3316 Gateway Boulevard NW
Non conforme
11 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 juin 2026
** - cook was conducting food handling with gloves while on the phone, contaminating the gloves and potentially the food. PHI requested that cook change his gloves as he handled the cell phone with the gloves on (contaminated gloves). Then asked for the hands to be washed before donning fresh gloves, ** - cook removed the contaminated gloves upon request but did not wash hands as required. PHI had to stop him from contaminating more gloves and requested that the cook wash hands at the designated handwashing sink., ** - PHI observed the back food prep cook conducting food related tasks in the back kitchen while using a cell phone and wearing gloves, contaminating the gloves., ** - PHI requested that food prep cook change her gloves as she handled the cell phone with the gloves on (contaminated gloves). Then asked for the hands to be washed before donning gloves.
** - the food prep cook/ staff member removed the contaminated gloves then proceeded to the dishwashing sinks that were not supplied with handwashing requirements such as soap and paper towel. PHI redirected the staff member to use the designated handwashing station to properly wash hands. , ** - the food prep cook/staff member was observed washing hands at the designated handwashing station with soap, then without using the available paper towel, proceeded to fling her wet hand hands while in the area of the cook line and directly in front of open unprotected spices and food ingredients to “dry” hands. When PHI attempted to stop her from contaminating the food while she was flinging her hands, PHI observed her laughing., ** - a roll of dirty/contaminated paper towel was observed stored on the back food prep counter and not in a sanitary dispensing unit as required.
Cited June 10 2026, Cited June 5 2026, ** - staff member was not wearing an apron during food handling. Repeat violation
** - staff handling dirty phones with contaminated gloves and handling food
** - 3 oversized pots of high risk meat and bone broth were stored at room temperature on a cold stove, no flame was observed underneath. The oversized pots were measured externally at 54-69’C. The sauce pan containing cooked meat was measured externally at ~52’C. When PHI asked if the stove was off to conduct cooling of the hot foods, the staff did not respond. The staff later turned on the flame under each item. IF the high risk foods such as the sauce pan containing meats was meant for cooling, improper cooling was being conducted. To cool rapidly, remove the food from the hot cooking container (ie. sauce pan) transfer it to a cold container as well as divide the hot food into smaller amounts. IF the food was meant to be maintained hot at 60’C or more, then the flame must remain ON and cannot be turned off and on when the staff remember to. The thermometer to ensure the cooked foods do not enter temperature of below 60’C was buried under bags and in direct contact with a used dirty staff hat and not in easy access.
Cited June 10 2026, Cited June 5 2026, Cited May 29 2026, Cited May 27 2026, , ** - improperly made “ice bath” was observed for meat in the customer hot pot i, ingredient cooler. Cut meat was in a container – the container then placed on top of the ice. Ice should surround the container completed to be considered an ice bath and to ensure proper cold holding temperatures of 4’C or less, ** - many of the high risk foods, cut vegetables, and toppings in the customer hot pot ingredient cooler were measured externally with poor temperatures: 9-14’C. Please ensure staff do not store ingredients at room temperature for long periods of time before storing in the hot pot cooler. Please ensure that the hot pot cold holding can maintain a temperature of 4’C or less.
Cited June 10 2026, ** - cut onions and parsley or cilantro were stored at room temperature, on the counter in the kitchen, with no means of temperature control observed. External temperature measured 14’C and 19’C. Discarded during inspection, ** - several raw whole shell eggs in different areas of the kitchen were stored on the counter and in a bowl at room temperature with no means of temperature control observed. Eggs were measured at 19’C and were discarded during the inspection. DO NOT store cooked or raw eggs at room temperature when not in use. , Cited June 5 2026, ** - sauce/soup identified as "refrigerate after opening" was observed stored at room temperature on the rolling cart. Repeat temperature. Please retrain staff as to what sauces may remain at room temperature and what must be refrigerated.
