Zheng Supermarket

The chlorine sanitizer concentration measured above 500ppm., , **Ensure chlorine sanitizers are maintained at a range of 100-200ppm.

The BBQ hot holding box was not maintaining adequate temperatures. Food under storage measure between 40 to 52 degrees C., , **Please have the equipment repaired to ensure it maintains adequate temperatures of 60 degrees or above. Discontinue the use of the equipment pending when it is repaired and verified by a health inspector., , , The food items under storage were discarded during the inspection.

The BBQ station hand sink was not supplied with paper towel., , **Ensure all hand sinks are supplied with the required articles necessary for proper hand washing.

There were no chlorine test strips., , **Please obtain chlorine test strips to routinely monitor your sanitizer concentrations.

January 15, 2026 - Mouse droppings were observed in several areas including below the standing cooler and ovens in the BBQ area and below the shelves in the general retail area. , Pest control records were not up to date., , **Please have the droppings safely cleaned and send your recent pest control reports via email for review., , Outstanding Violation (May 6, 2025), The pest activity has improved, and no mouse droppings were observed throughout the facility. However, recent pest reports indicated minor pest activity with two mice caught in traps., , Please continue to monitor facility for pest activity and continue to utilize pest control services., ----------, Initial Violation (March 11, 2025), Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

Ceiling tiles are missing in the utility room., , Please install new tiles to close off any entry points for unwanted pests.

The surfaces of the BBQ butcher block and chopping board in the kitchen area were observed to be in disrepair, preventing proper cleaning of the surfaces., , **Have the surfaces refinished to ensure they are smooth, impervious to moisture and cleanable.

The standing cooler in the BBQ area requires cleaning., , **Please have the inside and body of the equipment cleaned and sanitized.

Outstanding Violation (May 6, 2025), The pest activity has improved, and no mouse droppings were observed throughout the facility. However, recent pest reports indicated minor pest activity with two mice caught in traps., , Please continue to monitor facility for pest activity and continue to utilize pest control services., ----------, Initial Violation (March 11, 2025), Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

A strong sewage odor was observed coming from the drain of the mop sink and the used mops located in the utility room., , Please address the source of the smell and flush the drain to remove the strong sewage odor, and replace the used mops.

The BBQ meat chef was unable to demonstrate food safety knowledge regarding proper thawing practices, cross-contamination prevention, and hot holding temperatures., , Please provide additional food safety training for your staff, refer to the following link for your reference: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf

Ceiling tiles are missing in the utility room., , Please install new tiles to close off any entry points for unwanted pests.

1) All containers throughout the BBQ area were observed to be sticky, covered in food debris and dried raw meat, posing a risk of cross-contamination., , Please clean and sanitize all containers located in the BBQ area. Discard any broken, or extremely soiled containers and replace them with food grade containers., , 2) All surfaces food contact surfaces throughout the BBQ area including but not limited to, prep tables, butcher blocks, shelving units, handwash sinks, two-compartment sinks were observed to be soiled, sticky, and covered in food debris., , Please clean and sanitize the indicated areas., , 3) Bulk dry ingredient containers were missing lids. Uncovered food items are subject to physical contamination and pests., , Please ensure that all bulk containers are equipped with food grade lids to prevent contamination.

Twelve whole raw ducks were observed thawing at room temperature in a contaminated sink. The temperature of the ducks was measured using a probe thermometer and read 20.8C. The inspector was informed that warm stagnant water was used to thaw the product. After the carcasses were completely defrosted, they were left in the sink at room temperature until processed., , The operator promptly discarded twelve duck carcasses.

Outstanding Violation (April 29, 2025), Pest activity was still observed in the utility room, BBQ area. Mouse droppings were observed under the prep table located in the BBQ kitchen., , Please remove all equipment from the areas and thoroughly clean and sanitize the designated spaces to monitor for new pest activity., ----------, Outstanding Violation (March 25, 2025), Pest activity was still observed in the utility room, BBQ area, receiving area located at the back of the facility, and throughout the aisles., , With significant improvement since the last inspection, please continue with weekly pest control, cleaning, and monitoring, and send the reports to the undersigned PHI., ----------, Outstanding Violation (March 18, 2025), Pest activity was still observed in the utility room, BBQ area, receiving area located at the back of the facility, as well as throughout the aisles and underneath the display cooler in the butcher area. Two mouse holes were observed in the utility room underneath the stairs., , Please carefully remove all mouse droppings in the facility and seal any holes or gaps throughout the area by using steel wool. Continue pest control services weekly to monitor any new activity. Please send the pest reports to the undersigned PHI. , ---------, Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

A strong sewage odor was observed coming from the drain of the mop sink and the used mops located in the utility room., , Please address the source of the smell and flush the drain to remove the strong sewage odor, and replace the used mops.

