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Taste of the Orient / Sweet Basil

10 - 8720 Franklin Avenue Fort McMurray AB T9H 3K8 · Food - General

21 inspections

  1. 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?
      • There was a noticeable gap under the screen door in the back exterior door. The weatherproofing material was broken on one side. Replace the weatherproofing material at the back exterior door. Ensure gap is completely covered to prevent the entry of pest.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a noticeable gap under the screen door in the back exterior door. The weatherproofing material was broken on one side. Replace the weatherproofing material at the back exterior door. Ensure gap is completely covered to prevent the entry of pest.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy debris and liquid spills have accumulated on the floor beneath the food processing tables, drying tables (opposite the dishwasher).- Thoroughly clean and sanitize the floors under all sinks and tables in the above-mentioned area.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris and liquid spills was observed on the floor and wall edges of the walk-in cooler. Floor surfaces beneath the storage racks are unsanitary due to this buildup.- Remove all movable racks to gain complete access to the floor. Thoroughly clean and sanitize all floor surfaces and wall edges inside the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy debris and liquid spills have accumulated on the floor beneath the food processing tables, drying tables (opposite the dishwasher), and the two-compartment sinks.- Thoroughly clean and sanitize the floors under all sinks and tables in this designated area.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris and liquid spills was observed on the floor and wall edges of the walk-in cooler. Floor surfaces beneath the storage racks are unsanitary due to this buildup.- Remove all movable racks to gain complete access to the floor. Thoroughly clean and sanitize all floor surfaces and wall edges inside the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy debris and liquid spills have accumulated on the floor beneath the food processing tables, drying tables (opposite the dishwasher), and the two-compartment sinks.- Thoroughly clean and sanitize the floors under all sinks and tables in this designated area.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers over the gap. There was an accumulation of dust observed on the ceiling and vent surface adjacent to the opening. Cover the opening with the appropriate material. Thoroughly clean surface and remove dust build up from ceiling surface and ventilation covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the rice bin in the storage area were covered in food debris.- Thoroughly clean and sanitize equipment surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor area under the dishwashing station, 2-compartment sinks and under the food processing table opposite to the dishwasher were unclean.- Deep cleaning required for this area. Ensure floor surfaces are thoroughly cleaned.2) Floors in the walk-in cooler and freezer were insanitary with food spills and debris.- Clean and sanitize floors in the walk-in cooler and freezer.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Operator was informed of the dishwasher and immediately looked into resolving the issue. Investigate the problem with the dishwasher sanitizing system. Chlorine solution should be measured at100ppm at a temperature of 13°C or above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers over the gap. There was an accumulation of dust observed on the ceiling and vent surface adjacent to the opening. Cover the opening with the appropriate material. Thoroughly clean surface and remove dust build up from ceiling surface and ventilation covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of dry ingredients bins including rice, starch, flour in the kitchen and storage area were covered in dust and food debris.- Thoroughly clean and sanitize equipment surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Floor area under the dishwashing station, 2-compartment sinks and under the food processing table opposite to the dishwasher were unclean.- Deep cleaning required for this area. Ensure floor surfaces are thoroughly cleaned.2) Floors in the walk-in cooler and freezer were insanitary with food spills and debris.- Clean and sanitize floors in the walk-in cooler and freezer.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor under the dry storage shelving in the hallway.Store foods at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers over the gap. Dust builds up observed on the ceiling surface above the opening. Cover the opening with the appropriate material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the spices and drinks storage shelving in the back hallway were unclean.Deep cleaning required for this area. Ensure floor surfaces are thoroughly cleaned.
  8. Risk Management Inspection

    4 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?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers over the gap. Dust builds up observed on the ceiling surface above the opening. Cover the opening with the appropriate material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of starch bin in the dry storage area was covered in dust and food debris.2) Light blue spice shelving unit in the dry storage area was dusty and covered in debris.- Thoroughly clean and sanitize surfaces of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surfaces around the grease trap device were unclean with food debris.Clean out the area of the grease interceptors and ensure the interceptor is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the spices and drinks storage shelving in the back hallway were unclean with dust and debris.Deep cleaning required for this area. Ensure items are moved off the floor and floors are thoroughly cleaned.
