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Y3.com Convenience Store - Kitchen

10107 102 Street Grande Prairie AB T8V 2V8 · Food - General

Official record from Alberta →

Inspection summary

Y3.com Convenience Store - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on February 3, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 14 times across 10 separate inspections, most recently on December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on December 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on December 19, 2025. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 20, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 22 times across 11 separate inspections, most recently on February 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floor in the kitchen and under the refrigerator- The standing freezer- The ice machineEnsure to clean and sanitize the following areas.Ensure that the following areas are always placed in a clean and sanitary at all times.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • THIS IS A CONTINUING VIOLATION. 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius.1. Discard to waste all BBQ kabobs.Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher.2. Provide a metal stem thermometer for testing cooked food temperature.Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Barbeque meat in the hot holding was noted at 39 degrees centigrade and 35 degrees centigrade.- Barbeque meat in the hot holding unit were discarded.- Discontinue use of the hot holding unit.- Ensure hot holding unit is fixed or replaced to maintain temperature of above 60 degrees centigrade.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHERUpdate: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.Update: As of 29th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floor in the kitchen and under the refrigerator- The standing freezer- The ice machineEnsure to clean and sanitize the following areas.Ensure that the following areas are always placed in a clean and sanitary at all times.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were noted not to be soaking in sanitizing solution.Ensure all wiping clothes in use are immersed in sanitizing solution to prevent microbal growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food (snacks) were noted to be stored in an open tray on the counter without any lid.PHI instructed staff to transfer the snacks into a bowl with lid, as there were just prepared an hour earlier.Ensure proper food containers with lids are used for displaying food products at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • THIS IS A CONTINUING VIOLATION. 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celsius.1. Discard to waste all BBQ kabobs.Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher.2. Provide a metal stem thermometer for testing cooked food temperature.Update: As of 19th December 2025, Staff also mentioned they normally reduce the temperature of the hot holding to prevent the BBQ from getting burnt. PHI instructed them not to temper with the temperature control setting, as it must retain food to a temperature of not less than 60 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 current manual dishwashing procedure is not adequate. Ensure that all utensils are washed with soap and water and rinsed in the first‑compartment sink, then sanitized in the second‑compartment sink by immersing them for two minutes before allowing them to air‑dry.The PHI will provide a template outlining the proper two‑compartment manual dishwashing steps, which must be posted near the dishwashing area for staff to follow.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not available for testing sanitizing concentration.Ensure test strips are available for testing sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several hand washing sinks were noted without paper towels.Ensure to that the handwashing sinks are always supplied with paper towels.
    • 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 records were not up to date for review.Ensure pest control records are up to date for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHERUpdate: As of 19th December 2025, the hot holding unit is not in a good working condition and is not maintaining a constant temperature of 60 degrees Celsius or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floor in the kitchen and other the refrigerator- The standing freezer- The ice machine- The equipment's in the cookline have heavy grease build upEnsure to clean and sanitize the following areas.Ensure that the following areas are always placed in a clean and sanitary at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • THIS IS A CONTINUING VIOLATION. 1. Hot holding food temperature 46.5 degrees Celsius and 51.2 degrees Celcius.1. Discard to waste all BBQ kabobs.Do not use the hot holding until it can maintain FOOD at 60 degrees Celsius or higher.2. Provide a metal stem thermometer for testing cooked food temperature,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING FOOD HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding food temperature 48.8 degrees Celsius.1. Discard to waste all BBQ kabobs.Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher.2. Provide a metal stem thermometer for testing cooked food temperature,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR OR REPLACE THE HOT HOLDING UNIT: IT MUST BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding food temperature 19 degrees Celsius.2. Food being thawed at room temperature. 3. Temperature logs are not up to date.1. Discard to waste all BBQ kabobs.Do not use the hot holding until it can maintain food at 60 degrees Celsius or higher.2. Do not thaw food at room temperature. Food must be thawed under refrigeration.Food was still below 4 degrees Celsius and was moved back into the freezer.3. Maintain up to date temperature logs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  7. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat Violation - Meat skewers in the hot holding unit are not at adequate temperature measuring at 47.1 degrees Celsius- Operator stated they thought the one tray of skewers may be from the day before and was planning to discard- Both trays of skewers discardedENSURE THE HOT HOLDING UNIT IS CAPABALE OF MAINTAINING HOT HOLDING TEMPERATURES AT OR ABOVE 60 DEGREES CELSIUS/140 DEGREES FAHRENHEIT
    • 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 not in working condition per operator- There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out onlyENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES- CHLORINE CONCENTRATION OF 100 PPM
    • 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 dishwasher is not in working condition per operatorENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES- IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt, dust, and debris in the following areas:- between the cooking equipment on the cooklineENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE- COMPLETE A DEEP CLEAN OF THE KITCHEN - ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER AND AROUND
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  8. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket is prepared in the kitchen and there are wet wiping cloths being left on the counter- Sanitizer bucket prepared after PHI promptingENSURE A SANITIZER BUCKET IS PREPARED DURING FOOD HANDLING ACTIVITIES TO STORE WIPING CLOTHS BETWEEN USES
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice left in a rice cooker was found at 20.9 degrees Celsius- rice discarded by the operatorCOOKED RICE MUST BE KEPT HOT OVER 60 DEGREES CELSIUS OR PROPERLY COOLED AND REFRIGERATED AT 4 DEGREES CELSIUS OR COLDER
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat skewers in the front hot holding unit measured low at 20.1 degrees Celsius- Hot holding unit is not working properly and not maintaining adequate hot holding temperature- Skewers discardedENSURE HOT HOLDING UNITS ARE MAINTAINING FOOD AT TEMPERATURES AT 60 DEGREES CELSIUS OR HIGHER
    • 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 not in working condition per operator- There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out onlyENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES- CHLORINE CONCENTRATION OF 100 PPM
    • 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?
      • The food posted food permit is expired and the invoice is outstandingCOMPLETE PAYMENT FOR OUTSTANDING FOOD PERMIT INVOICEPRINT AND POST PERMIT ONCE RECIEVED
    • 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 dishwasher is not in working condition per operatorENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES- IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not properly working and is not maintaining adequate hot holding temperaturesREPAIR / REPLACE THE HOT HOLDING UNIT TO BE IN GOOD WORKING ORDER AND CAPABLE OF MAINTAINING HOT HOLDING TEMPERATURES OF 60 DEGREES CELSIUS OR HIGHER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt, dust, and debris in the following areas:- the walls arounds the sinks- Under the stove and grill on the cookline- The walls and exhaust hood baffles above the cookline- Under the hand sinks and dish sinksENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE- COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA- ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  9. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat skewers under hot holding are at unsatisfactory temperature of 37.6 degrees CelsiusENSURE FOOD UNDER HOT HOLDING ARE MAINTAINED AT TEMPERATURES AT OR ABOVE 60 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 dishwasher is not in working condition per operator- There is a 2-compartment sink available for manual dishwashing. All customer dishes are take-out onlyENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES- CHLORINE CONCENTRATION OF 100 PPM
    • 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?
      • The food posted food permit is expiredPRINT AND POST A VALID FOOD PERMIT
    • 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 dishwasher is not in working condition per operatorENSURE THE DISHWASHER IS IN GOOD WORKING ORDER TO CLEAN AND SANITIZE DISHES- IF DISHWASH CANNOT BE REPAIRED, IT SHOULD BE REMOVED AND REPLACED WITH A SINK FOR FOOD PREP ACTIVITIES
