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Wendel Clark's Bar and Grill

6702 106 Street Grande Prairie AB T8W 0K8 · Food - General

15 inspections

  1. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer buckets are missing from each workstation.Ensure each sanitizer buckets are filled prior to food handling/prep, verify the concentration with test strip, replace the sanitizer every 4 hours, or more frequently as required.Staff filled sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The panini press is close the handwashing sink. Ensure the panini press is protected from potential contamination during handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Saran wrapped food is stacked on top of each other in the coolers, walk-ins and in the baking area.Ensure food items are stored in an approved manner that prevents spillage and potential contamination.The last few items were reorganized in the walk-in fridge.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are missing from the paper towel dispensers. Ensure paper towel is available at all times for proper hand hygiene.Staff stocked paper towel in the dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.Glass is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. Update July 10, 2025: One ceiling tile missing. Repair the remaining ceiling tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. What appears to be exposed drywall is noted adjacent to the coffee station area, making the surface difficult to clean. 2. In the back storage room, the wall is damaged by the utility panel. 3. Some drywall is exposed in the back storage room. 4. The back handwashing sink is dislodging from the wall. 1-3. Ensure all walls are smooth, durable, easily cleanable, and in good repair.4. Ensure all handwashing sinks are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Minor cleaning is required in the following areas:-the handwashing sink area near the coffee station. -wall near coffee station area. -bottom of bins. 1. Ensure all areas are maintained in a clean and sanitary condition.2. Parts of the kitchen appear disorganized and cluttered.2. Ensure the kitchen is kept organized and in a manner that is easy to clean.Plans are in place to get the kitchen organized.
  2. Risk Management Inspection

    6 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 up to date.Ensure temperature logs are filled out daily during operational hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Saran wrapped food is stacked on top of each other in the coolers, walk-ins and in the baking area.Ensure food items are stored in an approved manner that prevents spillage and potential contamination.Update September 16, 2025: Improved, however more is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.Glass is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. Update July 10, 2025: One ceiling tile missing. Repair the remaining ceiling tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. What appears to be exposed drywall is noted adjacent to the coffee station area, making the surface difficult to clean. 2. In the back storage room, the wall is damaged by the utility panel. 3. Some drywall is exposed in the back storage room. 4. The back handwashing sink is dislodging from the wall. 1-3. Ensure all walls are smooth, durable, easily cleanable, and in good repair.4. Ensure all handwashing sinks are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Minor cleaning is required in the following areas:-the handwashing sink area near the coffee station. -under the ice machine. -wall near coffee station area. -bottom of bins. 1. Ensure all areas are maintained in a clean and sanitary condition.2. Parts of the kitchen appear disorganized and cluttered.2. Ensure the kitchen is kept organized and in a manner that is easy to clean.Plans are in place to get the kitchen organized.
  3. Risk Management 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?
      • Temperature logs are not up to date.Ensure temperature logs are filled out daily during operational hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Saran wrapped food is stacked on top of each other in the coolers, walk-ins and in the baking area.Ensure food items are stored in an approved manner that prevents spillage and potential contamination.Update September 16, 2025: Improved, however more is required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is sanitizer is at 0 ppm. The dishwasher appears to have some sort of issue dispensing the bleach sanitizer. Ensure the bleach sanitizer is at a minimum of 100 ppm and all dishwashers are in good repair.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine test strips are unavailable, as a result the bar dishwasher is unable to be tested.Ensure:-the bar dishwasher is at the appropriate concentration (12.5 ppm to 25 ppm) -test strips are available to verify the sanitizer solution daily.-document the results.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.Glass is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. Update July 10, 2025: One ceiling tile missing. Repair the remaining ceiling tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. What appears to be exposed drywall is noted adjacent to the coffee station area, making the surface difficult to clean. 2. In the back storage room, the wall is damaged by the utility panel. 3. Some drywall is exposed in the back storage room. 4. The back handwashing sink is dislodging from the wall. 1-3. Ensure all walls are smooth, durable, easily cleanable, and in good repair.4. Ensure all handwashing sinks are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Minor cleaning is required in the following areas:-the handwashing sink area near the coffee station. -under the ice machine. -wall near coffee station area. -bottom of bins. 1. Ensure all areas are maintained in a clean and sanitary condition.2. Parts of the kitchen appear disorganized and cluttered.2. Ensure the kitchen is kept organized and in a manner that is easy to clean.Plans are in place to get the kitchen organized.
