Save-On-Foods 6648 - Food

4919 48 Street Athabasca AB T9S 1B9 · Food - General

30 inspections

1. Risk Management InspectionJun 25, 2026

   6 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Bakery:The dishwasher rinse temperature is measured to be 64 degrees Celsius and therefore dishes are not being sanitized properly. Staff have been using the dishwasher without repairs having been made. The dishwasher must be repaired to maintain a rinse temperature of 71 degrees Celsius at the dish level. Discussed the issue with manager and advised that dishes could be washed through the dishwasher and then soaked in 200 ppm QUAT sanitizer for 2 minutes in the sanitizing sink. Staff are advised that dishes could be washed in the dishwasher, followed by removing the dishes and sanitizing in QUAT sanitizer at 200 ppm for 2 minutes. Manager on site and staff are instructed not to use the dishwasher for sanitizing until the temperature can be verified by the health inspector.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Bakery:1.Dishwasher rinse/sanitizing temperature is not being monitored. 2.Staff did not know if they had a thermometer for measuring dishwasher temperature. 1.The dishwasher rinse/sanitizing temperature must be measured daily and recorded.2.A thermometer with a max setting must be available to measure dishwasher temperature.Dishwasher is currently not being used.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:The front counter adjacent to the cakes display cooler have surfaces that are wearing away and some edges are held with tape, making these areas not easily cleanable. Ensure that these areas are resurfaced or replaced to be smooth and easily cleanable.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Deli:The dishwasher has heavy scale and some grime buildup. Ensure that the dishwasher is descaled and cleaned regularly to maintain clean and allow for proper functioning.Some cleaning has been conducted; dishwasher needs to be cleaned further.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.The door handles and outside door area of the walk-in cooler are noted to have buildup of grime.2.The area under the dish drying has buildup of food debris and grime.3. Bread cooling racks have heavy buildup of grime and grease. 4.Floors throughout the kitchen have heavy buildup of grime.5.Vent hood has buildup of dust.6.The white food prep counter near the cakes area has food debris and grime buildup.1-6. Ensure all the indicated areas and items are cleaned and sanitized. Deli:1.Debris and grime buildup is noted on the floor beneath the undercounter cooler. 2.Floors throughout the kitchen have heavy grime and dirt buildup1-2. Ensure the indicated areas are cleaned.Meats:The floors in the kitchen are noted to have buildup of dirt and grime.Ensure that floors are cleaned.
2. Risk Management InspectionJun 19, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Bakery:The QUAT sanitizer solution is measured to be at 100 ppm.Ensure that the QUAT sanitizer solutions is replaced and maintained at 200 ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bakery:1.Plastic containers that are not food grade are being used to store foods in the walk-in cooler.2.The cake/bread pans are lined with a carboard box that is fraying, at the bottom of the stack.1.All food storage containers must be food grade. 2.Ensure that cardboard is not used under food containers as its not easily cleanable.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Bakery:The dishwasher rinse temperature is measured to be 64 degrees Celsius and therefore dishes are not being sanitized properly. Staff have been using the dishwasher without repairs having been made. The dishwasher must be repaired to maintain a rinse temperature of 71 degrees Celsius at the dish level. Discussed the issue with manager and advised that dishes could be washed through the dishwasher and then soaked in 200 ppm QUAT sanitizer for 2 minutes in the sanitizing sink. Staff are advised that dishes could be washed in the dishwasher, followed by removing the dishes and sanitizing in QUAT sanitizer at 200 ppm for 2 minutes. Manager on site and staff are instructed not to use the dishwasher for sanitizing until the temperature can be verified by the health inspector.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Bakery:1.Dishwasher rinse/sanitizing temperature is not being monitored. 2.Staff did not know if they had a thermometer for measuring dishwasher temperature. 1.The dishwasher rinse/sanitizing temperature must be measured daily and recorded.2.A thermometer with a max setting must be available to measure dishwasher temperature.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:The front counter adjacent to the cakes display cooler have surfaces that are wearing away and some edges are held with tape, making these areas not easily cleanable. Ensure that these areas are resurfaced or replaced to be smooth and easily cleanable.Deli:A ceiling tile is missing above the food prep cooler. Ensure that the ceiling tile is installed above this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Bakery: 1.Pipping tips in two different areas are noted to have buildup of food debris.2.Containers with utensils and cake decorating items are noted to have buildup of food debris.3.Two mixers are noted to have been used and left with food debris to be cleaned the next day. 4.The dishwasher is noted with dishes inside, a staff advised that the dishes were from the previous day. The dishwasher water at the bottom has not been drained from the previous day and dishwasher has not been cleaned and rinsed.5.Dishes on a dish drying rack are noted to have grease and grime buildup. 1-4.All utensils and equipment that are used in food preparation, food handling, and dishwashing must be cleaned and sanitized daily after use.5.All dishes must be washed properly followed by sanitizing in a 200 ppm QUAT sanitizer solution for 2 minutes in the sink.Deli:The dishwasher has heavy scale and some grime buildup. Ensure that the dishwasher is descaled and cleaned regularly to maintain clean and allow for proper functioning.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.A baking pan on the bread cooling rack holding oil bottles and a flour container is noted to have formed into dough on the pan. 2.Baking pans on racks have buildup of food and grime and are stored in the proofer. The baking pans appear to be re-used without washing and sanitizing.1-2. Ensure that the indicated items and containers are cleaned and sanitized.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.The handwashing sink is noted to have buildup of grease and grime on the handle as well as the basin. 2.The soap and paper towel dispenser above the handwashing sink have buildup of grime and dust.3.The door handles and outside door area of the walk-in cooler are noted to have buildup of grime.4.The dish drying rack and the area under the dish drying has buildup of food debris and grime.5.The proofer outside door area and the door handles have buildup of grime and grease. 6.Proofer floors have heavy buildup of grime.7.The cart behind the food prep table has buildup of grime and debris.8. Bread cooling racks have heavy buildup of grime and grease. 9.Floors throughout the kitchen have heavy buildup of grime.10.Vent hood has buildup of dust.11.The white food prep counter near the cakes area has food debris and grime buildup. 12. Wall above the white food prep counter in the cakes are area has food spatter.1-12. Ensure all the indicated areas and items are cleaned and sanitized. Deli:1.The outside areas of some cabinets are noted with grime buildup. 2.Debris and grime buildup is noted on the floor beneath the undercounter cooler. 3.Floors throughout the kitchen have heavy grime and dirt buildup4.Utensil storage drawers are noted with food debris. 1-4. Ensure the indicated areas are cleaned.Meats:The floors in the kitchen are noted to have buildup of dirt and grime.Ensure that floors are cleaned.
3. Monitoring InspectionJun 8, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Bakery:The QUAT sanitizer solution is measured to be at 100 ppm.Ensure that the QUAT sanitizer solutions is replaced and maintained at 200 ppm.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bakery:1.Plastic containers that are not food grade are being used to store foods in the walk-in cooler.2.The cake/bread pans are lined with a carboard box that is fraying, at the bottom of the stack.1.All food storage containers must be food grade. 2.Ensure that cardboard is not used under food containers as its not easily cleanable.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Bakery:The dishwasher rinse temperature is measured to be 64 degrees Celsius and therefore dishes are not being sanitized properly.The dishwasher must be repaired to maintain a rinse temperature of 71 degrees Celsius at the dish level. Discussed the issue with manager and advised that dishes could be washed through the dishwasher and then soaked in 200 ppm QUAT sanitizer for 2 minutes in the sanitizing sink.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Bakery:1.Dishwasher rinse/sanitizing temperature is not being monitored. 2.Staff did not know if they had a thermometer for measuring dishwasher temperature. 1.The dishwasher rinse/sanitizing temperature must be measured daily and recorded.2.A thermometer with a max setting must be available to measure dishwasher temperature.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:The front counter adjacent to the cakes display cooler have surfaces that are wearing away and some edges are held with tape, making these areas not easily cleanable. Ensure that these areas are resurfaced or replaced to be smooth and easily cleanable.Deli:A ceiling tile is missing above the food prep cooler. Ensure that the ceiling tile is installed above this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Bakery: 1.Pipping tips in two different areas are noted to have buildup of food debris.2.Containers with utensils and cake decorating items are noted to have buildup of food debris.3.Two mixers are noted to have been used and left with food debris to be cleaned the next day. 4.The dishwasher is noted with dishes inside, a staff advised that the dishes were from the previous day. The dishwasher water at the bottom has not been drained from the previous day and dishwasher has not been cleaned and rinsed.5.Dishes on a dish drying rack are noted to have grease and grime buildup. 1-4.All utensils and equipment that are used in food preparation, food handling, and dishwashing must be cleaned and sanitized daily after use.5.All dishes must be washed properly followed by sanitizing in a 200 ppm QUAT sanitizer solution for 2 minutes in the sink.Deli:The dishwasher has heavy scale and some grime buildup. Ensure that the dishwasher is descaled and cleaned regularly to maintain clean and allow for proper functioning.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.The handwashing sink is noted to have buildup of grease and grime on the handle as well as the basin. 2.The soap and paper towel dispenser above the handwashing sink have buildup of grime and dust.3.The door handles and outside door area of the walk-in cooler are noted to have buildup of grime.4.The dish drying rack and the area under the dish drying has buildup of food debris and grime.5.The proofer outside door area and the door handles have buildup of grime and grease. 6.Proofer floors have heavy buildup of grime.7.The cart behind the food prep table has buildup of grime and debris.8. Bread cooling racks have heavy buildup of grime and grease. 9.Floors throughout the kitchen have heavy buildup of grime.10.Vent hood has buildup of dust.11.The white food prep counter near the cakes area has food debris and grime buildup. 12. Wall above the white food prep counter in the cakes are area has food spatter.1-12. Ensure all the indicated areas and items are cleaned and sanitized. Deli:1.The outside areas of some cabinets are noted with grime buildup. 2.Debris and grime buildup is noted on the floor beneath the undercounter cooler. 3.Floors throughout the kitchen have heavy grime and dirt buildup4.Utensil storage drawers are noted with food debris. 1-4. Ensure the indicated areas are cleaned.Meats:The floors in the kitchen are noted to have buildup of dirt and grime.Ensure that floors are cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.A baking pan on the bread cooling rack holding oil bottles and a flour container is noted to have formed into dough on the pan. 2.Baking pans on racks have buildup of food and grime and are stored in the proofer. The baking pans appear to be re-used without washing and sanitizing.1-2. Ensure that the indicated items and containers are cleaned and sanitized.
4. Risk Management InspectionJan 22, 2026

