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Uncle Brian's Food Company

3480 93 Street NW Edmonton AB T6E 6A4 · Food - General

15 inspections

  1. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats in 2 different display cases/coolers were not labelled to source/item/date (repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - multiple boxes of meat, unpackaged meats, bones were stored in the walk in freezer uncovered and exposed to contamination. All foods must be protected from contamination in storage (covered, packaged, etc.)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - front display cooler by the cashier area was 7'C internal temperature. Emptied of product, please adjust/repair to meet the 4'C or less requirement.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked garlic was stored at room temperature in a rice cooker by the front counter. Ensure cooked high risk foods are stored at 4'C or less OR 60'C or more. DO NOT store the cooked garlic at room temperature. A package of raw meat was left on top of a cooler at room temperature - the external temperature was 18'C (discarded during inspection)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - chlorine test strips were not available upon request, sanitizer in the buckets was chlorine based.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - bar soap was observed by the front handwashing station. Please replace with liquid soap: the dirt remains on bar soap, bar soap is easily contaminated
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - remove single use disposable plastic protective wrap from the manufacturer from the table shelf in the back kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - used and dirty shot glasses were observed in the raw meat production area. The raw meat production area was off limits to staff food and activities unrelated to food handling. Potential contamination of the meat processing room was not permitted - nor was putting the heath of the staff at risk by conducting eating/drinking in a space with raw meat. REPEAT VIOLATION.** - PHI found a "rice cooker" that was on, and full of garlic being cooked in the raw meat processing area. PHI has informed the owner in the past that cooking in the raw meat area was not permitted, the black garlic must be processed elsewhere. The process for the cook also raised concerns regarding food safety. DO NOT COOK ANY FOOD in the raw meat processing area. REPEAT VIOLATION
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  6. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - No labels were applied onto a few of the re-prepackaged meat packages that were on display in the customer area and ready for sale.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - items that are not to be sold to customers for human food must be removed from display and clearly labeled. Though some boxes of meat clearly marked "dog food" was observed, many of the boxes did not have "dog food labels" but the owner stated it was dog food. Must be clearly marked for all staff to see.
    • 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?
      • ** - required paperwork for ready to eat meat processing records were not available upon request
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Improper packaging or incomplete vacuum sealing of packaged meats was observed in the freezer
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food and/or food equipment was observed stored on floor in the customer area. Extra ready to eat foods were stored in the raw meat processing area of the back kitchen - cease and desist immediately. No ready to eat foods can be stored in a raw meat processing area - must be stored in a clean and sanitary manner. The volume of stock was preventing proper cleaning of the bandsaw, the floors, counters, and other equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food equipment had been left used and dirty overnight, with raw meat and blood product contaminating food touch surfaces - with no cleaning or sanitizing after use was complete.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the bathroom sink was missing paper towel
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    23 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **- labels on meats and cheese have dates that are inaccurate, past the best before date, and/or were expired. There appeared to be evidence that stock rotation may not be occurring. Example: a block of Cheese with expiry of 2023 was taken from freezer, placed in a cooler for sale – labels were not updated to inform the staff of when to remove the product from sale. ** - Several packages in the walk in freezer did not contain labels to disclose the food contents and dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- No ready-made sanitizer was available for use despite being open and cutting meat for customer. Spray bottles holding what were labeled to be sanitizer – empty and very dirty, of the liquid within – no sanitizer was detected with test strips (tested with QUAT and chlorine).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Dirty rag with what appears to be blood was stored with personal items on top of the smoker unit, another mounded on the meat preparation tables and was not stored in a sanitizing solution when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-the grinder, other raw meat processing equipment, the meat saw - all had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
    • 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?
      • **- Door was left open on the small freezer next to staff station within the kitchen for 2 days minimum. The freezer housed meats.
    • 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?