  4. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are noted on the counters. 1. Ensure used cleaning cloths are kept in a sanitizer bucket, and the sanitizer solution is replaced every 4-hours or more frequently as required.Staff placed the used cleaning cloths in the laundry at the time of the inspection.2. The QUAT sanitizer is noted at 0 ppm in a spray bottle and sanitizer bucket. Ensure:- the QUAT Sanitizer is at a minimum of 200 ppm. - to verify with the concentration with a test strip. - to document the results. Staff replaced the QUAT sanitizer at the time of the inspection.
    • 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 up to date.Ensure temperature logs are filled out daily during operational hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A broken egg is noted in an egg carton in the white stank-up cooler, posing a potential contamination hazard.1. Ensure all eggs are stored in a manner that prevents contamination,2. An open liquid egg container is stored on top of another container on its side, posing a potential spilling hazard. 2. Ensure liquid eggs in containers are stored in a manner that prevents spilling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Saran wrapped food is stacked on top of each other in the coolers, walk-ins and in the baking area.Ensure food items are stored in an approved manner that prevents spillage and potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. On the silver counter, two coats are stored on the shelves, with items used for food storage.1. Ensure personal items are stored separately from items associated with food handling. The coats were removed by staff at the time of the inspection.2. Cooking oil is stored on the floor beside the deep fryers, posing a potential fire hazard. 2. Ensure cooking oil is stored away from heat sources and in an approved manner.The oil was moved at the time of the inspection.3. The panini press is beside the handwashing sink, having the potential to be splashed by spray from handwashing during handwashing. 3. Ensure food equipment stored in an approved manner, that prevents potential contamination.Staff moved the panini press at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon/ bacon bits are stored at room temperature. Ensure:-Cooked bacon/bacon bits are stored at 4 degrees Celsius and below. -Alternatively, apply for time as a Public Health Control. Staff moved the bacon and bacon bits to the prep cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine test strips are unavailable, as a result the bar dishwasher is unable to be tested.Ensure:-the bar dishwasher is at the appropriate concentration (12.5 ppm to 25 ppm) -test strips are available to verify the sanitizer solution daily.-document the results.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer is at 0 ppm. Ensure the bleach sanitizer is at minimum concentration of 100 ppm.Staff repaired the dishwasher, and the sanitizer is noted at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing from one of the paper towel dispensers. Ensure paper towel is available at all times for proper hand hygiene. Staff restocked the paper towel at the time of 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?
      • 1. The handwashing sink near the coffee station is slow to drain. 1. Service the drain and ensure all handwashing sinks are maintained in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. What appears to be exposed drywall is noted adjacent to the coffee station area, making the surface difficult to clean. 2. In the back storage room, the wall is damaged by the utility panel. 3. Some drywall is exposed in the back storage room. 4. The back handwashing sink is dislodging from the wall. 1-3. Ensure all walls are smooth, durable, easily cleanable, and in good repair.4. Ensure all handwashing sinks are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.Glass is on order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. Update July 10, 2025: One ceiling tile missing. Repair the remaining ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the clean storage, in back prep area, a noodle strainer is noted to have some debris. Ensure all utensils are in a clean and sanitary condition prior to being placed in clean storage.Staff removed the strainer at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Minor cleaning is required in the following areas:-the handwashing sink area near the coffee station. -under the ice machine. -wall near coffee station area. -bottom of bins. -dishwashing area (including one of the walls). 1. Ensure all areas are maintained in a clean and sanitary condition.2. Parts of the kitchen appear disorganized and cluttered.2. Ensure the kitchen is kept organized and in a manner that is easy to clean.Plans are in place to get the kitchen organized.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2. Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.2.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. Update July 10, 2025: One ceiling tile missing. Repair the remaining ceiling tile.
  6. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used scrub pads and sponges are in dishwashing area. Ensure sponges, scrub pads, and steel wool are discarded after-use as these products are porous.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area has a plumbing part and screws in it.Ensure the handwashing sink remains unobstructed at all times for proper hand hygiene. The items were removed by staff at the time of the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A power cord is going across the hallway near the handwashing sink posing a tripping hazard.Remove the power cord ensure to install all electrical cords as per Alberta Safety Codes requirements.Staff placed a mat over the cord temporarily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 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 two light covers are improperly installed in the ceiling in the kitchen.Ensure all light covers are installed as per Alberta Safety Codes requirements. Staff repaired the lights at the time of 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?
