Wabasca Steak & Pizza
2165 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General
26 inspections
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Money (bills and coins) were placed on top of the cutting board on the preparation cooler next to the pizza oven. Public Health Inspector instructed staff to move the money to an appropriate area during the inspection. Items not associated with food must be stored separately from food handling/food preparation areas to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various containers of food were observed to be uncovered in the walk-in freezer and a preparation cooler beside the wok. Staff placed appropriate lids/saran wrap onto the uncovered food items during the inspection.Ensure that food items in containers are covered with an appropriate lid to prevent the introduction of contaminants.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the low-temperature dishwasher and two-compartment sink was observed to have a build-up of grime and debris.Staff were able to thoroughly clean and sanitize the floor in the above noted areas during the inspection.Ensure to increase the cleaning frequency of this area to ensure it is maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation cooler next to the pizza oven is measured at a temperature of 15 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 14.1 to 15.4 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. Public Health Inspector instructed staff to discard all high-risk food items (cheese and pizza meats) into the garbage during the inspection. Staff attempted to adjust the temperature during the inspection, however, the cooler was still unable to reach 4 degrees C. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected preparation cooler is serviced. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.**Update (March 26, 2026): The preparation cooler next to the pizza oven has still not been serviced/repaired. The temperature of the cooler is measured at 20 degrees C. Staff indicated that the owner is in the process of purchasing a new preparation cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two containers of gravy in the hot holding unit were measured at 39 degrees C. Staff indicated that they had just placed the gravy from the fridge into the hot holding unit that morning. Public Health Inspector instructed staff to reheat the gravy to 74 degrees C during the inspection. Ensure that cooked high-risk food items are reheated to an internal temperature of 74 degrees C and hot held at a temperature of no less than 60 degrees C to prevent bacterial growth.
- 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?
- A metal mouse trap and dry mouse droppings were observed at the back of the walk-in cooler. Public Health Inspector instructed staff to thoroughly clean and sanitize the floor at the back of the cooler during the inspection. Staff discarded the mouse trap into the garbage during the inspection. Ensure mouse traps are placed in appropriate areas (not inside the walk-in cooler) to prevent cross contamination of food items.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A shelf made of bare unsealed wood is observed to be installed on top of the counter above the preparation cooler in front of the grill to hold to-go food containers. Bare unsealed wood is not an acceptable finish for shelves or food contact surfaces as it is not smooth, durable, easily cleanable or impervious to moisture. Ensure that the bare unsealed wood is properly finished/sealed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation cooler next to the pizza oven is measured at a temperature of 15 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 14.1 to 15.4 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. Public Health Inspector instructed staff to discard all high-risk food items (cheese and pizza meats) into the garbage during the inspection. Staff attempted to adjust the temperature during the inspection, however, the cooler was still unable to reach 4 degrees C. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected preparation cooler is serviced. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.**Update (March 26, 2026): The preparation cooler next to the pizza oven has still not been serviced/repaired. The temperature of the cooler is measured at 20 degrees C. Staff indicated that the owner is in the process of purchasing a new preparation cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation cooler next to the pizza oven is measured at a temperature of 15 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 14.1 to 15.4 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. Public Health Inspector instructed staff to discard all high-risk food items (cheese and pizza meats) into the garbage during the inspection. Staff attempted to adjust the temperature during the inspection, however, the cooler was still unable to reach 4 degrees C. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected preparation cooler is serviced. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various food items are observed to be stored directly on the floor in the walk-in cooler and freezer.Ensure that food items are stored at least 6 inches off the floor on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.