The Italian Store

A food safety log including food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures was not being maintained., , Monitor food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures regularly and maintain logs.

Bistro - Cooked pork in the cooler under the espresso machine measured 23C. It was previously left at room temperature for 3 hours for cooling. Pork was removed from the oven approximately 6 hours ago., , Cool food down from 60C to 20C within 2 hours and from 20C to 4C within 4 hours., , Pork was discarded.

1) Bistro - Cooked peppers, mozzarella cheese and shredded cheese measured 6.3C, 8.2C and 8.5C respectively., , 2) Deli - Capocollo (pork deli meat), pancetta (pork belly meat), seasoned pork roast and sausages measured 7.6C to 10.3C., , Repair the coolers and store perishable foods at 4C or less under refrigeration. , , Discard food measured over 10C.

1) Warehouse - Cases of food were stored on the floor., , Store foods at least 6 inches off the floor., , 2) Bistro - A food handler was portioning food from a large pot that was propped over a waste receptacle., , Place the pot over a clean and sanitary surface.

1) Mouse droppings were observed in the following areas, - in a cupboard in the deli, - in a cupboard under the sink and under the gelato freezer in the bistro, - on shelving units and along the walls in the warehouse. There was chewed insulation on the floor in the corner of the warehouse., - under the two compartment sink in front of the walk-in cooler., , 2) There were gaps along the bottom perimeter of the rear exterior door., , Remove mouse droppings safely, disinfect contaminated areas and remove all possible pest entry points such as the opened ceiling, holes around plumbing lines and gaps under the rear exterior doors., , Provide pest control reports to an Executive Officer of Alberta Health Services until otherwise notified., , Store food away from the walls to facilitate cleaning and pest control monitoring., , 3) Deli - There were dead maggots under the upright cooler., , Remove old food debris and maggots. Clean under the cooler thoroughly.

The posted food handling permit expired on September 30, 2025 and it belonged to another food establishment with a different trade name., , Display a valid food handling permit for this food establishment.

September 4, 2025, 1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) There was ice build-up in the upright cooler., , Remove ice build-up., , September 15, 2025 , There was no ice build-up in the upright cooler and the ambient temperature measured less than 4C. There was no food storage inside. The manager advised that the equipment will be taken away., , September 17, 2025, The upright cooler in the deli was still on-site. There was no food storage or ice build-up in the unit. The plan was to remove it from the facility., , October 17, 2025, The upright cooler was still on-site with tape on the door handle. No food storage inside., , November 19, 2025, The upright cooler had an ambient temperature between 5-8C. There was no food storage inside. A door was not properly sealed. The door handle was still covered in tape.

Canned Alberto's Real Italian Pizza Sauce were not sealed properly. The center of lid sprung up when pressure was released. , , 33 cans with julienne code 22025 and 23925 were discarded. Conduct a jar seal test when stocking shelves. Ensure that the first in, first out policy is being followed for food rotation.

A food safety log including food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures was not being maintained., , Monitor food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures regularly and maintain logs.

Bistro - cooked zucchini, meat and mixed vegetables were stored without temperature control. Foods measured 15.9C, 48C and 27C respectively. Staff advised that the steam table malfunctioned. , , Food handlers placed time tracking labels on these foods to allow a maximum storage of 2 hours at room temperature from the moment these foods were removed from temperature control. Discard any remaining food after the 2-hour period. Repair the steam table and store perishable foods at 60C or higher during hot holding.

1) Bistro - Meat in the line cooler measured 9.7C. This cooler was being thawed. , , Meat was placed in another cooler during the inspection., , 2) Deli - Products such as blue cheese, sausages and raw meat with herbs measured between 7.9C to 10C in the display cooler., , Repair the display cooler and store perishable foods at 4C or less under refrigeration. Raw meat with herbs measured at 10C was discarded.

