The Chaat Bar & Parontha Place

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

The hand washing sink by the preparation counter was blocked during service., , The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

Minimal fly pest activity observed in the kitchen and dining area.

The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic., , Large pot of boiled chick pea and india raida were sent home with staff.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. , , Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

The hand washing sink by the preparation counter was blocked during service., , The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

Minimal fly pest activity observed in the kitchen and dining area.

The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic., , Large pot of boiled chick pea and india raida were sent home with staff.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. , , Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

The hand washing sink by the preparation counter was blocked during service., , The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

Minimal fly pest activity observed in the kitchen and dining area.

The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic., , Large pot of boiled chick pea and india raida were sent home with staff.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. , , Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

The hand washing sink by the preparation counter was blocked during service., , The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

Minimal fly pest activity observed in the kitchen and dining area.

The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic., , Large pot of boiled chick pea and india raida were sent home with staff.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

The facility was operating against the permit restriction. Customers on October 4, 2025 were seen using reusable utensils. , , Due to limited dishwashing faciltiies, the facility is restricted to using disposable customer utensils only.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

May 21, 2025 , Logs were not available to verify the procedures of yogurt production., , Provide a standard procedure for the production of yogurt for review by a Public Health Inspector. Develop and maintain a log that indicates the following: , - Date and time of production, - List of all ingredients used, - Heating temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation time (document the start and end times), - Fermentation temperature, - Cooling temperature (must be rapidly cooled to 4C or less after fermentation), - Batch number (system of identifying the batch of yogurt being made), , Ensure the following: , - Obtain pH test strips or a pH meter to monitor the pH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source. Backslopping (using yogurt from a previous batch as a starter culture) is not permitted for production., , September 17, 2025 , Written procedures have not been submitted., , October 3, 2025, An incomplete written procedures were submitted during the inspection.

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

The hand washing sink by the preparation counter was blocked during service., , The soap dispenser for the hand washing sink beside the 3 comp sink was out of soap.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

Minimal fly pest activity observed in the kitchen and dining area.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

The following food was prepared on Oct 4, 2025. Active Closure Order was still in effect. All food prepared on Oct 4, 2025 were discarded. Bahhla, carrot garnish, guava flavour sauce, sweet yogurt, mint sauce, tamarind sauce, tea, gravy, tamarind water, veggie samosas, lettuce, tomato, onion, cucumber, lemon, pomegranate, cilantro, beets, green onion, carrots, cottage cheese, pickled onion, tamarind sauce, pickled chutney, mint chutney, fried tortilla. indian mixed pickle vegetable, sav, radish, chick pea and potatoe, mixed vegetable, green chili, ginger, garlic., , Large pot of boiled chick pea and india raida were sent home with staff.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

1) Temperature logs were not maintained after September 24, 2025., , Monitor temperatures and sanitizer concentrations regularly and maintain written logs., , 2) The food establishment was operating beyond maximum capacity that the space allowed for safe food handling and storage. Kitchen handwashing sinks were repeatedly obstructed preventing handwashing. Due to accumulation of dirty equipment in the three-compartment sink, it was difficult to prepare food in the sink and follow proper manual dishwashing procedures. Dirty food equipment and utensils were found in storage. In addition, food equipment was being stored at the back of the property. In general, the food establishment was disorganized and congested. , , De-clutter and organize the kitchen., , Provide a written plan of the changes that will be implemented moving forward to avoid overcrowding of the kitchen space.

1) A fly strip with dead flies was installed on the wall near the mobile food preparation table., , Remove the fly strip from areas with open food, food contact surfaces or food equipment., , 2) Shell eggs were stored on top of containers of ready-to-eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods., , 3) An open container of salt in storage was contaminated with debris., , Discard salt. Cover foods properly during storage.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Sauces and yogurt in the top refrigerated inserts measured between 7.5 to 8.4C., , 2) Melted butter was stored at room temperature, label requires product to be refrigerated between 1 to 7C., , 3) Perishable foods such as mashed potatoes in the small line cooler measured approximately 8C., , Repair the coolers and store perishable foods at 4C or less under refrigeration., , Do not store perishable foods in the temperature danger zone (4 to 60C).

1) Two large packs of frozen food were being thawed improperly at room temperature on the table., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process. , , 2) Chickpea gravy was being cooled down at room temperature improperly in a deep pail., , Cool foods down from 60 to 20C within 2 hours and from 20 to 4C within 4 hours. This can be achieved by dividing food in shallow pans or using an ice wand.

1) The front kitchen handwashing sink was obstructed by a waste receptacle and a mobile food preparation table., , 2) The rear kitchen handwashing sink was obstructed with sink drain plugs and cleaning supplies stored in the sink. Containers were stored on the floor in front of this sink., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) There was no soap or paper towels at the rear kitchen handwashing sink., , 2) There was no soap in the front service area handwashing sink., , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks.