   4 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:There is a hole in the ceiling above the dishwasher.Ensure that the ceiling is covered in this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.A baking pan on the bread cooling rack holding oil bottles and a flour container is noted to have formed into dough on the pan. 2.Baking pans on backing racks have buildup of food and grime and are stored in the proofer. The baking pans appear to be re-used without washing and sanitizing.1-2. Ensure that the indicated items and containers are cleaned and sanitized.
5. Risk Management InspectionDec 5, 2025

   6 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bakery:Some cooked pies are stored on the food prep counter, and a parchment paper is placed over the pies which is not covering the pies fully. Staff indicated that they ran out of containers for packaging the pies and these were left on the counter. Ensure that foods are properly covered and stored.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Bakery:The hand sink is blocked by a shopping cart during the inspection.Ensure that the sink is kept clear and free of objects to allow easy access for washing hands. Staff moved the cart during 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?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:There is a hole in the ceiling above the dishwasher.Ensure that the ceiling is covered in this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.A baking pan on the bread cooling rack holding oil bottles and a flour container is noted to have formed into dough on the pan. 2.Baking pans on backing racks have buildup of food and grime and are stored in the proofer. The baking pans appear to be re-used without washing and sanitizing.1-2. Ensure that the indicated items and containers are cleaned and sanitized.
6. Risk Management InspectionNov 21, 2025

