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The Rycroft Hotel - Restaurant

4725 50 Street Rycroft AB T0H 3A0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 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 glassware washer is not sanitizing the glassware. It was tested with chlorine and iodine; test strips showed no concentration on test strips.Ensure cleaning program is implemented and records for daily, weekly and monthly cleaning schedule are kept.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure the pest control records are completed at least once a month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Complete an approved food safety training and keep a copy of the certificate onsite.
    • 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 commercial ventilation system has not been cleaned by a professional service provider; due date was September 2025.Ensure cleaning of commercial ventilation systems from a professional service provider.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning plans for the facility have not been implemented, and records for daily, weekly, and monthly cleaning are not kept.Ensure cleaning program is implemented and records for daily, weekly and monthly cleaning schedule are kept.
  3. Monitoring Inspection

    18 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The meat (bison, beef, and elk patties) stored in the chest cooler and freezer is uninspected and no labels were found on some of the individual packages. The operator stated that the meat was not intended for sale; the sign say not for resale however the top of the freezer also have signs showing the name of the meat products.Ensure to remove the signage mentioning about the meat product and retain sign which says not for resale.Uninspected meat must not be allowed in the approved food handing premises either lock the cooler or remove it from premises as the freezer is located where the public has access to. The operator indicated that the meat was cut and processed in the meat shop owned by the owner.***OUTSTANDING PREVIOUS VIOLATION
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some of the following items have passed the Best Before Date:1. Cotton Candies (Cottage Country).2. Punch Juices.3. Vitamin Water (lemonade and orange)4. Clamato Party Pack (Tomato Cocktail)Check for more expired / passed BB date items.Ensure all the expired / passed BB date items are removed and not sold.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters (bar area) and food handling surfaces. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.***OUTSTANDING PREVIOUS VIOLATION
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available for sanitizing surfaces.Staff prepared a new chlorine-based sanitizing solution and verified the concentration to be at least 100 ppm.
    • 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?
      • The temperature log (which are pasted on the refrigerator, walk-in cooler and chest cooler) are not up-to-date, and dates, months and year are not being recorded.Ensure that the dates are clearly marked on the temperature log each time it is updated.***OUTSTANDING PREVIOUS VIOLATION
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest cooler/freezer must be locked or removed from premises since it contains personal items especially containing uninspected meat and it stays in hallway which is used by general public. The chest cooler outside the kitchen contains uninspected meat stored alongside. Either remove the unispected meat or lock the freezer with a lock and remove the signage mentioning the name of the product. Staff indicated that the uninspected meat is for personal use.Ensure uninspected meat is stored separately from inspected food products. All personal-use food items must be moved to a cooler or freezer labeled for personal use. Do not store uninspected meat with any food intended for public consumption.***OUTSTANDING PREVIOUS VIOLATION
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen and bar area is not in function. The operator mentioned it is not in use, with the two-compartment sink being used.Ensure that the dishwasher is properly used for washing, rinsing, and sanitizing dishes. If the dishwasher is not in use, make sure that the proper procedure is followed using the two-compartment sink: wash, rinse, and sanitize. Simply washing with detergent is not sufficient; dishes should always be sanitized with a food-safe sanitizing solution. Ensure dishwasher is maintained in sanitary manner.***OUTSTANDING PREVIOUS VIOLATION
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It appears that the glassware in the bar area may be washed in the hand sink since the glassware dishwasher is either not in use or unplugged.To maintain proper sanitation and ensure compliance, please make sure the glassware dishwasher is either repaired or fully functional as soon as possible. Until the repair is complete, all glassware should be washed in the two-compartment sink, following the correct wash, rinse, and sanitize procedure. Washing in the hand sink is not a proper solution, as it can lead to cross-contamination and compromise hygiene standards. Proper care should be taken to maintain a sanitary environment for all glassware.***OUTSTANDING PREVIOUS VIOLATION
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink in the main Kitchen was blocked with mop and other supplies.2. Handwash sink in the bar area was filled with unwashed utensils / dishes.3. Handwash sink in the convenience store area was non-functional and no supplies were available.Ensure all hand wash sinks are accessible supplied with hot-cold water, liquid soap, paper towels and not used for cleaning dishes / 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?