** - improper dishwashing observed. Staff member was observed washing dishes without using the required sanitizing step. They were washing containers and a bucket. There was one sink that contained the required sanitizing solution (bleach) but was only 1 inch deep of solution. The food equipment washed manually must be fully SUBMERGED into the sanitizer solution for 2 minutes minimum or more – one inch of solution was not adequate for the proper sanitizing step., ** - sales labels from the manufacturer and other labels used by staff were observed on food equipment and containers – Immediately remove all sales labels, manufacturer’s single-use plastic protective coating, before dishwashing. ALL food equipment/food related items must be fully washed and sanitizer BEFORE it is used to store or prepare foods. The intact paper labels observed indicate that proper and frequent required cleaning of food equipment is not occurring.
** - bowl was used as a scoop and then stored with the dirty high contact surface in direct contact with the food ingredient (rice). DO NOT use bowls as scoops, there is no handle to prevent accidental contamination of the food ingredients with the hands. The bowl does not have a handle to denote where the dirty high touch surface is. Do not store food scoops with the dirty high touch surface in contact with the food ingredient. , ** - used dirty knives placed back onto the knife block without proper dishwashing first
Cited June 10 2026, ** - personal drinks, personal items, and a used hat were stored in direct contact with food preparation/contact surfaces, unprotected probe thermometers were stored in food preparation areas, and/or were in use during food preparation activities. Please designate a personal item storage area in the kitchen/facility that may house personal items that is away from ANY food preparation, food storage, or related food activities to prevent ongoing or accidental contamination of food., Cited June 5 2026, ** - staff personal beverages were stored with foods being actively prepared. Please designate an area specific to staff personal storage. Repeat violation.
** - buckets were stored with the rim edge down onto the contaminated floor, the base used to house cleaned bus pans. Do not store food equipment on the floors or other dirty surfaces.
Perfect Meat Bowl se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 88 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 83 (94%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Delhi Cafe
CALGARY TRAIL SOUTH
Ce restaurant a été inspecté 6 fois depuis le 3 octobre 2025, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
11 infractions
** - cook was conducting food handling with gloves while on the phone, contaminating the gloves and potentially the food. PHI requested that cook change his gloves as he handled the cell phone with the gloves on (contaminated gloves). Then asked for the hands to be washed before donning fresh gloves, ** - cook removed the contaminated gloves upon request but did not wash hands as required. PHI had to stop him from contaminating more gloves and requested that the cook wash hands at the designated handwashing sink., ** - PHI observed the back food prep cook conducting food related tasks in the back kitchen while using a cell phone and wearing gloves, contaminating the gloves., ** - PHI requested that food prep cook change her gloves as she handled the cell phone with the gloves on (contaminated gloves). Then asked for the hands to be washed before donning gloves.
** - the food prep cook/ staff member removed the contaminated gloves then proceeded to the dishwashing sinks that were not supplied with handwashing requirements such as soap and paper towel. PHI redirected the staff member to use the designated handwashing station to properly wash hands. , ** - the food prep cook/staff member was observed washing hands at the designated handwashing station with soap, then without using the available paper towel, proceeded to fling her wet hand hands while in the area of the cook line and directly in front of open unprotected spices and food ingredients to “dry” hands. When PHI attempted to stop her from contaminating the food while she was flinging her hands, PHI observed her laughing., ** - a roll of dirty/contaminated paper towel was observed stored on the back food prep counter and not in a sanitary dispensing unit as required.
Cited June 10 2026, Cited June 5 2026, ** - staff member was not wearing an apron during food handling. Repeat violation
** - staff handling dirty phones with contaminated gloves and handling food
** - 3 oversized pots of high risk meat and bone broth were stored at room temperature on a cold stove, no flame was observed underneath. The oversized pots were measured externally at 54-69’C. The sauce pan containing cooked meat was measured externally at ~52’C. When PHI asked if the stove was off to conduct cooling of the hot foods, the staff did not respond. The staff later turned on the flame under each item. IF the high risk foods such as the sauce pan containing meats was meant for cooling, improper cooling was being conducted. To cool rapidly, remove the food from the hot cooking container (ie. sauce pan) transfer it to a cold container as well as divide the hot food into smaller amounts. IF the food was meant to be maintained hot at 60’C or more, then the flame must remain ON and cannot be turned off and on when the staff remember to. The thermometer to ensure the cooked foods do not enter temperature of below 60’C was buried under bags and in direct contact with a used dirty staff hat and not in easy access.
