20 St. Anne Street
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2026
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Confections Cake Co. - EDM-637
This restaurant has been inspected 25 times since February 8, 2024, with 2 in compliance, 22 not in compliance, and 1 closure on record.
1 violation
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
2 violations
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
April 22, 2026: Owner Kan registered for an approved food safety course at time of inspection. Course certificate must be provided to PHI K. Andrews within 2 week's time, i.e., by end of day May 6th, 2026.
18 violations
The sanitizer solution in the kitchen was visibly soiled and measured 10 parts per million chlorine.
Multiple wet cleaning cloths were stored directly on food contact surfaces.
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
Multiple bags of rice (approximately 20) were stored directly on the floor beside the back door.
3 violations
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
4 violations
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
***The dishwasher was not adequately sanitizing the dishes. The concentration in the source container was not at full strength and when it was diluted into the dishwasher the concentration was inadequate. The staff indicated he would go get a new container of sanitizer solution. Picture was requested of the new container and testing of the dishwasher. Discussed with staff that all the dishes would have to be re-done as the dishwasher was not working.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
4 violations
***food safety records were not being maintained for the Mar 28 Date. Discussed why this was important as there were not records showing that the food equipment was working.
***The dishwasher was not adequately sanitizing the dishes. The concentration in the source container was not at full strength and when it was diluted into the dishwasher the concentration was inadequate. The staff indicated he would go get a new container of sanitizer solution. Picture was requested of the new container and testing of the dishwasher. Discussed with staff that all the dishes would have to be re-done as the dishwasher was not working.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
9 violations
Mar 16, 2026, Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature., Mar 4, 2026, ***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
Mar 4, 2026, ***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
Mar 16, 2026, ***Discussed the rice being stored on the floor as well as options for getting it off the floor:, -on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor , -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or , -on milk crates or , -other cleanable shelving that kept the rice bags off the floor., Mar 4, 2026, ***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
8 violations
Mar 16, 2026, Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature., Mar 4, 2026, ***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
Mar 4, 2026, ***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
Mar 16, 2026, ***Discussed the rice being stored on the floor as well as options for getting it off the floor:, -on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor , -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or , -on milk crates or , -other cleanable shelving that kept the rice bags off the floor., Mar 4, 2026, ***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
8 violations
Mar 16, 2026, Fewer unsafe food handling practices were observed. Perishable foods were still out at room temperature., Mar 4, 2026, ***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
Mar 4, 2026, ***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
Mar 16, 2026, ***Discussed the rice being stored on the floor as well as options for getting it off the floor:, -on proper shelving that was cleanable and kept the foods 6 inches (15 cm) off the floor , -a painted wooden shelf at least 6 inches (15 Cm) off the floor, or , -on milk crates or , -other cleanable shelving that kept the rice bags off the floor., Mar 4, 2026, ***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
7 violations
***cleaning cloths were being stored in buckets with no measurable sanitizer present. Discussed with the chef who made new solutions with 100ppm chlorine concentrations. Discussed with chef and front staff checking the concentration often as the sanitizer can be used up with exposure to air and contaminants on the cloths.
Mar 4, 2026, ***Fewer unsafe food handling practices were observed. Education was provided with regards to checking the sanitizer concentration as it does change over time and with use. The concentration in all three labeled containers was 0ppm., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
Mar 4, 2026, ***The spray bottle of chlorine sanitizer was not labeled as to the contents. The concentration was >>200ppm (bleached the paper to white)
13 violations
***There was no sanitizer solution made up for storing cleaning cloths in.
***Wet cleaning cloths were being left on the counter. There was no measurable sanitizer on the cloth. Staff threw the cloth in the garbage during the inspection. Used cloths are to be stored in a sanitizer solution between uses. Picture taken.
***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing of food, unsafe utensil storage practices, recurring obstruction of the hand sink, etc.
3 violations
Feb 13, 2026, ***REPEAT: There was a single use container being used as a scoop in the bulk product. It was discarded during the inspection., Jan 29, 2026, ***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection., , Jan 12, 2026, ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
6 violations
Jan 29, 2026, ***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection., , Jan 12, 2026, ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
6 violations
Jan 29, 2026, ***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection., , Jan 12, 2026, ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
8 violations
***REPEAT: The back hand sink was not accessible. The garbage can that obstructed it was discussed and moved during the inspection.
