Songkran Thai Restaurant
20 St. Anne Street St. Albert AB T8N 1E9 · Food - General
25 inspections
- Risk Management Inspection
1 infraction
- 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 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?
- Risk Management Inspection
2 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 20. Do food handlers at the facility have adequate food safety training?
- April 22, 2026: Owner Kan registered for an approved food safety course at time of inspection. Course certificate must be provided to PHI K. Andrews within 2 week's time, i.e., by end of day May 6th, 2026.
- 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
18 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the kitchen was visibly soiled and measured 10 parts per million chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple wet cleaning cloths were stored directly on food contact surfaces.
- 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Multiple bags of rice (approximately 20) were stored directly on the floor beside the back door.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat, including bone-in chicken, chicken wings, ground pork, and raw shrimp, were stored directly above uncovered ready-to-eat food items in the coolers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple items, including pots, pans, and containers of utensils, were stored directly on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items, including but not limited to medications and perfume, were stored in containers with food utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable food items, including cut vegetables, tofu, bean sprouts, cooked noodles, and coconut milk, were stored at room temperature with a surface temperature of 20°C - 21°C, measured by infrared thermometer.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The exterior kitchen door was open at the time of inspection without a functioning screen door to prevent pest entry.
- 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?
- More than 20 live ants were observed in the area beneath the dishwasher, indicating active pest activity.
- 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?
- Both exterior doors (kitchen and rear entrance) were not tight-fitting, with visible gaps along the bottom edge, creating a potential entry point for pests.
- 20. Do food handlers at the facility have adequate food safety training?
- At least one individual with care and control of the food establishment does not hold a valid Food Safety certificate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- All refrigeration units were unclean with food debris, including both interior and exterior surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple utensils (including vegetable peelers, knives, and cooking utensils) were soiled and stored in unclean containers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stovetop was visibly soiled, with an accumulation of grease and food debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation hood and grates were visibly soiled with grease.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors throughout the facility had a significant accumulation of grease and debris.
- 24. Is solid and liquid waste being managed in a suitable manner?
- An accumulation of garbage and recycling was stored on the ground outside the back door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Apr 8, 2026***Discussed and showed the back door with the accumulation of garbage. The same garbage was present during the previous inspection (the faucet head from the sink repairs was still out on the ground, as well as three black garbage bags, a large pot half filled with unknown liquid and other debris).Mar 2026***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
- 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?
- Risk Management Inspection
4 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher was not adequately sanitizing the dishes. The concentration in the source container was not at full strength and when it was diluted into the dishwasher the concentration was inadequate. The staff indicated he would go get a new container of sanitizer solution. Picture was requested of the new container and testing of the dishwasher. Discussed with staff that all the dishes would have to be re-done as the dishwasher was not working.
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 24. Is solid and liquid waste being managed in a suitable manner?
- ***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
- 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
4 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?
- ***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher was not adequately sanitizing the dishes. The concentration in the source container was not at full strength and when it was diluted into the dishwasher the concentration was inadequate. The staff indicated he would go get a new container of sanitizer solution. Picture was requested of the new container and testing of the dishwasher. Discussed with staff that all the dishes would have to be re-done as the dishwasher was not working.
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 24. Is solid and liquid waste being managed in a suitable manner?
- ***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
- 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?
- Risk Management Inspection
9 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?
- Mar 16, 2026Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature.Mar 4, 2026***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mar 16, 2026***Discussed the rice being stored on the floor as well as options for getting it off the floor:-on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or -on milk crates or -other cleanable shelving that kept the rice bags off the floor.Mar 4, 2026***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
- 09. Are chemicals stored and handled in a safe manner?
- Mar 4, 2026***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***The faucet for the three compartment sink was still leaking.Mar 4, 2026***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over.Feb 25, 2026***The faucet for the three compartment dishwashing sink was still leaking from the pipes.Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mar 16, 2026The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish.Mar 4, 2026***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary.Feb 25, 2026***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. Showed the staff the areas of concern.
- 24. Is solid and liquid waste being managed in a suitable manner?
- ***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
- 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?
- Risk Management Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Mar 16, 2026Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature.Mar 4, 2026***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mar 16, 2026***Discussed the rice being stored on the floor as well as options for getting it off the floor:-on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or -on milk crates or -other cleanable shelving that kept the rice bags off the floor.Mar 4, 2026***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
- 09. Are chemicals stored and handled in a safe manner?