      • Monthly pest control monitoring records are not kept. Ensure the pest control checklist is completed at once a month.***OUTSTANDING PREVIOUS VIOLATION
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator could not produce food safety training certificates during inspection. Ensure food safety training requirements are met.***OUTSTANDING PREVIOUS VIOLATION
    • 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 Ventilation hood is past the professional service due date. Due date was Sept 2025. The deep fryer is used on a daily basis. Ensure ventilation hood and serviced by an approved professional.***OUTSTANDING PREVIOUS VIOLATION
    • 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 butchering area contains hooks and rails used to hold carcasses during processing. The wall area near the walk-in cooler and around the hook has exposed wood surfaces. Exposed wood can absorb blood and meat juices, creating conditions that support bacterial growth and increase the risk of cross-contamination.Ensure all exposed wood surfaces are properly sealed with paint or a suitable sealant to create a smooth, non-absorbent, and cleanable surface.The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. If this is resolved, please send a photo via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is not in function.If they are not in use, either repair them, or removing them from the premises, or relocating them to a designated storage area for unused equipment.***OUTSTANDING PREVIOUS VIOLATION
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of equipment are not functioning or have been unplugged (dishwasher, prep cooler, meat slicer, walk-in cooler, walk-in freezer)Ensure that all non-functional equipment is repair.Regularly inspect and monitor unused equipment for any mold, dirt buildup. Even if not in use, all equipment should be maintained in a clean and sanitary condition.***OUTSTANDING PREVIOUS VIOLATION
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutter and band saw in the butchering and processing area have visible rust and are not being maintained in a sanitary condition.Remove all rust from the meat cutter and saw. Ensure that both pieces of equipment are washed, rinsed, and sanitized before and after each use to maintain sanitary conditions and prevent contamination.Rust (iron oxide) creates a rough, porous surface that cannot be effectively cleaned or sanitized. Food debris, blood, and bacteria can accumulate in the pits and flakes. This makes the surface unsanitary and non-cleanable.The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. If this is resolved, please send a photo via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available for the kitchenEnsure cleaning schedule is completed daily. Ensure a daily, weekly and monthly cleaning log is available.***OUTSTANDING PREVIOUS VIOLATION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes were observed in the butchering and processing area.Observed on:1. on the door2. camera3. wooden plank by processing area.Ensure these areas are maintained in sanitary manner.The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. If this is resolved, please send a photo via email.
  4. Monitoring Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The meat (bison, beef, and elk patties) stored in the chest cooler and freezer is uninspected and no labels were found on some of the individual packages. The operator stated that the meat was not intended for sale; the sign say not for resale however the top of the freezer also have signs showing the name of the meat products.Ensure to remove the signage mentioning about the meat product and retain sign which says not for resale.Uninspected meat must not be allowed in the approved food handing premises either lock the cooler or remove it from premises as the freezer is located where the public has access to. The operator indicated that the meat was cut and processed in the meat shop owned by the owner.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters (bar area) and food handling surfaces. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 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?
      • The temperature log (which are pasted on the refrigerator, walk-in cooler and chest cooler) are not up-to-date, and dates, months and year are not being recorded.Ensure that the dates are clearly marked on the temperature log each time it is updated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest cooler/freezer must be locked or removed from premises since it contains personal items especially containing uninspected meat and it stays in hallway which is used by general public. The chest cooler outside the kitchen contains uninspected meat stored alongside. Either remove the unispected meat or lock the freezer with a lock and remove the signage mentioning the name of the product. Staff indicated that the uninspected meat is for personal use.Ensure uninspected meat is stored separately from inspected food products. All personal-use food items must be moved to a cooler or freezer labeled for personal use. Do not store uninspected meat with any food intended for public consumption.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen and bar area is not in function. The operator mentioned it is not in use, with the two-compartment sink being used.Ensure that the dishwasher is properly used for washing, rinsing, and sanitizing dishes. If the dishwasher is not in use, make sure that the proper procedure is followed using the two-compartment sink: wash, rinse, and sanitize. Simply washing with detergent is not sufficient; dishes should always be sanitized with a food-safe sanitizing solution. Ensure dishwasher is maintained in sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It appears that the glassware in the bar area may be washed in the hand sink since the glassware dishwasher is either not in use or unplugged.To maintain proper sanitation and ensure compliance, please make sure the glassware dishwasher is either repaired or fully functional as soon as possible. Until the repair is complete, all glassware should be washed in the two-compartment sink, following the correct wash, rinse, and sanitize procedure. Washing in the hand sink is not a proper solution, as it can lead to cross-contamination and compromise hygiene standards. Proper care should be taken to maintain a sanitary environment for all glassware.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure the pest control checklist is completed at once a month.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator could not produce food safety training certificates during inspection. Ensure food safety training requirements are met.
