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The Canadian Brewhouse

50 - 101 St. Albert Trail St. Albert AB T8N 6L5 · Food - General

14 inspections

  1. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.2. One of the food handlers was noted to have long nails. Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The upstairs glasswasher was not in operational state.The operator indicated that the repairman ordered parts to repair the glasswasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for food handlers. Please train staff members.
    • 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. Light covers were noted to be missing from downstair prep area. Please install the missing light covers. 2. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The sliding door of the upright cooler located in the main kitchen was noted to be damaged. Please repair this door.2. The south glasswasher located on the main floor was not in operational state. The operator indicated that the repairman ordered parts to repair the glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on the meat slicer at the time of inspection. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times.2. Cleaning cloths were noted to be hanging off one of the food handlers' waist.Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters or hang them off food handlers' waist.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.2. One of the food handlers was noted to have long nails. Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple cracked food storage containers were observed. These were discarded during the inspection. Please discard all damaged containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.2. The south glasswasher located on the main floor and upstairs glasswasher were not in operational state.Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.3. It was noted that the facility was rinsing soiled dishes in food prep sinks. A sanitizing solution buckets were noted in both sinks. Please note to wash/rinse soiled dishes in the main kitchen dishwashing area. Please sanitize all food prep sinks and do not use these sinks to rinse soiled dishes.
    • 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?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for food handlers. Please train staff members.
    • 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. Light covers were noted to be missing from downstair prep area. Please install the missing light covers. 2. One of the ceiling tiles were noted to be missing from the downstair kitchen. Please install the missing tiles.3. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris was noted on clean ketchup containers and food storage containers. Please train staff observe clean dishes and rewash ones with food debris on it.2. The sliding door of the upright cooler located in the main kitchen was noted to be damaged. Please repair this door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on the meat slicer at the time of inspection. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. Photographs of cleaned meat slicer were received within few hours of inspection. 2. Wiping cloths were noted on the prep counter at the time of inspection. Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.2. One of the food handlers was noted to have long nails. Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers. Scoops were removed during the inspection. 2. Disposable cups were being used for scoops. Please be advised that disposable cups must be discarded after each use. Please do not reuse them. Disposable cups were discarded during the inspection.3. Cracked storage containers were observed. All these containers were discarded during the inspection. The operator was further advised to inspect all storage containers on daily basis and discard damaged ones.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit located in the main kitchen was noted to at 40 degrees C. Please note that all hot holding units must be maintained at or above 60 degrees C. The operator increased the temperature during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.2. The south glasswasher located on the main floor and upstairs glasswasher were not in operational state.Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.Dishwasher repair personal was onsite during the inspection. It was advised to PHI that parts to repair these glasswashers would need to be ordered.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The soap dispenser was noted to be empty at the hand-washing sink located inside the prep table in the downstairs prep area. 2. The paper towel dispenser was noted to be empty by the handwashing sink located by the downstairs dishwasher. Please be advised to ensure that all hand-washing sinks are fully stocked at all times. 3. Soiled dishes and a sanitizer bucket were noted inside the handwashing sink located in the downstairs prep area making it inaccessible for food handlers to wash hands. Please be advised that all handwashing sinks must remain accessible at all times. All soiled dishes and sanitizer bucket were removed during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for food handlers. Please train staff members.
    • 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. Light covers were noted to be missing from downstair prep area. Please install the missing light covers. 2. One of the ceiling tiles were noted to be missing from the downstair kitchen. Please install the missing tiles.3. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris was noted on clean dishes located in the downstairs prep area. 2. Accumulation of debris was noted inside of utensil storage containers. 3. The clean dishes stored in clean dish storage area on the main floor were noted to be soiled.All these dishes were moved to dishwashing area during the inspection. The operator was further advised to educate staff members properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.
    • 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?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
  5. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were noted to be expired. Please acquire quat and 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?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted on behind and underneath the ice machine. Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
