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Via Cibo

108 - 10302 67 Avenue Grande Prairie AB T8W 0L6 · Food - General

Official record from Alberta →

Inspection summary

Via Cibo has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on September 25, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on January 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 30, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 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?
      • At time of inspection:1. There were no temperature (i.e. cooking / hot-holding / refrigeration monitoring records available for review.2. There were no dishwasher monitoring records available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there are cooking / hot-holding and refrigeration temperature monitoring records available for review. 2. Ensure there are dishwasher monitoring records available for review. All records must be conducted regularly (when in operation) and kept in a binder so that they can be reviewed during future inspections.****AT TIME OF RE-INSPECTION, THESE ITEMS ARE STILL BEING WORKED ON AND THEREFORE THESE ISSUES REMAIN PENDING COMPLETION.
    • 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?
      • At time of inspection:1. Some pest control company records / documentation were found but were not being kept in a binder (or equivalent) for easy review whenever inspection takes place.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all pest control records are kept in a binder (and in order) so they can be easily reviewed during future inspections.****AT TIME OF RE-INSPECTION, THESE ITEMS ARE STILL BEING WORKED ON AND THEREFORE THESE ISSUES REMAIN PENDING COMPLETION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. The rear walk-in freezer contains ice on the floor - making this a slip hazard to staff.The owner / operator of this facility is requested to conduct the following, namely:1. Remove the sheet of ice on the walk-in freezer floor.***AT TIME OF RE-INSPECTION, ALL ICE HAS BEEN REMOVED. THEREFORE, THIS PORTION HAS BEEN ADDRESSED.2. Contact a qualified professional and make any necessary repairs to the walk-in freezer to ensure water does not drip onto the floor and cause a slip hazard.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING AS PARTS HAVE BEEN ORDERED BUT THEY HAVE NOT YET ARRIVED.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various cutting boards were severely scratched / stained / worn and thus require replacement.2. A kitchen line refrigeration unit was not functional and requires repair.The owner / operator of this facility is requested to conduct the following, namely:1. Generate a work order to replace all severely scratched / stained / worn cutting boards within this entire facility.***AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. 2. Generate a work order to make any necessary repairs to the malfunctioned kitchen line refrigeration unit.***AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS PENDING COMPLETION AS PARTS HAVE BEEN ORDERED BUT THEY HAVE YET TO ARRIVE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There were no sanitation records found in this facility to ensure this entire facility was being maintained in a clean and sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Remove / discard any unnecessary items / debris (found in the walk-in freezer) that are not part of the day-to-day operation of this facility.***AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS PENDING COMPLETION.2. Devise a sanitation schedule (in checklist form and checked off in ink) to verify that the sanitation within this entire facility is being kept maintained.****AT TIME OF RE-INSPECTION, THIS ITEM IS STILL BEING WORKED ON AND THEREFORE THIS ISSUE REMAINS PENDING COMPLETION.
  3. Monitoring Inspection

    8 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?
      • At time of inspection:1. There were no temperature (i.e. cooking / hot-holding / refrigeration monitoring records available for review.2. There were no dishwasher monitoring records available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there are cooking / hot-holding and refrigeration temperature monitoring records available for review. 2. Ensure there are dishwasher monitoring records available for review. All records must be conducted regularly (when in operation) and kept in a binder so that they can be reviewed during future inspections.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles did not contain a label to identify the ingredients within each bottle. Be advised that some were labelled but others were not.2. Chemicals (i.e. toilet bowl cleaner) was found on the floor in one of the two main washrooms. Be advised that chemicals of any kind are not permitted to be stored freely inside any washroom unless they are in a secured cabinet (to help refrain from child access).The owner / operator of this facility is requested to conduct the following, namely:1. Remove any chemicals found inside either washroom. Ensure all chemicals are properly stored in a suitable (secured) location - away from child access.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. The hot-holding unit (containing meat balls in one insert) was tested to be at 36.8 Degrees Centigrade. The employee on shift failed to re-heat this high-risk food product on the stove to 74c/165F prior to placing the cooked/re-heated product into the hot-holding unit provided. The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT take short cuts. Ensure all re-heated high-risk food products are thoroughly re-heated / cooked on the stove first and, once they reach 74c/165, they can then be inserted into the hot-holding unit provided.
