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Zyka

2 - 211 Banff Avenue Banff AB T1L 1H1 · Food - General

Official record from Alberta →

Inspection summary

Zyka has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on August 19, 2026, recorded 2 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 14 times across 9 separate inspections, most recently on August 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 9 separate inspections, most recently on October 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 4 separate inspections, most recently on August 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

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

    Recorded 28 times across 13 separate inspections, most recently on August 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 26 times across 14 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was too warm, thermometer inside was reading around 10C. Cooler was just re-stocked and service call was placed while onsite. - Please ensure this cooler can hold temperatures below 4C before it is used to store any high-risk products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was some food debris/grease buildup noted in the following areas:- Dry storage area- Grease on hood vents- in-between and behind equipment- Lower shelves on the main cook like - High-touch areas (sink taps, fridge handles, etc.)Please clean these areas.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large pot of sauce was left on the ground in the main cook line. - Pot was moved; do not store foods directly on the ground to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Repeat Violation*Some sanitizer and detergent spray bottles were unlabeled.- Please ensure all chemicals used are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cooler on the far right of the cook line was at 9C. Items were removed from this cooler and put into one that could hold temperatures below 4C. - Do not use this cooler to store high-risk foods until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Large pot of butter chicken was on a lower shelf of the cook line at 35C. Staff indicated that it had just been removed from the heat and was going to be put into the buffet. PHI instructed the staff to put the pot back on the heat and reheat to above 74C and keep above 60C until it is served. 2) Items in the ice bath on the main cook line were around 7C with a probe thermometer. - More ice was added to completely surround the items. Please ensure items held in the ice bath are held 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?
      • Paper towel dispenser at hand sink by the dishwasher was jammed. - Please repair the dispenser, ensure staff can properly wash and dry their hands at this sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Some of the dry storage containers were cracked/damaged.- Please repair/replace any damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was some food debris/grease buildup noted in the following areas:- Dry storage area- Grease on hood vents- in-between and behind equipment- Lower shelves on the main cook like - High-touch areas (sink taps, fridge handles, etc.)- Bar area and inside bar coolerPlease clean these areas.
  3. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A significant amount of cooling large batches of curries/stews is done onsite. No records of cooling temperatures are kept onsite. - Please ensure cooling logs are started and kept onsite, to ensure foods are cooled from 60-20C within 2 hours and 20-4C within 4.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer and detergent spray bottles were unlabeled.- Please ensure all chemicals used are properly labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentrations were not being tested. - Please routinely test the concentration of the dishwasher to ensure that it is accurately sanitizing dishes.
    • 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 was initially blocked with empty beer kegs. Kegs were moved. - Please ensure this sink is always accessible and there is a clear path for staff to be able to wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dry storage containers were cracked/damaged.- Please repair/replace any damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the facility require additional cleaning including: - Dry storage area- Grease on hood ventsPlease clean these areas.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentrations were not being tested. - Please routinely test the concentration of the dishwasher to ensure that it is accurately sanitizing dishes.
    • 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 was blocked with a stack of containers. - Containers were moved, please do not block the hand sinks so they are accessible for staff to wash their hands.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored in the machine with the handle submerged. - Scoop was removed. Please do not store the scoop in the ice and ensure it is stored in a sanitary manner with the handle outside of the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some inserts in the line cooler were double stacked/over stacked. - Items were moved into the bottom of the cooler. Do not double stack inserts in the line cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentrations were not being tested. - Please routinely test the concentration of the dishwasher to ensure that it is accurately sanitizing dishes.
    • 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 was no soap and paper towel at the hand sink. Operator was able to acquire soap and paper towel to put at the sink. Please ensure paper towel is put into a dispenser. - Ensure all hand sinks are stocked with soap and paper towel in dispensers and that staff are washing their hands as often as necessary to prevent contamination of food.
    • 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 of the lights and ceiling tiles were out of place following the renovations. - Please ensure that the ceiling is smooth and cleanable, and all lights are tiles are in place.
  6. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *not observed at this time*Some food items (Raw chicken) in the line coolers did not have lids. - Ensure all food products are covered to protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentrations were not being tested. - Please routinely test the concentration of the dishwasher to ensure that it is accurately sanitizing dishes.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach buckets on the main cook line was 0 ppm. - Solutions were remade to be 100 ppm. Please ensure all cloths are stored in a 100-ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items (Raw chicken) in the line coolers did not have lids. - Ensure all food products are covered to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly, measuring 0 ppm. Operators were able to repair the dishwasher, and it was able to sanitizer at 100 ppm.- Please continue to ensure that the dishwasher can sanitize dishes at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentrations were not being tested. - Please routinely test the concentration of the dishwasher to ensure that it is accurately sanitizing dishes.