***The measuring cup that appeared to have been used and was not clean was discussed and put in the sink to be washed.
Jan 29, 2026, ***REPEAT: There were handleless portioning cups, containers and a broken measuring cup that appeared to be used for bulk products (stored dirty onsite). Discussed scoops had to have handles. The portioning cup and container were discarded during the inspection., , Jan 12, 2026, ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
9 violations
***Staff did not have the facilities for regular hand washing.
***There was no sanitizer or ice in the water used for storing rice scoops between use.
***The back hand sink was obstructed with food and a container. Staff removed upon discussion.
***There was a handleless bowl that appeared to be used for cooked rice. , ***There were portioning cups stored soiled in the bulk food area. They appeared to have been used as scoops. Scoops used for bulk products are to have handles and be properly stored to prevent them from becoming a source of contamination.
2 violations
***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
7 violations
***There was one unlabeled spray present. Discussed with staff who wrote the contents on the bottle upon request.
***The dishwasher was not adequately sanitizing the dishes. There was sanitizer concentrate present in the container. No sanitizer was being dispensed into the rinse water of the dishwasher. They planned on contacting the dishwasher repair person right away.
***the back hand sink was not accessible. There were obstruction on the floor that prevented the hand sink from being accessed.
No violations
1 violation
***Required June, July and September pest control records be sent to the district Public Health Inspector. There were some records available but some were missing.
2 violations
***There was one unlabeled spray present. Discussed with staff who wrote the contents on the bottle upon request.
***Requested June, July and September records be sent to karen.hislop@ahs.ca. There were some records available but some were missing.
No violations
2 violations
***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
7 violations
***Wiping cloths were being left on the counter. This was corrected during the inspection and staff moved them to the sanitizer containers.
***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
***Perishable food was out at room temperature. The cut vegetables were put the cooler upon request. discussed that cut vegetables were perishable once cut and must be stroed in the cooler.
9 violations
***Wiping cloths were being left on the counter. This was corrected during the inspection by making up sanitizer solutions in containers that the wiping cloths were put in. Discussed options such as using single use paper towels instead of reusable cloths.
***Temperature logs and dishwasher/sanitizer concentration records were not being maintained. Ensure accurate temperature records are maintained for each of the coolers and that the dishwasher is checked and written down at least once daily.
***Rice utensils were stored in standing water. Discussed options and ice was put in the container to maintain a safer temperature.
Raw meat, including bone-in chicken, chicken wings, ground pork, and raw shrimp, were stored directly above uncovered ready-to-eat food items in the coolers.
Perishable food items, including cut vegetables, tofu, bean sprouts, cooked noodles, and coconut milk, were stored at room temperature with a surface temperature of 20°C - 21°C, measured by infrared thermometer.
Multiple items, including pots, pans, and containers of utensils, were stored directly on the floor.
Personal items, including but not limited to medications and perfume, were stored in containers with food utensils.
The exterior kitchen door was open at the time of inspection without a functioning screen door to prevent pest entry.
More than 20 live ants were observed in the area beneath the dishwasher, indicating active pest activity.
Both exterior doors (kitchen and rear entrance) were not tight-fitting, with visible gaps along the bottom edge, creating a potential entry point for pests.
At least one individual with care and control of the food establishment does not hold a valid Food Safety certificate.
All refrigeration units were unclean with food debris, including both interior and exterior surfaces.
Multiple utensils (including vegetable peelers, knives, and cooking utensils) were soiled and stored in unclean containers.
The stovetop was visibly soiled, with an accumulation of grease and food debris.
The ventilation hood and grates were visibly soiled with grease.
Floors throughout the facility had a significant accumulation of grease and debris.
An accumulation of garbage and recycling was stored on the ground outside the back door.
Apr 8, 2026, ***Discussed and showed the back door with the accumulation of garbage. The same garbage was present during the previous inspection (the faucet head from the sink repairs was still out on the ground, as well as three black garbage bags, a large pot half filled with unknown liquid and other debris)., Mar 2026, ***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
Mar 16, 2026, ***The faucet for the three compartment sink was still leaking., Mar 4, 2026, ***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over., Feb 25, 2026, ***The faucet for the three compartment dishwashing sink was still leaking from the pipes., Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
Mar 16, 2026, The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish., Mar 4, 2026, ***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary., Feb 25, 2026, ***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer., ***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. , Showed the staff the areas of concern.