    • 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?
      • At time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests - SATISFACTORY. 2. Some pest control company records / documentation were found but were not being kept in a binder (or equivalent) for easy review whenever inspection takes place.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all pest control records are kept in a binder (and in order) so they can be easily reviewed during future inspections.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. The rear walk-in freezer contains ice on the floor - making this a slip hazard to staff.The owner / operator of this facility is requested to conduct the following, namely:1. Remove the sheet of ice on the walk-in freezer floor.2. Contact a qualified professional and make any necessary repairs to the walk-in freezer to ensure water does not drip onto the floor and cause a slip hazard.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. It was unclear as to whether the owner / operator / manager has Alberta Food Safety Training. Food Safety training certificates were not found within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain all Alberta-approved Food Safety Certificates and place a copy of them all into a binder so that they can be reviewed during future inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The meat slicer (both inside and out) was not in a sanitary condition. Various food particles were noted on this entire piece of food equipment.2. Various cutting boards were severely scratched / stained / worn and thus require replacement.3. Various frying pans (and other food equipment) was noted to being stored on or close to the floor. Be advised that all food and food equipment must be kept off the floor at least six (6) inches.4. A kitchen line refrigeration unit was not functional and requires repair.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the entire meat slicer.2. Generate a work order to replace all severely scratched / stained / worn cutting boards within this entire facility.3. DO NOT STORE food equipment close to the floor. All food equipment must be kept a minimum of 6 inches off the floor.4. Generate a work order to make any necessary repairs to the malfunctioned kitchen line refrigeration unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. This entire facility (mostly in the entire kitchen) requires a thorough re-organizing, cleaning, and sanitizing. Various surfaces (i.e. on equipment, walls, floors, ceilings, and underneath / behind equipment) were not in a sanitary condition.2. There were no sanitation records found in this facility to ensure this entire facility was being maintained in a clean and sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Re-organize, clean, and sanitize the entire kitchen facility (from top to bottom). 2. Remove / discard any unnecessary items / debris (found in the walk-in freezer) that are not part of the day-to-day operation of this facility.3. Devise a sanitation schedule (in checklist form and checked off in ink) to verify that the sanitation within this entire facility is being kept maintained.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel were missing from the front service area. The staff restocked the soap and paper towel during the inspection. Ensure all handwash sinks are supplied with soap and paper towels at all times for proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by prep-table near cookline was obstructed by a cart during the inspection. The staff moved the cart which was obstructing the accessibility of handwash sink.Ensure all handwash sinks are easily accessible for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on one side of the walk-in freezer door frame, making it difficult to clean.Repair the walk-in freezer door frame and ensure the surface is smooth, durable, and easily cleanable.**OUTSTANDING
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in freezer. Ensure all walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.**OUTSTANDING
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are noted on the counters. Ensure used cleaning cloths are stored in a food safe sanitizer and replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip.Staff placed the cleaning cloths in food safe sanitizer and PHI placed cleaning cloths in laundry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dirty frying pans with oil and food debris are stored in the clean frying pan storage area. 1. Wash the frying pans and ensure frying pans are clean before placing the frying pans into clean storage. 2. Two empty metal bins used for clean utensil storage appear to have some staining and grease build-up on the bottom of the bins. 2. Wash the metal bins and ensure all metal bins used for utensil storage are clean and sanitary.1-2. PHI and staff placed the frying pans and metal bins in the dishwashing area.3. A couple of cooked noodles in a cooling tray are in contact with a used cleaning cloth.3.Discard the noodles in contact with used cleaning cloth and ensure:- cooked foods are stored in a manner that prevents cross-contamination.