Seafood City Supermarket - Food
3320 Sunridge Way NE Calgary AB T1Y 7K5 · Food - General
26 inspections
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal services (hair-cutting) were conducted within a food premises without meeting PSF requirements and outside the scope of permitted activities.- The manager advised that the hair-cutting service was only offered on Father’s Day as a one-time event and that they were not aware of the applicable regulations. The manager confirmed that this activity will not occur again.- Prior to offering any personal services in the future, approval must be obtained and all applicable requirements for operating a personal service facility must be fully met, including compliance with relevant legislation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Shell eggs were kept without temperature control. The internal food temperature measured 17.6C. Eggs were cooked during the inspection. Corrected during inspection.2. Baked goods with fresh cheese and cream cheese were stored without temperature control. Some of these products were prepared 3 days ago. Discarded.3. Time tracking labels for Time as a Public Health Control were not legible and properly printed to reflect the maximum 2 hour hold time. Logs were not properly used.-If using a time as a public health control method to display high risk foods, the food cannot be left out for more than 2 hours (not 4 hours). After 2 hours the food must be discarded. Stickers must clearly state the time the food was stored at room temperature and the discard time. -Staff must be trained on the process.-Waste logs must be kept that indicate which products were discarded.-Written procedures must be available.-If procedures or tracking are not followed, this processes for leaving food in the temperature danger zone will not be permitted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the hand wash station in the marinade room. Ensure that all hand wash stations have hot and cold running water, soap and single-use paper towels.
- 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. There was a live cockroach on the wall at the grill station. Dead cockroaches were found behind a poster on a window in Grill City. Cockroaches and the poster were removed during the inspection. Please continue to work with your pest control operator to mitigate the pest activity.2. Mouse droppings were noted in the back warehouse area. Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
- 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. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair.2. Water was leaking from a wall access panel by the hand sink in the fish processing area. Please repair.3.. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks.2. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner.3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film.4. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease and debris on grill appliances in grill city.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal services (hair-cutting) were conducted within a food premises without meeting PSF requirements and outside the scope of permitted activities.- The manager advised that the hair-cutting service was only offered on Father’s Day as a one-time event and that they were not aware of the applicable regulations. The manager confirmed that this activity will not occur again.- Prior to offering any personal services in the future, approval must be obtained and all applicable requirements for operating a personal service facility must be fully met, including compliance with relevant legislation.
- 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. There was a live cockroach on the wall at the grill station. Dead cockroaches were found behind a poster on a window in Grill City. Cockroaches and the poster were removed during the inspection. Please continue to work with your pest control operator to mitigate the pest activity.2. Mouse droppings were noted in the back warehouse area. Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
- 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. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair.2. Water was leaking from a wall access panel by the hand sink in the fish processing area. Please repair.3.. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks.2. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner. CORRECTED3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film. - Equipment was removed and is no longer at the facility - CORRECTED4. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture. CORRECTED
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease and debris on grill appliances in grill city.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Shell eggs were kept without temperature control. The internal food temperature measured 17.6C. Eggs were cooked during the inspection. Corrected during inspection.2. Baked goods with fresh cheese and cream cheese were stored without temperature control. Some of these products were prepared 3 days ago. Discarded.3. Time tracking labels for Time as a Public Health Control were not legible and properly printed to reflect the maximum 2 hour hold time. Logs were not properly used.-If using a time as a public health control method to display high risk foods, the food cannot be left out for more than 2 hours (not 4 hours). After 2 hours the food must be discarded. Stickers must clearly state the time the food was stored at room temperature and the discard time. -Staff must be trained on the process.-Waste logs must be kept that indicate which products were discarded.-Written procedures must be available.-If procedures or tracking are not followed, this processes for leaving food in the temperature danger zone will not be permitted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the hand wash station in the marinade room. Ensure that all hand wash stations have hot and cold running water, soap and single-use paper towels.
