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A Food Fair

10520 100 Street Westlock AB T7P 2C6 · Food - General

24 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only about 1 inch high of sanitizer left in the container for the dishwasher and the facility did not have any more sanitizer left for the dishwasher. It was being ordered during inspection. Ensure that chemical levels for the dishwasher be checked on a daily basis to ensure that all the chemical be re-supplied on stock on time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked bacons being displayed on the steam table were kept at 50C during inspection. Two stacked containers were used to store bacons on the steam table. Please ensure that only one container be used to store foods when being displayed on the steam table in order to keep foods at 60C or above. The on site staff was required to heat up bacons on the grill quickly until the internal temperature reached 74C; then, they were transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only about 1 inch high of sanitizer left in the container for the dishwasher and the facility did not have any more sanitizer left for the dishwasher. It was being ordered during inspection. Ensure that chemical levels for the dishwasher be checked on a daily basis to ensure that all the chemical be re-supplied on stock on time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Towels were observed to be inserted at the bottom of the side door. Manager reported that there have been some gaps over there since snow could come into the kitchen through those gaps. Gaps must be sealed off to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Carpets were observed on the floor at the area used for food container storage. Ensure that carpets be removed and non-absorbent and smooth floor coverings should be installed to ease the cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stainless food containers were observed dirty. The floors in the back dishwashing area and 2-compartment sink area were observed dirty. Cleaning must be carried out to the food containers and also at the noted areas on a regular basis.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smashed potatoes and cooked bacons intended for hot holding display were kept at 50C on the steam table. The containers of the above foods were observed being put into the second container on the steam table so the food containers did not come into contact with the hot water directly. The on site staff were required to heat up the above foods in the microwave oven or in the oven quickly until the internal temperature reaches 74C; then, they can be transferred back to the steam table for hot holding and only one container is used for each food on the steam table. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer container hooked up with the low temperature type of dishwasher was empty. After a new bottle of sanitizer was added and sanitizer line was primed, a 100ppm chlorine residual was obtained. Ensure that the chemical levels for the dishwasher were checked on a daily basis. Chlorine residual was checked on a regular basis as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grills were observed greasy. The floors at the dishwasher area and at the 2-compartment sink area in the back of the kitchen were observed dirty. The exteriors of the dishwasher was observed dusty. Cleaning must be carried out at the above noted areas on a regular basis.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line has been under repair. No foods were being stored in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line has been under repair. No foods were being stored in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
  11. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line was maintained at 10C on the top and also at the bottom cooling cabinet. Discussed with the manager during inspection that all the foods being stored in there should be transferred to the walk-in cooler or the cooler at the front serving area which were maintained at the front 4C during inspection. This sandwich prep cooler must be checked and necessary repairs must be carried out. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps were observed at the bottom of the side door in the kitchen. Gaps must be properly sealed off to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interiors and exteriors of the dishwasher were observed dirty. Cleaning must be carried out at the noted areas on a regular basis.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was maintained at 11C and the reading indicated on the temperature gauge outside of the walk-in cooler was at 52F. However, perishable foods such as turkey breast, open packaged pickles and sauce were still being stored in it. The internal temperatures of the above foods were checked, turkey breast and pickles were required to be transferred to another cooling unit right away. However, the big pail of sauce was maintained at 8C and was required to be disposed of. Ensure that no high risk foods be stored in the walk-in cooler until it is repaired and proved to be maintained at 4C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some roasted turkey breasts were kept at room temperature. The kitchen staff advised that she will slice them after she finishes cooking another food. Ensure that high risk foods be pulled out of temperature control close to handling time to minimize the amount of time when high risk foods stay in the danger zone.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send the food safe certificates for the current kitchen staff to our office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors, the exteriors of the cooking appliances such as deep fryers and grills, floors under the entire cooking line were observed dirty and greasy. The dish racks were observed dirty. Cleaning must be carried out at the above noted areas and also throughout the entire facility on a regular basis. Written sanitation plan must be kept in place up to inspections. Recommend that new dish racks be obtained as it is likely to be difficult to clean the current ones.
  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was aware that both the walk-in freezer and walk-in cooler had been down since this morning. However, high risk foods were still being stored in them. The temperature indicated on the temperature gauge outside of the walk-in cooler was at 52F/11C. The facility was required to transfer all the high risk foods from the above cooler and freezer to other cooling units which were maintained within the required temperature range immediately. Staff training should be carried out as the food temperatures should be closely monitored by kitchen staff. Ensure that high risk foods be kept refrigerated at 4C or below at all times. In the meantime, repairs must be carried out to the walk-in freezer and walk-in cooler and no high risk foods be stored in them until they are properly repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some roasted turkey breasts were kept at room temperature. The kitchen staff advised that she will slice them after she finishes cooking another food. Ensure that high risk foods be pulled out of temperature control close to handling time to minimize the amount of time when high risk foods stay in the danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors, the exteriors of the cooking appliances such as deep fryers and grills, floors under the entire cooking line were observed dirty and greasy. The dish racks were observed dirty. Cleaning must be carried out at the above noted areas and also throughout the entire facility on a regular basis. Written sanitation plan must be kept in place up to inspections. Recommend that new dish racks be obtained as it is likely to be difficult to clean the current ones.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine residual was obtained from the bleach solution spray bottle. One staff was required to re-prepare a 100ppm bleach solution during inspection and concentration can be checked with a chlorine test strip. Wiping cloths were stored in a soapy water. Ensure that wiping cloths be stored in a sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy, the exteriors of the deep fryers and grill and floors under the entire cooking line were observed greasy. The tops of the dishwasher, dish racks and the door handles of the display cooler were observed dirty. Cleaning at the above noted areas must be carried out on a regular basis. Recommend that dish racks be replaced with new ones.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as smashed potatoes and bacons were kept in double containers on the steam table and foods were kept around 50C during inspection. The staff was required to reheat foods on the stove quickly until the internal temperatures reach 74C; then, they can be transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods were being stored directly on the floor of the walk-in freezer. Ensure that foods be stored 6'' above the floor to ease the floor cleaning.
  19. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacons were left in the back area of the stove and were kept at 35C during inspection. The staff reported that they had been kept longer than 2 hours at room temperature and the staff was required to dispose of those bacons during inspection. Bacons can be cooked on orders or cooked bacons can be kept at or above 60C or kept refrigerated. Ensure that high risk foods be kept out of the danger zone at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods were being stored directly on the floor of the walk-in freezer. Ensure that foods be stored 6'' above the floor to ease the floor cleaning.
  20. Risk Management Inspection