      • ** - improper food handling of the dry aged meat were as follows but was not limited to: 1. The dry-aged meat observed in the walk-in cooler was not aged/stored in a humidity-controlled environment as required to produce dry-aged meat. 2. The dry-aged meat was partially covered in plastic that would prevent the proper air flow. 3. The dry-aged meat was stored in a raw meat cooler – requirements are that the dry-aged meat is stored in an environment that prevents contamination and was required to be segregated from all other meat products and meat processing activities.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- What appeared to be freezer burned uncooked meat was observed in the freezer. There were packages observed that no longer had a proper seal for sale in the freezer**- Sausage casings were stored in an unsanitary manner and unprotected from potential contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- PHI observed that raw meat was stored on the floor of the walk in cooler
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **- Toaster oven/air fryer was located in the raw meat area and not the staff area/ready to eat food area.**- eye glass washing wipes on the raw meat tables** - Personal items were noted throughout the facility stored with food or food related equipment: hats, personal beverages, clothing, golf clubs, etc. A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Meat meant for human consumption was stored in non food grade black/green garbage bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **- Griddles were stored on the floor. A dirty broom was stored on top. A knife was stored on the floor.** - Food related equipment was stored on top of a dirty garbage can.
    • 09. Are chemicals stored and handled in a safe manner?
      • **- Unlabeled bottle of spray chemical (unknown liquid, no detectable sanitizer).
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - a staff member was cleaning food contact surfaces with a bathroom cleaner that was not food grade. PHI requested to cease use of the cleaner on food surfaces immediately and find a food-gr
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Two bags of uncooked meat were left out for 2 days minimum at room temperature on the packager. Internal temperature was measured at 19 degrees Celsius. The owners informed the PHI that they left the facility to staff on Sunday were not onsite themselves Sunday. The facility is closed on Mondays. PHI conducted the inspection on Tuesday.**- The toaster oven/air fryer with potentially high risk hazardous cooked food left inside since the staff last worked (Sunday shift, at minimum).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Kitchen handsink was dirty, was missing paper towel, and was blocked from use.
    • 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?
      • ** - Live flies were observed in the facility. Screen door was removed, the back door was all the way open to the outside back lot when the PHI entered the kitchen.** -The condensing drain for water from the cooler – the buckets were almost overflowing. Dead flies floating on the water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 3 Compartment sink faucet was leaking water
    • 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 appeared to be a leak under the 3 compartment sink. The Order states in the 3rd section that all plumbing must be in good repair AND also that conditions cannot exist that will contribute to pest populations. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- Broken meat display trays, chunks of plastic missing.**- Tape was to repair broken sous vide machines
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- Coolers from market transportation had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday). Other food equipment was not maintained in a sanitary condition: metal shelves, the scale, bins under meat station, etc.** -Drying racks for dishes or for storage – very dirty with grunge and food stuck to surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- written cleaning sign in sheets on the walls were empty of signatures and did not appear to be in use.
  9. Demand Inspection

    19 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **- labels on meats and cheese have dates that are inaccurate, past the best before date, and/or were expired. There appeared to be evidence that stock rotation may not be occurring. Example: a block of Cheese with expiry of 2023 was taken from freezer, placed in a cooler for sale – labels were not updated to inform the staff of when to remove the product from sale. ** - Several packages in the walk in freezer did not contain labels to disclose the food contents and dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **- No ready-made sanitizer was available for use despite being open and cutting meat for customer. Spray bottles holding what were labeled to be sanitizer – empty and very dirty, of the liquid within – no sanitizer was detected with test strips (tested with QUAT and chlorine).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Dirty rag with what appears to be blood was stored with personal items on top of the smoker unit, another mounded on the meat preparation tables and was not stored in a sanitizing solution when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-the grinder, other raw meat processing equipment, the meat saw - all had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
    • 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?
      • **- Door was left open on the small freezer next to staff station within the kitchen for 2 days minimum. The freezer housed meats.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- What appeared to be freezer burned uncooked meat was observed in the freezer. There were packages observed that no longer had a proper seal for sale in the freezer**- Sausage casings were stored in an unsanitary manner and unprotected from potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **- Toaster oven/air fryer was located in the raw meat area and not the staff area/ready to eat food area.**- eye glass washing wipes on the raw meat tables** - Personal items were noted throughout the facility stored with food or food related equipment: hats, personal beverages, clothing, golf clubs, etc. A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Meat meant for human consumption was stored in non food grade black/green garbage bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **- Griddles were stored on the floor. A dirty broom was stored on top. A knife was stored on the floor.** - Food related equipment was stored on top of a dirty garbage can.
