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Royal Curry Ltd.

9927 97 Avenue Grande Prairie AB T8V 0N2 · Food - General

Official record from Alberta →

Inspection summary

Royal Curry Ltd. has been inspected 20 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 29, 2026, recorded 6 infractions.

1 of 20 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 61 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Cleaning and sanitizingHigher risk

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

    Recorded 8 times across 5 separate inspections, most recently on September 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 17, 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 once on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 26, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 31 times across 14 separate inspections, most recently on September 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

20 inspections

  1. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • REPEAT VIOLATION:1. There are no sanitizer concentration logs for the dishwasher or sanitizer buckets- Ensure sanitizer concentrations are measured throughout the day for both the dishwasher and sani buckets2. Prepared foods are not being labeled with prepared-on dates- Ensure all prepared foods are date labelled before being stored in the cooler
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION:Food in containers stored directly on the floor ** Food must be stored off the ground at all times
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff observed conducting dishwashing while fish was thawing in the third compartment sink. 2-compartments of the 3-compartment sink were full of dirty dishes. Thawing food and dishwashing cannot occur at the same time. Improper dishwashing procedure is being conducted if staff are trying to dishwash without a sink for sanitizing.Staff were asked to stop dishwashing until fish are no longer thawing as both activities cannot occur at the time same in the same 3-compartment sinks
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were trying to dishwash without access to a sanitizing basin.Dishwashing in a 3-compartment sink must occur in the following order:1. Clean dishes with detergent in 1st basin2. Rinse detergent off in 2nd basin3. Completely immerse dishes in sanitizer in the 3rd basin 4. Airdry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING:Cleaning is required of the following areas:- Ceiling vents and tiles above the cook line- Storage bins on the cook-line- Shelving (top and bottom of shelves)- The seal and walls behind the 3-compartment sink9.16Facility is still being maintained in an insanitary condition Ensure routine cleaning of the facility9.29Facility still requires overall cleaning. The seal behind the 3-compartment sink was redone
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is debris around dumpster and oil bin. The oil bin grate has a lot of food debris build-up. Dumpster and oil bin are shared with adjacent restaurant.- Ensure the dumpster lid is closed when not in use- Clean oil bin and inside grate- Ensure debris is cleaned from around dumpster as well as spills from the oil bin9.16Dumpster lid was closed and a pad lock installed so that only the restaurants using the bin have access to. Oil bin still requires maintenance as the grates are in an insanitary condition and spills noted from the oil bin9.29Oil bin violation has not been addressed. Address this immediately
  2. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are on food contact surfaces. A sanitizer was not prepared as there was no bleach on site Staff obtained bleach during the inspection and a sanitizer was prepared. Cloths were placed inside the sanitizing solution ** Ensure a sanitizing solution is prepared and available at all times. ** Ensure fresh sanitizing solution is regularly prepared throughout the day and that the concentration is confirmed using test strips
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. There are no sanitizer concentration logs for the dishwasher or sanitizer buckets- Ensure sanitizer concentrations are measured throughout the day for both the dishwasher and sani buckets2. Prepared foods are not being labeled with prepared-on dates- Ensure all prepared foods are date labelled before being stored in the cooler
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • OUTSTANDING:Multiple foods stored in coolers on the cook line do not have covers such as lids to protect from contamination- Ensure all foods and containers of food are covered while in storage
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following was observed during the inspection:- Food stored in cookware was placed directly on the floor - Receipt spike in contact with food - Multiple food containers, including spice containers, were in an insanitary condition. Containers appeared to be routinely topped up as contents became low rather than being emptied, cleaned, and sanitized prior to refilling. A build-up of old food debris was observed on and around the containers.