Abinet Family Restaurant & Catering

2025-01-17, Majority of required cleaning had been completed. The following areas remained outstanding:, --The shelving in the freezer of the domestic fridge in the kitchenette. Operator stated they would discontinue use of the fridge until the shelving was cleaned. , __________________________, 2025-01-16, -Mouse droppings were observed in various areas of the facility (see pest control violation), -Dirt and grime build-up along the base of walls & the flooring along the perimeter of the building, -Food debris under the prep table cooler, -The floor in the staff washroom was wet, -Clutter, poor organization, and sanitation concerns observed in the upstairs kitchenette area: painting supplies and tools stored among food equipment and general filth build-up & mouse droppings along the base of walls & floors along the perimeter of the room, -Some minor grease residue observed on the back ventilation canopy, -The shelving on the interior of the domestic fridge freezer in the kitchenette area was visibly dirty, -Dirty glassware left in the meeting room upstairs (south side, upstairs of the building)

A spray bottle in the server area was not labelled to indicate contents.

1. Improper cooling practices observed. Staff onsite reported the following foods had been cooked the night before sometime between midnight & 3 am. The inspection was conducted at 11 am:, --One large pot/strainer of goat stomach (external temp, IR gun: 21C; internal temp, probe thermometer: 24C), --Four full size, steam table pans of curry sauce (External temp, IR thermometer: 39C; internal temp, probe thermometer: 47-52C), --One large pot of spiced butter (internal temp, probe thermometer: 31C). , CDI: Bleach was poured on the above products and moved to the dumpster at the time of inspection., , 2. Unable to locate a probe thermometer.

The low-temperature mechanical dishwasher was not adequately sanitizing dishes. Following a cycle, the rinse water tested at 0ppm chlorine. The machine was tested 3 consecutive times. The machine also was not hooked up to any detergent, rather the detergent and sanitizer line were both in a bottle of household bleach.

1. The soap dispenser at the kitchen hand wash sink was not easily dispensable (in an old water bottle). The mounted, pump-style soap dispenser was empty., , 2. The staff bathroom hand sink was not equipped with paper towel., , 3. The server hand sink was not equipped with paper towel.

-Four dead mice observed on a glue board trap in the dry storage area across from the cookline. , -Mouse droppings were observed in the following areas:, --Under the counters & equipment in the dishwashing area, --Behind the crates of onions, on the shelving where the coffee & coffee equipment is stored, & on a plate in the dry storage area across from the cookline, --The void between the broken walk-in freezer (being used for equipment storage) and the dry storage room. , --In the corners and under the shelving in the broken walk-in cooler (being used for equipment & dry storage), --In the northwest corner of the bar/server area next to the pop storage, --In the upstairs kitchenette area along the south wall, --In the kitchenette area upstairs, under the sink (inside cabinetry), --On the floor of the upstairs utility/storage area, -Mouse nesting materials observed in the void between the broken walk-in freezer (being used for equipment storage) and the dry storage room., -Three mouse holes observed in the upstairs kitchenette: 2 on the south wall & 1 on the west wall by the chest freezer.

1. A personal cell phone was left on a food contact surface (cutting board of the prep table cooler)., , 2. Food stains observed on knife container on top of prep cooler., , 3. A bowl was being used as a scoop in a bucket of what appeared to be flour and stored in the bulk, dry product when not in use., , 4. Glassware in the server area was visibly dirty.

-Pest control records were not available for review., -The side exterior door located at the base of the stairs was not tightly sealed; light was visible along the base and a towel had been placed along the gap , -The exterior door upstairs leading the roof top was not tightly sealed - light was visible on the west corner of the door

2024-08-06, -Sanitation of the public washrooms was satisfactory, -Cleaning schedule not observed/onsite - operator stated they were planning to print the AHS template and use it moving forward, **Further cleaning required along the baseboards of the facility., ____________________, 2024-08-02, -The canopies had been professionally serviced, -The cabinetry in the server area had been cleaned, **Further cleaning required around the baseboards & lower walls of the facility, -The staff washroom had been cleaned, re-organized, & repainted, -The walk-in coolers & freezers had been cleaned, **Public washrooms were not monitored at the time of inspection due to construction, **Written cleaning schedule not monitored at the time of inspection, ________________________, 2024-07-25, The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

-Mouse droppings were observed in various areas of the facility (see pest control violation), -Dirt and grime build-up along the base of walls & the flooring along the perimeter of the building, -Food debris under the prep table cooler, -The floor in the staff washroom was wet, -Clutter, poor organization, and sanitation concerns observed in the upstairs kitchenette area: painting supplies and tools stored among food equipment and general filth build-up & mouse droppings along the base of walls & floors along the perimeter of the room, -Some minor grease residue observed on the back ventilation canopy, -The shelving on the interior of the domestic fridge freezer in the kitchenette area was visibly dirty, -Dirty glassware left in the meeting room upstairs (south side, upstairs of the building)

