3320 Sunridge Way NE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 2, 2026
A spray bottle that contained a purple chemical was not labeled to indicate its content in Crispy Town. Ensure that all containers of chemicals are clearly labeled to identify contents.
1. Perishable baked goods such as beef empanada and products with pork meat and fresh cheese were stored without temperature control. Ensure that high risk food is stored at/below 4C or at/above 60C., , 2. Eggs and fish cakes on the steam table measured 33.8C and 37.1C. Ensure that high risk food is stored at/below 4C or at/above 60C., , 3.Time tracking labels for Time as a Public Health Control were not legible and properly printed to reflect the maximum 2 hour hold time., -If using a time as a public health control method to display high risk foods, the food cannot be left out for more than 2 hours (not 4 hours). After 2 hours the food must be discarded. Stickers must clearly state the time the food was stored at room temperature and the discard time. , -Staff must be trained on the process., -Waste logs must be kept that indicate which products were discarded., -Written procedures must be available., -If procedures or tracking are not followed, this processes for leaving food in the temperature danger zone will not be permitted.
1. A jug was stored in the basin of the hand sink in Grill City. Ensure that all hand wash stations are accessible at all times. Corrected during inspection., , 2. The cold water tap at the hand sink in the cold production room was not working. Please repair. Ensure that all hand wash stations have hot and cold running water, soap and single-use paper towels., , 3. The hand sink in the cook line (main kitchen) was obstructed by a table. Corrected during inspection. The table was removed., , 4. There were no paper towels at the back hand sink. Corrected during inspection. The dispenser was refilled., , 5. Water was leaking from the tap at the hand sink in the cook line in the main kitchen. Please repair., , 6. The wall mounted soap dispenser by the steam table was repaired with tape. Please repair., , 7. The hand sink was situated immediately adjacent to open food on the steam table with no splashguard in between. Install a splash guard.
1. A janitorial bucket with wastewater was stored next to clean equipment on a shelf. Store janitorial equipment separately or install a barrier/ partition in between - Bakery., , 2. There was no physical separation between the customer area and the prep cooler in the Pinoy Street Food area. Install a barrier and/or ensure that there is separation between the customer and food prep areas.
1. Two live cockroaches were noted in Grill City and Noodle Town. Please continue to work with your pest control operator to mitigate the pest activity., , 2. Mouse droppings were noted in the back warehouse area (on/below storage shelves, corners of the floor, below equipment). Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
1. The hand sinks had a hole around the waste plumbing line in Crispy Town and in Grill City. Please properly seal these areas to prevent pest harborage, , 2. Wall panels in the dishwashing area were bulging, leaving gaps on the walls. Walls were dirty and had mould growth. Please clean and repair., , 3. There were holes in the stainless steel backsplash behind the Accutemp equipment. Please repair., , 4. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair., , 5. There was a hole in the stainless-steel wall covered with duct tape in the meat department. Please repair., , 6. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests., , 7. An absorbent material was being used on the sneeze guard between the grill station and steam table. There was an opening on the underside of the stainless steel ledge under this sneeze guard. Please close seal the gap on the underside of the stainless steel ledge in Grill City. Ensure that all surfaces are smooth and cleanable.
1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks., , 2. The pop dispenser nozzles were dirty. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner., , 3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film., , 4. There were gaps in the wooden cutting boards. Cutting boards in the produce and fish processing areas were stained with scratch marks throughout. Discard all cutting boards that are damaged and that can no longer be properly cleaned and sanitized., , 5. A cutting board was stored on the floor in the fish processing area. Please clean and sanitize the cutting board and then store it in such a way that it is protected from contamination., , 6. The cushioned floor mat was damaged in the Pinoy Street Food area. Please replace the floor mat. Ensure that all equipment is maintained in good repair., , 7. A pair of tongs was damaged with tape on the handle in the fish processing area. Corrected during inspection. Tongs were discarded., , 8. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture., , 9. Pieces of styrofoam were being used on food preparation surfaces. Please remove. Only use surfaces that are smooth, cleanable and non-absorbent to moisture.
There was a buildup of grease and debris on grill appliances, the floor of the grill station and the underside of a food preparation table in the hot food areas.
Seafood City Supermarket - Food is in the SUNRIDGE neighbourhood. SUNRIDGE, Calgary has 195 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 127 (65%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
St. Gemma Outreach High School - Food
SUNRIDGE
This restaurant has been inspected 15 times since July 17, 2024, with 2 in compliance, 12 not in compliance, and 1 closure on record.
