All Happy Family Restaurant - Kitchen 1

1. Bleach sanitizer was 1000ppm and higher than the approved concentration of 100ppm. Corrected during inspection. PHI coached operator on mixing an approved sanitizer, 100ppm Chlorine sanitizer., , Action Required:, Ensure approved sanitizers (100ppm Bleach or 200ppm Quats or 12.5-25ppm Iodine) are i. not higher than the approved concentrations, to prevent chemical contamination of food and food contact surfaces and ii. readily available when in operation, to facilitate effective sanitizing of food contact surfaces., , 2. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. Soiled cleaning cloths removed from food contact surfaces and surfaces cleaned and sanitized with 100ppm bleach., , Action Required:, Do not store wet, used paper towels or wet, used cleaning cloths on food contact surfaces. Discard soiled paper towels and ensure cleaning cloths are stored in approved sanitizers at all times, to prevent contamination of food contact surfaces., , , Resources:, 1. AHS guidance on how to mix an approved sanitizing solution emailed with inspection report. , -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, , 2. AHS guidance on wiping cloths emailed with inspection report., -https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

Operator and staff onsite did not fully understand how to handle ill employees, and a written illness policy was not available onsite. PHI coached the Operator on ensuring ill employees particularly with gastro-intestinal, respiratory and other contagious diseases do nor report for work onsite until they are well., , Action Required:, Please implement an illness policy, coach your staff to increase their awareness of the policy and have a written copy of the policy posted onsite, where your employees can easily see it. Email PHI copy of your written illness policy by January 30, 2026., , Resources:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-keep-you-guests-healthy.pdf

Observed containers with ginger beef stacked on top of each other above the fill line of the preparation cooler opposite the ventilation canopy. Internal temperature of the ginger beef was recorded to be 5.5C with a calibrated probe thermometer. Corrected during inspection. No visible evidence of contamination noted. PHI directed Operator to move the ginger beef to a cooler, so the high-risk product, ginger beef could be stored at 4C or colder., , , Action Required:, Do not fill the preparation cooler above the fill line to ensure proper temperature control. Please store hot foods hot (60C OR hotter) and cold foods cold (4C or colder) to prevent rapid and progressive growth of pathogenic bacteria, which happens in the temperature danger zone (4C - 60C), , Resources:, Important Temperatures for Safe Food Handling, -https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf

2026-01-23, Improved noted as no evidence of pest activity was note at the time of inspection. However as per the most recent pest control inspection and report dated January 5, 2026, cockroach activity was noted on both sides of the kitchen and treatment recommended., , Action Required: , Please continue to follow guidance from certified pest control companies e.g. following through with cockroach treatment and emailing PHI proof of completion of treatment by February 6, 2026., , , , 2025-11-10, Observed multiple dead adult cockroaches on the trap under the dishwasher. 5 treatments scheduled between September and November 12, 2025. October 15, 2025, report was available onsite at the time of inspection and highlighted cockroach treatment of front counters, kitchen area and plumbing., , Action required:, Please continue to follow guidance from certified pest control companies and email PHI pest control reports between October 15, 2025, and November 12, 2025, by November 25, 2025., , 2025-08-29, Since the last inspection the pest control company had come onsite. There far fewer cockroaches observed then the last time and none outside of the traps/boards., Update: the operator emailed me and said the pest control company will be coming in approximately 2 weeks to do a spray. With 3 more follow up visits 10-15 days apart., , Note: Glue boards were missing from areas where I had seen them the previous inspection. Only your pest control operator should be moving these traps. If you move them for cleaning, make sure to put them back in the same spot.

One of the kitchen ceiling panels was partially detached from its framing., , Action Required:, Repair or replace the affected ceiling panel by February 20, 2026, and email PHI photo evidence of the corrective action. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easy to clean to facilitate effective cleaning procedures and prevent conditions that may promote harborage of pests.

Observed an ice scoop stored inside the ice machine in direct contact with the ice. No visible evidence of contamination noted. PHI directed the operator to remove the scoop from the ice machine, wash, sanitize and stored it in a sanitary manner., , Action Required., Do not use bowls as scoops. Do not reuse single-use, disposable utensils and do not store utensils in food containers, particularly with handles in direct contact with food, to reduce the risk of cross contamination of food.