- 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. There was a live cockroach on the wall at the grill station. Dead cockroaches were found behind a poster on a window in Grill City. Cockroaches and the poster were removed during the inspection. Please continue to work with your pest control operator to mitigate the pest activity.2. Mouse droppings were noted in the back warehouse area. Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
- 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. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair.2. Water was leaking from a wall access panel by the hand sink in the fish processing area. Please repair.3.. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks.2. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner.3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film.4. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease and debris on grill appliances in grill city.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A janitorial bucket with wastewater was stored next to clean equipment on a shelf. Store janitorial equipment separately or install a barrier/ partition in between - Bakery.2. There was no physical separation between the customer area and the prep cooler in the Pinoy Street Food area. Install a barrier and/or ensure that there is separation between the customer and food prep areas.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle that contained a purple chemical was not labeled to indicate its content in Crispy Town. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Perishable baked goods such as beef empanada and products with pork meat and fresh cheese were stored without temperature control. Ensure that high risk food is stored at/below 4C or at/above 60C.2. Eggs and fish cakes on the steam table measured 33.8C and 37.1C. Ensure that high risk food is stored at/below 4C or at/above 60C.3.Time tracking labels for Time as a Public Health Control were not legible and properly printed to reflect the maximum 2 hour hold time.-If using a time as a public health control method to display high risk foods, the food cannot be left out for more than 2 hours (not 4 hours). After 2 hours the food must be discarded. Stickers must clearly state the time the food was stored at room temperature and the discard time. -Staff must be trained on the process.-Waste logs must be kept that indicate which products were discarded.-Written procedures must be available.-If procedures or tracking are not followed, this processes for leaving food in the temperature danger zone will not be permitted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A jug was stored in the basin of the hand sink in Grill City. Ensure that all hand wash stations are accessible at all times. Corrected during inspection.2. The cold water tap at the hand sink in the cold production room was not working. Please repair. Ensure that all hand wash stations have hot and cold running water, soap and single-use paper towels.3. The hand sink in the cook line (main kitchen) was obstructed by a table. Corrected during inspection. The table was removed.4. There were no paper towels at the back hand sink. Corrected during inspection. The dispenser was refilled.5. Water was leaking from the tap at the hand sink in the cook line in the main kitchen. Please repair.6. The wall mounted soap dispenser by the steam table was repaired with tape. Please repair.7. The hand sink was situated immediately adjacent to open food on the steam table with no splashguard in between. Install a splash guard.
- 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. Two live cockroaches were noted in Grill City and Noodle Town. Please continue to work with your pest control operator to mitigate the pest activity.2. Mouse droppings were noted in the back warehouse area (on/below storage shelves, corners of the floor, below equipment). Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
- 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. The hand sinks had a hole around the waste plumbing line in Crispy Town and in Grill City. Please properly seal these areas to prevent pest harborage2. Wall panels in the dishwashing area were bulging, leaving gaps on the walls. Walls were dirty and had mould growth. Please clean and repair.3. There were holes in the stainless steel backsplash behind the Accutemp equipment. Please repair.4. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair.5. There was a hole in the stainless-steel wall covered with duct tape in the meat department. Please repair.6. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests.7. An absorbent material was being used on the sneeze guard between the grill station and steam table. There was an opening on the underside of the stainless steel ledge under this sneeze guard. Please close seal the gap on the underside of the stainless steel ledge in Grill City. Ensure that all surfaces are smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks.2. The pop dispenser nozzles were dirty. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner.3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film.4. There were gaps in the wooden cutting boards. Cutting boards in the produce and fish processing areas were stained with scratch marks throughout. Discard all cutting boards that are damaged and that can no longer be properly cleaned and sanitized.5. A cutting board was stored on the floor in the fish processing area. Please clean and sanitize the cutting board and then store it in such a way that it is protected from contamination.6. The cushioned floor mat was damaged in the Pinoy Street Food area. Please replace the floor mat. Ensure that all equipment is maintained in good repair.7. A pair of tongs was damaged with tape on the handle in the fish processing area. Corrected during inspection. Tongs were discarded.8. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture.9. Pieces of styrofoam were being used on food preparation surfaces. Please remove. Only use surfaces that are smooth, cleanable and non-absorbent to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease and debris on grill appliances, the floor of the grill station and the underside of a food preparation table in the hot food areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **May 23 - 2026 - One of the steam tables was not operational as it required repair. Operator stated that element parts were being acquired and were awaiting delivery to conduct repair**
