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Savanna Meat Shop & Takeout

5110 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat shop - The hand sink was situated immediately adjacent to the 2-compartment sink without a splashguard. Food was being prepared at the 2-compartment sink at the time of inspection.Install a washable splashguard between the sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items such as ear buds and a cell phone were observed on the band saw.Personal items were taken to a separate area for storage during the inspection.2) A container of raw chicken was placed directly on a waste receptacle.Store food in a clean and sanitary manner such as on a food preparation table or shelving unit.
    • 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) Mouse droppings were observed in the mezzanine and under the hand sink in the juice bar.2) There was a gap on the bottom perimeter of the exterior door in the dining room.Remove mouse droppings safely and disinfect contaminated areas. Continue with pest control services and seal all possible pest entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sugarcane juicer was left dirty overnight. Clean and sanitize the equipment at the end of the day.
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was being used to prepare sanitizer.Regular household bleach was purchased during the inspection. Sanitizer was re-made.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Restaurant - There was an opened can of food in the line cooler.Transfer food from the opened can into a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Restaurant - The spray bottle that contained degreaser was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom had no facilities for drying hands. Water at the automated hand sink measured over 46C.Provide a hand dryer or paper towels in a suitable dispenser.Adjust the water temperature so that water is comfortable for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat shop - There was a plastic container in the hand sink obstructing the drainage. The container was removed from the hand sink during the inspection.
    • 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) Mouse droppings were observed in various areas of the food establishment.- behind the Coca Cola cooler in the meat shop- under the dishwashing sinks of the restaurant- under the electrical panel and along the walls in the dry storage area- in the mezzanine- under the hand sink in the juice bar2) There was a gap on the bottom perimeter of the exterior door in the dining room.Remove mouse droppings safely and disinfect contaminated areas. Continue with pest control services and seal all possible pest entry points.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.The person in care and control of the food establishment must have approved food safety training. When there are 6 or more food handlers working on-site, at least one trained individual must be present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Meat shop - There was unfinished wood below the meat preparation table. Wood appeared rough and dirty.Seal unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Restaurant - The drywall by the hand sink was unfinished and stained.Finish the wall.3) Restaurant - The preparation table by the hand sink was buckled, creating a gap that was difficult to clean. Repair or replace the table.4) Some floor tiles in the meat walk-in cooler were damaged.Repair or replace the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Meat shop - There was a buildup of debris in the door tracks of display cases.Clean equipment including hard-to-reach areas.2) Meat shop - The food slicer that was covered with a bag had old food debris on it.The food slicer was disassembled, cleaned and sanitized during the inspection.3) Restaurant - The black mesh plastic container for storage of utensils was dirty with dust and debris.Clean and sanitize the container and utensils.4) Restaurant - Utensils were stored between the wall and the utility line by the hand sink.Utensils were removed from the gap. Store utensils in an area that can be easily cleaned and sanitized.5) Restaurant - The handle of a metal spatula was covered with tape.Remove tape. If the handle is damaged, repair properly or replace the spatula.6) Restaurant - Single use containers and a food can were observed in the dishwashing sink. These used, disposable food service supplies were discarded.7) The sugarcane juicer was dirty with old food debris.Clean and sanitize the equipment.8) Restaurant - The food brush appeared to have heat damage. The plastic handle was rough and bristles were fried. Replace the brush and ensure it is food grade.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mezzanine was cluttered.Remove items that are no longer required to operate a food establishment. Organize the space and store items off the floor to facilitate cleaning and monitoring of pest.2) Restaurant - The wall under the food preparation tables was dirty with food debris.Clean the wall.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed the overhead meat rail in the walk-in cooler to be visibly rusted and deteriorating. Ensure that metal rail is in good repair, free of rust, and other contaminants. Overhead metal rail must be properly cleaned, repaired, or replaced to prevent contamination of meat products.**OUTSTANDING (2025-10-14). The overhead meat bar still appeared rusted during the inspection. Please re-finish the overhead bar and paint it to ensure that it remains free of rush and easily cleanable. The shelving unit in the walk-in cooler also appeared rusted with open containers of raw meat stored on and below the shelves. Please remove the rust in the shelving unit and repaint/repair it so the shelving unit is also free of rust.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection. Specifically, 2 big boxes of raw chicken were placed in room temperature. The chicken meat was measured at 3-4°C. The inspector discussed the proper thawing procedures with the staff/manager. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
  7. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed the overhead meat rail in the walk-in cooler to be visibly rusted and deteriorating. - Ensure that metal rail is in good repair, free of rust, and other contaminants.- Overhead metal rail must be properly cleaned, repaired, or replaced to prevent contamination of meat products.
  8. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple food items including raw eggs displayed for individual sale in the front standing cooler were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed the overhead meat rail in the walk-in cooler to be visibly rusted and deteriorating. - Ensure that metal rail is in good repair, free of rust, and other contaminants.- Overhead metal rail must be properly cleaned, repaired, or replaced to prevent contamination of meat products.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • An expansion to include a dining area is being developed for the facility and would be linked by a door around the hallway from the front service area. Plan review is still in process and have not yet been approved to proceed with expansion project. A plan review/approval must be completed by AHS before starting construction or modifications to ensure compliance with public health regulations.
  9. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Six full lamb carcasses were observed hanging in the walk-in cooler. The stamps on the carcasses were blurry, appeared smudged and smeared, and not legible. Thus, the stamps on the carcasses were not verified to be legitimate during the inspection. The carcasses were put on hold until further investigation to verify the that the carcasses came from an approved source can be completed. The inspectors informed the operator that these items must not be moved, sold, or destroyed.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple food items including raw eggs displayed for individual sale in the front standing cooler were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution in the wash bucket, initially prepared for use in the meat cutting area was tested at 10 ppm. Operator was instructed to prepare new chlorine sanitizer solution during inspection.- As discussed, ensure that chlorine sanitizer concentration (100 ppm) is regularly checked using the available test strips. 2. Wet and dirty washcloth was observed stored on the band saw in the front meat cutting area. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In meat walk-in cooler, improper storage of large quantities of meat was observed. Raw meat products were stored directly in open bins/containers, without proper covering.- All food items including raw meat must be stored in clean, durable, non-absorbent food-grade containers.- Meat must be adequately covered or wrapped to prevent cross-contamination.2. Observed the overhead meat rail in the walk-in cooler to be visibly rusted and deteriorating. - Ensure that metal rail is in good repair, free of rust, and other contaminants.- Overhead metal rail must be properly cleaned, repaired, or replaced to prevent contamination of meat products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In back kitchen, clean pot lids and other utensils were observed stored behind the shelving rack and in direct contact with the floor. - Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.2. Disposable portion cups were being used as scoops for bulk items were covered in product and and stored inside the bulk containers. - Operator is to ensure to remove disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Two opened metal-cans containing crushed tomatoes were stored in the prep cooler in the back kitchen. Operator voluntarily transferred food product to a food-grade container during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Staff personal items (cellphone) was stored on food prep counter in the back kitchen.- Keep personal items away from food prep surfaces/storage areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in the back kitchen was obstructed as utensils/dishes were placed in the basin.Operator removed utensils from the hand sink basin during inspection.2. Soap dispenser at back kitchen hand sink was empty. Operator placed hand soap bottle at the hand sink during inspection.- Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In back kitchen walk-in cooler, multiple food containers were visibly dirty with excessive food debris and buildup on exterior surfaces, including lids.- Operator was instructed to ensure that all food containers and lids are thoroughly cleaned and maintained in a sanitary condition to prevent potential contamination.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • An expansion to include a dining area is being developed for the facility and would be linked by a door around the hallway from the front service area. Plan review is still in process and have not yet been approved to proceed with expansion project. A plan review/approval must be completed by AHS before starting construction or modifications to ensure compliance with public health regulations.
  10. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Repeat violation Feb 26th 2025***1. Bulk boxes of frozen meats were observed stored directly on the freezer floor without proper shelving.Ensure that boxes of food are stored off the floor on pallets or proper shelving units.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • An expansion to include a dining area is being developed for the facility and would be linked by a door around the hallway from the front service area. Plan review is still in process and have not yet been approved to proceed with expansion project. ***A plan review/approval must be completed by AHS before starting construction or modifications to ensure compliance with public health regulations.
  11. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Repeat violation observed Feb 26th 2025***Packaged meals prepared onsite for retail sale, such as Biryani, Masala, Paneer, and Korma, were missing labels in the retail cooler.Some packaged frozen meats such as frozen goat and beef pieces, in the retail freezer case were also unlabeled.**Ensure all packaged foods in the retail cooler and freezer units are properly labeled. Labels should include the product name, store name, and pack-on date**
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Repeat violation Feb 26th 2025***1. Bulk boxes of frozen meats were observed stored directly on the freezer floor without proper shelving.Ensure that boxes of food are stored off the floor on pallets or proper shelving units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Repeat violation Feb 25 2025***1) Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - top edge of wall between walk-in cooler and freezer does not appear to be finished - cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation Feb 26 25***Walk-in freezer was totally disorganized. Array of unlabeled packaged meat in bags were piled into large bulk bins. Boxes of meat was stored directly on the floor. Organize the freezer, place all foods on shelves of pallets.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans to convert the space inside the walkin freezer & cooler (Enlarge cooler and reduce freezer area, and add new cooler door to butcher area)No plans were submitted for the alteration. **Operator must submit plans for the changes onsite prior to renovation. Plans must be approved by AHS before commencement of changes. **Dec 3, 2024: no plans were ever submitted to AHS for renovations. Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - Finish the floor in the walk-in cooler so entire floor in the cooler is level, smooth, nonabsorbent, and easily cleanable- Top edge of wall between walk-in cooler and freezer does not appear to be finished - Cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.*** Ongoing violation Feb 26 25***The floor of the walk-in cooler has not been finished.- Complete the floor work in the walk-in cooler to ensure it is level, smooth, non-absorbent, and easy to cleanAn expansion to include a dining area is being developed for the facility and would be linked by a door around the hallway from the front service area. Plan review is still in process and have not yet been approved to proceed with expansion project. ***A plan review/approval must be completed by AHS before starting construction or modifications to ensure compliance with public health regulations.
  12. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Repeat violation observed Feb 18th 2025***Packaged meals prepared onsite for retail sale, such as Biryani, Masala, Paneer, and Korma, were missing labels in the retail cooler.Some packaged frozen meats such as frozen goat and beef pieces, in the retail freezer case were also unlabeled.**Ensure all packaged foods in the retail cooler and freezer units are properly labeled. Labels should include the product name, store name, and pack-on date**
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Repeat violation observed on Feb 18th 2025***Wet contaminated cloths were observed on the meat slicer and work surface. Replace wiping cloths after each use or store in a bucket of sanitizing solution in-between use and ensure to change the solution frequently.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Repeat violation Feb 18th 25***1. An uncovered tray of samosas was found placed on top of boxes of frozen raw meat.Ensure that samosas are properly stored on the designated rack in the freezer, kept separate from meats, and covered with an appropriate cover.2. Bulk boxes of frozen meats were observed stored directly on the freezer floor without proper shelving.Ensure that boxes of food are stored off the floor on pallets or proper shelving units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Repeat violation Feb 18 2025***1) Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - top edge of wall between walk-in cooler and freezer does not appear to be finished - cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation Feb 18 25***Walk-in freezer was totally disorganized. Array of unlabeled packaged meat in bags were piled into large bulk bins. Boxes of meat was stored directly on the floor. Organize the freezer, place all foods on shelves of pallets.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • *** Repeat violation Feb 18 25***Facility has plans to convert the space inside the walkin freezer & cooler (Enlarge cooler and reduce freezer area, and add new cooler door to butcher area)No plans were submitted for the alteration. **Operator must submit plans for the changes onsite prior to renovation. Plans must be approved by AHS before commencement of changes. **Dec 3, 2024: no plans were ever submitted to AHS for renovations. Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - Finish the floor in the walk-in cooler so entire floor in the cooler is level, smooth, nonabsorbent, and easily cleanable- Top edge of wall between walk-in cooler and freezer does not appear to be finished - Cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