  9. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizing concentration was measure below 50ppm. Food handlers and owner was instructed to switch to manual sanitizing of utensils and using disposable dishware for dine-in customers until dishwasher concerns are addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were used as lining on the shelving units above the wok station and deep fryer cooler. Cardboard boxes are porous and not cleanable.Remove cardboard boxes from shelving units and clean surfaces. Use a cleanable and water-resistant lining for this surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers over the gap. Dust builds up observed on the ceiling surface above the opening. Cover the opening with the appropriate material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was mould growth observed inside the left-side wall of the walk-in cooler. Mould observed on the fridge thermometer inside the cooler.Investigate cause of mould growth. Clean and sanitize the cooler wall surface and fridge thermometer to ensure all mould spores are removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sauce spills on the dipping sauce holding unit and lids covering the sauces in the kitchen. 2) Surfaces of starch bin in the dry storage area was covered in dust and food debris.3) Interior surfaces of the prep cooler adjacent to the wok station in the kitchen was dirty.4) Light blue spice shelving unit in the dry storage area was dusty and covered in debris.- Thoroughly clean and sanitize surfaces of the equipment.5) A knife was stored in the gap between the prep table and the fried foods cooler in the kitchen. This surface is not easily cleanable.- Store food equipment on uncontaminated surfaces that can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several floor areas around the kitchen were insanitary:- floor under the stove and wok station was covered in grease and food debris- floor under the deep fryer was greasy- floor surface under the dishwasher, 2-compartment sinks and the drying table beside the garbage bin in the dishwashing area was insanitary with water and food spills.Clean floor area thoroughly and disinfect surface.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  10. 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?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers on the gap. Dust builds up observed on the ceiling surface above the opening. Cover the opening with the appropriate material.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  11. 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?
      • Large square-shaped opening observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers on the gap. Dust builds up observed on the ceiling surface above the opening. Cover the opening with the appropriate material.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  12. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage bin containing uncooked rice was stored under the hand washing sink at the dishwashing station. The rice is susceptible to contamination from handwashing and dishwashing activities. Move rice bin to a different area to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer solution at the mechanical dishwasher was measured below 50ppm. Food handlers were instructed to use manual methods for sanitizing food equipment after dishwashing. Repair dishwasher to ensure chlorine sanitizer concentration is at 100ppm or 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard box was used as a base on the surface of an unused cooking equipment.Remove all cardboard on surfaces around the kitchen. Work surfaces around the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large square-shaped gap was observed on the wall above the back exit door. Air flows in and out of the kitchen through the gap. There was no screen or covers on the gap. Dust builds up on the roof surface around the gap. Cover gap with screen or filtering device.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused cooking equipment was stored in the kitchen beside the grill. Accumulation of grease and food debris was observed on the surfaces of the equipment. Remove equipment from the premises if no longer needed. This is vital to maintain sanitation and avoid attracting pests in this area. Clean equipment and floor surfaces around it to remove grease and debris buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the rice storage bin and lid was insanitary with food stains.Clean and sanitize surfaces of rice bin.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  13. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage bin containing uncooked rice was stored under the hand washing sink at the dishwashing station. The rice is susceptible to contamination from handwashing and dishwashing activities. Move rice bin to a different area to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer solution at the mechanical dishwasher was measured below 50ppm. Food handlers were instructed to use manual methods for sanitizing food equipment after dishwashing. Repair dishwasher to ensure chlorine sanitizer concentration is at 100ppm or 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard box was used as a base on the surface of an unused cooking equipment.Remove all cardboard on surfaces around the kitchen. Work surfaces around the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 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 was a gap in baseboard below the walk-in freezer door entrance. Baseboard was in disrepair. Repair freezer baseboard.
