Tempo - Food
10608 107 Avenue NW Edmonton AB T5H 0W4 · Food - General
19 inspections
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing.The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair 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?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing.The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair 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?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dec. 3, 2025: the wrong test strips were purchased (strips for testing fryer oil were present). Owner to purchase chlorine test strips.Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection.REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dec. 3, 2025: the wall next to the hand sink in the front service area has been temporarily repaired. Permanent refinishing will be required when the facility undergoes renovations. Shelving surfaces across from the hand sink area still require repair/refinishing.The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested.REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection.REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart.REQUIRED ACTION: discard the metal sieve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested.REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler processed a transaction at the front counter and then proceeded to handle food without first washing their hands. Staff member was advised to wash hands prior to handling food.REQUIRED ACTION: Handwashing requirements must be reviewed with all staff so that they are reminded that hands must be washed prior to handling food. Gloves are not a replacement for handwashing, and hands must also be washed in between changing gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Nov. 25, 2025: The probe thermometer on-site is broken. The thermometer was reading 200F at room temperature.Oct. 28, 2025: Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods.REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection.REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart.REQUIRED ACTION: discard the metal sieve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizing solution used to store wiping cloths in the red pail at the front service area was very cloudy. 0 ppm chlorine was detected when the solution was tested.REQUIRED ACTION: the sanitizing solution must be changed frequently to ensure wiping cloths are stored in 100 ppm chlorine. Staff must use chlorine test strips to ensure the sanitizing solution is 100 ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Nov. 25, 2025: The probe thermometer on-site is broken. The thermometer was reading 200F at room temperature.Oct. 28, 2025: Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods.REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Could not locate the chlorine test strips for monitoring sanitizing solution concentration at the time of inspection.REQUIRED ACTION: locate the chlorine test strips and ensure they are available for use by staff at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Nov. 25, 2025: the broken metal sieve was found covered in powdered chicken batter, sitting at the back of the shelving unit next to the door of the walk-in cooler. Oct. 30,2025: A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart.REQUIRED ACTION: discard the metal sieve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods.REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal sieve in the back food preparation room was found to be in disrepair. Some of the metal was breaking apart.REQUIRED ACTION: discard the metal sieve.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The pail used to store wiping cloths contained soiled/cloudy sanitizing solution, and had a slime layer surrounding the interior surface of the pail. REQUIRED ACTION: clean the pail thoroughly, and ensure the sanitizing solution is changed frequently throughout the day.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff member was observed practicing inadequate hand washing practices:-observed going from handling money at the front counter to handling food and food equipment without washing hands in between-observed wearing disposable gloves while washing hands at the hand sink-observed changing disposable gloves without washing hands in between changing gloves.REQUIRED ACTION: -hands must be washed after handling money and partaking in any non-food related activity, prior to returning to handling food and food equipment.-disposable gloves are to be removed before washing hands. Hands must be washed after removing disposable gloves. A new pair of gloves are then to be used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Oct. 29, 2025: chicken measured at 37C in the hot holding cabinet. Approximately 20 chicken tenders were discarded during the inspection.Oct. 28, 2025: The chicken was measured at 45C in the hot holding cabinet.REQUIRED ACTION: chicken and other foods are to be maintained at 60C or higher in the hot-holding cabinet. Re-heat foods to 74C internal temperature, and then ensure they are maintained at 60C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods.REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An insert containing pieces of raw chicken at room temperature was found sitting directly on top of the hand sink in the front food service area. Approximately 10 pieces of raw chicken were discarded during the inspection.REQUIRED ACTION: do not leave high-risk foods out at room temperature. Keep them stored in the cooler unless you are processing the food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A plastic insert containing raw chicken pieces was sitting directly on top of the hand sink in the front food service area. REQUIRED ACTION:-the hand sink must remain free of all objects and must be accessible for hand washing at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A tray with accumulated dried chicken batter was sitting next to the deep fryer in the front food service area.REQUIRED ACTION: food equipment must be cleaned and sanitized regularly. Do not leave soiled food equipment sitting out in food service areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of food debris noted surrounding the stove-top burners in the front food service area.REQUIRED ACTION: thorough cleaning of the stove-top is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal sieve and metal scoop were found sitting directly in the bin of powdered chicken batter, with the handles directly in contact with the batter powder.REQUIRED ACTION: do not store utensils inside of bulk food bins, with the handle in direct contact with food as this subjects the food to any contamination present on the utensil handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large plastic bin containing raw chicken juices was found sitting on top of a chest freezer in the back food preparation room.REQUIRED ACTION: soiled dishes and utensils used in food preparation are to be washed and sanitized once food preparation is complete.
- 23. Is the facility maintained in a clean and sanitary condition?
- Small scraps of raw chicken were found sitting at the bottom of the two-compartment sink in the back food preparation area.REQUIRED ACTION: the sinks must be cleaned and sanitized immediately after being used for food preparation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The pail used to store wiping cloths contained soiled/cloudy sanitizing solution, and had a slime layer surrounding the interior surface of the pail. REQUIRED ACTION: clean the pail thoroughly, and ensure the sanitizing solution is changed frequently throughout the day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizing solution prepared and ready for use in the back food preparation room.REQUIRED ACTION: ensure that an approved sanitizing solution (e.g. 100 ppm chlorine) is prepared daily and ready for use in all food handling areas.
