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Zembaba 3 Ltd.

105 - 9914 Morrison Street Fort McMurray AB T9H 4A4 · Food - General

29 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bags were noted being stored directly on the floor. Operator was advised to store all food items 6" off the floor to prevent any contamination and facilitate cleaning of the area.Remove all bags from the floor and adequately store them at the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken lid of the plastic container was noted in the facility discussed with operator that broken utensils are not cleanable and can injure the staff while handling those utensils. Replace the lid and ensure all utensils are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Rack beside the burner was noted in unsanitary condition. Surfaces of the equipment in the kitchen were noted being sticky due to build up grease. Adequately clean the surfaces and maintain in a clean and sanitary condition.2-Daily, weekly and monthly cleaning schedules were not available for review.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bags were noted being stored directly on the floor. Operator was advised to store all food items 6" off the floor to prevent any contamination and facilitate cleaning of the area.Remove all bags from the floor and adequately store them at the racks.
    • 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 monitoring record was not available for review. Ensure pest contorl monitoring record is available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken lid of the plastic container was noted in the facility discussed with operator that broken utensils are not cleanable and can injure the staff while handling those utensils. Replace the lid and ensure all utensils are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Rack beside the burner was noted in unsanitary condition. Surfaces of the equipment in the kitchen were noted being sticky due to build up grease. Adequately clean the surfaces and maintain in a clean and sanitary condition.2-Daily, weekly and monthly cleaning schedules were not available for review.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring record was not available to review during inspection onsite. Ensure pest control monitoring is conducted monthly and record is maintained in the facility for review during EPH Inspection.
  6. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring record was not available to review during inspection onsite. Ensure pest control monitoring is conducted monthly and record is maintained in the facility for review during EPH Inspection.
  7. Monitoring Inspection

    7 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 was not maintained consistently since December 2nd 2025. Operator was advised to monitor temperature of foods in the equipment and maintain temperature log. Temperature monitoring must be done twice a day, and readings must entered in the temperature sheet.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A food container was noted being placed on top of the green sliced vegetables in the vertical cooler located in the kitchen. The container was removed during inspection.Ensure foods are protected from contamination during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing procedure was note onsite. Cold water was noted being used for preparing sanitizer solution. Operator was advised to use 45c hot water to make chlorine work effectively to kill the germs. The sanitizer solution was prepared during inspection onsite.Ensure warm 45c water is used for preparing sanitizer solution.
    • 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 monitoring record was not available to review during inspection onsite. Ensure pest control monitoring is conducted monthly and record is maintained in the facility for review during EPH Inspection.
    • 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?
      • Food handling permit was noted being expired September 2025. Display a valid food handling
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood was due for professional cleaning since November 2025. Arrange professional cleaning of the exhaust ventilation hood/canopy.Canopy must be professionally cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vertical freezer was noted in unsanitary interior condition. A lot of ice build up and food spillage and debris on the shelves and interior walls was noted. Clean the freezer and maintain in a clean and sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Hot holding temperature were not recorded on the temperature logs. Hot holding units were monitored below 60 degrees Celsius during previous inspections. Operator was advised to monitor temperature of foods at hot holding units located at front services area, soap container, and inside kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to monitor the concentration of chlorine sanitizer.Obtain chlorine test strips and monitor sanitizer concentration to ensure minimum 100ppm of chlorine sanitizer all the time.
    • 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?
      • Flies were noted in the facility.Pest control monitoring check list was not noted onsite.Complete monthly pest control check list and ensure record is available to review during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exterior of the microwave, interior and exterior of 3-compartment sink were noted in unsanitary condition. Clean and maintain in a clean and sanitary manner.
  10. Monitoring Inspection

    7 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?
      • Hot holding temperature were not recorded on the temperature logs. Hot holding units were monitored below 60 degrees Celsius during previous inspections. Operator was advised to monitor temperature of foods at hot holding units located at front services area, soap container, and inside kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing procedures were observed. No sanitization of the dishes was observed as there were no drain stoppers available to hold the water in the compartment to prepare the sanitizer solution. Operator found the drain stoppers which were not functional and were unable to hold the water in the sink.Obtain adequate drain stoppers and follow wash, rinse, sanitize and airdry steps for manual dishwashing.Facility cannot operate without proper dishwashing facilities.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to monitor the concentration of chlorine sanitizer.Obtain chlorine test strips and monitor sanitizer concentration to ensure minimum 100ppm of chlorine sanitizer all the time.
    • 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 towels were noted at the hand washing sink located in the kitchen. Operator provided paper towels at the hand sink during inspection.Ensure hand sink is supplied with hot/cold water, liquid soap and paper towel 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?
      • Flies were noted in the facility.Pest control monitoring check list was not noted onsite.Complete monthly pest control check list and ensure record is available to review during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exterior of the microwave, interior and exterior of 3-compartment sink were noted in unsanitary condition. Clean and maintain in a clean and sanitary manner.
  11. Risk Management Inspection

