Skip to content
Loading map…

Yan's Bistro

C2 - 317 Banff Avenue Banff AB T1L 1C1 · Food - General

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When discussing dishwashing, no sanitizing step was described by staff. - Please ensure all dishes are washed per proper 3-compartment sink procedures. This includes washing in one basin, then rinsing in the next, then sanitizing by submersion in an approved sanitizer solution such as 100ppm chlorine for 2 minutes, then letting airdry.
    • 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 at both hand sinks was not in dispensers. - Please ensure all hand sinks are supplied with paper towel in appropriate dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen was initially blocked with cleaning supplies. Items were removed during the inspection. - Please ensure this sink is always accessible so staff can adequately wash their hands.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not appear to have adequate knowledge of proper food safety practices. - All staff must take a Food Safety Certification course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at the front cook line hand sink was turned off due to a leak. - Please repair the hot water tap, ensure all sinks are supplied with hot/cold running water.
    • 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 Violation*Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • *Light cover was repaired with tape, not an adequate solution, needs to be smooth and cleanable. *One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant improvement in cleanliness noted throughout the facility. Still some debris in hard-to-reach areas including:- Underneath and behind large equipment - Mop sink area- High-touch areas (fridge handles etc.)- Upper selves by ice cream freezer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  3. Demand Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Tray and container were left in the hand washing sink. Items were removed. - Please ensure the hand sink is always available for handwashing and no items are left inside blocking it.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • *Repeat Violation*Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies. Provide proof to PHI a pest control operator has been contracted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not appear to have adequate knowledge of proper food safety practices. - All staff must take a Food Safety Certification course.
    • 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 Violation*Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • *Light cover was repaired with tape, not an adequate solution, needs to be smooth and cleanable. *One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The butcher block is wearing and is no longer smooth and cleanable. Butcher block appears to be used to chop vegetables.- Do not use the butcher block as it cannot be cleaned properly. Please repair or replace the butcher block to ensure it is a smooth and cleanable surface without any large grooves or chips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Many containers and cutting boards in the facility were either in poor condition or stored dirty. - Please discard any broken or cracked containers. Do not stored any equipment dirty. Ensure all utensils used are properly washed, rinsed, and sanitized before they are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation, some cleaning has been completed, however, there are still many areas that need to be cleaned*There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Front line cooler - Below main cook line- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  4. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • *Repeat Violation*Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies. Provide proof to PHI a pest control operator has been contracted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not appear to have adequate knowledge of proper food safety practices. - All staff must take a Food Safety Certification course.
    • 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 Violation*Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • *Light cover was repaired with tape, not an adequate solution, needs to be smooth and cleanable. *One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The butcher block is wearing and is no longer smooth and cleanable. Butcher block appears to be used to chop vegetables.- Do not use the butcher block as it cannot be cleaned properly. Please repair or replace the butcher block to ensure it is a smooth and cleanable surface without any large grooves or chips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many containers and cutting boards in the facility were either in poor condition or stored dirty. - Please discard any broken or cracked containers. Do not stored any equipment dirty. Ensure all utensils used are properly washed, rinsed, and sanitized before they are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation, some cleaning has been completed, however, there are still many areas that need to be cleaned*There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Front line cooler - Below main cook line- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  5. Monitoring Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wash hands then dry them by wiping them on their pants. PHI instructed staff to re-wash their hands and dry them properly with paper towel. - Please ensure proper hand washing procedures are followed by all staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food inside the line cooler including fried chicken and shrimp were at 11C when probed with a thermometer. - Chicken and shrimp were discarded onsite. Please ensure all high-risk foods are stored below 4C or above 60C to prevent pathogen growth.2) Bags of chicken were observed thawing in the sink at room temperature. - Chicken was still frozen and was moved into the fridge. Please ensure all foods are thawed using a safe method such as in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Proper 3-compartment dishwashing procedures were not followed.- Please ensure that proper wash, rinse, sanitize, procedures are followed, and that soap is not mixed with bleach. Procedures were demonstrated to staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at the hand sink in the front service area did not work. - Please repair the tap, ensure all sinks have both hot and cold running water.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • *Repeat Violation*Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies. Provide proof to PHI a pest control operator has been contracted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers did not appear to have adequate knowledge of proper food safety practices. - All staff must take a Food Safety Certification course.