    • 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 of tomatoes in front of the hand sink blocking it. - Boxes were moved, please ensure this sink is always accessible for staff to wash thier hands.
    • 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 Violations*1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall near the large stand mixer. - Repair the wall, ensure all walls in the facility 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?
      • There are two large burners that are not inside of the ventilation hood. - Do not use these burners as there is not adequate ventilation for them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved throughout the facility. However, there was a build-up of grease and food debris noted in the following areas: - Inside Ice Machine- Walls and ceiling by the dishwasher- High touch areas - Floors of walk-in freezer Please thoroughly clean the kitchen including but not limited to these areas.
  8. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in the walk-in cooler did not have lids. - Ensure all food products are covered to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a box of onions stored directly on the ground in the kitchen. - Move this box, please ensure all food is stored at least 15 cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Fridge has been emptied*The temperature of the bar line cooler was 11C. - Remove all high-risk products and ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 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 Violations*1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall near the large stand mixer. - Repair the wall, ensure all walls in the facility are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved throughout the facility. However, there was a build-up of grease and food debris noted in the following areas: - Inside Ice Machine- Dry storage area - Vents over fryers- Floors of walk-in freezer Please thoroughly clean the kitchen including but not limited to these areas.
  9. Risk Management Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed not washing their hands after handling garbage. - Inspectors instructed the staff to wash their hands. Please ensure staff are washing their hands whenever needed. Including but not limited to after handling raw meat, touching their face/hair, and between tasks. Please ensure proper hand washing steps are followed, including turning off the taps with paper towels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Some food items in the walk-in cooler did not have lids. - Ensure all food products are covered to protect from contamination. 2) Dirty skewers were being left in the 2-compartment sink next to where raw meat was thawing. - This sink cannot be used for dirty dishes and for food preparation. Please ensure all dishes go to the dishwashing area and are not left in a food preparation sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Small clear plastic bins used to store spices are not food safe. Product details indicate that they are not approved for food contact. - Replace these containers with ones that are food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • All dry products had appropriate scoops with handles, however some of the handles were stored with the handles submerged in the product. - Please ensure that all handles are stored out of the product to prevent contamination from hands into products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic containers were stored on top of vegetables in the line coolers. - Do not stack these containers on top of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Fridge has been emptied*The temperature of the bar line cooler was 11C. - Remove all high-risk products and ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw chicken was observed thawing under still water, with some pieces of the chicken above the water level. Tap was turned on, and chicken was moved to be completely submerged in the water. - Please ensure all foods are thawed properly under cold running water and that all parts of the item are completely submerged in the water when thawing. 2) Raw goat was observed at thawing at room temperature on the counter. - Food items cannot be thawed at room temperature. They need to be thawed in the refrigerator, under cold running water, in the microwaved if going to be cooked immediately, or as part of the cooking processed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small drawer cooler near the 2-compartment sink was not working. Ambient air temperature was around 22C. Food in this cooler including cooked chicken and vegetables had an internal temperature of 18C and was discarded onsite. - Please ensure this cooler can maintain temperatures below 4C before it is used to store food products.
    • 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 some food items and containers blocking the hand sink by the doors to the kitchen. - These items were moved during the inspection, please ensure these hand sinks are fully accessible to staff at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violations*1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall near the large stand mixer. - Repair the wall, ensure all walls in the facility are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls by hand sink- Onion storage area- Inside and outside Ice Machine- Dry storage area - Vents over fryers. - Dishwashing area- Under drying racks - Underneath and in-between equipment- Floors of walk-in cooler and freezer Please thoroughly clean the kitchen including but not limited to these areas.
  10. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • All dry products had appropriate scoops with handles, however some of the handles were stored with the handles submerged in the product. - Please ensure that all handles are stored out of the product to prevent contamination from hands into products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was slightly warm (around 7C). Service request was placed onsite. - Please ensure this cooler can maintain temperatures below 4C before it is used to store high-risk products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Fridge has been emptied*The temperature of the bar line cooler was 11C. - Remove all high-risk products and ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 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 Violations*1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some soiled cardboard and tin foil covering shelves.- Remove any soiled single-use materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls by hand sink- Onion storage area- Inside and outside Ice Machine- Dry storage area - Vents over fryers. - Dishwashing area- Under drying racks - Underneath and in-between equipment- Floors of walk-in cooler and freezer Please thoroughly clean the kitchen including but not limited to these areas.