September 4, 2025, Bistro - The mechanical dishwasher had a maximum temperature of 50C and there was no sanitizer concentration detected in the final rinse cycle., , The use of reusable customer utensils for dine-in is prohibited until the mechanical dishwasher is confirmed to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle. In the meantime, provide disposable customer utensils for dine-in., , Until the dishwasher is confirmed to meet cleaning and sanitizing requirements, follow proper manual dishwashing procedures at the two-compartment sink., , September 15, 2025 , No update on the new dishwasher. The facility will continue using disposable customer utensils., , October 17, 2025, Disposable utensils were being used by customers for dine-in. This practice will be maintained until the new dishwasher is confirmed to meet cleaning and sanitizing requirements.

Cases of food were stored on the floor in the back storage area., , Store foods at least 6 inches off the floor.

1) Mouse droppings were observed in the back storage area., , 2) There were gaps along the bottom perimeter of the rear exterior door., , Remove mouse droppings safely, disinfect contaminated areas and remove all possible pest entry points such as the opened ceiling and gaps under the rear exterior doors., , Provide pest control reports to an Executive Officer of Alberta Health Services until otherwise notified., , Store food away from the walls to facilitate cleaning and pest control monitoring.

The posted food handling permit expired on September 30, 2025 and it belonged to another food establishment with a different trade name., , Display a valid food handling permit for this food establishment.

September 4, 2025, 1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) There was ice build-up in the upright cooler., , Remove ice build-up., , September 15, 2025 , There was no ice build-up in the upright cooler and the ambient temperature measured less than 4C. There was no food storage inside. The manager advised that the equipment will be taken away., , September 17, 2025, The upright cooler in the deli was still on-site. There was no food storage or ice build-up in the unit. The plan was to remove it from the facility.

A food safety log including food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures was not being maintained., , Monitor food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures regularly and maintain logs.

1) Bistro - Shredded cheese, fresh mozzarella and artichoke in top refrigerated inserts measured between 10.8 to 13.1C. There was ice build-up inside the cooler., , Perishable foods in top refrigerated inserts were discarded. Foods stored in the bottom of the cooler were relocated to a different cooler. , , 2) Deli - Ribs and sausages in the display cooler measured between 8.8 to 9.7C., , Remove ice build-up. Repair refrigeration units and store perishable foods at 4C or less under refrigeration.

September 4, 2025, Bistro - The mechanical dishwasher had a maximum temperature of 50C and there was no sanitizer concentration detected in the final rinse cycle., , The use of reusable customer utensils for dine-in is prohibited until the mechanical dishwasher is confirmed to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle. In the meantime, provide disposable customer utensils for dine-in., , Until the dishwasher is confirmed to meet cleaning and sanitizing requirements, follow proper manual dishwashing procedures at the two-compartment sink., , September 15, 2025 , No update on the new dishwasher. The facility will continue using disposable customer utensils.

A food handler was observed cleaning dishes in a solution of soap and bleach, rinsing them with water then air-drying them., , Clean, rinse and sanitize dishes with a minimum contact time of 2 minutes then air-dry.

1) Items as aprons and a flattened ball were stored with food in the back storage area., , 2) Personal food in opened jars was stored in an open cooler., , Store personal items separately away from food handling or food storage areas.

1) Mouse droppings were observed in the back storage area., , 2) There were gaps along the bottom perimeter of the rear exterior door., , Remove mouse droppings safely, disinfect contaminated areas and remove all possible pest entry points such as the opened ceiling and gaps under the rear exterior doors., , Provide pest control reports to an Executive Officer of Alberta Health Services until otherwise notified.

September 4, 2025, 1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) There was ice build-up in the upright cooler., , Remove ice build-up., , September 15, 2025 , There was no ice build-up in the upright cooler and the ambient temperature measured less than 4C. There was no food storage inside. The manager advised that the equipment will be taken away.

1) Broken shell eggs were stored in the walk-in cooler., , 2) Bistro - Spoiled zucchinis were stored on the microwave., , Discard broken eggs and spoiled zucchinis.

Bistro - A pail of chlorine sanitizer measured 0 ppm. Sanitizer appeared turbid., , Use chlorine sanitizer at 100 ppm. Replace sanitizer regularly as the concentration weakens with time and usage.

A food safety log including food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures was not being maintained., , Monitor food temperatures, sanitizer concentrations and dishwashing sanitizing temperatures regularly and maintain logs.