2025-11-10, Observed multiple dead adult cockroaches on the trap under the dishwasher. 5 treatments scheduled between September and November 12, 2025. October 15, 2025, report was available onsite at the time of inspection and highlighted cockroach treatment of front counters, kitchen area and plumbing., , Action required:, Please continue to follow guidance from certified pest control companies and email PHI pest control reports between October 15, 2025, and November 12, 2025, by November 25, 2025., , 2025-08-29, Since the last inspection the pest control company had come onsite. There far fewer cockroaches observed then the last time and none outside of the traps/boards., Update: the operator emailed me and said the pest control company will be coming in approximately 2 weeks to do a spray. With 3 more follow up visits 10-15 days apart., , Note: Glue boards were missing from areas where I had seen them the previous inspection. Only your pest control operator should be moving these traps. If you move them for cleaning, make sure to put them back in the same spot.

Observed three bulk spice containers with spices without lids, in the storage area. Corrected during inspection. Spices moved to three new containers with lids., , Action required:, Please ensure all refrigerated and dry food containers have lids or are protected to reduce the risk of cross contamination of food.

Observed a basin stored in the basin of the front of house hand sink. Corrected during inspection. , , Action Required:, Do not store any items in hand sink basins or around the hand sink, to ensure easy accessibility of the sink at all times, to promote handwashing.

2025-11-10, Observed multiple dead adult cockroaches on the trap under the dishwasher. 5 treatments scheduled between September and November 12, 2025. October 15, 2025, report was available onsite at the time of inspection and highlighted cockroach treatment of front counters, kitchen area and plumbing., , Action required:, Please continue to follow guidance from certified pest control companies and email PHI pest control reports between October 15, 2025, and November 12, 2025, by November 25, 2025., , 2025-08-29, Since the last inspection the pest control company had come onsite. There far fewer cockroaches observed then the last time and none outside of the traps/boards., Update: the operator emailed me and said the pest control company will be coming in approximately 2 weeks to do a spray. With 3 more follow up visits 10-15 days apart., , Note: Glue boards were missing from areas where I had seen them the previous inspection. Only your pest control operator should be moving these traps. If you move them for cleaning, make sure to put them back in the same spot.

1. One of the fluorescent light covers in the storage room was broken and missing a part. , , Action required: , Replace the broken light cover or install shatterproof light bulbs to prevent physical contamination of food in case of light fixture breakage. Correct by December 12, 2025, and email PHI photo evidence., , 2. The surface of the food preparation table by the back door was overworn and the framing was partially detached from the table. , , Action Required:, Repair or replace damaged food contact surface., Ensure all food contact surfaces are made of material that is smooth, durable, water resistant and easily cleanable to facilitate effective cleaning and sanitizing procedures. Correct by November 18, 2025, and email PHI photo evidence., , , 3. The floor tiles by the back door entrance had developed cracks., , Action required:, Repair or replace the damaged floor tiles. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, water resistant, and is easily cleanable to facilitate effective cleaning and sanitizing procedures and to prevent conditions that may promote harborage of pests. Correct by November 25, 2025, and email PHI photo evidence.

Observed wet, soiled food container lids mounted on a storage shelving unit. Corrected during inspection. PHI directed Operator to clean and sanitize the soiled lids. , , Action required: Ensure all utensils, food equipment and food contact surfaces are maintained in a clean condition to facilitate sanitary food handling and to prevent conditions that may promote harborage of pests., , Observed scoops stored in multiple bulk food containers. Corrected during inspection. Do not use bowls as scoops. Do not re-use, disposable scoops and do not store utensils in food containers, in direct contact with food to precent cross contamination of food. Corrected during inspection. No evidence of contamination noted. Scoops removed from bulk food containers and put away for washing.

Since the last inspection the pest control company had come onsite. There far fewer cockroaches observed then the last time and none outside of the traps/boards., Update: the operator emailed me and said the pest control company will be coming in approximately 2 weeks to do a spray. With 3 more follow up visits 10-15 days apart., , Note: Glue boards were missing from areas where I had seen them the previous inspection. Only your pest control operator should be moving these traps. If you move them for cleaning make sure to put them back in the same spot.

Used wiping cloth on cutting board was not stored in a sanitizing solution., , Store wiping cloths once used to prevent the growth of bacteria and stop possible cross contamination.

Hand sink is located next to the preparation sink without a splash guard., , Install a splash guard in between the two sinks.

An extensive amount of cockroaches alive and dead were observed on the glue board. One board was almost completely filled up with cockroaches., , Discuss with pest control company whether more different measures need to be implemented. For example more frequent visits from them.

-There was a bowl of vegetables placed on the floor underneath the sauce holders across the cooking line. , , This was moved off the floor during inspection., Do not place food on the floor to prevent contamination.

-There were cockroaches found in traps., -Pest control records available. Monthly assessments being conducted.

-Scoops placed inside a bin were covered in flour in the pantry. , , Ensure the scoops are washed and sanitized before putting away or place a tight cover over the bin to prevent attracting cockroaches.

