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Taras Pizza

10219 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

15 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was measured at 50 ppm. This is below the required concentration of 100–200 ppm for effective sanitizing. Ensure the solution is properly prepared and maintained within the required range to ensure effectiveness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1- A box of fruit (oranges) and vegetables (carrots) was observed stored directly on the floor in the fridge. All food items must be stored off the floor on shelving or pallets to prevent contamination and allow for proper cleaning.2- A scoop was observed with the handle placed inside the ingredient container. Scoop handles must be stored facing up and not in direct contact with food to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were stocked in all dispensers at the time of inspection. The operator stated that an order is pending. Paper towels must be available at all times to support proper hand hygiene. Ensure supply is restocked promptly and maintained moving forward.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The buckle on the strap for the diapering table in the washroom was missing. This presents a safety risk, as children cannot be properly secured during use, increasing the risk of falls or injury. A buckle must be added immediately to ensure safe operation.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution of appropriate strength when not in active use.A 200 ppm chlorine solution was prepared during inspection and cloths placed in the solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 07/2025.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared.Facility advised that test strips have been ordered.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper in the staff washroom is not in a dispenser.Ensure toilet paper is in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets above the dough machine have trim missing and flaking off.Remove loose trim and refinish the surface so that it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough machine had a buildup of flour and requires cleaning.The mixer had a buildup of flour on the guard and requires cleaning.Ensure equipment is thoroughly cleaned and sanitized after each use, including hard to reach places.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was sitting beside the sink.Ensure used cleaning cloths are stored in a sanitizing solution when not in active use.Cloth was removed from service during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 07/2025.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared.Facility advised that test strips have been ordered.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper in the staff washroom is not in a dispenser.Ensure toilet paper is in a dispenser.
    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The board are not smooth, impervious to moisture, or easy to clean. The extensively damaged ones were not in use.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets above the dough machine have trim missing and flaking off.Remove loose trim and refinish the surface so that it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough machine had a buildup of flour and requires cleaning.The mixer had a buildup of flour on the guard and requires cleaning.Ensure equipment is thoroughly cleaned and sanitized after each use, including hard to reach places.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning cloths were observed on food contact surfaces.A bucket was full of cleaning cloths in the sink and contained both soap and bleach.Cleaning cloths must be stored in a sanitizer solution when not in active use.Best practice is to use only 1-2 cloths per area. When soiled, put cloth in a "dirty" bin for laundering.Do not overfill buckets with cleaning cloths.Do not add soap to bleach solutions. Clean a surface with soap and water, and then use the bleach solution to sanitize (two steps).Cloths were placed into a bucket of sanitizer solution and dirty cloths set aside for washing during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use condiment cups were found in bulk bins for use as scoops.Scoops must be durable, washable, and have a handle. If left in food product (not recommended), handle must not contact food product.Single use condiment cups were discarded during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired 07/2025.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper in the staff washroom is not in a dispenser.Ensure toilet paper is in a dispenser.
    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The board are not smooth, impervious to moisture, or easy to clean. The extensively damaged ones were not in use.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets above the dough machine have trim missing and flaking off.Remove loose trim and refinish the surface so that it is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough machine had a buildup of flour and requires cleaning.The mixer had a buildup of flour on the guard and requires cleaning.Ensure equipment is thoroughly cleaned and sanitized after each use, including hard to reach places.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lids of bulk bins in storage had a buildup of food debris and require cleaning.Ensure container lids are maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    6 infractions

    • 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 a lunch bag in front of the handwashing sink and a staff member attempted to place a sanitizer bucket in the sink.The handwashing sink must only be used for handwashing purposes and be easily accessible at all times.Items were moved away from the handwashing sink during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper in the staff washroom is not in a dispenser.Ensure toilet paper is in a dispenser.
    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The board are not smooth, impervious to moisture, or easy to clean. The extensively damaged ones were not in use.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation system was due for servicing May 2025.Filters were being cleaned during inspection.Have the ventilation system serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough machine had a buildup of flour and requires cleaning.The mixer had a buildup of flour on the guard and requires cleaning.Ensure equipment is thoroughly cleaned and sanitized after each use, including hard to reach places.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bucket of cloths measured 0 ppm chlorine.A second bucket of cloths measured <50 ppm chlorine.Ensure cleaning cloths are kept in a chlorine solution of 100-200 ppm.New sanitizer solutions of 200 ppm chlorine were prepared during inspection and cloths added.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper in the staff washroom is not in a dispenser.Ensure toilet paper is in a dispenser.
    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The board are not smooth, impervious to moisture, or easy to clean. The extensively damaged ones were not in use.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand up freezer had a spill inside and requires a defrost.Clean the spill and defrost the freezer.
  7. Risk Management Inspection