**Update (March 17, 2026): Various boxes of food items are now properly stored on pallets and shelving in the walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation cooler next to the pizza oven is measured at a temperature of 15 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 14.1 to 15.4 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. Public Health Inspector instructed staff to discard all high-risk food items (cheese and pizza meats) into the garbage during the inspection. Staff attempted to adjust the temperature during the inspection, however, the cooler was still unable to reach 4 degrees C. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected preparation cooler is serviced. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1. A whole box of cauliflower heads in the walk-in cooler were observed to be spoiled.2. Sliced broccoli in the preparation cooler next to the wok was observed to be spoiled. Staff discarded the above noted items into the garbage during the inspection.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.**THIS IS A REPEAT VIOLATION
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various food items are observed to be stored directly on the floor in the walk-in cooler and freezer.Ensure that food items are stored at least 6 inches off the floor on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The built-in thermometer on the exterior of the walk-in freezer is observed to be missing. There is no thermometer equipped inside the walk-in freezer. Obtain and equip a thermometer in the freezer to ensure that foods are stored at their required temperature of -18 degrees C for safe food storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The preparation cooler in front of the grill was measured at a temperature of 9 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 9 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. PHI instructed staff to discard all high-risk food items (burger patties) into the garbage during the inspection.Staff were able to adjust the temperature during the inspection, which was measured at 4 degrees C. Ensure that all refrigeration units maintain a temperature of 4 degrees C or lower for safe food storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer in the kitchen was observed to be in disrepair. This is the only probe thermometer in the kitchen. Owner was able to purchase a new probe thermometer during the inspection.The kitchen must be equipped with a functional food grade probe thermometer at all times for staff to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing sink was observed to be obstructed by brooms. Staff were able to move the brooms to an appropriate area when requested during the inspection.All hand sinks must be easily accessible and unobstructed at all times to ensure food staff are able to perform hand hygiene conveniently and effectively.
- 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?
- Dry mouse droppings were identified underneath the two compartment sink, dishwasher and under one of the preparation tables in the kitchen. Public Health Inspector provided education on how to safely handle mouse droppings, and instructed staff to thoroughly clean and sanitize the above noted areas during the inspection.Public Health Inspector advised operator to increase pest monitoring/pest control measures. A food facility must be kept pest free at all times and prevent conditions that allow pest harborage or entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A metal spoon was observed to be fully immersed with the handle in a container of coleslaw. 2. A container of chicken soup base powder was observed to have a scoop with a handle fully immersed in the bulk product. Public Health Inspector provided education on the use of proper scoops for bulk food products and to ensure that scoops are stored in an upright position (handle facing up).Ensure that scoops have a handle and is not directly stored in the bulk dry food supply to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation cooler next to the pizza oven is measured at a temperature of 15 degrees C. Food items were probed with PHIs probe thermometer and measured at a temperature of 14.1 to 15.4 degrees C. Staff could not indicate how long the cooler had been operating at this temperature. Public Health Inspector instructed staff to discard all high-risk food items (cheese and pizza meats) into the garbage during the inspection. Staff attempted to adjust the temperature during the inspection, however, the cooler was still unable to reach 4 degrees C. THE ABOVE NOTED REFRIGERATION UNIT MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected preparation cooler is serviced. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Old food handling permit was observed to be displayed on the wall at the front counter.Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
- 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?