A food handler was observed setting up an outdoor food stall to operate outside the front entrance. The outdoor food stall was ordered to close on September 17, 2025 due to lack of handwashing facilities and temperature control of perishable foods. , , Cease operation of the outdoor food stall until a plan is approved with an on-site inspection by an Executive Officer of Alberta Health Services to operate as a mobile unit.

1) The food establishment had a fly infestation. Flies clustered on the walls of the dishwashing area and on clean food containers., , 2) Pest control reports were not available for review., , Hire a professional pest control company to eliminate all signs of pest and provide pest control reports to an Executive Officer of Alberta Health Services.

1) Bottled and canned beverages were stored directly on the floor., , Store foods including beverages at least 6 inches off the floor., , 2) Personal items were stored on the espresso machine and in contact with single-use food service supplies., , Designate an area away from food handling and food storage for storage of personal items., , 3) A wall art behind the deep fryer was falling off, revealing tape on the backsplash., , Remove the wall art and tape from the backsplash., , 4) Cooking oil was stored in a non-food grade spray bottle., , Store food in food grade containers.

The exterior rear door was propped open, hindering proper pest control., , Install an effective screen door at the rear entrance or keep the exterior door closed.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

Food handlers lacked basic knowledge in food safety., , All food handlers must successfully complete basic food safety training.

1) Blocks of styrofoam covered in aluminum foil were being used to support a shelving unit behind the kitchen line cooler., , Remove aluminum foil covered styrofoam blocks from the kitchen. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The front service area was constructed with wooden slat walls, which were not smooth and easy to clean., , 3) Corrugated plastic boards were being used as sneeze guards and they were taped to the line cooler and food preparation table. These boards contained food splatter and had black build-up on the edges., , Remove all corrugated plastic boards. , , Modify or replace the walls and sneeze guards in the front service area. Remove tape from food equipment.

1) One of the doors had detached from the undercounter cooler., , Repair the door., , 2) There was a knife with a damaged handle., , 3) A rope was being used to repair a handle of a pot., , 4) Storage racks in the freezer were cracked throughout., , Properly repair or replace damaged food equipment., , 5) The food slicer and dough sheeter were dirty with old food debris., , 6) The handles of spatulas and ladles were encrusted with food debris., , 7) Knives on wall mounted magnetic strip were dirty., , Clean and sanitize all food equipment., , 8) The espresso machine was leaking water onto the table and floor., , Repair the machine to stop the leak.

There was a buildup of grease, grime and debris throughout the food establishment including but not limited to floors, walls, shelving units, equipment door handles and the ventilation hood., , Conduct a thorough cleaning of the entire facility., , Prepare a written daily/weekly/monthly sanitation schedule that includes all surfaces and equipment to be cleaned and sanitized. Include the chemicals used for each surface.

The exterior area to the back kitchen was unkempt. Empty jugs of cooking oil in grease-saturated cardboard boxes were stored on the ground behind the food establishment. The concrete ground was filthy and stained with grease., , Properly dispose waste in a waste receptacle., , Clean the contaminated ground behind the food establishment.

1) There were no written records of food temperature and sanitizer concentration readings., , Monitor temperatures and sanitizer concentrations regularly and maintain logs., , 2) The kitchen was being operated beyond maximum capacity. It was disorganized and congested. The three-compartment sink and the floor in front of the sink were completely full of dirty equipment and utensils making food preparation and dishwashing difficult. Due to lack of space, the front kitchen hand sink was constantly obstructed by a mobile food preparation table., , De-clutter and organize the kitchen and operate it within capacity to allow safe handling and storage of food.

1) A fly strip with dead flies was positioned above open food., , Do not place fly strips above open food, food contact surfaces and equipment/ utensils., , 2) Shell eggs were stored on a container of cucumbers and above ready to eat food in the undercounter cooler., , Store raw eggs below cooked or ready to eat foods.

Spray bottles that contained a cleaner and sanitizer were not labeled to indicate the contents., , Label all chemical bottles.

1) Paneer, butter and yogurt in the kitchen line cooler measured 9.6C,10.5C and 12C., , All perishable foods in the cooler were discarded. Discussed the use of ice bath as a temporary measure for keeping food cold. The level of ice used must be equivalent to the level of food., , 2) Mashed potatoes and a mixture of beet, carrots and pomegranate in the front service line cooler measured between 7-8C., , Repair coolers so that perishable foods can be kept at 4C or less during refrigeration., , 3) Seasoned mashed potato in the outdoor food stall measured 16.2C. Food was stored without temperature control., , Food was discarded. Do not store perishable foods in the temperature danger zone (4C to 60C).