  6. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed in the basement food prep area. Please ensure that a quat solution at 200 ppm is present in the basement food prep area at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on the meat slicer at the time of inspection. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. 2. Wiping cloths were noted on the prep counters at the time of inspection. Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Food handler was noted to be handling raw chicken wings and started stirring cooked beef without performing hand hygiene and glove guidelines. Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. Please repair the dishwasher and ensure that the concentration of chlorine was noted to be at 100 ppm. 2. The back glasswasher located on the main floor was not operating properly.Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not monitoring the concentration of both dishwashers and all three glasswashers.Please use test strips to test the concentration of both dishwashers and all three glass washers and maintain testing records.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was noted to be empty at hand washing sink located in the basement prep area. The operator stocked the paper towel dispenser during the inspection. As this hand washing sink is located away from the food prep area, please stock one of the sinks located in the basement prep area with hand washing supplies (hand washing soap and paper towel).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificates were not observed. Please note that someone with a food safety certificate must be present onsite when six or more food handlers are working in the facility. The operator indicated that they have register staff members and are in the process of completing the course. Please submit copies of food safety certificates to this office.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was stored without any protection. Please ensure that ice scoop is stored in a bucket in order to protect it from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted on behind and underneath the ice machine and handles of all prep coolers. Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on the meat slicer at the time of inspection. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. 2. Wiping cloths were noted on the prep counter at the time of inspection. Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the basement dishwasher was not dispensing chlorine and the concentration was noted to be at 0 ppm. It was also noted that water was added to the sanitizing bucket instead of chlorine. The operator replaced the water to sanitizer during the inspection and the concentration of chlorine was noted to be at 100 ppm. 2. The main floor low temperature dishwasher was not dispensing chlorine. Please repair this dishwasher and ensure it is dispensing chlorine at 100 ppm at all times. In the interim please use the basement dishwasher to wash and sanitize reusable dishes.3. The back glasswasher located on the main floor was not operating properly.Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not monitoring the concentration of both dishwashers and all three glasswashers.Please use test strips to test the concentration of both dishwashers and all three glass washers and maintain testing records.
    • 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?
      • A weather strip was noted to be missing from the back door. Please install the missing weather strip.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificates were not observed. Please note that someone with a food safety certificate must be present onsite when six or more food handlers are working in the facility. Please submit copies of food safety certificates to this office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A food splash on ceiling of the basement and accumulation of debris on the floor drain and handles of prep cooler was noted. Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Debris was noted on hard-to-surfaces of the meat slicer. Please ensure to dismantle the meat slicer to achieve proper cleaning and sanitation. A brush must be used to clean and sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Accumulation of debris was noted in clean dish storage containers in the basement prep area. Please clean and sanitize all containers and dishes.2. Scoops were noted inside of all bulk food containers in the basement prep area. Please ensure that scoops are stored in a manner that protects bulk food items from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
  10. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not performing hand hygiene. Food handlers were noted to be rinsing gloves during the inspection. Importance of hand washing and glove policy were discussed with the operator during the inspection. Please wash hands and follow proper glove policy.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two caulking tubes were noted to be stored with clean dishes. These were moved during the inspection. The operator was further advised not to store caulking tubes or any other chemicals with food and food related items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main kithcen dishwasher was not dispensing bleach. The dishwasher started dispensing bleach after running for 5- 10 minutes. Please ensure to run the dishwasher 5-10 minutes prior to using it.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 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 located in the basement was dispensing bleach at 10 ppm at the time of inspection. Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The facility is not monitoring the concentration of mechanical dishwasher. Please use a test strip to monitor the concentration of the dishwasher. 2. Bleach test strips were noted to be expired. Please acquire bleach test strips.
  13. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Please be advised that cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks. Food handlers were unaware of glove policy. Importance of hand washing, and proper glove policy was discussed with the operator during the inspection. Please wash hands in between tasks.Please be advised that hands must be washed before putting gloves on and after taking them off and between changing gloves.
    • 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 located in the basement was dispensing bleach at 10 ppm at the time of inspection. Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is not monitoring the concentration of mechanical dishwasher. Please use a test strip to monitor the concentration of the dishwasher.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Please be advised that cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands in between tasks.
    • 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 located in the basement was not dispensing bleach at the time of inspection. Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is not monitoring the concentration of mechanical dishwasher. Please use a test strip to monitor the concentration of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.