    • 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 Ventilation hood is past the professional service due date. Due date was Sept 2025. The deep fryer is used on a daily basis. Ensure ventilation hood and serviced by an approved professional.
    • 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 butchering area contains hooks and rails used to hold carcasses during processing. The wall area near the walk-in cooler and around the hook has exposed wood surfaces. Exposed wood can absorb blood and meat juices, creating conditions that support bacterial growth and increase the risk of cross-contamination.Ensure all exposed wood surfaces are properly sealed with paint or a suitable sealant to create a smooth, non-absorbent, and cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is not in function.If they are not in use, either repair them, or removing them from the premises, or relocating them to a designated storage area for unused equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of equipment are not functioning or have been unplugged (dishwasher, prep cooler, meat slicer, walk-in cooler, walk-in freezer)Ensure that all non-functional equipment is repair.Regularly inspect and monitor unused equipment for any mold, dirt buildup. Even if not in use, all equipment should be maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutter and band saw in the butchering and processing area have visible rust and are not being maintained in a sanitary condition.Remove all rust from the meat cutter and saw. Ensure that both pieces of equipment are washed, rinsed, and sanitized before and after each use to maintain sanitary conditions and prevent contamination.Rust (iron oxide) creates a rough, porous surface that cannot be effectively cleaned or sanitized. Food debris, blood, and bacteria can accumulate in the pits and flakes. This makes the surface unsanitary and non-cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available for the kitchenEnsure cleaning schedule is completed daily. Ensure a daily, weekly and monthly cleaning log is available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood splashes were observed in the butchering and processing area.Observed on:1. on the door2. camera3. wooden plank by processing area.Ensure these areas are maintained in sanitary manner.
  5. Risk Management Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature log (which are pasted on the refrigerator, walk-in cooler and chest cooler) are not up-to-date, and dates, months and year are not being recorded.Ensure that the dates are clearly marked on the temperature log each time it is updated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update:The chest cooler/freezer must be locked or removed from premises since it contains personal items and it stays in hallway which is used by general public. The chest cooler outside the kitchen contains uninspected meat stored alongside inspected food products. Staff indicated that the uninspected meat is for personal use.Ensure uninspected meat is stored separately from inspected food products. All personal-use food items must be moved to a cooler or freezer labeled for personal use. Do not store uninspected meat with any food intended for public consumption.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not in function. The operator mentioned it is not in use, with the two-compartment sink being used.Ensure that the dishwasher is properly used for washing, rinsing, and sanitizing dishes. If the dishwasher is not in use, make sure that the proper procedure is followed using the two-compartment sink: wash, rinse, and sanitize. Simply washing with detergent is not sufficient; dishes should always be sanitized with a food-safe sanitizing solution. Ensure dishwasher is maintained in sanitary manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: The owner has provided proof of purchase for the Chlorine sanitizer test strip.Chlorine sanitizer test papers are not available.Obtain new chlorine test papers to verify sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator could not produce food safety training certificates during inspection. Ensure food safety training requirements are met.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is not in function.If they are not in use, either repair them, or removing them from the premises, or relocating them to a designated storage area for unused equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the microwave has accumulated dirt and mildew, making it sticky.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update: The owner has provided proof of purchase for the oven mitts.The oven mitts are dirty with accumulated food residue. Ensure the mitts are maintained in a sanitary condition by laundering them regularly or replacing them with new ones as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of equipment are not functioning or have been unplugged (dishwasher, prep cooler, meat slicer,Ensure that all non-functional equipment is repair.Regularly inspect and monitor unused equipment for any mold, dirt buildup. Even if not in use, all equipment should be maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available for the kitchenEnsure cleaning schedule is completed daily. Ensure a daily, weekly and monthly cleaning log is available.
