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Aspen Crossing - Diefenbaker Restaurant

203079 Range Road 251 Mossleigh AB T0L 1P0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/29. The prep cooler was leaking water. Have the prep cooler looked and repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/29. The cutting board for the prep cooler was discoloured. Replace the cutting board or have the cutting board refinished.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The solution used to sanitize surfaces is a mixture of soap, bleach, and water. The solution must not contain any soap as the soap can decrease the effectiveness of the bleach solution. A fresh 100ppm bleach solution was prepared without any soap in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handles of the scoops in the flour and pancake mix were in direct contact with the bulk item. All scoops must be stored in a manner that prevents contamination of the bulk food item via the hands or scoop handle. Scoops moved at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Several of the prep coolers were not equipped with thermometers. Please obtain thermometers for all coolers that do not have a thermometer. 2) The standing stainless steel cooler containing vegetables had a temperature of 8-9C. All cooling units must be able to maintain a temperature of 4C or lower. Monitor the temperature of the cooler. If the temperature does not decrease, the unit will need to be serviced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The flour being used for fried squid is left at room temperature throughout the day. The flour used for battering fried squid can only be left at room temperature for a maximum of 2 hours. The flour must either be:1) Refrigerated when not in use or 2) The flour is left at room temperature and discarded every 2 hours. The insert of flour must be refilled with fresh flour every 2 hours.The flour had been out for more than 2 hours and was discarded at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 7/23/2024. The following areas need to be cleaned: - The exterior of the equipment down the cookline (i.e., prep coolers, deep fryers, etc.)- Floors underneath the equipment on the cookline and under the prep coolers- Ventilation canopy filters09/08/2023. There was a build-up of food debris and grease under the cookline and under the prep cooler. Please clean listed areas.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grease under the cookline and under the prep cooler. Please clean listed areas.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach surface sanitizer was too high (above 100ppm). Ensure the concentration of the bleach sanitizer is maintained at a food safe level (100ppm). Solution was diluted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle for the ice cream scoop by the bar was in direct contact with the ice used for customer drinks. Ensure all scoops are stored in a manner that prevents contamination of ice via hands or scoop handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were eggs and cooked chicken that were sitting on the counter near the cookline. Foods that are not being actively used must not be stored at room temperature. The eggs and chicken were moved to the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Violation Outstanding: Sanitizer test strips were expired. Obtain new test strips. QUAT test strips were not available at the time of the inspection. Please acquire QUAT test strips such that you can test and verify the concentration of the QUAT surface sanitizer solution. The solution was tested with the PHI's test strips at the time of the inspection and the concentration was detected to be 200ppm (satisfactory).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap by the handwashing sink. Ensure all handwashing sinks are equipped with soap, paper towel, and hot/cold running water. Soap dispenser was filled during time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris and grease under the cookline and under the prep cooler. Please clean listed areas.