- Spice containers were not equipped with lids, and different spices were observed mixed together within the same containers, creating a potential allergen risk Staff were instructed to immediately remove all food from the floor. New spice containers were to be prepared using clean, sanitized containers. Food must be covered when not in use during slow hours. Staff were also instructed to discontinue the practice of topping up existing containers and instead using new clean containers when refilling food for the prep line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of rice was out at room temperature and measured at 16CRice was discarded during the inspection** Ensure high risk foods remain refrigerated at 4C or below or in a hot holding unit at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were observed using improper manual dishwashing procedure - no sanitizer step Staff were educated on the proper 3-compartment sink method and instructed to sanitize the dishes that were put away before sanitizing** When conducting manual dishwashing, ensure to wash dishes with detergent in the first basin, rinse dishes off in the second basin and to fill the third basin with an approved sanitizer (100ppm chlorine) and leave dishes fully immersed to soak for at least 2 minutes before allowing to air dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing from both hand sink in the kitchen Soap is missing from the hand sink in the cooking areaPaper towel and soap were stocked during the inspection ** Ensure hand sinks are supplies with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up fridge at the end of the prep line was measured at 8.5CHigh risk contents of the fridge that were temperature abused were discarded. discarded items include: - raw fish pieces 11C- raw chicken pieces in marinade 8-13CAnything that was salvageable (produce and bread) was transferred to another cooler** Ensure fridge is serviced and can maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING:Cleaning is required of the following areas:- Ceiling vents and tiles above the cook line- Storage bins on the cook-line- Shelving (top and bottom of shelves)- The seal and walls behind the 3-compartment sink9.16Facility is still being maintained in an insanitary condition Ensure routine cleaning of the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom is unorganized and in an insanitary condition. No paper towel in the staff washroom2. The soap dispenser in the men's customer washroom is not operational 1. Ensure staff washroom is cleaned, organized, and paper towel is stocked. 2. Ensure men's customer washroom is supplied with hand soapWashroom cleaning schedule template sent to operator.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is debris around dumpster and oil bin. The oil bin grate has a lot of food debris build-up. Dumpster and oil bin are shared with adjacent restaurant.- Ensure the dumpster lid is closed when not in use- Clean oil bin and inside grate- Ensure debris is cleaned from around dumpster as well as spills from the oil bin9.16Dumpster lid was closed and a pad lock installed so that only the restaurants using the bin have access to. Oil bin still requires maintenance as the grates are in an insanitary condition and spills noted from the oil bin
  3. Risk Management Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. There are no sanitizer concentration logs for the dishwasher or sanitizer buckets- Ensure sanitizer concentrations are measured throughout the day for both the dishwasher and sani buckets2. Prepared foods are not being labeled with prepared-on dates- Ensure all prepared foods are date labelled before being stored in the cooler
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was thawing in sick basin directly adjacent to 2 sink basins piled full with dirty dishes. Staff member started spraying food off dirty dishes while food was thawing in sink basin.- The 3-compartment sink cannot be used for food prep or thawing purposes at the same time as dishwashing. Dirty dishes must be sprayed at sink located beside dishwasher. - Cleaned dishes must be moved away before spraying at sink near dishwasher (3+ trays of clean dishes left in and around dishwasher- The clean dish storage racks should not be used to cool food
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Multiple foods stored in coolers on the cook line do not have covers such as lids to protect from contamination- Ensure all foods and containers of food are covered while in storage2. A box of onions was left on the floor in the dish area- Box moved off the floor- Ensure foods are not being stored on the floor especially with permeable packaging such as cardboard boxes and mesh onion bags.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall being covered with red tape on the cook-line. There is food debris splattered on the wall and tape.- Remove tape and repair hole to be smooth, moisture impervious and easily cleanable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cambro container had red tape lining a crack on the inside and the outside of the container. The cambro was recently used and in dirty dish pile- Cambro discarded with PHI direction- Tape must not be used on food contact surfaces as it is not easily cleanable and will stick food, dirt and bacteria as it cannot be properly cleaned
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONThe dishwasher is leaking significant amounts of water during each cycle.- (2026-04-17) Owner states it is because the grease trap is a tall height and the piping moves in an upward direction and that the water can no longer move up causing backflow into the filter and spills out.- Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas:- Ceiling vents and tiles above the cook line- Storage bins on the cook-line- Shelving (top and bottom of shelves)- The seal and walls behind the 3-compartment sink
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is debris around dumpster and oil bin. The oil bin grate has a lot of food debris build-up. Dumpster and oil bin are shared with adjacent restaurant.- Ensure the dumpster lid is closed when not in use- Clean oil bin and inside grate- Ensure debris is cleaned from around dumpster as well as spills from the oil bin