Bistro - There was no label on the jug of bleach. , , Remove the jug of bleach with no label from open food handling areas. Ensure that bleach for preparing sanitizer is not fibergard or scented.

1) Bistro - There was no time tracking for perishable foods stored at room temperature as part of Time as Public Health Control (TPHC)., , Mark food packages, containers or trays with a time limit and follow all procedures for TPHC. Failure to comply with the conditions will result in the right to use TPHC to be revoked., , 2) Bistro - Sausages, cooked eggplants and ready-to-eat vegetables such as arugula and lettuce were stored without any means of temperature control. The internal food temperatures measured 48.7, 40.9, 19.4 and 16.7C respectively., , 3) Bistro - There was a processed tomato stored on the microwave with no temperature control., , Discard temperature abused food. , , Store perishable foods at a temperature of 4C or less or at 60C or above.

1) Bistro - Cooked vegetables and cheese in top refrigerated inserts measured 7.8 and 15.3C. Cheese was stored above the fill line of the insert container., , 2) Deli - Meats in the deli upright cooler measured between 7.6 and 8.7C., , 3) Deli - Deli meats and cheeses measured between 7.6 to 13.4C in the display cooler., , 4) Retail - Packaged cheese blocks in an open cooler measured between 10.4 and 11.7C., , Discard temperature abused food., , Repair refrigeration units and store perishable foods at 4C or less under refrigeration. Ensure foods do not exceed the maximum limit in insert containers.

Bistro - The mechanical dishwasher had a maximum temperature of 50C and there was no sanitizer concentration detected in the final rinse cycle., , The use of reusable customer utensils for dine-in is prohibited until the mechanical dishwasher is confirmed to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle. In the meantime, provide disposable customer utensils for dine-in., , Until the dishwasher is confirmed to meet cleaning and sanitizing requirements, follow proper manual dishwashing procedures at the two-compartment sink.

A food handler was observed cleaning and air-drying dishes without a sanitizing procedure., , Clean, rinse and sanitize dishes with a minimum contact time of 2 minutes then air-dry.

1) Mouse droppings were observed under a two-compartment sink in the deli and in the back storage area., , 2) There were gaps along the bottom perimeter of the rear exterior door., , Remove mouse droppings safely, disinfect contaminated areas and remove all possible pest entry points such as the opened ceiling and gaps under the rear exterior doors., , Provide pest control reports to an Executive Officer of Alberta Health Services until otherwise notified.

Some wooden pallets in the walk-in cooler were unfinished., , Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.

1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) Deli - There was ice build-up in the upright cooler., , Remove ice build-up.

Bistro - There was a build-up of debris on the floor by the mixer. , , Clean the floor including hard to reach areas.

Chlorine sanitizer in a spray bottle measured over 200 ppm. This spray bottle was found by the walk-in cooler., , Corrected during inspection - The spray bottle was emptied, and 100 ppm chlorine sanitizer was prepared.

1) Bistro - There was no label on the jug of bleach. The jug only indicated the product brand., , Corrected during inspection - The jug of bleach was removed from the bistro and was labeled so that food handlers will not use it for preparing sanitizer since there was no information to indicate whether it was scented, fibregard or regular household bleach. , , 2) A spray bottle that contained chlorine solution was incorrectly labeled as vinegar and water. This spray bottle was found by the walk-in cooler., , Corrected during inspection - The spray bottle was correctly labeled to indicate its content.

1) Bistro - Foods for Time as Public Health Control were prepared at different times; however, they were being displayed on the same baking sheet with a single time labeled for time tracking., , Corrected during inspection - Foods were separated according to the preparation times and each baking sheet was labeled with the correct preparation time. , , 2) Bistro - Containers of Greek salad were stacked in a top cooler insert. Salad measured 14.8C., , Corrected during inspection - Salads were placed in the bottom of the cooler. Keep perishable foods out of the temperature danger zone (4 to 60C)., , 3) Bistro - Deep fried food with rice filling and chicken cutlets were stored without any means of temperature control. Food measured 24.3C and 37.7C respectively., , Foods were discarded as they were stored at room temperature for more than 2 hours without time tracking., , 4) Bistro - Cabbage rolls were stored without any means of temperature control. Cabbage rolls measured 52C., , Corrected during inspection - Cabbage rolls were reheated in the oven and kept on the steam table., , 5) Bistro - A bowl of shredded cheese measured 9C. It was stored without any means of temperature control., , Corrected during inspection - The bowl of cheese was placed inside a cooler.

