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Top Notch South Indian Kitchen

9235 35 Avenue NW Edmonton AB T6E 5Y1 · Food - General

10 inspections

  1. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - jarred pickled items from a distributor exhibited an expiry date for July 2025
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot holding cabinet was not maintaining 60'C throughout the entire cabinet for cooked high risk foods within (cooked starches and cooked onions)
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    15 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cited June 10, 2026** - high risk cooked vegetables, and cooked meat mixtures with a label dated June 2, June 4 were observed. Inspection occured on June 10, 2026. Staff are not rotating foods as per their own requirement. When asked how long to keep cooked foods, 2 staff members stated 3-5 days.Cited June 3 2026
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored with fresh peppers being processed in the middle kitchen, on the same surface. DO NOT process vegetables and raw meat on the same surface/area to prevent potentially harmful contamination from the raw meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited June 10, 2026Cited June 5, 2026Cited June 3, 2026** - dirty contaminated personal items were stored with food equipment (ie. phones, keys, drinks, etc.). Ensure that all personal items and items not related to food or food equipment storage are stored separately an in a manner that contaminates neither food and/or food equipment. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot holding cabinet in the front customer was stocked with high risk potentially hazardous cooked vegetable and either banana or plantain. The hot holding cabinet was off and the interior was room temperature. External temperatures were measured at 23'C-28'C. Discarded during inspection. To use the hot holding cabinet, turn it on and allow it to heat up to a 60'C internal temperature BEFORE placing high risk cooked vegetables, high risk starches, and/or meat mixtures within. Please retrain staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited June 10 2026** - improper cooling of high risk foods (meat mixture) observed. Staff cooked the mixture, then left it in a hot pot, on a cold stove in a large amount to "cool". Please retrain staff on proper cooling methods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited June 10 2026** - several high risk cooked foods were stored at room temperature, not in current use, stored at room temperature. Staff hurried to remove the food when the PHI arrived. No timer was found in use to show how long the high risk food was stored at room temperature. Cited June 5 2026** - several containers of high risk cooked meats and vegetables were observed stored at room temperature on the counter, not in use. Ie. cooked fish 18’C, exterior, etc.)Cited June 3, 2026** - cooked vegetable (breaded and fried peppers) were cooked then left overnight in the fryer baskets at room temperature. Retrain staff on proper high risk food temperature requirements for safe food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cited June 10 2026** - Oversized pot that could not fit into the dishwasher or any of the dishwashing sinks was observed onsite and not removed as required.Cited June 3 2026
    • 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?
      • Cited June 5 2026Cited June 3 2026** - written pest control reports were not available upon request. Reports seen onsite most recent report – Dec 2025. Repeat violation.
    • 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?
      • Cited June 10 2026Cited June 5 2026** - current food handling permit was not posted in public view as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cited June 10 2026Cited June 5, 2026Cited June 3, 2026** - the handwashing sink was leaking water from the faucet. The compartment sink was leaking water from 2 places on the faucet. Repair required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - broken container lid was observed, please remove all broken equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 10 2026** - dirty rolling pin covered in food stuffs and debris was stored with clean utensils in the back room** - several pieces of food equipment/pots/containers exhibited the manufacturer's paper sales labels which indicates a lack of proper cleaning of the item before use (label must be removed, and cleaning conducted before using for food). ** - shelving/wood table was not cleaned and scrubbed in the back room/warehouseCited June 5, 2026Cited June 3 2026** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to: all rolling carts, rice cookers and the rice cooker insert, blender blades/lids/containers, canopy ventilation filters, doors to freezers and food equipment, every container and lid, tables, folding table, interior and exteriors of all cold holding equipment** - blenders were observed in very poor sanitary condition: the handle interiors exhibited food and what appeared to be a mold-like substance, the bottom of the blender container was filthy with a buildup of food, debris, and what appeared to be a mold-like substance, the blender blade interior exhibited a buildup of food, debris, and grunge, the blender bases were covered in food, handprints, and a buildup of grunge as were the blender container lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited June 5, 2026Cited June 3, 2026** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to sanitation: floors throughout the kitchen and back storage areas in hard-to-reach areas, all shelving in back storage room, the child high chair, all tables and shelving below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited June 10, 2026** - toilet bases were not cleaned as required, urine and spills still observedCited June 5, 2026Cited June 3, 2026** - Bathroom sanitation: doors, sinks, walls, and toilet bases exhibited a buildup of grime and biomaterial.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 3 2025** - written cleaning schedules were not in use. Last documented usage was January 2026.
