink in a customer washroom had a full leak of water (not just dripping) from the faucet and the faucet could not be turned off effectively.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-do not use unfinished or raw wood in a kitchen. The unfinished wood shelving placed on an ice machine was filthy with a thick build up of grime and grease. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- bar cooler temperature was warm ~ 9’C. Ensure no high risk foods are stored within. The motor was choked with dust and debris.**- Do not use plastic wrap as a “tie” on the handles of pans to indicate pans for special use – the plastic was melted and filthy. **- containers, coffee carafes, cooler inserts, spatulas, fryer baskets are in very poor repair/condition: pieces of plastic, rubber, and even metal missing – all food equipment in use must be in good repair and condition that will not contaminate the food with foreign objects. Even the insulated containers for eggs were in poor broken condition.**-The meat patty presses/weights had missing handles which were replaced with homemade handles that are not only difficult to clean, but a worker safety issue.**-more than one cutting board was overworn, pitted, and not maintained in a sanitary condition. Repair/replace. **-do not use duct tape on food equipment at any time. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-ice scoop was dirty and had a build up of grime on the exterior of the scoop, the scoop was then stored on the dirty surface of unfinished wood shelving. **- bar glassware observed onsite not properly cleaned: clear lip prints were observed on a rim of wine glass that was stored with clean glasses.**-many examples small equipment observed was used and stored dirty without cleaning the item first
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-food equipment was put away in an unclean condition such as pots, pans, burger weight presses, the containers to hold ketchup cups in the wait staff area, the utensil holders, the coffee carafes were filthy, the dipper well, etc. **-stove top, over front, the lid and body of the egg poacher, the waffle maker, and various pots and pans were not cleaned regularly, the grease and soot building up in a thick mass.**-bar sanitation was poor: spilled liquids on the floor, in the bar bottle storage, on surfaces, cupboard doors, and counters. A strong rotting odor was observed by PHI when in the bar area**-shelving throughout the kitchen in the front kitchen, back kitchen, and in the walk in coolers need cleaning**-fans in the walk in cooler were full of fuzz, grime, and a mold like substance
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-customer areas were not maintained in a sanitary condition: child high chairs, the doors into the facility, areas the staff lean on (half walls), etc.**-Customer washroom floors, counters, doors, and diaper change tables were not maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-written cleaning schedules are either missing, inadequate for proper use, or staff are not trained in the use of a cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • REPEATED VIOLATION1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.
  14. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • REPEATED VIOLATION1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.
  15. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Although scoops are being stored out of the bulk bins, the bins appear dirty with food debris and the scoops need to be stored in a sanitary manner. Clean and sanitize the tops of the bins and store the scoops in a separate container to protect from contamination. 2) The rear screen door appeared dirty. Clean and sanitize the screen door.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.
  16. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) A black mould was found on dishwasher racks and in the dishwasher. Ensure that dishwasher racks and the area in the dishwasher including along the door rails are cleaned and sanitized regularly to prevent mould formation that may be injurious to health.
    • 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) An area under the dishpit area was found with damaged tiles and drywall that were saturated with water. Ensure that areas in the dishpit are constructed in a manner to be impervious to moisture, smooth and easy to clean. Repair the area under the dishpit.July 19,2023 The area under the dishpit had new tiles but had several gaps that could allow water to infiltrate the drywall. Ensure that the wall surface is smooth, impervious to moisture, and easy to clean. Seal the gaps along the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATED VIOLATION**-buspans of food in the walk in cooler were very dirty and some of the lids were broken. Replace broken lids and buspans to prevent food contamination. Clean and sanitize buspans that appear dirty and have black markings or replace them so that the buspans are easy to clean.