Surekha's On The Snye
2 Clearwater Drive Fort McMurray AB T9H 0J5 · Food - General
16 inspections
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease pooling on the inside surface of the exhaust hood above the cooking area. Exhaust hood system was last serviced professionally in October 2025, and service was due in April 2026. Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system iscleaned and maintained regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food spills observed on the interior base surface of one of the standing freezers beside the dishwasher. Clean freezer surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meats were stored directly above other foods in the kitchen standing freezer.Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent crosscontamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop without a handle was observed in the bulk flour bin. Scoop was removed during inspection.Use scoops with handles for bulk foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A hand vacuum was stored on a shelving beside clean drinkware in bar area. Vacuum was removed from the shelving and placed on the floor.Store cleaning equipment separately from food utensils or food contact areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior surfaces of a few plastic containers were rough with scratches and cracks. These can create deep grooves for contamination.Discard these plastic containers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Two cartons of plant-based milk beverages stored in the bar cooler were past their best before dates. Beverages were removed from cooler for discarding. Ensure foods are inspected regularly for best before dates.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meat was stored above vegetables and precooked foods in freezer #1. Meat package was moved to a lower shelving.Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent cross contamination
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Thawed fish on a tray was stored uncovered in freezer #15. Fish was covered with plastic wrap.- Cover foods properly during storage.Measuring cup without a handle was observed in the rice bin. Cup was removed during inspection. - Use scoops with handles for dry ingredients. Ensure handle does not touch food item during storage.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were no updated for the past 2 months. Conduct pest monitoring around the food premises and record finding on the provided checklist for the current month. Provide inspector current month's report.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar hand sink was obstructed by stools and fixtures. Items were removed during inspection.Ensure all hand wash sinks are accessible at all times. Store fixture and equipment in designated areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exterior surface of freezer #2 was dirty with food spill. Surface was cleaned during inspection.Ensure food equipment are kept sanitary. Clean food spills from surfaces immediately after it occurs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several reusable food storage containers and plastic food inserts were discolored, with damaged and rough interior surfaces. This condition makes it difficult to adequately clean and sanitize containers.Inspect all containers for damage, discoloration, or contaminants. Discard all worn, damaged and discolored plastic food containers. Ensure plastics used for food storage are smooth, non-porous, and easy to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ketchup spill observed on the floor and surfaces around freezer #1, on the surfaces of the dirty cloth bags and first aid storage wall.Clean surfaces thoroughly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Frozen bread were stored directly on top of ground meat. An operator placed the meat in the lower shelf of the cooling unit.Ensure that all food items are protected from cross contamination by storing ready-to-eat items such as bread separate from raw meats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Premade dessert plates were stacked on a shelving without covering. Foods were discarded and plates were moved to the dishwasher to be washed during inspection. Ensure all food items and food contact surfaces are protected during storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility lacked working internal thermometers in cooling units including cooler #15, cooler near the dishwasher, and the bread freezer in the hallway. Provide functional fridge/freezer thermometers for all of the cooling units to ensure accurate temperature maintenance.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth in a sanitizing bucket at the bar area, were not adequately covered with sanitizer solution.Operator refilled the sanitizer solution.Ensure all cleaning cloths are adequately immersed in maintained in sanitizing solution to cover cleaning cloths in the buckets.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Frozen raw meats and sliced bacon were stored above ready-to-eat foods and beside vegetables in cooling units in the kitchen. Operator moved the raw meats to a bottom shelving and to a different cooling units.2. Sliced buttered bread on metal trays were stored uncovered in several freezers in the kitchen.Operator was directed to remove the uncovered bread trays from the freezers and wrapped during inspection.Ensure that all food items are stored properly to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several scoops with and without handles were stored in the bulk food item containers and handles were touching the food items. Operator repositioned scoops with handles and replaced the scoops without handles. Ensure all bulk food items are protected from contamination by using scoops with handles and does not touch the bulk food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility lacked working internal thermometers in cooling units including #1, #2, #15, cooling unit near the dishwasher, and cooling unit outside of the kitchen. Provide functional fridge/freezer thermometers for all of the cooling units to ensure accurate temperature maintenance.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing sink nearest to the kitchen were obstructed with boxes of drinks. Operator moved the boxes to a different area. Ensure that all hand washing stations are easily accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food utensils such as knives and tongs were stored in a container of dirty water.Operator replaced the water with sanitizer and discussed acceptable methods of storing food utensils. Ensure all food utensils and food equipment are stored and maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The black microwave in the kitchen was burnt and damaged. Replace or removed the microwave from the facility. Use other microwaves available on site in the mean time.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom surface of the bar mini fridge, underneath the jug of milk, had buildup residue. Operator cleaned the surface of the fridge.Ensure all food equipment are maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A plastic woven basket for food plating was in disrepair. Operator discarded the basket. Ensure all food utensils and equipment are maintained in good condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dry storage shelf with spices and canned food was covered with food debris.Clean the above-mentioned area and maintain it in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled cleaning clothes were stored on shelves in the back kitchen and on food preparation tables in the front kitchen. Cleaning cloths used for wiping the milk steamer in the bar area was stored in an empty container. - Store cleaning cloths in a sanitizing solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Utensils used for food prep in the kitchen were stored in a container with hot water, measured at room temperature.Utensils that are used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized by heat or chemical at least every four hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat solution in a sanitizing pail was measured at 400 ppm or greater.Recalibrate the sanitizing pump to ensure quat sanitizer concentration is maintained at a 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of raw meat was stored above prepared oysters in the meat cooler.The raw meat was moved to the lower shelf below the oysters. Store raw meat separately or below vegetables, cooked or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Prepared dessert plates with edible decoration were stored uncovered on a rack in the kitchen.Cover foods properly during storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no garbage bins near the hand sinks in the kitchen.Ensure each sink is provided with a garbage bin covered with an impermeable lining.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean dishes and utensils in a storage bin were contaminated by splashes in the dishwashing area. Clean utensils were stored below dirty dishes and utensils to be washed.- Clean and sanitize all dishes and utensils. Move dishes away from source of contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Flour bins were dirty with accumulated debris.- Clean and sanitize the surfaces of flour bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- The storage area and rack used for drying clean and dirty dishes were disorganized. Clean dishes were stored below dirty dishes and in spaces susceptible to contamination from dishwashing. Reorganize this area so that the storage will flow from dirty to clean dishes. Move food items to a separate storage rack.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?