  4. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cited June 5. 2026Cited June 3, 2026** - several used, wet, dirty cleaning cloths were observed mounded on countertops and not stored in a sanitizing solution when not in use as required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cited June 5, 2026** - food such as an open bag of rice was stored on the seat portion of a dirty chair and on the dirty floors. Repeat violation. Cited June 3 2026** - foods and food equipment were improperly stored directly on the dirty floors, dirty shelving, dirty tables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited June 5 2026Cited June 3, 2026** - spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Repeat violation. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food. Repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cited June 5, 2026Cited June 3, 2026** - dirty contaminated personal items, dirty ladders, were stored with food equipment (ie. phones, keys, drinks, etc.). Food equipment was stored on the seat of a dirty chair. Ensure that all personal items and items not related to food or food equipment storage are stored separately an in a manner that contaminates neither food and/or food equipment. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cited June 5 2026** - several containers of high risk cooked meats and vegetables were observed stored at room temperature on the counter, not in use. Ie. cooked fish 18’C, exterior, etc.)Cited June 3, 2026** - cooked vegetable (breaded and fried peppers) were cooked then left overnight in the fryer baskets at room temperature. Retrain staff on proper high risk food temperature requirements for safe food storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cited June 5 2026** - back storage room had a blender plugged in the wall for use, proving that food handling is occurring in a room not approved for food handling as there is no handwashing sink. DO NOT handle open foods in the back storage room as it is not approved for food handling. Repeat violation.Cited June 3 2026** - staff admitted to running oversized food equipment and conducting food handling in the back room that contains no handwashing sink. The peeler was not on wheels, too heavy to move, the extension cord available for use. A soup insert with water was next to the peeler, sitting on the floor. IMMEDIATELY CEASE AND DESIST all open food handling in the back storage room. Further non-compliance may result in further enforcement action being taken by the Public Health Inspector. Repeat violation.
    • 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?
      • Cited June 5 2026Cited June 3 2026** - written pest control reports were not available upon request. Reports seen onsite most recent report – Dec 2025. Repeat violation.
    • 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?
      • ** - current food handling permit was not posted in public view as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cited June 5 2026Cited June 3 2026** - multiple unfinished plywood shelves were installed into a speed rack. All surfaces for food equipment and storage must be smooth, cleanable, nonabsorbent and durable. Unfinished wood does not meet this requirement. Remove/replace/refinish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cited June 5, 2026Cited June 3, 2026** - the handwashing sink was leaking water from the faucet. The compartment sink was leaking water from 2 places on the faucet. Repair required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cited June 5, 2026Cited June 3 2026** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to: all rolling carts, rice cookers and the rice cooker insert, blender blades/lids/containers, canopy ventilation filters, doors to freezers and food equipment, every container and lid, tables, folding table, interior and exteriors of all cold holding equipment** - blenders were observed in very poor sanitary condition: the handle interiors exhibited food and what appeared to be a mold-like substance, the bottom of the blender container was filthy with a buildup of food, debris, and what appeared to be a mold-like substance, the blender blade interior exhibited a buildup of food, debris, and grunge, the blender bases were covered in food, handprints, and a buildup of grunge as were the blender container lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited June 5, 2026Cited June 3, 2026** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to sanitation: floors throughout the kitchen and back storage areas in hard-to-reach areas, all shelving in back storage room, the child high chair, all tables and shelving below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cited June 5, 2026Cited June 3, 2026** - Bathroom sanitation: doors, sinks, walls, and toilet bases exhibited a buildup of grime and biomaterial.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 3 2025** - written cleaning schedules were not in use. Last documented usage was January 2026.