    2 infractions

    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The wooden boards have splinters and the finish has worn off.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Gravy was being heated in the hot holding unit and measured 29C.Do not reheat food in hot holding units.Bring the food up to 74C by the fastest means possible (eg on the stove) and then place in the hot holding unit to maintain at 60C or greater.2. The pizza cooler measured 6.6C. There was not an internal thermometer present inside the cooler.Ensure the cooler is capable of maintaining food at 4C or less.An internal thermometer must be available inside the cooler.
    • 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 baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.2. Tiles on the backsplash near the dough machine were broken and pieces missing. Ensure the tiles are repaired or replaced so the wall is smooth, impervious to moisture and easy to clean, and does not pose a physical hazard to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stucco ceiling around the vent/fan in the back dough area is in disrepair and flakes may fall into food.Ensure the ceiling is repaired and maintained so it is in good repair.Note: popcorn ceilings are not a recommended surface in food preparation areas as they cannot be cleaned. It is recommended that the popcorn ceiling be replaced with a surface that is smooth, impervious to moisture, and easy to clean. If further issues are noted this will become a requirement.
    • 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 are wooden boards used to place pizza pans on the rack prior to cooking. The wooden boards have splinters and the finish has worn off.Ensure the wooden boards are in good repair/condition with no slivers and that they are finished so they are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  9. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A waterproof maximum/minimum holding thermometer is not available to monitor the dish level temperature for the high temp dishwasher.Ensure a waterproof max/min temperature holding thermometer is available.The dishwasher must reach an internal, plate level temperature of at least 71C.
    • 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 baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.2. Tiles on the backsplash near the dough machine were broken and pieces missing. Ensure the tiles are repaired or replaced so the wall is smooth, impervious to moisture and easy to clean, and does not pose a physical hazard to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stucco ceiling around the vent/fan in the back dough area is in disrepair and flakes may fall into food.Ensure the ceiling is repaired and maintained so it is in good repair.Note: popcorn ceilings are not a recommended surface in food preparation areas as they cannot be cleaned. It is recommended that the popcorn ceiling be replaced with a surface that is smooth, impervious to moisture, and easy to clean. If further issues are noted this will become a requirement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  10. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed beside the kitchen hand sink.The bucket in the dishwashing sink with cleaning cloths did not have sanitizer in it.Used cleaning cloths must be stored in a sanitizing solution when not in active use.A 100 ppm chlorine solution was prepared and cloths added to it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A waterproof maximum/minimum holding thermometer is not available to monitor the dish level temperature for the high temp dishwasher.Ensure a waterproof max/min temperature holding thermometer is available.The dishwasher must reach an internal, plate level temperature of at least 71C.
    • 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 a "pick up and pour" soap container at the kitchen hand sink and also in the staff washroom.Pick up and pour containers are not suitable for dispensing hand soap. Hand soap must be in a dispenser.Ensure hand soap is only in dispensers. The pick up and pour containers must be removed.
    • 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 baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.2. Tiles on the backsplash near the dough machine were broken and pieces missing. Ensure the tiles are repaired or replaced so the wall is smooth, impervious to moisture and easy to clean, and does not pose a physical hazard to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stucco ceiling around the vent/fan in the back dough area is in disrepair and flakes may fall into food.Ensure the ceiling is repaired and maintained so it is in good repair.Note: popcorn ceilings are not a recommended surface in food preparation areas as they cannot be cleaned. It is recommended that the popcorn ceiling be replaced with a surface that is smooth, impervious to moisture, and easy to clean. If further issues are noted this will become a requirement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were observed on food contact surfaces.A sanitizer bucket was not prepared.A bucket containing 100 ppm chlorine sanitizer was prepared and cloths were added to it during inspection.Ensure used cleaning cloths are stored in a sanitizer solution at all times when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were milk 2 go boxes on the floor in the walk in cooler. 2L bottles of pop and cans of crushed tomatoes were on the floor in the back storage area.Ensure all food is stored at least 6 inches off the floor.2. Eggs were stored on the floor in the walk in cooler. Staff stated these were for personal consumption. Ensure all food intended for personal consumption is labeled to indicate this.3. A bowl of flour on the dough machine was not covered. The dough machine was not in use at the time of inspection.Ensure all food is kept covered when in storage to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front line cooler measured 9.4C inside. Cheese on the top of the cooler measured 10.4C. Cheese had recently been refilled.Cheese was moved to a functioning cooler during inspection.Do not use the cooler for high risk food items until it is capable of maintaining a temperature of 4C or less.2. The front line cooler did not have an internal thermometer present.Ensure all cold holding units have an internal thermometer present.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A waterproof maximum/minimum holding thermometer is not available to monitor the dish level temperature for the high temp dishwasher.Ensure a waterproof max/min temperature holding thermometer is available.The dishwasher must reach an internal, plate level temperature of at least 71C.
