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The 22 Hotel - Food

121 2 Street W Cremona AB T0M 0R0 · Food - General

Official record from Alberta →

Inspection summary

The 22 Hotel - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on August 12, 2026, recorded 7 infractions.

None of the 14 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 17 times across 11 separate inspections, most recently on March 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 12 times across 12 separate inspections, most recently on August 12, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 56 times across 14 separate inspections, most recently on August 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 13 times across 9 separate inspections, most recently on August 12, 2026. For example: Do food handlers at the facility have adequate food safety training?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Monitoring Inspection

    7 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage.Safely disinfect and remove droppings from facility.
    • 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?
      • Due to limited dishwashing capabilities onsite, the conditions of your food handling permit have been modified to restrict the use of reusable customer utensils. Remove reusable customer utensils, dishware, and glassware from kitchen and service areas. Only single-use disposable utensils may be used for customer dishware, glassware, and utensils until mechanical dishwashing has been repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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?
      • A section of ceiling in the back area of the kitchen is damaged and peeling, rendering it difficult to clean and presenting structural concerns. Repair ceiling.
    • 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
  2. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.*Staff advised that dishwasher is in occasional use. Current dishwasher is unacceptable for use due to issues previously described. Manual sanitizing of kitchen utensils/dishes required.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage.Safely disinfect and remove droppings from facility.
    • 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?
      • Due to limited dishwashing capabilities onsite, the conditions of your food handling permit have been modified to restrict the use of reusable customer utensils. Remove reusable customer utensils, dishware, and glassware from kitchen and service areas. Only single-use disposable utensils may be used for customer dishware, glassware, and utensils until mechanical dishwashing has been repaired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent has a significant build-up of debris and dust overtop of food handling areas.Clean indicated area.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available onsite while food handling was taking place. Diluted chlorine bleach sanitizer was prepared onsite during inspection, measured at a concentration of 100ppm. Ensure that a sanitizer is available for use whenever food handling operations are occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A canned tomato product was observed being stored in its original can after opening. Canned products with higher acid content are not suitable for storage in metal containers due to leeching potential.Move food into alternate suitable food-grade container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.*Staff advised that dishwasher is in occasional use. Current dishwasher is unacceptable for use due to issues previously described. Manual sanitizing of kitchen utensils/dishes required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was unable to correctly describe an acceptable manual dishwashing method. Any manual dishwashing process must include the use of a chemical sanitizer as a means of bacteriological control after washing and rinsing utensils.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage.Safely disinfect and remove droppings from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
    • 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 light in the enclosed equipment storage area is not operational. The light bulb is uncovered, presenting a contamination risk in the event of breakage.Provide sufficient lighting from a covered or unbreakable light source.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent has a significant build-up of debris and dust overtop of food handling areas.Clean indicated area.
  4. Risk Management 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)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.*Staff advised that dishwasher is in occasional use. Current dishwasher is unacceptable for use due to issues previously described. Manual sanitizing of kitchen utensils/dishes required.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage and in the corner of the kitchen cooking area behind the chest freezer.Safely disinfect and remove droppings from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • Sections of ceiling near the dishwashing area is damaged and peeling, making it difficult to easily clean. Sections of ceiling by the dishwashing and dry storage areas have visible signs of water infiltration, with walls near these areas having evidence of ongoing water leaks.Repair ceiling to ensure it can be easily cleaned. Investigate and repair sources of ongoing water infiltration.*Water damage in this area appears to be ongoing. Apparent mould growth is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
  5. Demand Inspection