  6. Risk Management Inspection

    43 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The chest freezer contains unapproved meat, the operator could not provide its source.Any meat on the premises without a label indicating its source must be accompanied by documentation verifying its origin. If the meat is for personal use, it must be moved to a cooler or freezer labeled for personal use.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The meat (bison, beef, and elk patties) stored in the chest cooler and freezer was not labeled, and no labels were found on the packages, failing to meet labeling requirements. The operator stated that the meat was intended for sale; however, no documentation was available on-site to verify its source. Additionally, the meat is not used for cooking within the facility.The operator indicated that the meat was cut and processed in the meat shop owned by the owner.Ensure the labelling requirement is met. The prepacked products should have name of the facility, basic product information including common name (name of the product), list of ingredients, net quantity, durable life date, grade and contact information of manufacturer (Vendor’s name, business name, email and/or phone number), lot coding information which allow to trace back the original lot code.In the meantime, cease the sale of all unlabeled products and move all the indicated products to the back.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing spray bottle in the bar area, labeled as containing a quaternary ammonium chloride solution, was found to contain a different, unidentified cleaning solution or disinfectant. Testing with chlorine and quaternary ammonium (quats) test strips confirmed that the solution is neither chlorine-based nor a quaternary-based sanitizer. Additionally, the operator was unable to identify the contents of the spray bottleEnsure that all sanitizing bottles are correctly filled with the appropriate food-safe sanitizing solution. Regularly verify their contents using test strips.Ensure that only food-safe sanitizing solutions are used for cleaning and sanitizing food contact surfaces. Always use an AHS-approved sanitizing solution to wipe and disinfect these areas. Disinfectants that are not food-safe should never be used on surfaces where food is prepared or handled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The current chlorine (bleach) sanitizing solution being used is scented lemon-scented laundry bleach. The label on the container confirms that it is lemon scented chlorine. Ensure to replace it with an unscented bleach that has a DIN (Drug Identification Number) and ensure chlorine test strips are available for concentration testing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Detergent and (non-food-safe) disinfectants are being used on food contact surfaces in the bar area.Ensure that only food-safe sanitizing solutions are used for cleaning and sanitizing food contact surfaces. Always use an AHS-approved sanitizing solution to wipe and disinfect these areas. Disinfectants that are not food-safe should never be used on surfaces where food is prepared or handled,
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters (bar area near the hand sink) and food handling surfaces. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 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?
      • Eggs were found stored on the top shelves in the walk-in cooler above produce. Staff moved the eggs to bottom shelve.Ensure that eggs are stored below or completely separate from ready-to-eat foods. Ready-to-eat foods should always be placed above lower-risk items such as vegetables and fruits, while raw eggs and other high-risk foods should be stored on the bottom shelves.
    • 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?