Cited June 10 2026, Cited June 5 2026, Cited May 29 2026, Cited May 27 2026, , ** - improperly made “ice bath” was observed for meat in the customer hot pot i, ingredient cooler. Cut meat was in a container – the container then placed on top of the ice. Ice should surround the container completed to be considered an ice bath and to ensure proper cold holding temperatures of 4’C or less, ** - many of the high risk foods, cut vegetables, and toppings in the customer hot pot ingredient cooler were measured externally with poor temperatures: 9-14’C. Please ensure staff do not store ingredients at room temperature for long periods of time before storing in the hot pot cooler. Please ensure that the hot pot cold holding can maintain a temperature of 4’C or less.
Cited June 10 2026, ** - cut onions and parsley or cilantro were stored at room temperature, on the counter in the kitchen, with no means of temperature control observed. External temperature measured 14’C and 19’C. Discarded during inspection, ** - several raw whole shell eggs in different areas of the kitchen were stored on the counter and in a bowl at room temperature with no means of temperature control observed. Eggs were measured at 19’C and were discarded during the inspection. DO NOT store cooked or raw eggs at room temperature when not in use. , Cited June 5 2026, ** - sauce/soup identified as "refrigerate after opening" was observed stored at room temperature on the rolling cart. Repeat temperature. Please retrain staff as to what sauces may remain at room temperature and what must be refrigerated.
** - improper dishwashing observed. Staff member was observed washing dishes without using the required sanitizing step. They were washing containers and a bucket. There was one sink that contained the required sanitizing solution (bleach) but was only 1 inch deep of solution. The food equipment washed manually must be fully SUBMERGED into the sanitizer solution for 2 minutes minimum or more – one inch of solution was not adequate for the proper sanitizing step., ** - sales labels from the manufacturer and other labels used by staff were observed on food equipment and containers – Immediately remove all sales labels, manufacturer’s single-use plastic protective coating, before dishwashing. ALL food equipment/food related items must be fully washed and sanitizer BEFORE it is used to store or prepare foods. The intact paper labels observed indicate that proper and frequent required cleaning of food equipment is not occurring.
** - bowl was used as a scoop and then stored with the dirty high contact surface in direct contact with the food ingredient (rice). DO NOT use bowls as scoops, there is no handle to prevent accidental contamination of the food ingredients with the hands. The bowl does not have a handle to denote where the dirty high touch surface is. Do not store food scoops with the dirty high touch surface in contact with the food ingredient. , ** - used dirty knives placed back onto the knife block without proper dishwashing first
Cited June 10 2026, ** - personal drinks, personal items, and a used hat were stored in direct contact with food preparation/contact surfaces, unprotected probe thermometers were stored in food preparation areas, and/or were in use during food preparation activities. Please designate a personal item storage area in the kitchen/facility that may house personal items that is away from ANY food preparation, food storage, or related food activities to prevent ongoing or accidental contamination of food., Cited June 5 2026, ** - staff personal beverages were stored with foods being actively prepared. Please designate an area specific to staff personal storage. Repeat violation.
** - buckets were stored with the rim edge down onto the contaminated floor, the base used to house cleaned bus pans. Do not store food equipment on the floors or other dirty surfaces.
7 infractions
** - dirty wet cleaning cloths were stored at room temperature when not in use (sanitizer solution was made and available, but not used for the cloth storage)
** - staff member was not wearing an apron during food handling. Repeat violation
** - staff member was observed using a garbage can as a countertop to hold vegetables (onions) being prepared. CEASE AND DESIST immediately using dirty unsanitary surfaces such as garbage cans as food preparation surfaces. Repeat violation regarding staff not connecting to dirty food surfaces. Retrain staff.