2024-08-06, -Sanitation of the public washrooms was satisfactory, -Cleaning schedule not observed/onsite - operator stated they were planning to print the AHS template and use it moving forward, **Further cleaning required along the baseboards of the facility., ____________________, 2024-08-02, -The canopies had been professionally serviced, -The cabinetry in the server area had been cleaned, **Further cleaning required around the baseboards & lower walls of the facility, -The staff washroom had been cleaned, re-organized, & repainted, -The walk-in coolers & freezers had been cleaned, **Public washrooms were not monitored at the time of inspection due to construction, **Written cleaning schedule not monitored at the time of inspection, ________________________, 2024-07-25, The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

2024-08-02, Small fly activity noted at the time of inspection. Please scrub and disinfect drains & garbage cans. Consult with your pest control provider if activity persists. , __________________, 2024-07-25, -There were large and small flies in the facility. , , Ensure control measures are in place. Have control measures documented and provided to our office., Contact a pest control company to monitor and assess the facility. Provide our office with records. , , Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.

2024-08-02, **Cabinet door under the sink was still not attached to the hinge, **The base of the cupboard under the sink had been cleaned. There was a large hole with insulation present. , **Base of the wall by kitchen entrance not yet refinished, -Wall in staff washroom had been refinished, **Ceiling tile by kitchen entrance had not been replaced, **Wall behind injera prep area not observed at time of inspection - to be monitored at the re-inspection, -Ceiling tiles next to the walk-in cooler/freezer had been put back in place, **Public washrooms not monitored due to flooring construction, -Discussed catering capacity - PHI expressed concern regarding adequate refrigeration for catering orders. Discussed that foods must be kept hot (>60C) or cold (<4C). Operator indicated they have minimal batch cooking/preparation for catering orders. , ____________________, 2024-07-25, The following areas were in poor repair:, -Two cabinet doors in the server area were disconnected from the hinges., -The base of the cabinet below the sink in the server area was very water damaged & dirty., -The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. , -The wall next to the mop sink was damaged and no longer smooth/washable, -The wall behind the injera bread preparation area was chipped and no longer smooth/washable, -The ceiling tile next to the west kitchen entrance was water damaged, -Several ceiling tiles by the walk-in cooler & freezers had been removed, -One stall in the public washroom was marked out-of-order (interior not observed), -The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation

2024-08-02, No high-risk foods were stored in the walk-in cooler/freezer. Facility is currently using them for dry storage needs. , , **Inadequate suction on back ventilation canopy (unable to hold up a sheet of paper towel). Operator stated they would not prepare injera bread (or use the back cooking area) until the ventilation canopy is serviced. , , **Sliding door refrigerator ambient temperature was 20C. The door was found left open upon the start of inspection. Unable to assess if the facility had sufficient cold storage., _________________________, 2024-07-25, The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers., , The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.

2024-08-02, -The canopies had been professionally serviced, -The cabinetry in the server area had been cleaned, **Further cleaning required around the baseboards & lower walls of the facility, -The staff washroom had been cleaned, re-organized, & repainted, -The walk-in coolers & freezers had been cleaned, **Public washrooms were not monitored at the time of inspection due to construction, **Written cleaning schedule not monitored at the time of inspection, ________________________, 2024-07-25, The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

The source of prepared foods and meat onsite could not be verified at the time of inspection.

No sanitizer solution prepared at the time of inspection., , Resources:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

A used glove was left on the counter after use., , Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf

A chemical spray bottle was not labelled to indicate contents. , , The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.

Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.

2024-07-25, Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). , _____________________, 2023-07-28, -Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking., , Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. , You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash , and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.

The kitchen hand sink was not equipped with paper towel. The dispenser was not functional., , The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.

Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.

A cell phone was stored on food contact area (prep table cutting board)., , Cutting boards were stored on the dirty floor., , Incense/ash trays were stored in the kitchen area.

Chlorine test strips were not available.

-There were large and small flies in the facility. , , Ensure control measures are in place. Have control measures documented and provided to our office., Contact a pest control company to monitor and assess the facility. Provide our office with records. , , Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.

-There was a hole on the backwall of the cooking line., -There were missing tiles where the cooking equipment was removed., , The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.

The following areas were in poor repair:, -Two cabinet doors in the server area were disconnected from the hinges., -The base of the cabinet below the sink in the server area was very water damaged & dirty., -The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. , -The wall next to the mop sink was damaged and no longer smooth/washable, -The wall behind the injera bread preparation area was chipped and no longer smooth/washable, -The ceiling tile next to the west kitchen entrance was water damaged, -Several ceiling tiles by the walk-in cooler & freezers had been removed, -One stall in the public washroom was marked out-of-order (interior not observed), -The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation

The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers., , The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.

The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

The source of prepared foods and meat onsite could not be verified at the time of inspection.

No sanitizer solution prepared at the time of inspection., , Resources:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

A used glove was left on the counter after use., , Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf

A chemical spray bottle was not labelled to indicate contents. , , The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.

Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.

2024-07-25, Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). , _____________________, 2023-07-28, -Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking., , Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. , You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash , and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.

The kitchen hand sink was not equipped with paper towel. The dispenser was not functional., , The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.

Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.