  11. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were observed on the cutting boards and counters. Cloths were moved to a sanitizer solution onsite. - Please ensure all wiping cloths are stored in an approved sanitizer solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dry products did not have proper scoops; buckets were being used to scoop them. - Please ensure all scoops used have handles to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing in buckets of still water on the ground. Chicken was still frozen and was moved to the refrigerator or cold running water. - Please ensure that foods are thawed using a safe thawing method such as in the refrigerator, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the bar line cooler was 11C. - Remove all high-risk products and ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially the dishwasher was not sanitizing properly, the bucket of sanitizer was empty. The bucket was able to be replaced onsite. - Continue to test the dishwasher daily and ensure that it is sanitizing at 50-100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the cooking line, and the one near the kitchen initially were not stocked with paper towels. Paper towels were added during the inspection. - Please ensure all hand sinks are fully stocked with soap and paper towels. Staff need to be able to wash and dry their hands properly while handling food.
    • 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 Violations*1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls by hand sink- Onion storage area- Inside and outside Ice Machine- Dry storage area - Vents over fryers. - Dishwashing area- Under drying racks - Underneath and in-between equipment- Floors of walk-in cooler and freezer Please thoroughly clean the kitchen including but not limited to these areas.
  12. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bowl stored in a bucket of sauce in the walk-in cooler. The sauce container was not covered. - Remove the bowl, do not store bowls inside of food products, ensure all items stored in the walk-in are covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some dry products did not have proper scoops; buckets were being used to scoop them. - Please ensure all scoops used have handles to protect food from contamination. 2) The ice scoop was stored in the ice well. - Please ensure the scoop is stored in a sanitary manner with the handle outside of the product to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls- Onion storage area- Storage shelves- Dry storage area - Vents over fryers. Thoroughly clean these areas.
  13. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle in the kitchen initially had a concentration of 0 ppm. - Bottle was refilled and was adequate (200 ppm). Please ensure there is appropriate sanitizer available in the kitchen when food preparation is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some dry products did not have proper scoops; buckets were being used to scoop them. - Please ensure all scoops used have handles to protect food from contamination. 2) The ice scoop was stored in the ice well. - Please ensure the scoop is stored in a sanitary manner with the handle outside of the product to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were some items in the ice bath that were not completely surrounded by ice, measured around 6C, and had just recently been put in the ice bath. - Operators were instructed to add more ice and to monitor the temperature to ensure they are below 4C. *Operators have ordered a new line cooler that should arrive in the next few days*
    • 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 lights in the kitchen is missing a shatter proof cover. - Ensure lights have covers to prevent contamination of food items in the event they break.
    • 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 some cracked/damaged floor tiles by the walk-ins and by the dishwashing area. - Please repair the floor, ensure it is smooth and cleanable. 2) There is a missing piece of baseboard by the large stand mixer. - Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls- Onion storage area- Storage shelves- Dry storage area - Vents over fryers. Thoroughly clean these areas.
  14. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products in the dry storage area (i.e. Rice and flour) were not covered and did not have appropriate scoops with handles. - Ensure all dry products are covered to prevent pests, and that appropriate scoops are used to prevent contamination from hands into food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no QUAT test strips available for the surface sanitizer. - Please acquire appropriate test strips.
    • 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 lights in the kitchen as missing a shatter proof cover. - Ensure lights have covers to prevent contamination of food items in the event they break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls- Storage shelves- Dry storage area - Vents over fryers. Thoroughly clean these areas.
  15. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products in the dry storage area (i.e. Rice and flour) were not covered and did not have appropriate scoops with handles. - Ensure all dry products are covered to prevent pests, and that appropriate scoops are used to prevent contamination from hands into food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Smaller left line cooler was measured at 10C. - All potentially hazardous foods need to be stored below 4C to prevent pathogen growth. Remove all hazardous products from this cooler until it can maintain temperatures below 4. 2) Walk-in cooler was measured around 7C. - Do not use this cooler to store any hazardous products until it can maintain temperatures below 4. Hazardous items were moved out into a working cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no QUAT test strips available for the surface sanitizer. - Please acquire appropriate 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?
      • There was no paper towel at the hand sink. - Paper towel was replaced during the inspection, ensure all hand sinks are fully stocked with supplies.
    • 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 lights in the kitchen as missing a shatter proof cover. - Ensure lights have covers to prevent contamination of food items in the event they break.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives and other utensils were stored in a container that had a build-up of food debris inside of it. - Ensure knives are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris noted in the following areas: - High-touch areas (fridge handles, sink taps, etc.) - Walls- Storage shelves- Dry storage area - Vents over fryers. Thoroughly clean these areas.

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