8 infractions
** - staff member was observed handling raw meat with gloves on. The staff member then wandered through the kitchen wearing the contaminated gloves and eventually headed towards the handwashing sink to "wash" the disposable gloves. PHI stopped her, asked her to change her gloves. She then discarded the gloves and reached for new gloves without handwashing in between as required. Retraining on handwashing and proper glove use required.
Cited May 29 2026, Cited May 27 2026, , ** - improperly made “ice bath” was observed for meat in the customer hot pot i, ingredient cooler. Cut meat was in a container – the container then placed on top of the ice. Ice should surround the container completed to be considered an ice bath and to ensure proper cold holding temperatures of 4’C or less, ** - many of the high risk foods, cut vegetables, and toppings in the customer hot pot ingredient cooler were measured externally with poor temperatures: 9-14’C. Please ensure staff do not store ingredients at room temperature for long periods of time before storing in the hot pot cooler. Please ensure that the hot pot cold holding can maintain a temperature of 4’C or less.
25 infractions
** - more than 10 cleaning cloths – used, wet, and dirty – were observed on countertops, food equipment throughout the service area and the kitchen and were not stored in sanitizing solution when not in use.
** - improperly made sanitizer was observed: one bucket tested at 10 ppm of CL-, 2 different spray bottles were measured at 400 ppm or higher. Retrain staff to test the sanitizer concentrations once made, and ensure that the concentration is measured at 100 ppm.
** - staff were not wearing the available aprons during food handling activities.
Aucune infraction
Aucune infraction
City June 5 2026, Cited May 29 2026, Cited May 27 2026, , ** - improperly made “ice bath” was observed for meat in the customer hot pot i, ingredient cooler. Cut meat was in a container – the container then placed on top of the ice. Ice should surround the container completed to be considered an ice bath and to ensure proper cold holding temperatures of 4’C or less, ** - many of the high risk foods, cut vegetables, and toppings in the customer hot pot ingredient cooler were measured externally with poor temperatures: 9-14’C. Please ensure staff do not store ingredients at room temperature for long periods of time before storing in the hot pot cooler. Please ensure that the hot pot cold holding can maintain a temperature of 4’C or less.
** - raw meat (chicken or pork) was observed improperly thawing at room temperature on the counter. Thaw safely by choosing one of four acceptable thawing practices: 1. in the cooler overnight 2. in the microwave 3. in an ice bath. 4. Under COLD RUNNING water. DO NOT thaw high risk foods such as meat at room temperature
** - sauce/soup identified as "refrigerate after opening" was observed stored at room temperature on the rolling cart. Repeat temperature. Please retrain staff as to what sauces may remain at room temperature and what must be refrigerated.
** - staff personal beverages were stored with foods being actively prepared. Please designate an area specific to staff personal storage. Repeat violation.
Cited May 29 2026, ** - a crockpot contained some kind of shredded meat (beef or pork). The crock pot did not have a temperature range with which to set the desired temperature. The external temperature was 32-35’C. Do not use the small crockpot for reheating as it is not capable of reaching reheat temperature. Reheat meats and other cooked foods to an internal temperature of 74’C on the stove, in the over, or in the microwave and use a probe thermometer to ensure that the interior minimum temperature of 74’C has been achieved. Repeat violation. , , Cited May 27 2026, ** - a cold crockpot contained some kind of shredded meat (beef or pork). The crockpot was not on. The crock pot did not have a temperature range with which to set the desired temperature. The external temperature was 32-35’C. The staff could not confirm if the meat was cooked in the morning, if it was from a cooler/freezer, or if it was left out overnight at room temperature. The general statements were towards reheating. Do not use the small crockpot for reheating as it is not capable of reaching reheat temperature. Reheat meats and other cooked foods to an internal temperature of 74’C on the stove, in the over, or in the microwave and use a probe thermometer to ensure that the interior minimum temperature of 74’C has been achieved. Discarded during inspection.