The BBQ meat chef was unable to demonstrate food safety knowledge regarding proper thawing practices, cross-contamination prevention, and hot holding temperatures., , Please provide additional food safety training for your staff.

Ceiling tiles are missing in the utility room., , Please install new tiles to close off any entry points for unwanted pests.

Deep grooves were observed on the cutting board (plastic and wooden) surfaces in both the butcher and BBQ areas, creating spaces where contaminants can be trapped., , Please resurface or replace the cutting boards.

The handle of the large rice cooker in the BBQ area was observed to be in disrepair, trapping food particles and potentially harboring harmful bacteria, which could lead to cross-contamination., , Please repair the rice cooker handle or replace the equipment.

1) The tongs used for the bulk supply of beansprouts were observed to be covered in old beansprout debris introducing potentially harmful bacteria to fresh sprouts., , Please clean and sanitize the tongs after every use., , 2) The faucet and the basins of the two-compartment sink located in the BBQ area was observed to be covered in grime, raw meat, and food debris, posing a risk for cross-contamination., , Please clean and sanitize the indicated areas.

The tongs used for the bulk supply of beansprouts were observed to be covered in old beansprout debris introducing potentially harmful bacteria to fresh sprouts., , Please clean and sanitize the tongs after every use.

Outstanding Violation (March 25, 2025), Pest activity was still observed in the utility room, BBQ area, receiving area located at the back of the facility, and throughout the aisles., , With significant improvement since the last inspection, please continue with weekly pest control, cleaning, and monitoring, and send the reports to the undersigned PHI., ----------, Outstanding Violation (March 18, 2025), Pest activity was still observed in the utility room, BBQ area, receiving area located at the back of the facility, as well as throughout the aisles and underneath the display cooler in the butcher area. Two mouse holes were observed in the utility room underneath the stairs., , Please carefully remove all mouse droppings in the facility and seal any holes or gaps throughout the area by using steel wool. Continue pest control services weekly to monitor any new activity. Please send the pest reports to the undersigned PHI. , ---------, Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

A strong sewage odor was observed coming from the drain of the mop sink and the used mops located in the utility room., , Please address the source of the smell and flush the drain to remove the strong sewage odor, and replace the used mops.

Ceiling tiles are missing in the utility room., , Please install new tiles to close off any entry points for unwanted pests.

Deep grooves were observed on the cutting board (plastic and wooden) surfaces in both the butcher and BBQ areas, creating spaces where contaminants can be trapped., , Please resurface or replace the cutting boards.

The handle of the large rice cooker in the BBQ area was observed to be in disrepair, trapping food particles and potentially harboring harmful bacteria, which could lead to cross-contamination., , Please repair the rice cooker handle or replace the equipment.

Beansprouts were observed to be stored at room temperature. Perishable foods like beansprouts must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours., , Please store beansprouts in a display cooler with temperatures measuring at 4C or below to inhibit the growth of harmful bacteria.

1) Cardboard boxes were used to store beansprouts located in the produce section of the facility. Cardboard is not a smooth, cleanable, non-absorbent material and could trap moisture and harmful bacteria., , Please store produce in the display cooler, or in food grade containers that are smooth, cleanable and impervious to moisture and contaminants., , 2) The tongs used for the bulk supply of beansprouts were observed to be covered in old beansprout debris introducing potentially harmful bacteria to fresh sprouts., , Please clean and sanitize the tongs., , 3) Loose pieces of uncovered frozen meat were observed on top of cardboard boxes in the walk-in freezer located in the butcher area., , Please ensure meat items are covered and stored in food grade containers to prevent cross-contamination of raw meat.