   5 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:There is a hole in the ceiling above the dishwasher.Ensure that the ceiling is covered in this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Bakery:1.The proofer inside door areas have buildup of grime.2.The proofer floors are noted to have buildup of grime and what appears to be mold growing at the corner edges of the wall.1-2.The indicated areas and items must be cleaned and sanitized.Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.General Store Area:The walk-in dairy/eggs cooler is noted to have dust buildup on the ceiling vents.Ensure that this area is cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floors in the deli, and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:The walk in cooler ceiling lights have dust buildup.The indicated items must be properly cleaned and sanitized.
7. Risk Management InspectionNov 14, 2025

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Deli:The QUAT sanitizer solution is measured to be 0 ppm in two spray bottles and 100 ppm in a third bottle. QUAT sanitizer coming from the dispenser is measured to be at 0 ppm.Ensure that the QUAT sanitizer dispenser is serviced, and the sanitizer solution is maintained at 200 ppm. Staff are advised to fill sanitizer spray bottles at the bakery dispenser for the time being.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:There is a hole in the ceiling above the dishwasher.Ensure that the ceiling is covered in this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Bakery:1.Some dishes and utensils on the drying rack are noted to have grime food debris buildup. 2.The proofer inside door areas have buildup of grime.3.The proofer floors are noted to have buildup of grime and what appears to be mold growing at the corner edges of the wall.4.A tray on the food prep counter with some utensils and other items is noted to be cluttered and has food debris.1-4.The indicated areas and items must be cleaned and sanitized.Deli:The outside areas and the top of the dishwasher have buildup of dust and grime.Ensure that the dishwasher outside areas is cleaned.Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.General Store Area:The walk-in dairy/eggs cooler is noted to have dust buildup on the ceiling vents.Ensure that this area is cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:One of the bread cooling racks is noted to have buildup of grime and debris.Ensure that the cooling racks are cleaned and maintained clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floors in the deli, and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.Wall above the stainless-steel prep counter in the back is noted to have food spatter and grime.2.The walk in cooler ceiling lights have dust buildup.1-2. The indicated items must be properly cleaned and sanitized.
8. Monitoring InspectionOct 30, 2025

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Bakery:Quat sanitizer solution is measured to be at 100ppm.Ensure that the sanitizer is maintained at 200 ppm. Staff replaced sanitizer solution during the inspection.Deli:A QUAT sanitizer solution is measured to be at 0ppm.Ensure that the sanitizer solution is maintained at 200 ppm. Staff are instructed to replace the solution.Meats:The QUAT sanitizer solution is measured to be at 100ppm.Ensure that the QUAT sanitizer is maintained at 200 ppm. Staff changed the sanitizer solution during the inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Bakery:A Phone, wallet and other personal items are noted on a food container under the food prep counter.Ensure that personal items are stored in designated areas away from food, food storage and food contact areas. A staff member is instructed to move these items.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Deli:The paper towel dispenser above the handwashing sink is noted to be empty.Ensure that the paper towel dispenser is stocked at all times. Staff are instructed to restock the paper towel dispenser during 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?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Bakery:There is a hole in the ceiling above the dishwasher.Ensure that the ceiling is covered in this area.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Bakery:1.Some dishes and utensils on the drying rack are noted to have grime food debris buildup. 2.The proofer outside and inside door areas have buildup of grime.3.The proofer floors are noted to have buildup of grime and what appears to be mold growing at the corner edges of the wall.4.A tray on the food prep counter with some utensils and other items is noted to be cluttered and has food debris.1-4.The indicated areas and items must be cleaned and sanitized.Deli:The outside areas and the top of the dishwasher have buildup of dust and grime.Ensure that the dishwasher outside areas is cleaned.Meats:The cutting board under the window area is noted to be wearing away and no is no longer smooth and easily cleanable. The cutting board must be resurfaced or replaced.General Store Area:The walk-in dairy/eggs cooler is noted to have dust buildup on the ceiling vents.Ensure that this area is cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:The bread cooling rack is noted to have buildup of grime and debris.Ensure that the cooling racks are cleaned and maintained clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floors in the deli, and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.Cake decorating area under counter shelves are noted with buildup of food debris and grime. 2.Wall above the stainless-steel prep counter in the back is noted to have food spatter and grime.3.The walk in cooler ceiling lights have dust buildup.1-3. The indicated items must be properly cleaned and sanitized.
9. Risk Management InspectionAug 28, 2025

   5 infractions

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:The bread cooling rack is noted to have buildup of grime and debris.Ensure that the cooling racks are cleaned and maintained clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:1.Walk-in cooler door areas are noted to have buildup of grime.2.Walk-in cooler and freezer floors have food and other debris buildup under the shelves.1-2.All the indicated items and areas must be cleaned and sanitized.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floors in the deli, and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Bakery:Floors under the dishwasher have heavy buildup of food debris and grime.Floors must be cleaned and under the dishwasher and under all equipment.
10. Risk Management InspectionJul 3, 2025

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:Bread loaves are placed directly on the cooling rack that has heavy dried on buildup of grime and debris. Breads must be stored on trays and bread cooling rack must be cleaned and sanitized regularly and maintained clean.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery:The handwashing sink located near the dishwasher is noted with an empty paper towel dispenser above this sink.The paper towel dispenser must be stocked 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?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling rack is noted to have buildup of grime and debris.Ensure that the cooling racks are cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.Walk-in cooler door areas are noted to have buildup of grime.2.Walk-in cooler and freezer floors have food and other debris buildup under the shelves.1-2.All the indicated items and areas must be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the deli, and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors under the dishwasher have heavy buildup of food debris and grime.Floors must be cleaned and under the dishwasher and under all equipment.
11. Risk Management InspectionJun 12, 2025