** - improper manual dishwashing was practiced: PHI located a bowl that exhibited a layer of grime and grease on the exterior. When shown to the manager, he took the bowl to wipe it down and placed it back on the shelf (still dirty on surfaces) without partaking in the required sanitizer step. Retrain staff to ensure that food equipment is thoroughly cleaned/scrubbed and that the sanitizing step for all equipment is utilized and fully submerged in that sanitizer for a minimum of 2 minutes in the dishwashing sinks.
** - the handwashing sink in the kitchen lacked paper towel in the dispenser. PHI observed several rolls of paper towel throughout the kitchen that was stored on dirty surfaces and without a dispenser to prevent contamination. Some of the rolls exhibited contamination from being stored on the dirty surfaces. Paper towel rolls were not stored in dispensers in the front service area either.
Cited May 29 2026, ** - Bowls were used as food scoops . Do not use bowls as food scoops. Use scoops with handles that designate the dirty high touch surface, and do not store with the handle in contact with food., , Cited May 27, 2026, ** - Bowls were used as food scoops for several ingredients and stored with the dirty contact surfaces touched by hands in direct contact with the food ingredient. Do not use bowls as food scoops. Use scoops with handles that designate the dirty high touch surface, and do not store with the handle in contact with food.
Cited May 29 2026, ** - food equipment was observed with a buildup of grunge, food, debris, and dirt which includes but is not limited to: knife handles, knife block, the blender, containers and lids., , Cited May 27, 2026, ** - food equipment was observed with a buildup of grunge, food, debris, and dirt which includes but is not limited to: all shelving, all containers, all lids, pots, cooler and freezer doors/door track/ shelving/exteriors/interiors, all knives, knife block, all buspans, multiple ingredient shakers and dispensers (ie. spices), rolling carts, drink pitchers/jugs, ice machine lid, cleaning sinks, spray bottles, blender, squeeze bottles, scales
** - Customer washrooms were not maintained in a sanitary condition: the doors/door edges/door frames were covered in handprints and foot prints, the toilet bases in both washrooms exhibited biomaterial and drips, the sinks, the sink fronts/sides.
** - contaminated cloth gloves were mounded on countertops – the high touch surfaces of the gloves were filthy and dark from use. Do not use dirty gloves for food preparation or food handling. , ** - staff member grabbed his keys and ear buds wearing gloves, placed the items in his pocket, and was moving to continue food handling. PHI stopped him and asked that he wash his hands and change gloves as he handled dirty items – the gloves would be potentially contaminated. Retraining on proper glove use is required.
** - a large bucket of food paste was observed with a plastic bag mixed in with the paste and not removed after the bag was opened. Staff appear to be scooping around the plastic bag rather than removing the plastic bag/foreign object.
** - Cross contamination of foods from raw meat and from mixing unrelated foods was observed within the kitchen. Please retrain staff on the importance of ensuring cross contamination does not occur. Raw meat was observed stored on cooked ham (cooler), raw meat skewers were in contact with cooked/breaded meat (cooler), raw meat was observed over and beside vegetables and non-meat food items (cooler), spoons used for white food ingredients (msg or white sugar) was caked with a thick dark brown substance before being stored in the white food ingredient.
** - dirty, worn, and in poor condition, single-use disposable cardboard boxes were being reused to store foods in the coolers, the freezers, in dry food storage, etc. Pieces of very dirty cardboard was being re-used to create a type of label or sign. Do not re-use cardboard/cardboard boxes. Use reusable and washable containers that meet the requirement of smooth, cleanable, non-absorbent, and durable., ** - a large bag hanging on the back wall of the kitchen contained a large amount of used single-use disposable plastic bags. The bags cannot be saved for re-use to house foods. Please discard and retrain staff.
** - several foods stored in the freezers were not covered or protected from contamination. Some of the items were in poor condition and may have “freezer burn” from lack of protection. Please discard freezer burned foods., ** - food and food-related equipment were stored on the dirty floor, dirty shelves, in direct contact with cleaning tools such as brooms, dirty buckets, dirty cardboard boxes that were previously used to cover floors, tools, in contact with dirty knife blocks.
** - multiple spray bottles for chemical were observed within the facility – all were lacking labeling to ensure accidental hazardous mixing of chemicals does not occur.