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles containing unidentified chemical were found on site- one at the front food service area and one in the back food preparation room.REQUIRED ACTION: ensure all bottles containing chemical are labeled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken was measured at 45C in the hot holding cabinet.REQUIRED ACTION: chicken and other foods are to be maintained at 60C or higher in the hot-holding cabinet. Re-heat foods to 74C internal temperature, and then ensure they are maintained at 60C or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Could not locate a probe-style thermometer for monitoring the hot-holding temperature of cooked foods.REQUIRED ACTION: obtain a probe-style thermometer, and use this to monitor internal cooking and hot-holding temperatures of foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coffee creamers were stored in the small black refrigerator measured at 7C. REQUIRED ACTION: move coffee creamers to a cooler that will maintain them at 4C or colder. Do not store any high-risk foods in the black refrigerator. Adjust the refrigerator temperature so that it will maintain foods at 4C or colder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Interior of the "General" cooler used to store pre-packaged sandwiches was measured at 8C.REQUIRED ACTION: move the sandwiches to the walk-in cooler where they will be maintained at 4C or colder. Adjust the temperature of the "General" cooler so that it will maintain high-risk foods at 4C or colder.
- 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 liquid hand soap provided in a dispenser at the front service area hand sink.REQUIRED ACTION: provide liquid soap in a dispenser at the front service hand sink.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The Food Handling Permit that is currently posted expired on Sept. 30, 2025.REQUIRED ACTION: print and post the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris was noted on the exterior and interior of the black refrigerator in the front service area.REQUIRED ACTION: clean and sanitize the interior and exterior of the small black refrigerator. Ensure cleaning and done regularly, and pay close attention to high-touch areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A tray with accumulated dried chicken batter was sitting next to the deep fryer in the front food service area.REQUIRED ACTION: food equipment must be cleaned and sanitized regularly. Do not leave soiled food equipment sitting out in food service areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Small scraps of raw chicken were found sitting at the bottom of the two-compartment sink in the back food preparation area.REQUIRED ACTION: the sinks must be cleaned and sanitized immediately after being used for food preparation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and dirt noted on the vent grate located above the deep-frying equipment.REQUIRED ACTION: clean the vent grate and ensure all dust and debris is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair 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?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair 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?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Fried chicken and potato wedges were being prepared and served despite the facility being without hot and cold running water, due to a water outage. One tray of fried chicken and one tray of potato wedges were discarded during the inspection. Operator was advised that preparation and handling of open food was to stop until water has been restored to the facility.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility is not supplied with hot and cold running water due to a water outage. Preparation, handling and service of open foods is not permitted to take place until the water has been restored to the facility.
- 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 wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair 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?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Someone in care or control of the facility must successfully complete an approved food safety course. Proof of successful completion of this course must be provided to our office.**The owner has registered to attend an upcoming food safety course on Nov. 12 and 13, 2024. Please provide a copy of your certificate upon successful completion of the 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?
- The wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.Some of the shelving across from the hand sink is in disrepair and requires refinishing to ensure that it is smooth, non-absorbent, in good repair and easy to clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottles of lemon-scented bleach were found at the front service counter and in the back prep room, however scented bleach contains perfumes that may leave a residue on food contact surfaces. Ensure that you obtain reguler, unscented bleach to prepare a 100 ppm chlorine solution for use on food contact surfaces.Noted on Oct. 25, 2024: There was no sanitizing solution prepared and ready for use in the back food preparation and dishwashing area. Ensure that you always have an approved sanitizing solution available and ready for use in all food preparation areas (sanitizer was found in the front food service area).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen, raw chicken was found thawing at room temperature in containers on the counters in the back prep room. Frozen food must be thawed in the cooler or in the sink while immersed under continuously running cold water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was obstructed at the time of inspection. A deep fryer basket was sitting inside of the sink. Ensure that the hand sink is free of objects at all times in order to facilitate proper hand washing.
- 20. Do food handlers at the facility have adequate food safety training?
- Someone in care or control of the facility must successfully complete an approved food safety course. Proof of successful completion of this course must be provided to our office.
- 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 wall next to the hand sink in the front service area is in disrepair and requires refinishing to ensure that the wall surface is smooth, non-absorbent, in good repair and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizing solution prepared and ready for use in the back food preparation and dishwashing area. Ensure that you always have an approved sanitizing solution available and ready for use in all food preparation areas (sanitizer was found in the front food service area).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen, raw chicken was found thawing at room temperature in containers on the counters in the back prep room. Frozen food must be thawed in the cooler or in the sink while immersed under continuously running cold water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The liquid soap dispenser at the back room hand sink was empty. Ensure that liquid soap in a dispenser is always available at the hand sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink at the front service counter had been disconnected, due to removal of old grease trap. A plumber was on-site at the time of inspection to re-connect the hand sink. Ensure that the hand sink is always operational with hot and cold running water during food handling and food service.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic container used to hold batter for chicken pieces is cracked and black electrical tape is being used to cover cracks in container. Container is to be discarded as cracks and use of electrical tape do not allow for proper washing and sanitizing of the container.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hand sink in the back room is draining very slowly. Servicing is required to ensure the sink is draining properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?