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bins of cooked and partially cooked meat were stored at room temperature, with no means of temperature control (16°Celsius to 21°Celsius internal temperature).Action required:Ensure that all high-risk foods are stored at 4°Celsius or less or at/above 60°Celsius. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Violations observed May 20, 2026Multiple high-risk foods were stored at less than 60°Celsius in the hot holding units, including but not limited to fried meat products, soups and stews. The internal temperatures ranged from 31°Celsius to 47°Celsius.Action required:Ensure that hot holding units are preheated before use and that foods are heated to 74°Celcius or higher before placing in the hot holding unit.Verify the internal temperature of all food held in the hot holding units at least twice per day. Maintain written temperature records that include corrective actions taken when food is below 60°Celsius, for an Alberta Health Services Public Health Inspector to review. Ensure that staff are trained in how to preheat the hot holding units and take food temperatures.May 6, 20261. One of the steam tables (furthest from the meat grilling area) was full of hot food but was not turned on. Ensure that hot holding units are preheated to more than 60C before being used to hot hold. Staff turned on the steam table during the inspection.2. Various inserts of high-risk foods in the steam tables in Grill City had an internal temperature below 60C (22C to 38C). Staff were directed to reheat the foods to 74C. Foods were removed from the steam tables to be reheated during the inspection. Ensure that all potentially hazardous high-risk foods are stored at 60C or above when hot holding. ***This is a repeat violation***3. Temperature logs were unavailable upon request. Please keep temperature logs to ensure that foods are hot held at 60C or above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The paper towel dispenser at one of the hand wash stations in crispy town was not stocked with single-use paper towels.2. Two large containers of food were stored in front of a hand wash station in the kitchen. A metal ladle was stored in the basin of one of the hand wash sinks.Action required:1. Ensure that all hand wash stations are stocked with soap and single-use paper towels.2. Remove the food and equipment stored in front and inside of the hand sinks. Ensure that the hand wash stations are always accessible for hand washing.
- 15. Is the facility free of a pest infestation?
- 1. There was evidence of cockroaches in the facility. Live cockroaches were observed beside and below a steam table. Pest control monitoring glue boards in the hot food preparation areas contained an abundance of cockroaches of all cycles of life. Cockroach frass was noted on surfaces in the facility.2. An effective pest control program was not in place.3. Several holes, gaps, and other areas of pest harborage were identified.Action required:1. Work with a pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice;2. Identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.3. Clean and disinfect all surfaces contaminated by cockroach activity.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- May 6, 2026 - There are signs on the hot holding units indicating that they are out of order. Units are not currently in use.The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Violations noted May 20, 2026Food encrusted serving utensils were stored in a container at the end of the steam table.Action required:Ensure that serving utensils are stored in such a way to prevent contamination such as in a food grade sanitizing solution (100 PPM bleach or 200 PPM quats).Food encrusted serving utensils were stored in a container at the end of the steam table.May 6, 2026Visible dirty/used serving utensils were stored in the small sink at the end of each steam table in Grill City. Ensure that serving utensils are stored in such a way to prevent contamination of food such as:1. Submerged in an approved sanitized solution (i.e. 200ppm Quats).2. In continuously running water.3. In separate containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of grease and/or food debris below and behind equipment, on plumbing pipes, surfaces and floors.2. An effective cleaning schedule was not in place.Action required:1. Ensure that all equipment and areas in the kitchen are clean, sanitized and free of grease, dirt and grime.2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared/ready for use in the Grill City area. Ensure that whenever food handling is occurring that an approved sanitizing solution is available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. One of the steam tables (furthest from the meat grilling area) was full of hot food but was not turned on. Ensure that hot holding units are preheated to more than 60C before being used to hot hold. Staff turned on the steam table during the inspection.2. Various inserts of high-risk foods in the steam tables in Grill City had an internal temperature below 60C (22C to 38C). Staff were directed to reheat the foods to 74C. Foods were removed from the steam tables to be reheated during the inspection. Ensure that all potentially hazardous high-risk foods are stored at 60C or above when hot holding. ***This is a repeat violation***3. Temperature logs were unavailable upon request. Please keep temperature logs to ensure that foods are hot held at 60C or above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Violation not assessed during the May 6, 2026 inspection. Hand sink across from hot food in Crispy Town – faucet is leaking. There was no hot water at the hand wash station near the ice machine. Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Visible dirty/used serving utensils were stored in the small sink at the end of each steam table in Grill City. Ensure that serving utensils are stored in such a way to prevent contamination of food such as:1. Submerged in an approved sanitized solution (i.e. 200ppm Quats).2. In continuously running water.3. In separate containers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- May 6, 2026 - There are signs on the hot holding units indicating that they are out of order. Units are not currently in use.The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink across from hot food in Crispy Town – faucet is leaking. There was no hot water at the hand wash station near the ice machine. Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink.2 Tap at the 3 compartment sink beside the dishwasher was leaking.3. Plumbing below the 1 compartment sink, across from the braising station, was leaking. Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gaskets around on the door of the upright hot holding units in grill city were broken or missing. 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?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink across from hot food in Crispy Town – faucet is leaking. There was no hot water at the hand wash station near the ice machine. Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink.2 Tap at the 3 compartment sink beside the dishwasher was leaking.3. Plumbing below the 1 compartment sink, across from the braising station, was leaking. Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gaskets around on the door of the upright hot holding units in grill city were broken or missing. 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?