    13 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The only probe thermometer known to be available onsite was observed being used to as an order ticket punch, suggesting it is not able to be used to verify food temperatures.Provide a suitable and reliable means of verifying food temperatures with a probe or infrared thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No refrigeration or freezer units throughout the facility are operational due to a lack of power. Internal temperatures were measured at 19.7C. Dispose of all perishable foods that have been stored in non-functional cooler and freezer units. Restore power and ensure that refrigeration units are maintaining a temperature of 4C or lower, and that freezers are able to maintain a temperature of -18C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing is impossible due to the lack of available hot water. Restore reliable hot water access.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water is not available at the handwashing sink.Restore hot water access to ensure handwashing can take place.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage, in the corner of the kitchen cooking area behind the chest freezer, and in the corner beside the upright coolers. Safely disinfect and remove droppings from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • Sections of ceiling near the dishwashing area is damaged and peeling, making it difficult to easily clean. Sections of ceiling by the dishwashing and dry storage areas have visible signs of water infiltration, with walls near these areas having evidence of ongoing water leaks.Repair ceiling to ensure it can be easily cleaned. Investigate and repair sources of ongoing water infiltration.*Water damage in this area appears to be ongoing. Apparent mould growth is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An ongoing water line leak was observed underneath the dishwashing sinks. Water was observed pooling under the sink beside the drain and along the adjacent wall. Repair water leak.
    • 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 is insufficent lighting throughout the kitchen and food storage areas due to a lack of available power. Restore power to ensure that all food handling and storage areas receive sufficient lighting.
  6. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can of cooked clams was observed being stored in the kitchen line cooler. Metal cans are typically unsuitable for food storage after opening. The packaging indicated that stored food is to be moved into an alternate suitable container after opening. Food was disposed of during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The only probe thermometer known to be available onsite was observed being used to as an order ticket punch, suggesting it is not able to be used to verify food temperatures.Provide a suitable and reliable means of verifying food temperatures with a probe or infrared thermometer.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage, in the corner of the kitchen cooking area behind the chest freezer, and in the corner beside the upright coolers. Safely disinfect and remove droppings from facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite advised a change in kitchen management. The status of food safety training of current staff is unknown.Provide a copy of food safety certification for at least one member of staff in care and control of this 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, 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?
      • Sections of ceiling near the dishwashing area is damaged and peeling, making it difficult to easily clean. Sections of ceiling by the dishwashing and dry storage areas have visible signs of water infiltration, with walls near these areas having evidence of ongoing water leaks.Repair ceiling to ensure it can be easily cleaned. Investigate and repair sources of ongoing water infiltration.*Water damage in this area appears to be ongoing. Apparent mould growth is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An ongoing water line leak was observed underneath the dishwashing sinks. Water was observed pooling under the sink beside the drain and along the adjacent wall. Repair water leak.
  7. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of flour was observed being stored directly on the floor in the dry storage area.Move food so that it is not stored directly on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink's faucet is damaged, making the sink impractical to use.Repair handwashing sink faucet to ensure that it can be easily used for handwashing.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage, and in the corner of the kitchen cooking area behind the chest freezer. Safely disinfect and remove droppings from 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?
      • Sections of ceiling near the dishwashing area is damaged and peeling, making it difficult to easily clean. Sections of ceiling by the dishwashing and dry storage areas have visible signs of water infiltration, with walls near these areas having evidence of ongoing water leaks.Repair ceiling to ensure it can be easily cleaned. Investigate and repair sources of ongoing water infiltration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall behind the prep cooler and countertop is missing baseboards between the wall and floor, creating a gap that would be difficult to effectively clean. Replace baseboard or otherwise render this surface smooth and easily cleanable.
    • 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 light in the dry storage room is not in working condition.Repair or replace lighting in this area to ensure sufficient visibility for the purposes of sanitation and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The corner wall adjacent to the handwashing sink has a damaged corner and baseboard, creating difficult to clean surfaces.The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged metal wire utensil was observed in the cooking line. The condition of this utensil would pose a physical contamination risk to food. Remove damaged metal utensil from food handling area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several utensil storage surfaces throughout the facility were found to be maintained in an unclean state.Used flour breading residue was noted on various dishes.The grease guard to the side of the flat grill top has an excess accumulation of grease and food debris.Dry storage area has a build-up of food debris on shelving and flooring.Clean indicated areas.
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of flour was observed being stored directly on the floor in the dry storage area.Move food so that it is not stored directly on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage. Safely disinfect and remove droppings from area.
    • 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. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged metal wire utensil was observed in the cooking line. The condition of this utensil would pose a physical contamination risk to food. Remove damaged metal utensil from food handling area.
  9. Demand 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)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of chlorine sanitizer available for use in this facility was not available.Provide suitable chlorine test strips.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage. Safely disinfect and remove droppings from area.
    • 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 for this facility is not displayed. Post food handling permit for this facility in a publicly visible place.
    • 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. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
  10. Risk Management 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)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of chlorine sanitizer available for use in this facility was not available.Provide suitable chlorine test strips.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage. Safely disinfect and remove droppings from area.
    • 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 for this facility is not displayed. Post food handling permit for this facility in a publicly visible place.
    • 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. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
  11. Risk Management 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)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of chlorine sanitizer available for use in this facility was not available.Provide suitable chlorine test strips.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage. Safely disinfect and remove droppings from area.
    • 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 for this facility is not displayed. Post food handling permit for this facility in a publicly visible place.
    • 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. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.*Open portion of sealing is temporarily covered with metal foil. A more permanent cover or seal will be necessary to ensure this area can be cleaned.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
  12. Monitoring Inspection

    9 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operating correctly. The dishwasher was not connected to a suitable sanitizer or detergent. The dishwasher appeared unable to dispense chemicals during wash or rinse/sanitize cycles due to damaged components.Repair dishwasher to ensure it can properly dispense detergent and sanitizer. Connect dishwasher with suitable detergent and sanitizer. Ensure dishwasher is correctly dispensing 100ppm chlorine or suitable equivalent sanitizer after each cycle. Manually wash and sanitize dishes using available two-compartment sink until dishwasher is repaired. A sanitizer basin of 100ppm chlorine solution was prepared during inspection. Do not use reusable customer dishes until mechanical dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to confirm the concentration of chlorine sanitizer available for use in this facility was not available.Provide suitable chlorine test strips.
    • 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?
      • Mouse droppings were observed in the corner of the walk-in used for extra equipment storage. Safely disinfect and remove droppings from area.
    • 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 for this facility is not displayed. Post food handling permit for this facility in a publicly visible place.
    • 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. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the ceiling was noted directly above the kitchen line prep cooler. This hole appeared to be part of a previously used appliance exhaust port, and had visible dust and debris present. Seal or otherwise cover this hole to prevent food contamination and make this surface cleanable.
    • 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 behind the cooking line has corners that are damaged, creating difficult to clean surfaces. The stainless steel backing of the cooking line is peeling from the wall, creating a gap that cannot be easily cleaned.Seal indicated areas to render these surfaces smooth, gap-free, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of grease and burnt debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris is present at the bottom of the Pepsi cooler used to store refrigerated foods.Clean indicated area.
  13. Monitoring 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?
      • 1. Damaged ceiling due water infiltration. 2. The lightbulb in the dry storage room was not in working condition.COMPLETE THE FOLLOWING:1. Repair ceiling, so it is smooth, and easily cleanable. 2. Replace lightbulb.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a buildup of grease and burnt debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters regularly.
  14. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no chlorine sanitizer available inside the kitchen. A spray bottle was filled during the inspection. COMPLETE THE FOLLOWING:1. Ensure a solution is always available in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bag of tempura mix and food boxes stored on floor in dry storage. Both were moved off the ground during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Eggs were being stored in dry storage without adequate temperature control. Eggs were discarded during the inspection.COMPLETE THE FOLLOWING:1. Store eggs in fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of grease and burnt debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters regularly.

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