-cleaning cloths are stored in a food safe sanitizer bucket, and in a manner that prevents potential cross-contamination.At the time of the inspection, staff discarded the 2 noodles and removed the used cleaning cloth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is missing from the front service area. Please ensure soap is available at all times for proper hand hygiene. The owner restocked the soap during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on one side of the walk-in freezer door frame, making it difficult to clean.Repair the walk-in freezer door frame and ensure the surface is smooth, durable, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in freezer. Ensure all walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Unsanitary used sponges and steel wool are noted in the dishwashing area.2. Used cleaning are stored on the counters. Ensure:1. Sponges and steel wool are discarded after use as sponges and steel wool are uncleanable. 2. Used Cleaning cloths are stored in food safe sanitizer. Replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip and ensure the minimum concentration is at or above:Bleach: 100 ppmQUAT: 200 ppmIodine: 12.5 ppmA link to the guidelines for the use of wiping cloths will be sent via email with the report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unsanitary utensils and storage containers are noted in the clean dishes area.2. The bins holding clean utensils, and the cookie sheet under the clean cutting boards have what appears to be some debris and crumbs in them. In the walk-in cooler:3. A container of raw shrimps is stored above cured meat. 4. Eggs are stored above a package of French fries. Ensure:1. All utensils and storage containers are clean before being placed in the clean dishes area. 2. All bins and cookie sheets used for clean dishes storage are kept in a clean and sanitary condition. The manager moved the utensils, storage containers, bins, and cookie sheet to the dishwashing area and started washing dishes during the inspection.3-4. Raw sea food, raw meat and raw eggs are stored below, cured meats, ready-to-eat foods, vegetables, or pre-packaged foods to prevent potential cross-contamination. The manager reorganized the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked penne noodles are noted at 11.0 degrees Celsius and are stored at room temperature. The manager indicated the noodles have been cooling for just over 1 hour. Ensure:High-risk food such as cooked penne are stored at/below 4 degrees Celsius or at/or above 60 degrees Celsius.The manager moved the cooked penne into the walk-in fridge during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the front service handwashing sink:1. The soap dispenser is not dispensing soap.2. Paper towel is missing.Ensure: 1. The soap dispenser is properly installed and dispensing soap. The manager repaired the soap dispenser during the inspection. 2. Paper towel is available at all times for hand hygiene.The manager replaced the paper towel during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice build-up is noted on a section of the walk-in freezer floor, under the evaporator, posing a potential slipping/falling hazard. Remove the ice build-up and ensure the freezer floor is free of ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. In the walk-in freezer: The evaporator unit may be leaking as icicles are hanging from the evaporator unit, and ice build-up is noted on the floor. 1. Repair the walk-in freezer and ensure the freezer is maintained in good repair and free of ice.2. Foam is exposed one side of the walk-in freezer door frame, making it difficult to clean.2. Repair the walk-in freezer door frame and ensure the surface is smooth, durable, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some items stored in the walk-in freezer are disorganized. 2. The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in fridge and freezer. -The high-touch areas (handles and parts of the door) on the walk-in fridge and freezer.-The metal tables and shelves.Ensure: 1. All stored items in the freezer are kept organized for easy cleaning and access.2. All walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.
  8. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following utensils are insanitary and are stored in the clean dishes area: - a pair of tongs.- cheese grater. Please ensure all utensils are clean before being placed in the clean dishes area. Staff placed the indicated items in the dishwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles are noted at 21 degrees Celsius. Staff indicated the noodles have been out for under 2 hours. Please ensure high-risk food products are maintained at 4 degrees Celsius or below, or at 60 degrees Celsius or above. Staff placed the noodles in the walk-in fridge during the inspection.