- Demand Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in the sanitizer bucket below the hot food display in Crispy Town. Staff directed to refresh the solution.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle of sanitizer in the bakery was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Various hot foods in Crispy Town were hot held between 31C to 52C (internal). Staff directed to reheat the food to 74C.2.Grab and go display cooler in Crispy Town was maintaining 14C. Perishable drinks discarded. Please repair the cooler. Ensure that it is maintaining 4C or less.3. Pieces of fish were thawing in stagnant water in the seafood department (6C external). Ensure that potential hazardous high risk food is thawed using an approved method such as under cold continuously running water.4. Cooked fish was stored at 55C in the upright hot holding unit (Grill City). Ensure that all high risk food is stored at/60C when hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was maintaining 54 to 55 degrees Celsius in the final rinse cycle. 0ppm chlorine measured in the dishwasher. Repair the machine. Ensure that it is operating according to the manufacturers specifications. Use the 3 compartments sink method to dishwash until the machine is repaired. Dishwash repair tech was onsite before the end of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unavailable upon request. Ensure that test strips for each type of sanitizer used in the facilty are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink across from hot food in Crispy Town – faucet is leaking and paper towel dispenser was empty.Hand sink on the far side of the hot food in Crispy Town was not stocked with paper towels.The hot and cold water taps at the hand wash station in the marinade room were leaking.The paper towel dispenser at the hand sink across from the cooking line (near dishwashing area) was empty.There was no hot water at the hand wash station near the ice machine.There was no paper towel at the hand sink across from the deep fryers in the main kitchen. Hot water tap was also leaking.There was no soap or paper towel at the hand wash station in the dishwashing area.A coffee pot was stored in the basin of the hand wash sink across from the hot food in grill city. Corrected during inspection.There was no paper towel dispenser at the hand wash station in the street food area. A container was stored in the basin of the hand wash station, near 3 compartment sink, in the seafood area. The paper towel dispenser was empty.The cold water tap at the hand wash station in the produce area was broken.There was no soap or paper towels at the hand wash station in the cake decorating area – bakery.There was no soap at the hand wash station next to the 3 compartment sink – bakery.Staff were directed to immediately ensure that all hand wash stations were stocked with soap and single-use paper towels. Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Plumbing below the one compartment prep sink in the marinade room was missing. A plastic bag was noted around the bottom of the sink leading into the drain on the floor below.2. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink.3. Tap at the 3 compartment sink beside the dishwasher was leaking.4. The spray faucet at the 3 compartment sink in grill city was leaking. Water was also leaking from the plumbing below the sink.5. Thawing sinks in the seafood area were draining onto the floor. 6. A pipe connected to the hot water tank was leaking.Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes.7. A ceiling tile above the mop sink was out of place and posed a fall hazard. Please replace the tile and ensure that the surface is smooth, cleanable and non-absorbent to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The door of the 1 door cooler, in grill city, fell off when the inspector tried to open it. Please repair the door. Ensure that all equipment is maintained in good repair.2. The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.3. A large ice scraper, intended for outdoor use was used to stir a sink of thawing fish. The handle was constructed of wood and the finish was damaged. Stop using the ice scraper. Ensure that all utensils and equipment are in good repair.4. Cleaning is needed on the coolers and freezers in grill city, inside the ice machine and prep cooler (crispy town). 5. A chopping knife had tape on the handle. Please remove the tape as it isn’t cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Tongs and other utensils are stored at room temperature. -Ensure that the tongs and utensils are stored immersed in ice water or an approved sanitizing solution.2) Broken containers were used to stored food. -Ensure that food containers/equipment are intact so that can be cleaned and sanitized.Update: Feb 4, 2026:Numerous broken food containers were noted throughout the kitchen and food handling areas. Discard all broken food containers and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed on the floors, walls and behind/below equipment in the dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was observed that the operators were not changing gloves. Hand washing was also not being done on regular basis. -Ensure that the gloves are changed regularly and hand washing is done.