Alif Halal Meat & Groceries

** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.

** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.

** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.

** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.

** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.

** - No current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.

** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.

** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards

** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.

** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.

** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.

** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.

** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.

** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.

** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.

** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.

** - No current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.

** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.

** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards

** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.

** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.

** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,

**- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. , ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. ,

** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.

** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.

** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.

** - Facility did not have thermometers in coolers to monitor temperature.

** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.

** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.,

** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.

** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.

** - Only one drain plug available - plug was dirty and had duct tape on it. , , Unable to locate chlorine test strips (sanitizer onsite: bleach).

** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it., ** - Sanitizer test strips were not available upon request to test sanitizer concentration.

** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. , , Action required: check traps monthly and keep documentation of efforts.

** - Live flies were noted in the kitchen. , ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. , ** - No fly control was observed during the inspection., ** - No written pest control reports for monitoring were available upon request.,

** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.

** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.

** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.

** - A hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.

** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items., , Action required: remove duct tape and string.

** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair., ** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils., ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. ,

** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). , ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. , -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area., -There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.,

** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable)., , Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas., - There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. , - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks., - Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.,

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,

**- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. , ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. ,

** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.

** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.

** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.

** - Facility did not have thermometers in coolers to monitor temperature.

** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.

** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.,

** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.

** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.

** - Only one drain plug available - plug was dirty and had duct tape on it. , , Unable to locate chlorine test strips (sanitizer onsite: bleach).

** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it., ** - Sanitizer test strips were not available upon request to test sanitizer concentration.

** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. , , Action required: check traps monthly and keep documentation of efforts.

** - Live flies were noted in the kitchen. , ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. , ** - No fly control was observed during the inspection., ** - No written pest control reports for monitoring were available upon request.,

** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.

** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.

** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.

** - A hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.

** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items., , Action required: remove duct tape and string.

** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair., ** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils., ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. ,

** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). , ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. , -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area., -There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.,

** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable)., , Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas., - There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. , - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks., - Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.,

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,

**- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. , ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. ,

** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.

** - In the customer area, it was found that foods appeared freezer burned, thawed then refrozen, and/or in packaging that was damaged completely allowing for direct exposure to the food within. Packages of food were in cans, wrap, or in containers that were thoroughly damaged. Foods in the freezer were packaged in black garbage bags that are not food-grade.

** - Unlabeled spray bottle noted. Action required: ensure all chemical bottles are labeled to indicate contents.

** - Facility did not have thermometers in coolers to monitor temperature.

** - High risk potentially hazardous foods were observed and verified as stored at more than 4⁰C and less than 60⁰C when not in use, namely: a small hallway cooler interior temperature was poor – interior temperature measured at 13 degrees Celsius.

** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.,

** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.

** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.

** - Only one drain plug available - plug was dirty and had duct tape on it. , , Unable to locate chlorine test strips (sanitizer onsite: bleach).

** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it., ** - Sanitizer test strips were not available upon request to test sanitizer concentration.

** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. , , Action required: check traps monthly and keep documentation of efforts.

** - Live flies were noted in the kitchen. , ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. , ** - No fly control was observed during the inspection., ** - No written pest control reports for monitoring were available upon request.,

** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.

** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.

** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.

** - A hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.

** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items., , Action required: remove duct tape and string.

** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair., ** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils., ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. ,

** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). , ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. , -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area., -There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.,

** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable)., , Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas., - There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. , - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks., - Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.,

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,

** - All hand-sinks in the facility and front customer area lacked soap and paper towel installed next to the sinks for proper and frequent handwashing. When staff replaced paper towel at the sinks, the paper towel that was not stored in the proper dispenser – allowing for contamination of the rolls by wet and/or dirty hands.,

** - Meats and repackaged items were for sale in the customer area with no labelling to indicate their source.

** - The used wet and dirty cleaning cloths were stored on the counter and were not stored in sanitizing solution before use or between uses.

** - A staff member was putting on gloves without handwashing. When it was asked for him to wash his hands first at a designated sink before donning the gloves, proceeded to wash his hands in the dirty washroom. Same staff member was witnessed again later, donning gloves without handwashing first., ** - Staff member was not wearing an apron/uniform during food handling: when asked to wear an apron, staff member chose a dirty and used apron.

