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Route 99 Diner

8820 99 Street NW Edmonton AB T6E 3V2 · Food - General

Official record from Alberta →

Inspection summary

Route 99 Diner has been inspected 22 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on August 21, 2026, recorded 3 infractions.

1 of 22 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 64 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 19 times across 13 separate inspections, most recently on August 21, 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?

  • Food temperature controlHigher risk

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

    Recorded 10 times across 6 separate inspections, most recently on October 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

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

    Recorded 6 times across 5 separate inspections, most recently on October 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 51 times across 21 separate inspections, most recently on August 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 18 times across 12 separate inspections, most recently on August 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

22 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?
      • No (update) - pest control service treatment was conducted on Wed August 19 by a licensed pest control company. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.The operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator must ensure continued pest control company service treatment.There was previous evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, but significant repairs have been completed (and further repair work is necessary to ensure solid wall structure throughout food premises).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (outstanding) - some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving (renovation work in progress). The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (update) - additional cleaning has been completed (with more focus necessary in shelving areas at front open kitchen area). A written sanitation plan is to be available and posted for all staff.
  2. Demand 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?
      • No (outstanding) - pest control service treatment is scheduled for August 19th by a licensed pest control company. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.There was previous evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, but significant repairs have been completed (and further repair work is necessary to ensure solid wall structure throughout food premises).Also, the previously observed 40+ mouse droppings have been removed and floor areas washed and sanitized (i.e., in the two kitchen corners at the rear doorway leading into the side public corridor, under the central work counter, and on some shelving in front kitchen area). There has been no observation of any dead/live rodents in the past weeks since the routine inspection conducted on June 29th. Cleaning of shelving in front open kitchen required, as there were some old dried rodent (mouse) droppings remaining.The operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator must ensure licensed pest control company service treatment is conducted (as individual operator monitoring and control has not been sufficient).
    • 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 (outstanding) - repair work has been undertaken, with most of the wall damage repaired in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher, as well as under the hand-wash sink and corner section leading to the front open kitchen area (with some additional wall repair work to be conducted, to ensure ALL openings/holes are thoroughly sealed and repaired at wall structure sections in both kitchen areas) - to ensure ease of cleaning and prevention of 'rodent-entry' points into the food premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (outstanding) - some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving (renovation work in progress). The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (outstanding) - more thorough and regular cleaning of the main kitchen and front open kitchen area is required, including on shelving in the front area kitchen, as there was accumulation of dirt/dust, food spillage, and old rodent (mouse) droppings. 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.
  3. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No (outstanding) - note that food products were being stored directly on the floor. There were two bags (open-holed version) of potatoes stacked and stored directly on the floor in the common corridor area, in the corner adjacent to the rear exit doorway. Also, there were two bags (open-holed version) of whole onions stored directly on the floor in behind the rear entrance door to the main kitchen. All staff are to ensure food products are always stored at least six inches (15cm) off the floor at all times, and onto racks, shelves, and pallets. Note that this is a repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen hand-wash sink was obstructed and inaccessible. All hand-wash sinks are to be accessible and functional, with hot and cold running water under pressure, and with a supply of liquid soap and paper towels. Also, there was significant grey water leaking from the associated piping under the sink, when in use (with repairs necessary to stop pipe leaking).
    • 15. Is the facility free of a pest infestation?
      • No (outstanding) - the previously noted two (2) captured mice in rodent metal traps under the dishwasher have been removed. Also, however, there was still 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 continued monthly pest control service conducted by a licensed pest control company to mitigate the rodent activity in the food premises. The operator was reminded again to provide service reports and invoices from a licensed pest control company.Also, the operator is to ensure adequate repairs are conducted to seal the significantly damaged wall sections in behind the dishwashing pre-wash sink, commercial dishwasher, ice machine, and hand-wash sink, as there were openings into the walls and visible insulation material. The operator is to inspect the main kitchen and front open kitchen and seal any openings/holes in the floors and walls that may be 'rodent-entry' points into the food premises. Repair work must be of good quality.
    • 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 (outstanding) - there was evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, as there were previously observed two (2) 'fresh' mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, and which have been removed. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.However, there was still observation of 40+ mouse droppings in the two far kitchen corners at the rear doorway leading into the side public corridor, under the central located work counter, and on some shelving in front kitchen area. Also, the operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator was advised again to provide the pest control reports to the PHI forthwith. The operator must contact a licensed pest control company for regular service at this time, as individual operator monitoring and control has not been sufficient.The operator is to ensure all 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).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No (outstanding) - the grate covers of the compressor motor fans in the walk-in freezer have been removed once again and are to be positioned and secured in place, as before. Note that the grate covers have been re-positioned in place, but not all the bolts/screws have been re-installed, and must be completed for health and safety reasons.
    • 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 (outstanding) - 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 pipe leaking under the hand-wash sink in the rear main kitchen, with repairs required forthwith. Also, the operator is to ensure all piping at all sinks in the food premises are maintained, with regular monitoring to ensure there is no pipe leaking in the premises.
