Amy's Restaurant
120 Service Road SE Vulcan AB T0L2B0 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- 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?
- Multiple floor tiles were missing at the entrance of the back kitchen. **Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple floor tiles were missing at the entrance of the back kitchen. **Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**The baffle filter of the ventilation canopy underneath the stoves and deep fryer had a significant amount of food debris and grease accumulation. **Please clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- **Outstanding**The mechanical dishwasher was not pulling enough water for dishwashing. - The staff stated that they will be contacting a repair company immediately. **Please repair. Note: Staff is currently performing manual dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Broken plastic cover on the hot holding unit was observed. **Please replace to prevent cross contamination as the pieces of plastic can break and contaminate the food underneath.2. Metal cans were being re-used to store food items throughout the kitchen. **Please replace the metal cans with reusable food grade storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - In-between the cooking equipment in the cook line. - The baffle filter of the ventilation canopy underneath the stoves and deep fryer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- The mechanical dishwasher was not pulling enough water for dishwashing. - The staff stated that they will be contacting a repair company immediately. **Please repair. Note: Staff is currently performing manual dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Broken plastic cover on the hot holding unit was observed. **Please replace to prevent cross contamination as the pieces of plastic can break and contaminate the food underneath.2. Metal cans were being re-used to store food items throughout the kitchen. **Please replace the metal cans with reusable food grade storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - In-between the cooking equipment in the cook line. - The baffle filter of the ventilation canopy underneath the stoves and deep fryer.
- 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
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3/4. There was sweet and sour pork that had been partially cooked and left at room temperature for roughly 3 hours. The internal temperature was measured with a probe thermometer and was 25C. High risk foods must not be left in the temperature danger zone (4C to 60C) for more than 2 hours. All food must be kept cold at 4C or lower OR kept hot at 60C or higher. The sweet and sour pork was discarded at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/4. Outstanding. Deep cleaning of the facility must be completed. The following areas must be cleaned:- Exterior of all equipment- Floors and walls around the cookline- Inside equipment (i.e., standing cooler with glass doors)- All high touch surfaces (i.e., cooler handles, light switches, etc.)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The handle of the scoop in the flour container was in direct contact with the flour. All scoops must be stored in a manner that prevents contamination via hands or scoop handles. Scoop was moved at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was frozen meat being thawed in the prep sink in stagnant water. This is an unsafe thawing practice. Safe thawing practices include:1. Under cold running water2. In the fridge overnight3. Microwave4. Cook from frozen. The cold water was turned on at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Several items were observed in the basin of the cookline handwashing sink. All handwashing sinks must be designated for handwashing only and must not be obstructed from use. Items removed at the time of the inspection. Ensure the handwashing sink is used for handwashing only.
- 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 was a piece of raw wood being used as a shelf but the sink at the front server's station. All shelves must be moisture-resistant and easily cleanable. The shelf must be removed or treated/painted to render it moisture-resistant.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning of the facility must be completed. The following areas must be cleaned:- Exterior of all equipment- Floors and walls around the cookline- Inside equipment (i.e., standing cooler with glass doors)- All high touch surfaces (i.e., cooler handles, light switches, etc.)
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- 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)?
- The low temperature chlorine dishwasher was not dispensing any chlorine. Please have the unit serviced. A 2-compartment sink and bleach were onsite. A manual dishwashing procedure must be used until the dishwasher has been serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning of the facility is needed:- Under equipment- The walls around the equipment- Inside coolers - High touch surfaces
- 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
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was being thawed in warm water. This is an unsafe thawing practice. Safe thawing practices include:1. Under cold running water2. In the refrigerator overnight3. Microwave4. Cook from frozenThe cold water was turned on during time of inspection.
- 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?
- Mouse droppings were observed on the floor of the dry storage room. Actions: - Clean droppings. - setup mouse traps around the kitchen- Fill any entry points- Keep record of monthly pest control https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a large build-up of ice underneath the condenser fan in the walk-in freezer. The walk-in freezer needs to be serviced to ensure it is operating properly. All food items must be stored away from the condenser fan to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation (Outstanding): The following surfaces/equipment require cleaning and sanitizing due to a build-up of grease and debris:- High-touch surfaces such as handles- Cooler doors- Under the cookline and under the prep coolers- Inside the standing cooler with the glass doors- Floor around the ice machine- All cardboard needs to be removed from around the cookline as it cannot be properly cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?