4608 SPENARD RD , ANCHORAGE AK 99517
The most recent inspection in July 2026 found no violations at all. While past inspections noted some cold-holding temperature issues and cleanliness concerns, those were corrected on-site and have not recurred in the latest visit, suggesting the location is currently operating safely.
The most recent inspection in July 2026 found no violations at all. While past inspections noted some cold-holding temperature issues and cleanliness concerns, those were corrected on-site and have not recurred in the latest visit, suggesting the location is currently operating safely.
The most recent inspection found a blocked handwash sink and some produce slightly above 41°F, but these were minor, quickly corrected on-site issues with no signs of contamination or ongoing risk. Past temperature and cleanliness issues from 2023 have since been addressed, so current conditions don't indicate a real food-safety hazard.
No violations noted.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. AMC 16.60.160(5-205.11.A) ***Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and ware washing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. ***OBSERVED FOOD PREP HANDWASH SINK IN THE BACK OF FACILITY BLOCKED BY CARDBOARD BOXES. ENSURE HANDWASH SINKS ARE UNOBSTRUCTED AT ALL TIMES TO PROMOTE PROPER HANDWASHING. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***OBSERVED FOOD PREP HANDWASH SINK IN THE BACK OF FACILITY DID NOT HAVE HANDWASH SIGNAGE REMINDING EMPLOYEES TO WASH THEIR HANDS. ENSURE ALL HANDWASH SINKS HAVE A SIGN REMINDING EMPLOYEES TO WASH THEIR HANDS TO PROMOTE PROPER HANDWASHING.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED MULTIPLE ITEMS (TOMATOS, LETTUCE) THAT WERE MEASURED AT 45* F, THIS IS ABOVE THE COLD HOLDING THRESHOLD OF 41*F. ITEMS WERE INDICATED TO HAVE BEEN PLACED HERE 1 AND 1/2 HOURS BEFORE INSPECTION. PERSON IN CHARGE WAS INSTRUCTED TO PLACE THE ITEMS BACK IN THE WALK IN. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE AT ALL TIMES. CORRECTED ON SITE.
No violations noted.
The operator of a permitted food establishment categorized as F002 or F003 in AMC 16.60.110 shall have at least one certified food protection manager who is an active on-site person responsible for the day to day operation of the establishment. The certificate must be from an accredited program and is valid for 5 years. AMC 16.60.270 To obtain information on local class schedules for the Certified Food Manager please contact: Alaska CHARR (907) 274-8133 Alaska Hospitality Retailers (907) 646-4628 JTAK Food Safety (907) 398-2584 Thomson Prometric 1-800-786-3926 X 3416 Training Achievement Program 1-888-826-5222 AT LEAST ONE EMPLOYEE THAT IS INVOLVED IN THE DAY TO DAY OPERATION OF THE FACILITY NEEDS TO OBTAIN AN 8 HOUR FOOD MANAGERS CERTIFICATE.
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. AMC 16.60.140(3-304.11.A) OBSERVED FOOD DEBRIS AND PARTIALS ON BACK SIDE OF MEAT SLICER BLADE. OBSERVED MOLD ON RAILS IN BREAD STORAGE CABINET ON MAKE LINE. ENSURE BACK OF SLICER BLADE IS CLEANED/SANITIZED TO SIGHT AND TOUCH AND BREAD CABINET IS CLEANED/SANITIZED OF MOLD A FOOD DEBRIS.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. OBSERVED TEMPS IN THE BACKUP FRIDGE ON THE LINE MEASURED 50+*F AMBIENT. TEMPS OF PROBED SLICED TOMATOES MEASURED 42*F ONIONS MEASURED 42*F. UNTIL THE BACKUP FRIDGE CAN HOLD TEMPS AT 41*F OR BELOW, DO NOT STORE FOODS IN THAT FRIDGE.
No violations noted.