8 violations
A spray bottle that contained a purple chemical was not labeled to indicate its content in Crispy Town. Ensure that all containers of chemicals are clearly labeled to identify contents.
1. Perishable baked goods such as beef empanada and products with pork meat and fresh cheese were stored without temperature control. Ensure that high risk food is stored at/below 4C or at/above 60C., , 2. Eggs and fish cakes on the steam table measured 33.8C and 37.1C. Ensure that high risk food is stored at/below 4C or at/above 60C., , 3.Time tracking labels for Time as a Public Health Control were not legible and properly printed to reflect the maximum 2 hour hold time., -If using a time as a public health control method to display high risk foods, the food cannot be left out for more than 2 hours (not 4 hours). After 2 hours the food must be discarded. Stickers must clearly state the time the food was stored at room temperature and the discard time. , -Staff must be trained on the process., -Waste logs must be kept that indicate which products were discarded., -Written procedures must be available., -If procedures or tracking are not followed, this processes for leaving food in the temperature danger zone will not be permitted.
1. A jug was stored in the basin of the hand sink in Grill City. Ensure that all hand wash stations are accessible at all times. Corrected during inspection., , 2. The cold water tap at the hand sink in the cold production room was not working. Please repair. Ensure that all hand wash stations have hot and cold running water, soap and single-use paper towels., , 3. The hand sink in the cook line (main kitchen) was obstructed by a table. Corrected during inspection. The table was removed., , 4. There were no paper towels at the back hand sink. Corrected during inspection. The dispenser was refilled., , 5. Water was leaking from the tap at the hand sink in the cook line in the main kitchen. Please repair., , 6. The wall mounted soap dispenser by the steam table was repaired with tape. Please repair., , 7. The hand sink was situated immediately adjacent to open food on the steam table with no splashguard in between. Install a splash guard.
1. A janitorial bucket with wastewater was stored next to clean equipment on a shelf. Store janitorial equipment separately or install a barrier/ partition in between - Bakery., , 2. There was no physical separation between the customer area and the prep cooler in the Pinoy Street Food area. Install a barrier and/or ensure that there is separation between the customer and food prep areas.
1. Two live cockroaches were noted in Grill City and Noodle Town. Please continue to work with your pest control operator to mitigate the pest activity., , 2. Mouse droppings were noted in the back warehouse area (on/below storage shelves, corners of the floor, below equipment). Please clean the mouse droppings and continue to work with pest control to monitor and mitigate the pest activity.
1. The hand sinks had a hole around the waste plumbing line in Crispy Town and in Grill City. Please properly seal these areas to prevent pest harborage, , 2. Wall panels in the dishwashing area were bulging, leaving gaps on the walls. Walls were dirty and had mould growth. Please clean and repair., , 3. There were holes in the stainless steel backsplash behind the Accutemp equipment. Please repair., , 4. Water was leaking from a wall access panel and under the dishwashing sinks in the meat department. Please repair., , 5. There was a hole in the stainless-steel wall covered with duct tape in the meat department. Please repair., , 6. There were bundles of electrical cords under the steam table in Grill City and Crispy Town. Please cover to prevent harborage of pests., , 7. An absorbent material was being used on the sneeze guard between the grill station and steam table. There was an opening on the underside of the stainless steel ledge under this sneeze guard. Please close seal the gap on the underside of the stainless steel ledge in Grill City. Ensure that all surfaces are smooth and cleanable.
1. Water was dripping from the pop dispenser into the drip tray. Water had accumulated at the wall-floor joint under the Coca Cola countertop cooler. Standing water was observed under the steam table in Grill City. Identify the source of the water leak. Please repair water leaks., , 2. The pop dispenser nozzles were dirty. The underside of the prep counter was unclean and caulking was in a state of disrepair. Grease and debris had accumulated on wheels of food equipment. Please clean and repair the caulking. Ensure that all equipment is maintained in a clean and sanitary manner., , 3. Protective film was peeling off from the steamer (main kitchen). Please remove the protective film., , 4. There were gaps in the wooden cutting boards. Cutting boards in the produce and fish processing areas were stained with scratch marks throughout. Discard all cutting boards that are damaged and that can no longer be properly cleaned and sanitized., , 5. A cutting board was stored on the floor in the fish processing area. Please clean and sanitize the cutting board and then store it in such a way that it is protected from contamination., , 6. The cushioned floor mat was damaged in the Pinoy Street Food area. Please replace the floor mat. Ensure that all equipment is maintained in good repair., , 7. A pair of tongs was damaged with tape on the handle in the fish processing area. Corrected during inspection. Tongs were discarded., , 8. There were small crates constructed with untreated wood in the food preparation area. This was also observed in back of house in the dishwashing area. Please remove the crates as they are not cleanable. Ensure that all equipment is constructed of materials that are smooth, cleanable and impervious to moisture., , 9. Pieces of styrofoam were being used on food preparation surfaces. Please remove. Only use surfaces that are smooth, cleanable and non-absorbent to moisture.
