Skip to content
Loading map…

Smilie's Place

8214 175 Street NW Edmonton AB T5T 1V1 · Food - General

Official record from Alberta →

Inspection summary

Smilie's Place has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on May 26, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 12 times across 7 separate inspections, most recently on May 26, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

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

    Recorded 11 times across 5 separate inspections, most recently on July 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

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

    Recorded once on July 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 21 times across 5 separate inspections, most recently on May 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 5 separate inspections, most recently on July 25, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring 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?
      • No pest control records being maintained. Operator indicating self-monitoring. Please maintain AHS checklist/report monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Kitchen handsink require repair or replacement not providing running hot water.- Faucet at the 2 compartment sink is leaking.
  2. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records being maintained. Operator indicating self-monitoring. Please maintain AHS checklist/report monthly.
  3. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution prepared for cleaning and sanitizing equipment and surfaces during food preparation. Household bleach available onsite. Sanitizer solutions should be prepared and ready for use during food preparation measuring at a concentration of 100 ppm chlorine, which can be made by combining a 1/2 tsp of bleach with 1 liter of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips used to measure mechanical dishwasher sanitizer concentration expired. Obtain chlorine test strips capable of measuring concentration of 100 ppm chlorine to verify manual and mechanical dishwashing sanitation.
    • 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?
      • -Weather stripping missing from bottom of exterior door located at back of kitchen to the left with visible light shining between the door frame and door.-Hole in ceiling noted near back of kitchen with areas where ceiling tiles are missing. Repair weather stripping to back left kitchen exterior door to ensure tight seal. Repair hole in ceiling tile and replace ceiling tiles to reduce pest entry and activity. No holes noted at the back of the bar area.
    • 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?
      • Written pest control records were not available for viewing onsite upon request. Please forward the most recent written pest control records to this office and ensure monthly records are available onsite upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted is expired and not easily visible to the public as posted near ceiling. Print valid permit and post permit where easily viewable by public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in disrepair with exposed wood at back of kitchen beside display cooler. Wall to be repaired in a manner that allows for surface to be smooth, easily cleanable, and impervious 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?
      • Light fixture near back of kitchen missing protective covering. Ensure all lighting fixtures have a protective cover or are shatter-proof to protect food from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Still pending 7/24/2024Leak from ceiling at rear of kitchen in front of display cooler. Repair leak from ceiling to prevent water damage and food contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dim lighting in back of kitchen. Appropriate lighting levels are required to allow for kitchen activities to be conducted safely and ensure adequate cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Interior of ice machine has a line of grime build up. - Visible debris build up noted on hot holding equipment, woks, walk-in cooler ceiling and floor. - Oil film and debris noted on grill surfaces and fryer utensils stored. - Display cooler at rear of kitchen appears to have been cleaned with no standing water noted. Additional cleaning required as debris noted to the bottom left of the cooler. Additional cleaning and sanitization of the above equipment is required. Empty ice machine prior to cleaning to reduce the risk of cross contamination. Interior of stand-alone freezers appears to be in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting block on central prep station excessively worn and scored. Refinish or remove wood cutting block due to risk of cross contamination as surface is not smooth and easily cleanable. As per operator this wood block is not currently in use and will be refinished prior to use. Previously noted prep counter cutting board with excessive scoring appears to have been removed from kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted visible debris build up at the back of the interior central preparation station cooler. Additional cleaning and sanitizing required at the back of the interior central preparation station cooler. Kitchen floors, walls, and exterior surfaces of central preparation station appear to be in an improved state of cleanliness.
  4. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution prepared for cleaning and sanitizing equipment and surfaces during food preparation. Household bleach available onsite. Sanitizer solutions should be prepared and ready for use during food preparation measuring at a concentration of 100 ppm chlorine, which can be made by combining a 1/2 tsp of bleach with 1 liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 compartment sink - observed 3 larges bags of raw chicken being left out to thaw. Returned back to the walk in cooler.- Potentially hazardous foods shall be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria. Food may be thawed:i) under refrigeration at 4C (40F) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Still pending 07/24/24High temperature dishwasher behind the bar measuring at maximum temperatures of 63.8 C, 64.0 C, and 61.0 C at dish level. Schedule dishwasher maintenance to ensure a maximum temperature of greater than 71.0 C is reached at dish level to provide adequate sanitation. Owner agreeable to use the mechanical dishwasher available in the kitchen until maintenance performed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips used to measure mechanical dishwasher sanitizer concentration expired. Obtain chlorine test strips capable of measuring concentration of 100 ppm chlorine to verify manual and mechanical dishwashing sanitation.
    • 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?