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Bakery:A staff is observed handling the lid of the garbage bin and then proceeding to put on new gloves at the food prep counter without washing hands. All staff handling food must wash hands frequently and after handling the garbage or garbage lid. Staff is instructed to wash hands during the inspection. Staff must always wash hands prior to putting on gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:The dishwasher is measured to have a sanitizing temperature of 63.5 degrees Celsius after running several cycles.The dishwasher must be repaired to maintain a sanitizing temperature of at minimum 71 degrees Celsius. Staff are instructed to remove washed dishes from the dishwasher and soak in QUAT sanitizer in the sink for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Deli:A proper thermometer for measuring dishwasher temperature is not available. A thermometer with a max setting must be obtained to measure dishwasher sanitizing temperature.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Produce:Flower pots with soil are being placed in water inside one of the sink compartments that is used for washing, soaking and handling of raw fruits and vegetables.Ensure that flowerpots are not placed in these sinks that are used to handle fruits and vegetables. The sinks must be washed and sanitized before handling fruits and vegetables. Manager removed the flowerpots from the sink during 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?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce:Some cutting boards are noted to be heavily wearing away and are no longer smooth and easily cleanable.Ensure that the cutting boards are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. Ensure that the cooling racks are cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.The small under counter cooler has buildup of debris and grime and heavy dust buildup on the top. 2.Floors under the undercounter cooler and the rest of the deli area are noted to have buildup of dirt and grime.1-2.Ensure all the indicated areas are cleaned and sanitized.Bakery:1.Walk-in cooler door areas are noted to have buildup of grime.2.Walk-in cooler and freezer floors have food and other debris buildup.3.A large roll of plastic is stored on the floor. 1-3.All the indicated items and areas must be cleaned and sanitized. 4.The roll of plastic should not be stored on the floor to allow floors to be cleaned properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the deli, bakery and the meats departments are noted to have heavy dirt and grime buildup.Ensure that the floors are cleaned.
12. Monitoring InspectionJun 2, 2025

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Deli:Greasy dishes are noted soaking in two dishwashing compartments, one compartment contains sanitizer. Sanitizer and soap dispensing hoses are submerged in the second sink with greasy dishes.Dishes must be washed and sanitized properly in the three compartments sink as follows:A. Wash with dish detergent in the first compartment.B. Rinse dishes in the second compartmentC. Sanitize for two minutes in third compartment submerged in QUAT sanitizer solution. D. Place in a drying rack to dry.Ensure that hoses are not submerged in sinks full of water.Bakery:The dishwasher is measured to have a sanitizing temperature of 63.5 degrees Celsius after running several cycles.The dishwasher must be repaired to maintain a sanitizing temperature of at minimum 71 degrees Celsius. Staff are instructed to remove washed dishes from the dishwasher and soak in QUAT sanitizer in the sink for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Deli:A proper thermometer for measuring dishwasher temperature is not available. A thermometer with a max setting must be obtained to measure dishwasher sanitizing temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce:Some cutting boards are noted to be heavily wearing away and are no longer smooth and easily cleanable.Ensure that the cutting boards are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.The small under counter cooler has buildup of debris and grime and heavy dust buildup on the top. 2.Floors under the undercounter cooler and the rest of the deli area are noted to have buildup of dirt and grime.3.The oven and the cabinet under the oven have heavy buildup of grease, debris and grime.1-3.Ensure all the indicated areas are cleaned and sanitized.Bakery:1.Pipping tips inside a container are noted to have icing debris on most of them and do not appear to be cleaned and sanitized.2.Walk-in cooler door areas are noted to have buildup of grime.3.Walk-in cooler and freezer floors have food and other debris buildup.4.A large roll of plastic is stored on the floor. 1-3.All the indicated items and areas must be cleaned and sanitized. 4.The roll of plastic should not be stored on the floor to allow floors to be cleaned properly.Meat Department:The counter and cabinet under the meat tenderizer have heavy grime and debris buildup.Ensure the counter and cabinet are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. Ensure that the cooling racks are cleaned and maintained clean.
13. Risk Management InspectionMay 12, 2025

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pipping bag containing whipped cream is stored at room temperature and is measured to be at 19 degrees Celsius. Staff are not sure how long it has been stored at this temperature. Ensure that whipped cream is stored at or below 4 degrees Celsius when not being used. Whipped cream is discarded 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?
      • 1.Paper towel dispenser at the hand washing sink closer to the front service area is noted to be empty.2.Access to the handwashing sink across from the dishwasher is noted to be blocked. 1.Ensure that the handwashing sink dispenser is always supplied with paper towels. Manager re-stocked the paper towel dispenser during the inspection. 2.All handwashing sinks must not be blocked and must be accessible at all times. Manager moved objects blocking the sink during 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?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The front area containers holding cake decorating tips and other items are noted to have food debris and spatter. Containers used are single use cake and food containers.2.The wall area along the three-compartment sink and behind the dishwasher is noted to have spatter of food.3.The side of the dishwasher beside the three-compartment sink is noted to have buildup of grime and food debris. 4.Clutter is noted on food preparation counters in the front area.1.Ensure that the containers are replaced. 2.Ensure that the wall areas are cleaned.3.Ensure that the side of the dishwasher is cleaned.4.The counters and shelves in the kitchen must be decluttered and organized to ensure food containers and items are maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. Ensure that the cooling racks are cleaned and maintained clean.
14. Risk Management InspectionApr 11, 2025

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. Ensure that the cooling racks are cleaned and maintained clean.
15. Risk Management InspectionMar 28, 2025