A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C.

1) The front kitchen hand sink was obstructed by a waste receptacle and a mobile table., , 2) A large amount of food containers was stored in front of the back kitchen hand sink. A pan was stored in the sink basin., , Remove items that were obstructing the hand sinks. Hand sinks must be accessible at all times.

1) The back kitchen hand sink had no paper towels or soap., , Provide paper towels in a suitable dispenser. , , 2) There was no soap at the hand sink in the front service area. , , 3) There was not enough soap to be dispensed in the washroom., , All soap dispensers were refilled during the inspection.

The outdoor stall with open food handling was being operated without a hand sink., , Cease operation of the outdoor food stall.

1) There was an open bowl of sweets for customer self-serve., , The bowl was taken to the kitchen during the inspection., , 2) Personal items were stored with single use food service supplies in the front service area., , The area was organized during the inspection to separate personal items and food service supplies., , 3) Personal food was stored on clean equipment., , Personal food was taken to a separate area for storage.

1) There were flies on the walls in the dishwashing area., , Remove all signs of pest., , 2) The exterior rear door was kept open., , The door was closed during the inspection.

The posted food handling permit had expired., , Display a valid food handling permit for public viewing.

1) The wall by the front service line cooler was not smooth and easy to clean. Food debris had accumulated on the wall., , Provide a light-colored wall that is smooth, non-absorbent to moisture and easy to clean., , 2) The space between the kitchen line cooler and undercounter cooler was covered in tape and aluminum foil., , 3) The ledge behind the kitchen line cooler was covered in aluminum foil., , Remove tape and aluminum foil.

1) The handle of a utensil was coated with dried debris., , 2) The food slicer was left dirty from the day before., , Clean and sanitize food equipment and utensils properly. Do not leave anything dirty overnight., , 3) The door for the undercounter cooler was partially detached from the unit., , Repair the door., , 4) Storage racks inside a freezer were severely cracked., , Properly repair or replace storage racks.

There was a build-up of grease, grime and debris throughout the facility including but not limited to equipment door handles, walls, shelf liners and floors., , Conduct a thorough cleaning of the entire facility.

2X16L bucket of yogurt was fermentation at room temperature 27C. The operator was unable to provide logs and could not confirm source of starter culture (discarded)., , Provide logs and procedure for making yogurt to the public health inspector

The food in the top section of the prep cooler was at 9C and bottom section was at 10C. The inspector informed the operator to move all the foods to a working cooler. , , Repair the cooler and ensure it is able to maintain a temperature of 4C or less.

***Repeat violation May 21st 25***, The inspector observed that staff were washing and rinsing dishes in a single sink compartment, without a separate sanitizing step. Staff were not following proper 3-compartment sink procedures., , Proper manual dishwashing procedures for 3-compartment sink must be followed by washing, rinsing, and sanitizing performed in separate, designated sink compartments,

There was no soap or paper towel in the handwashing sink beside the prep cooler. , , Paper towel and soap was provided during the inspection.

***Repeat violation May 21 25***, , The hand sink located next to the prep table in the cooking area was obstructed by a trash bin, limiting accessibility. Hand wash stations must remain fully accessible to all staff at all times. Please remove the bin to provide unobstructed access to the hand sink for staff, , Previous violation , 1. Hand sink next to prep table in cooking area was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.

***Repeat violation May 21 25***, , The soap dispenser at the handwashing sink adjacent to the three-compartment sink was not functioning properly. , , Repair or replace the dispenser to ensure proper hand hygiene can be maintained.

*** Outstanding violation May 21th 25***, 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas., - Thoroughly clean and sanitize the food establishment floors, ceiling and walls, including hard-to-reach areas., 2. Food containers were covered in food debris and grime., - Clean all the food storage bins , 3. The equipment and food items on shelves were not organized., - Organize all dry food items and equipment.

The following foods were stored at room temperature;, , - A bucket of chickpea curry 30C (discarded) , - Cooked rice 20C (discarded), - Onion sauce 24C (discarded), - Several perishable sauces measuring between 24C - 30C (discarded), , Store all high-risk food away from temperature danger zone. Store cold at 4C or less or hot at 60C or above.

The inspector observed that staff were washing and rinsing dishes in a single sink compartment, without a separate sanitizing step. Staff were not following proper 3-compartment sink procedures., , Proper manual dishwashing procedures for 3-compartment sink must be followed by washing, rinsing, and sanitizing performed in separate, designated sink compartments,

The soap dispenser at the handwashing sink adjacent to the three-compartment sink was not functioning properly. , , Repair or replace the dispenser to ensure proper hand hygiene can be maintained.