      • 1. Baseboards are missing by the door in the dining room. 1. Ensure all walls are smooth, durable, easily cleanable and in good repair.2. Ceiling tiles are missing in the kitchen over the walk-in cooler and fridge.2.Ensure all ceilings are smooths, durable, easily cleanable and in good repair. 3. Electrical cover switch lights are missing by the services window near the beverage syrup.3. Ensure electrical covers are installed as per safety codes requirements.4. An extension cord is extended across a hallway near the handwashing sink to power some equipment.4. Ensure there are enough power outlets to supply the number of pieces of equipment and all electrical systems are installed as per Alberta Safety Codes requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tape and labels are noted on the silver counter in front of the walk-in fridge and freezer. Ensure all counter tops are smooth, durable, easily cleanable and in good repair.Staff removed the labels and tape at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar prep coolers are noted between 13 and 22 degrees Celsius.No high-risk foods are stored in the bar prep coolers. Ensure all prep coolers are at 4 degrees Celsius and below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The utility room requires cleaning and organizing. 1. Ensure the utility room is maintained in an organized, clean and sanitary condition.2. The following areas require cleaning:- clear storage bins.-metal tiered shelves. 2. Ensure all areas are maintained in a clean and sanitary condition.3. An unsanitary power cord is on a prep surface. 3. Replace the power ensure the power cord is maintained in clean and sanitary condition.
  7. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improperly covered food is noted to be covered in dust.Ensure all food is protected from contamination during construction. Discard all open food products which may have impacted by construction.
    • 09. Are chemicals stored and handled in a safe manner?
      • Open grout, and paint are stored in the bar area where a jug of water is noted. Ensure:- chemicals and food products are stored separately.-chemicals are properly stored and covered when not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Constuction is ongoing in the dining room.Ensure:- all construction is completed as per Alberta Safety Codes requirements. -all surfaces, counters, walls, floors, and ceiling are smooth, durable, in good repair and easily cleanable.-Verify the ventilation and ensure it is serviced after construction is completed, and prior to the aproval inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen is not sealed off from the construction, and a fine dust is noted on all the equipment and utensils. Ensure to clean and sanitize all utensils and equipment.Discard all single-use disposable utensils, food storage boxes, coffee filters, and related items, if they are open and have been potentially contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and dining areas is:-covered in dust due to construction.-disorganized due to construction.Ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The kitchen layout is undergoing changes - no floor plans for the kitchen have been received. Ensure if any changes in the layout of the kitchen occur, floors plans are submitted 30 days before construction.
  8. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improperly covered food is noted to be covered in dust.Ensure all food is protected from contamination during construction. Discard all open food products which may have impacted by construction.
    • 09. Are chemicals stored and handled in a safe manner?
      • Open grout, and paint are stored in the bar area where a jug of water is noted. Ensure:- chemicals and food products are stored separately.-chemicals are properly stored and covered when not in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chemical smell is noted from construction area in the dining area.Ensure the construction area is well ventilated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Constuction is ongoing in the dining room.Ensure:- all construction is completed as per Alberta Safety Codes requirements. -all surfaces, counters, walls, floors, and ceiling are smooth, durable, in good repair and easily cleanable.-Verify the ventilation and ensure it is serviced after construction is completed, and prior to the aproval inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen is not sealed off from the construction, and a fine dust is noted on all the equipment and utensils. Ensure to clean and sanitize all utensils and equipment.Discard all single-use disposable utensils, food storage boxes, coffee filters, and related items, if they are open and have been potentially contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and dining areas is:-covered in dust due to construction.-disorganized due to construction.Ensure all areas of the facility are maintained in a clean and sanitary condition.
  9. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improperly covered food is noted to be covered in dust.Ensure all food is protected from contamination during construction. Discard all open food products which may have impacted by construction.
    • 09. Are chemicals stored and handled in a safe manner?
      • Open grout, and paint are stored in the bar area where a jug of water is noted. Ensure:- chemicals and food products are stored separately.-chemicals are properly stored and covered when not in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chemical smell is noted from construction area in the dining area.Ensure the construction area is well ventilated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Constuction is ongoing in the dining room.Ensure:- all construction is completed as per Alberta Safety Codes requirements. -all surfaces, counters, walls, floors, and ceiling are smooth, durable, in good repair and easily cleanable.-Verify the ventilation and ensure it is serviced after construction is completed, and prior to the aproval inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen is not sealed off from the construction, and a fine dust is noted on all the equipment and utensils. Ensure to clean and sanitize all utensils and equipment.Discard all single-use disposable utensils, food storage boxes, coffee filters, and related items, if they are open and have been potentially contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and dining areas is:-covered in dust due to construction.-disorganized due to construction.Ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans were submitted for review prior to the renovation of the dining area. Ensure the following documentation is submitted 30 days before construction:-Food permit application indicating reason for application: renovations.
  10. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Improperly covered food is noted to be covered in dust.Ensure all food is protected from contamination during construction. Discard all open food products which may have impacted by construction.
    • 09. Are chemicals stored and handled in a safe manner?