    7 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.1-2. Ensure all the indicated items and areas are cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Some oven cloths hanging from the oven door handle are noted to be heavily dirty.Ensure that cloths are regularly washed and cleaned.
16. Risk Management InspectionMar 11, 2025

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Sliced bread is noted to be stored directly on the unclean cooling rack. 2. Bread crates are noted to be stored beside the hand washing sink where water can potentially splash onto the bags.1.Ensure that foods are not placed on unclean surfaces.2.Ensure that breads and foods are stored away from all hand washing and dishwashing areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.1-2. Ensure all the indicated items and areas are cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The outside areas of the oven as well as the vents area are noted to have buildup of grime and heavy dust.2. Ceiling vents and adjacent ceiling tiles in front bakery area are noted to have heavy dust buildup.1-2.Ensure that the indicated areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.Racks and some areas of the kitchen are noted to be cluttered and have buildup of debris.2.Some oven cloths hanging from the oven door handle are noted to be heavily dirty. 1.Ensure that all racks holding containers and equipment are cleaned and decluttered.2.Ensure that cloths are regularly washed and cleaned.General Store Area:The lower part of the wall next to the toilet in the women's public bathroom is noted to have water damage and has a heavy buildup of mold. Wall is currently covered with hard plastic cutout.Ensure that the damaged areas are removed, and all moisture is dried and the wall is repaired.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Bakery:A couple of garbage bins are noted to be overflowing.Ensure that garbage's are removed when they are full.
17. Risk Management InspectionFeb 25, 2025

    7 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The bread cooling rack is noted to have buildup of grime and debris, and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.1-2. Ensure all the indicated items and areas are cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The outside areas of the oven as well as the vents area are noted to have buildup of grime and heavy dust.2. Ceiling vents and adjacent ceiling tiles in front bakery area are noted to have heavy dust buildup.1-2.Ensure that the indicated areas are cleaned.
18. Risk Management InspectionFeb 14, 2025

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Clean food containers are noted being stored on a dirty cart in the corner wall to the right of the dishwasher.2.The cabinet under the hand washing sink is cluttered with random item such as food handling gloves etc. A pair of shoes are noted to be stored in this cabinet with the other items.1.Ensure that the indicated areas are cleaned and sanitized. Clean dishes must be stored on a surface that is clean and sanitary.2.The cabinet under the handwashing sink must be decluttered and potential food contact items must not be stored with nonfood contact items or unsanitary items such as shoes. Cabinet is cleaned during the inspection.Bakery:1.The bread cooling rack is noted to have buildup of grime and debris and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.1-2. Ensure all the indicated items and areas are cleaned and maintained clean.Meats:Floors in the main cutting room have heavy buildup of grime.The indicated areas must be cleaned.
19. Risk Management InspectionFeb 7, 2025

    6 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Cabinet shelves and drawers are noted to have buildup of food debris.2.Utensil trays are noted to have buildup of food debris.1-2.Ensure all the indicated areas are cleaned and sanitized. Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Clean food containers are noted being stored on a dirty cart in the corner wall to the right of the dishwasher.2.The cabinet under the hand washing sink is cluttered with random item such as food handling gloves etc. A pair of shoes are noted to be stored in this cabinet with the other items.1.Ensure that the indicated areas are cleaned and sanitized. Clean dishes must be stored on a surface that is clean and sanitary.2.The cabinet under the handwashing sink must be decluttered and potential food contact items must not be stored with nonfood contact items or unsanitary items such as shoes.Bakery:1.The bread cooling rack is noted to have buildup of grime and debris and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.3.Some containers holding dry ingredients and food piping tips under the front cake prep counter are noted to have buildup of food debris and grime.1-3. Ensure all the indicated items and areas are cleaned and maintained clean.Meats:1.The sinks are noted with buildup of grime.2.Floors in the main cutting room have heavy buildup of grime.1-2.The indicated areas must be cleaned.
20. Monitoring InspectionJan 30, 2025

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:Roast half chickens on the top shelf of the hot holding unit are measured to be 47 degrees Celsius. Staff advised that the food was placed there in the morning. Ensure that the hot holding is able to maintain food at or above 60 degrees Celsius. Staff are instructed to discard the chickens as they have been at improper temperature longer than 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The edges and surfaces of cabinets and drawers are noted to be wearing away and no longer smooth and easily cleanable.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Some rubber seals on the sides of the dishwasher are noted to be peeling off and are in disrepair.Ensure that the seals on the dishwasher are repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.The hot holding unit shelves and side panels have heavy dust buildup.2.Clean food containers are noted being stored on a dirty cart in the corner wall to the right of the dishwasher.3.The cabinet under the hand washing sink is cluttered with random item such as food handling gloves etc. A pair of shoes are noted to be stored in this cabinet with the other items.1-2.Ensure that the indicated areas are cleaned and sanitized. Clean dishes must be stored on a surface that is clean and sanitary.3.The cabinet under the handwashing sink must be decluttered and potential food contact items must not be stored with nonfood contact items or unsanitary items such as shoes.Bakery:1.The bread cooling rack is noted to have buildup of grime and debris and bread is being placed directly on the rack. 2.The proofer floors are noted to have buildup of grime and what appears to be mold along the area adjoining the wall.3.Some containers holding dry ingredients and food piping tips under the front cake prep counter are noted to have buildup of food debris and grime.1-3. Ensure all the indicated items and areas are cleaned and maintained clean.Meats:1.The sinks are noted with buildup of grime.2.Floors in the main cutting room have heavy buildup of grime.1-2.The indicated areas must be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Cabinet shelves and drawers are noted to have buildup of food debris.2.Utensil trays are noted to have buildup of food debris.1-2.Ensure all the indicated areas are cleaned and sanitized. Bakery:Floors throughout the facility have a heavy buildup of dirt and debris.Ensure that the floors are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:The floors are noted to have a heavy buildup of grime and dirt, especially under the sink and the oven.The floors must be cleaned and maintained clean.
21. Risk Management InspectionSep 3, 2024

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:Bread crates are stored beside the dishwasher. Ensure that foods such as bread are stored away from cleaning, dishwashing and high moisture areas. The bakery must be organized in a manner that separates food preparation and storage areas from cleaning and dishwashing areas.
    • 15. Is the facility free of a pest infestation?
      • Deli:A large number of flies are observed on surfaces throughout the deli. Ensure that steps are taken to address the issue of flies such as:-all foods should be kept covered-garbage containers should be emptied frequently-surfaces such as cutting boards, knives and the meat slicer must be cleaned frequently-an additional fly light or fly tape needs to obtained
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:Some lights in the walk-in cooler are observed to be burnt out.Ensure that new light bulbs are installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.The ready to eat meats display cooler door tracks and inside areas have buildup of food debris and grime.2.The floors are noted to have a heavy buildup of grime and dirt. 1.Ensure that the display cooler is cleaned and sanitized. 2.The floors must be cleaned and maintained clean.Bakery:The knives rack behind the front prep table is not easily accessible and not easily cleanable. Ensure that the rack is easily accessible and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Cabinet shelves and drawers are noted to have buildup of food debris.2.The outside, top and area under the oven have buildup of debris and dust.3.Utensil trays are noted to have buildup of food debris.1-3.Ensure all the indicated areas are cleaned and sanitized. Bakery:1.Trays and bins of utensils throughout the facility are noted with buildup of debris and grime. 2.Dry ingredient bins are noted to be dirty and have buildup of grime.3.Trays holding dry ingredient containers, oils etc. have buildup of food debris and grease. 4.The area under the dish drying rack is noted to have buildup of grime and debris. 5.Floors throughout the facility and the walk-in cooler have a heavy buildup of dirt and debris.6.Shelving under the cakes cooler has buildup of dust and debris. 1-6.Ensure all the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The large food prep counter is noted to have buildup of food debris and grime and doesn't appear to be cleaned and sanitized frequently.Ensure that the food prep counter is cleaned, sanitized and maintained clean.
22. Risk Management InspectionJul 11, 2024

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:1.Bread crates are stored beside the dishwasher. 2.Storage of equipment, dry ingredients and foods are done in a disorganized matter throughout the bakery. 1-2.Ensure that foods such as bread are stored away from cleaning, dishwashing and high moisture areas. The bakery must be organized in a manner that separates food preparation and storage areas from cleaning and dishwashing areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:A thermometer is not available to measure the dishwasher temperature.Ensure that a thermometer is made available and staff measure the dishwasher temperature daily. Dishwasher sanitizing temperature must be at 71 degrees Celsius at the dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:Some lights in the walk-in cooler are observed to have burnt out.Ensure that new light bulbs are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The sink in the back corner is noted to have dirty water backed up. Ensure that the sink drain is repaired, and the sink water is cleared. Produce:The handwashing sink faucet is broken.Ensure this sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The large food prep counter is noted to have buildup of food debris and grime and doesn't appear to be cleaned and sanitized frequently.Ensure that the food prep counter is cleaned, sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Cabinet shelves and drawers are noted to have buildup of food debris.2.The outside, top and area under the oven have buildup of debris and dust.3.Utensil trays are noted to have buildup of food debris.1-3.Ensure all the indicated areas are cleaned and sanitized. Bakery:1.Trays and bins of utensils throughout the facility are noted with buildup of debris and grime. 2.Dry ingredient bins are noted to be dirty and have buildup of grime.3.Trays holding dry ingredient containers, oils etc. have buildup of food debris and grease. 4.The area under the dish drying rack is noted to have buildup of grime and debris. 5.Floors throughout the facility and the walk-in cooler have buildup of dirt and debris.6.The proofer floors are wet and have heavy buildup of dirt and grime. 7.Shelving under the cakes cooler has buildup of dust and debris. 1-7.Ensure all the indicated items and areas are cleaned and sanitized.
23. Risk Management InspectionMay 30, 2024

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery:The large food prep counter is noted to have buildup of food debris and grime and doesn't appear to be cleaned and sanitized frequently.Ensure that the food prep counter is cleaned, sanitized and maintained clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Cakes containing cream layers and toppings are being thawed at room temperature before being cut. Cakes were measured to be at adequate temperatures still during the inspection.2.Pipping bags containing whipped icing are measured to be at 18 degrees Celsius, staff advised that they have been stored at room temperature for over 2 hours.1.Ensure that cakes are removed from the freezer and placed in the fridge the previous day to be thawed. Cakes were moved to the cooler during the inspection.2.Whipped cream and foods that need refrigeration must be stored at 4 degrees Celsius when not in use and not kept at room temperature for longer than 2 hours. Whipped cream is discarded during 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?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The sink in the back corner is noted to have water backed up. Ensure that the sink drain is repaired. Produce:The handwashing sink faucet is broken.Ensure this sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Cabinet shelves and drawers are noted to have buildup of food debris.2.The outside, top and area under the oven have buildup of debris and dust.3.Utensil trays are noted to have buildup of food debris.1-3.Ensure all the indicated areas are cleaned and sanitized. Bakery:1.Trays and bins of utensils throughout the facility are noted with buildup of debris and grime. 2.Dry ingredient bins are noted to be dirty and have buildup of grime.3.Trays holding dry ingredient containers, oils etc. have buildup of food debris and grease. 4.The area under the dish drying rack is noted to have buildup of grime and debris. 5.Cooler shelves have buildup of grease and grime.6.Floors throughout the facility and the walk-in cooler have buildup of dirt and debris.7.The proofer floors are wet and have heavy buildup of dirt and grime. 8.The dishwasher outside areas has heavy dust and grime buildup.9.Shelving under the cakes cooler has buildup of dust and debris. 1-9.Ensure all the indicated items and areas are cleaned and sanitized. Produce:1.The counters and shelves are noted with heavy dust buildup.2.Multi drawer storage units are noted to have heavy dust buildup.1-2.Ensure the indicated areas are cleaned and sanitized.
24. Risk Management InspectionMay 21, 2024

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery:The large food prep counter is noted to have buildup of food debris and grime and doesn't appear to be cleaned and sanitized frequently.Ensure that the food prep counter is cleaned, sanitized and maintained clean.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:Staff are noted soaking dishes in a small amount of sanitizer water in the sink. There must be enough water in the sanitizer sink to ensure that dishes are fully submerged under the water. Staff was instructed to add more sanitizer to the sink during 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?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The sink in the back corner is noted to have water backed up. Ensure that the sink drain is repaired. Produce:The handwashing sink faucet is broken.Ensure this sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Food prep counters are noted to have buildup of debris.2.Cabinet shelves and drawers are noted to have buildup of food debris.3.The top and outside areas of the dishwasher are noted to have buildup of grime.4.The outside, top and area under the oven have buildup of debris and dust.5.Utensil trays are noted to have buildup of food debris.6.Floors throughout the deli are noted to have buildup of grime and dirt.1-6.Ensure all the indicated areas are cleaned and sanitized. Bakery:1.The handwashing sink is noted to have buildup of grime.2.Trays and bins of utensils throughout the facility are noted with buildup of debris and grime. 3.Dry ingredient bins are noted to be dirty and have buildup of grime.4.Trays holding dry ingredient containers, oils etc. have buildup of food debris and grease. 5.The area under the dish drying rack is noted to have buildup of grime and debris. 6.Cooler shelves have buildup of grease and grime.7.Floors throughout the facility and the walk-in cooler have buildup of dirt and debris.8.The proofer floors are wet and have heavy buildup of dirt and grime. 9.The dishwasher outside areas has heavy dust and grime buildup.10.Shelving under the cakes cooler has buildup of dust and debris. 1-10.Ensure all the indicated items and areas are cleaned and sanitized. Meats:1.The shelve above the meat cutting board holding meat trays is noted to have buildup of dust. 2.Meat twine in a bin is noted to be contaminated with blood and drips of blood are noted on the inside of the container where meat absorbent pad are also stored.1.Ensure that this shelf is cleaned, sanitized and maintained clean.2.Ensure that the contaminated twine is removed and that the bin is stored in a manner to prevent contamination from meat debris and blood. Produce:1.The counters and shelves are noted with heavy dust buildup.2.Multi drawer storage units are noted to have heavy dust buildup.1-2.Ensure the indicated areas are cleaned and sanitized.
25. Monitoring InspectionMay 14, 2024

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli:The QUAT sanitizer in the spray bottle and the dispenser is measured to be at 1-50ppm.Ensure that the QUAT sanitizer is measured and maintained at 200ppm. Manual preparation of the QUAT sanitizer is demonstrated by the health inspector during the inspection. Bakery:The large food prep counter is noted to have buildup of food debris and grime and doesn't appear to be cleaned and sanitized frequently.Ensure that the food prep counter is cleaned, sanitized and maintained clean.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:The chicken strips, potato wedges and some chicken wings in the hot holding unit are measured to be at 44-50 degrees Celsius. Ensure that foods are stored at 60 degrees Celsius or above in the hot holding unit. Chicken strips and some other foods in the hot holding unit stored longer than 2 hours are discarded during the inspection.Bakery:A large container of garlic spread is stored on the food prep counter and is measured to be at 19 degrees Celsius, the container states that the garlic spread must be stored at 4 degrees Celsius after opening. Staff advised that the garlic spread is stored on the counter for most of the day.Ensure that the garlic spread is stored at or below 4 degrees Celsius when not in use. A staff member is instructed to discard the garlic spread during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:Staff are noted soaking dishes in a small amount of sanitizer water in the sink. There must be enough water in the sanitizer sink to ensure that dishes are fully submerged under the water. Staff was instructed to add more sanitizer to the sink during 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?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:The sink in the back corner is noted to have water backed up. Ensure that the sink drain is repaired. Produce:The handwashing sink faucet is broken.Ensure this sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1.Food prep counters are noted to have buildup of debris.2.Cabinet shelves and drawers are noted to have buildup of food debris.3.The top and outside areas of the dishwasher are noted to have buildup of grime.4.The outside, top and area under the oven have buildup of debris and dust.5.Utensil trays are noted to have buildup of food debris.6.Floors throughout the deli are noted to have buildup of grime and dirt.1-6.Ensure all the indicated areas are cleaned and sanitized. Bakery:1.The handwashing sink is noted to have buildup of grime.2.Trays and bins of utensils throughout the facility are noted with buildup of debris and grime. 3.Dry ingredient bins are noted to be dirty and have buildup of grime.4.Trays holding dry ingredient containers, oils etc. have buildup of food debris and grease. 5.The area under the dish drying rack is noted to have buildup of grime and debris. 6.Cooler shelves have buildup of grease and grime.7.Floors throughout the facility and the walk-in cooler have buildup of dirt and debris.8.The proofer floors are wet and have heavy buildup of dirt and grime. 9.The dishwasher outside areas has heavy dust and grime buildup.10.Shelving under the cakes cooler has buildup of dust and debris. 1-10.Ensure all the indicated items and areas are cleaned and sanitized. Meats:1.The shelve above the meat cutting board holding meat trays is noted to have buildup of dust. 2.Meat twine in a bin is noted to be contaminated with blood and drips of blood are noted on the inside of the container where meat absorbent pad are also stored.1.Ensure that this shelf is cleaned, sanitized and maintained clean.2.Ensure that the contaminated twine is removed and that the bin is stored in a manner to prevent contamination from meat debris and blood. Produce:1.The counters and shelves are noted with heavy dust buildup.2.Multi drawer storage units are noted to have heavy dust buildup.1-2.Ensure the indicated areas are cleaned and sanitized.
26. Risk Management InspectionMar 6, 2024

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:The surface of the large prep counter is noted to be wearing away and is no longer smooth and easily cleanable.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 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 proofer floor in the bakery has been repaired in a way that is not evenly smooth and easily cleanable and some holes on the surface have formed. Ensure that the proofer floors are repaired to be smooth and easily cleanable.
27. Risk Management InspectionJan 18, 2024

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:1.A section of the floor near the proofer and another section inside the proofer are noted to have ripped off. 2.The surface of the large prep counter is noted to be wearing and is no longer smooth and easily cleanable.1.Ensure that the floors are repaired. Facility is working on getting floors repaired.2.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling and storage racks in the bakery are noted with heavy buildup of food debris and grime. Ensure that the indicated areas are cleaned and sanitized. Some cleaning has been done.
28. Risk Management InspectionJan 5, 2024

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:1.A section of the floor near the proofer and another section inside the proofer are noted to have ripped off. 2.The surface of the large prep counter is noted to be wearing and is no longer smooth and easily cleanable.1.Ensure that the floors are repaired. Facility is working on getting floors repaired.2.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling and storage racks in the bakery are noted with heavy buildup of food debris and grime. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Dish drying shelves above the 3 compartment sink are noted to have buildup of grime and debris.Ensure that the indicated shelves are cleaned and sanitized. Some cleaning has been conducted in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meats Department:1.A plastic container that has meat equipment parts stored inside is noted to have buildup of mold on the outside of the container. The container is noted to be broken as well.2.Another container in the bottom cabinet in the meats department is noted with buildup of dirt and grime. 1.Ensure that the container is replaced and the shelve area is cleaned and sanitized.2.All containers in this area should be removed to be cleaned and sanitized regularly.
29. Risk Management InspectionDec 22, 2023

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The temperature of the dishwasher is not being measured regularly.The dishwasher sanitizing temperature must be measured daily to ensure a temperature of 71 degrees Celsius is being maintained for sanitizing dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery:1.A section of the floor near the proofer and another section inside the proofer are noted to have ripped off. 2.The surface of the large prep counter is noted to be wearing and is no longer smooth and easily cleanable.1.Ensure that the floors are repaired.2.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixers in the bakery department have buildup of food debris. Ensure that the dough mixer is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling and storage racks in the bakery are noted with heavy buildup of food debris and grime. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Grease buildup is noted on the vent hood above the deep fryer. Ensure all the vent hood is cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Buildup of grime and debris is noted on the surface of the prep table, which doesn't appear to be cleaned throughout the day. Ensure that the prep table is cleaned and sanitized frequently throughout the day at minimum every four hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.Dish drying shelves above the 3 compartment sink are noted to have buildup of grime and debris.2.Utensil bins throughout the kitchen are noted to have buildup of debris on the inside and grime on the outside areas. 3.Dry ingredient bins and containers are not clean and have buildup of grime. 4.The scale near the display cooler and the area under the scale have buildup of debris and grime. 5.Vents in the walk-in cooler have buildup of dust.1-5.Ensure all the indicated items and areas are cleaned and sanitized.Meats Department:Cabinets above and below corner back counter are noted to be cluttered.Ensure that these cabinets are decluttered and cleaned.
30. Monitoring InspectionDec 4, 2023

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery:The QUAT sanitizer solutions are measured to be at 100 ppm.Ensure that the QUAT sanitizer is replaced frequently and maintained at 200 ppm. The operator replaced the sanitizer solution during the inspection and concentration is measured to be at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:A spatula with no handle is observed inside the garlic spread container which does not allow for proper handling of the food. Ensure that utensils with handles are used to dispense foods and the utensil should not be stored inside the food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The temperature of the dishwasher is not being measured regularly.The dishwasher sanitizing temperature must be measured daily to ensure a temperature of 71 degrees Celsius is being maintained for 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?
      • Meats Department: A bucket is noted to be resting on the handwashing sink along with a cleaning cloth in the sink blocking access. Ensure that the handwashing sink is free of stored items and is accessible 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?
      • Bakery:1.A section of the floor near the proofer and another section inside the proofer are noted to have ripped off. 2.The surface of the large prep counter is noted to be wearing and is no longer smooth and easily cleanable.1.Ensure that the floors are repaired.2.The large prep counter must be repaired or replaced to ensure the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixers in the bakery department have buildup of food debris. Ensure that the dough mixer is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:The bread cooling and storage racks in the bakery are noted with heavy buildup of food debris and grime. Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.The corners of the floors as well as the walls, doors and seals on the doors of the proofer are noted to have buildup of what appears to be mold and grime.2.Grease buildup is noted on the vent hood above the deep fryer. 1-2.Ensure all the indicated items and areas are cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:Buildup of grime and debris is noted on the surface of the prep table, which doesn't appear to be cleaned throughout the day. Ensure that the prep table is cleaned and sanitized frequently throughout the day at minimum every four hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1.Dish drying shelves above the 3 compartment sink are noted to have buildup of grime and debris.2.Utensil bins throughout the kitchen are noted to have buildup of debris on the inside and grime on the outside areas. 3.Dry ingredient bins and containers are not clean and have buildup of grime. 4.The vent hood above the deep fryer has buildup of grease. 5.Floors throughout the kitchen are noted to have heavy buildup of grime and dirt.6.The scale near the display cooler and the area under the scale have buildup of debris and grime. 7.The display cooler door tracks are noted to have buildup of food debris. 8.Vents in the walkin cooler have buildup of dust.1-8.Ensure all the indicated items and areas are cleaned and sanitized.Meats Department:Cabinets above and below corner back counter are noted to be cluttered.Ensure that these cabinets are decluttered and cleaned.