There was a buildup of grease and debris on grill appliances, the floor of the grill station and the underside of a food preparation table in the hot food areas.
1 violation
**May 23 - 2026 - One of the steam tables was not operational as it required repair. Operator stated that element parts were being acquired and were awaiting delivery to conduct repair**
7 violations
Bins of cooked and partially cooked meat were stored at room temperature, with no means of temperature control (16°Celsius to 21°Celsius internal temperature)., , Action required:, Ensure that all high-risk foods are stored at 4°Celsius or less or at/above 60°Celsius. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.
***Violations observed May 20, 2026, Multiple high-risk foods were stored at less than 60°Celsius in the hot holding units, including but not limited to fried meat products, soups and stews. The internal temperatures ranged from 31°Celsius to 47°Celsius., , Action required:, Ensure that hot holding units are preheated before use and that foods are heated to 74°Celcius or higher before placing in the hot holding unit., , Verify the internal temperature of all food held in the hot holding units at least twice per day. Maintain written temperature records that include corrective actions taken when food is below 60°Celsius, for an Alberta Health Services Public Health Inspector to review. Ensure that staff are trained in how to preheat the hot holding units and take food temperatures., , , , May 6, 2026, 1. One of the steam tables (furthest from the meat grilling area) was full of hot food but was not turned on. Ensure that hot holding units are preheated to more than 60C before being used to hot hold. Staff turned on the steam table during the inspection., , 2. Various inserts of high-risk foods in the steam tables in Grill City had an internal temperature below 60C (22C to 38C). Staff were directed to reheat the foods to 74C. Foods were removed from the steam tables to be reheated during the inspection. Ensure that all potentially hazardous high-risk foods are stored at 60C or above when hot holding. ***This is a repeat violation***, , 3. Temperature logs were unavailable upon request. Please keep temperature logs to ensure that foods are hot held at 60C or above.
5 violations
No sanitizer solution was prepared/ready for use in the Grill City area. Ensure that whenever food handling is occurring that an approved sanitizing solution is available.
1. One of the steam tables (furthest from the meat grilling area) was full of hot food but was not turned on. Ensure that hot holding units are preheated to more than 60C before being used to hot hold. Staff turned on the steam table during the inspection., , 2. Various inserts of high-risk foods in the steam tables in Grill City had an internal temperature below 60C (22C to 38C). Staff were directed to reheat the foods to 74C. Foods were removed from the steam tables to be reheated during the inspection. Ensure that all potentially hazardous high-risk foods are stored at 60C or above when hot holding. ***This is a repeat violation***, , 3. Temperature logs were unavailable upon request. Please keep temperature logs to ensure that foods are hot held at 60C or above.
3 violations
Hand sink across from hot food in Crispy Town – faucet is leaking. , , There was no hot water at the hand wash station near the ice machine., , Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
1. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink., , 2 Tap at the 3 compartment sink beside the dishwasher was leaking., , 3. Plumbing below the 1 compartment sink, across from the braising station, was leaking. , , , Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes.
The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
3 violations
Hand sink across from hot food in Crispy Town – faucet is leaking. , , There was no hot water at the hand wash station near the ice machine., , Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
1. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink., , 2 Tap at the 3 compartment sink beside the dishwasher was leaking., , 3. Plumbing below the 1 compartment sink, across from the braising station, was leaking. , , , Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes.
The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
11 violations
0ppm sanitizer was measured in the sanitizer bucket below the hot food display in Crispy Town. Staff directed to refresh the solution.
A spray bottle of sanitizer in the bakery was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
1. Various hot foods in Crispy Town were hot held between 31C to 52C (internal). Staff directed to reheat the food to 74C., , 2.Grab and go display cooler in Crispy Town was maintaining 14C. Perishable drinks discarded. Please repair the cooler. Ensure that it is maintaining 4C or less., , 3. Pieces of fish were thawing in stagnant water in the seafood department (6C external). Ensure that potential hazardous high risk food is thawed using an approved method such as under cold continuously running water., , 4. Cooked fish was stored at 55C in the upright hot holding unit (Grill City). Ensure that all high risk food is stored at/60C when hot holding.
6 violations
It was observed that the operators were not changing gloves. , Hand washing was also not being done on regular basis. , , -Ensure that the gloves are changed regularly and hand washing is done.