      • The temperature log (which are pasted on the refrigerator, walk-in cooler and chest cooler) are not up-to-date, and dates, months and year are not being recorded.Ensure that the dates are clearly marked on the temperature log each time it is updated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The chest cooler outside the kitchen contains uninspected meat stored alongside inspected food products. Staff indicated that the uninspected meat is for personal use.Ensure uninspected meat is stored separately from inspected food products. All personal-use food items must be moved to a cooler or freezer labeled for personal use. Do not store uninspected meat with any food intended for public consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food packages, including oats, sugar, and flour, were found in the dry storage room without clips or proper storage in sealed containers with lidsEnsure all open food packages are either tightly sealed or stored in food grade containers with a tight lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The squeeze bottles for ketchup and sauces have accumulated buildup on the tip and lid.To ensure cleanliness and prevent contamination, make sure the tips and lids of the squeeze bottles are wiped clean after each use. Establish a routine of regular cleaning and sanitizing for all squeeze bottles to maintain hygiene and ensure that they remain free from food residue or buildup.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The utensils are dusty and not being maintained in a sanitary manner.Ensure that all utensils are properly washed, rinsed, and sanitized. If they are not in use, make sure they are covered or stored in bins to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration units and chest freezers are not equipped with a thermometer to monitor temperature.Ensure all coolers and freezers that store high risk or perishable food items are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is leaking, causing water to accumulate on the kitchen floor, and has buildup and stains. The dishwasher temperature was recorded at 64.4°C. The operator mentioned it is not in use, with the two-compartment sink being used for washing and rinsing instead. Ensure that the dishwasher is properly used for washing, rinsing, and sanitizing dishes. If the dishwasher is not in use, make sure that the proper procedure is followed using the two-compartment sink: wash, rinse, and sanitize. Simply washing with detergent is not sufficient; dishes should always be sanitized with a food-safe sanitizing solution. Ensure dishwasher is maintained in sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that the glassware in the bar area are being washed in the hand sink since the glassware dishwasher is either not in use or unplugged.To maintain proper sanitation and ensure compliance, please make sure the glassware dishwasher is either repaired or fully functional as soon as possible. Until the repair is complete, all glassware should be washed in the two-compartment sink, following the correct wash, rinse, and sanitize procedure. Washing in the hand sink is not a proper solution, as it can lead to cross-contamination and compromise hygiene standards. Proper care should be taken to maintain a sanitary environment for all glassware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.Obtain new chlorine test papers to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the kitchen hand sink. Staff retrieved paper towels from the storage area and placed them at the sink.Ensure the hand sink is always stocked with soap, paper towels, and hot and cold water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exit door by the kitchen fails to close properly, preventing a secure seal and allowing potential pest access.Ensure the door is fully closed and properly sealed to prevent pest entry.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure the pest control checklist is completed at once a month.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The receiving screen door has holes, dust accumulation and a garbage bag are taped on the door. Ensure the screen door is repaired. In the meantime, ensure the exit door remains closed until the screen door is fixed, especially during the summer months.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is a distinct gas smell around the deep fryer in the kitchen.Ensure that the source of the gas leak is promptly investigated and addressed by a qualified professional. Staff members have been notified of the smell. Regular inspections of the kitchen's gas lines and equipment should be conducted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A mouse trap was found on the oil bucket, and a sticky trap was placed on the shelves where food is stored.Ensure all the mice trap is placed on the floor away from food products. Ensure that all mouse traps are placed on the floor, away from food products and storage areas. Regularly inspect and monitor trap placements
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator could not produce food safety training certificates during inspection. Ensure food safety training requirements are met.
    • 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 ceiling tile in the kitchen above the deep fryer has accumulated grease and dirt.Ensure the ceiling is professionally cleaned and it is maintained in a sanitary condition. Additionally, include ceiling cleaning in the monthly cleaning schedule to prevent future buildup.
    • 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 exhaust hood baffles, fryer compartments and grills have grease, dust and dirt build-up, which is a fire hazard.Ensure the ventilation hood is serviced by an approved professional as soon as possible to restore it to proper working condition. The service should include a thorough cleaning of the fire hydrant, removal of grease buildup, and maintenance of all components to ensure compliance with safety and hygiene standards. Regularly schedule and track the service of the ventilation system to prevent future issues and maintain a safe environment, particularly in areas with high heat and grease exposure.
    • 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 tiles in the women's washroom by the pool table are broken and not well maintained.Ensure the damaged tiles are repaired or replaced promptly and kept in good condition.
    • 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 a hole in the floor beneath the three -compartment sink area.Heating vents on the floor have bigger openings than the vent cover. Ensure The holes and broken part of the floors are repaired.
