Agnee Indian
105 - 11735 105 Street Grande Prairie AB T8V 8L1 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted.Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet of the one handwash sink is not operational.Ensure the hot water faucet of the handwash sink is repaired/replaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted.Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C. Out of order sign is posted.Ensure all glasswasher is repaired. Until glasswasher is repaired, use the dishwasher to wash glassware.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met. Ensure Alberta approved food safety course is completed by operator.May 22, 2025Online course modules completed. Exam pending.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C.Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks.April 28, 2025Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs.May 8, 2025Temperature of final rinse water after several runs were 68.6, 69.7 & 69.8 Deg C. Repair Order issued.May 22, 2025Operator is working with service provider to repair. Looking at switching the dishwasher to chemical sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C.Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.May 8, 2025Glasswasher is still out of order. Out of order sign is posted.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met. Ensure Alberta approved food safety course is completed by operator.May 22, 2025Online course modules completed. Exam pending.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C.Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks.April 28, 2025Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs.May 8, 2025Temperature of final rinse water after several runs were 68.6, 69.7 & 69.8 Deg C. Repair Order issued.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C.Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.May 8, 2025Glasswasher is still out of order. Out of order sign is posted.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements have not been met. Ensure Alberta approved food safety course is completed by operator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C.Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks.April 28, 2025Temperature of final rinse water was 64 Deg C. Technician has scheduled for repairs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C.Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One handwashing sink is not in good repair. Low water pressure and leaking.Ensure hand washing sink is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning logs were not available for review. Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
20 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Mouldy paneer was observed inside the walk-in cooler.Five bite size paneer was discarded during inspection. Operator was educated on the importance of dating food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not kept in a sanitizer.Ensure all cleaning cloths are kept in a 100-ppm chlorine solution. Chlorine solution must be changed every 2 hours or as needed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff use cloth towel to dry hands. Further questioning revealed that cloth towel is used for drying & cleaning hands as well. Operator was educated on the importance of proper hand washing.Ensure only liquid soap and water is used to clean hands. Afterwards hands must be dried using single use paper towels. Do not use cloth towels to clean or dry hands.
- 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?
- Temperature logs are not kept for all refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
- 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?
- High risk food items are not dated for tracking purposes. Ensure all high-risk food items are dated.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw unwrapped shrimp was kept next to other foods. Potential cross contamination.Ensure all raw meats/seafoods are properly covered and stored in a manner to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items inside the walk in cooler and walk in freezer are not covered with lids or plastic wrap. Ensure all foods items are properly stored in containers with lids or properly wrapped with food grade plastic wrap.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spices, flour etc., are kept on the counter with no lids.Ensure all food items are appropriately covered during storage to prevent potential contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic in oil was kept at room temperature overnight. Approx.. 50 g of garlic in oil was discarded during inspection.Ensure garlic in oil is kept inside the cooler at 4 Deg C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher is not sanitizing. Temperature of final rinse water was 64.5 Deg C.Ensure dishwasher is repaired. In the meantime, manually sanitize in 100 ppm chorine solution (5 minutes contact time) in the prep sink until dishwasher is repaired. This is a short-term solution as facility lacks sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature glasswasher is not sanitizing. Temperature of final rinse water was 65.3 Deg C.Ensure all glasswasher is repaired. In the meantime, manually sanitize in 100 ppm chlorine solution for 5 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers were not available to verify sanitizer concentration. Operator purchased some during inspection. Ensure chlorine test papers are always available on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at all hand washing sinks were empty in the kitchen. Ensure single use paper towel dispenser is refilled immediately when its empty. Same applies to liquid soap dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid soap dispenser was empty at one of the handwashing sinks. Liquid soap in a pump style dispenser was provided during inspection.Ensure single use paper towel and liquid soap is always supplied at handwashing sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One handwashing sink is not in good repair. Low water pressure and leaking.Ensure hand washing sink is repaired.
- 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?
- Pest control monitoring program has not been implemented, and month records are not kept. Implement pest control monitoring program (set up mouse traps) and complete AHS checklist once a month.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Carpet mat is used on the kitchen floors.Ensure carpet mat is removed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Stove and inside of the upright fridge is dirty.Ensure stove and fridge are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning logs were not available for review. Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
- 23. Is the facility maintained in a clean and sanitary condition?
- All spice containers have a thick layer of coating. Spices are refilled without cleaning the containers first.Ensure all spice containers are cleaned and maintained.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator should have a valid food handling training certificate. It is recommended that certification resulting from training courses should be valid for five yearsafter completion of the course. After five years, operators or food handlers should be required toparticipate in a refresher or updating course.
- 20. Do food handlers at the facility have adequate food safety training?