    2 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?
      • Hot holding temperature were not recorded on the temperature logs. Hot holding units were monitored below 60 degrees Celsius during previous inspections. Operator was advised to monitor temperature of foods at hot holding units located at front services area, soap container, and inside kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
  12. Risk Management Inspection

    3 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?
      • Hot holding temperature were not recorded on the temperature logs. Hot holding units were monitored below 60 degrees Celsius during previous inspections. Operator was advised to monitor temperature of foods at hot holding units located at front services area, soap container, and inside kitchen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was noted at 18 degrees Celsius on the prep table. 5 random knives were noted being contaminated with chicken juice. Vegetables were noted on the same table in close proximity to the raw chicken. Spoke with the chefs and advised to keep chicken and vegetable separate and knife must be cleaned and sanitized before processing vegetables. The prep table was cleaned during inspections and knives were moved to 3-compartment sink to be washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
  13. Risk Management Inspection

    4 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate cooling procedures for cooked mutton and chicken were observed in the facility. Foods were in small containers covered with lid. Internal temperature was 43 degrees Celsius. Lids were removed and operator was advised to transfer food in big container to enhance cooling process and remove the lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2-Dishwashing 3-compartment sink was in insanitary condition. Properly clean the walls of the sink and maintain in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2-Daily, weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
  14. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-No sanitizer was available in the facility. There was no sanitizer bucket throughout the facility. Owner was advised to obtain bleach asap and prepare sanitizer for surface sanitizing and dishes sanitizing.Send proof of sanitizer availability in the facility within an hour.2-Cleaning clothes were stored on the counters. Ensure cleaning clothes are stored in sanitizer solution in between uses.
    • 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were supplied at hand sink at front service desk. Paper towels were provided during inspection. No soap was provided.Ensure handwashing sink is adequately supplies with running hot cold water, liquid hand soap and 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 available to review during inspection onsite.AHS pest control monitoring checklist was provided to be completed monthly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel roll was stored direct on the counter at front service counter. Paper towel must be stored at the stand to prevent surface contamination and store away from the sink to prevent splashes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2-Dishwashing 3-compartment sink was in insanitary condition. Properly clean the walls of the sink and maintain in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Rice cooker locking system was broken and surface was no longer cleanable. Replace the part of the rice cooker and maintain in a clean and sanitary condition.2-Vertical freezer was noted in an unsanitary condition. ice buildup noted in the freezer.Clean the freezer and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-Surfaces of vertical cooler, back acrylic surface at hot holding, 3-compartment sinks and transition door were unsanitary.Clean the surfaces and maintain in a clean and sanitary condition.2-Daily, weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
  15. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-No sanitizer was available in the facility. There was no sanitizer bucket throughout the facility. Owner was advised to obtain bleach asap and prepare sanitizer for surface sanitizing and dishes sanitizing.Send proof of sanitizer availability in the facility within an hour.2-Cleaning clothes were stored on the counters. Ensure cleaning clothes are stored in sanitizer solution in between uses.
    • 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Hot holding equipment located at front was set at 45c. internal temperature of beef samosa was noted at 45 degrees Celsius.2- Foods (chicken and mutton) stored in hot holding equipment located at kitchen was noted being stored at 50 degrees Celsius.Ensure hot foods are stored 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)?
      • No sanitizer was available for sanitizing the dishes during manual dishwashing.Obtain an approved sanitizer chlorine 100ppm, quats 200ppm or iodine 12.5-25ppm to sanitize the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were supplied at hand sink at front service desk. Paper towels were provided during inspection. No soap was provided.Ensure handwashing sink is adequately supplies with running hot cold water, liquid hand soap and paper towels.
    • 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 were not available at hand sink located in the kitchen. The paper towels were provided during inspection onsite.Ensure hand sinks are adequately stocked with soap and 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 available to review during inspection onsite.AHS pest control monitoring checklist was provided to be completed monthly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel roll was stored direct on the counter at front service counter. Paper towel must be stored at the stand to prevent surface contamination and store away from the sink to prevent splashes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2-Dishwashing 3-compartment sink was in insanitary condition. Properly clean the walls of the sink and maintain in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food container containing rice stored in the walk-in cooler, was noted broken. Operator replace the broken container during inspection onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Rice cooker locking system was broken and surface was no longer cleanable. Replace the part of the rice cooker and maintain in a clean and sanitary condition.2-Vertical freezer was noted in an unsanitary condition. ice buildup noted in the freezer.Clean the freezer and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-Surfaces of vertical cooler, back acrylic surface at hot holding, 3-compartment sinks and transition door were unsanitary.Clean the surfaces and maintain in a clean and sanitary condition.2-Daily, weekly and monthly cleaning schedule were not established. AHS templates were provided to complete cleaning procedures.Ensure cleaning procedures are completed and followed to maintain facility in a clean and sanitary condition.
  16. Risk Management Inspection