- Risk Management Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- During the re-inspection a non-staff member entered the back door of the facility and were walking around the kitchen. PHI educated patron that they are not permitted to be in the kitchen if they are not a staff member, and that they must use the front door and are only permitted to be in the dining area.Kitchen access shall be restricted as much as practically possible to designated food handlers only. This is required to prevent cross-contamination, as kitchen staff hold required Food Safety Training/Education as per section 3.51 a of the Food Retail and Foodservices Code (2003) of Alberta.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood/plywood was observed in the following areas:1. In front of the grill Floors in a commercial food facility must be constructed of material that is smooth, durable, easy to clean and non-porous. Floors shall be maintained in good condition.Ensure the above noted areas are repaired as required.**Update (December 2, 2025): 1. The bare wood in between the walk-in cooler and walk in freezer is no longer exposed and covered with appropriate floor tiling.2. Bare plywood is still visible/exposed in front of the grill. 3. Flooring tiling was observed to be missing between the walk-in cooler and walk in freezer.**Update: (December 11, 2025): Staff indicated that owner has ordered flooring from Home Depot and that it is in transit to arrive at the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is not being maintained in good working condition: 1. The white commercial cutting board on the food prep cooler next to the pizza oven shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. 2. The red and green cutting boards on the food prep cooler in front of the grill shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. These cutting boards must be either resurfaced or replaced. Operator stated they would attempt to resurface the white cutting board so it can be maintained in a clean and sanitary condition.Food equipment in a commercial food facility shall be maintained in good working condition.**Update (December 2, 2025): The above noted cutting boards have not been replaced/resurfaced.**Update (December 11, 2025): The white cutting board was observed to be removed from the prep table by the pizza oven. The red and green cutting boards are still present and in use at the prep table in front of the grill. Staff indicated that the white cutting board is being resurfaced, while the red and green cutting boards are being replaced with new ones that the owner will be purchasing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The two-compartment sink that was removed from the kitchen has been placed back in its original location, however, it was observed to not be plumbed in. Ensure the sink is re-plumbed in compliance with requirements under the Alberta Building Code. **Note: Staff indicated that there is a part missing and a plumber should be coming in next week to plumb in the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood/plywood was observed in the following areas:1. In front of the grill Floors in a commercial food facility must be constructed of material that is smooth, durable, easy to clean and non-porous. Floors shall be maintained in good condition.Ensure the above noted areas are repaired as required.**Update (December 2, 2025): 1. The bare wood in between the walk-in cooler and walk in freezer is no longer exposed and covered with appropriate floor tiling.2. Bare plywood is still visible/exposed in front of the grill. 3. Flooring tiling was observed to be missing between the walk-in cooler and walk in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is not being maintained in good working condition: 1. The white commercial cutting board on the food prep cooler next to the pizza oven shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. 2. The red and green cutting boards on the food prep cooler in front of the grill shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. These cutting boards must be either resurfaced or replaced. Operator stated they would attempt to resurface the white cutting board so it can be maintained in a clean and sanitary condition.Food equipment in a commercial food facility shall be maintained in good working condition.**Update (December 2, 2025): The above noted cutting boards have not been replaced/resurfaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The two-compartment sink that was removed from the kitchen has been placed back in its original location, however, it was observed to not be plumbed in. Ensure the sink is re-plumbed in compliance with requirements under the Alberta Building Code. **Note: Staff indicated that there is a part missing and a plumber should be coming in next week to plumb in the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood/plywood was observed in the following areas:1. In front of the grill Floors in a commercial food facility must be constructed of material that is smooth, durable, easy to clean and non-porous. Floors shall be maintained in good condition.Ensure the above noted areas are repaired as required.**Update (December 2, 2025): 1. The bare wood in between the walk-in cooler and walk in freezer is no longer exposed and covered with appropriate floor tiling.2. Bare plywood is still visible/exposed in front of the grill. 3. Flooring tiling was observed to be missing between the walk-in cooler and walk in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is not being maintained in good working condition: 1. The white commercial cutting board on the food prep cooler next to the pizza oven shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. 2. The red and green cutting boards on the food prep cooler in front of the grill shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. These cutting boards must be either resurfaced or replaced. Operator stated they would attempt to resurface the white cutting board so it can be maintained in a clean and sanitary condition.Food equipment in a commercial food facility shall be maintained in good working condition.