  9. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The clean dishes bin has sugar, dirty utensils and what appears to be grease in it. Please clean all bins and utensils and ensure all clean utensils and bins are free from contamination and are maintained in a clean and sanitary condition. Staff started cleaning the dishes during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty utensils are noted in the clean dishes bin. Please ensure all utensils are clean prior to being placed in the clean dishes bin. Operator and staff started to clean the dishes during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are over filling the dishwasher, causing some of the dishes to be dirty after being washed. Please ensure the dishwasher is not overfilled and ensure staff are following proper dishwashing procedures. Please review dishwashing procedures with staff. Operator instructed staff on dishwashing procedures during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on the freezer door frame making it difficult to clean. Please seal/repair the door frame to be smooth, durable, impervious to moisture and easily cleanable. Ensure all equipment is kept in good repair and is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves (have improved, only the metal shelf remains).-High-touch areas (have improved, however, more cleaning is required).-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Bins and stored items in freezer. Freezer floor.Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
  10. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A sprig of rosemary is noted to be unwholesome in a box with wilted basil. Please discard any unwholesome food and ensure all herbs are in good condition prior to serving. Staff discarded the handful of basil and the sprig of rosemary during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool is noted in the dishwashing area. Please discard steel wool after use as steel wool is not cleanable.Staff discarded the steel wool during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the clean dishes area:1. Bins holding clean utensils have what appears to be cooked onion, bacon, grease and other crumbs in them.1. Please clean all the utensils and bins and ensure all clean utensil and bins are free from contamination and are kept in a clean and sanitary condition. 2. Dirty utensils are stored with clean utensil in the clean utensil bins. 2. Please clean all the utensils and ensure all utensils are clean before being placed in clean storage. Ensure all utensils are maintained in a clean and sanitary condition. 3. Raw meat is stored above panko, and other food items. 3. Please ensure all raw meat is stored below other food items or have a shelf tower dedicated to raw meat only. 4. Raw meat wrapped in serran wrap is dripping blood onto the the metal tiered shelf. 4. Please ensure raw meat is thawed in a bin and ensure all raw meat is thawed in a manner that prevents the contamination of surfaces, shelves, equipment, and floors. During the inspection: 1-2. Staff placed the utensils and bins in the dishwashing area and started washing the dishes.3. Staff moved the raw meat to the bottom shelf. 4. Staff placed the raw meat in a bin.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cloth on the pizza press is not being cleaned, posing a potential source for contamination. Please clean or replace the cloth and ensure all equipment is cleanable. If the cloth cannot be cleaned or replaced, use parchment paper and replace the parchment paper every 2- hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles are noted at 11.4 degrees Celsius on the counter. Please ensure high-risk food products are stored at 4 degrees Celsius or below. Staff indicated the noodles were at room temperature less than 2-hours.Staff moved the noodles to the fridge during the inspection.
    • 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 is available, as the paper towel dispenser is not functioning. Please fix the paper towel dispenser and ensure paper towel is available at all times for proper hand hygiene. Staff placed paper towel near the handwashing sink during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves.-Storage bins. -Walls.-High-touch areas. -Some areas of the floor.-Cutting boards.-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Dishwashing area.Bins and stored items in freezer. Freezer floor.Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are on the counters throughout the kitchen. 1. Please ensure used cleaning cloths are stored in food safe sanitizer buckets and exchange the sanitizer every 4 hours or more often if required.A copy of the wiping cloth guidelines will be sent to the operator with the report. 2. Used steel wool is noted in the dishwashing area.2. Please ensure steel wool is discarded after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the clean dishes area:Bins holding clean utensils have what appears to be cooked onion, bacon, grease and other crumbs in them.Please clean all the utensils and bins and ensure all clean utensil bins are free from contamination and are kept in a clean and sanitary condition.
    • 09. Are chemicals stored and handled in a safe manner?
      • In the back receiving area: Two chemical bottles labelled "defend" have improperly secured lids, are leaking and pooling chemical on the ground.Please do the following:Secure the lids on the chemicals. Clean up the chemical on the bottle and floor. Ensure all chemicals are properly stored. ***Please follow the Safety data sheets for any handling, clean-up and disposal of chemical products.***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser is empty at the handwashing sink.Please ensure the handwashing sink is always stocked with soap for proper hand hygiene and the prevention of food borne illness. Staff replaced the soap during the inspection.
    • 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 system was due in December 2023 for maintenance posing a potential fire hazard. After speaking with staff, it was uncertain if the ventilation hood was serviced. Please service the ventilation system and ensure the ventilation system is maintained appropriately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves.-Storage bins. -Walls.-Ceiling. -Vents. -High-touch areas. -Some areas of the floor.-Cutting boards.-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.2. The walk-in freezer is disorganized, making it difficult to clean.2. Please organize the freezer and ensure all areas in the facility are kept organized and are easy to clean.

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