    • 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 (outstanding) - there was significant wall damage in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher, as well as under the hand-wash sink and corner section leading into the front open kitchen area, with some repair work completed but not of good quality for complete seal and repair of the wall structure sections in the front open kitchen and rear main kitchen areas. 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (outstanding) - some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving. The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.Note: the operator and staff were storing the ice cream scoop/dipper in a washable container (and no longer in stagnant water). Consistent food safety procedures are to be followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (outstanding) - more thorough and regular cleaning of the main kitchen and front open kitchen area is required, including on shelving in the front area kitchen, as there was accumulation of dirt/dust, food spillage, and old rodent (mouse) droppings. 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.
  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No (outstanding) - note that food products were being stored directly on the floor. There were two bags (open-holed version) of potatoes stacked and stored directly on the floor in the common corridor area, in the corner adjacent to the rear exit doorway. Also, there were two bags (open-holed version) of whole onions stored directly on the floor in behind the rear entrance door to the main kitchen. All staff are to ensure food products are always stored at least six inches (15cm) off the floor at all times, and onto racks, shelves, and pallets. Note that this is a repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the main kitchen hand-wash sink was obstructed and inaccessible. All hand-wash sinks are to be accessible and functional, with hot and cold running water under pressure, and with a supply of liquid soap and paper towels.
    • 15. Is the facility free of a pest infestation?
      • No (outstanding) - the previously noted two (2) captured mice in rodent metal traps under the dishwasher have been removed. Also, however, there was still 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 continued monthly pest control service conducted by a licensed pest control company to mitigate the rodent activity in the food premises. The operator was reminded again to provide service reports and invoices from a licensed pest control company.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. Repair work is ongoing and must be of good quality.
    • 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 (outstanding) - there was evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, as there were previously observed two (2) 'fresh' mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, and which have been removed. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.However, there was still observation of 40+ mouse droppings in the two far kitchen corners at the rear doorway leading into the side public corridor, under the central located work counter, and on some shelving in front kitchen area. Also, the operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator was advised again to provide the pest control reports to the PHI forthwith. The operator must contact a licensed pest control company for regular service at this time, as individual operator monitoring and control has not been sufficient.The operator is to ensure all 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).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - the grate covers of the compressor motor fans in the walk-in freezer have been removed once again and are to be positioned and secured in place, as before.
    • 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 (outstanding) - 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 (outstanding) - there was significant wall damage in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher, with some repair work completed but not of sufficient quality for complete seal and repair of the wall structure in behind the dishwashing area. 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (outstanding) - some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving. The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.Note: the operator and staff were storing the ice cream scoop/dipper in a washable container (and no longer in stagnant water). Consistent food safety procedures are to be followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (outstanding) - more thorough and regular cleaning of the main kitchen and front open kitchen area is required, including on shelving in the front area kitchen, as there was accumulation of dirt/dust, food spillage, and old rodent (mouse) droppings. 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.
  5. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that food products were being stored directly on the floor. There were two bags (open-holed version) of potatoes stacked and stored directly on the floor in the common corridor area, in the corner adjacent to the rear exit doorway. All staff are to ensure food products are always stored at least six inches (15cm) off the floor at all times, and onto racks, shelves, and pallets. Note that this is a repeat violation.
    • 15. Is the facility free of a pest infestation?
      • No (update) - the previously noted two (2) captured mice in rodent metal traps under the dishwasher have been removed. Also, however, there was still 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 continued monthly pest control service conducted by a licensed pest control company to mitigate the rodent activity in the food premises. The operator was reminded again to provide service reports and invoices from a licensed pest control company.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. Repair work is ongoing and must be of good quality.
    • 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 (outstanding) - there was evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, as there were previously observed two (2) 'fresh' mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, and which have been removed. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.However, there was still observation of 40+ mouse droppings in the two far kitchen corners at the rear doorway leading into the side public corridor, under the central located work counter, and on some shelving in front kitchen area. Also, the operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator was advised again to provide the pest control reports to the PHI forthwith. The operator must contact a licensed pest control company for regular service at this time, as individual operator monitoring and control has not been sufficient.The operator is to ensure all 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 (outstanding) - 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 (update) - there was significant wall damage in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher, with some repair work completed but not of sufficient quality for complete seal and repair of the wall structure in behind the dishwashing area. 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 has been increased lighting in the rear kitchen area with new LED lighting installed on the ceiling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (update) - at present, the operator was storing the ice cream scoop/dipper in a washable container (and no longer in stagnant water). Staff are to ensure consistent food safety procedures are followed.Also, some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving. The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (outstanding) - more thorough and regular cleaning of the main kitchen and front open kitchen area is required, including on shelving in the front area kitchen, as there was accumulation of dirt/dust, food spillage, and old rodent (mouse) droppings. 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.
  6. Risk Management Inspection

