[KevanGuy]

Yes May 01, 2008 MANUAL METHOD (CLEAN IN PLACE) - Utensils (specifically large items) and equipment such as tables and counters for use in this food establishment are not being cleaned and sanitized properly. When utensils and equipment are washed manually in a food establishment, cleaning and sanitizing shall conform to the method noted.
Yes May 01, 2008 CONTAMINATION GENERAL - Food in this food establishment is not being protected from contamination. No owner of a food establishment shall display, keep, store, or transport food unless it is protected from contamination.
No May 01, 2008 REPAIR/CLEAN/NUISANCE - The equipment is not in good repair, is constructed in a manner that is causing or will cause contamination of food, and/or is not being maintained in a clean condition. All equipment must be kept in good working order and condition, maintained in a manner that ensures the safe and sanitary handling of food, and washed and sanitized in a manner that removes contamination.
No May 01, 2008 FLOORS - The surface of the floors in this food establishment are not acceptable. The surface of floors shall be smooth, impervious to moisture, and easily cleanable where food is prepared or processed, utensil/equipment cleaning areas, walk-in coolers and freezers, where opened foods are stored, and in rooms containing handwash basins, toilets, or showers.
No May 01, 2008 FOOD/UTENSIL STORAGE - Foods and/or utensils are not being stored in a satisfactory manner. All food, equipment, and utensils must be protected from contamination and stored in a safe and sanitary manner. Food, equipment, and utensils shall not be stored in a washroom or any area of potential contamination.
Yes Apr 23, 2008 MANUAL METHOD (CLEAN IN PLACE) - Utensils (specifically large items) and equipment such as tables and counters for use in this food establishment are not being cleaned and sanitized properly. When utensils and equipment are washed manually in a food establishment, cleaning and sanitizing shall conform to the method noted.
Yes Apr 23, 2008 CONTAMINATION GENERAL - Food in this food establishment is not being protected from contamination. No owner of a food establishment shall display, keep, store, or transport food unless it is protected from contamination.
Yes Apr 23, 2008 FOOD CONTACT MATERIAL - Packaging or material that comes in contact with foods is not safe. All packaging or material that comes in contact with foods must be clean, sanitary, and made of food grade material. The use of black or green garbage bags or any other material not listed as food grade by the Canadian Food Inspection Agency is not permitted. May 01, 2008
No Apr 23, 2008 REPAIR/CLEAN/NUISANCE - The equipment is not in good repair, is constructed in a manner that is causing or will cause contamination of food, and/or is not being maintained in a clean condition. All equipment must be kept in good working order and condition, maintained in a manner that ensures the safe and sanitary handling of food, and washed and sanitized in a manner that removes contamination. May 01, 2008
No Apr 23, 2008 REPAIR/CLEAN/NUISANCE - The equipment is not in good repair, is constructed in a manner that is causing or will cause contamination of food, and/or is not being maintained in a clean condition. All equipment must be kept in good working order and condition, maintained in a manner that ensures the safe and sanitary handling of food, and washed and sanitized in a manner that removes contamination.
No Apr 23, 2008 FLOORS - The surface of the floors in this food establishment are not acceptable. The surface of floors shall be smooth, impervious to moisture, and easily cleanable where food is prepared or processed, utensil/equipment cleaning areas, walk-in coolers and freezers, where opened foods are stored, and in rooms containing handwash basins, toilets, or showers.
No Apr 23, 2008 FOOD/UTENSIL STORAGE - Foods and/or utensils are not being stored in a satisfactory manner. All food, equipment, and utensils must be protected from contamination and stored in a safe and sanitary manner. Food, equipment, and utensils shall not be stored in a washroom or any area of potential contamination.
No Apr 23, 2008 LOCATION/CONSTRUCTION - The lighting fixtures are located and/or constructed so that food could become contaminated if a fixture breaks. The owner of a food establishment shall ensure that the lighting fixtures are located and constructed so as to prevent contamination of food in the event that the fixture breaks. May 01, 2008
No Apr 23, 2008 REPAIR/CLEAN/NUISANCE - The equipment is not in good repair, is constructed in a manner that is causing or will cause contamination of food, and/or is not being maintained in a clean condition. All equipment must be kept in good working order and condition, maintained in a manner that ensures the safe and sanitary handling of food, and washed and sanitized in a manner that removes contamination. May 01, 2008
No Apr 23, 2008 SEPARATION/ADEQUATE SPACE - Storage facilities for this food establishment are not providing adequate space or separation of stored items. The owner shall ensure that articles not associated with the processing, preparation, handling, serving or storage of food are stored distinctly separate from any food area. Storage spaces must also enable each class of item to be kept distinctly separate from each other. May 01, 2008
No Apr 23, 2008 REPAIR/CLEAN/NUISANCE - The equipment is not in good repair, is constructed in a manner that is causing or will cause contamination of food, and/or is not being maintained in a clean condition. All equipment must be kept in good working order and condition, maintained in a manner that ensures the safe and sanitary handling of food, and washed and sanitized in a manner that removes contamination. May 01, 2008
No Apr 23, 2008 SUPPLIES - The hand washing basins for this food establishment do not have adequate supplies. Every hand washing basin shall be supplied with hand soap in a suitable dispenser and a hot air dryer or single service disposable or individual use towels in a suitable dispenser. May 01, 2008
No Apr 23, 2008 VERMIN PROOFING - This food establishment is not properly constructed and/or managed to prevent the entry of vermin. A food establishment shall be constructed and maintained to prevent the entry of cockroaches, silverfish, rodents, flies, and other vermin. May 01, 2008
No Apr 23, 2008 POOR PRACTICES REQUIRE FOOD HANDLER EDUC - A food handler lacks knowledge to handle foods safely. The persons named above must register in an approved food safety course. To register phone 943-8030 (Calgary), 995-2638 (Okotoks), 762-2990 (Banff). May 01, 2008
No Apr 23, 2008 WRITTEN PROCEDURES/RECORDS - Written procedures and/or records to ensure a safe and sanitary operation are not kept at this food establishment. A food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance. May 01, 2008
No Apr 23, 2008 CLEAN/GOOD REPAIR - This food establishment is not being kept clean and in good repair. The owner of a food establishment shall ensure that the food establishment is maintained in a clean and sanitary condition, in good repair and in sound condition. May 01, 2008
No Apr 23, 2008 CLEAN/GOOD REPAIR - This food establishment is not being kept clean and in good repair. The owner of a food establishment shall ensure that the food establishment is maintained in a clean and sanitary condition, in good repair and in sound condition. May 01