1 - 1023 8 Street SW · BELTLINE
19 janvier 2026
RéussiA used cleaning cloth was stored on top of the prep cooler. Ensure that all used cleaning cloths are stored in an approved sanitizing solution after use.
1. There is no splash guard between the hand wash sink and the prep counter. Food was stored on the counter directly beside the hand sink. Install a splash guard between the hand wash sink and the prep counter. Ensure that all food is protected from contamination., , 2. Raw meat was stored above ready to eat foods and vegetables in the walk-in cooler. Corrected during inspection. Ensure that raw meat is stored below, not beside or above ready to eat foods and vegetables., , 3. Used cooking utensils were stored in stagnant water on the cooking line. Store serving utensils in a 200PPM quat sanitizing solution.
A spray bottle of chemical in the front area was improperly labelled. It was orange, labelled quat sanitizer and measured 0ppm quats. Ensure that all containers of chemicals are clearly labeled to identify contents.
Rice in the hot holding unit measured 44C. The hot holding unit was turned off. Ensure that food is hot held at 60C or above when hot holding.
1. A mandolin was stored in the basin of the hand wash sink in the kitchen. Do not store equipment in the hand wash sink. Ensure that all hand wash stations are accessible at all times. Store removed the mandolin from the sink before the end of the inspection., , 2. The water pressure at the hand wash sink was low. Ensure that there is sufficient water pressure at the hand wash sink for hand washing.
Quat test strips were expired. Purchase new test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
A deep fryer was noted on the counter and not under the ventilation canopy. Ensure that all deep frying is done under the ventilation canopy.
1. Plastic containers, without handles, were used as food scoops. Use scoops with handles or clean and sanitize handleless scoops after each use. Ensure that all food is protected from contamination., , 2. A pair of tongs were stored under noodles in one of the food storage buckets. Ensure that the serving utensils are stored in such a way to prevent contamination of food.
An accumulation of grease and or food debris was noted in the following areas, floors below counters and equipment, equipment on the cooking line (dust build-up), walls, ice machine and outside of food containers.