    • 09. Are chemicals stored and handled in a safe manner?
      • **- Unlabeled bottle of spray chemical (unknown liquid, no detectable sanitizer).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Two bags of uncooked meat were left out for 2 days minimum at room temperature on the packager. Internal temperature was measured at 19 degrees Celsius. The owners informed the PHI that they left the facility to staff on Sunday were not onsite themselves Sunday. The facility is closed on Mondays. PHI conducted the inspection on Tuesday.**- The toaster oven/air fryer with potentially high risk hazardous cooked food left inside since the staff last worked (Sunday shift, at minimum).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Kitchen handsink was dirty, was missing paper towel, and was blocked from use.
    • 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?
      • ** - Live flies were observed in the facility. Screen door was removed, the back door was all the way open to the outside back lot when the PHI entered the kitchen.** -The condensing drain for water from the cooler – the buckets were almost overflowing. Dead flies floating on the water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 3 Compartment sink faucet was leaking water
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- Broken meat display trays, chunks of plastic missing.**- Tape was to repair broken sous vide machines
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- Coolers from market transportation had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday). Other food equipment was not maintained in a sanitary condition: metal shelves, the scale, bins under meat station, etc.** -Drying racks for dishes or for storage – very dirty with grunge and food stuck to surfaces
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- written cleaning sign in sheets on the walls were empty of signatures and did not appear to be in use.
  10. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
  11. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - DO NOT wipe hands on your apron before OR after washing your hands. Was observed twice - wiping raw meat onto apron, washing hands then attempting to dry the clean hands on the same apron that now had raw meat material.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - DO NOT store personal beverages and food in the food processing area. Consume in approved areas only, keep half eaten sandwiches away from areas that processing or clean dishes are stored to prevent contamination from saliva onto food/food equipment and to prevent raw meat from contaminating the food. REPEAT VIOLATION.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - only food handlers and authorized people are permitted in food preparation areas. Customers must remain in the customer area.** - Only items related to the food facility operation are permitted in the food processing areas. Items like golf clubs are not permitted to be stored in the food area at any time.
  12. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
  13. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. (Repeat violation). Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
  14. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. (Repeat violation). Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **- storage of personal items is still an issue despite staff designated areas to store items. DO NOT store personal items on food equipment at any time. REPEAT VIOLATION
  15. Demand Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **- food that was marked by health inspectors for required removal from premises due to temperature abuse on or before May 18, 2023 was still observed stored in the walk-in cooler onsite. (Repeat violation) Discarded by manager during the course of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-food handling was occurring, no apron was worn while conducting food preparation. (Repeat violation)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-personal beverages and/or food were stored in the raw meat processing area. (Repeat violation) **- personal foods were stored throughout the walk in cooler and not on a designated area as per previous inspection requirements. Fruit, yoghurt, cheese, etc. was stored on packaged raw meat products.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. (Repeat violation). Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- Foods in the walk-in cooler were not covered or packaged in a manner that would prevent potential contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- no temperature logs were available upon request despite many inspection reports detailing the necessity of maintaining temperatures and temperature written logs.
    • 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 towels in the staff washroom - corrected during 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?
      • *- both ants and flies noted in the kitchen - no fly control or ant control observed. Please contact a pest control company to address the pest control concerns. Retain records from the pest control service - to be available upon request of the health inspector at any time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-freezer door in the customer requires immediate repair - was not remaining closed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **- bathroom and other handsinks require thorough cleaning**- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. (Repeat violation). Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired*-dry storage room cleaning on the floors required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *- written cleaning schedule and logs are not used and maintained as required. One list had an entry from June 20, another from March 16. Ownership and management are not maintaining the food safety sanitation that they created in response to the AHS ORDER issued on February 10, 2023