    0 infractions

  21. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The doors of the display cooler were observed greasy. The shelving units in the back area where single use disposable serving utensils were being stored were observed dusty. Cleaning must be carried out at the noted areas on a regular basis.
  22. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The doors of the display cooler were observed greasy. The shelving units in the back area where single use disposable serving utensils were being stored were observed dusty. Cleaning must be carried out at the noted areas on a regular basis.
  23. Risk Management Inspection

    0 infractions

  24. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of walk-in cooler and the cooling unit at the front serving area were maintained at 8C and 10C respectively during inspection. The staff were required to transfer all the high risk foods being stored in them to other cooling units which were maintained at 4C or below during inspection. The above cooling units must be checked and closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was hooked up with the low temperature type of dishwasher during inspection. After the sanitizer was hooked up with the dishwasher, a 100ppm chlorine residual was obtained from the dishwasher. The dishwasher was deemed working properly. Ensure that all the chemicals connected with the dishwasher be checked on a regular basis to prevent air being sucked back into the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice were observed in the deep freezers close to the side door and also in the small white freezer in front of the cooking line and they must be defrosted on a regular basis. Floors under the deep fryers, under the dishwasher areas and at the back work station areas were observed dirty. Dish racks were observed dirty as well. Cleaning must be carried out at the above noted areas on a regular basis.