El Furniture Warehouse

The downstairs kitchen had food that was at room temperature. THe manager said the staff who were in this kitchen had to go upstairs to help with the lunch rush and so the food was left unattended., - 6 boxes of raw hamburger patties were thawing at room temperature, - frozen perogies were thawing at room temperature, - cooked noodles and sandwiches with cheese stored at room temperature, - chorizo sausage and bacon were cooling but had cooled down but not moved to the walk-in cooler, , Do NOT store food at room temperature. If staff need to leave this area to help somewhere else, high risk foods MUST be placed back into temperature control. Thawing cannot be done at room temperature. Thawing methods are in a cooler at 4C or less; fully submerged under cold running water; microwaved and then cooked immediately afterwards; cooked from frozen.

A knife was stored in the hand sink downstairs., , Ensure the hand sink is only used for hand washing. Do not use it to store items inside of it.

A staff jacket was being stored on top of the extinguisher in the main kitchen area., , Ensure staff items are stored separate and away from food and food prep areas.

To be checked at the reinspection, 1. Dirt buildup was observed on food containers. clean all food containers., , 2. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.

To be checked at the reinspection, Expired test strips were observed (October 2024). The operator must provide valid test strips to accurately monitor sanitizer concentrations.

Pest control records were not available when requested., , Ensure monthly pest control records are available upon request.

Floor in the basement is becoming worn. It is rough and not easily cleanable. The cement does not seem to be sealed anymore., , Ensure floors are smooth, easily cleanable and non absorbent.

- General sanitation of the entire facility is poor. Food, grease, grime or dirt build up noted on the following surfaces (this is not an exhaustive list):, - sides, underneath on top of all cooking equipment including stoves, deep fryers, ovens, etc., - dish pit, especially grease trap, floors and walls underneath the counter, - fan area of the ice machine, - walls across from the expo line, - bar area floors, especially around the legs of equipment, on the shelves where syrups are being stored, fronts of cabinets that have wood/detailed fronts, - swinging doors by the dish sinks, , Please clean the above areas and ensure the cleaning schedule includes the above areas., , No cleaning schedule that outlines items throughout the entire facility, how it is to be washed, or the frequency of cleaning., , Please develop a cleaning schedule that is more detailed including, how items are to be washed, the frequency of cleaning and what items are to be cleaned. Some resources: , - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf , - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf

To be checked at the reinspection, 1. Accumulation of food debris and droppings was observed at the bottom of the freezer. conduct thorough cleaning of the equipment., , 2. The two dishwashers at the facility observed to contained food build up. conduct thorough cleaning of dishwashers., , 3. Dirt buildup was observed on the kitchen ceiling. conduct cleaning to ceiling.

Foods were initially observed stored uncovered in the freezer. All uncovered foods were subsequently covered during the inspection.

1. Dirt buildup was observed on food containers. clean all food containers., , 2. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.

Expired test strips were observed (October 2024). The operator must provide valid test strips to accurately monitor sanitizer concentrations.

The internal surfaces of the ice maker located in the kitchen, were observed to be dirty. , Conduct thorough cleaning and sanitization of the equipment.

1. Accumulation of food debris and droppings was observed at the bottom of the freezer. conduct thorough cleaning of the equipment., , 2. The two dishwashers at the facility observed to contained food build up. conduct thorough cleaning of dishwashers., , 3. Dirt buildup was observed on the kitchen ceiling. conduct cleaning to ceiling.

Mouse droppings observed in certain areas of the facility such as the basement dry storage area. Mice were found in traps. , , The drains for the glasswasher had accumulation of organics. Many flies were observed to be located near the glasswashers and other areas of the bar. , , Effective immediately, conduct intensive cleaning of the problematic areas. Ensure proper repairs and replacements in the facility to prevent entry or harborage of pests. Utilize the pest control technicians and their reports and as a guidance for rectifying problematic areas.