    • 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 ventilation hood has passed its professional service due date, which was in February 2023. The deep fryer is used daily.Ensure the ventilation hood is serviced by an approved professional as soon as possible to restore it to proper working condition. The service should include a thorough cleaning of the fire hydrant, removal of grease buildup, and maintenance of all components to ensure compliance with safety and hygiene standards. Regularly schedule and track the service of the ventilation system to prevent future issues and maintain a safe environment, particularly in areas with high heat and grease exposure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are only being washed with detergent, with no sanitizing solution used. During the staff's demonstration of the washing procedure, sanitizing was not mentioned.Ensure that all utensils are properly cleaned by washing with detergent, rinsing under running water, and then immersing them in a sanitizing solution for at least 2 minutes. Utensils should then be air-dried before use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the microwave has accumulated dirt and mildew, making it sticky.Ensure the microwave is cleaned regularly and maintained in a sanitary condition to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The popcorn machine is not maintained in a sanitary manner, with dust and debris accumulated on it.Ensure all equipment is maintained in a sanitary condition. If not in use, remove the equipment from the premises or relocate it to a designated storage area for unused items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The oven mitts are dirty with accumulated food residue.Ensure the mitts are maintained in a sanitary condition by laundering them regularly or replacing them with new ones as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the beverage room behind the bar area, syrup buildup was found in a tub placed beneath the beverage syrup lines, indicating a possible leak.Ensure that the source of the leak is promptly investigated and repaired to prevent further accumulation. Additionally, maintain the syrup lines and the surrounding area in a clean and sanitary condition. Implement regular inspections to identify and address leaks early
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the bar area has a buildup inside.To ensure the ice machine is maintained in a sanitary condition, follow proper cleaning procedures:-Empty the ice machine by either using the drain plug or manually removing the ice.-Wash the interior thoroughly with soap and water, removing all buildup and any slime layer.-Once cleaned, sanitize the interior using an appropriate sanitizing solution, such as bleach or quaternary ammonium chloride, ensuring the concentration meets food safety guidelines.-Regularly inspect and clean the ice machine to prevent future buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer is not maintained in sanitary manner. Food debris has been observed around the meat slicer blade.Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours especially the deli meatslicers.Cleaning and sanitizing solutions must circulate through a fixed system and contact all interior food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used tongs, fryer baskets, and skimmers are being left on the deep fryer without being washed, rinsed, and sanitized after use.Ensure that all utensils and equipment that are reused, including tongs, fryer baskets, and skimmers, are properly washed, rinsed, and sanitized after each use. Ensure items are cleaned immediately after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of equipment are not functioning or have been unplugged.Ensure that all non-functional equipment is repaired promptly. If repair is not feasible, clearly label these units as "Not in Use"Ensure all equipmentems are repaired. If not label those equipments as "not in use".Regularly inspect and monitor unused equipment for any mold, dirt buildup, or other hygiene concerns. Even if not in use, all equipment should be maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream cooler in the lobby is in disrepair, with the door secured using tape.Ensure that the tape is removed, as it can collect dirt, debris, and food residue over time, creating an environment for microbial growth. After removing the tape, clean and sanitize the area thoroughly to eliminate any residue or bacteria. Regularly inspect equipment surfaces to prevent similar issues and maintain a sanitary environment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils require thorough cleaning and sanitizing:CutleryPlates stored on shelvesTongs and ladles stored on shelvesBread toasterEnsure these utensils are cleaned and sanitized regularly to maintain proper hygiene. This includes removing any food residue, buildup, or grease from surfaces such as tongs, ladles, and the bread toaster. Regular inspections should be conducted to ensure all items are maintained in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler is empty, dirt accumulated and not in use.Ensure they are maintained in a sanitary condition. If they are not in use, either repair them, or removing them from the premises, or relocating them to a designated storage area for unused equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require thorough cleaning:Shelves in the walk-in coolerHigh-touch surfaces, especially door handles near the walk-in coolerLight switchesBoth microwaves (inside and outside)Apple juice containerBlue raspberry slushy containerSauce bottles (buildup around the lids)Squeeze bottles (buildup around the lids)Slushy bottlesDough machineUtensils stored in the shelves beside exit doorEnsure these areas are cleaned regularly.If they are not in use, either remove them from the premises to a designate storage area for unused equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease splatters were found on the walls and surrounding area near the deep fryer.Ensure these surfaces are thoroughly cleaned and regularly maintained in a sanitary manner to prevent buildup of grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available for the kitchenEnsure cleaning schedule is completed daily. Ensure a daily, weekly and monthly cleaning log is available.
  7. Monitoring Inspection

    22 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The meat in the chest cooler and freezer was not labelled and no labels found on pacakges. The operator indicated that the meat was cut and proseceded in the meat shop owned by the owner.Ensure the labelling requirement is met. The prepacked products should have name of the facility, basic product information including common name (name of the product), list of ingredients, net quantity, durable life date, grade and contact information of manufacturer (Vendor’s name, business name, email and/or phone number), lot coding information which allow to trace back the original lot code.In the meantime, cease the sale of all unlabeled products and move all the indicated products to the back.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution is expired and oxidized. Replace the expired chlorine sanitizing solution with a fresh, up-to-date one, ensuring the concentration is within the recommended range. Regularly check expiration dates and maintain backup solution containers to avoid running out.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer is not maintained in sanitary manner. Food debris has been observed around the meat slicer blade.Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours especially the deli meatslicers.Cleaning and sanitizing solutions must circulate through a fixed system and contact all interior food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not used on food contact surfaces. Detergent and disinfectant has been used on food contact surface.Ensure only food safe sanitizing solution are used on food contact surfaces. Ensure to use a AHS approved sanitizing solution for wiping and sanitizing food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food handling surfaces. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 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?
      • The temperature log is not up-to-date, and dates are not being recorded.Please ensure that the dates are clearly marked on the temperature log each time it is updated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed open food packages (oats, sugar, flour etc.) in the dry storage room.Ensure all open food packages are either tightly sealed or stored in food grade containers with a tight lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The squeeze bottles for ketchup and sauces often accumulate buildup on the tip, which isn't always maintained in a sanitary way.To ensure cleanliness, please make sure the squeeze bottles are properly maintained by wiping the tip after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The utensils are dusty and not being maintained in a sanitary manner.Please ensure that all utensils are properly washed, rinsed, and sanitized. If they are not in use, make sure they are covered or stored in bins to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigeration units and chest freezers are not equipped with a thermometer to monitor temperature.Ensure all coolers and freezers that store high risk or perishable food items are equipped with a thermometer to monitor temperature. 7 chest freezers and 1 sandwich cooler in the bar is not equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar area is non operational.There is only a single compartment handwashing sink present in the bar area. No soap and paper towel is observed at the hand sink.Repair or replace the glasswasher. Ensure single use cups are used to serve until dishwasher can be repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not plugged in, and the operator mentioned that it is not being used, with the two-compartment sink being used for washing and rinsing instead.Please ensure the dishwasher is used for washing, rinsing, and sanitizing. If the dishwasher is not in use, ensure that the proper procedure is followed using the two-compartment sink: wash, rinse, and sanitize. Simply washing with detergent is not sufficient.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It appears that the glassware in the bar area may be washed in the hand sink since the glassware dishwasher is either not in use or unplugged.To maintain proper sanitation and ensure compliance, please make sure the glassware dishwasher is either repaired or fully functional as soon as possible. Until the repair is complete, all glassware should be washed in the two-compartment sink, following the correct wash, rinse, and sanitize procedure. Washing in the hand sink is not a proper solution, as it can lead to cross-contamination and compromise hygiene standards. Proper care should be taken to maintain a sanitary environment for all glassware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.Obtain new chlorine test papers to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: Liquid soap not available.Ensure liquid soap dispenser is available.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure the pest control checklist is completed at once a month.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The receiving screen door has holes and grarbage bags is tapped.Ensure the screen door is repaired. In the meantime, ensure the exit door remains closed until the screen door is fixed, especially during the summer months.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator could not produce food safety training certificates during inspection. Ensure food safety training requirements are met.
    • 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 a hole in the floor beneath the compartment sink area.Heating vents on the floor have bigger openings than the vent cover.Ensure;1. The holes and broken part of the floors are repaired.
    • 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 Ventilation hood is past the professional service due date. Due date was Feb 2023. The deep fryer is used on a daily basis. Ensure ventilation hood and serviced by an approved professional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sandwich cooler cutting board is not clear, Cutting board is stained and has lots of black knife marks. The prep coolers are empty and not in use.Ensure cutting board is either replaced or thoroughly cleaned & sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available for the kitchenEnsure cleaning schedule is completed daily. Ensure a daily, weekly and monthly cleaning log is available.