Outstanding Violation (March 18, 2025), Pest activity was still observed in the utility room, BBQ area, receiving area located at the back of the facility, as well as throughout the aisles and underneath the display cooler in the butcher area. Two mouse holes were observed in the utility room underneath the stairs., , Please carefully remove all mouse droppings in the facility and seal any holes or gaps throughout the area by using steel wool. Continue pest control services weekly to monitor any new activity. Please send the pest reports to the undersigned PHI. , ---------, Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

A strong sewage odor was observed coming from the drain in front of the utility room leading to the staff washroom., , Please address the source of the smell and flush the drain to remove the strong sewage odor.

The operator has food safety training. Given size of the store, an additional manager overseeing the entire store also needs food safety training in an approved certification course. One staff member must be enrolled in certified food safe course by Jan 7th and have taken the course by the end of January. Have provided link to all online certified course options., ----------, **OUTSTANDING (2024-03-01). No food safety training certificate provided. The manager-on-duty was not certified with food safety. The inspector informed the manager that she should take the course, and any other manager that supervises the facility.

Ceiling tiles are missing in the utility room., , Please install new tiles to close off any entry points for unwanted pests.

1) A soiled shoelace was observed tied around the handle of a meat cleaver located in the BBQ area. A shoelace is not a smooth, cleanable, impervious material, trapping harmful contaminants., , Please remove the shoelace or discard the meat cleaver., , 2) Deep grooves were observed on the cutting board (plastic and wooden) surfaces in both the butcher and BBQ areas, creating spaces where contaminants can be trapped., , Please resurface or replace the cutting boards.

The handle of the large rice cooker in the BBQ area was observed to be in disrepair, trapping food particles and potentially harboring harmful bacteria, which could lead to cross-contamination., , Please repair the rice cooker handle or replace the equipment.

Outstanding Violation (March 18, 2025), The following areas listed below including all aisles were observed to be extremely unclean, covered in mouse droppings, grease, grime, sauce, seasoning, and food debris. The walk-in cooler and freezer were still observed to be overstocked and disorganized., , Please clean and sanitize the indicated areas to eliminate any environment that could support the presence of pests. Organize the cooler and the freezer. Elevate boxes and food items by at least 6 inches off the floor for accessibility, and easy cleaning., ----------, Outstanding Violation (March 11, 2025), 1) The following areas in the BBQ department were observed to be extremely unclean, covered in grease, grime, sauce, seasoning, and food debris including, but not limited to:, , - Behind, around, and the floors under the sink, - Behind, around, and the floors under all kitchen equipment, - Behind, around, and the floors under the cutting table, - The surfaces of all kitchen equipment, - All wall surfaces, , Please clean and sanitize the indicated areas to eliminate any environment that could support the presence of pests., , 2) The walk-in cooler and freezer were observed to be disorganized and overly crowded with food items stored on the floor., , Please organize the cooler and the freezer. Elevate boxes and food items by at least 6 inches off the floor for accessibility, and easy cleaning., ----------, **OUTSTANDING (2024-03-04). The violations mentioned below remains outstanding. Please fix., ----------, **OUTSTANDING (2024-03-01). The walk-in cooler and freezer were both heavily crowded with food products and containers. Please arrange these food products to facilitate easy cleaning of the floors and walls. Keep food products above the floor., ----------, Initial Violation, Hard to reach areas (in walk-in cooler and around cutting table) and walls require attention to cleanup of buildup of oil, grime, dirt and debris in the BBQ department.

Stainless steel walls, north of the entrance, outside of the utility room were observed to be rusting. Rusty surfaces are not smooth, cleanable surfaces that can trap harmful contaminates., , Please resurface and clean the stainless steel to ensure the surface is smooth, cleanable, and impervious to contaminants.

Sanitizer solutions were not available at the butcher area during food processing increasing the potential for cross-contamination and the spread of harmful bacteria between raw meat and other surfaces., , Please have sanitizer solutions made and accessible at all times during food processing in the butcher, BBQ meat, and produce preparation areas.

1) Beansprouts were observed to be stored at room temperature. Perishable foods like beansprouts must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food should not remain in the danger zone for more than 2 hours., , Please store beansprouts in a display cooler with temperatures measuring at 4C or below to inhibit the growth of harmful bacteria., , 2) The ambient temperatures of the display freezers located at the entrance of the facility was measured at 6C due to too much load on the circuit shutting down the equipment., , Please address the issue or repair the freezers to ensure they are maintaining temperatures of -18C or below.

The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection. Please monitor.

Handwash stations throughout the facility were missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness., , Please ensure that paper towels and liquid hand soap are fully stocked at all times and that the handwash station consistently supplies hot/cold water.