Pork BBQ and two containers of pork skewers were stored at room temperature. the temperature was measured at 21 degrees C., * All the above-mentioned food was discarded., -Ensure that the perishable food is stored at 4 degrees c or less or 60-degrees C or greater.
Dirty utensils were being placed inside the hand wash sink. , , -Ensure that the hand wash sink is not obstructed by utensils and is designated for hand washing.
1 violation
*One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
6 violations
Whole cooked pig sale on the weekends : , * No Hand washing sink where the food handling was occurring. They set up beside the dining area., * No temp. control. Food was just placed on the cart; it was not heated unit. It was not hold on the hot holding. , * No temp. record of whole cooked pig, *40C internal temp of the left-over cooked pig.
Whole cooked pig sale on weekends:, * No temp. control. Food was just placed on the cart; it was not heated unit. It was not hold on the hot holding. , * No temp. record of whole cooked pig, *40C internal temp of the left-over cooked pig.
*40C internal temp of the left-over cooked pig. There is no temp. control or temperature of cooked whole pig. Staff and operator was not aware of internal cook temp. of whole pig. , Left over pig was discarded during the inspection.
No violations
2 violations
Pest control reports unavailable at the time of inspection. Al records must be made readily available for the inspector an must be kept for 3 months.
1. The measured temperature of the water at station 4 was at 32C. Even if the food is low risk, the temperature for hot holding should be kept at 60C or above. Call for service and do not display food until the repair is done, 2. The rinse gauge on dishwasher did not moved from zero. Even after multiple times. Replace the faulty gauge
No violations
1 violation
The "Rinse" gauge at the mechanical washer not working. Replace the gauge. Meantime use the Min/Max function on your probe thermometer to check proper sanitation. The temperature at the dish level should be 71 C.
3 violations
Cutting boards not cleaned properly. Observed built-up dirt in the grooves. Cutting boards need to be scrubbed daily.
Repair the leaking hot water faucet at the "noodle street" hand sink
The "Rinse" gauge at the mechanical washer not working. Replace the gauge. Meantime use the Min/Max function on your probe thermometer to check proper sanitation. The temperature at the dish level should be 71 C.
1. The paper towel dispenser at one of the hand wash stations in crispy town was not stocked with single-use paper towels., , 2. Two large containers of food were stored in front of a hand wash station in the kitchen. A metal ladle was stored in the basin of one of the hand wash sinks., , Action required:, 1. Ensure that all hand wash stations are stocked with soap and single-use paper towels., , 2. Remove the food and equipment stored in front and inside of the hand sinks. Ensure that the hand wash stations are always accessible for hand washing.
1. There was evidence of cockroaches in the facility. Live cockroaches were observed beside and below a steam table. Pest control monitoring glue boards in the hot food preparation areas contained an abundance of cockroaches of all cycles of life. Cockroach frass was noted on surfaces in the facility., , 2. An effective pest control program was not in place., , 3. Several holes, gaps, and other areas of pest harborage were identified., , , Action required:, 1. Work with a pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice;, , 2. Identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator., 3. Clean and disinfect all surfaces contaminated by cockroach activity.
May 6, 2026 - There are signs on the hot holding units indicating that they are out of order. Units are not currently in use., , The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
**Violations noted May 20, 2026, Food encrusted serving utensils were stored in a container at the end of the steam table., , Action required:, Ensure that serving utensils are stored in such a way to prevent contamination such as in a food grade sanitizing solution (100 PPM bleach or 200 PPM quats)., , Food encrusted serving utensils were stored in a container at the end of the steam table., May 6, 2026, Visible dirty/used serving utensils were stored in the small sink at the end of each steam table in Grill City. Ensure that serving utensils are stored in such a way to prevent contamination of food such as:, 1. Submerged in an approved sanitized solution (i.e. 200ppm Quats)., 2. In continuously running water., 3. In separate containers.
1. There was an accumulation of grease and/or food debris below and behind equipment, on plumbing pipes, surfaces and floors., , 2. An effective cleaning schedule was not in place., , Action required:, 1. Ensure that all equipment and areas in the kitchen are clean, sanitized and free of grease, dirt and grime., , 2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
*Violation not assessed during the May 6, 2026 inspection. Hand sink across from hot food in Crispy Town – faucet is leaking. , , There was no hot water at the hand wash station near the ice machine., , Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
Visible dirty/used serving utensils were stored in the small sink at the end of each steam table in Grill City. Ensure that serving utensils are stored in such a way to prevent contamination of food such as:, 1. Submerged in an approved sanitized solution (i.e. 200ppm Quats)., 2. In continuously running water., 3. In separate containers.