    • 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 is building up on the surfaces of the ventilation filters and hood.Clean the ventilation filters immediately. Ventilation hood was last serviced professionally in November 2024 and next service is scheduled for March 2025. Ensure ventilation exhaust system is serviced at the required frequency to reduce grease build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused cooking equipment was stored in the kitchen beside the grill. Accumulation of grease and food debris was observed on the surfaces of the equipment. Remove equipment from the premises if no longer needed. This is vital to maintain sanitation and avoid attracting pests in this area. Clean equipment and floor surfaces around it to remove grease and debris buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the rice storage bin and lid was insanitary with food stains.Clean and sanitize surfaces of rice bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces under the deep fryer and grill station were covered in grease and food debris. Clean these areas and all other sections of the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  14. Risk Management Inspection

    6 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?
      • Flattened cardboard box was used as a base on the surface of an unused cooking equipment.Remove all cardboard on surfaces around the kitchen. Work surfaces around the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 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 was a gap in baseboard below the walk-in freezer door entrance. Baseboard was in disrepair. Repair freezer baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside surfaces, door surfaces and base of the prep cooler at the cooking line opposite the wok equipment was insanitary with food spills and debris. Thoroughly clean and sanitize these surfaces. Equipment and all surfaces in the kitchen must be maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken cooking equipment was stored in the kitchen beside the grill. Accumulation of grease and food debris was observed on the surface of the equipment. Repair equipment or remove it from the premises if no longer needed to prevent pest harborage in this area. Clean floor surface surrounding the equipment to remove grease and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the drying table opposite to the dishwasher and floor area below was unclean.Clean these areas and all other sections of the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  15. Risk Management Inspection

    5 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?
      • Flattened cardboard box was used as a base on the surface of an unused cooking equipment.Remove all cardboard on surfaces around the kitchen. Work surfaces around the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were insanitary:- Interior surface of the prep cooler and prep table- Surfaces of the dishwasher were insanitaryEquipment and all surfaces in the kitchen must be maintained in a sanitary condition. Thoroughly clean and sanitize these equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken cooking equipment was stored in the kitchen beside the grill. Accumulation of grease and food debris was observed on the surface of the equipment. Repair equipment or remove it from the premises if no longer needed to prevent pest harborage in this area. Clean floor surface surrounding the equipment to remove grease and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the drying table opposite to the dishwasher and floor area below was unclean.Clean these areas and all other sections of the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in debris from the grease waste. The skip and surfaces around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  16. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bags that were used for storing precooked foods in the freezer were not food grade. Foods were transferred it into food grade bags.Use food grade bags for food storage. Do not re-use single use items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods such as deep-fried meats fish cakes and wonton in the left side prep cooler were stored without any means of temperature control. The prep cooler was not working. Foods measured between 17 to 19.5C.Raw eggs in the prep cooler table were measured at 13C. All foods were discarded during inspection.Store perishable foods at 4C or less under refrigeration. Repair the prep cooler and ensure internal temperature is measured at 4C before using it for storing foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Disassembled cardboard boxes were used as base on several worksurfaces around the kitchen. Several were removed during inspection.Remove all cardboard on surfaces around the kitchen. Work surfaces around the kitchen must be durable, non-slip, easy to remove, made of a non- absorbent material, easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were insanitary. Clean and sanitize these areas thoroughly:- Surfaces of the bulk bins containing flour, sugar, and cornstarch- Surfaces of the sauce station was dirty with food debris- Interior surface of the prep cooler and prep table- Surfaces of the dishwasher were insanitaryEquipment and utensils in it and all surfaces in it in which food comes into contact must be maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas around the kitchen were insanitary:- Floor under the dishwashing unit and prep table- Floor under the bulk bins with flours and sugar- Storage room in the back area and the grease trap room- Floors in the walk-in cooler and freezer units were dirty with debris and spillsClean these areas and all other sections of the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease interceptor surfaces was covered in liquid waste. The floor area around the grease trap device was unclean with leakage from the interceptor.Clean out the area of the grease interceptors and ensure the interceptor is in good condition. Remove all the insanitary equipment that had been used for the grease clean out.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above ready to eat foods and vegetables in the walk-in cooler.Store raw meats separately or below vegetables, cooked and ready to eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing station in the kitchen was not equipped with paper towel for hand washing.Provide paper towels in a dispenser at the handwashing station. Hands must be washed before handling foods and clean dishes or utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the wall in the dishwashing area were detached and in disrepair.- Repair the wall so that it is smooth, non-absorbent to moisture and easy to clean.Update - the operator indicated that the wall in the dishwashing area and the dishwasher unit will be changed by January 2024.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease discharge from the sidewall ventilation exhaust fan was observed outside the right side of the building. Spill from the discharge was accumulating on the ground on this side of the building.Clean out grease and debris to prevent pest harborage in this area. Install the appropriate bin for collecting the discharge. Update - the operator indicated that the ventilation hood system will be changed by January 2024.