1) Cardboard boxes were used to store beansprouts and other vegetables located in the produce section of the facility. Cardboard is not a smooth, cleanable, non-absorbent material and could trap moisture and harmful bacteria., , Please store produce in the display cooler, or in food grade containers that are smooth, cleanable and impervious to moisture and contaminants., , 2) The tongs used for the bulk supply of beansprouts were observed to be covered in old beansprout debris introducing potentially harmful bacteria to fresh sprouts., , Please clean and sanitize the tongs., , 3) Loose pieces of uncovered frozen meat were observed on top of cardboard boxes in the walk-in freezer located in the butcher area., , Please ensure meat items are covered and stored in food grade containers to prevent cross-contamination of raw meat.

Pest activity was observed in the utility room, BBQ area, and the receiving area located at the back of the facility. One mouse was found in a sticky trap located in the utility room under the handwash station., , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

The operator has food safety training. Given size of store, an additional manager overseeing the entire store also needs food safety training in an approved certification course. One staff member must be enrolled in certified food safe course by Jan 7th and have taken the course by the end of January. Have provided link to all online certified course options. , **OUTSTANDING (2024-03-01). No food safety training certificate provided. The manager-on-duty was not certified with food safety. The inspector informed the manager that she should take the course, and any other manager that supervises the facility.

The washroom door was not equipped with a self-closing system. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a self-closing door., , Equip the washroom with a self-closing door.

1) The faucet located in the washroom was observed to be leaking from the tap., , Please repair the faucet to ensure it is no longer leaking., , 2) The rubber baseboards in the staff washroom were observed to be detached from the wall. The wall underneath the baseboard was in disrepair creating a hiding place or an entry point for pests., , Please repair the rubber baseboard to ensure it is securely attached to the wall creating a seal to prevent the entry of unwanted pests., , 3) Two display freezers at the front entrance were plugged into a power strip, which was unable to handle the load, causing it to trip., , Please address the issue by ensuring the freezers are plugged directly into an appropriate outlet to prevent further disruptions., , 4) Large holes in the wall were observed in the receiving area, creating hiding spots or entry points for pests., , Please patch, repair, and seal the indicated area.

A soiled shoelace was observed tied around the handle of a meat cleaver located in the BBQ area. A shoelace is not a smooth, cleanable, impervious material, trapping harmful contaminants., , Please remove the shoelace or discard the meat cleaver.

Outstanding Violation (March 11, 2025), 1) The following areas in the BBQ department were observed to be extremely unclean, covered in grease, grime, sauce, seasoning, and food debris including, but not limited to:, , - Behind, around, and the floors under the sink, - Behind, around, and the floors under all kitchen equipment, - Behind, around, and the floors under the cutting table, - The surfaces of all kitchen equipment, - All wall surfaces, , Please clean and sanitize the indicated areas to eliminate any environment that could support the presence of pests., , 2) The walk-in cooler and freezer were observed to be disorganized and overly crowded with food items stored on the floor., , Please organize the cooler and the freezer. Elevate boxes and food items by at least 6 inches off the floor for accessibility, and easy cleaning., , **OUTSTANDING (2024-03-04). The violations mentioned below remains outstanding. Please fix., , **OUTSTANDING (2024-03-01). The walk-in cooler and freezer were both heavily crowded with food products and containers. Please arrange these food products to facilitate easy cleaning of the floors and walls. Keep food products above the floor., , Initial Violation, Hard to reach areas (in walk-in cooler and around cutting table) and walls require attention to cleanup of buildup of oil, grime, dirt and debris in the BBQ department.

Improper glove use was noted during the inspection. Specifically, dirty gloves were noted being stored on food-contact surfaces. The dirty gloves were discarded during the inspection. Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. , **IMPLEMENT PROPER GLOVE USE AT ALL TIMES., **NOT OBSERVED DURING INSPECTION (2024-03-04).

The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection. Please monitor.

Operator (Frank Fu) has food safety training. Given size of store, an additional manager overseeing the entire store also needs food safety training in an approved certification course. One staff member must be enrolled in certified food safe course by Jan 7th and have taken the course by the end of January. Have provided link to all online certified course options. , **OUTSTANDING (2024-03-01). No food safety training certificate provided. The manager-on-duty was not certified with food safety. The inspector informed the manager that she should take the course, and any other manager that supervises the facility.

