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The Pan Pan Express

206 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

Official record from Alberta →

Inspection summary

The Pan Pan Express has been inspected 14 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on July 20, 2026, found no infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 6 separate inspections, most recently on July 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 7 separate inspections, most recently on July 21, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 5 separate inspections, most recently on July 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on July 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 32 times across 8 separate inspections, most recently on July 21, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The food items being sold to other restaurants are not labelled.Please label all food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required behind and underneath the equipment.Please clean indicated areas and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.
  3. 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?
      • Ceiling tiles were noted to be porous in the food prep area. Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counters. Please ensure that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not leave cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Hand s must be washed before putting gloves on, after taking them off and between glove change, before handling ready-to-eat food items and clean dishes and after handling soiled dishes and raw meat. Please wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of dumpling dough. Please be advised to store raw meat either at the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood related items were noted to be stored with food related items. Please designate an area to store nonfood related items located away from food related items. 2. Soiled laundry and roll of paper towels were noted to be stored in the employee washroom.Please be advised not to store anything in the washroom. Please remove all items from the washroom.3. Cardboard boxes were being used to store food items. Please acquire food related containers to store food items. 4. Scoops were noted inside of bulk containers. Please do not store scoops inside the bulk food containers.
    • 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?
      • Pest control records were not observed. Please ensure to maintain monthly pest control records.
    • 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. Ceiling tiles were noted to be porous in the food prep area. Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state.2. The back area hand washing sink was noted to be leaking. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup noted underneath the equipment located besides the front hand washing sink. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Uneven plaster surface was noted on the ceiling.2. A crack was noted in the ceiling. Please repair the ceiling and ensure it is maintained in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup noted underneath the equipment located besides the front hand washing sink. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  8. Risk Management Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Nonfood grade containers were being used to store food items. Ensure all utensils and containers are composed of food grade material.2. Nonfood grade plastic containers are being used to store food items.3. Aprons and paper towels were stored in the washroom. Please note that food related items must not be stored in the washroom. These were moved 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?
      • Pest control records are not available.
    • 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. Holes are noted in the walls throughout the facility. 2. Uneven plaster surface was noted on the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris noted on clean dishes. Please clean and sanitize all clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  9. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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?
      • Pest control records are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 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. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  10. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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?
      • Pest control records are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 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. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  11. Risk Management Inspection

    17 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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?
      • Pest control records are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 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. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling. 6. Bare plywood storage shelves noted in the front storage area. Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  12. Risk Management Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items. 5. Customer and cashier area had food items stored on the floor. 6. Garbage bags and grocery bags are being used to store food items.7. Nonfood grade plastic containers are being used to store food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Faucet of front handwash sink is leaking.
    • 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?
      • Pest control records are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 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. Holes are noted in the walls throughout the facility. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking. 4. Paint was noted to be peeling from multiple ceiling tiles. 5. Uneven plaster surface was noted on the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean dishes are noted to be in physical contact with raw meat. 2. A container covered with raw chicken juice was noted to be stored with clean dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.
  13. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.
    • 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?
      • Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. 2. Cardboard containers are observed to store food items.3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. 4. Nonfood related items as well as staff personal items were noted to be stored with food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 09. Are chemicals stored and handled in a safe manner?
      • WD-40 was noted to be stored with food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel available for handwash sink located at the back of the kitchen.2. Back handwash sink is not accessible to food handlers. The handwash sink area is being used as a food preparation and storage. 3. The Faucet of front handwash sink is leaking.
    • 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?
      • Pest control records are not available.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 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. A duct tape is being used to cover holes in dishwashing area wall. 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. 3. The faucet of the front hand washing sink is leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes are noted to be in physical contact with raw meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules are not available.Please create written cleaning schedule and implement them.
  14. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open tin cans of sauce being stored at room temperature. Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. Do not leave food contents in the can. 2. A blue Rubbermaid container was used to store bulk food items. The container did not appear to be composed of food grade material.Ensure all utensils and containers are composed of food grade material.
    • 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?
      • An up to date food handling permit was not posted onsite. Ensure that a current food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing had been done.- Areas to note include; shelving above the dishwashing sink, walk-in cooler fan covers, handles of line cooler that is no longer in use. Written procedures were not available. Please create written cleaning schedule and implement them.

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