  5. Demand Inspection

    21 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - high risk potentially hazardous foods were being stored longer in the walk-in cooler than the recommended 3-5 day use. Staff informed the PHI that all high risk cooked foods were kept a maximum of 3 days. The tape on the containers that indicated made on dates ranged from May 8-May 31. The inspection occurred on June 3, 2026. Discard all high risk cooked meats, cooked vegetables, and high risk ready-to-eat foods that are older than the 5 day indicator. Many of the foods observed in the walk in cooler appeared dry. IMMEDIATELY CEASE AND DESIST the practice of continuing to serve customers high risk foods that are older than 5 days. Remove and dispose of all high risk foods that are older than 5 days. RETRAIN STAFF in proper food safety procedures.Examples:-fish – May 27-Fish curry kerala – May 9-Chicken curry May 29-Fish curry May 16-Beef curry May 22-fried onion May 12-sauce (type unknown) May 8
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizing solution was ready made when PHI arrived for proper used cloth storage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - several used, wet, dirty cleaning cloths were observed mounded on countertops and not stored in a sanitizing solution when not in use as required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Packages and containers were stacked with the dirty bottom or exterior stored in direct contact with other food ingredients with no barrier to protect the food in between. Example: a bag of urad dal was stored with the exterior of the package in direct contact with bulk unprotected rice.** - foods and food equipment were improperly stored directly on the dirty floors, dirty shelving, dirty tables.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff admitted to using canning jars for undisclosed food made onsite. The broken seals for the canning jars had been saved along with a collection of used dirty canning jars that were not cleaned after use. There was no lab reports to prove the food within was safe for canning, the staff did not produce pH testing kits or water activity testing devices to prove the food was safe for canning. DO NOT use canning jars. Have the food tested for perishability before canning jars can be used. Use plastic containers, metal containers, or glass containers with lids that do not hermetically seal until such time that the lab tests are completed and demonstrated that canning jars can be used. DO NOT ever save the broken seal as it cannot be re-used for canning purposes. IMMEDIATELY CEASE AND DESIST.** - black garbage bags were used to cover food equipment in the back room. Black garbage bags are NOT food-grade. Please use only food grade materials to cover food and/or food equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw fish was stored next to uncooked vegetables (ie. peeled onions) in the walk in cooler. Please ensure all raw meat, raw fish, raw seafood is not stored beside, or above high risk foods such as vegetables, cooked foods, and ready-to-eat foods at any time.** - stored open flour and rice were observed to be contaminated with foreign objects and foreign debris
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - spoons, scoops, bowls were stored with the dirty high-touch surface in contact with the food ingredients, spices, and high risk foods. Repeat violation. Do not use bowls as scoops. Use scoops with handles and ensure that the dirty high-touch surfaces does not come into contact with the food. Repeat violation.** - manufacturer sales labels were still intact and in good condition on several containers, lids, pots, etc. which are to required to be removed BEFORE the food equipment is put to use. If regular and thorough dishwashing is being practiced, the labels would not survive the process. Remove ALL sales labels from food equipment, then clean and sanitize the equipment BEFORE it is used for food preparation, food storage, and / or contact with food. Repeat violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - dirty contaminated personal items, dirty ladders, were stored with food equipment (ie. phones, keys, drinks, etc.). Food equipment was stored on the seat of a dirty chair. Ensure that all personal items and items not related to food or food equipment storage are stored separately an in a manner that contaminates neither food and/or food equipment. Repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked vegetable (breaded and fried peppers) were cooked then left overnight in the fryer baskets at room temperature. Retrain staff on proper high risk food temperature requirements for safe food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper dishwashing was observed: staff are not using the required sanitizing step on hand washed dishes nor was some of the equipment fully dried before storage. When PHI asked for the dishwasher to be set up for testing, the chef did not set the dishwasher up correctly and ran it without filling. Retrain all staff on proper use of the mechanical dishwasher AND how to properly clean, rinse, and SANITIZE all dishes in the compartment sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - oversized cooking pots were observed stored in the back room that were previously removed as was required. The pots do not fit in the provided cleaning sinks nor do they fit in the provided dishwasher. Remove and DO NOT bring back the oversized pots. IMMEDIATELY CEASE AND DESIST use of the oversized pots. All food equipment such as pots must fit in the cleaning sinks, can be rotated within the cleaning sinks, and be completely submerged in sanitizer – alternatively – fit and can be sanitized in the mechanical dishwasher. All pots that do not fit this requirement must be removed from the facility and not used again.