1) Bistro - Meatballs on the steam table measured 49.8C., , Corrected during inspection - Meatballs were reheated in the oven. Ensure to store perishable foods at 60C or higher during hot holding., , 2) Bistro - Deli meats in top refrigerated inserts measured 11.3 and 12C. , , Corrected during inspection - Deli meats were placed in the bottom of the cooler where the ambient temperature measured 4C or less., , 3) Deli - Cheeses and sausages in the display cooler measured between 8.5C to 11C., , Repair the cooler and store perishable foods at 4C or less under refrigeration.

The high temperature dishwasher measured at a maximum temperature of 46C., , Repair the dishwasher so that it meets cleaning and sanitizing requirements (e.g. 71C minimum in the final rinse cycle). , , In the meantime, after dishes are cleaned in the dishwasher, sanitize dishes manually in the sink with a contact time of at least 2 minutes then air dry.

The two-compartment sink by the walk-in cooler did not have soap. This area was being used for open food handling., , Corrected during inspection - Liquid soap in a dispenser was provided.

Deli - There was an opened can of food in the cooler., , Corrected during inspection - Food was transferred from the can to a food grade container.

1) Mouse droppings were observed in the dry storage area at the back of the facility., , 2) There was a large gap on the bottom perimeter of the rear double door., , Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points.

There was no evidence of approved food safety training. , , Successfully complete an approved food safety course and provide certification. When there are 6 or more food handlers on-site, at least one person in care and control of the food establishment on-site must have approved food safety training.

1) Dirty cardboard liners were being used on shelves in the walk-in cooler., , Discard dirty cardboard liners. Shelf liners that are easily cleanable and non-absorbent to moisture can be used., , 2) Some wooden pallets in the walk-in cooler were unfinished., , Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.

1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) Bistro - Water was seeping onto the floor from the cooler by the cash register., , Repair the cooler to stop the leak.

There was an accumulation of debris under shelving at the back of the facility and on the floor of the walk-in cooler along the walls and under pallets., , Clean the floors including hard to reach areas.

Bistro - The pail of sanitizer was murky with debris., , A fresh chlorine sanitizer at 100 ppm was prepared during the inspection.

Chlorine sanitizer in a spray bottle measured over 200 ppm. This spray bottle was found by the walk-in cooler., , Use chlorine sanitizer at 100 ppm.

1) Bistro - There was no label on the jug of bleach. The jug only indicated the product brand., , Label all chemicals. Prepare sanitizer with regular household bleach or commercial grade bleach. Scented or fibregard bleach is not permitted., , 2) A spray bottle that contained chlorine solution was incorrectly labeled as vinegar and water. This spray bottle was found by the walk-in cooler., , Label chemical bottles accurately to indicate their contents.

1) Bistro - Meat cutlets and mixed vegetables on the steam table measured 43.5C and 49.5C., , Reheat foods to minimum 74C then store at 60C or higher during hot holding., , 2) Bistro - Cheese and deli meat in top refrigerated inserts measured 9.3C and 15.4C. Foods were stored beyond the maximum capacity of the containers., , Food above the fill line was transferred to the bottom of the line cooler. Store perishable foods at 4C or less under refrigeration., , 3) Bistro - A flat of shell eggs at room temperature measured 17C., , Eggs were placed in the walk-in cooler during the inspection. Store shell eggs at a temperature of 7C or less., , 4) Deli - Feta cheese and soft cheese made with whole milk measured 8C in the display cooler., , Repair the cooler and store perishable foods at 4C or less under refrigeration.

1) Bistro - A large amount of perishable food was stored without any means of temperature control. Pizza measured 32.5C. A wall clock was being used to time track all the products on display when foods were prepared at different times. It was unclear when these foods were removed from temperature control or when they needed to be discarded. , , For time as a public health control, the food container/ food display must be clearly marked to indicate the exact time when food is removed from temperature control. Timers, labels, marked color tags or other approved methods can be used. Any remaining food after the 2-hour limit must be discarded. Food handlers must be trained to ensure proper procedures are being followed., , 2) Containers of Greek salad were stored without any means of temperature control. Salads measured 18C., , Salads were placed in a top refrigerated insert during the inspection. Keep perishable foods out of the temperature danger zone (4 to 60C).

The high temperature dishwasher measured at a maximum temperature of 55.3C., , Repair the dishwasher so that it meets cleaning and sanitizing requirements (e.g. 71C minimum in the final rinse cycle).

Bistro - Gelato scoops were stored in a cup of water. Scoops were cleaned in the hand sink throughout the day without being sanitized., , Clean and sanitize scoops every 2 hours at minimum in the dishwasher or two-compartment sink.

Bistro - There were no paper towels at the hand sink located by the two-compartment sink., , Paper towels were restocked in a dispenser during the inspection.

The two-compartment sink by the walk-in cooler did not have soap. This area was being used for open food handling., , Provide adequate handwashing supplies in suitable dispensers.

There was a broom over the two-compartment sink located by the walk-in cooler. This area was used for open food handling and the sink was required for handwashing., , Remove the broom from the sink. Store janitorial equipment separately. Handwashing sinks must be accessible at all times.

1) Mouse droppings were observed in the dry storage area at the back of the facility., , 2) There was a large gap on the bottom perimeter of the rear double door., , Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points., , 3) Bistro - A window was opened without a screen., , Install an effective screen on the window or keep the window closed.

There was no evidence of approved food safety training. The operator in care and control of the facility demonstrated a poor understanding of food safety knowledge., , Successfully complete an approved food safety course and provide certification. When there are 6 or more food handlers on-site, at least one person in care and control of the food establishment on-site must have approved food safety training.

1) Dirty cardboard liners were being used on shelves in the walk-in coolers., , Discard dirty cardboard liners. Shelf liners that are easily cleanable and non-absorbent to moisture can be used., , 2) Some wooden pallets in the walk-in cooler were unfinished., , Finish wooden surfaces so that they are smooth, non-absorbent to moisture and easy to clean.

Bistro - A wooden cutting board was cracked from top to bottom., , Replace the damaged cutting board.

1) Deli - The sliding door of upright cooler had tape on the handle., , Properly repair or replace the handle., , 2) Bistro - Water was seeping onto the floor from the cooler by the cash register., , Repair the cooler to stop the leak.

1) There was an accumulation of debris under shelving at the back of the facility and on the floor of the walk-in cooler along the walls and under pallets., , Clean the floors including hard to reach areas.

1) Bistro - Chlorine sanitizer in pails measured 0 ppm. Sanitizer appeared turbid., , Use chlorine sanitizer at 100 ppm. Replace sanitizer regularly as the concentration weakens with time and usage., , 2) Bistro and deli - Used cleaning cloths were stored on the counter and in a hand sink., , Immerse cleaning cloths in an approved sanitizer between uses.

Single use gloves were being reused., , Food handlers continued to prepare food without any means of proper handwashing during the water disruption., , Explained proper glove use to the operator. Replace gloves when switching tasks and wash hands before wearing a new pair of gloves.

Salted cods were not packaged properly. Fish tails were subject to customer contamination., , Re-package salted cods so that all portions of the fish are contained in the bag.

Bistro - There was no label on the jug of bleach., , Label all chemicals. Prepare sanitizer with regular household bleach or commercial grade bleach. Scented or fibregard bleach is not permitted.

A probe thermometer was not available., , Provide a probe thermometer that is capable of measuring between 0 to 100C for checking the cooking, reheating, hot holding and cold holding temperatures of food.

Bistro - A large amount of perishable foods were stored without any means of temperature control. Sandwiches and uncooked pizza measured 16C., , Discard temperature abused foods. Store perishable foods away from the temperature danger zone (4 to 60C).

Bistro - Cups were rinsed using the hot waterspout attached to the coffee machine., , Use the mechanical dishwasher or manually clean and sanitize reusable food service equipment and utensils.

Bistro - The cooking area did not have a designated hand sink. The cooking area has a 2-compartment sink and a dishwasher only. , , Nov 2023 - Discussed onsite to add a hand sink next to the 2-compartment sink., , Install a hand sink that is conveniently accessible without any obstructions such as a clear path.

Bistro - A pail and a soap dispenser were stored in the hand sink., , Deli - Cleaning cloths and a pail were stored in the hand sink., , Remove items from hand sinks. All hand sinks must be readily accessible.

Chlorine test strips were not available., , Provide chlorine test strips for monitoring sanitizer concentrations.

Packaged foods prepared onsite at the retail store did not contain a packaged date. , , Ensure all packaged products prepared at the retail store have a packaged date.

There was no evidence of approved food safety training. The operator in care and control of the facility demonstrated a poor understanding of food safety knowledge., , Successfully complete an approved food safety course and provide certification. When there are 6 or more food handlers on-site, at least one person in care and control of the food establishment on-site must have approved food safety training.

Bistro - A ceiling light cover was missing in the cooking area., , Install a light cover.

Bistro - A gelato scoop was stored in contaminated water., , Install a dipper well or provide a separate scoop for each flavor in the freezer and keep the handles clean.

Food handlers continued to prepare food and serve customers after a verbal closure order , was issued.

1) Bistro - Chlorine sanitizer in pails measured 0 ppm. Sanitizer appeared turbid., , Use chlorine sanitizer at 100 ppm. Replace sanitizer regularly as the concentration weakens with time and usage., , 2) Bistro and deli - Used cleaning cloths were stored on the counter and in a hand sink., , Immerse cleaning cloths in an approved sanitizer between uses.

Single use gloves were being reused., , Food handlers continued to prepare food without any means of proper handwashing during the water disruption., , Explained proper glove use to the operator. Replace gloves when switching tasks and wash hands before wearing a new pair of gloves.

Salted cods were not packaged properly. Fish tails were subject to customer contamination., , Re-package salted cods so that all portions of the fish are contained in the bag.

Bistro - There was no label on the jug of bleach., , Label all chemicals. Prepare sanitizer with regular household bleach or commercial grade bleach. Scented or fibregard bleach is not permitted.

A probe thermometer was not available., , Provide a probe thermometer that is capable of measuring between 0 to 100C for checking the cooking, reheating, hot holding and cold holding temperatures of food.

Bistro - A large amount of perishable foods were stored without any means of temperature control. Sandwiches and uncooked pizza measured 16C., , Discard temperature abused foods. Store perishable foods away from the temperature danger zone (4 to 60C).

Bistro - Cups were rinsed using the hot waterspout attached to the coffee machine., , Use the mechanical dishwasher or manually clean and sanitize reusable food service equipment and utensils.

Bistro - The cooking area did not have a designated hand sink. The cooking area has a 2-compartment sink and a dishwasher only. , , Nov 2023 - Discussed onsite to add a hand sink next to the 2-compartment sink., , Install a hand sink that is conveniently accessible without any obstructions such as a clear path.

Bistro - A pail and a soap dispenser were stored in the hand sink., , Deli - Cleaning cloths and a pail were stored in the hand sink., , Remove items from hand sinks. All hand sinks must be readily accessible.

There was food preparation in the bistro and deli during a water main break., , Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. , , Discard all foods that were prepared during the water disruption.

Chlorine test strips were not available., , Provide chlorine test strips for monitoring sanitizer concentrations.

Packaged foods prepared onsite at the retail store did not contain a packaged date. , , Ensure all packaged products prepared at the retail store have a packaged date.

There was no evidence of approved food safety training. The operator in care and control of the facility demonstrated a poor understanding of food safety knowledge., , Successfully complete an approved food safety course and provide certification. When there are 6 or more food handlers on-site, at least one person in care and control of the food establishment on-site must have approved food safety training.

Bistro - A ceiling light cover was missing in the cooking area., , Install a light cover.

Bistro - A gelato scoop was stored in contaminated water., , Install a dipper well or provide a separate scoop for each flavor in the freezer and keep the handles clean.