**Update (December 2, 2025): The above noted cutting boards have not been replaced/resurfaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are not being maintained in a clean and sanitary condition: 1. The walls of the walk-in cooler was observed to have food debris/spills and grime (right wall, left wall, back wall).The above noted areas must be thoroughly cleaned and sanitized. Commercial food facilities must be maintained in a clean and sanitary condition to prevent pest attraction/harborage.**Update (December 2, 2025): The above noted areas are still in an insanitary state.**Update (December 4, 2025): 1. The walls in the walk-in cooler still require thorough cleaning and sanitization.2. The floor under the low-temperature dishwasher has been thoroughly cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The two-compartment sink that was removed from the kitchen has been placed back in its original location, however, it was observed to not be plumbed in. Ensure the sink is re-plumbed in compliance with requirements under the Alberta Building Code. **Note: Staff indicated that there is a part missing and a plumber should be coming in next week to plumb in the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was observed to be rinsing a small food bowl in the hand washing sink. Public Health Inspector instructed staff to complete dish washing at the mechanical dishwasher.Hand washing sinks shall be solely dedicated for hand washing only. Dishwashing must be completed using proper manual methods in a dedicated dishwashing sink OR in a mechanical dishwasher to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood/plywood was observed in the following areas:1. In front of the grill Floors in a commercial food facility must be constructed of material that is smooth, durable, easy to clean and non-porous. Floors shall be maintained in good condition.Ensure the above noted areas are repaired as required.**Update (December 2, 2025): 1. The bare wood in between the walk-in cooler and walk in freezer is no longer exposed and covered with appropriate floor tiling.2. Bare plywood is still visible/exposed in front of the grill. 3. Flooring tiling was observed to be missing between the walk-in cooler and walk in freezer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is not being maintained in good working condition: 1. The white commercial cutting board on the food prep cooler next to the pizza oven shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. 2. The red and green cutting boards on the food prep cooler in front of the grill shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. These cutting boards must be either resurfaced or replaced. Operator stated they would attempt to resurface the white cutting board so it can be maintained in a clean and sanitary condition.Food equipment in a commercial food facility shall be maintained in good working condition.**Update (December 2, 2025): The above noted cutting boards have not been replaced/resurfaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment was observed to be soiled:1. The commercial can opener on the food preparation table between the walk-in cooler and freezer was observed to have a build-up of dried on food debris and grime. Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.**Update (December 2, 2025): The commercial can opener still remains in an insanitary state.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are not being maintained in a clean and sanitary condition: 1. The floor under the low-temperature dishwasher was observed to have a build-up of grime and food debris. 2. The walls of the walk-in cooler was observed to have food debris/spills and grime (right wall, left wall, back wall).The above noted areas must be thoroughly cleaned and sanitized. Commercial food facilities must be maintained in a clean and sanitary condition to prevent pest attraction/harborage.**Update (December 2, 2025): The above noted areas are still in an insanitary state.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A box of whole tomatoes in the walk-in cooler was observed to be spoiled with a mould-like substance. Public Health Inspector instructed staff to discard the whole box of tomatoes into the garbage.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.**THIS IS A REPEAT VIOLATION
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Various soiled cloths were observed to be sitting on a frozen yogurt dispensing machine in the kitchen. Staff indicated that they are used to clean up food spills and to wipe tables/surfaces. Staff removed the cloths during the inspection.All cloths used to wipe up food spills or to wipe food equipment/surfaces shall be discarded after use or continuously stored in a sanitizing solution to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A whole pig was observed in a container uncovered in the walk-in freezer. Staff indicated that the pig was for personal use only. Public Health Inspector instructed staff to label the pig as ' PERSONAL USE ONLY. NOT FOR USE IN THE RESTAURANT' during the inspection.Food that is for personal/staff use shall be stored separately from food used in the commercial kitchen to prevent cross contamination. Ensure that staff/personal food items are stored in a designated area and labeled "Personal/Staff Use Only".