    • 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 a "pick up and pour" soap container at the kitchen hand sink and also in the staff washroom.Pick up and pour containers are not suitable for dispensing hand soap. Hand soap must be in a dispenser.Ensure hand soap is only in dispensers. The pick up and pour containers must be removed.
    • 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 baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.2. Tiles on the backsplash near the dough prep table were broken and pieces missing. Tiles on the backsplash near the dough machine were in disrepair.Ensure the tiles are repaired or replaced so the wall is smooth, impervious to moisture and easy to clean, and does not pose a physical hazard to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stucco ceiling around the vent/fan in the back dough area is in disrepair and flakes may fall into food.Ensure the ceiling is repaired and maintained so it is in good repair.Note: popcorn ceilings are not a recommended surface in food preparation areas as they cannot be cleaned. It is recommended that the popcorn ceiling be replaced with a surface that is smooth, impervious to moisture, and easy to clean. If further issues are noted this will become a requirement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand up freezer has a significant buildup of frost.Defrost the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  12. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding measured 45C.It was reported that gravy is warmed/reheated in the hot holding unit.Ensure gravy is initially cooked/prepared on the stove and that it reaches an internal temperature of at least 74C. Gravy may then be placed into the hot holding unit and held at 60C or above.If gravy is reheated, it must be reheated as fast as possible (on the stove) to an internal temperature of 74C prior to being placed into the hot holding unit.Gravy may be cooled and reheated only once.Procedures were reviewed with staff during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A waterproof maximum/minimum holding thermometer is not available to monitor the dish level temperature for the high temp dishwasher.Ensure a waterproof max/min temperature holding thermometer is available.The dishwasher must reach an internal, plate level temperature of at least 71C.
    • 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 baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.2. Tiles on the backsplash near the dough prep table were broken and pieces missing. Tiles on the backsplash near the dough machine were in disrepair.Ensure the tiles are repaired or replaced so the wall is smooth, impervious to moisture and easy to clean, and does not pose a physical hazard to food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stucco ceiling around the vent/fan in the back dough area is in disrepair and flakes may fall into food.Ensure the ceiling is repaired and maintained so it is in good repair.Note: popcorn ceilings are not a recommended surface in food preparation areas as they cannot be cleaned. It is recommended that the popcorn ceiling be replaced with a surface that is smooth, impervious to moisture, and easy to clean. If further issues are noted this will become a requirement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
  13. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One cleaning cloth in the back dishwashing area was observed on a food contact surface.Cloth was placed into sanitizer during inspection.Note: cloths in the kitchen area were in a sanitizer bucket of 100 ppm chlorine bleach.Ensure all used cleaning cloths are stored in sanitizer when not in active use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several used gloves were observed on the shelf beneath the hand sink in the kitchen.Do not reuse gloves. Once removed gloves must be discarded. Wash hands and put on a new pair of gloves.Used gloves were discarded during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The staff bathroom did not have soap, paper towel, or toilet paper in dispensers.Ensure soap, paper towel, and toilet paper are all in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted in the following areas:- the shelves beneath the slicer in the back area,- the dough machine (buildup in hard to reach areas over and above daily use),Ensure identified areas are thoroughly cleaned and maintained in clean and sanitary condition.
  14. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the counter.Used cleaning cloths must be stored in a sanitizer solution (eg 100-200 ppm chlorine bleach), or sent for washing immediately after use as they can harbor bacteria.Cloths were placed into a sanitizer solution during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves that appeared used were located in several points in the kitchen.Do not reuse gloves. Once removed, gloves must be discarded, hands washed, and a new pair put on.Used gloves were discarded during inspection.
    • 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?
      • Temperatures for the line cooler were recorded for November, but not for December.Ensure cooler temperatures are recorded daily to help identify cooler issues.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler measured 7.0C. Food inside the cooler measured 6.6C.Ensure line cooler is capable of maintaining food at 4C or less.High risk food items were moved to a functional cooler during inspection.Only keep enough product in the line cooler for use within 2 hours. Do not top up food containers. After 2 hours, any food above 4C must be discarded.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The staff bathroom did not have soap, paper towel, or toilet paper in dispensers.Ensure soap, paper towel, and toilet paper are all in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard on the wall near the line cooler was not present.Replace the baseboard so the wall surface is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted in the following areas:- the shelves beneath the slicer in the back area,- the dough machine (buildup in hard to reach areas over and above daily use),- meat slicer,- top of the mixer.Ensure identified areas are thoroughly cleaned and maintained in clean and sanitary condition.
  15. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were found on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizing solution when not in active use.2. A sanitizing solution was not prepared. Ensure a sanitizing solution is prepared when food handling is occurring.A 200 ppm chlorine solution was prepared and cleaning cloths placed into solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation system was due for servicing in February 2023.Ensure the ventilation system is serviced every 6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal to the walk in freezer door was damaged. The seal has a temporary duct tape fix and no frost buildup was observed at time of inspection.Repair or replace the seal.