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Ace & Queen Multicuisine Restaurant

605 2 Street Three Hills AB T0M 0N0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the facility at the time of the inspection.At the request of the PHI, the operator obtained bleach during the inspection and prepared a 100ppm sanitizing solution for use in the facility.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperatures of all the coolers and freezers in the facility were not monitored.Ensure temperatures of all the coolers and freezers in the facility are regularly monitored.The operator is required to maintain temperature logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of the high-risk foods, including eggs, salmon, beef steaks, sausages, and mayonnaise, stored in the walk-in cooler were measured at temperatures ranging from 10°C to 18°C using a probe thermometer.At the time of the inspection, the walk-in cooler was unable to maintain food at or below 4°C.The operator informed that high-risk foods, including salmon and meat, had been stored in the walk-in cooler overnight for thawing.Due to the temperature abuse and the inability of the walk-in cooler to maintain safe refrigeration temperatures, the operator discarded all high-risk foods stored in the walk-in cooler during the inspection upon PHI's request.Thawing and refrigeration of the high-risk foods will be done in the two prep coolers available in the facility until the walk-in cooler is fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not have a detergent, a rinsing agent and a sanitizer.The operator was advised to use a two-compartment sink for washing, rinsing and sanitizing all cooking utensils.The facility has to switch to "single-use customer utensils only" due to limited dishwashing capabilities.A 100ppm sanitizer solution was prepared in one of the sinks in the presence of the PHI. Proper manual dishwashing methods were discussed with the operator.Adequate numbers of single-use customer utensils were observed in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not supplied with paper towels during the inspection.The operator supplied paper towels to the sink upon PHI's request.The paper towel dispenser was in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The walk-in cooler is not able to maintain temperatures at or below 4 degrees C.-The dishwasher did not have a detergent, a rinsing agent and a sanitizer during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling tiles close to the cooking area are full of grease and dust.Ensure the ceiling tiles are cleaned.-The microwaves, shelves and counters in the kitchen area were observed to be very dirty during the inspection.Ensure the microwaves, shelves and counters in the kitchen area are properly cleaned and sanitized.-No written sanitation plan was available.The operator is required to develop a sanitation plan.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -An open bag of flour was stored below a food preparation counter.The operator was sealed the bag on PHI's request. Alternatively, the flour could be stored in a food grade container with a proper lid.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available.
    • 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?
      • A valid Food Handling Permit is not displayed for public view in the food premise.The operator was asked to display the Food Handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no protective cover on a light fixture above the cookline.Replace the missing protective cover on the light fixture above the cookline. Alternatively, the light bulbs can be replaced with shattered proof light bulbs.
  5. Initial Inspection

    0 infractions