      • Open grout, and paint are stored in the bar area where a jug of water is noted. Ensure:- chemicals and food products are stored separately.-chemicals are properly stored and covered when not in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chemical smell is noted from construction area in the dining area.Ensure the construction area is well ventilated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Constuction is ongoing in the dining room.Ensure:- all construction is completed as per Alberta Safety Codes requirements. -all surfaces, counters, walls, floors, and ceiling are smooth, durable, in good repair and easily cleanable.-Verify the ventilation and ensure it is serviced after construction is completed, and prior to the aproval inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen is not sealed off from the construction, and a fine dust is noted on all the equipment and utensils. Ensure to clean and sanitize all utensils and equipment.Discard all single-use disposable utensils, food storage boxes, coffee filters, and related items, if they are open and have been potentially contaminated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and dining areas is:-covered in dust due to construction.-disorganized due to construction.Ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans were submitted for review prior to the renovation of the dining area. Ensure the following documentation is submitted 30 days before construction:-Food permit application indicating reason for application: renovations.-Floor plans.
  11. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.
  12. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.2. A few ceiling tiles are sagging by the walk-in cooler. 2. Repair or replace the tiles and ensure the ceiling is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires some minor cleaning:-Floor by kegs. (area where pop recycling is stored).Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A black garbage bag with empty cans maybe leaking causing the floor in the surrounding area to be sticky.Place the recycling in a leak proof bin and ensure all waste is disposed of in an approved manner.
  13. Risk Management Inspection

    5 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?
      • Pest control documents are unavailable at the time of the inspection. Ensure pest control documents are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.2. A few ceiling tiles are sagging by the walk-in cooler. 2. Repair or replace the tiles and ensure the ceiling is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-By the water tanks.-Floor by kegs.-Behind the dishwasher (floors and walls). Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some equipment on the storage shelves requires cleaning. Remove or clean the equipment and ensure all equipment is maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A black garbage bag with empty cans maybe leaking causing the floor in the surrounding area to be sticky.Place the recycling in a leak proof bin and ensure all waste is disposed of in an approved manner.
  14. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are stored on the counters. 1, Ensure cleaning cloths are stored in a food safe sanitizer bucket and replace the food safe sanitizer every 4 hours or more frequently as required. The chef removed the cleaning cloths at the time of the inspection. 2. Used scrub pads are noted in the dishwashing area. 2. Ensure scrub pads, steel wool, and sponges are discarded after use as these products are porous and uncleanable. A link to the guidelines for the use of wiping cloths will be sent via email with the report.
    • 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?
      • Pest control documents are unavailable at the time of the inspection. Ensure pest control documents are available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.2. A few ceiling tiles are sagging by the walk-in cooler. 2. Repair or replace the tiles and ensure the ceiling is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Wall by the handwashing sinks.-By the water tanks.-Floor by kegs.-Behind the dishwasher (floors and walls). -Wall by garbage can near the dishwashing area. -Silver prep cooler vent. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some equipment on the storage shelves requires cleaning. Remove or clean the equipment and ensure all equipment is maintained in a clean and sanitary condition.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A black garbage bag with empty cans maybe leaking causing the floor in the surrounding area to be sticky.Place the recycling in a leak proof bin and ensure all waste is disposed of in an approved manner.
  15. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat Sanitizer bottle in the bar area is noted at 50 ppm. Ensure the Quat sanitizer is maintained at a minimum concentration of 200 ppm. The QUAT Sanitizer was replaced at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is noted between 41.7 to 47 degrees Celsius and appears to be fluctuating in temperature (verified 4 times).Repair the dishwasher and ensure the high temperature dishwasher is maintained at 71 degrees Celsius or above. In the meantime: -Use the dishwasher for washing dishes.-Soak the dishes for 2 minutes in one of the compartments of the three-compartment sink. Alternatively, spray the dishes with a food safe sanitizer. -Air dry. Operator indicated the dishwasher will be replaced before opening.
    • 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 is overdue for maintenance. Ensure the ventilation system is maintained by a certified professional/company. The ventilation is scheduled for maintenance on Feb 25, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked glass is noted on the upper windows above the doors exiting the restaurant to the parking lot. 1. Repair the glass and ensure all windows are in good repair.2. A few ceiling tiles are sagging by the walk-in cooler. 2. Repair or replace the tiles and ensure the ceiling is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Wall by the handwashing sinks.-By the water tanks.-Floor by kegs.-Behind the dishwasher (floors and walls). -Top of the dishwasher. -Wall by garbage can near the dishwashing area. -White cooler sliding door tracks and vent. -Silver prep cooler vent. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.