    • 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 Violation*Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • *Light cover was repaired with tape, not an adequate solution, needs to be smooth and cleanable. *One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The butcher block is wearing and is no longer smooth and cleanable. Butcher block appears to be used to chop vegetables.- Do not use the butcher block as it cannot be cleaned properly. Please repair or replace the butcher block to ensure it is a smooth and cleanable surface without any large grooves or chips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many containers and cutting boards in the facility were either in poor condition or stored dirty. - Please discard any broken or cracked containers. Do not stored any equipment dirty. Ensure all utensils used are properly washed, rinsed, and sanitized before they are stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Below the 3-compartment sink- Front line cooler - Below main cook line- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)- Sanitizer spray bottles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  6. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were left on the counter. Were moved back into the sanitizer bucket. - Please ensure all wiping cloths are stored in an approved sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg insert was double stacked in the line cooler, warmer than the rest of the inserts in the cooler. - Was moved to the bottom portion of the cooler, please do not double stack inserts to ensure all foods under refrigeration remain below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper 3-compartment dishwashing procedures were not followed.- Please ensure that proper wash, rinse, sanitize, procedures are followed, and that soap is not mixed with bleach.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sensor on the paper towel dispenser did not work properly, did not properly dispenser paper towel. - Repair the dispenser.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • *Repeat Violation*Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • *Light cover was repaired with tape, not an adequate solution, needs to be smooth and cleanable. *One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Below the 3-compartment sink,- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)- Sanitizer spray bottles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution initially measured 0ppm chlorine. Bleach was added to be 100 ppm. - Please ensure there is always sanitizer available onsite while food preparation is occurring.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler wash their hands by dipping fingers into a bowl of liquid soap, then drying their hands on their apron. - Hands were re-washed properly. Please ensure that proper handwashing procedures are followed. Hands need to be dried using single-use paper towels, and not re-usable cloths or aprons.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Incorrect manual dishwashing procedures were demonstrated; soap and bleach were being mixed together in one solution. - Please ensure all dishes are washed using proper wash, rinse, and sanitize steps. Links to proper dishwashing poster will be provided to operators.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bowl left in the hand washing sink. - Bowl was removed, please do not leave items in this sink so it is always available for hand washing.
    • 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?
      • *Repeat Violation*No pest control records were available onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • *Repeat Violation*Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wooden shelves in the front of the facility are chipping/wearing exposing raw wood. - Please paint or seal and raw/exposed wood so that they are smooth and 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?
      • One of the light covers was cracked. - Repair/replace the cover, ensure all lights have adequate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Below the 3-compartment sink,- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)- Dipper well- Sanitizer spray bottles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a lot of clutter, and many items not associated with food preparation in the kitchen. - Please clean and organize the kitchen, remove any unnecessary items.
  8. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product. Please ensure all dry products have appropriate scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Egg mixture was out at room temperature. Had just been removed from the fridge and was returned to the fridge during the inspection. - Please ensure that all high-risk products are stored below 4C. 2) Insert of chicken in the line cooler was double stacked on top of other food items. This insert was warmer that the rest of the cooler at 7C with an IR thermometer. - Insert was moved into the bottom of the cooler. Please ensure that all high-risk foods are stored below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Initially there was a bowl in the hand sink and the paper towel dispenser was jammed. - Bowl was removed and paper towel was made accessible. Please ensure this hand sink is always stocked with soap and paper towel and that staff are washing their hands was often as necessary.2) Tissues were being used to dry hands at the front hand sink. - Please ensure staff are drying their hands properly with paper towel in an appropriate dispenser.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • Many fruit flies were noted in the back storage area. - Please contact a pest control company to control the flies.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Below the 3-compartment sink,- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)
  9. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle was empty. Solution was remade onsite. - Please ensure that there is always sanitizer available onsite when food prep is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the handles for the dry products were stored submerged in the product. - Please ensure the handles are stored outside of the product to prevent contamination from hands into product.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled. - Please ensure all chemicals used are labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dessert fridge was warm, ambient air temperature was around 11C. - Remove any high-risk products, please ensure that this fridge is not used until it can hold temperatures below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sanitizer bucket was in the hand sink blocking it. Bucket was removed. - Please ensure the sink is always available for hand washing.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Dessert cooler- Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)
  10. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer solution in the bucket of cloths was 0 ppm. - Solution was re-made onsite, to be 100 ppm chlorine. Please ensure that all wiping cloths are stored in a 100-ppm chlorine solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in the walk-in were uncovered. - Please ensure all food items are covered to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled. - Please ensure all chemicals used are labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed thawing at room temperature in the sink. - Chicken was still frozen and was moved into the fridge. Please ensure that foods are thawed using an approved method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand sinks. Staff were using napkins not in a dispenser to dry their hands. - Please ensure both paper towel dispensers are stocked with paper towel at all times.
    • 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?