    7 infractions

    • 15. Is the facility free of a pest infestation?
      • No (update) - the previously noted two (2) captured mice in rodent metal traps under the dishwasher have been removed. Also, however, there was still 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 continued monthly pest control service conducted by a licensed pest control company to mitigate the rodent activity in the food premises. The operator was reminded again to provide service reports and invoices from a licensed pest control company.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. Repair work is ongoing and must be of good quality.
    • 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 (outstanding) - there was evidence of rodent (mouse) entry into the food premises with observed wall damage in main kitchen, as there were previously observed two (2) 'fresh' mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, and which have been removed. The rear exit door has been kept closed, with no evidence of potential pest entry at this area.However, there was still observation of 40+ mouse droppings in the two far kitchen corners at the rear doorway leading into the side public corridor, under the central located work counter, and on some shelving in front kitchen area. Also, the operator must keep copies of all pest control reports/invoices (minimum of monthly service) for a period of one year. The operator was advised again to provide the pest control reports to the PHI forthwith. The operator must contact a licensed pest control company for regular service at this time, as individual operator monitoring and control has not been sufficient.The operator is to ensure all 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).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No - the grate covers at the compressor fans in the walk-in freezer must be re-installed. The grate covers had been removed for maintenance reasons and must be re-installed as part of adequate occupational health and safety requirements.
    • 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 (outstanding) - 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 (update) - there was significant wall damage in the rear main kitchen area, especially in behind the dishwashing sinks and commercial dishwasher, with some repair work completed but not of sufficient quality for complete seal and repair of the wall structure in behind the dishwashing area. 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 has been increased lighting in the rear kitchen area with new LED lighting installed on the ceiling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No (outstanding) - the operator was storing the ice scoop/dipper in a washable container full of stagnant water and ice cream residue out at room temperature. Note that any ice cream scoop/dipper must be rinsed after each use and stored in an empty washable insert/container, or inside a washable insert/container full of ice water (as cold-holding) or with hot water over 60 degrees Celsius. This was corrected at time of inspection and all staff are to ensure this food safety practise is followed consistently.Also, some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving. The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No (outstanding) - more thorough and regular cleaning of the main kitchen and front open kitchen area is required, including on shelving in the front area kitchen, as there was accumulation of dirt/dust, food spillage, and old rodent (mouse) droppings. 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.
  7. Demand Inspection

    7 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 (update) - the previously noted two (2) captured mice in rodent metal traps under the dishwasher have been removed. Also, however, there was still 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 continued monthly pest control service conducted by a licensed pest control company to control and mitigate the rodent activity 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. Repair work is ongoing.
    • 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 (update) - 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 previously observed two (2) 'fresh' live mice captured in a rodent metal trap directly under the commercial dishwasher in the main kitchen, and which have been removed.However, there was 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 was advised to email the pest control reports to the PHI forthwith.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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - the operator was storing the ice scoop/dipper in a washable container full of stagnant water and ice cream residue out at room temperature. Note that any ice cream scoop/dipper must be rinsed after each use and stored in an empty washable insert/container, or inside a washable insert/container full of ice water (as cold-holding) or with hot water over 60 degrees Celsius. This was corrected at time of inspection and all staff are to ensure this food safety practise is followed consistently.Also, some of the wood and fibreboard shelving at the main kitchen food prep counter areas were in disrepair and requiring replacement or significant repair to ensure a smooth, washable, non-absorbent, and durable shelving. The operator is to wash the shelving throughout as well and ensure consistent cleaning is maintained.
    • 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.
  8. 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.
  9. Risk Management Inspection

    0 infractions

  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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.

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