A cell phone was stored on food contact area (prep table cutting board)., , Cutting boards were stored on the dirty floor., , Incense/ash trays were stored in the kitchen area.

Chlorine test strips were not available.

-There were large and small flies in the facility. , , Ensure control measures are in place. Have control measures documented and provided to our office., Contact a pest control company to monitor and assess the facility. Provide our office with records. , , Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.

-There was a hole on the backwall of the cooking line., -There were missing tiles where the cooking equipment was removed., , The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.

The following areas were in poor repair:, -Two cabinet doors in the server area were disconnected from the hinges., -The base of the cabinet below the sink in the server area was very water damaged & dirty., -The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. , -The wall next to the mop sink was damaged and no longer smooth/washable, -The wall behind the injera bread preparation area was chipped and no longer smooth/washable, -The ceiling tile next to the west kitchen entrance was water damaged, -Several ceiling tiles by the walk-in cooler & freezers had been removed, -One stall in the public washroom was marked out-of-order (interior not observed), -The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation

The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers., , The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.

The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf

The source of prepared foods and meat onsite could not be verified at the time of inspection.

No sanitizer solution prepared at the time of inspection., , Resources:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

A used glove was left on the counter after use., , Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf

A chemical spray bottle was not labelled to indicate contents. , , The facility was self-treating for mice using household bait. Facility operator is not a licensed pest control technician.

Facility did not have thermometers in all of the coolers; the white domestic fridge was equipped with a humidity meter. Staff had to look for the probe thermometer and when located, it was found to be extremely dirty.

2024-07-25, Mechanical dishwasher was still in disrepair. Facility had a two-compartment sink & uses reuseable customer utensils (dine-in restaurant concept). , _____________________, 2023-07-28, -Mechanical dishwasher sanitizing cycle was still measured at 0 ppm chlorine. The dishwasher was also now leaking., , Sanitizing cycle must be able to produce a chlorine residual of at least 100 ppm chlorine to be able to adequately kill germs. , You must manually sanitize all of your utensils, dishes, equipment, etc in your 2 compartment sink. Wash , and rinse in the first compartment and then soak in 100 ppm concentration chlorine in the second compartment for 2 minutes. Use your chlorine test strips to verify concentration.

The kitchen hand sink was not equipped with paper towel. The dispenser was not functional., , The staff bathroom hand sink was not equipped with paper towel - dispenser was jammed. CDI - dispenser serviced at the time of inspection.

Mouse activity noted - a live mouse was observed in a sticky trap at the time of inspection. Domestic style bait observed in the facility. Facility was not maintaining an integrated pest management program. Pest control records were not up-to-date. The most recent service report from a 3rd party contractor was August 2, 2023.

A cell phone was stored on food contact area (prep table cutting board)., , Cutting boards were stored on the dirty floor., , Incense/ash trays were stored in the kitchen area.

Chlorine test strips were not available.

-There were large and small flies in the facility. , , Ensure control measures are in place. Have control measures documented and provided to our office., Contact a pest control company to monitor and assess the facility. Provide our office with records. , , Keep garbage covered. Clean and disinfect drains, do a thorough clean of all areas in the facility.

The following areas were in poor repair:, -Two cabinet doors in the server area were disconnected from the hinges., -The base of the cabinet below the sink in the server area was very water damaged & dirty., -The base of the wall by the west kitchen entrance was cracked/rough - not smooth and washable. The area was visibly dirty. , -The wall next to the mop sink was damaged and no longer smooth/washable, -The wall behind the injera bread preparation area was chipped and no longer smooth/washable, -The ceiling tile next to the west kitchen entrance was water damaged, -Several ceiling tiles by the walk-in cooler & freezers had been removed, -One stall in the public washroom was marked out-of-order (interior not observed), -The walk-in cooler and walk-in freezer were in disrepair, as such, there was insufficient cold storage to support a catering operation

-There was a hole on the backwall of the cooking line., -There were missing tiles where the cooking equipment was removed., , The above areas must be properly repaired so they are smooth, easily cleanable and impervious to moisture.

The walk-in cooler and walk-freezer were in disrepair. No high-risk foods were stored in these coolers., , The exhaust hood above the injera preparation/cooking area was not functional/in disrepair.

The general sanitation of the facility was unsatisfactory. Deep, thorough clean required throughout the facility. Areas of concern include but may not be limited to:, -Grease build-up on the canopy filters & the ventilation canopy was well overdue for professional servicing (last serviced Dec 2022), -Food debris & general dirt throughout the cabinetry of the server area, -Dirt build-up on the base of the walls and doors throughout the kitchen, -Dirt & general filth build-up on the chest freezer, -Dirt build-up observed around the mop sink & musty odour noted in the staff washroom/mop sink area, -Clutter & disorganized stock in the staff washroom, -Light switches and high-touch areas were visibly dirty, -Dirt and debris build-up observed under the dishwashing equipment, -Dirt build-up observed on the floor & door of the walk-in cooler, -Dirt build-up observed on the floor of the public washrooms, , Facility did not have written cleaning schedule., , Resource:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf