Fire N Ice Restaurant & Bar

A thermometer suitable for verifying cooking temperatures was not available onsite. , , Acquire a suitable probe thermometer.

Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility. Live cockroaches were observed outside of pest monitoring traps., , - Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice., - Remove and safely dispose of all cockroach remains and excrement in the facility., - Clean and disinfect all surfaces contaminated by cockroach activity and excrement

A propane tank was being stored inside on the main floor of the facility., , Do not store propane tanks inside.

Pest control reports were unavailable for review., , Retain all pest control service records and keep them on-site for review.

There was a gap at the base of the back door., , Seal the gap at the base of the back door to prevent pest entry.

The permit posted at the facility was expired. , , Post the current food handling permit for this facility.

In some areas of the customer washroom, wallpaper and/or paint was peeled away from the wall., , Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.

Mold growth was observed on walls in the customer washroom., , Remove the source of the mold growth and water damaged building materials. Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.

The kitchen ceiling was unfinished. Wastewater lines were uncovered and areas of the ceiling were constructed of unfinished drywall., , Finish the kitchen ceiling such that all surfaces are smooth, impervious to moisture and cleanable.

Some surfaces in the facility were damaged and/or in poor condition. This included but was not limited to shelving in the main level bar, and some areas of floor., , Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.

Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, shelving, and countertops and bottoms. dishwashers, and cooking equipment., , - Thoroughly clean and sanitize all surfaces and equipment within the facility and maintain the food establishment in a clean and sanitary state hereafter., - Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the facility, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.

Customer washrooms were unclean., , Clean the customer washrooms.