      • -Weather stripping missing from bottom of exterior door located at back of kitchen to the left with visible light shining between the door frame and door.-Hole in ceiling noted near back of kitchen with areas where ceiling tiles are missing. Repair weather stripping to back left kitchen exterior door to ensure tight seal. Repair hole in ceiling tile and replace ceiling tiles to reduce pest entry and activity. No holes noted at the back of the bar area.
    • 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?
      • Written pest control records were not available for viewing onsite upon request. Please forward the most recent written pest control records to this office and ensure monthly records are available onsite upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted is expired and not easily visible to the public as posted near ceiling. Print valid permit and post permit where easily viewable by public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in disrepair with exposed wood at back of kitchen beside display cooler. Wall to be repaired in a manner that allows for surface to be smooth, easily cleanable, and impervious 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?
      • Light fixture near back of kitchen missing protective covering. Ensure all lighting fixtures have a protective cover or are shatter-proof to protect food from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Still pending 7/24/2024Leak from ceiling at rear of kitchen in front of display cooler. Repair leak from ceiling to prevent water damage and food contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dim lighting in back of kitchen. Appropriate lighting levels are required to allow for kitchen activities to be conducted safely and ensure adequate cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Interior of ice machine has a line of grime build up. - Visible debris build up noted on hot holding equipment, woks, walk-in cooler ceiling and floor. - Oil film and debris noted on grill surfaces and fryer utensils stored. - Display cooler at rear of kitchen appears to have been cleaned with no standing water noted. Additional cleaning required as debris noted to the bottom left of the cooler. Additional cleaning and sanitization of the above equipment is required. Empty ice machine prior to cleaning to reduce the risk of cross contamination. Interior of stand-alone freezers appears to be in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting block on central prep station excessively worn and scored. Refinish or remove wood cutting block due to risk of cross contamination as surface is not smooth and easily cleanable. As per operator this wood block is not currently in use and will be refinished prior to use. Previously noted prep counter cutting board with excessive scoring appears to have been removed from kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted visible debris build up at the back of the interior central preparation station cooler. Additional cleaning and sanitizing required at the back of the interior central preparation station cooler. Kitchen floors, walls, and exterior surfaces of central preparation station appear to be in an improved state of cleanliness.
  5. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution prepared for cleaning and sanitizing equipment and surfaces during food preparation. Household bleach available onsite. Sanitizer solutions should be prepared and ready for use during food preparation measuring at a concentration of 100 ppm chlorine, which can be made by combining a 1/2 tsp of bleach with 1 liter of water.
    • 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 behind the bar measuring at maximum temperatures of 63.8 C, 64.0 C, and 61.0 C at dish level. Schedule dishwasher maintenance to ensure a maximum temperature of greater than 71.0 C is reached at dish level to provide adequate sanitation. Owner agreeable to use the mechanical dishwasher available in the kitchen until maintenance performed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips used to measure mechanical dishwasher sanitizer concentration expired. Obtain chlorine test strips capable of measuring concentration of 100 ppm chlorine to verify manual and mechanical dishwashing sanitation.
    • 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?
      • -Weather stripping missing from bottom of exterior door located at back of kitchen to the left with visible light shining between the door frame and door.-Hole in ceiling noted near back of kitchen with areas where ceiling tiles are missing. Repair weather stripping to back left kitchen exterior door to ensure tight seal. Repair hole in ceiling tile and replace ceiling tiles to reduce pest entry and activity. No holes noted at the back of the bar area.
    • 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?
      • Written pest control records were not available for viewing onsite upon request. Please forward the most recent written pest control records to this office and ensure monthly records are available onsite upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted is expired and not easily visible to the public as posted near ceiling. Print valid permit and post permit where easily viewable by public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in disrepair with exposed wood at back of kitchen beside display cooler. Wall to be repaired in a manner that allows for surface to be smooth, easily cleanable, and impervious 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?
      • Light fixture near back of kitchen missing protective covering. Ensure all lighting fixtures have a protective cover or are shatter-proof to protect food from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak from ceiling at rear of kitchen in front of display cooler. Repair leak from ceiling to prevent water damage and food contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dim lighting in back of kitchen. Appropriate lighting levels are required to allow for kitchen activities to be conducted safely and ensure adequate cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Interior of ice machine has a line of grime build up. - Visible debris build up noted on hot holding equipment, woks, walk-in cooler ceiling and floor. - Oil film and debris noted on grill surfaces and fryer utensils stored. - Display cooler at rear of kitchen appears to have been cleaned with no standing water noted. Additional cleaning required as debris noted to the bottom left of the cooler. Additional cleaning and sanitization of the above equipment is required. Empty ice machine prior to cleaning to reduce the risk of cross contamination. Interior of stand-alone freezers appears to be in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting block on central prep station excessively worn and scored. Refinish or remove wood cutting block due to risk of cross contamination as surface is not smooth and easily cleanable. As per operator this wood block is not currently in use and will be refinished prior to use. Previously noted prep counter cutting board with excessive scoring appears to have been removed from kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted visible debris build up at the back of the interior central preparation station cooler. Additional cleaning and sanitizing required at the back of the interior central preparation station cooler. Kitchen floors, walls, and exterior surfaces of central preparation station appear to be in an improved state of cleanliness.