  4. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. There are no sanitizer concentration logs for the dishwasher or sanitizer buckets- Ensure sanitizer concentrations are measured throughout the day for both the dishwasher and sani buckets2. Temperature logs do not indicate which cold holding unit they correspond to. - Ensure temperature logs identify which cold holding unit are being monitored3. Hot holding and reheating temperature logs are not being completed on a regular basis- Ensure temperature logs are being used to document the reheating and hot holding temperatures of potentially hazardous foods
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Multiple foods stored in coolers on the cook line do not have covers such as lids to protect from contamination- Ensure all foods and containers of food are covered while in storage2. Foods are being stored in non-food safe containers and packaging such as garbage bags and commercial buckets- Ensure foods are stored only in containers and packaging designed for food storage
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer concentration measured at 0 ppm chlorine- Troubleshooting determined the sanitizer and dish soap lines were in the incorrect chemical buckets. Lines moved to correct buckets and primed. Sanitizer concentration measured satisfactory at 100 ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONThe dishwasher is leaking significant amounts of water during each cycle.- (2026-04-17) Owner states it is because the grease trap is a tall height and the piping moves in an upward direction and that the water can no longer move up causing backflow into the filter and spills out.- Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required of the following areas:- The exhaust hood and baffles- The cooking equipment- Under and around the line-cooking equipment- Storage bins on the cook-line- Shelving (top and bottom of shelves)- The stand mixer and the floors/wall around mixer- The seal and walls behind the 3-compartment sink
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The dumpster lid is being left open and there is debris around dumpster and oil bin. The oil bin grate has a lot of food debris build-up. Dumpster and oil bin are shared with adjacent restaurant.- Ensure the dumpster lid is closed when not in use- Clean oil bin and inside grate- Ensure debris is cleaned from around dumpster as well as spills from the oil bin
  5. Risk Management Inspection

    2 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?
      • The exit door has a noticeable gap due to deteriorated weather stripping. Ensure that the weather stripping is repaired or replaced to prevent pests from entering the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
  6. 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?
      • The exit door has a noticeable gap due to deteriorated weather stripping. Ensure that the weather stripping is repaired or replaced to prevent pests from entering the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.Update: As of 6th January 2026, owner has ordered replacement parts.Update: As of 2nd February 2026, the lid is still broken but tapes removed.
  7. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exit door has a noticeable gap due to deteriorated weather stripping. Ensure that the weather stripping is repaired or replaced to prevent pests from entering the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.Update: As of 6th January 2026, owner has ordered replacement parts.Update: As of 2nd February 2026, the lid is still broken but tapes removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was observed to be in an insanitary state.ENSURE ALL AREAS IN THE KITCHEN, FLOORS AND WALLS ARE CLEAN IMMEDIATELY.Update: As of 3rd of February 2026 the cleaning was observed to have been carried out. However, the following areas still require cleaning:- The wall by the dough mixer- The Refrigerating units
  8. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of cooked rice were observed to be cooling on the kitchen floor.Public Health Inspector instructed staff to elevate the trays immediately, and transfer to cooler shortly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager and staffs need to undergo food safety training to have better knowledge on proper food handling. Ensure the training is completed within the indicated timeframe.Update: As of 6th January 2026, training is not yet completed.Update: As of 2nd February 2026, training is not yet completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Facility equipment was observed to be in an insanitary state.ENSURE ALL THE EQUIPMENTS ARE CLEANED AND SANITIZED IMMEDIATELY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.Update: As of 2nd February 2026, the dishwasher is still leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.Update: As of 6th January 2026, owner has ordered replacement parts.Update: As of 2nd February 2026, the lid is still broken but tapes removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was observed to be in an insanitary state.ENSURE ALL AREAS IN THE KITCHEN, FLOORS AND WALLS ARE CLEAN IMMEDIATELY.
  9. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager and staffs need to undergo food safety training to have better knowledge on proper food handling. Ensure the training is completed within the indicated timeframe.Update: As of 6th January 2026, training is not yet completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.Update: As of 6th January 2026, the dishwasher is still leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.Update: As of 6th January 2026, owner has ordered replacement parts.
  10. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager and staffs need to undergo food safety training to have better knowledge on proper food handling. Ensure the training is completed within the indicated timeframe.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.