- Mar 4, 2026***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***The faucet for the three compartment sink was still leaking.Mar 4, 2026***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over.Feb 25, 2026***The faucet for the three compartment dishwashing sink was still leaking from the pipes.Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mar 16, 2026The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish.Mar 4, 2026***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary.Feb 25, 2026***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. Showed the staff the areas of concern.
- 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?
- Risk Management Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Mar 16, 2026Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature.Mar 4, 2026***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mar 16, 2026***Discussed the rice being stored on the floor as well as options for getting it off the floor:-on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or -on milk crates or -other cleanable shelving that kept the rice bags off the floor.Mar 4, 2026***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
- 09. Are chemicals stored and handled in a safe manner?
- Mar 4, 2026***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 16, 2026***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required.Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 16, 2026***The faucet for the three compartment sink was still leaking.Mar 4, 2026***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over.Feb 25, 2026***The faucet for the three compartment dishwashing sink was still leaking from the pipes.Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mar 16, 2026The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish.Mar 4, 2026***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary.Feb 25, 2026***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mar 16, 2026***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. Showed the staff the areas of concern.
- 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?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***cleaning cloths were being stored in buckets with no measurable sanitizer present. Discussed with the chef who made new solutions with 100ppm chlorine concentrations. Discussed with chef and front staff checking the concentration often as the sanitizer can be used up with exposure to air and contaminants on the cloths.
- 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?
- Mar 4, 2026***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
- 09. Are chemicals stored and handled in a safe manner?
- Mar 4, 2026***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
- 20. Do food handlers at the facility have adequate food safety training?
- Mar 4, 2026***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification.Feb 25, 2026***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mar 4, 2026***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over.Feb 25, 2026***The faucet for the three compartment dishwashing sink was still leaking from the pipes.Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mar 4, 2026***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary.Feb 25, 2026***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There was no sanitizer solution made up for storing cleaning cloths in.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Wet cleaning cloths were being left on the counter. There was no measurable sanitizer on the cloth. Staff threw the cloth in the garbage during the inspection. Used cloths are to be stored in a sanitizer solution between uses. Picture taken.
- 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?
- ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***REPEAT: There were rice paddle and scoop present in standing water by the rice maker. Discussed with the chef that the bacteria growth in this situation was bad. The water was dumped out, the paddle, scoop and container were put through the dishwasher and then filled with ice and water and put back by the rice maker. Discussed that the alternative to storing the utensils in ice water is to wash and sanitize between each use and store them clean so they do not become a source of contamination. Picture taken.
- 09. Are chemicals stored and handled in a safe manner?
- ***The spray bottle of sanitizer was not labeled as to the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Perishable food was being temperature abused. A large tube (3kg) of ground pork was 16C in the hand sink. It was discarded, opened and sprayed with bleach in the garbage can during the inspection. Pictures taken.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***A container of whole shell eggs was sitting on the shelf under the grill. They were removed to the cooler upon request.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Dangerous thawing procedures were observed. There were two bags of frozen shrimp in the hand sink thawing. The bags of frozen shrimp were put in the cooler during the inspection. Shrimp were still frozen at the time of inspection.
- 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 hand sink available in the kitchen for the staff to wash their hands. The hand sink was unusable with 2 bags of frozen shrimp and a large tube of ground meat in the basin. The hand sink is to remain clear and available for use at all times. Product was removed from the basin during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 25, 2026***The faucet for the three compartment dishwashing sink was still leaking from the pipes.Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 25, 2026***The mops and wheeled mop bucket were being stored outside leaning against the back of the building exposed to ambient contamination. Discussed with the chef and reminded him that the equipment was to be stored inside where vermin and contamination would be more limited. They were moved back inside by the hot water heater again.Feb 13, 2026***the mops and mop bucket were still being stored outside. Discussed how insanitary this was and that the facility was to keep all equipment inside. Staff put the mops in the mop bucket and brought it into the hot water heater area of the facility. He indicated that the remaining equipment outside was being discarded and would be put in the bin.Jan 29, 2026***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Feb 13, 2026***REPEAT: There was a single use container being used as a scoop in the bulk product. It was discarded during the inspection.Jan 29, 2026***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection.Jan 12, 2026***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of 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?
- Feb 13, 2026***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026.Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 13, 2026***the mops and mop bucket were still being stored outside. Discussed how insanitary this was and that the facility was to keep all equipment inside. Staff put the mops in the mop bucket and brought it into the hot water heater area of the facility. He indicated that the remaining equipment outside was being discarded and would be put in the bin.Jan 29, 2026***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jan 29, 2026***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection.Jan 12, 2026***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
- 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?