    3 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not supplied to the handwashing sink located in the kitchen. Operator provided soap at the handwashing sink during inspection.Ensure the handwashing sinks are operational and supplied with running hot/cold water, liquid soap and paper towels all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Temperature of the prep cooler in the bottom area was below 40 degrees Celsius. However, in the inserts temperature was measured at 12 degrees Celius. There were no foods stored in the inserts. Operator was advised to ensure temperature is maintained at 4 degrees Celsius or below prior to storage of foods in the inserts.2-Dishwashing 3-compartment sink was in insanitary condition. Properly clean the walls of the sink and maintain in a clean and sanitary condition.
  17. Demand Inspection

    4 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 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 were not provided at the hand washing stations in the dining area. Operator supplied paper towels during inspection 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?
      • 1-There were holes noted in the wall of the storage room. walls were not finished at several places in the facility. Finish the walls2-Electrical switch plate was missing from the electrical outlet located outside the walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Walk-in cooler temperature was measured at 6 degrees Celsius. There were no foods stored in the cooler.Maintain cooler temperature at 4 degrees Celsius or below.-Dishwashing 3-compartment sink was in insanitary condition. Properly clean the walls of the sink and maintain in a clean and sanitary condition.
  18. Risk Management Inspection

    2 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
  19. Risk Management Inspection

    2 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
  20. Demand Inspection

    2 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
  21. Risk Management Inspection

    2 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
  22. Risk Management Inspection