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pork BBQ and two containers of pork skewers were stored at room temperature. the temperature was measured at 21 degrees C.* All the above-mentioned food was discarded.-Ensure that the perishable food is stored at 4 degrees c or less or 60-degrees C or greater.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dirty utensils were being placed inside the hand wash sink. -Ensure that the hand wash sink is not obstructed by utensils and is designated for hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)Tongs and other utensils are stored at room temperature. -Ensure that the tongs and utensils are stored in ice water.2) Broken containers were used to stored food. -Ensure that food containers/equipment are intact so that can be cleaned and sanitized.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Whole cooked pig sale on the weekends : * No Hand washing sink where the food handling was occurring. They set up beside the dining area.* No temp. control. Food was just placed on the cart; it was not heated unit. It was not hold on the hot holding. * No temp. record of whole cooked pig*40C internal temp of the left-over cooked pig.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- * Food Cart they placed the pig did not have any sneeze guard or barrier from the general public access
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Whole cooked pig sale on weekends:* No temp. control. Food was just placed on the cart; it was not heated unit. It was not hold on the hot holding. * No temp. record of whole cooked pig*40C internal temp of the left-over cooked pig.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *40C internal temp of the left-over cooked pig. There is no temp. control or temperature of cooked whole pig. Staff and operator was not aware of internal cook temp. of whole pig. Left over pig was 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?
- *One of the hand sinks in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.*Hand soap dispenser was not operational at one of the hand sinks in the kitchen. Hand soap was not accessible at that hand sink. Please make sure repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control reports unavailable at the time of inspection. Al records must be made readily available for the inspector an must be kept for 3 months.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The measured temperature of the water at station 4 was at 32C. Even if the food is low risk, the temperature for hot holding should be kept at 60C or above. Call for service and do not display food until the repair is done2. The rinse gauge on dishwasher did not moved from zero. Even after multiple times. Replace the faulty gauge
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The "Rinse" gauge at the mechanical washer not working. Replace the gauge. Meantime use the Min/Max function on your probe thermometer to check proper sanitation. The temperature at the dish level should be 71 C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cutting boards not cleaned properly. Observed built-up dirt in the grooves. Cutting boards need to be scrubbed daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair the leaking hot water faucet at the "noodle street" hand sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The "Rinse" gauge at the mechanical washer not working. Replace the gauge. Meantime use the Min/Max function on your probe thermometer to check proper sanitation. The temperature at the dish level should be 71 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantities of high-risk food items in bulk containers containing raw meat products at the Go Grill station by the deep-frying area were stored in room temperature. The internal temperature of the meat was 20°C. The raw meat products were discarded during the inspection. The inspector informed the staff/manager that all high-risk food products, including raw meat, must not be stored in room temperature and be kept at or below 4°C. Please educate all staff regarding the proper handling and storage of high-risk food items.**OUTSTANDING (2024-04-30). Meat products, including chicken and pork meat, were still noted being stored outside refrigeration at the Meat Department.**OUTSTANDING: COLD-HOLDING UNIT (2024-05-09). The refrigeration units beside the barbecue station were noted as inadequate with high-risk food items, including raw fish, measured at 10-14°C internal temperature; the raw fish products were discarded during the inspection. Please ensure to monitor all refrigeration units to ensure that they are able to maintain a temperature of 4°C at all times. **OUTSTANDING: HOT-HOLDING UNIT (2024-05-09). The two hot-holding front display units at the Go Grill Station were noted as not working. Food items in the display inserts were measured at 30-40°C. The food items were discarded. Please ensure to not use the hot-holding unit until fixed and inspected by an Executive Officer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Street Food section did not have a handwashing station. Staff were noted handling food in the area. The inspector informed the manager that all food preparation areas must have an accessible handwashing station that is properly plumbed with hot and cold water. Without a proper handwashing station, no food preparation or handling can occur at the Street Food section. Thus, please either install a handwashing station or remove the Street Food section.