28 Fairford St. W.
In Compliance
No violations were found at the most recent inspection.
Source: the Saskatchewan Health Authority
This restaurant has been inspected 4 times since March 20, 2024, with 2 in-compliance results, 2 not-in-compliance results, and 0 closures on record.
No violations
No violations
This record comes from the Saskatchewan Health Authority, via the provincial Inspection InSite portal. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
SK inspections are recorded as In Compliance, Not in Compliance, or Closed. In Compliance means no violations were cited on the visit. Not in Compliance means issues were found and the operator must correct them, with a re-inspection scheduled. A closed order means the inspector required the place to stop serving customers until the issues were corrected.
4 violations
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Handwashing: Hand wash basins are not being used for the sole purpose of hand washing in areas where food is handled or prepared. Refer to 1.11.1 of the Public Eating Establishment Standards.
Food Storage & Equipment: Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
7 violations
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Food Storage & Equipment: Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
Food Storage & Equipment: Walk-in cooler is not equipped with adequate shelving to accommodate food supplies that need to be refrigerated. Refer to 1.10.3 of the Public Eating Establishment Standards.
Food Protection: Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
Clean-in-place: Clean-in-place equipment is not cleaned and sanitized as per manufacturer's instructions. Refer to 3.3.3 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.