Skip to content
Loading map…

ABC Country Restaurant - Kitchen

2085 50 Avenue Red Deer AB T4R 1Z4 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile in the dish pit was broken and allowing water to pool in the exposed ground.Please ensure that the floor tile is replaced or repaired to create a smooth, easy to clean, non-absorbent surface.**Observed again on March 19.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium sanitizer is dispensed into sanitation pails through a dispensing unit in the mop storage and grease trap area.1. Pails of sanitizer in the kitchen were tested with a QT-40 test strip and found to be at 0 ppm. Staff members were asked to refill the sanitizer pails, and the concentration of the sanitizing solution was verified to be at 200 ppm.Please ensure that pails of sanitizer solution are regularly changed out so that the concentration of sanitizer can remain effective for concentration. 2. A damp cloth used for wiping food contact surfaces was left on a countertop after use.Please ensure that wiping cloths are submerged in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen onion rings and fries were observed being stored in a cardboard box without any lid or material between the food and the box to protect from contamination. Please ensure that food items are stored in food-grade containers to ensure protection from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and QUAT test strips for the dishwasher and sanitizer pails were expired. Please ensure valid test strips are available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink in the bar area is missing soap and paper towels in a roll stand.Please ensure that handwashing stations are equipped with soap and dispensable paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile in the dish pit was broken and allowing water to pool in the exposed ground.Please ensure that the floor tile is replaced or repaired to create a smooth, easy to clean, non-absorbent surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor surfaces in the kitchen, including the walk-in cooler and line cook area were found to be dirty with food and grease buildup and requires a deep clean.2. A room storing and supplying soda to fountains had a large spill in the corner that requires cleaning.Please ensure that floors, corners, and hard to reach areas are routinely cleaned and maintained.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3 closed containers of carrots in the cooler were observed stored on the floor. Informed manager who placed them onto the stainless-steel rack. Please ensure food products are not directly stored on the floor
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and QUAT test strips for the dishwasher and sanitizer pails were expired. Please ensure valid test strips are available onsite.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple QUAT sanitizer pails only measured 100ppm when tested. Informed operator who replaced and refilled pails with fresh solution. Please ensure sanitizer solution concentration is monitored and 200ppm is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were found in the dry storage bulk bins with the handle dirty/submerged inside the ingredient. Informed operator who washed and sanitized scoops. Please ensure the handle for scoops are upright or place outside the container to prevent contamination of the food product.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of 2 QUAT sanitizer pails measured 0ppm when tested. Informed manager who replaced the solution of the pails. Retested and measured concentration was acceptable (200ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the microwaves in the kitchen were dirty and food debris was observed inside. Please ensure a routine cleaning scheduled is followed and microwave interiors are properly cleaned.