Route 99 Diner
8820 99 Street NW Edmonton AB T6E 3V2 · Food - General
15 inspections
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No - there was observation of food products being stored directly on the floor, including bags of onions at the rear kitchen area. The operator was advised that all food products must be stored at least six inches (15cm) off the floor at all times, and onto racks, shelves, or pallets.
- 15. Is the facility free of a pest infestation?
- No - there was evidence and observation of an an active rodent (mouse) infestation, with two (2) live mice observed inside a rodent metal trap under the commercial dishwasher in the main kitchen. Also, there was observation of 40+ mouse droppings in the two adjacent corners of the main kitchen at the rear exit doorway leading into the side public corridor. The operator is to ensure there is monthly pest control service conducted by a licensed pest control company to control and mitigate the active rodent (mouse) infestation in the food premises. Also, the operator is to ensure adequate repairs are conducted to seal the significantly damaged wall sections in behind the dishwashing sinks and commercial dishwasher, as there were openings into the walls and visible insulation material. The operator is to inspect the main kitchen and seal any openings/holes in the floors and walls that may be 'rodent-entry' points into the food premises.
- 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 - there was evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen and possible lack of weather-stripping at the rear exit door, as there were two (2) 'fresh' live mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, with observation of 40+ mouse droppings in the two far kitchen corners at the rear doorway leading into the side public corridor.Also, the operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year.The operator is to ensure all floor and wall sections in the food premises (primarily main kitchen area) are kept in good repair, and adequately sealed to prevent any possible rodent-entry points into the food premises. All floor and wall sections in the main kitchen must be smooth, washable, durable, and in good repair, with repair work required at the wall section of the dishwashing area (as there was significant damage and open areas with insulation material visible).
- 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?
- No - the posted Food Handling Permit was of the expired version (dated September 30, 2025), and the current Food Handling Permit must be kept continually posted alongside the city business license at the front sales/service counter area, visible to the public 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?
- No - there was significant wall damage in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher. The operator is to ensure thorough repair work is conducted and completed forthwith, to ensure ease of cleaning and prevention of 'rodent-entry' points into the food premises. The operator is to inspect the kitchen areas thoroughly and make any other required wall repairs, as necessary. Also, there was a lack of adequate lighting in the rear area of the main kitchen, with two fixtures of fluorescent lighting not in use or damaged (at rear exit door of kitchen area). The operator was advised to ensure all the available lighting in the rear kitchen area is in use and functional, with fluorescent light tubes or LED lights installed.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - overall more thorough and regular cleaning of the main kitchen and front open kitchen area is required, as there was accumulation of dirt/dust and food spillage. A written sanitation plan is to be available and posted for all staff. Additional cleaning is required in behind and under shelving along baseboard sections in the kitchen areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Re-occurring violation. Repair the edges of the steam counter. The area has exposed wood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand 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?
- Re-occurring violation. Repair the edges of the steam counter. The area has exposed wood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use containers observed to be used for storing food. Carved out lid from a single use container noted. Please ensure food safe containers are used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall sanitation observed to be needing improvement. Ensure both common touch and hard to reach areas are cleaned and disinfected along with the areas discussed onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Re-occurring violation. Repair the edges of the steam counter. The area has exposed wood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available onsite. A fresh solution was made at the time of the visit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Re-occurring violation. Repair the edges of the steam counter. The area has exposed wood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Ensure adequate pest control monitoring is in place. Pest monitoring and requirements were discussed onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and 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?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available onsite. A fresh solution was made at the time of the visit.