***There was a pile of garbage outside the back kitchen door. This is not an acceptable garbage storage area. Ensure that the back area is cleared and not used as a garbage area.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
Mar 16, 2026, ***The faucet for the three compartment sink was still leaking., Mar 4, 2026, ***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over., Feb 25, 2026, ***The faucet for the three compartment dishwashing sink was still leaking from the pipes., Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
Mar 16, 2026, The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish., Mar 4, 2026, ***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary., Feb 25, 2026, ***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer., ***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. , Showed the staff the areas of concern.
Mar 16, 2026, ***No staff present had taken a food safety course. Discussed and checked and there were no Thai food safety courses available. This does not negate the requirement that food safety training is required., Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer.
Mar 16, 2026, ***The faucet for the three compartment sink was still leaking., Mar 4, 2026, ***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over., Feb 25, 2026, ***The faucet for the three compartment dishwashing sink was still leaking from the pipes., Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Mar 16, 2026, The meat tenderizer covering was better with most of the damaged covering removed. There was still some covering present but it was no longer peeling off. Still some work left to finish., Mar 4, 2026, ***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary., Feb 25, 2026, ***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
Mar 16, 2026, ***There was a puddle on the floor under the dishwasher and another under the table by the deep fryers and under the deep fryer., ***there was an accumulation of dirt and debris present underneath the cook line equipment. There appeared to be grease build up and black sludge present on the floors, walls, pipes and hoses underneath the cook line. , Showed the staff the areas of concern.
***Discussed the food being stored on the floor, (bags of rice). Discussed that they were to be stored off the floor, suggested on a platform or on milk crates. This would allow for better observation of the area, increased cleaning, lower risk of water from snow melt contaminating the food and reduced chance of vermin eating the product.
Mar 4, 2026, ***Discussed the food safety training with the chef. The owner had previously posted their food safety certificate but it was not present and the owner had not been onsite during these inspections. A list of food safety courses will be sent with this report for the onsite staff to get their certification., Feb 25, 2026, ***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
Mar 4, 2026, ***The three compartment sink faucet was leaking. Chef said that the owner sent the invoice for repairs but it had not been received. He will call the owner and have it sent over., Feb 25, 2026, ***The faucet for the three compartment dishwashing sink was still leaking from the pipes., Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Mar 4, 2026, ***The meat tenderizer on the back counter had been re-covered with a different uncleanable finish. Discussed with the chef that the covering was not cleanable and was to be removed along with the factory wrapping to leave the stainless steel finish exposed as that surface can be cleaned and sanitized when necessary., Feb 25, 2026, ***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
***REPEAT: There were rice paddle and scoop present in standing water by the rice maker. Discussed with the chef that the bacteria growth in this situation was bad. The water was dumped out, the paddle, scoop and container were put through the dishwasher and then filled with ice and water and put back by the rice maker. Discussed that the alternative to storing the utensils in ice water is to wash and sanitize between each use and store them clean so they do not become a source of contamination. Picture taken.
***The spray bottle of sanitizer was not labeled as to the contents.
***Perishable food was being temperature abused. A large tube (3kg) of ground pork was 16C in the hand sink. It was discarded, opened and sprayed with bleach in the garbage can during the inspection. Pictures taken.
***A container of whole shell eggs was sitting on the shelf under the grill. They were removed to the cooler upon request.
***Dangerous thawing procedures were observed. There were two bags of frozen shrimp in the hand sink thawing. The bags of frozen shrimp were put in the cooler during the inspection. Shrimp were still frozen at the time of inspection.
***There was no hand sink available in the kitchen for the staff to wash their hands. The hand sink was unusable with 2 bags of frozen shrimp and a large tube of ground meat in the basin. The hand sink is to remain clear and available for use at all times. Product was removed from the basin during the inspection.
***Unsafe food handling practices were observed, perishable food being left at room temperature, unsafe thawing practices, unsafe utensil storage practices, recurring obstruction of the hand sink etc.