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of whole mushrooms was observed in the walk-in cooler without a sufficient cover/lid. Staff were able to cover the mushrooms during the inspection.Ensure that food items in containers are covered with an appropriate lid to prevent the introduction of contaminants.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wood/plywood was observed in the following areas:1. In front of the grill 2. In between the walk in cooler and walk in freezer Floors in a commercial food facility must be constructed of material that is smooth, durable, easy to clean and non-porous. Floors shall be maintained in good condition.Ensure the above noted areas are repaired as required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Various bulk containers of dry food (ie. powdered gravy mix) in the dry storage area in the back of the kitchen were observed to contain single-use white paper sauce containers with no handle being used to scoop the product. PHI had staff throw the into the garbage.Proper scoops with a sufficient handle must be used to scoop bulk foods and stored with the handle up to prevent contamination of the bulk supply.2. An ice scoop next the ice machine at the front counter was observed to be stored on a soiled cloth. PHI instructed staff to remove the cloth and to store the scoop in a bowl.Ice scoops/utensils must be stored in a proper container or holder to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment was observed to be soiled:1. The commercial can opener on the food preparation table between the walk-in cooler and freezer was observed to have a build-up of dried on food debris and grime. Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment is not being maintained in good working condition: 1. The white commercial cutting board on the food prep cooler next to the pizza oven shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. 2. The red and green cutting boards on the food prep cooler in front of the grill shows extreme signs of wear. In its current condition, it is unable to maintain a sanitary look. These cutting boards must be either resurfaced or replaced. Operator stated they would attempt to resurface the white cutting board so it can be maintained in a clean and sanitary condition.Food equipment in a commercial food facility shall be maintained in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are not being maintained in a clean and sanitary condition: 1. The floor under the low-temperature dishwasher was observed to have a build-up of grime and food debris. 2. The walls of the walk-in cooler was observed to have food debris/spills and grime (right wall, left wall, back wall).The above noted areas must be thoroughly cleaned and sanitized. Commercial food facilities must be maintained in a clean and sanitary condition to prevent pest attraction/harborage.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Upon entering the kitchen, Public Health Inspector observed that the two-compartment sink had been removed and a commercial wok cooking range was place where the two-compartment sink was located. CEASE AND DESIST ANY FURTHER CONSTRUCTION/ALTERATIONS. Any major construction or alterations or an existing commercial food facility must be approved by a Public Health Inspector/Executive Officer before any construction or alterations begin. **Note: The owner was contacted at the time of inspection and instructed to remove the -commercial wok cooking range and re-install the two-compartment sink its original location. The owner is currently contacting a plumber to re-install the sink.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Celery (bunch) stored on a shelf in the walk-in cooler was observed to be spoiled. PHI instructed staff to discard the item into the garbage during the inspection. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.**Note: this is a repeat violation
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not present when staff were actively handling and preparing food. Staff were able to prepare a chlorine sanitizing solution during the inspection, which was tested and measured at a concentration of 100 ppm. During food preparation, a sanitizing solution must be present in order keep equipment and surfaces clean to prevent cross-contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exterior of the mechanical dishwasher was observed to have a build-up of grease and debris. Staff were instructed to clean and sanitize the dishwasher, which was completed during the inspection. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board on the prep cooler by pizza oven was observed to be covered with a clear plastic bag. Staff were instructed to remove the plastic bag and to clean and sanitize the cutting board during the inspection. The plastic covering prevents proper cleaning and sanitization of the food contact surface and poses a risk of cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler fans were observed to have a significant build-up of mould and dust. Staff were instructed to thoroughly clean and sanitize the fans, which was completed during the inspection. All food storage areas must be maintained in a clean and sanitary condition.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- No records of pest monitoring were available on site. Staff stated that a licensed company comes into the facility, and pest traps were observed in the kitchen. There was no evidence of pest activity observed during the inspection.Please provide the most recent pest control records to PHI for review.
- 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?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A soiled white cloth was observed on the white preparation cutting board in front of the preparation cooler near the pizza oven. PHI instructed staff to remove the soiled cloth from the area. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Facility lacked a probe thermometer to monitor food temperatures. Obtain and use a functional food grade thermometer to ensure foods have reached the minimum required temperatures for safe food handling.
- 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?
- No records of pest monitoring were available on site. Staff stated that a licensed company comes into the facility, and pest traps were observed in the kitchen. There was no evidence of pest activity observed during the inspection.Please provide the most recent pest control records to PHI for review.
