Syphay Restaurant
9441 Jasper Avenue NW Edmonton AB T5H 3T8 · Food - General
12 inspections
- 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?
- **March 24, 2026 - Pest control records were not available onsite. The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms were now properly sealed and no gaps were observed.2025-11-21Pest control records were not available at the time of inspection.2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place.
- 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?
- Risk Management Inspection
3 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?
- **March 24, 2026 - Pest control records were not available onsite. The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms were now properly sealed and no gaps were observed.2025-11-21Pest control records were not available at the time of inspection.2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place.
- 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?
- **March 24, 2026 - Violation was still outstanding.Old permit is posted.Please post current food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **March 24, 2026 - Violation was still outstanding. Please ensure self closing mechanism is installed or door is labelled and closed at all times when not in use.Staff washroom is not self closing and open into a food storage area.By Dec 12, 2025 ensure the washroom door has a self closing mechanism.
- 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
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottles at the serving station were not labeled. All chemical must be labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were being stored at room temperature. Violation corrected during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towels only a wiping cloth available in the staff washroom. Corrected during the inspection.Only paper towels or a hand dryer can be used to dry hands.
- 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?
- 2025-11-21Pest control records were not available at the time of inspection.2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 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?
- Old permit is posted.Please post current food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff washroom is not self closing and open into a food storage area.By Dec 12, 2025 ensure the washroom door has a self closing mechanism.
- 09. Are chemicals stored and handled in a safe manner?
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2025-04-17Reoccurring violation. Several used cleaning cloths observed on food contact surfaces. No sanitizer solution was prepared at the time of inspection. See below for required corrective action._________________________2024-05-08Used cleaning cloths left on the counter. No sanitizer solution created at the time of inspection. Staff were unfamiliar with how to prepare a sanitizer solution.ACTION REQUIRED: retrain staff on the above concern.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A pair of used gloves were hanging on a hook in the food preparation area (south wall next to the dishwashing area). No handwashing observed at the time of inspection. ACTION REQUIRED: retrain staff regarding glove use requirements.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was being processed in the dishwashing area while dishes were being washed. Staff stated the chicken was being washed & drying (held at room temperature). ACTION REQUIRED: Ensure all areas where raw meat is being processed are washed & sanitized after processing. Do not complete other food handling/ware washing activities in these areas until the processing is complete. Chicken (or other raw meat) must not be held at room temperature for more than 2 hours.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items were stored in the food processing area, namely: --A medication bottle was stored in the cookline. It was in a clear plastic container with food storage containers & a calculator on the south end of the cookline --A cell phone, pink wallet, & black coffee mug were stored on the shelf in the cookline --A brown Louis Vuitton purse was stored on the service counter in the kitchenACTION REQUIRED: create a separate storage space for employees. Retrain staff regarding storage of personal items.
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The men's washroom hot water faucet was not functional.ACTION REQUIRED: Ensure all hand wash sinks are equipped with hot & cold running water. 2. The hand wash sink faucet in the cookline was dirty. The handles are a knob style handle requiring full contact to turn on and off. ACTION REQUIRED: Conduct a deep clean of the handles. Consider changing the faucet handles so they are easier to maintain in clean & sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths left on the counter. No sanitizer solution created at the time of inspection. Staff were unfamiliar with how to prepare a sanitizer solution.ACTION REQUIRED: retrain staff on the above concern.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- One pair of used disposable gloves observed on the counter in the cookline. CDI: PHI instructed staff to discard the gloves at the time of inspection. ACTION REQUIRED: Retrain staff on glove use guidelines. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following foods were found left at room temperature while staff were consuming lunch:-Three boxes of frozen chicken (still frozen). Instructed to move to the walk-in cooler.-Several fillets of white fish on a cutting board - external temperature 22C. Recommend to discard.-One box of pork belly held in the dishwashing area (still frozen). Instructed to move to the walk-in cooler.ACTION REQUIRED: Review thawing protocols with staff and monitor for compliance. Review processing procedures with staff; if consuming lunch, no food should be left out. Only foods that are actively being processed can be held at room temperature. PHI provided some minor education to staff at the time of inspection.
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 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?