  13. Demand Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Labels missing for packaged meals in retail cooler that were prepared onsite for retail sale (ie. Biryani, masala, paneer, korma) 2. Some of the packaged frozen meats in the retail freezer case was also missing labels. (ie. frozen goat and beef pieces). **Ensure all packaged foods in the retail freezer and cooler units are labelled. Labels should include product name, store name and pack on date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet, contaminated counter cloths were left on top of chicken and chicken cutting tables in butcher dept. Replace wiping cloths as necessary and keep cloths in sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Shelves in the walk-in cooler were lined with cardboard and several pieces of open/unprotected meat were stored directly on the cardboard or on metal wire shelves. Metal shelves were contaminated with old meat debris and not routinely cleaned/sanitized. Please remove the cardboard. Protect foods by storing them in sealed containers or in a manner that does not contaminate them.2) Aluminum container of fish and bowl of marinated meat were not covered/protected in the walk-in cooler. They were stored next to/touching unprotected pieces of beef that were also stored on same shelf. Organize food storage in walk-in cooler and cover/protect foods in storage.3) Foods were stored directly in nonfoodgrade plastic bins in the walk-in freezer. Replace bins with ones that are durable and foodgrade.4) Bins/pails of dry ingredients/spices were not covered in the dry storage area next to the kitchen. Protect food and cover foods with properly sized lids.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS:Walkin freezer-1. Observed a tray of uncovered samosas stored ontop of boxes of frozen raw meat. **Ensure samosas are stored properly on the designated rack in the freezer, away from meats and cover the rack with a suitable cover **Dec 3, 2024: samosas on rack in walk-in freezer were not covered2. Observed bulk boxes of frozen meats stored on freezer floor without a proper shelving unit or pallet. ** Ensure boxes of food are stored off the floor on pallets or shelving units
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket was hung on food storage shelf and was touching food and food packagin materials. Container of Vaseline and drink was also stored on same shelf. Store personal items in separate area that will not contaminate food and food surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.**Dec 3, 2024: this item was not checked. Please ensure it is corrected for next visit.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Operating in incomplete renovated space without health approval. Complete all construction immediately.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • REPEATING VIOLATION:BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Kitchen counter for pass through window was lined with aluminum foil. Please remove the aluminum foil and routinely clean and sanitize food surfaces.2) Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - install sink drainboard or drying rack in equipment sink washing area- ensure all missing ceiling tiles are installed (must be smooth and washing tiles)- thoroughly finish the open, overhead shelves in the cutting area so all surfaces are smooth, nonporous and easily cleanable- finish the floor in the walk-in cooler so entire floor in the cooler is level, smooth, nonabsorbent, and easily cleanable- top edge of wall between walk-in cooler and freezer does not appear to be finished - cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:BUTCHER: Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer was totally disorganized. Array of unlabeled packaged meat in bags were piled into large bulk bins. Smaller bins and trays of food were balanced along bin edges, stored on the floor, or stacked on top of other random boxes. Organize foods in walk-in freezer. Store foods off the floor and in sanitary manner.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Meat scraps, garbage, cardboard, etc. were littered around the outdoor dumpsters. Please sort garbage and recycling, ensure all garbage is bagged and items placed into appropriate bins.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans to convert the space inside the walkin freezer & cooler (Enlarge cooler and reduce freezer area, and add new cooler door to butcher area)No plans were submitted for the alteration. **Operator must submit plans for the changes onsite prior to renovation. Plans must be approved by AHS before commencement of changes. **Dec 3, 2024: no plans were ever submitted to AHS for renovations. Renovated butcher dept operating without health approval. PHI walked into fully operating butcher dept and cooler/freezer with incomplete renovations.Must complete: - install sink drainboard or drying rack in equipment sink washing area- ensure all missing ceiling tiles are installed (must be smooth and washing tiles)- thoroughly finish the open, overhead shelves in the cutting area so all surfaces are smooth, nonporous and easily cleanable- finish the floor in the walk-in cooler so entire floor in the cooler is level, smooth, nonabsorbent, and easily cleanable- top edge of wall between walk-in cooler and freezer does not appear to be finished - cap off/finish so all surfaces are smooth, nonabsorbent, and easily cleanable.
  14. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Labels missing for packaged meals in retail cooler that were prepared onsite for retail sale (ie. Biryani, masala, paneer, korma) 2. Some of the packaged frozen meats in the retail freezer case was also missing labels. (ie. frozen goat and beef pieces). **Ensure all packaged foods in the retail freezer and cooler units are labelled. Labels should include product name, store name and pack on date.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin freezer-1. Observed a tray of uncovered samosas stored ontop of boxes of frozen raw meat. **Ensure samosas are stored properly on the designated rack in the freezer, away from meats and cover the rack with a suitable cover 2. Observed bulk boxes of frozen meats stored on freezer floor without a proper shelving unit or pallet. ** Ensure boxes of food are stored off the floor on pallets or shelving units
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:BUTCHER: 1) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.2) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans to convert the space inside the walkin freezer & cooler (Enlarge cooler and reduce freezer area, and add new cooler door to butcher area)No plans were submitted for the alteration. **Operator must submit plans for the changes onsite prior to renovation. Plans must be approved by AHS before commencement of changes.
  15. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin freezer-1. Observed a tray of uncovered samosas stored ontop of boxes of frozen raw meat. **Ensure samosas are stored properly on the designated rack in the freezer, away from meats and cover the rack with a suitable cover 2. Observed bulk boxes of frozen meats stored on freezer floor without a proper shelving unit or pallet. ** Ensure boxes of food are stored off the floor on pallets or shelving units
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Landing above the walkin freezer/cooler- observed a room with mattresses, extra clothing and shampoo bottles stored. Staff stated room used as a rest area and is not being used to house staff. **Remove all mattresses and clothing stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 2 boxes of frozen basa filets were stored in the undeveloped space (proposed dining area) for thawing prior to handling. Product was still frozen, and allowed to move to walkin cooler for thawing. *DO NOT thaw product at ambient temperature. Move product into walkin cooler to thaw frozen foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth 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 hand dryer in the bathroom was not operational. Please repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 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?
      • REPEATING VIOLATIONPermit needs to be printed and be visible to customers.**Feb 27, 2024: staff unable to locate permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:BUTCHER: 1) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.2) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans to convert the space inside the walkin freezer & cooler (Enlarge cooler and reduce freezer area, and add new cooler door to butcher area)No plans were submitted for the alteration. **Operator must submit plans for the changes onsite prior to renovation. Plans must be approved by AHS before commencement of changes.
  16. Risk Management Inspection

    6 infractions

    • 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 dryer in the bathroom was not operational. Please repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATION:Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A non-worker/non-foodhandler who was a friend of a staff member was in the kitchen and meat cutting area. Please keep visitors out of food prep areas.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 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?
      • REPEATING VIOLATIONPermit needs to be printed and be visible to customers.**Feb 27, 2024: staff unable to locate permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:BUTCHER: 1) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.2) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.
