Dedicate Healthy Kitchen

QUAT Sanitizer in several pails was maintained around 100 ppm. Upon testing both dispensers, it appears that both the front and back dispenser is not dispensing at a sufficient concentration., , REQUIREMENT: QUAT sanitizer must be maintained at 200 ppm. Service the dispensers to ensure they're dispensing at that concentration.

The facility was cooling cooked foods at room temperature. Foods that were probed included cooked chicken and beef, which had an internal temperature of 19-20C; these foods were ordered to be discarded/destroyed., , This may have occurred due to a broken/non-operational blast chiller/cooler., , REQUIREMENT: Proper cooling methods must be conducted, which includes monitoring the time that foods are left to cook.

1) The handwashing sink at the cook line did not have any paper towels (i.e. a sanitary means to dry hands) in it's dispenser., , This issue was corrected during the inspection., , 2) The handwashing sink had an overfilled garbage placed infront of the sink. Used paper towel was noted in the basin, likely due to the garbage being full., , This issue was corrected during the inspection.

1) A minor fruit fly infestation was noted in the area closer to the washroom/staff break area., , REQUIREMENT: Ensure that the kitchen is actively treating this infestation so that it's eliminated., , 2) Pest control records not readily available at the time., , REQUIREMENT: Records that demonstrate a monthly pest control schedule must be maintained and readily available.

1) The blast chiller was broken., , 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. **February 06, 2026 - Ongoing Concern**, , 3) Back area walk-in cooler #2 was not operational **February 06, 2026 - Ongoing Concern**, , 1 to 3) Fix the equipment.

**February 06, 2026 - Ongoing Concern**, , Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit. , , In addition, the kitchen floor had a notable amount of debris throughout the kitchen - this is partially due to a large amount of food preparation that had occurred., , REQUIREMENT: Clean the floor.

1) The blast chiller was broken. , , 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. , , 3) Sealant on the front small cooler was repaired with clear tape. , , 4) Back area walk-in cooler #2 was not operational., , 1 to 4) Fix the equipment. , , 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. , , Fix handle or replace the spatulas., , 6) Old stickers and glue residues were on exterior the clean food containers. , , Remove the stickers and clean again the food containers.

Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit., , Clean the floor.

Two kitchen staff had no hair control , , Provide hair control.

1) Bottles of yogurt and whipping cream were placed on top of ice. Yogurt was measured at 12.0 degrees C. , , Discarded the yogurt., , Store perishable food at 4 degrees C or below or at 60 degrees C or higher. Ice bath needs to surround the perishable product to maintain the temperature at 4 degrees C. or store them in the cooler at 4 degrees C or below., , 2) The blast chiller was broken. Improper cooler was observed during inspection. Staff was not tracking the cooling process and roasted sweet potatoes and potatoes wedges were at room temperature for an extended period of time. Sweet potatoes were measured at 24 degrees C., , Monitor the cooling process and cool down foods rapidly.

Self-closing mechanism on the women's washroom door was missing. , , Install a self closing mechanism on the women's washroom door.

1) Deep grooves were noted on the preparation cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

There was a buildup of grease and other debris on the waffle maker., Clean the waffle maker.

1) The blast chiller was broken. , , 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. , , 3) Sealant on the front small cooler was repaired with clear tape. , , 4) Back area walk-in cooler was not operational., , 1 to 4) Fix the equipment. , , 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. , , Fix handle or replace the spatulas., , 6) Old stickers and glue residues were on exterior the clean food containers. , , Remove the stickers and clean again the food containers.

Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit., , Clean the floor.

Green kale stems in the front preparation cooler were overripen, leaves were yellow in color. Staff discarded the decay kale., , Monitor the vegetables and discard any decay vegetables.

Two kitchen staff had no hair control , , Provide hair control.

1) Bottles of yogurt and whipping cream were placed on top of ice. Yogurt was measured at 12.0 degrees C. , , Discarded the yogurt., , Store perishable food at 4 degrees C or below or at 60 degrees C or higher. Ice bath needs to surround the perishable product to maintain the temperature at 4 degrees C. or store them in the cooler at 4 degrees C or below., , 2) The blast chiller was broken. Improper cooler was observed during inspection. Staff was not tracking the cooling process and roasted sweet potatoes and potatoes wedges were at room temperature for an extended period of time. Sweet potatoes were measured at 24 degrees C., , Monitor the cooling process and cool down foods rapidly.

Self-closing mechanism on the women's washroom door was missing. , , Install a self closing mechanism on the women's washroom door.

1) The blast chiller was broken. , , 2) Front drawer freezer condenser was leaking. Ice build-up on the frozen fruits and bottom shelf. , , 3) Sealant on the front small cooler was repaired with clear tape. , , 4) Back area walk-in cooler was not operational., , 1 to 4) Fix the equipment. , , 5) Burnt char markings were on the rubber spatulas, rough texture on the handles. , , Fix handle or replace the spatulas., , 6) Old stickers and glue residues were on exterior the clean food containers. , , Remove the stickers and clean again the food containers.

1) Deep grooves were noted on the preparation cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

There was a buildup of grease and other debris on the waffle maker., Clean the waffle maker.

Grime build-up on the kitchen floor hard to reach areas especially underneath the dish pit., , Clean the floor.

1) Deep grooves were noted on the preparation cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

There was a buildup of grease and other debris on the waffle maker., Clean the waffle maker.