** - knives used for food preparation were placed back onto the magnetic knife block, no washing. The handles of the knives were dirty with a thick buildup of grime from a lack of handwashing and proper knife sanitation. The knife block itself exhibited a thick buildup of grime and food and oil that could be visibly scrapped off. Do not store utensils for food preparation in a dirty or unsanitary manner at any time. Wash knives properly and thoroughly between uses including the handles. Train your staff to wash hands thoroughly before food preparation and between unrelated tasks or as required.
** - a package of snakehead fish was improperly stored at room temperature on the counter. PHI requested repeatedly for the fish to be returned to a cooler until such time a staff member would have time to prepare it. The external temperature was measured at 11’C. It was not until the owner arrived that the fish was stored in a cooler. The stock of snakehead fish were located in a freezer.
** - a flat of whole shelled eggs were improperly stored at room temperature on the cook line. None of the eggs were touched, prepared, or handled during the time that the PHI was onsite for the inspection. After 1.5 hours of being onsite, the eggs remained stored at room temperature without use. Owner informed PHI he would discard all of the eggs.
** - cut vegetables and herbs were stored at room temperature without ice or any other method of temperature control. The temperatures were measured at 17-18’C. Do not store cut vegetables at room temperature. Cut vegetables and herbs must be stored and/or maintained at a temperature of 4’C or less., ** - several containers of “soup” or “sauce” were observed stored at room temperature without ice or any other method of temperature control. The original containers for the sauces clearly state to refrigerate after opening. Temperature of the golden soup was 21’C externally, the temperature of the tomato base was 21’C externally. Discarded during inspection.
** - improperly made “ice bath” was observed for meat in the customer hot pot ingredient cooler. Cut meat was in a container – the container then placed on top of the ice. Ice should surround the container completed to be considered an ice bath and to ensure proper cold holding temperatures of 4’C or less, ** - many of the high risk foods, cut vegetables, and toppings in the customer hot pot ingredient cooler were measured externally with poor temperatures: 9-14’C. Please ensure staff do not store ingredients at room temperature for long periods of time before storing in the hot pot cooler. Please ensure that the hot pot cold holding can maintain a temperature of 4’C or less.
** - a cold crockpot contained some kind of shredded meat (beef or pork). The crockpot was not on. The crock pot did not have a temperature range with which to set the desired temperature. The external temperature was 32-35’C. The staff could not confirm if the meat was cooked in the morning, if it was from a cooler/freezer, or if it was left out overnight at room temperature. The general statements were towards reheating. Do not use the small crockpot for reheating as it is not capable of reaching reheat temperature. Reheat meats and other cooked foods to an internal temperature of 74’C on the stove, in the over, or in the microwave and use a probe thermometer to ensure that the interior minimum temperature of 74’C has been achieved. Discarded during inspection., !! NOTE: PHI arrived at opening @ 11 am. The manager informed PHI that he arrived only 30 min before opening. The oversized pot filled with stock soup was observed at a rolling boil which would take far more than 30 min to achieve. Please ensure that the stock soup is NOT left on a cold stove overnight – with the large size of pot, the heat would remain in the middle of the stock soup with the external areas of the soup exposed to bacteria growing temperatures. Even if the meat was scooped out and only bones remain, the stock soup is considered potentially hazardous high risk if not handled correctly and MAINTAINED at the correct temperatures: 4’C or less or keep it hot at 60’C or more.
** - cooked egg patties were improperly stored at room temperature, on a back shelf with no timer or thermometer in use, in stacks of 5 patties high. Temperature measured was 24’C externally. Please review proper cooling requirements with all staff., ** - a metal container of cooked/baked eggs were improperly stored at room temperature on a side shelf. No thermometer or timer was in use. The external temperature was 22’C. PHI was informed by the manager that the eggs were “cooling” but the eggs were covered in manner that would not allow heat to escape. The eggs were stacked in a manner that would retain heat, not release it. PHI pointed out the eggs multiple times for staff to address the poor temperature. PHI requested that the owner throw out the eggs that remained on the shelf for the more than 1.5 hours that the PHI was onsite.
