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Vatika Acqua Cucina Restaurant & Sweets

101- 103 11070 100 Avenue Grande Prairie AB T8V 7L5 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are now wearing hair nets but not beard nets. Ensure all food handlers are wearing a beard net if they have a beard.Update: July 31, 2025Food handler stated that they will order beard nets.Update: August 22, 2025Beard nets still not worn by staff and available on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers, buckets and bins are used to store food inside the cooler.Ensure only food grade containers are used to store food.Update: July 31, 2025Food grade containers are on order.Update: August 22, 2025Still on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts have an accumulation of dirt and debrisEnsure floor grouts are thoroughly cleaned.Update: August 22, 2025Floor grouts still not cleaned.
  3. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are now wearing hair nets but not beard nets. Ensure all food handlers are wearing a beard net if they have a beard.Update: July 31, 2025Food handler stated that they will order beard nets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers, buckets and bins are used to store food inside the cooler.Ensure only food grade containers are used to store food.Update: July 31, 2025Food grade containers are on order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grouts have an accumulation of dirt and debrisEnsure floor grouts are thoroughly cleaned.
  4. Demand Inspection

    21 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Baked potatoes were kept in dirty milk crated.All crate full of baked potatoes were discarded. Ensure all food items are kept in clean food grade containers.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handlers use cell phones while preparing food. Food handler was instructed to wash hands and didn't know how to properly wash hands (rinsed hands with water for a few seconds without soap). Food handlers also lacked knowledge in glove use (wearing gloves without washing hands). Education was provided at the time of inspection.Ensure all food handlers practice good personal hygiene, wash hands regularly or as needed, follow proper glove use procedures and are not using cell phones while preparing food.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are not wearing hair nets and beard nets. Supply ran out.Ensure all food handlers are wearing a hair net and beard net if they have a beard.
    • 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?
      • Temperature logs are available but have not been completed for a few weeks. Ensure temperature logs are completed daily for all the refrigeration units.
    • 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?
      • Temperature logs are not kept for the refrigeration units at the bar. Ensure temperature logs are kept for all the refrigeration units in the bar.
    • 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?
      • High risk food items inside the walk in cooler and prep coolers are not dated.Ensure all high-risk food items (meat, fish, cooked rice, curry's, pasta etc.) are dated for tracking purposes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler: Raw chicken in a bag was stored on top of cooked rice that had lid sightly opened. Ensure raw meat is stored on the bottom of the shelve and never with ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food grade containers, buckets and bins are used to store food inside the cooler.Ensure only food grade containers are used to store food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items stored inside the Walkin cooler and prep coolers are not covered with lids or food grade plastic wraps. Ensure all food items are properly stored to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed open bags of flour, rice and spices.Ensure all open food packages are stored in either food grade bins, containers or in food grade resealable bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potato filled empanadas etc. were kept at room temperature. These were just brought out from the walk-in cooler.Ensure all cooked food items are either kept at 4 Deg C or colder or at 60 Deg C or hotter. Do not keep at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked lasagna meat was kept on top of the stove. Stove was turned off. Temperature of lasagna was 45 Deg C. It was recently cooked. Lasagna meat was reheated again to 74 Deg C. Ensure cooked foods for hot holding are kept at 60 Deg C or hotter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test papers are not available to verify sanitizer concentration.Obtain QUAT test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler used for sweets is not in good repair. Cooler was not in use. Ensure display cooler is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment's are dirty and must be cleaned:- top of ice machine- inside the prep cooler- stove top- side of grill- cutting boardsEnsure all the food equipment's are cleaned thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tandoor naan pad cloth was dirty. Ensure tandoor naan pad cloth is changed daily or as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not completed daily. Ensure cleaning logs are completed daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen floors are dirty especially the hard reach areas and grout. Ensure the kitchen floors are thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls are dirty near the hand washing sink and hard to reach areas.Ensure all the walls are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles and light fixtures are dusty.Ensure all the ceiling tiles and light fixtures are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walkin cooler and walk in freezer are not organized. Food bins and containers stored on the floor.Organize the walk-in cooler and freezer so it's easy to clean.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Working probe thermometer is not available to verify food safety temperature.Obtain a few digital probe thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher final rinse water gauge is not calibrated correctly. Ensure dishwasher final rinse water gauge is either calibrated, repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation program has not been implemented, and cleaning logs are not available.Implement written sanitation program and develop cleaning logs.
  7. Initial 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?
      • Temperature logs are not available for refrigeration units.Ensure temperature logs are available and kept for all refrigeration units.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food rotation dating stickers are not available for tracking purposes.Ensure food rotation dating stickers are available to ensure first in first out process is being followed for high-risk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Working probe thermometer is not available to verify food safety temperature.Obtain a few digital probe thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Floor plan submitted showed 3 hand washing sinks. Only 1 hand washing sink is in the kitchen.Ensure another hand washing sink is installed at a suitable location. Consultation & approval of location is required before hand washing sink can be installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom & bar hand washing sink: liquid soap dispenser is empty. Ensure liquid soap dispenser is refilled.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Dumpster, recycle bin and grease/oil bins are locked and not accessible.Ensure service provider is contacted to gain access to all the waste bins.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor surface at the entrance of the walk-in cooler is in disrepair. Ensure floor surface is smooth and easily cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher final rinse water gauge is not calibrated correctly. Ensure dishwasher final rinse water gauge is either calibrated, repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation program has not been implemented, and cleaning logs are not available.Implement written sanitation program and develop cleaning logs.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Floor plans submitted were altered without prior approval. 3 hand washing sinks shown on the floor plan (kitchen) and only 1 hand washing sink inside the kitchen. Additional hand washing sink is required for approval.