Sanitizer bucket at the back kitchen did not detect any sanitizer with the quat test strip., Fresh sanitizer solution was gotten from the premix sanitizer dispenser station which measured 200 ppm.

A food handler was not maintaining personal hygiene., A food handler used a cleaning cloth to wipe their nose and was not hand washing between tasks., A food handler used his hands to wipe his nose without washing hands immediately., Food handler was instructed to discard the cleaning cloth and wash their hands immediately prior to handling food.

1) The 2-compartment preparation sink used to thaw food items was being used for handwashing., 2) The front kitchen handwashing sink was not equipped with a splash guard to prevent food contamination., 3) The back kitchen handwashing sink was not equipped with a splash guard to prevent food contamination., Food items were stored within the splash zone area., Install splash guards to the front and back handwashing sink to prevent food contamination during handwashing.

The internal temperature of the spicy mayo was 16.2°C., , Previous violation:, The internal temperature of the spicy mayo measured 6.8°C., Fix or adjust the temperature.

Ground beef and ground turkey were thawed by being submerged in stagnant water in the preparation sink at the back kitchen. While the frozen fish was thawed under cold running water in the other preparation sink., The manager redirected the cold running water faucet to the other compartment sink to thaw the ground beef and ground turkey, and the frozen fish was stored in the cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

Ongoing violation:, 1) The back kitchen handwashing sink taps did not work to control the flow of water. The sink water valve was shut off. , 2) The front area kitchen sink faucet used to wash the pans was leaking; water was splashing when the faucet was turned on., Fix the sinks., , Previous violation:, The handwashing sink faucet at the back of the kitchen was not operational., , Fix the handwashing sink.

1) The back kitchen handwashing sink was obstructed with a bulk food lid and sanitizer solution bucket was stored on the bulk food bin lid., 2) The front handwashing sink was obstructed with a sanitizer bucket. , The items were promptly removed and stored in a different location., , Handwashing sinks must be accessible at all times to ensure convenient access to all food handlers to easily wash their hands.

Serving utensils were stored in stagnant water with a temperature of 31.4°C., The serving utensils were promptly washed and stored in a quat sanitizer solution at 200 ppm., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

The food handling permit was not displayed., Display the food handling permit in a conspicuous place where customers can easily view it.

1) The fluorescent light in the back kitchen area was flickering., Fix the fluorescent light., 2) Some ceiling tiles in the back kitchen area were missing., Staff indicated that they had water leaks, and the insurance company sent an adjuster to examine the extent of the water damages to the ceiling., Replace the missing and damaged kitchen ceiling., 3) The washroom door opened directly into the front service preparation/food handling area and there was no self-closing hinge. , Install a self-closing hinge.

1) Deep grooves were noted on the preparation cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

There was a buildup of grease and other debris on the waffle maker., Clean the waffle maker.

The internal temperature of the spicy mayo was 16.2°C., , Previous violation:, The internal temperature of the spicy mayo measured 6.8°C., Fix or adjust the temperature.

The handwashing sink faucet at the back of the kitchen was not operational., , Fix the handwashing sink.

1) Deep grooves were noted on the prep cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

The quat sanitizer solution measured over 500 ppm. The test strip turned blue after testing., , Contact your sanitizer supplier to adjust the sanitizer station dispenser to between 200 ppm to 400 ppm.

The internal temperature of the spicy mayo was 16.2°C., , Previous violation:, The internal temperature of the spicy mayo measured 6.8°C., Fix or adjust the temperature.

The handwashing sink faucet at the back of the kitchen was not operational., , Fix the handwashing sink.

1) A light bulb was not working at the ventilation canopy in the front cook line., , 2) A light bulb was not working at the ventilation canopy in the back cook line., , Replace the light bulbs

1) Deep grooves were noted on the prep cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

1) Used/wet cleaning cloths were kept on the counter., 2) Used/wet cleaning cloth was kept on the handle of the cart., 3) There were no sanitizer buckets at the cook line prep stations., 4) Sanitizer bucket use to hold the knives, utensils, tongs and spatulas measured less than 100 ppm., , Quat sanitizer buckets were prepared at each prep station. , Dilute the sanitizer with water until it measures 200 ppm., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.

The quat sanitizer solution measured over 500 ppm. The test strip turned blue after testing., , Contact your sanitizer supplier to adjust the sanitizer station dispenser to between 200 ppm to 400 ppm.

1) The internal temperature of the food in the broiler was 9.3°C. The displayer temperature indicated 9°C., , Foods in the broiler were kept in a separate cooler., , Fix or adjust the temperature., , 2) The internal temperature of the spicy mayo measured 6.8°C.

Butter was kept on the top shelf in the cook line., , Butter was kept in the prep cooler., , Store butter in an ice bath.

The handwashing sink faucet at the back of the kitchen was not operational., , Fix the handwashing sink.

Opened canned of coconut cream was stored in the standing fridge., , Food discarded., , Store leftovers open canned food into a clean food grade container.

The was not quat test strip to measure the sanitizer solution concentration.

1) A light bulb was not working at the ventilation canopy in the front cook line., , 2) A light bulb was not working at the ventilation canopy in the back cook line., , Replace the light bulbs

1) Deep grooves were noted on the prep cooler cutting boards., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace cutting boards.

1)The floor in the produce walk-in cooler was dirty with debris, scraps, etc., -clean the walk-in cooler., 2) The produce walk-in cooler fan covers were accumulated with dust and grime.