- 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 droppings noted. Ensure specialist pest control is employed. Pest monitoring and requirements were discussed onsite.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate not observed for the person in care and control as per Section 31. Please ensure advanced food safety training is obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light in the walk-in cooler burnt out. Please repair/fix to ensure adequate lighting is available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use containers observed to be used for storing food. Carved out lid from a single use container noted. Please ensure food safe containers are used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available onsite. A fresh solution was made at the time of the visit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not available. Ensure a probe thermometer is available for checking internal food temperature. Please ensure food temperature records are maintained.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate not observed for the person in care and control as per Section 31. Please ensure advanced food safety training is obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light in the walk-in cooler burnt out. Please repair/fix to ensure adequate lighting is available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use containers observed to be used for storing food. One contained noted to be in disrepair. Please ensure food safe containers are used. Lidls with electrical tape for handles were noted. Ensure all equipment is in good repair and easily cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not available. Ensure a probe thermometer is available for checking internal food temperature. Please ensure food temperature records are maintained.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate not observed for the person in care and control as per Section 31. Please ensure advanced food safety training is obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use containers observed to be used for storing food. One contained noted to be in disrepair. Please ensure food safe containers are used. Lidls with electrical tape for handles were noted. Ensure all equipment is in good repair and easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Re-occurring violation"- No written cleaning schedule/checklist was available. -Shelves of the walk-in cooler were dirty. Action required:Please have a cleaning checklist to help maintain sanitary operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution for food surfaces not available. This was corrected during the visit. Ensure test strips are available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used and stained cleaning clots noted. This was corrected during the visit. Ensure all cleaning clots are clean and in good condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing procedures noted to be needing improvement. Ensure thawing is done in a safe matter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not available. Ensure a probe thermometer is available for checking internal food temperature. Please ensure food temperature records are maintained.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate not observed for the person in care and control as per Section 31. Please ensure advanced food safety training is obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the kitchen noted to be not impervious to moisture. Exposed concrete noted. Please look into ensuring all areas are clean, impervious to moisture and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Strainer noted to be in disrepair. Loose metal pieces observed. This was corrected during the visit.Lidls with electrical tape for handles were noted. Ensure all equipment is in good repair and easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Re-occurring violation"- No written cleaning schedule/checklist was available. -Shelves of the walk-in cooler were dirty. Action required:Please have a cleaning checklist to help maintain sanitary operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall sanitation observed to be needing improvement. Ensure both common touch and hard to reach areas are cleaned and disinfected along with the areas discussed onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 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?
- Re-occurring violation"- Food permit was not displayed to the public. Action required:- Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 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 shelving of the walk-in cooler and the other shelves in the kitchen were observed to be lined with the cardboard.Action required:-Please remove the cardboard as those are not durable, easily cleanable material.
- 23. Is the facility maintained in a clean and sanitary condition?
- Re-occurring violation"- No written cleaning schedule/checklist was available. -Shelves of the walk-in cooler were dirty. Action required:Please have a cleaning checklist to help maintain sanitary operation.
- 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?
- Risk Management Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- "Re-occurring violation"Walk-in cooler is measuring at 10C. Internal temperature of foods was around 8C. Action required:-IMMEDIATE action is required. - Ensure the walk-in cooler is measuring at temperatures of 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Re-occurring violation"- Eggs are out at room temperature without any time labelling/control.Eggs must be stored under refrigeration, or can be stored at room temperature for 2h and discarded after 2h. If storing at room temperature for 2h, adequate records need to be maintained (such as setting a 2h timer, or labelling the carton with a sticker that indicates what time the eggs are to be discarded at if not used, i.e. after 2h).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Re-occurring violation"- Handwash station next to dishwasher has no cold water and the soap supply. Hot water is scalding hot making handwashing difficult.Action required:-Please get the plumbing fixation done, all the handwashing sinks must be accessible, stocked with hot/cold water supply, paper towels and soap solution.
- 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?
- -"Re-occurring violation"- Pest control records were not present. -Evidence of pest infestation observed, lots of mice droppings in the walk-in cooler shelves and below the dry storage area.-Lots of dead cockroaches observed near the dishwashing area, and front area below shelves.Action required:- Please maintain pest control records onsite for review.-Please hire a certified pest control professional and adopt integrated pest management to reduce, control, eliminate the pest population.
- 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?