  17. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves were being reused. The staff was noted reusing used gloves from the pocket of their aprons and putting them on. The inspector educated the staff and manager regarding the proper use of gloves, especially when handling high-risk food items, including raw meat products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONSKITCHEN:1) Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on shelves below cooked/ready-to-eat foods.**Sept 27, 2022: inspector observed butcher placing raw meat very close to ready-to-eat foods/sauces in the walk-in cooler.**2) Foods stored under the leaky condenser in the walk-in freezer (staff advised it had been recently repaired) were covered/sitting in frozen condensate. Please do not store foods in areas where they can be contaminated.**Sept 27, 2022: frozen condensate still observed on boxed foods.**
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS:BUTCHER:1) A large quantity of raw meat in bins in the walk-in cooler were stored uncovered/unprotected on the floor and double stacked on top of each other without barriers between. Cover/protect foods and store at least 6 inches off the floor.2) Loose/cut processed meat was stored unprotected and on top of cardboard boxes in the walk-in cooler. KITCHEN:1) Large quantity of foods (packaged and some open bags) were stored in unfinished area on top of walk-in cooler/freezer. This area also was not properly lit. Remove all foods from this area - this is not an approved space for food or food packaging storage.2) Frozen prepared foods (samosas) were stored loose in old cardboard boxes that previously contained raw meat. There were several boxes of these. Do not reuse cardboard boxes - store foods in sanitary foodgrade containers.**Apr 1, 2024: samosas were still stored in old raw meat cardboard boxes, some appeared to be reused several times, and also stored under the leaky condenser. Several boxes of samosas destroyed.
    • 09. Are chemicals stored and handled in a safe manner?
      • BUTCHER:1) Several chemical spray bottles were not labelled to indicate their contents. Please label.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONBUTCHER:1) Food prep equipment and utensils were not sanitized at the 3 comp sink. Staff was mixing soap and bleach were mixed together in the wash step and not following up with a proper sanitizing step. **Sept 27, 2022: staff not sanitizing food prep equipment in manual wash method. Also leaving cleaned items in the 3rd compartment. Please install a drain rack where cleaned items can be air dried.****Feb 27, 2024: staff only washing blades of knives and then only spraying sanitizer onto blades. Wash, rinse, sanitize entire equipment and utensils. Immerse items in sanitizing solution for appropriate contact time. For 100 ppm chlorine, immerse for 2 minutes.**Apr 1, 2024: same process inappropriately carried out
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATIONS:1) Water turned off at hand sink in bathroom. Please repair.2) Soap dispenser in bathroom was empty. Please restock.3) Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 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?
      • REPEATING VIOLATIONPermit needs to be printed and be visible to customers.**Feb 27, 2024: staff unable to locate permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:BUTCHER: 1) A clean cutting board was balanced on top of the tap fixture and against the backsplash at the 3 comp sink. This is not a sanitary area. Air dry food equipment in a sanitary area.2) Handles of knives in holder were contaminated with dried meat debris. Please thoroughly clean knives and holder. Wash entire knife, not just blades.3) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.4) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.KITCHEN:1) Online prep board was not properly cleaned at end of each day. When the board was removed from the counter, there was spoiled/foul smelling liquid and meat debris underneath. Remove the prep board for cleaning/sanitizing in the dish sinks at the end of each day.2) Racks were stored on floor between cooking equipment. Store food equipment off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BUTCHER:1) The divider curtain between the meat cutting and kitchen prep areas was heavily contaminated with old/dried food debris. Please launder.KITCHEN:1) Heavy accumulation of grime on floor around gas line in front of cooking equipment. Please clean.2) Wall behind cook line was contaminated with old food splatter/debris. Please clean.