The exterior side door closest to the basement stairs had a gap at the bottom corner. Repair or replace door. , , Cardboard was still lining the bottled syrups on the shelf in the basement. Please remove cardboard., , An opening was observed by the black piping in the ceiling of the basement. Also, some openings were present around the pipes of the basement walls. Close off any possible access points to prevent entry of pests. Consult with maintenance staff to determine the most effective approach possible., , Going forward, the patio door cannot be kept propped open during patio season. Implement other options.

The sanitation in the bar area had less dried food, bottle caps, garbage, etc. However, there was dried sugary stains in hard to reach areas. Additionally, there was dried spills under the server tray rack/station. Staff must wipe up spills as soon as possible rather than later. For example, a bottle of syrup was on its side and the syrup was dripping onto the floor. , , It was informed to operator and management that intensive cleaning must be conducted for a period of time to see a drastic change in flies and mice.

The exterior side door closest to the basement stairs had a gap at the bottom corner. Repair or replace door., , Cardboard was observed to be lining the bottled syrups on the shelf in the basement. Please remove cardboard used to line the shelves., , Some openings were observed by the black piping in the ceiling of the basement. Please inquire whether those openings can be closed off to prevent entry of pests.

The basement hand sink had slow drainage, please repair or replace plumbing to ensure there is good drainage., , Basement two compartment sink had a leak underneath the sink, a bin was present to catch the dripping.

The bar area had sugary stains/spills, bottle caps, old fruit, etc. Please pay attention to the bar area when performing daily cleaning as it can attract pests when missed. , , Basement flooring by the deep dryer had some buildup of grease, please clean area by the deep fryer.

Hot holding of food was at 46C. Reheating cannot occur using the hot holding unit as they are not designed to reheat items quickly. Additionally, it may not heat up to a minimum of 74C. Use the microwave or stove to reheat food instead. , , A large pot of food was observed in the walk in cooler. Operator indicated that cooling occurs in ice bath. However, it still does not cool food fast enough. Cooling must be portioned into smaller containers as well.

Basement hand sink had no soap and the basin was obstructed with a knife and container. , , The bar sink was missing hand soap. Paper towels were present., , *Re-training must occur with all staff to replenish supplies immediately when dispensers are empty.

The hand sink closest to the 2 compartment prep sink did not have any hot water. Cold water was present.

A cart was located by the basement stairs with food stored on it. The food was waiting for it to be transported upstairs at some point. Some foods were uncovered such as soup, butter, etc. Ensure all food that sits on that cart waiting for transport is protected from contamination. Particles are generated/aerosolized with foot traffic and can lead to cross contamination.

Mouse droppings were observed in various areas of the basement. Mouse droppings were found in the following areas but not limited to the kitchen - dishwashing area, the dry ingredients' storage rack, the storage room (w/ chemicals), etc., , The exterior patio door had a gap below. Install proper weatherstripping or other proper materials to close off the gap. , , The exterior door closest to the basement stairs had a gap at the bottom corner. Repair or replace door., , Some flies were noted around the main floor dishwashing area. A thorough cleaning is required in the area to remove sugary spills, food, etc., , Old/stained cardboard was used to line the shelves in the basement storage room. Cardboard is not permitted to line shelves as it absorbs oils/food spills and can act as an attractant for pests. Remove them., , *The pest control management must improve. Should the condition worsen. enforcement actions may be taken.

A ceiling tile was missing above the dry ingredients' storage rack. Re-install a proper tile. , , The hand sink faucet closest to the main floor dishwasher was leaking. Repair or replace sink.

Ice scoop was sitting on top of a cardboard box by the main floor ice machine. Scoop was sent for cleaning during inspection.

Basement walls had buildup of sauces and food., Buildup of food and grease under the cookline equipment (basement floor), Basement mechanical ventilation canopy buildup of grease and dust, The perimeter of the basement floor and the hard to reach areas in each room had buildup of food and/or debris. , Under the decommissioned ice machine in the basement, there was debris and old food., In the bar area, there was an accumulation of debris, fruit pieces, etc, , Cleaning and sanitation was lacking in the basement. Ensure there is proper cleaning completed. Going forward, more frequent cleaning is required in the basement.