- Risk Management Inspection
4 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2024-04-30Below violation (floor tiles) were not monitored at the time of inspection. To be monitored at the re-inspection. ___________________________2023-07-25-There were lifting floor tiles underneath the stainless steel table in the server area next to the kitchen entrance. This was not repaired. This must be properly repaired so that it is smooth, easily cleanable and impervious to moisture. -Staff had indicated that the roof was looked at and repaired by the owner of the building.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2024-05-071. Corrected: Received quote/invoice for roof repairs. Inspection completed on day that it was raining and no water infiltration noted at the time of inspection. Please continue to monitor for signs of water infiltration & repair if observed. OUTSTANDING: ceiling panel in the rice preparation/office area had not been put back in place. 2. OUTSTANDING: Light covers had not been repaired/replaced.3. Corrected: Men's washroom urinal was functional. ____________________ 2024-04-301. Water infiltration observed throughout the facility. Pails & bus pans were set out to catch water in the following areas: dishwashing area, cookline hand sink area, server area, office area, & around patron washrooms. Several ceiling tiles were broken, water damaged, or had been removed. ACTION REQUIRED: repair the facility roof & replace all water damaged materials. 2. Light covers in the kitchen were ineffective - several were missing black end caps to keep the plastic sleeve in place. ACTION REQUIRED: ensure all lights are equipped with effective protective covers or replace lights to shatterproof bulbs. 3. Urinal in the men's washroom appeared to be in disrepair & leaking. ACTION REQUIRED: ensure all plumbing is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-05-07-Corrected: cleaning completed behind and on the sliding door cooler, on top of the mini freezer, and on the walk-in cooler light cover.-OUTSTANDING: grease still present on the fire extinguisher, soap dispenser, and paper towel dispenser.-Facility now using tin foil to line equipment/shelving. Please ensure this is changed regularly.____________________2024-04-30Grease & dust build-up noted in the following areas:-On the soap, paper towel dispenser, & the fire extinguisher in the hand wash area-All surfaces of the sliding door cooler-Under and around the sliding door cooler-On top of the mini freezer next to the cookline-Light cover of the walk-in coolerCardboard was still being used to line shelving. ACTION REQUIRED: Conduct a deep, thorough clean in the above noted area. Discontinue the use of cardboard to line shelving. __________________________2019-03-21-Cleaning is needed in the following areas due to a build up of grease, food and dirt: the underside of the dishwashing tables; underneath the sink and tables in the server area.The above areas must be thoroughly cleaned to prevent attraction of pests and contamination of food. -Stained cardboard was used to line the floor and shelves of the walk in cooler and on the shelves and floor in the kitchen. Used cardboard was also being saved to line takeout bags. Do not use cardboard, as it is not clean and cannot be properly cleaned and will attract pests and provide hiding places in the holes. This issue has been mentioned during many previous inspections. Staff were instructed to discard all the cardboard. Observed them do this.
- 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?
- Demand Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths left on counters throughout the facility. ACTION REQUIRED: Keep cleaning cloths in sanitizer solution when not in use. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Staff preparing foods (cutting cucumber) with artificial nails. 2. Evidence to suggest gloves are re-used: used gloves left on the counter & used glove hanging by a cutting board. Disposable gloves were not being discarded after use. ACTION REQUIRED: review employee hygiene protocols. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Several eggs were held at room temperature (flat & two bowls) - external temperature was 15C. Eggs were moved to the cooler at the time of inspection. ACTION REQUIRED: retrain staff. Keep high-risk foods in the cooler until actively being processed/cooked. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf2. Sliding door cooler & walk-in cooler were not equipped with thermometers. The probe thermometer in the cookline was out of batteries & had an accumulation of dust/grease on the surface. ACTION REQUIRED: Ensure all coolers are equipped with thermometers. Ensure the probe thermometer is in working condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher tested at 0ppm chlorine. Staff were informed that the dishwasher was not sanitizing dishes properly but continued to use it. ACTION REQUIRED: Retrain staff on testing the dishwasher & required action if the dishwasher is not sanitizing. Service the dishwasher to ensure it is reaching 100ppm chlorine.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink next to the cookline was not equipped with hand soap. Note: this is the only hand sink in the kitchen. The only other hand wash station is in the server area. ACTION REQUIRED: ensure all handwash stations are equipped with soap and paper towel.