  11. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products were observed to be stored directly on the floor. Ensure all food items are properly stored at least 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was missing in a dispenser in the kitchen area.Staff replaced paper towel during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was observed to have leaking pipes, with certain areas covered in tape. Ensure the leak is properly repaired, as handwashing sinks must remain in proper working order at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is noted to be leaking.Ensure to fix the leak, as all equipment's are to be in a good repair condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine is noted to have a broken lid, with tapes on the lid.Ensure that the ice machine is fixed or replaced and in a good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:- The cutting boards are heavily stained- All the equipment in the cook line require cleaning.1. Ensure that the plastic cutting boards are cleaned to remove stains, this can be done be immersing cutting boards in bleach and water solution or spraying the bleach and water solution on the cutting boards.Then a washing, rinsing and sanitizing cycle should be followed afterwards.2. Ensure that the cookline equipment are maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floors. (by dry storage, near dough machine).Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Floor in kitchen - The floor in the walk-in cooler- All standing refrigeration units- The storage containers- The shelves- The trolleys- The paper towel dispensers Ensure that the following areas are cleaned thoroughly and managed in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning checklists are not adequately filled and available for review.Ensure the cleaning checklist is thoroughly completed, consistently followed, and readily available for review.PHI will send daily and weekly cleaning checklist.
  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floors. (by dry storage, near dough machine).Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition.
  13. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the standup cooler is in disrepair. Ensure all seals on the fridges and coolers are in good repair.Part is on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floors. (by dry storage, near dough machine).-Inside and outside prep coolers, fridges and freezers. (improved, the edge of the freezer door remains). Unable to view edge of freezer door as a shipment arrived and the freezer was inaccessible.-Buckets. (improved, a few more require cleaning). (To be thrown out and replaced)-Garbage Cans. (Garbage by dishwashing area still needs cleaning.)Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition.
  14. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty lids and pots are stored on the floor, posing a potential contamination and tripping hazard.Store dirty dishes off the ground on a designated cart, or in the dishwashing area. Alternatively, have staff start dishwashing earlier to prevent the accumulation of dishes on the ground.Ensure dirty dishes are stored:-in a manner that prevent potential contamination or tripping hazards.-a minimum of 6 inches off the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the front service area, the handle on the cupboard is in disrepair. Ensure all cupboards are maintained 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?
      • A light switch cover is missing near the dishwashing area.Install the light switch cover and ensure all light switches are maintained as per Albert Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the standup cooler is in disrepair. Ensure all seals on the fridges and coolers are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Shelves (improved, more work required). Black and white signage on tiered metal shelf - remove it).-Walls (Adjacent to handwashing sink)-Floors. (by dry storage, near dough machine).-Inside and outside prep coolers, fridges and freezers. (improved, the edge of the freezer door remains).-Spice containers. -Storage bins. (Improved, more cleaning required)-Buckets. (improved, a few more require cleaning).-Carts.-Garbage Cans. (Garbage by dishwashing area still needs cleaning.)-High-touch areas.Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition.
  15. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cooked rice is stored on the floor, in multiple containers. 1. Ensure all food products are stored off the ground in a designated area to prevent potential contamination.2. Staff are preparing large quantities of raw chicken, beside raw vegetables and cooked foods. 2. Ensure raw vegetables, cooked foods and ready-to-eat food are stored in a separate and prepared separately from raw meat. Do the following:- Use counter space for raw meat preparation only. Clean and sanitized the surfaces between preparation of meat and vegetables. -Cool foods on the cooling rack away from raw meat preparation. -Ensure cooked foods are stored in a designated area away from raw meat. Staff cleaned the food contact surface and removed the chicken during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Dirty dishes are stored on the floor, posing a potential contamination and tripping hazard.1. Ensure dirty dishes are stored a minimum of 6 inches off the ground, and in a manner that prevents potential contamination.Public Health Inspector removed the dishes from the floor at the time of the inspection. 2. Unsanitary bins are holding clean utensils. 2. Clean the utensils and bins and ensure all bins are clean and sanitary before storing clean utensils in them.The Public Health Inspector removed the unsanitary bin and associated utensils at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the front service area, the handle on the cupboard is in disrepair. Ensure all cupboards are maintained 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?