- 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 grease trap underneath the dishwasher was observed to be 3/4 of the way full. Staff indicated that they clean the grease trap quarterly. Staff were able to empty the grease trap during the inspection. Ensure that the grease trap is serviced on a more frequent basis to prevent build up/accumulation in the municipal plumbing/waste lines.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips are available on site.Ensure that test strips for the chosen sanitizer for dishwashing and surface sanitization are available on site, and that staff regularly check the concentration of the sanitizer solution.Note: PHI left some chlorine test strips on site with staff.**Update (October 10, 2024): Test strips are still being ordered from supplier by Management for this site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An orange bell pepper stored on a shelf in the walk-in cooler was observed to be spoiled. PHI had staff discard the item. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was observed to be immersed in water in food grade containers with no cover. PHI had staff cover the containers with lids. Ensure that food items are covered during storage to prevent the introduction of contaminants.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat foods are being stored underneath raw food items in the walk-in cooler. No signs of cross contamination were noted on the ready to eat foods. Raw steak was stored above vegetable produce. PHI had staff move raw meat onto an adjacent shelf away from ready to eat produce. Raw food items shall be stored separately from ready to eat foods to prevent cross contamination. Please ensure that ready to eat foods are stored above raw food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A can of evaporated milk was found in the food preparation cooler behind the stove. PHI had staff transfer the evaporated milk into a different container. Opened cans should not be stored in the fridge or refrigerator for prolonged periods of time as their is risk of cross-contamination/leaching of metal from the can to the food contents inside the can.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips are available on site.Ensure that test strips for the chosen sanitizer for dishwashing and surface sanitization are available on site, and that staff regularly check the concentration of the sanitizer solution.Note: PHI left some chlorine test strips on site with staff.
- 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?
- A valid Food Handling Permit was not present during inspection. Inspector verbally instructed staff to ensure the most up to date permit is displayed while in operation. Facilities are required to obtain a food handling permit and approval to operate from the regional health authority. Ensure you have the most up to date food permit displayed and unobstructed from being viewed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips are available on site.Ensure that test strips for the chosen sanitizer for dishwashing and surface sanitization are available on site, and that staff regularly check the concentration of the sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- One food container with raw meat was noted to be uncovered in the walk-in cooler. Operator covered the container during the inspection. Ensure that all food items in storage are adequately covered to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food containers were noted to be stored on the floor in the walk-in cooler. Ensure that all food items are kept at least 6 inches off the floor to protect from contamination and allow easy cleaning of the storage area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked bacon was noted to be left at room temperature. Operator moved the food item to cold holding during the inspection. Ensure that all high-risk food items are stored at either above 60 degrees Celsius, or below 4 degrees Celsius.
- 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 floor surface near the large oven was noted to be in disrepair with the wood material exposed. Ensure that all surfaces of the ceilings, walls and floors are maintained in good repair and remain smooth, durable, non-porous, and easily cleanable.
- 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 lighting above the large oven was noted to be without a proper cover. Ensure that all light fixtures are covered or replaced with shatterproof bulbs to prevent physical contamination of foods in case of accidental damage to the lighting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside of the walk-in freezer was noted to have food debris and ice build-up on the floor. Ensure that all surfaces in the food storage areas are maintained in clean conditions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One of the two commercial cutting boards has been replaced following previous inspection, but one cutting board remains to show signs of wear. Ensure that both cutting boards are in good repair by resurfacing or replacing with a new cutting board. Update: repair works to resurface the cutting board have not yet been completed. Staff are temporarily using a small cutting board that is in good repair on top of the existing cutting board with signs of wear for food preparation.2. Dishwashing trays that were previously noted to be discoloured beyond repair with a buildup of grease have not been replaced.Update: owner will be travelling to purchase new dishwashing trays in the following week.
- 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?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Marinated raw chicken meat was found on the counter. Operator moved the item into the cooler with lids to cover for protection during inspection.Ensure that all high-risk food items are stored below 4 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was in disrepair and not able to properly sanitize dishes and utensils with chemical sanitizer (chlorine). The chlorine level was measured at 0 ppm. The operator was instructed to use the 2-compartment sink method to manually wash, rinse and sanitize the dishes and utensils before the repair work is completed for the mechanical dishwasher.Ensure that staff are regularly testing the dishwasher sanitizer concentration to ensure that the equipment is in good repair.
- 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?
- No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One of the two commercial cutting boards has been replaced following previous inspection, but one cutting board remains to show signs of wear. Ensure that both cutting boards are in good repair by resurfacing or replacing with a new cutting board. 2. Dishwashing trays that were previously noted to be discoloured beyond repair with a buildup of grease have not been replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener was noted to be unclean with a build up of food debris.Ensure that all food utensils are maintained in a clean, hygienic manner to prevent growth of pathogenic bacteria.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?