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2024-04-30Below violation (floor tiles) were not monitored at the time of inspection. To be monitored at the re-inspection. ___________________________2023-07-25-There were lifting floor tiles underneath the stainless steel table in the server area next to the kitchen entrance. This was not repaired. This must be properly repaired so that it is smooth, easily cleanable and impervious to moisture. -Staff had indicated that the roof was looked at and repaired by the owner of the building.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Water infiltration observed throughout the facility. Pails & bus pans were set out to catch water in the following areas: dishwashing area, cookline hand sink area, server area, office area, & around patron washrooms. Several ceiling tiles were broken, water damaged, or had been removed. ACTION REQUIRED: repair the facility roof & replace all water damaged materials. 2. Light covers in the kitchen were ineffective - several were missing black end caps to keep the plastic sleeve in place. ACTION REQUIRED: ensure all lights are equipped with effective protective covers or replace lights to shatterproof bulbs. 3. Urinal in the men's washroom appeared to be in disrepair & leaking. ACTION REQUIRED: ensure all plumbing is in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Scoops and bowls were stored in bulk dry goods bins. ACTION REQUIRED: Discontinue using bowls as scoops. Ensure that scoops are stored in such a way that the handle is not in contact with the bulk food product. 2. Tape was used to repair scissors stored in the cookline. ACTION REQUIRED: discontinue using tape to "repair" equipment (not a cleanable surface). Discard & replace equipment that is broken.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-04-30Grease & dust build-up noted in the following areas:-On the soap, paper towel dispenser, & the fire extinguisher in the hand wash area-All surfaces of the sliding door cooler-Under and around the sliding door cooler-On top of the mini freezer next to the cookline-Light cover of the walk-in coolerCardboard was still being used to line shelving. ACTION REQUIRED: Conduct a deep, thorough clean in the above noted area. Discontinue the use of cardboard to line shelving. __________________________2019-03-21-Cleaning is needed in the following areas due to a build up of grease, food and dirt: the underside of the dishwashing tables; underneath the sink and tables in the server area.The above areas must be thoroughly cleaned to prevent attraction of pests and contamination of food. -Stained cardboard was used to line the floor and shelves of the walk in cooler and on the shelves and floor in the kitchen. Used cardboard was also being saved to line takeout bags. Do not use cardboard, as it is not clean and cannot be properly cleaned and will attract pests and provide hiding places in the holes. This issue has been mentioned during many previous inspections. Staff were instructed to discard all the cardboard. Observed them do this.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths left on counters throughout the facility. ACTION REQUIRED: Keep cleaning cloths in sanitizer solution when not in use. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Staff preparing foods (cutting cucumber) with artificial nails. 2. Evidence to suggest gloves are re-used: used gloves left on the counter & used glove hanging by a cutting board. Disposable gloves were not being discarded after use. ACTION REQUIRED: review employee hygiene protocols. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Several eggs were held at room temperature (flat & two bowls) - external temperature was 15C. Eggs were moved to the cooler at the time of inspection. ACTION REQUIRED: retrain staff. Keep high-risk foods in the cooler until actively being processed/cooked. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf2. Sliding door cooler & walk-in cooler were not equipped with thermometers. The probe thermometer in the cookline was out of batteries & had an accumulation of dust/grease on the surface. ACTION REQUIRED: Ensure all coolers are equipped with thermometers. Ensure the probe thermometer is in working condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher tested at 0ppm chlorine. Staff were informed that the dishwasher was not sanitizing dishes properly but continued to use it. ACTION REQUIRED: Retrain staff on testing the dishwasher & required action if the dishwasher is not sanitizing. Service the dishwasher to ensure it is reaching 100ppm chlorine.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink next to the cookline was not equipped with hand soap. Note: this is the only hand sink in the kitchen. The only other hand wash station is in the server area. ACTION REQUIRED: ensure all handwash stations are equipped with soap and paper towel.
- 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?
- 2024-04-30Pest control records & efforts were not observed at the time of inspection. Please have available for future inspections.No significant evidence of pest activity was observed at the time of inspection.____________________2023-07-25-There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Water infiltration observed throughout the facility. Pails & bus pans were set out to catch water in the following areas: dishwashing area, cookline hand sink area, server area, office area, & around patron washrooms. Several ceiling tiles were broken, water damaged, or had been removed. ACTION REQUIRED: repair the facility roof & replace all water damaged materials. 2. Light covers in the kitchen were ineffective - several were missing black end caps to keep the plastic sleeve in place. ACTION REQUIRED: ensure all lights are equipped with effective protective covers or replace lights to shatterproof bulbs. 3. Urinal in the men's washroom appeared to be in disrepair & leaking. ACTION REQUIRED: ensure all plumbing is in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2024-04-30Below violation (floor tiles) were not monitored at the time of inspection. To be monitored at the re-inspection. ___________________________2023-07-25-There were lifting floor tiles underneath the stainless steel table in the server area next to the kitchen entrance. This was not repaired. This must be properly repaired so that it is smooth, easily cleanable and impervious to moisture. -Staff had indicated that the roof was looked at and repaired by the owner of the building.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Scoops and bowls were stored in bulk dry goods bins. ACTION REQUIRED: Discontinue using bowls as scoops. Ensure that scoops are stored in such a way that the handle is not in contact with the bulk food product. 2. Tape was used to repair scissors stored in the cookline. ACTION REQUIRED: discontinue using tape to "repair" equipment (not a cleanable surface). Discard & replace equipment that is broken.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-04-30Grease & dust build-up noted in the following areas:-On the soap, paper towel dispenser, & the fire extinguisher in the hand wash area-All surfaces of the sliding door cooler-Under and around the sliding door cooler-On top of the mini freezer next to the cookline-Light cover of the walk-in coolerCardboard was still being used to line shelving. ACTION REQUIRED: Conduct a deep, thorough clean in the above noted area. Discontinue the use of cardboard to line shelving. __________________________2019-03-21-Cleaning is needed in the following areas due to a build up of grease, food and dirt: the underside of the dishwashing tables; underneath the sink and tables in the server area.The above areas must be thoroughly cleaned to prevent attraction of pests and contamination of food. -Stained cardboard was used to line the floor and shelves of the walk in cooler and on the shelves and floor in the kitchen. Used cardboard was also being saved to line takeout bags. Do not use cardboard, as it is not clean and cannot be properly cleaned and will attract pests and provide hiding places in the holes. This issue has been mentioned during many previous inspections. Staff were instructed to discard all the cardboard. Observed them do this.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 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?