      • A light switch cover is missing near the dishwashing area.Install the light switch cover and ensure all light switches are maintained as per Albert Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the standup cooler is in disrepair. Ensure all seals on the fridges and coolers are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -Shelves (improved, more work is required).-Walls.-Floors.-Inside and outside prep coolers, fridges and freezers.-Spice containers. -Gas stoves.-Microwave.-Cutting boards. -Storage bins.-Buckets.-Carts.-Garbage Cans. (Garbage by dishwashing area still needs cleaning.)-High-touch areas.-Cutting boards.Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition. If the cutting boards cannot be cleaned, try the following:-Soak the cutting boards in bleach. -Use a cutting board cleaner.-Plane the cutting board.-Replace the cutting board.
  16. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No food safe sanitizer is noted in the dishwashing sink or at the prep stations.1. Ensure food safe sanitizer is available at each station at the beginning of the shift, for the proper cleaning and sanitizing of food contact surfaces. The supervisor filled buckets with food safe sanitizer at the time of the inspection.2.Used cleaning cloths are noted on the counters. 2. Ensure used cleaning cloths are stored in a food safe sanitizer and replace the food safe sanitizer every 4 hours or more frequently as required. During the inspection the supervisor removed the cleaning cloths and food safe sanitizer buckets were placed at each station. 3. Used sponges, scrub pads, and steel wool are noted in the dishwashing area. Ensure sponges, scrub pads, and steel wool are discarded after use as these products are porous and uncleanable. The sponges, steel wool and scrub pad were discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Dirty dishes are stored on the floor, posing a potential contamination and tripping hazard.1. Ensure dirty dishes are stored a minimum of 6 inches off the ground, and in a manner that prevents potential contamination.2. Flour is leaking from a hole in the flour bag. 2. Repackage the flour in a food safe container, that is smooth, durable, easily cleanable and free from leaks. Ensure all food products are stored in a manner which prevents potential contamination.3. Clean dishes are stored on unsanitary shelves, posing a potential contamination hazard. 3. Clean the dishes and shelves and ensure all shelves and dishes are clean prior to placing clean dishes on them.4. Unsanitary bins are holding clean utensils. 4. Clean the utensils and bins and ensure all bins are clean and sanitary before storing clean utensils in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple unsanitary lids are noted in the clean dishes area. Ensure all dishes, utensils, and equipment are kept in a clean and sanitary prior to being placed in clean storage.The supervisor removed the lids from clean storage at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher bleach sanitizer is noted at 0 ppm. The sanitizer bucket is empty. Ensure the bleach sanitizer is at a minimum of 100 ppm and verify the sanitizer daily at the beginning of the shift, and document the results. The Sanitizer bucket was replaced, and the dishwasher is noted at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the front service area, the handle on the cupboard is in disrepair. Ensure all cupboards are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the standup cooler is in disrepair. Ensure all seals on the fridges and coolers are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -Shelves.-Walls.-Floors.-Inside and outside prep coolers, fridges and freezers. -Spice containers. -Gas stoves.-Microwave.-Cutting boards. -Storage bins.-Buckets.-Carts.-Garbage Cans. -High-touch areas.-Cutting boards.Deep clean the kitchen and ensure all areas of the facility are maintained in a clean and sanitary condition. If the cutting boards cannot be cleaned, try the following:-Soak the cutting boards in bleach. -Use a cutting board cleaner.-Plane the cutting board.-Replace the cutting board.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are bowls of rice cooling adjacent to sinks (dish and prep) and are at risk of splashes from contaminated waterENSURE FOODS ARE STORED AWAY FROM THE DISH AREA AND PROTECTED FROM CONTAMINATION OTHER CONTAMINATION SOURCES
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are plastic crates with potatoes being stored on the ground in the dish and food prep areaENSURE FOODS ARE STORED 6 INCHES OFF THE FLOOR AND AWAY FROM SPLASHES
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are foods stored in the line coolers and walk-in cooler which are not being properly coveredENSURE ALL FOODS ARE BEING COVERED WHILE BEING STORED TO PREVENT CROSS CONTAMINATION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris present on the following areas:- the fryer compartments- The hood vent- Ceiling tiles and ceiling ventsCLEAN AND SANITIZE AREAS AS REQUIRED
  19. Risk Management Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certifications were not available fore review at the time of inspectionENSURE A VALID FOOD SAFETY CERTIFICATE IS AVAILABLE FOR REVIEW- THERE MUST BE A CERTIFIED FOOD HANDLER ONSITE 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?