  18. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONSKITCHEN:1) Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on shelves below cooked/ready-to-eat foods.**Sept 27, 2022: inspector observed butcher placing raw meat very close to ready-to-eat foods/sauces in the walk-in cooler.**2) Foods stored under the leaky condenser in the walk-in freezer (staff advised it had been recently repaired) were covered/sitting in frozen condensate. Please do not store foods in areas where they can be contaminated.**Sept 27, 2022: frozen condensate still observed on boxed foods.**
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONS:BUTCHER:1) A large quantity of raw meat in bins in the walk-in cooler were stored uncovered/unprotected on the floor and double stacked on top of each other without barriers between. Cover/protect foods and store at least 6 inches off the floor.2) Loose/cut processed meat was stored unprotected and on top of cardboard boxes in the walk-in cooler. KITCHEN:1) Large quantity of foods (packaged and some open bags) were stored in unfinished area on top of walk-in cooler/freezer. This area also was not properly lit. Remove all foods from this area - this is not an approved space for food or food packaging storage.2) Frozen prepared foods (samosas) were stored loose in old cardboard boxes that previously contained raw meat. There were several boxes of these. Do not reuse cardboard boxes - store foods in sanitary foodgrade containers.**Apr 1, 2024: samosas were still stored in old raw meat cardboard boxes, some appeared to be reused several times, and also stored under the leaky condenser. Several boxes of samosas destroyed.
    • 09. Are chemicals stored and handled in a safe manner?
      • BUTCHER:1) Several chemical spray bottles were not labelled to indicate their contents. Please label.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONBUTCHER:1) Food prep equipment and utensils were not sanitized at the 3 comp sink. Staff was mixing soap and bleach were mixed together in the wash step and not following up with a proper sanitizing step. **Sept 27, 2022: staff not sanitizing food prep equipment in manual wash method. Also leaving cleaned items in the 3rd compartment. Please install a drain rack where cleaned items can be air dried.****Feb 27, 2024: staff only washing blades of knives and then only spraying sanitizer onto blades. Wash, rinse, sanitize entire equipment and utensils. Immerse items in sanitizing solution for appropriate contact time. For 100 ppm chlorine, immerse for 2 minutes.**Apr 1, 2024: same process inappropriately carried out
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATIONS:1) Water turned off at hand sink in bathroom. Please repair.2) Soap dispenser in bathroom was empty. Please restock.3) Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • BUTCHER:1) Drain rack not provided at dishwashing sinks. Install a drain board or drain rack.
    • 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?
      • REPEATING VIOLATIONPermit needs to be printed and be visible to customers.**Feb 27, 2024: staff unable to locate permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATIONS:BUTCHER: 1) A clean cutting board was balanced on top of the tap fixture and against the backsplash at the 3 comp sink. This is not a sanitary area. Air dry food equipment in a sanitary area.2) Handles of knives in holder were contaminated with dried meat debris. Please thoroughly clean knives and holder. Wash entire knife, not just blades.3) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.4) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.KITCHEN:1) Online prep board was not properly cleaned at end of each day. When the board was removed from the counter, there was spoiled/foul smelling liquid and meat debris underneath. Remove the prep board for cleaning/sanitizing in the dish sinks at the end of each day.2) Racks were stored on floor between cooking equipment. Store food equipment off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BUTCHER:1) The divider curtain between the meat cutting and kitchen prep areas was heavily contaminated with old/dried food debris. Please launder.KITCHEN:1) Heavy accumulation of grime on floor around gas line in front of cooking equipment. Please clean.2) Wall behind cook line was contaminated with old food splatter/debris. Please clean.