  19. 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?
      • Sections of the wall in the dishwashing area were detached and in disrepair.- Repair the wall so that it is smooth, non-absorbent to moisture and easy to clean.Update - the operator indicated that the wall in the dishwashing area and the dishwasher unit will be changed by January 2024.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease discharge from the sidewall ventilation exhaust fan was observed outside the right side of the building. Spill from the discharge was accumulating on the ground on this side of the building.Clean out grease and debris to prevent pest harborage in this area. Install the appropriate bin for collecting the discharge. Update - the operator indicated that the ventilation hood system will be changed by January 2024.
  20. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meats and cases of shelled eggs were stored directly above vegetables in the walk-in cooler.Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent cross contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The floor drain in the utility room was uncovered exposing a hole on the floor. Install a proper floor drain cover, or close off hole, to prevent pest intrusion.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers display inadequate safe food handling techniques and practices.Ensure food handlers successfully complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the wall in the dishwashing area were detached and in disrepair.Repair the wall so that it is smooth, non-absorbent 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?
      • Extensive mold growth was observed on several sections of the walls of the walk-in cooler. Food handlers were instructed to remove foods from the affected areas. Check all foods for mold growth and discard foods with signs of mold. - Safely clean up the mold using personal safety equipment such as gloves, face masks and goggles. Contact a mold remediation service to assess issue and address it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor under cooking equipment was dirty with food debris and oil. 2) The floor under the drying trays at the dishwashing area was dirty with debris.- Clean the floor areas and hard-to-reach areas in the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease discharge from the sidewall ventilation exhaust fan was observed outside the right side of the building. Spill from the discharge was accumulating on the ground on this side of the building.Clean out grease and debris to prevent pest harborage in this area. Install the appropriate bin for collecting the discharge.
  21. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays containing foods were stored uncovered in the walk-in freezer.Cover all foods to prevent contamination during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer was measured below 50 ppm in the low temperature dishwasher. Pail of chlorine sanitizer had expired. The pail was exchanged for a pail new chlorine sanitizer solution. The dishwasher was run once more, and the chlorine solution was measured at 100ppm.Measure the chlorine solution regularly at the dishwasher to ensure the concentration is between 100 to 200 ppm. Also check the pail of sanitizer to ensure it is not being used past its' expiry date.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The floor drain in the utility room was uncovered exposing a hole on the floor. Install a proper floor drain cover, or close off hole, to prevent pest intrusion.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers display inadequate safe food handling techniques and practices.Ensure food handlers successfully complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the wall in the dishwashing area were detached and in disrepair.Repair the wall so that it is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor under cooking equipment was dirty with food debris and oil. 2) Debris was found in hard-to-reach areas of the floor in the dishwashing area.- Clean the floors thoroughly including hard to reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Grease discharge from the sidewall ventilation exhaust fan outside the building was observed. Grease spill was accumulating on the ground on this side of the building.Clean out grease and debris to prevent pest harborage in this area. Install the appropriate bin for collecting the discharge.