- ***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jan 29, 2026***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection.Jan 12, 2026***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
- 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?
- ***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The measuring cup that appeared to have been used and was not clean was discussed and put in the sink to be washed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jan 29, 2026***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection.Jan 12, 2026***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***REPEAT: The back hand sink was not accessible. The garbage can that obstructed it was discussed and moved during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
- 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?
- ***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026 ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 29, 2026***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken.Jan 12, 2026***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ***Staff did not have the facilities for regular hand washing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There was no sanitizer or ice in the water used for storing rice scoops between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was a handleless bowl that appeared to be used for cooked rice. ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was food in containers being stored on the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The back hand sink was obstructed with food and a container. Staff removed upon discussion.
- 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?
- ***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Jan 2026***There was leaking from the faucet at the three compartment sink.Jun 2025***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***There was an accumulation of wet rags under the three-compartment sink/dishwasher area.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
2 infractions
- 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?
- ***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
- 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?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The scoops were not being maintained in a clean and sanitary condition between uses.
- 09. Are chemicals stored and handled in a safe manner?
- ***There was one unlabeled spray present. Discussed with staff who wrote the contents on the bottle upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher was not adequately sanitizing the dishes. There was sanitizer concentrate present in the container. No sanitizer was being dispensed into the rinse water of the dishwasher. They planned on contacting the dishwasher repair person right away.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The dishwasher sanitizer concentration was not being checked often enough to ensure that the dishes were being adequately sanitized between uses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***the back hand sink was not accessible. There were obstruction on the floor that prevented the hand sink from being accessed.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Kitchen staff were unaware of proper manual dishwashing. Kitchen staff were instructed as to proper dishwashing and sanitizing and were observed washing and sanitizing the plates and flat ware. All dishes were to be washed and sanitized manually as there was no indication as to the last time that the dishwasher was effective in sanitizing the dishes.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***General sanitation was not acceptable. there were soiled scoops in the bulk products, the bulk containers were not maintained in a clean and
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- ***Required June, July and September pest control records be sent to the district Public Health Inspector. There were some records available but some were missing.
- 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
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- ***There was one unlabeled spray present. Discussed with staff who wrote the contents on the bottle 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?
- ***Requested June, July and September records be sent to [email protected]. There were some records available but some were missing.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- ***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
- 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?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Wiping cloths were being left on the counter. This was corrected during the inspection and staff moved them to the sanitizer containers.
- 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?
- ***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***foods were being left uncovered. The hot holding unit was covered by the chef upon request. Explained that the food was to be covered when not being handled or served.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Perishable food was out at room temperature. The cut vegetables were put the cooler upon request. discussed that cut vegetables were perishable once cut and must be stroed in the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
- 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?
- ***There was a company that came out for pest control but no records (they send by e-mail). Sent a link to the self monitoring check sheets. They did have some older records from June and Sept 2023.
- 20. Do food handlers at the facility have adequate food safety training?
- *** Staff reported that the chef had signed up for the food safety course.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Wiping cloths were being left on the counter. This was corrected during the inspection by making up sanitizer solutions in containers that the wiping cloths were put in. Discussed options such as using single use paper towels instead of reusable cloths.
- 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?
- ***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Rice utensils were stored in standing water. Discussed options and ice was put in the container to maintain a safer temperature.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***foods were being left uncovered. The hot holding unit was covered upon request. The cut vegetables in containers were covered upon request. The peanuts were covered upon request.
- 09. Are chemicals stored and handled in a safe manner?
- ***The bleach source bottle had fabric protection present. Discussed that this was not food grade and that there were to be no additives in the bleach. Corrected during the inspection by making up a new solution using the small remainder of chlorine sanitizer from the empty dishwasher sanitizer container. The unacceptable containers were removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Perishable food was out at room temperature. The cut vegetables were covered and put in the cooler upon request. The pot of sauce that was less than 60C was poured into a container and put in the cooler. The bean sprouts in water had ice added to maintain a safe temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher was not adequately sanitizing the dishes. The source bottle was empty. the chef went to get a new container of sanitizer.Discussed that all dishes were to be re-washed and sanitized as there was no indication as to when the sanitizer ran out.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
- 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?
- ***There was a company that came out for pest control but no records (they send by e-mail). Sent a link to the self monitoring check sheets. They did have some older records from June and Sept 2023.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?