      • Many flies and fruit flies were noted throughout the facility. - Clean up any food debris and remove standing water. Consult with a pest control company to control the flies as more measures are needed to eliminate them.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 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 3-compartment sink was leaking. The 4-compartment sink was repaired with tape. - Repair the sinks, ensure all plumbing is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many utensils and cutting boards were damaged. Cutting boards were badly stained and had deep grooves, utensils were chipped/cracked. - Discard any damaged utensils, ensure that all equipment used in the kitchen is in good condition and can be adequately cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Drink cooler - Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)- Dirty food storage containers
  11. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet wiping cloth noted on the counter. - Ensure wiping cloths that are used to sanitize surfaces are stored in an approved sanitizing solution such as 100 ppm bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in the walk-in were uncovered. - Please ensure all food items are covered to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled. - Please ensure all chemicals used are labelled to prevent misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially there were many items (pots, bottle, lids) inside of the hand sink and a chair in front of the sink. - This sink needs to be fully accessible at all times so that people handling food can wash their hands. Items were removed. Please ensure that this sink is always accessible, and that staff are washing their hands whenever needed.
    • 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?
      • Many flies and fruit flies were noted throughout the facility. - Clean up any food debris and remove standing water. Consult with a pest control company to control the flies as more measures are needed to eliminate them.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 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 3-compartment sink was leaking. The 4-compartment sink was repaired with tape. - Repair the sinks, ensure all plumbing is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Many utensils and cutting boards were damaged. Cutting boards were badly stained and had deep grooves, utensils were chipped/cracked. - Discard any damaged utensils, ensure that all equipment used in the kitchen is in good condition and can be adequately cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Drink cooler - Floors of walk-in cooler- Inside and around the line cooler- Ice cream machine- High-touch areas (fridge handles etc.)- Dirty food storage containers
  12. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet wiping cloth noted on the counter. - Ensure wiping cloths that are used to sanitize surfaces are stored in an approved sanitizing solution such as 100 ppm bleach.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed wiping their hands on a cloth instead of washing them. - Inspectors instructed staff to wash their hands, discussed importance of hand hygiene.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Rice in hot holding unit was measured at 45C operator said he had just fried it. - Inspectors instructed operator to immediately re-fry the rice and then turn up the temperature of the hot holding unit to be above 60C. Ensure all high-risk foods are held above 60C or below 4C. 2) Some of the products in the line cooler were stacked past their fill lines. - Ensure these coolers are not overfilled so that the food in them is being held below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operators did not describe a sanitizing step when discussing dishwashing procedures. - A 100 ppm bleach solution was created in the 3rd compartment. Discussed with operators the importance of sanitization and proper dishwashing procedures.
    • 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 could be located onsite to test the concentration of the chlorine sanitizer. - Please acquire appropriate test strips. Ensure chlorine solutions are at a food safe level, around 100 ppm.
    • 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?
      • Many flies and fruit flies were noted throughout the facility. - Clean up any food debris, remove standing water, and continue to monitor. If the problem persists consult your pest control company.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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 3-compartment sink was leaking. The 4-compartment sink was repaired with tape. - Repair the sinks, ensure all plumbing is 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?
      • Ceiling tiles were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Drink cooler - Inside and around the line cooler
  13. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet wiping cloth noted on the counter. - Ensure wiping cloths that are used to sanitize surfaces are stored in an approved sanitizing solution such as 100 ppm bleach.
    • 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 could be located onsite to test the concentration of the chlorine sanitizer. - Please acquire appropriate test strips. Ensure chlorine solutions are at a food safe level, around 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?
      • 1) Dedicated hand sink was initially blocked with buckets and other items. - Staff removed these items onsite. Please ensure that this sink remains available at all times for handwashing.2) There was ice cream cones and cups stored below the paper towel dispenser directly next to the hand sink.- Move these items to ensure there is access to the paper towel dispenser.
    • 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 onsite. - Please keep records of all pest control activities conducted and ensure they are kept onsite.
    • 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?