-The following areas had a build up of food and grease: underneath the glass door coolers and ice bin behind the front customer counter; around and under the grease trap in the dishwasher area; underneath the deep fryers; under the prep coolers across from the cooking line; in the corner at the end of the cooking line beside the grills; the floor under the sauce holders across from the cooking line. , , -There were empty pop cans under the sink behind the front customer counter. , -The other front counter with the security monitors was cluttered with various items., , The above area must be thoroughly cleaned and sanitized to prevent attracting cockroaches. , The clutter must be removed and areas organized to allow for easier cleaning and to remove hiding places for cockroaches.

Large bins of bulk dry goods (in back food storage area) were over filled so the lids were not sealed. Live cockroach activity was observed in this area of the restaurant., , ACTION REQUIRED: , -Ensure foods in storage are kept in tightly sealed, pest proof containers

Live cockroach activity observed. Significant activity around the sliding door cooler in the cookline & hot holding equipment in the cookline. Some live activity observed in the dry storage area in kitchen #1. , , ACTION REQUIRED:, -Continue consulting with pest control provider and follow all recommendations, -Improve general sanitation of the facility, -Seal holes and crevices to eliminate harborage sites, -Keep all foods in tightly sealed containers when not in use

Grease and/or food debris build-up observed in the following areas:, -Dry storage area, -Interior and exterior of the sliding door cooler in the cookline, -Behind & under the sliding door cooler in the cookline, -Under the hot holding equipment in the cookline, , ACTION REQUIRED:, -Conduct a deep, thorough clean of the entire kitchen, -Do not remove pest control traps or bait

Large bins of bulk dry goods (in back food storage area) were over filled so the lids were not sealed. Live cockroach activity was observed in this area of the restaurant., , ACTION REQUIRED: , -Ensure foods in storage are kept in tightly sealed, pest proof containers

Live cockroach activity observed. Significant activity around the sliding door cooler in the cookline & hot holding equipment in the cookline. Some live activity observed in the dry storage area in kitchen #1. , , ACTION REQUIRED:, -Continue consulting with pest control provider and follow all recommendations, -Improve general sanitation of the facility, -Seal holes and crevices to eliminate harborage sites, -Keep all foods in tightly sealed containers when not in use

Grease and/or food debris build-up observed in the following areas:, -Dry storage area, -Interior and exterior of the sliding door cooler in the cookline, -Behind & under the sliding door cooler in the cookline, -Under the hot holding equipment in the cookline, , ACTION REQUIRED:, -Conduct a deep, thorough clean of the entire kitchen, -Do not remove pest control traps or bait

-Used rags were placed on counters in the bar and kitchen. , Keep used rags in a solution of chlorine (bleach) at a concentration of 100-200ppm, to prevent rapid bacteria growth on the rags. Use test strips to verify this. , , -Clean rags were placed underneath the bar sink loose and without any organization. This will contaminate the rags and may attract cockroaches. Keep clean rags organized and protected (such as in a clean container).

-The glass door cooler beside the soup pot at the front bar was measured at a temperature of 7.7 degrees C., -The left side prep cooler in the kitchen across from the cooking line was measured at 8.6 degrees C. , Coolers must maintain food at 4 degrees C or less to prevent rapid germ growth. , The glass door bar cooler was adjusted and dropped below 4 degrees C. , The prep cooler was replaced with a spare prep cooler capable of achieving a temperature of 4 degrees C or less. Do not use the other prep cooler until it can be verified that it is able to maintain a temperature of 4 degrees C or less. , , -Thermometers used by the facility were not providing accurate temperature readings. You must obtain multiple thermometers (recommend probe thermometers) capable of measuring a wide range of temperatures, from cooking temperatures, to cold holding temperatures. You must check cooking, hot holding and cold holding temperatures frequently (once or twice per day)

-Several cockroaches were observed in glue traps in the kitchen. , Monthly pest control records available. , Speak to your pest control company and ensure that treatment is conducted. Place additional glue traps throughout the facility to monitor for activity. Keep the facility as dry and clean as possible. , , -The back door for kitchen 1 had a gap along the bottom., This gap must be sealed so that when the door is fully closed, no light can be seen shining in to prevent entry of pests. ,

-In the front bar, there was a build up of food and debris underneath the glass door coolers. , -In the kitchen, there was a build up of food, grease and debris along the underside of the prep coolers as well as the floor underneath the coolers. , -In the kitchen, there a significant amount of grease accumulating underneath the deep fryer. , -In the kitchen, the 2 door glass cooler rails and the floor underneath the cooler had a build up of food, grease, water and debris. , , All of the above areas must be thoroughly cleaned to prevent attracting pests. ,