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Anaiah's Family Restaurant

5728 47 Avenue Stettler AB T0C 2L1 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was created during the inspection. Please ensure sanitizer for disinfecting food contact surfaces is available and used during food preparation times. Please also ensure reusable cleaning cloths remain submerged in sanitizer buckets when not actively in use.
    • 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 records are being maintained, however they were unclear. Logs for the prep cooler were unobserved.Please ensure each of the provided templates is used for one unit, and the name of the unit is noted on the top right.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure scoops in the dry storage (eg. flour) bins are stored in a manner that prevents contamination (i.e. so the handle does not touch the product).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • However, please ensure any equipment/potential food contact surfaces are maintained in a sanitary condition.Discussed either replacing or scrubbing down and painting the table by the white fridge (across from the prep cooler) and the drawers underneath the back food prep table as there was build-up/stickiness observed.Please ensure all surfaces in the kitchen are maintained in a smooth, easily cleanable condition.
  2. Risk Management Inspection

    2 infractions

    • 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 records are not being maintained. Please ensure temperature checks are conducted for all refrigeration and hot-holding units and logged at least twice daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator confirmed that a quote has been received to repair the chlorine injector for the commercial dishwasher. Please ensure repair takes place promptly.Until then, dishes are being manually submerged in a 100ppm chlorine solution following mechanical washing and rinsing.
  3. Monitoring Inspection

    3 infractions

    • 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 records are not being maintained. Please ensure temperature checks are conducted for all refrigeration and hot-holding units and logged at least twice daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measuring temperatures higher than 4C at the time of the inspection, possibly due to frequent opening and closing. Please ensure the prep cooler (including top inserts) are able to hold foods below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine concentration was detected when the chemical commercial dishwasher was tested. Staff were asked to wash and rinse in the dishwasher and sanitizing using a bleach solution in the adjacent sink for the time being (solution was ~50ppm chlorine when tested and staff were asked to ensure the solution is tested at 100ppm prior to submerging dishes). Please ensure the commercial dishwasher is able to sanitize dishes with 100ppm chlorine by:- probing the machine so more sanitizer is ejected- change out the chlorine bucket (if it is old, the strength may have dissipated)- or have the machine serviced by a professional
  4. Monitoring Inspection

    0 infractions

  5. 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?
      • The handwashing sink in the back area is very hard to get into. The big dough mixer blocks the access to the sink to wash hands. It is not a very good set up to allow staff to wash their hands when preparing food. I was able to get into it and wash my hands, but the mixer location just does not provide adequate access to the sink. I recommend either moving the mixer to another location or moving the table toward the door about 6 inches to allow for access to the handwashing sink. A table that was 6 inches smaller might also solve the problem allowing you to move the mixer away from the handwashing sink. Better separation of the hand washing sink for the food preparation equipment is required. Water from the handwashing sink can splash onto the equipment and potentially get into the dough basin part of the mixer.