  19. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATIONBUTCHER:Cleaning cloths that were visibly contaminated with meat/blood and food debris were stored on counters and food prep surfaces. Store cloths in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONSKITCHEN:1) Raw meat was stored above cooked/ready-to-eat foods in the walk-in cooler. Store raw meat on shelves below cooked/ready-to-eat foods.**Sept 27, 2022: inspector observed butcher placing raw meat very close to ready-to-eat foods/sauces in the walk-in cooler.**2) Foods stored under the leaky condenser in the walk-in freezer (staff advised it had been recently repaired) were covered/sitting in frozen condensate. Please do not store foods in areas where they can be contaminated.**Sept 27, 2022: frozen condensate still observed on boxed foods.**
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • BUTCHER:1) A large quantity of raw meat in bins in the walk-in cooler were stored uncovered/unprotected on the floor and double stacked on top of each other without barriers between. Cover/protect foods and store at least 6 inches off the floor.2) Loose/cut processed meat was stored unprotected and on top of cardboard boxes in the walk-in cooler. KITCHEN:1) Large quantity of foods (packaged and some open bags) were stored in unfinished area on top of walk-in cooler/freezer. This area also was not properly lit. Remove all foods from this area - this is not an approved space for food or food packaging storage.2) Frozen prepared foods (samosas) were stored loose in old cardboard boxes that previously contained raw meat. There were several boxes of these. Do not reuse cardboard boxes - store foods in sanitary foodgrade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATIONBUTCHER:1) Staff cutting chicken and throwing pieces of chicken into bin that was sitting directly on the floor. Store bin off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • BUTCHER:1) Several chemical spray bottles were not labelled to indicate their contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of bagged meat were stored unattended at room temp on lower shelf on side counter near band saw. Temp measured 15C. Store meat in cooler at 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATIONBUTCHER:1) Food prep equipment and utensils were not sanitized at the 3 comp sink. Staff was mixing soap and bleach were mixed together in the wash step and not following up with a proper sanitizing step. **Sept 27, 2022: staff not sanitizing food prep equipment in manual wash method. Also leaving cleaned items in the 3rd compartment. Please install a drain rack where cleaned items can be air dried.****Feb 27, 2024: staff only washing blades of knives and then only spraying sanitizer onto blades. Wash, rinse, sanitize entire equipment and utensils. Immerse items in sanitizing solution for appropriate contact time. For 100 ppm chlorine, immerse for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATIONBUTCHER:1) The hand sink was obstructed by bags of raw chicken stored inside the basin. The hand sink must be easily accessible for hand washing at all times.**Sept 27, 2022: container of soap was stored in hand sink basin.****Feb 27, 2024: bag of frozen chicken inside hand sink again.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Water turned off at hand sink in bathroom. Please repair.2) Soap dispenser in bathroom was empty. Please restock.3) Wet towel was hung on grab bar handle next to toilet. Please remove. Use paper towels instead of cloth towel.
    • 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?
      • REPEATING VIOLATIONPermit needs to be printed and be visible to customers.**Feb 27, 2024: staff unable to locate permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • BUTCHER: 1) A clean cutting board was balanced on top of the tap fixture and against the backsplash at the 3 comp sink. This is not a sanitary area. Air dry food equipment in a sanitary area.2) Handles of knives in holder were contaminated with dried meat debris. Please thoroughly clean knives and holder. Wash entire knife, not just blades.3) There was a heavy accumulation of old, dried meat on the electric meat slicer from use from the previous day. Please thoroughly clean and sanitize entire unit. Pay special attention behind blade and on gripper teeth. Obtain proper cleaning tools for easy cleaning.4) Metal troughs for raw meat display were contaminated with spilled food in the back prep area. Clean/sanitize and store troughs in a clean and sanitary manner.KITCHEN:1) Online prep board was not properly cleaned at end of each day. When the board was removed from the counter, there was spoiled/foul smelling liquid and meat debris underneath. Remove the prep board for cleaning/sanitizing in the dish sinks at the end of each day.2) Racks were stored on floor between cooking equipment. Store food equipment off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BUTCHER:1) The divider curtain between the meat cutting and kitchen prep areas was heavily contaminated with old/dried food debris. Please launder.KITCHEN:1) Heavy accumulation of grime on floor around gas line in front of cooking equipment. Please clean.2) Wall behind cook line was contaminated with old food splatter/debris. Please clean.