The washroom door was not equipped with a self-closing system. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a self-closing door., **EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.

Hard to reach areas (in walkin cooler and around cutting table) and walls require attention to cleanup of buildup of oil, grime, dirt and debris in the BBQ department., **OUTSTANDING (2024-03-01). The walk-in cooler and freezer were both heavily crowded with food products and containers. Please arrange these food products to facilitate easy cleaning of the floors and walls. Keep food products above the floor., **OUTSTANDING (2024-03-04). The above remains outstanding. Please fix.

There was no sanitizer solution available during the inspection in the meat department and the barbecue station. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. Please educate other staff., **EDUCATE ALL STAFF ON THE PROPER PREPARATION AND USE OF SANITIZER SOLUTIONS., **OUTSTANDING (2024-03-04). No sanitizer solution available at the meat station. The inspector reiterated to the manager the importance of a sanitizer solution being used to sanitize food-contact surfaces. The staff created a bleach sanitizer solution; however, the bleach sanitizer solution was measured above 200-ppm (bleaching out on the test strip). The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff and manager that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations. Test strips for chlorine available on site.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards. Please educate other staff., **STORE ALL CLEANING CLOTHS IN A SANITIZER BUCKET SOLUTION., **OUTSTANDING (2024-03-04). Cleaning cloths were still noted being stored in food-contact surfaces, including on top of the chopping board. The staff transferred the cleaning cloths in the new sanitizer solution. Please educate all staff.

Improper glove use was noted during the inspection. Specifically, dirty gloves were noted being stored on food-contact surfaces. The dirty gloves were discarded during the inspection. Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves. A new pair of gloves must be worn when changing tasks (e.g. when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, after cleaning duties, etc.), after covering mouth during sneezing or coughing, blowing nose, or touching hair (again, hands must be washed after gloves have been removed), as frequently as possible. A pair of gloves should not be worn for more than 4 hours. Prolonged use of a single pair of gloves can result in excess perspiration on hands, which provides ideal conditions for bacterial growth on the skin. , **IMPLEMENT PROPER GLOVE USE AT ALL TIMES., **NOT OBSERVED DURING INSPECTION (2024-03-04).

Containers with food were stored on the floor in the walk-in cooler and walk-in freezer. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in units to ensure that all items are stored off the floor., **STORE ALL ITEMS ABOVE THE FLOOR., **OUTSTANDING (2024-03-04). Please ensure to address no later than the indicated target completion date.

The handwashing station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. The inspector informed the staff that the handwashing station must be free and readily available for handwashing at all times. The utensils, equipment, and/or dishes were removed during the inspection. Please monitor.

In retail area - there are boxes of goods/foods at floor level. Storage of food items need to be on shelving off the floor., **OUTSTANDING (2024-03-01). There were still boxes and containers of goods/foods stored at the floor level. The inspector informed the manager-on-duty that all food must be stored at least 6 inches above the ground to protect the food from contamination. There were also boxes and containers of goods/foods stored on the floor in the walk-in cooler and walk-in freezer. Please re-organize the entire walk-in cooler and freezer, equip them with proper shelving units, and store all food above the ground., **IMPROVEMENT NOTED BUT MORE WORK REQUIRED (2024-03-04).

Operator (Frank Fu) has food safety training. Given size of store, an additional manager overseeing the entire store also needs food safety training in an approved certification course. One staff member must be enrolled in certified food safe course by Jan 7th and have taken the course by the end of January. Have provided link to all online certified course options. , **OUTSTANDING (2024-03-01). No food safety training certificate provided. The manager-on-duty was not certified with food safety. The inspector informed the manager that she should take the course, and any other manager that supervises the facility.

The washroom door was not equipped with a self-closing system. The inspector informed the staff/operator that washrooms in the facility must be tight fitting and equipped with a self-closing door., **EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.

Hard to reach areas (in walkin cooler and around cutting table) and walls require attention to cleanup of buildup of oil, grime, dirt and debris in the BBQ department., **OUTSTANDING (2024-03-01). The walk-in cooler and freezer were both heavily crowded with food products and containers. Please arrange these food products to facilitate easy cleaning of the floors and walls. Keep food products above the floor., **OUTSTANDING (2024-03-04). The above remains outstanding. Please fix.