Achti's Steak & Pizza
4931 49 Street Redwater AB T0A 2W0 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bar sanitizer had insufficient concentration of disinfectant chemical. Sanitizers are required to be at adequate concentration for proper sanitizing of surfaces. A new sanitizer solution of 100 ppm chlorine was made.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed in all bulk dry storage containers. Scoops are required to be cleaned and sanitized after each use to prevent cross contamination. Ensure that all scoops used in bulk dry storage are cleaned and sanitized after every use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers holding cutlery was observed to have debris in the bottom of the container. All equipment which contacts food is required to be clean and free of debris to prevent cross contamination. Ensure that the cutlery holders are cleaned more frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The fridge thermometer was observed to be at 7c. Temperature in the cooler read 2.3 C with a infrared temperature gun. All fridges are required to have working thermometers to ensure food safe temperatures of all perishable foods. Ensure the thermometer in the walk-in cooler is replaced or repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was observed to be thawing on top of the ice machine. All thawing of foods are required to be thawed under cold running water, in the fridge, or in the microwave to prevent bacterial growth. The operator immediately began thawing the meat under cold running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was observed as a liner in the cooler on the food storage shelves. Cardboard can harbor bacteria and is not a cleanable surface. All shelving is required to be durable, non-absorbent, and easily cleanable. Ensure that the cardboard is removed, and the shelving is cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife was observed to be stored in a cardboard sheath. All equipment is food contact is required to be maintained in a condition that prevents contamination. Ensure that all knives are properly stored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mold build-up was observed on the walk-in cooler shelves. All equipment must be maintained in a condition that prevents contamination of food. Ensure that the mold on the shelves is removed, and the shelves are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning lists were observed during inspection. All facilities where food preparation occurs are required to have written cleaning procedures to ensure the facility is maintined in a clean and sanitary condition. Ensure written cleaning procedures are available during re-inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There wasn't any chlorine detected in the sanitizer solution bucket next to the handsink in the kitchen. Wiping cloths can harbour and spread microbes to food contact surfaces. A sanitizer solution of 100 ppm is required to reduce the amount of microbes on the wiping cloths in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The staff are polishing the silverware and dishes after they have airdried from being washed and sanitized. Polishing the dishes and utensils can contaminate them. Ensure that the dishes and utensils are only airdried and then put away with no polishing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The scoop was left in the bulk flour bin. A scoop left in the food bin can lead to hand contact with the food and infrequent washing and sanitizing of the utensil. Ensure scoops are stored outside of the food containers and washed and sanitized on a frequent basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 current valid permit is not on display to the customers. Ensure the current valid food handling permit is put on display for the customers.
- 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?
- Monitoring Inspection
0 infractions