***Repeat violation May 7 25***, , The hand sink located next to the prep table in the cooking area was obstructed by a table, limiting accessibility. Hand wash stations must remain fully accessible to all staff at all times. Please remove or reposition the table to ensure unobstructed access to the hand sink for staff, , Previous violation , 1. Hand sink next to prep table in cooking area was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.

1. A basket used for storing vegetables in the upright cooker was broken., , Obtain food grade containers with fitting lids., , 2. Several foods were not covered in the cooler., , cover all foods.

*** Outstanding violation May 7th 25***, 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas., - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas., 2. The facility did not have cleaning schedule., - Prepare a cleaning schedule, blank template is sent via email., 3. The equipment and food items on shelves were not organized., Organize all dry food items and equipment.

1. Lids for dry food items, spices were dirty with food grime., - Clean the lids and containers., 2. Food processing equipment including the sugar cane juicer was stored directly on the floor. , - Store food equipment at least 6 inches off the floor and in a sanitary manner.

1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, by the back entrance/ area Infront of three compartment sink and in hard-to-reach areas., - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas., 2. The facility did not have cleaning schedule., - Prepare a cleaning schedule, blank template is sent via email., 3. The equipment and food items on shelves were not organized., Organize all dry food items and equipment.

1) A food equipment shelf was not finished. The shelves were porous and not finished to promote easy cleaning. Please finish/replace shelves so they are smooth, nonporous and easily cleanable., 2) The wall next to the appetizer prep cooler was decorated with plastic plants which were not easily cleanable. Please remove or place plexiglass over wall with plastic plants.

The prep cooler was not operating properly and did not maintain perishable foods at 4C or lower. Repair/replace as soon as possible.

1) Foods were stored on the floor in the storage area and including during food preparation. A pot of potatoes was on the floor in front of the dishwashing sinks, a bin of deep fried food was on the floor at the cook line, bins of vegetables and bags of dry ingredients on the floor in the corner prep space. Store foods at least 6 inches off the floor and in a sanitary manner., 2) Food was stored inside a black garbage bag (not foodgrade). Remove garbage bags for food storage and use clean foodgrade containers., 3) Staff were using plastic containers to scoop out liquid ingredients. The bowls were observed floating on top of liquids. Use proper utensils with handles.

REPEATING VIOLATION:, Many containers of foods were not covered in the upright freezer. Please cover/protect foods in storage.

Perishable foods stored in the prep cooler ranged between 11-14C (all destroyed). Do not store perishable foods in this cooler unless it can maintain temp of 4C or lower.

Hand sink next to the 3 comp sink was obstructed by a table. Hand wash stations must be easily accessible by all staff working in the area at all times. Please remove/relocate table so hand sink is not obstructed for staff preparing food in the back area.

There was a vehicle parked behind the restaurant with an electrical cord running into the restaurant. Inspector observed food, food packaging material, chemicals, miscellaneous items stored in the cabin of the vehicle in disorganized manner. Large amount of mouse droppings were noted inside vehicle. Interior also had freezers/coolers but staff did not have keys to open back door. Please have vehicle available for inspection next day. Note, this is not an approved space for storage of public food.

Facility was not operating within the conditions of the food handling permit and was serving food using reusable customer dishes/utensils.

The staff working during time of inspection had very limited knowledge of safe food handling and sanitation practices. Please have all staff members complete the AHS basic food safety course. There is no charge for this course.

1) A food equipment shelf was not finished. The shelves were porous and not finished to promote easy cleaning. Please finish/replace shelves so they are smooth, nonporous and easily cleanable., 2) The wall next to the appetizer prep cooler was decorated with plastic plants which were not easily cleanable. Please remove or place plexiglass over wall with plastic plants.

REPEATING VIOLATION:, 1) The edge of a shelf next to the cook line was damaged and particle board was exposed. Please repair so all surfaces are smooth, nonporous and easily cleanable., 2) Unfinished wooden risers were used to raise the prep cooler. Please replace with properly sized cooler casters/legs or finish the wood so it is smooth, nonporous and easily cleanable.

1) Several food processing equipment that were used on a previous day were contaminated with dried, discoloured food debris. Thoroughly clean food equipment after use., 2) Food processing equipment including the sugar cane juicer was stored directly on the floor. Store food equipment at least 6 inches off the floor and in a sanitary manner., 3) The prep cooler was not operating properly and did not maintain perishable foods at 4C or lower. Repair/replace as soon as possible., 4) Interior of appetizer prep cooler was contaminated with grime and food debris. Please clean.

REPEATING VIOLATION:, Staff open drinks and dirty containers were stored above/among/on top of clean utensils/equipment on a wire rack near the dishwashing area. Store staff food and dirty equipment separately.

REPEATING VIOLATION:, There was an accumulation of grime and old food debris under equipment, corners, and in hard to reach areas particularly around the mop sink area and in the front cookline area. Please clean.