** - improper manual dishwashing was practiced: PHI located a bowl that exhibited a layer of grime and grease on the exterior. When shown to the manager, he took the bowl to wipe it down and placed it back on the shelf (still dirty on surfaces) without partaking in the required sanitizer step. Retrain staff to ensure that food equipment is thoroughly cleaned/scrubbed and that the sanitizing step for all equipment is utilized and fully submerged in that sanitizer for a minimum of 2 minutes in the dishwashing sinks.
** - the handwashing sink in the kitchen lacked paper towel in the dispenser. PHI observed several rolls of paper towel throughout the kitchen that was stored on dirty surfaces and without a dispenser to prevent contamination. Some of the rolls exhibited contamination from being stored on the dirty surfaces. Paper towel rolls were not stored in dispensers in the front service area either.
** - handwashing sink in the kitchen was inaccessible from use due to a large amount of buckets on the floor blocking access to the sink
** - food and food-related equipment was stored with cigarettes, car keys, ear buds, phones, eye glass cleaner, medical body braces/guards, and other personal items. Many personal beverage containers were observed stored with food/food equipment in the kitchen and in the front service area. Please devise a designated space for personal items to be stored that is not with food and/or food equipment.
** - Bowls were used as food scoops for several ingredients and stored with the dirty contact surfaces touched by hands in direct contact with the food ingredient. Do not use bowls as food scoops. Use scoops with handles that designate the dirty high touch surface, and do not store with the handle in contact with food., ** - knives used for food preparation were placed back onto the magnetic knife block, no washing. The handles of the knives were dirty with a thick buildup of grime from a lack of handwashing and proper knife sanitation. The knife block itself exhibited a thick buildup of grime and food and oil that could be visibly scrapped off. Do not store utensils for food preparation in a dirty or unsanitary manner at any time. Wash knives properly and thoroughly between uses including the handles. Train your staff to wash hands thoroughly before food preparation and between unrelated tasks or as required.
** - no pest control devices to ensure a pest free environment were not located during inspection. Manager admitted to removing the devices. Pest control devices are key to properly monitoring any food facility (as required) for pests.
** - single-use disposable aluminum foil was being used long term to prevent proper and thorough cleaning. The foil was in poor condition, ripped up with pieces missing and obvious lack of sanitation (buildup of food, spills, grime, etc.). Single-use disposable aluminum foil must be discarded after the initial use. Do not continue to re-use. , ** - the single-use disposable protective wrap from the manufacturer was observed on many shelving units, tables, grill/cook equipment, etc. Remove all the protective wrap immediately as it may potentially enter the food chain and is meant to removed after delivery. This was previously discussed by the PHI on the past inspection and it was not completed. The protective wrap was in poor condition: dirty, pieces missing, and peeling., ** - single-use disposable Styrofoam in poor condition, dirty, and falling apart was being reused as bucket covers, lining paper holders, a cushion for the chest freezer, and a barrier between stacking. Styrofoam is single use only and is not made from a material that is smooth, cleanable, non-absorbent or durable.
** - containers with lids were being used for food storage but still contained the sales label from the manufacturer. Remove sales labels from new food equipment to prevent the label from contaminating food. Always ensure that the container and the lid are thoroughly washed and sanitized BEFORE using to store foods. Teach all staff to wash dishes properly: the sales labels should not survive regular and proper dishwashing. , ** - food equipment was observed with a buildup of grunge, food, debris, and dirt which includes but is not limited to: all shelving, all containers, all lids, pots, cooler and freezer doors/door track/ shelving/exteriors/interiors, all knives, knife block, all buspans, multiple ingredient shakers and dispensers (ie. spices), rolling carts, drink pitchers/jugs, ice machine lid, cleaning sinks, spray bottles, blender, squeeze bottles, scales
** - Customer washrooms were not maintained in a sanitary condition: the doors/door edges/door frames were covered in handprints and foot prints, the toilet bases in both washrooms exhibited biomaterial and drips, the sinks, the sink fronts/sides.