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at inadequate concentrations: some solutions measured above 400-ppm, and some solutions measured at 0-ppm. Some QUAT sanitizer solutions were being manually mixed, and some QUAT sanitizer was being dispensed from the pre-diluted QUAT dispenser. However, the dispenser was not functional at it was not dispensing QUAT solutions. The inspector informed the staff/manager that a 200-ppm chlorine sanitizer solution must be maintained at all times during the operations. Please contact a technician to service the dispenser. In the mean time, staff/manager were educated on how to manually mix a 200-ppm QUAT solution by following the manufacturer's instructions on the concentrate's label.**FIX THE SANITIZER DISPENSER.**OUTSTANDING (2024-04-30). The QUAT sanitizer dispensers in various locations were not dispensing the correct concentration: either at 0-ppm or above 400-ppm. Please ensure to maintain a QUAT concentration of 200-ppm in all sanitizer dispensers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing of several meat products was observed where the meat products are stored at room temperature. Other meat products were stored in stagnant water in the compartment sink. The inspector discussed the proper thawing procedures with the staff/operator. 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantities of high-risk food items in bulk containers containing raw meat products at the Go Grill station by the deep-frying area were stored in room temperature. The internal temperature of the meat was 20°C. The raw meat products were discarded during the inspection. The inspector informed the staff/manager that all high-risk food products, including raw meat, must not be stored in room temperature and be kept at or below 4°C. Please educate all staff regarding the proper handling and storage of high-risk food items.**OUTSTANDING (2024-04-30). Meat products, including chicken and pork meat, were still noted being stored outside refrigeration at the Meat Department.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT sanitizer solutions for sanitizing food-contact surfaces were not being tested using test strips to ensure adequate concentration. The inspector informed the staff/manager that all sanitizer solutions must be adequately maintained at all times and maintained between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which may contaminate food. Please educate staff with testing sanitizer solutions during their shifts.**OUTSTANDING (2024-04-30). The QUAT sanitizer solutions were still not at correct concentrations. Testing of the sanitizer solutions were not being conducted. Please ensure to test all sanitizer solutions and implement a proper system to test the solutions whenever it is dispensed and be checked at least every 2 hours.The chlorine mechanical dishwasher was not being tested daily to ensure that a 100-ppm chlorine concentration is maintained. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to test and record the dishwasher chlorine concentration daily before use.**RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.**OUTSTANDING (2024-04-30). No records provided for the daily check of the dishwasher. Implement a proper system to test and record the chlorine concentration of the dishwasher.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The handwashing sinks did not have adequate hot water. The handwashing sink in the Grill City and the Meat station was measured at 30°C; the handwashing sink in the Meat station also did not have enough pressure: dispensing water very slowly and low quantity. The handwashing sink in the front counter station of the Meat department did not have soap (corrected during inspection). The inspector informed the manager that all handwashing sinks must be equipped with soap at all times, and with adequate amount of hot and cold water.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no Food Safety Training Certificate provided during the inspection. According to the manager, some staff had taken the Food Safety course. However, all encountered staff did not demonstrate adequate food safety knowledge during the inspection. The inspector informed the manager that at least one person, preferably at the supervisory level, must have a Food Safety certification for each shift, and preferably for each station. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN VALID FOOD SAFETY TRAINING CERTIFICATES.**OUTSTANDING (2024-04-30). Food Safety Training Certificates were provided during the inspection. However, the supervisors still did not demonstrate adequate Food Safety knowledge. Enroll supervisors to a full Food Safety Course approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report.