- -There were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. No pest control records received. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms still had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 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 were lifting floor tiles underneath the stainless steel table in the server area next to the kitchen entrance. This was not repaired. This must be properly repaired so that it is smooth, easily cleanable and impervious to moisture. -Staff had indicated that the roof was looked at and repaired by the owner of the building.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Cleaning is needed in the following areas due to a build up of grease, food and dirt: the underside of the dishwashing tables; underneath the sink and tables in the server area.The above areas must be thoroughly cleaned to prevent attraction of pests and contamination of food. -Stained cardboard was used to line the floor and shelves of the walk in cooler and on the shelves and floor in the kitchen. Used cardboard was also being saved to line takeout bags. Do not use cardboard, as it is not clean and cannot be properly cleaned and will attract pests and provide hiding places in the holes. This issue has been mentioned during many previous inspections. Staff were instructed to discard all the cardboard. Observed them do this.
- 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?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Wiping cloths not placed in sanitizer. This will allow for germs to grow on cloths and will contaminate surfaces. This issue has been mentioned during several inspections and must be corrected immediately.Wiping cloths were removed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Bags of onions were placed directly on the floor in the corner next to the cooking line. Food shall not be placed on the floor to prevent contamination. These were moved.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Soy milk was left out without refrigeration. Soy milk must be stored at 4 degrees C or less to prevent rapid germ growth. This issue has been mentioned during several inspections and must be corrected immediately.Soy milk was moved to a cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwash sink by the wok station was blocked with towels and steel wool in the basin and a box of oil on the floor. This handwash sink has been observed to be blocked during previous inspections. This behaviour has not been corrected. Handwash sinks must be kept free of any obstructions at all times to allow for convenient access.
- 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 were numerous reddish brown beetles found throughout the facility. There is no regular visits from a pest control company. You must have pest control measures in place to ensure there is no pest infestation, to control the number of pests and to monitor for pests. Contact a licensed pest control company to assess the facility, monitor for pests and put control measures in place. You must provide us a written copy of the measures you put into place. -The back exit door in the kitchen and the back exit door in the dining area near the customer washrooms had gaps along the bottom, corners and sides. These gaps must be properly sealed so that no light is shining through when fully closed to prevent entry of pests.
- 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 were several ceiling tiles and light covers that had water stains. It was indicated by the owner and staff that there is water leaking into the facility from the ceiling in several areas each time it rains. This is a critical issue that must be addressed immediately. The building must be properly assessed and repaired to prevent further water infiltration and structural damage. This is a potential safety issue for customers and staff and will also contaminate surfaces, equipment and food.-Several of the ceiling tiles were missing or moved aside. Place ceiling tiles back into its proper place to allow for easier cleaning and to prevent contamination. -There were lifting floor tiles underneath the stainless steel table in the server area next to the kitchen entrance. This must be properly repaired so that it is smooth, easily cleanable and impervious to moisture. -The faucet of the handwash sink in the server area was loose. Have this repaired so that it is secure, which will allow for proper use and prevent water from leaking underneath.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Scoops for cooked rice were placed in a container of water. Do not place scoops in water, as this will allow for rapid growth of germs.These were removed and cleaned during inspection. -Plates in the server area were placed right behind and next to the handwash sink. Do not place these here as they will be contaminated from splashing during handwashing. These were moved.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Stained cardboard was used to line the floor and shelves of the walk in cooler and on the shelves and floor in the kitchen. Used cardboard was also being saved to line takeout bags. Do not use cardboard, as it is not clean and cannot be properly cleaned and will attract pests and provide hiding places in the holes. This issue has been mentioned during several inspections and must be corrected immediately.-Cleaning is needed in the following areas due to a build up of grease, food and dirt: under the shelves next to the back receiving door; under the range, deep fryer, wok station; the exhaust hood above the cooking equipment; floor under the dishwasher; the underside of the dishwashing tables; underneath the sink and tables in the server area.The above areas must be thoroughly cleaned to prevent attraction of pests and contamination of food. -There was old equipment and clutter such as old glass, frames, linen, boxes, etc, by the back exit door in the dining area/customer washroom area.Clutter must be reduced to prevent attracting pests and allow for easier cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?