  6. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution available for cleaning and sanitizing equipment, utensils, and surfaces. Obtain sanitizing solution for cleaning and sanitizing equipment, utensils, and surfaces. Recommended sanitizers include a 100 ppm chlorine solution (1/2 tsp of bleach per liter of water) or quaternary ammonium solution measuring at a concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Bin containing chicken wings in walk-in cooler stored on the floor. - Tin can and plastic container found inside bulk rice storage. Ensure food is not stored on the ground to prevent cross contamination. Remove tin can and plastic container from bulk rice storage. Use a utensil with a handle as a scoop to access bulk foods and store utensil in a clean manner outside of the bulk supply to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips used to measure mechanical dishwasher sanitizer concentration expired. Obtain chlorine test strips capable of measuring concentration of 100 ppm chlorine to verify manual and mechanical dishwashing sanitation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at hand washing sink in kitchen. Roll of paper towel with elastic bands around roll noted at hand sink. Ensure adequate supply of paper towels available in dispenser and easily accessible at handwashing sink.
    • 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?
      • - Mouse droppings noted near back wall of kitchen. - Unalive cockroach noted within central prep station compartment. Clean mouse droppings following provided document for proper cleaning with personal protective equipment. Conduct regular cleaning of surfaces and equipment. Monitor for and seal any potential points of entry to deter pest activity within the facility. As per operator actively working with pest control company to address above issues.
    • 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?
      • Written pest control records were not available for viewing onsite upon request. Please forward the most recent written pest control records to this office and ensure monthly records are available onsite upon request.
    • 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?
      • -Weather stripping missing from bottom of exterior door located at back of kitchen to the left with visible light shining between the door frame and door.-Hole in ceiling noted near back of kitchen. Outstanding violation not observed at this inspection and to be assessed at re-inspection:-Holes in the back area of the bar Repair weather stripping to back left kitchen exterior door to ensure tight seal. Repair hole in ceiling tile and any other outstanding structural issues noted to reduce pest entry and activity.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted is expired and not easily visible to the public as posted near ceiling. Print valid permit and post permit where easily viewable by public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture near back of kitchen missing protective covering. Ensure all lighting has a protective cover or is shatter-proof to protect food from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak from ceiling at rear of kitchen in front of display cooler. Repair leak from ceiling to prevent water damage and cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dim lighting in back of kitchen. Appropriate lighting levels are required to allow for kitchen activities to be conducted safely and ensure adequate cleaning and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall in disrepair with exposed wood at back of kitchen beside display cooler. Wall to be repaired in a manner that allows for surface to be smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Metal skimmer utensil in disrepair with mesh separated from frame. - Metal strainer in disrepair with metal joint splitting open. Discard and replace damaged utensils to prevent physical hazards entering food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Wood cutting block on central prep station excessively worn and scored. - Prep counter cutting board stored vertically beside cooler with excessive scoring and discoloration. Remove wood cutting block due to risk of cross contamination as surface is not smooth and easily cleanable. Replace or refinish prep counter cutting board as surface is not smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Interior of ice machine has a line of grime build up. - Visible debris build up noted on hot holding equipment, woks, interior stand-alone freezers, walk-in cooler ceiling and floor. - Oil film noted on grill surfaces and fryer utensils on food storage shelf. - Empty display cooler at rear of kitchen has mould and standing water inside of the equipment on the bottom level. Clean and sanitize the above equipment to maintain clean and sanitary conditions. Empty ice machine prior to cleaning to reduce the risk of cross contamination. As per operator professional cleaning has been arranged for cleaning cooler mould.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Noted visible debris build up in throughout kitchen on floors, walls, and interior and exterior surfaces of central preparation station. Clean and sanitize the above areas. Ensure regular cleaning schedules are followed to maintain kitchen in clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • - Garbage bag noted at back exit not stored in bin. - Copious amounts of empty bottles stacked in open boxes at back entry of kitchen. Ensure disposal of garbage bags in dumpster once removed from garbage bin to deter pest activity. Ensure regular recycling and disposal of bottles to deter pest activity.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared. A sanitizer solution is required to be prepared at all times of operation/when food preparation is occurring. A 100 ppm chlorine solution (1/2 tsp of bleach per liter of water) was made during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above cooked meat in walk-in cooler. Always store raw meat below cooked/ready to eat foods.
    • 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?
      • A few structural issues still noted that allow for the entry of pests into the facility:-weatherstrip needs to be repaired below rear door (left) -holes in the back area of the bar
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior of ice machine has some grime.

Nearby inspected facilities

Own this business? Add a badge to your website