      • The faucet at the kitchen hand sink are dripping when the hot water is supplied. REPAIR/REPLACE FAUCET TO STOP THE DRIP/LEAK- IT IS NOT A LONG TERM OPTION TO TURN OFF THE HOT WATER SUPPLY
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris present on the following areas:- the fryer compartments- The hood vent- Ceiling tiles and ceiling ventsCLEAN AND SANITIZE AREAS AS REQUIRED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning logs as part of the required sanitation program are not availableENSURE CLEANING LOGS ARE PREPARED AND ARE COMPLETED- CLEANING TASKS SHOULD BE VERIFIED BY MANAGEMENT TO ENSURE WORK IS BEING DONE
  20. Monitoring Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Onsite prepared foods are not being labelled and datedENSURE ALL PREPPED FOODS ARE LABELED WITH ITS CONTENTS AND DATE PREPARED
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets are not setup during food handling activities- sanitizer buckets setup after PHI promptENSURE SANITIZER BUCKETS ARE SETUP DURING ALL FOOD HANDLING ACTIVITIES FOR WIPING CLOTH STORAGE BETWEEN USES
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked potatoes are being cooled in milk crates with large holes sitting on the ground in a high traffic areaENSURE FOODS ARE NOT BEING STORED ON THE GROUND AND ARE STORED IN A MANNER WHERE THEY ARE PROTECTED FROMT CONTAMINATION
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A set of bagged vehicle tires are being stored inside the kitchen areaREMOVE TIRES FROM FOOD HANDLING AND STORAGE AREA
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked rice is being cooled on a cart in the dish area alongside multiple clean dishes ENSURE RICE IS COOLED IN AN AREA WHERE IT WILL NOT BE CONTAMINATED AND IN A PLACE WHERE IT WILL NOT CONTAMINATE CLEAN DISHES
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple foods are being stored without being covered in the coolers and at room temperatureENSURE ALL FOODS ARE COVERED IN A SUITABLE MANNER TO PROTECT FROM CONTAMINATION
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not in good working order- Unit is not dispensing water, soap or sanitizer- A 3-compartment sink is available for manual dishwashing **Dishes may only be washed separate of food preparation acitivitesENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND CAPABLE OF WASHING AND SANITIZING DISHES
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap available at the hand sink in the barENSURE ALL HAND SINKS ARE PROVIDED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water to the hand sinks is turned off- Hot water was switched back on. It is not appropriate to turn off hot water as it impacts proper hand washing. ENSURE ALL HAND SINKS ARE PROVIDED WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWEL
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review- Operator stated they believe they are switching pest control companiesENSURE CURRENT PEST CONTROL RECORDS ARE AVAILABLE FOR REVIEW ONSITE
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certifications were not available fore review at the time of inspectionENSURE A VALID FOOD SAFETY CERTIFICATE IS AVAILABLE FOR REVIEW- THERE MUST BE A CERTIFIED FOOD HANDLER ONSITE 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?
      • The faucet at the kitchen handsinks are dripping when the hot water is supplied. - The hot water tap is being turned off to stop drippingREPAIR/REPLACE FAUCET TO STOP THE DRIP/LEAK- IT IS NOT A LONG TERM OPTION TO TURN OFF THE HOT WATER SUPPLY
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is black debris built-up inside the drink dispenserCLEAN AND SANITIZE DRINK DISPENSER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt, dust and debris present on the following areas:- the fryer compartments- The hood vent- Ceiling tiles and ceiling vents- Lower shelving on the cook-line and in storage- Walls - Walls and surround surfaces in the dishwashing areaCLEAN AND SANITIZE AREAS AS REQUIRED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning logs as part of the required sanitation program are not availableENSURE CLEANING LOGS ARE PREPARED AND ARE COMPLETED- CLEANING TASKS SHOULD BE VERIFIED BY MANAGEMENT TO ENSURE WORK IS BEING DONE
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