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - staff admitted to running oversized food equipment and conducting food handling in the back room that contains no handwashing sink. The peeler was not on wheels, too heavy to move, the extension cord available for use. A soup insert with water was next to the peeler, sitting on the floor. IMMEDIATELY CEASE AND DESIST all open food handling in the back storage room. Further non-compliance may result in further enforcement action being taken by the Public Health Inspector. Repeat violation.
    • 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?
      • ** - written pest control reports were not available upon request. Reports seen onsite most recent report – Dec 2025. Repeat 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?
      • ** - Cutting boards were in very poor condition that includes but is not limited to: gouges, missing plastic on the surfaces, surfaces overworn and pitted, filthy, and what appeared to be a mold like substance on many of the boards. When PHI moved the cutting boards (3 different storage areas within the facility) a strong moldy and sour odor was experienced in both storage areas. Repeat 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?
      • ** - multiple unfinished plywood shelves were installed into a speed rack. All surfaces for food equipment and storage must be smooth, cleanable, nonabsorbent and durable. Unfinished wood does not meet this requirement. Remove/replace/refinish.
    • 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 handwashing sink was leaking water from the faucet. The compartment sink was leaking water from 2 places on the faucet. Repair required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to: the glass counters in the front service area, microwaves inside and out, all rolling carts, kettles, rice cookers and the rice cooker insert, blender blades/lids/containers, canopy ventilation filters, the underside of the shelf over the grill, doors to freezers and food equipment, every container and lid, tables, folding table, interior and exteriors of all cold holding equipment** - fryer baskets were left dirty and in poor sanitary condition overnight with cooked high risk food within. Ensure that all food equipment such as fryers and rice cookers that comes into contact with food is cleaned and sanitized before use and not left overnight in a dirty and unsanitary condition. Staff appeared ready to use the dirty baskets without cleaning. Retrain staff. ** - blenders were observed in very poor sanitary condition: the handle interiors exhibited food and what appeared to be a mold-like substance, the bottom of the blender container was filthy with a buildup of food, debris, and what appeared to be a mold-like substance, the blender blade interior exhibited a buildup of food, debris, and grunge, the blender bases were covered in food, handprints, and a buildup of grunge as were the blender container lids.** - a collection of used canning jars and other dirty food equipment that would take time to collect were observed stored dirty and not cleaned and sanitized in a timely manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Cutting boards were improperly stored in an unsanitary condition: cutting boards were stored wet without proper air flow, trapping the moisture and creating what appeared to be mold growth. Retrain staff on proper dishwashing procedures and ensure that the sanitizing step as well as the air dry step is conducted properly. Repeat violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Kitchen and back room storage sanitation was poor with a buildup of grime, dirt, food, and debris that includes but is not limited to sanitation: floors throughout the kitchen and back storage areas in hard-to-reach areas, all shelving in back storage room, the child high chair, all tables and shelving below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Bathroom sanitation: doors, sinks, walls, and toilet bases exhibited a buildup of grime and biomaterial.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - written cleaning schedules were not in use. Last documented usage was January 2026.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-No ready-made sanitizing solution was located onsite for the damp dirty/used cleaning cloths. Please ensure a sanitizing solution is made at the required concentration and ready for use before any food handling occurs and is changed as often as necessary.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Damp dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
    • 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?