- Re-occurring violation"- Food permit was not displayed to the public. Action required:- Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -The shelving of the walk-in cooler and the other shelves in the kitchen were observed to be lined with the cardboard.Action required:-Please remove the cardboard as those are not durable, easily cleanable material.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Re-occurring violation"- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Action required:- Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize. -Repair the indicated areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The meat slicer was not maintained in a sanitary condition, it had dried up meat pieces.Action required:-Please disassemble, scrub, rinse-clean-wash-sanitize the meat slicer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Re-occurring violation"-General cleaning and sanitation of the facility was not satisfactory.- No written cleaning schedule/checklist was available. -Organization is required in the main kitchen.-Shelves of the walk-in cooler were dirty. Action required:Please have a cleaning checklist to help maintain sanitary operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
9 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs are out at room temperature without any time labelling/control.Eggs must be stored under refrigeration, or can be stored at room temperature for 2h and discarded after 2h. If storing at room temperature for 2h, adequate records need to be maintained (such as setting a 2h timer, or labelling the carton with a sticker that indicates what time the eggs are to be discarded at if not used, i.e. after 2h).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler is measuring at 10C. Internal temperature of foods was around 6-8C. Ensure the walk-in cooler is measuring at temperatures of 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station next to dishwasher has no cold water. Hot water is scalding hot making handwashing difficult.
- 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. Weatherstripping of the back exit door was in disrepair. Please fix to prevent entry of pests (such as mice, insects). 2. Pest control records were not located onsite. Please maintain pest control records onsite for review.
- 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?
- Food permit is not posted. Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The edges of the steam counter and the ice cream freezer counter were worn out. The surfaces have duct tape on them. Remove duct tape and repair/replace work surfaces so that they are smooth, non-absorbent, and easy to clean and sanitize.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fume hood canopy is overdue for professional cleaning. Sticker indicates that cleaning was due in December 2024. Please schedule the cleaning and send an updated sticker/invoice to show that this has been completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dough maker and meat slicer is not maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- - No written cleaning schedule/checklist was available. Please have a cleaning checklist to help maintain sanitary operation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
18 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet/used cleaning cloths were stored on food contact surfaces. Used cleaning cloths must be stored in a sanitizer bucket when not in immediate use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed operator wash hands without soap.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bag of potatoes stored on floor near rear door. All food items must be stored off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were stacked directly on top of one another in the prep cooler without a lid/cover to protect from contamination. Food cannot be stacked on top of one another without a barrier in place, as well as can't be stacked on the top surface as the food does not get proper temperature control from the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler is measuring at 10C. Internal temperature of foods was around 6-8C. Ensure the walk-in cooler is measuring at temperatures of 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were stored out at room temperature and measured at 20C. Eggs must be stored under refrigeration, or can be stored at room temperature for 2h and discarded after 2h. If storing at room temperature for 2h, adequate records need to be maintained (such as setting a 2h timer, or labelling with a sticker what time the eggs are to be discarded at if not used).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station next to dishwasher has no cold water. Hot water is scalding hot making handwashing difficult.Handwash station next to coffee station has no hot water.Ensure all sinks have both hot and cold running water.
- 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 at handwash station by dishwasher - corrected onsite.No paper towel in a dispenser at handwash station near the front coffee area.Ensure handwashing sinks are stocked with liquid soap and single use paper towels in dispensing units.
- 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. Weatherstripping of the back exit door was in disrepair. Please fix to prevent entry of pests (such as mice, insects). 2. Pest control records were not located onsite. Please maintain pest control records onsite for review.
- 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?
- Food permit is not posted. Ensure the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fume hood canopy is overdue for professional cleaning. Sticker indicates that cleaning was due in December 2024. Please schedule the cleaning and send an updated sticker/invoice to show that this has been 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?
- Noted the walk-in cooler, and dry food storage shelving lined with cardboards. Please remove the cardboards. Shelving need to be smooth, non-absorbent, and easy to clean and sanitize.
- 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 edges of the steam counter and the ice cream freezer counter were worn out. Please ensure that all work surfaces are smooth, non-absorbent, and easy to clean and sanitize.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A small dirty container with build-up of debris was used to scoop sugar. The container was removed for washing. Only use scoops with handles and store them upright.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough maker was not maintained in a sanitary condition. Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The meat slicer was not maintained in a sanitary condition. Please ensure the meat slicer is cleaned and sanitized in between uses.
- 23. Is the facility maintained in a clean and sanitary condition?
- - No written cleaning schedule/checklist was available. Please have a cleaning checklist to help maintain sanitary operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen requires a deep clean including:-floors, walls, shelving throughout kitchen and walk-in cooler.Please have these areas/items cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?