**- The staff were cutting fish with the label still on the fish – introducing the pieces of label into the flesh of the fish. , ** - Food and food equipment was observed stored on the dirty floor and in contact with grime and dirt. ,

** - Vegetables, uncooked gourds, etc. were cut/sliced, and packaged in the raw meat processing area and using the raw meat food equipment. Facility is not approved to package or process any foods other than raw meat and raw fish.

** - Personal phones and personal drinks were stored on raw meat equipment in 2 areas, potentially contaminating the meat equipment and not stored separately as required.

** - Food equipment was stored in the staff washroom and not in a sanitary manner or in an approved food storage area.

** - Only one drain plug available - plug was dirty and had duct tape on it. , , Unable to locate chlorine test strips (sanitizer onsite: bleach).

** - 3 drain plugs could not be located for all 3 sink compartments for proper dishwashing. It took the staff a long time to locate one plug, then a second before the end of the inspection. The drain plugs were dirty and one had duct tape on it., ** - Sanitizer test strips were not available upon request to test sanitizer concentration.

** Facility had traps set; however, was not monitoring traps regularly or keeping monthly pest control records. , , Action required: check traps monthly and keep documentation of efforts.

** - Live flies were noted in the kitchen. , ** - Fly fecal matter was observed on every surface in the facility including but not limited to: ceilings, walls, lights, food equipment, back room, etc. , ** - No fly control was observed during the inspection., ** - No written pest control reports for monitoring were available upon request.,

** - Evidence of cooking equipment was observed near the raw meat processing area. Facility is not approved to cook, handle, or process any foods other than raw meat and raw fish.

** - No proof that any staff have taken a Minister-Approved food safety course from Alberta could be provided upon request. Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training.

** - Dirty cardboard, dirty unfinished wood was observed as a cover on counters, shelving, and tables.

** - A hole or gaping opening into the wall was identified in under the dishwashing sinks. The wall beside the dishwashing sinks was pitted and not refinished in a manner that is smooth, cleanable, non-absorbent, and/or durable. Baseboards were missing under the dishwashing sinks.

** - Knife in butcher area had duct tape and a string attached. Duct tape and butcher twine are not cleanable items., , Action required: remove duct tape and string.

** - Several containers, lids, utensil handles, and other equipment observed were broken and in poor condition and/or disrepair., ** - Duct tape and other tape was observed on food equipment, food contact surfaces, containers, bus pans, handles, tables, and throughout the facility. Dirty and uncleanable string observed taped to utensils., ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. ,

** - Much of the small food equipment that had been cleaned was stored in an unsanitary manner: stored on dirty surfaces, and/or were exposed to contamination from food. Many utensils and food equipment observed were stored in an unsanitary manner (without washing first). , ** - Food equipment throughout was in poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; there was accumulation of grime and food debris and what appeared to be a mold like substance in the hand sink in the raw meat processing area. , -There was an accumulation of grease, grime, and dirt on the doors to both walk ins, all shelving in open food processing areas, containers, the microwave inside and out, most of the utensils stored, and the entire dishwashing area., -There was an accumulation of debris and ice within a small freezer in the customer aera in need of defrosting.,

** - Food debris and general filth buildup on the wall next to the butchering table, the baseboards in the butchering area, and around the dishwashing area. The dry wall around the dishwashing area was damaged with small dents (no longer smooth and washable)., , Action required: conduct a deep thorough clean of the facility. Consider installing a more durable material around dishwashing area to aid in cleaning and limit damage in the future.

** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to; - There was an accumulation of dirt, grease, and food debris on floors under equipment, along edges, and hard to reach areas in food processing and storage areas., - There was an accumulation of dirt, grime, and debris on the walls near food preparation areas. , - There was an accumulation of dirt, grime, and debris under the sinks, behind the sinks, and next to the dishwashing sinks., - Washrooms were maintained in poor sanitation; there was an accumulation of dirt, grime, and debris on bathroom sinks, doors, light switches, and floors in hard-to-reach areas.,

** - The written cleaning schedule is either not adequate to address all areas of the facility, the staff are not trained in using the written cleaning schedule, or written cleaning schedule is no longer in use. , ** - There was no written list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses available.,