ARQUIN Family Restaurant Ltd.
2 1 Avenue SE Falher AB T0H 1M0 · Food - General
10 inspections
- 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)?
- Facility dishwasher was not dispensing chlorine during the sanitizing cycle. Two cycles were run and could not dispense any chemical. Operator noted that they had not used it since the previous day.Correction.Operator primed the dishwasher on 3 attempts but could not dispense chlorine sanitizer. The fourth attempt dispensed adequate chlorine that reached 100ppm.
- 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
- 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?
- Operator does not maintain adequate temperature monitoring of food in storage and during handling.A temperature log is available, but no records made.CorrectionOperator was asked to ensure that temperature records are adequately documented.
- 23. Is the facility maintained in a clean and sanitary condition?
- The underneath of the deep fryer and oven are not in good sanitary condition due to grease accumulation and dirt build-up.CorrectionEnsure that the indicated location is cleaned and maintained in a sanitary condition.
- 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?
- Monitoring Inspection
4 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?
- Operator was thawing frozen meat at room temperature.*Operator noted that the meat had just (about 30 minutes) been taken out of the freezer for thawing. Checked the temperature of the meat and it was -12 degrees Celsius*CorrectionOperator was asked to thaw the meat in a working cooler.
- 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?
- Operator does not maintain adequate temperature monitoring of food in storage and during handling.A temperature log is available, but no records made.CorrectionOperator was asked to ensure that temperature records are adequately documented.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical/chemical dishwasher was not dispensing the sanitizer at the time of inspection. Operator run it for 5 times but no sanitizer was detected during the sanitizing cycle.CorrectionOperator was required to use the three-compartment sink as they wait for the technician to arrive to make repairs. Operator called the technician while the inspector was on site.Education was provided on the proper way of manual dishwashing and mixing of sanitizer solution.
- 23. Is the facility maintained in a clean and sanitary condition?
- The underneath of the deep fryer and oven are not in good sanitary condition due to grease accumulation and dirt build-up.CorrectionEnsure that the indicated location is cleaned and maintained in a sanitary condition.
- 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?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food surface sanitizer solution was mixed at the time of the inspection.Ensure that an approved sanitizer solution is made available before beginning food handling and that the solution remains at appropriate concentrations and available throughout the service period.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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?
- The bulk batter prepared earlier that same day, was noted to be stored in a large pail on the kitchen counter. The batter was room temperature. Correction:-The batter in large pail was moved into fridge and smaller portion was used for food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the coffee station was missing paper towels.Correction:-Paper towel was made available to do proper hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelves for plates and dishes storage food debris build up.Correction:- A routine cleaning of the shelves for dishes and plates storage was discussed with the operator.
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection egg carton flats were being used to catch grease from cooking utensils placed on them at the cooking station. These cartons may not be used as a surface as they are porous and not easily cleanable. The porous conditions and absorbed grease at room temperature may cause a condition favorable for bacterial growth. The egg cartons were discarded under the direction of the PHI during the inspection.Replace the cardboard with surface that is smooth and can be easily cleaned throughout the day (i.e. a baking sheet) to prevent favorable pathogen conditions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At the time of the inspection, deep fried ribs were noted to be stored inside of a cardboard box. Portions of the box were grease laden and the box was the prior packaging for another food item.Using absorbent materials for food storage and the re-use of food packaging pose risks for potential cross contamination and potential bacterial growth.Ensure that all food storage containers are food safe and are maintained in a clean and sanitary state.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?