- 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 compartment sink at the Seafood Department was leaking and excessively draining the water down the drain, resulting to flooding in the area. Please fix the plumbing system to prevent the flooding of the area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat leftovers and juices were noted on the chopping boards in the Meat Department; the chopping boards were not being cleaned and sanitized routinely throughout the day. The staff, supervisor, and manager mentioned that the boards were only being washed and sanitized at the end of the day. The inspector informed the staff, supervisor, and manager that the chopping boards must be washed and sanitized at least every 2 hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several scoops for dry products were stored inside the bins with the scoops covered in products, with some having thick accumulations of food remnants. Some scoops were also made of cut plastic jugs/containers. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients, then the scoops must be routinely washed and sanitized. Also, please ensure to use proper scoops as cut plastic containers may not be meant to be reused. **REPEATED OFFENCE. First cited on April 23, 2024.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
10 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There was a dented can found during the inspection. The dented can was discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the condition of all canned food items, and that they must be discarded immediately and not be served or used as an ingredient if any signs of damage, including dents, appear.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at inadequate concentrations: some solutions measured above 40-ppm, and some solutions measured at 0-ppm. Some QUAT sanitizer solutions were being manually mixed, and some QUAT sanitizer was being dispensed from the pre-diluted QUAT dispenser. However, the dispenser was not functional at it was not dispensing QUAT solutions. The inspector informed the staff/manager that a 200-ppm chlorine sanitizer solution must be maintained at all times during the operations. Please contact a technician to service the dispenser. In the mean time, staff/manager were educated on how to manually mix a 200-ppm QUAT solution by following the manufacturer's instructions on the concentrate's label.**FIX THE SANITIZER DISPENSER.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items in the cooler were found not adequately covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.**ENSURE ALL FOOD ITEMS BEING COVERED DURING STORAGE.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperatures of the food items in the hot-holding front display inserts were measured at 45-50°C. The setting of the unit was set to minimum during the inspection; thus, the unit was adjusted during the inspection. Overstocking of food beyond the maximum fill line indicator was also observed during the inspection. The inspector informed the staff and manager that food must not be filled beyond the maximum fill line and to routinely stir the food items to ensure the even heat distribution throughout the food.**ENSURE ALL COOKED FOOD ITEMS ARE STORED AT OR ABOVE 60°C DURING HOT-HOLDING.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantities of high-risk food items in bulk containers containing raw meat products at the Go Grill station by the deep-frying area were stored in room temperature. The internal temperature of the meat was 20°C. The raw meat products were discarded during the inspection. The inspector informed the staff/manager that all high-risk food products, including raw meat, must not be stored in room temperature and be kept at or below 4°C. Please educate all staff regarding the proper handling and storage of high-risk food items.Cooked tapioca pearls were stored in room temperature at the back kitchen area in room temperature and measured to have an internal temperature of 24°C with no information on how long the pearl had been sitting in room temperature. The pearls were discarded during the inspection. The inspector informed the staff/manager that all high-risk food products, including cooked tapioca pearls, must not be stored in room temperature and be kept at or below 4°C or at or above 60°C. Please educate all staff regarding the proper handling and storage of high-risk food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The Ultra San Bucket Sanitizer concentrate was later found to be empty; no other concentrate solution available on site during the inspection; please obtain new chemical sanitizer solution for the dishwasher. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 200-ppm QUAT sanitizer solution in the multiple-compartment sink using the correct QUAT-water ratio as per the manufacturer's instruction: 2-5 mL per 1 liter of water.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT sanitizer solutions for sanitizing food-contact surfaces were not being tested using test strips to ensure adequate concentration. The inspector informed the staff/manager that all sanitizer solutions must be adequately maintained at all times and maintained between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which may contaminate food. Please educate staff with testing sanitizer solutions during their shifts.The chlorine mechanical dishwasher was not being tested daily to ensure that a 100-ppm chlorine concentration is maintained. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to test and record the dishwasher chlorine concentration daily before use.**RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no Food Safety Training Certificate provided during the inspection. According to the manager, some staff had taken the Food Safety course. However, all encountered staff did not demonstrate adequate food safety knowledge during the inspection. The inspector informed the manager that at least one person, preferably at the supervisory level, must have a Food Safety certification for each shift, and preferably for each station (Grill City and Go Grill). A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN VALID FOOD SAFETY TRAINING CERTIFICATES.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several scoops for dry products were stored inside the bins with the scoops covered in products, with some having thick accumulations of food remnants. Some scoops were also made of cut plastic jugs/containers. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients, then the scoops must be routinely washed and sanitized. Also, please ensure to use proper scoops as cut plastic containers may not be meant to be reused. The scoops were removed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Do not store knives in spaces between equipment. Store in the bucket with ice/water
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean off the dust from the fan covers in the prep room
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that the storage boxes for clean utensils are also clean and sanitary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chopping block at the fish department must be re-surfaced or replaced. The deep grooves won't permit a proper cleaning
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?