May 6, 2026 - There are signs on the hot holding units indicating that they are out of order. Units are not currently in use., , The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair.
High temperature dishwasher was maintaining 54 to 55 degrees Celsius in the final rinse cycle. 0ppm chlorine measured in the dishwasher. Repair the machine. Ensure that it is operating according to the manufacturers specifications. Use the 3 compartments sink method to dishwash until the machine is repaired. Dishwash repair tech was onsite before the end of the inspection.
Hand sink across from hot food in Crispy Town – faucet is leaking and paper towel dispenser was empty., , Hand sink on the far side of the hot food in Crispy Town was not stocked with paper towels., The hot and cold water taps at the hand wash station in the marinade room were leaking., , The paper towel dispenser at the hand sink across from the cooking line (near dishwashing area) was empty., , There was no hot water at the hand wash station near the ice machine., , There was no paper towel at the hand sink across from the deep fryers in the main kitchen. Hot water tap was also leaking., , There was no soap or paper towel at the hand wash station in the dishwashing area., , A coffee pot was stored in the basin of the hand wash sink across from the hot food in grill city. Corrected during inspection., , There was no paper towel dispenser at the hand wash station in the street food area. , A container was stored in the basin of the hand wash station, near 3 compartment sink, in the seafood area. The paper towel dispenser was empty., , The cold water tap at the hand wash station in the produce area was broken., , There was no soap or paper towels at the hand wash station in the cake decorating area – bakery., , There was no soap at the hand wash station next to the 3 compartment sink – bakery., , Staff were directed to immediately ensure that all hand wash stations were stocked with soap and single-use paper towels. Repair the leaking or broken faucets and taps at the noted hand wash stations. Ensure that all plumbing is maintained in good repair.
Quat test strips were unavailable upon request. Ensure that test strips for each type of sanitizer used in the facilty are available.
1. Plumbing below the one compartment prep sink in the marinade room was missing. A plastic bag was noted around the bottom of the sink leading into the drain on the floor below., , 2. The one compartment sink next to the dishwasher was draining onto the floor. There was no plumbing pipe connected to the bottom of the sink., , 3. Tap at the 3 compartment sink beside the dishwasher was leaking., , 4. The spray faucet at the 3 compartment sink in grill city was leaking. Water was also leaking from the plumbing below the sink., , 5. Thawing sinks in the seafood area were draining onto the floor. , , 6. A pipe connected to the hot water tank was leaking., , Ensure that all plumbing is in good repair and is plumbed according to local regulations and codes., , 7. A ceiling tile above the mop sink was out of place and posed a fall hazard. Please replace the tile and ensure that the surface is smooth, cleanable and non-absorbent to moisture.
*One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
1. The door of the 1 door cooler, in grill city, fell off when the inspector tried to open it. Please repair the door. Ensure that all equipment is maintained in good repair., , 2. The gaskets around on the door of the upright hot holding units in grill city were broken or missing. Please repair., , 3. A large ice scraper, intended for outdoor use was used to stir a sink of thawing fish. The handle was constructed of wood and the finish was damaged. Stop using the ice scraper. Ensure that all utensils and equipment are in good repair., , 4. Cleaning is needed on the coolers and freezers in grill city, inside the ice machine and prep cooler (crispy town). , , 5. A chopping knife had tape on the handle. Please remove the tape as it isn’t cleanable.
1)Tongs and other utensils are stored at room temperature. , -Ensure that the tongs and utensils are stored immersed in ice water or an approved sanitizing solution., , 2) Broken containers were used to stored food. , -Ensure that food containers/equipment are intact so that can be cleaned and sanitized., Update: Feb 4, 2026:, Numerous broken food containers were noted throughout the kitchen and food handling areas. Discard all broken food containers and equipment.
Deep cleaning is needed on the floors, walls and behind/below equipment in the dishwashing area.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
*One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.
1)Tongs and other utensils are stored at room temperature. , -Ensure that the tongs and utensils are stored in ice water., , 2) Broken containers were used to stored food. , -Ensure that food containers/equipment are intact so that can be cleaned and sanitized.
*One of the hand sinks in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks., *Hand soap dispenser was not operational at one of the hand sinks in the kitchen. Hand soap was not accessible at that hand sink. Please make sure repairs are completed.
* Food Cart they placed the pig did not have any sneeze guard or barrier from the general public access
*One of the hand sink in the kitchen hot water was not working. Please make sure it is repaired, and hot and cold water are available at hand sinks and all sinks.