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is build-up of mineral deposits inside the ice machineDESCALE AND CLEAN ICE MACHINEENSURE THE ICE MACHINE IS DESCLAED, CLEANED AND SANITIZED ON A REGULAR BASIS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt, dust, and debris in the following areas:- the walls arounds the sinks- Under the stove and grill on the cookline- The walls and exhaust hood baffles above the cookline- Under the hand sinks and shelving, particularly in the front areaENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE- COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA- ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  10. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked boba for bubble tea are being stored at room temperature.- No boba prepared at time of reinspection but containers still setup on counter as they were previouslyENSURE THE COOKED BOBA ARE EITHER KEPT HOT AT 60 DEGREES CELSIUS OR HIGHER, OR COLD UNDER REFRIGERATION AT 4 DEGREES CELSIUS OR LOWER
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is not maintaining food at 60 degrees Celsius or above. - Unit temperature increased and it is advised food is rotated inside the insert throughout the day (move bottom to top and top to bottom)ENSURE FOODS ARE BEING HOT HELD AT TEMPERATURES ABOVE 60 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 dishwasher is not dispensing sanitizerENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES- CHLORINE CONCENTRATION OF 100 PPM
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt, dust, and debris on the floor around the perimeter of the kitchen and drink stationENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE- COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA- ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completed. ENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM
  11. Monitoring Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Portions of frozen meat are not being properly labelledENSURE ALL REPACKED PRODUCTS INCLUDING MEATS ARE PROPERLY LABELLED WITH PRODUCT TYPE, COMPANY AND CONTACT INFORMATION
    • 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 being completed for cold or hot holding unitsENSURE TEMPERATURE LOGS ARE BEING KEPT FOR ALL COOLERS, FREEZERS, AND HOT HOLDING UNITS
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple raw meat items are being stored about ready-to-eat foods and vegetables in the stand-up cooler- Cooler rearranged to have meats below low risk foodsENSURE RAW MEATS, POULTRY AND SEAFOOD ARE STORED BELOW PRODUCE AND READY-TO-EAT FOODS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the hot holding unit is low at 44 degrees Celsius- Unit temperature increasedENSURE HOT HOLDING TEMPERATURE IS 60 DEGREES CELSIUS OR HIGHER- HOT HOLDING TEMPERATURES MUST BE MONITORED THROUGHOUT THE DAY, EVERY 2 HOURS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked boba for bubble tea are being stored at room temperature.ENSURE THE COOKED BOBA ARE EITHER KEPT HOT AT 60 DEGREES CELSIUS OR HIGHER, OR COLD UNDER REFRIGERATION AT 4 DEGREES CELSIUS OR LOWER
    • 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 not dispensing sanitizerENSURE THE DISHWASHER IS IN GOOD WORKING ORDER AND SANITIZING DISHES- CHLORINE CONCENTRATION OF 100 PPM
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispensers do not work to dispense paper towelENSURE ALL HAND SINKS ARE STOCKED WITH SOAP, AND PAPER TOWEL IN SUITABLE DISPENSERS
    • 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 sink is inaccessible as it is full of dirty dishes- Dishes removed at time of inspectionENSURE THE HAND SINK IS ONLY USED FOR HAND WASHING AND DISHES ARE NOT LEFT IN THE BASIN
    • 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?
      • There are excessive flies in the kitchen, most notably around the sink areaENSURE THE KITCHEN IS FREE FROM PESTS AND THAT REGULAR PEST CONTROL MONITORING IS OCCURRING. ADDITIONAL MEASURES ARE REQUIRED TO REDUCE/ELIMINATE FLIES:- INSTALL FLY TRAPS- CLEAN DRAINS AND GREASE TRAPS- ENSURE FOODS ARE NOT BEING LEFT OUT UNCOVERED- ENSURE ALL SPILLED FOODS AND LIQUIDS ARE CLEANED UP QUICKLY- ENSURE GARBAGES ARE TAKEN OUT NIGHTLY
    • 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?
      • Routine pest control checks are not being completed and documented - The existing snap mouse traps are not properly set and should be checked and reset with pest monitoringENSURE ROUTINE PEST CONTROL CHECKS ARE BEING COMPLETED AT LEAST ONCE PER MONTH- ENSURE MOUSE TRAPS ARE SETUP AS INTENDED TO FUNCTION PROPERLY
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT The hand sink faucet handle is broken/missingREPAIR / REPLACE FAUCET TO BE IN A STATE OF GOOD REPAIR
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of dirt, dust, and debris on the floor around the perimeter of the kitchen and drink stationENSURE THE FACILITY IS MAINTAINED IN A CLEAN AND SANITARY STATE- COMPLETE A DEEP CLEAN OF THE KITCHEN AND DRINK AREA- ENSURE EQUIPMENT IS MOVED TO CLEAN UNDER
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not being completedENSURE CLEANING LOGS ARE COMPLETED AS PART OF THE SANITATION PROGRAM

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