    3 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility reportedly has plans to start renovation and extension/construction/alteration in next week. Submit construction/ renovation plans to the undersigned for review and approval.
  23. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat (chicken, lamb, goat, beef, salmon) were not labeled to indicate their source. Sysco employee identified during inspection that all meat items were purchased from SYSCO. All food products must have adequate labels to indicate thier source.
    • 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?
      • Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Repair dishwasher. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for sanitizing all food utensils, equipment and food contact surfaces. Update Apr 4, 2024: Continue to use disposable (single use) plates and utensils for serving customer's meals, until dishwasher is repaired. 25 Sep 2024... The dishwasher is not functional. Use single use dishes only for serving the customers. Owner was advised to use single use dishes for serving.
    • 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 monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4-An out of order fridge was noted in the kitchen. Dust build up was noted on the exterior surfaces. Fix the equipment or remove from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2-Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. AHS template for cleaning schedule was provided with the report.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility reportedly has plans to start renovation and extension/construction/alteration in next week. Submit construction/ renovation plans to the undersigned for review and approval.
  24. Monitoring Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat (chicken, lamb, goat, beef, salmon) were not labeled to indicate their source. Sysco employee identified during inspection that all meat items were purchased from SYSCO. All food products must have adequate labels to indicate thier source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket or spray bottle was noted in the facility.Chlorine 100ppm sanitizer solution was prepared during inspection onsite.Ensure sanitizer bucket is prepared before operations begins in the kitchen.Soiled cleaning cloth was noted on the counter during inspection onsite. Cleaning cloth was stored in the sanitizer solution bucket during inspection onsite.
    • 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?
      • 1- Fridges were not equipped with thermometer. Ambient temperatures of the fridges and freezer were not monitored. No temperature logs were maintained and available for review during inspection onsite.2-Raw frozen meat (chicken, sea food) were not properly covered during storage. Packages of the meat were torn and foods were exposed to contamination. Properly store the food to prevent contamination.Monitor internal temperature of the fridge and freezer twice a day and maintain temperature logs in the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked/ left over foods, containers, non-veg and vegetable foods were stored on each other. Exterior surfaces of containers were touching the food exposed from open packages. Items were disorganized in the cooler.Organize the cooler to have better circulation of air in the cooler and maintain temp below 4c and prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A black garbage bag with meat packages was noted in the freezer located in the dining area. The garbage bag was removed during inspection onsite. Only food grade packaging must be used in to pack the foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers and fridges were not equipped with functional thermometers.Install functional thermometers in the cooler and fridges to monitor ambient temperature,
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken samosas filling was noted at 18 degrees Celsius. Staff was filling the samosas in the kitchen. The samosas and filling were stored in the refrigerator during inspection onsite.Ensure high risk foods are stored at 4C or below or above 60c.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Repair dishwasher. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for sanitizing all food utensils, equipment and food contact surfaces. Update Apr 4, 2024: Continue to use disposable (single use) plates and utensils for serving customer's meals, until dishwasher is repaired. 25 Sep 2024... The dishwasher is not functional. Use single use dishes only for serving the customers. Owner was advised to use single use dishes for serving.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not provided at the hand sink located in the kitchen by the d2-comp sink. Soap was provided at the sink during inspection 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?
      • Pest monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were noted being damaged in dishwashing area. Arrange repair of the floor tiles.Ensure all surfaces in the facility are cleanable , nonporous and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- extreme ice and debris build-up was noted inside the chest freezer located int the dining area, vertical freezer (vegie) located in the kitchen. Clean the equipment and maintain in a clean and sanitary condition.2-Vertical cooler, fridge and freezer in the kitchen area were noted in an unsanitary condition. Clean and maintain equipment in a clean and sanitary condition.3- Greece and dust accumulation was noted on the exterior surfaces of equipment such as microwave, paper towel holder fridge.4-An out of order fridge was noted in the kitchen. Dust build up was noted on the exterior surfaces. Fix the equipment or remove from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- Areas in front of the burners and in front of the coolers and freezer were in unsanitary condition. Main kitchen in a clean and sanitary condition all times.2-Written sanitation procedures for cleaning and sanitation of the facility were not observed onsite. The operator described a verbal cleaning schedule.Please complete the development of written cleaning procedures for daily, weekly, monthly cleaning items. AHS template for cleaning schedule was provided with the report.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility reportedly has plans to start renovation and extension/construction/alteration in next week. Submit construction/ renovation plans to the undersigned for review and approval.
  25. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Repair dishwasher. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for sanitizing all food utensils, equipment and food contact surfaces. Update Apr 4, 2024: Continue to use disposable (single use) plates and utensils for serving customer's meals, until dishwasher is repaired.
    • 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 monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
  26. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Repair dishwasher. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for sanitizing all food utensils, equipment and food contact surfaces. Update Apr 4, 2024: Continue to use disposable (single use) plates and utensils for serving customer's meals, until dishwasher is repaired.
    • 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 monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease pooling and buildup on the hood and exhaust fans of the ventilation system above the grill and deep fryer in the kitchen. Arrange for a professional cleaning service for the ventilation system immediately.
  27. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for all food utensils, equipment and food contact surfaces around the kitchen.
    • 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 monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
  28. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces of the baking station table and was dirty with flour debris.Clean and sanitize baking table thoroughly. Update Feb 27/24: food handler at the baking station was educated on how to clean the surfaces after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for all food utensils, equipment and food contact surfaces around the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate dishwashing equipment for level of food handling and service. Reusable food utensils are used to serve customers WITH NO dishwasher or 3-compartment sink.Repair dishwasher. In the meantime, switch to using disposable (single use) plates and service utensils for customer's dine in meals.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips was expired.Provide chlorine sanitizer test strips.
    • 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 dispenser was broken. Paper towel was stored in manner such that it would be contaminated with handling. Repair paper towel dispenser and install paper towel in 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?
      • Pest monitoring was not conducted, and records of monitoring were not being maintained in the facility. Operator was provided an AHS template for pest monitoring. Print off template and use for recording pest monitoring activities including setting and checking traps.
  29. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces of the baking station table and was dirty with flour debris.Clean and sanitize baking table thoroughly.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers clothing was soiled with accumulated stains. All staff in food preparation areas shall wear clean outer garments. If food preparation causes the clothing to become soiled, the clothing should be changed as necessary.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two opened pans containing used oil were stored on the kitchen floor beside the deep fryer.Move pans containing oil off the floor. Store all food items and equipment at least 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean cookware including pots and pans were stored on the floor of the kitchen.Wash and sanitize cookware. Store all equipment at least 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods were stored uncovered in the standing cooler and freezer. Foods were covered during inspection. Cover all foods properly during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not functional. Operator currently uses the 2 compartment sinks for manual dishwashing and sanitizing of soiled dishes and utensils. Ensure chlorine sanitizer (bleach solution) concentration is maintained at 100 - 200 ppm for all food utensils, dishes, equipment and surfaces around the kitchen.
    • 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 dispenser was broken. Paper towel was stored in manner such that it would be contaminated with handling. Repair paper towel dispenser and install paper towel in 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?
      • Pest monitoring records were not maintained in the facility. Operator was provided an AHS template for pest monitoring recording.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were insanitary:- White standing freezer interior and exterior surfaces was dirty with food debris.- Interior surfaces, door and door handles of the glass door cooler were dirty with debris and spills.Clean all surfaces thoroughly and sanitize using sanitizer solution at the appropriate concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors surfaces under sinks, stove units, oven and fridges were dirty with food debris and stains. Floor in the baking and storage area, and in the dining room were dirty. Clean above areas thoroughly and maintain a daily cleaning schedule for the floors and other surfaces around the kitchen.