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Abrio Place - Food

52 East Lake Avenue NE Airdrie AB T4A 2G8 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap noted under the back door to the kitchen**Replace weatherstripping.**Seal all gaps to prevent infiltration of pests into the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored directly on the top of the ice machine.**Store ice scoop in a clean and sanitary manner**Store ice scoop in a clean container before placing on the ice machine to prevent contamination of the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Goat cheese in the cold holding unit was measured at 13.8 degrees C. Food was discarded.2. Butter was stored at room temperature, measured at 22.2 degrees C. Butter was discarded.**Repair cold holding unit to ensure high-risk food items are held at 4 degrees C and below at all times**Do not store high risk foods at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **REPEAT VIOLATION!!!1. The hot water for the hand wash sink was turned off due to a leak in the faucet2. The faucet for the hand wash sink beside the entrance door of the kitchen was leaking.3. The hand wash sink beside the ice machine was obstructed with an insert container. Staff removed insert container from the sink.**Do not turn off hot water, hand wash sink must be equipped with hot and cold water at all times.**Repair leaking faucets.**Do not obstruct hand wash sinks and ensure that all hand wash sinks are easily accessible at all times to promote proper hand hygiene practice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Customer utensils were stored in the holder in the dish washing room with the business end facing up.**Store utensils with the business ends facing down to prevent contamination of the utensils when handling them.2. The can opener in the kitchen had a build-up of dried food particles on it.**Wash and sanitize food equipment**Ensure that food equipment is washed and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amount of dust build-up was noted on the ventilation hood above the gas cook top and above the oven.**Please clean.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink beside the ice machine in the food prep area was out of paper towel.2. The hot water for the hand was sink in the dish washing area was turned off.**Please ensure that all hand wash sinks are equipped with hot and cold water, soap and single-use paper towel at all times.
  9. Initial Inspection

    1 infraction

    • 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?
      • There was a gap visible along bottom of back door to kitchen. Repair weatherstripping to prevent pest entry.
  10. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sneeze guard was not yet installed by service window.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand up cooler and freezer in the kitchen was not yet turned on. Ensure these are maintaining the appropriate temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not yet stocked with paper towel.
    • 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?
      • There was a gap visible along bottom of back door to kitchen. Repair weatherstripping to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were not fully installed. Ensure installation of ceiling tiles in food prep areas is completed.