Feb 25, 2026, ***The faucet for the three compartment dishwashing sink was still leaking from the pipes., Feb 13, 2026, ***The leak at the faucet was still present. Staff indicated that a new faucet had been ordered. He expected that the work would be done next week. Follow up is planned for the week of Feb 21, 2026., Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Feb 25, 2026, ***The mops and wheeled mop bucket were being stored outside leaning against the back of the building exposed to ambient contamination. Discussed with the chef and reminded him that the equipment was to be stored inside where vermin and contamination would be more limited. They were moved back inside by the hot water heater again., Feb 13, 2026, ***the mops and mop bucket were still being stored outside. Discussed how insanitary this was and that the facility was to keep all equipment inside. Staff put the mops in the mop bucket and brought it into the hot water heater area of the facility. He indicated that the remaining equipment outside was being discarded and would be put in the bin., Jan 29, 2026, ***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
***there was uncleanable surfaces on the food equipment on the back counter. The protective covering (for shipping) on what appeared to be a meat tenderizer was damaged and soiled. Discussed with the chef that the damaged covering was to be removed and the equipment maintained in a clean and sanitary condition.
Feb 13, 2026, ***the mops and mop bucket were still being stored outside. Discussed how insanitary this was and that the facility was to keep all equipment inside. Staff put the mops in the mop bucket and brought it into the hot water heater area of the facility. He indicated that the remaining equipment outside was being discarded and would be put in the bin., Jan 29, 2026, ***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Jan 29, 2026, ***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Jan 29, 2026, ***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
***Staff was observed trying to mop up the water on the floor with a frozen mop with icicles on the strings.
***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
***There appeared to be insufficient storage for items associated with the facility. Mops and the wheeled mop bucket were being stored outside when the facility was not open.
Jan 29, 2026 , ***REPEAT: There was a leak from the faucet of the three compartment sink. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
Jan 29, 2026, ***REPEAT: There was still waste water on the floor. Discussed that plumbing was to be repaired and in good repair or further enforcement action may be taken., Jan 12, 2026, ***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
***There was food in containers being stored on the floor.
***The current FHP had not been posted (was expired from Jan 2025. Copy was sent during this inspection.
***There appeared to be leaking from the waste water system, it had soaked some rags and extended across the floor towards the cook line
Jan 2026, ***There was leaking from the faucet at the three compartment sink., Jun 2025, ***Discussed that the faucet for the three compartment sink was leaking and needed to be repaired.
***There was an accumulation of wet rags under the three-compartment sink/dishwasher area.
***The scoops were not being maintained in a clean and sanitary condition between uses.
***The dishwasher sanitizer concentration was not being checked often enough to ensure that the dishes were being adequately sanitized between uses.
***Kitchen staff were unaware of proper manual dishwashing. Kitchen staff were instructed as to proper dishwashing and sanitizing and were observed washing and sanitizing the plates and flat ware. All dishes were to be washed and sanitized manually as there was no indication as to the last time that the dishwasher was effective in sanitizing the dishes.
***General sanitation was not acceptable. there were soiled scoops in the bulk products, the bulk containers were not maintained in a clean and
***foods were being left uncovered. The hot holding unit was covered by the chef upon request. Explained that the food was to be covered when not being handled or served.
***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
***There was a company that came out for pest control but no records (they send by e-mail). Sent a link to the self monitoring check sheets. They did have some older records from June and Sept 2023.
*** Staff reported that the chef had signed up for the food safety course.
***The bleach source bottle had fabric protection present. Discussed that this was not food grade and that there were to be no additives in the bleach. Corrected during the inspection by making up a new solution using the small remainder of chlorine sanitizer from the empty dishwasher sanitizer container. The unacceptable containers were removed during the inspection.
***Perishable food was out at room temperature. The cut vegetables were covered and put in the cooler upon request. The pot of sauce that was less than 60C was poured into a container and put in the cooler. The bean sprouts in water had ice added to maintain a safe temperature.
***The dishwasher was not adequately sanitizing the dishes. The source bottle was empty. the chef went to get a new container of sanitizer., Discussed that all dishes were to be re-washed and sanitized as there was no indication as to when the sanitizer ran out.
***foods were being left uncovered. The hot holding unit was covered upon request. The cut vegetables in containers were covered upon request. The peanuts were covered upon request.
***Staff are to be checking the sanitizer concentration for the dishwasher at least once a day and recording the results.
***There was a company that came out for pest control but no records (they send by e-mail). Sent a link to the self monitoring check sheets. They did have some older records from June and Sept 2023.