      • **-An uncovered bowl of marinated raw fish was located in the cooler that appeared to be in poor condition: the fish appeared to have dried‑out sauce and darkening surfaces. Discarded during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-Raw meat was stored beside vegetables(onions) in the walk-in cooler. Vegetables must be stored above raw meat in the cooler. Please ensure raw meat is not stored besides and/or above vegetables, cooked foods, and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Bag of potatoes and grains were stored directly on the floor and couch in the back kitchen, creating a contamination risk. Relocate all food off the ground and couch to shelving to prevent contamination, allow for proper pest monitoring/control, and for proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-A couch was present in the back kitchen area. Only items necessary for the operation of a food facility should be stored in the food facility. Remove couch from the food storage area and the food premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply (flour and grains). Remove and store scoop outside 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?
      • **-The weather stripping at the back kitchen entrance door was in disrepair, visible light and holes observed. Replace damaged weather stripping and seal all openings to control pests and vermin 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?
      • **- Mouse droppings were observed at several areas along the wall at the back kitchen and on dirty cleaning cloths meant to be stored inside the hamper for laundry. Please clean and disinfect all areas of mouse contamination. To clean up areas with droppings, wear gloves and a mask, ventilate the area, and thoroughly soak droppings and debris with a disinfectant or a 1:9 bleach and water solution (1000ppm bleach solution). Let the solution soak for at least five to ten minutes before wiping up with paper towels, and then double-bag and seal all waste before disposal. Do not sweep or vacuum dry mouse droppings.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **- The back receiving/storage area lacks a working plumbed in hand sink for proper handwashing. Immediately cease and desist open food preparation in the back receiving and food storage areas. Ensure that all staff are informed that no food handling may occur in this area. Only food storage.
    • 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 inner customer washroom under-sink cabinet was in disrepair, with visible open holes and one cabinet door missing. Repair or replace the damaged cabinet and seal all openings to maintain sanitation and prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturer's temporary disposable plastic wrap was still on equipment. Remove the plastic wrap from the hot holding food equipment under the prep table in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Green plastic cutting board in the kitchen area was stored wet and in disrepair, with signs of dirt, grime buildup and deep cutmarks. Repair or replace damage cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-A metal strainer/sieve in the kitchen exhibited loose and missing metal strands. Please replace/repair/remove the broken strainer. Discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Oversized cook wares(pots) were observed that does not fit into the mechanical dishwasher or manual dishwashing sinks and therefore cannot be adequately washed, rinsed, and sanitized. Remove all cook wares that cannot be properly cleaned and sanitized from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Red cutting board was stored directly on the floor. All food equipment must be stored off the floor. Remove cutting board, for cleaning and sanitizing before storing on shelf.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Grease, and dirt accumulation observed on and around the crevices of following food equipment: Areas under the stove on the cookline, walk-in freezer door handle and floor, walk-in cooler door handle, mobile serving cart and wooden storage shelf in the back kitchen, handwashing sink in kitchen, Cambro insulated food carrier and scoops. Please clean and sanitize all food contact and non-food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- The following areas/items were in poor sanitary condition and require cleaning: child highchair/seat, and in the washrooms (handwashing sinks, toilet bowl/seats in customer area, floors, and washroom door handles). Please thoroughly clean the mentioned items and maintain in a clean and sanitary manner.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-handsink was removed from front kitchen that is required for the operation of the kitchen.
  10. Demand Inspection

    0 infractions