      • Many flies and fruit flies were noted throughout the facility. - Clean up any food debris, remove standing water, and continue to monitor. If the problem persists consult your pest control company.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was clutter throughout the facility. Empty cannisters and buckets were noted by the hand sink and in the dry storage walk-in. - Remove any unnecessary items, ensure the facility is maintained in a clean and organized manner. 2) There was a buildup of old recycling in the dry storage walk-in. - Remove these items, ensure recycling is being removed nightly to prevent pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas including but not limited to: - Behind and in-between the fryers. - The walls- Ceilings- The floor of the walk-in cooler- Sauce storage shelves - Underneath and behind large equipment - Mop sink area- Drink cooler - Inside the dry storage cooler- Inside and around the line cooler
  14. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a bucket of wiping cloths that were stored in soap and water. - All wiping cloths that are used to sanitize surfaces need to be stored in an approved sanitizing solution such as 100 ppm bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of fried pork sitting on the counter, measured around 20C. Staff said it had just been fried around 30 minutes ago and was cooling off. Container was moved to the refrigerator. - Ensure food products are cooled properly and are not left at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing procedures staff did not describe a sanitizing step. All dishes need to be washed, rinsed and then sanitized in an approved sanitizing solution, then air dried. - Ensure proper manual procedures are followed.
    • 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 could be located onsite to test the concentration of the chlorine sanitizer. - Please acquire appropriate test strips. Ensure chlorine solutions are at a food safe level, around 100 ppm.
    • 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?
      • Some flies were noted throughout the facility. - Clean up any food debris, remove standing water, and continue to monitor. If the problem persists consult your pest control company.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas inclduing but not limited to: - Behind and in between the fryers. - The walls- Ceilings- The floor of the walk-in cooler- Sauce storgae shelves - Underneath and behind large equipment
  15. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a bucket of wiping cloths that were stored in soap and water. - All wiping cloths that are used to sanitize surfaces need to be stored in an approved sanitizing solution such as 100 ppm bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of fried pork sitting on the counter, measured around 20C. Staff said it had just been fried around 30 minutes ago and was cooling off. Container was moved to the refrigerator. - Ensure food products are cooled properly and are not left at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing procedures staff did not describe a sanitizing step. All dishes need to be washed, rinsed and then sanitized in an approved sanitizing solution, then air dried. - Ensure proper manual procedures are followed.
    • 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 could be located onsite to test the concentration of the chlorine sanitizer. - Please acquire appropriate test strips. Ensure chlorine solutions are at a food safe level, around 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 at the hand sink was not in a dispenser. - Please put the paper towel in an appropriate dispenser, ensure hand sinks are fully stocked at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were boxes in the hand sink blocking it. - Ensure this sink is accessible at all times for handwashing.
    • 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?
      • Some flies were noted throughout the facility. - Clean up any food debris, remove standing water, and continue to monitor. If the problem persists consult your pest control company.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas inclduing but not limited to: - Behind and in between the fryers. - The walls- Ceilings- The floor of the walk-in cooler- Sauce storgae shelves - Underneath and behind large equipment
  16. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a bucket of wiping cloths that were stored in soap and water. - All wiping cloths that are used to sanitize surfaces need to be stored in an approved sanitizing solution such as 100 ppm bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of fried pork sitting on the counter, measured around 20C. Staff said it had just been fried around 30 minutes ago and was cooling off. Container was moved to the refrigerator. - Ensure food products are cooled properly and are not left at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was thawing in the sink without running water. Spoke to the staff about thawing procedures, and how items cannot be thawed at room temperature. Meat was moved to the refrigerator. - Ensure food is thawed properly under cold running water, in the fridge, or in the microwave if to be used immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing procedures staff did not describe a sanitizing step. All dishes need to be washed, rinsed and then sanitized in an approved sanitizing solution, then air dried. - Ensure proper manual procedures are followed.
    • 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 could be located onsite to test the concentration of the chlorine sanitizer. - Please acquire appropriate test strips. Ensure chlorine solutions are at a food safe level, around 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?
      • Initially, the hand sink was blocked with bottles and cloths and did not look like it was in use. - The items were removed, and the sink was functioning. Ensure there is a dedicated hand sink available at all times so that proper handwashing is occurring when food is being prepared.
    • 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 at the hand sink was not in a dispenser. - Please put the paper towel in an appropriate dispenser, ensure hand sinks are fully stocked at all times.
    • 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?
      • Some flies were noted throughout the facility. - Clean up any food debris, remove standing water, and continue to monitor. If the problem persists consult your pest control company.
    • 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 were missing in a few locations. Please replace ceiling tiles. Some ceiling tiles were observed to be acoustic ceiling tiles. - Ceiling tiles must be smooth, nonporous, and easily cleanable. If tiles cannot be relocated, please replace tiles made with a smooth, nonporous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The butcher block is wearing and is no longer smooth and cleanable. - Please repair or replace the butcher block to ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, food debris, dust, and grime throughout the facility. Please clean areas inclduing but not limited to: - Behind and in between the fryers. - The walls- Ceilings- The floor of the walk-in cooler- Sauce storgae shelves - Underneath and behind large equipment