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Chlorine sanitizer bucket measured 50 ppm., , New chlorine sanitizer bucket was prepared at 100 ppm.

Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink., , Relocate the line or do not use the food prep sink for preparing any food. ,

The Hamilton Beach fridge at the front service area measured 5°C. Perishable food items in the fridge were stored in a different fridge., , Ensure the fridge is maintained at 4°C or less at all times.

The hot water faucet at the handwashing sink was not working. There was no hot water running out from the handwashing sink., , Fix the hot water faucet.

The preparation sink at the ventilation canopy is used for handwashing while the 2-compartment sink at the dishwashing area is used as a preparation sink., , Ensure preparation sink should be used as a prep sink while the 2-compartment sink should be used for dishwashing purposes to prevent cross-contamination

The preparation sink is being controlled from underneath the sink as the faucet was continuously dripping., , Fix the preparation sink faucet.

1. Black char, grease buildup and other residue were noted on the ventilation canopy filters., 2. The 2-compartment dishwashing sink was dirty., 3. Food debris buildup was noted on the meat slicer stored at the 2-compartment sink area., 4. Dust buildup was noted on the kitchen ceiling., 5. Food debris buildup was noted underneath the stove grill equipment., 6. Food debris was noted underneath the dishwasher and around the grease trap., , , , Clean the indicated areas.

Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink., , Relocate the line or do not use the food prep sink for preparing any food. ,

Rice pot handle was broken., , Fix or replace the rice pot. ,

Cleaning cloths were kept on the counter., Cleaning cloths were stored inside the chlorine sanitizer bucket at 100 ppm., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

1) Yellow rubber gloves were used to portion ground beef stuffings for samosas., The yellow rubber gloves were promptly removed and the operator used disposable gloves., Use disposable gloves when handling food. , Ensure the gloves are changed between tasks and thoroughly wash your hands before wearing new gloves., , 2) The food handler was wearing a dirty apron., The apron was removed., Food handler must wear clean clothing and exhibit personal hygiene at all times.

Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink., , Relocate the line or do not use the food prep sink for preparing any food. ,

Spring rolls were stored on the counter with an internal temperature of 16.6C., Food was discarded.

A glass cup containing coffee was stored on the preparation counter., The coffee cup was promptly stored in a separate area.

Rice pot handle was broken., , Fix or replace the rice pot. ,

1) Grease deposit, and other residues were noted on the ventilation canopy filters., 2) The top of the low temperature mechanical dishwasher was dirty., Clean the indicated area. , , Previous violations:, 1) Dust build-up on the kitchen air vents. ceiling tiles and walls., , Clean these areas. , , 2) No cleaning schedule and cooler/freezer temperatures or dishwasher checks. , , Provide a cleaning schedule., Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer daily.

Water from the walk-in freezer/cooler was automatically dispensing into the food prep sink., , Relocate the line or do not use the food prep sink for preparing any food. ,

1) Blue Rubbermaid containers were used to store meats. These containers are not food grade. , , Use food grade containers for food. , , 2) Tin cans were used to store sauce. , , Transfer sauce into a food grade container.

, The operators demonstrated a lack of safe food handling knowledge., , - Operator was informed to register and successfully complete an approved food safety certificate course. Please see the attached link for details. https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf ,

Rice pot handle was broken., , Fix or replace the rice pot. ,

1) Dust build-up on the kitchen air vents. ceiling tiles and walls., , Clean these areas. , , 2) No cleaning schedule and cooler/freezer temperatures or dishwasher checks. , , Provide a cleaning schedule., Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer daily.,