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Aspen Crossing - The Bergquist House Tavern

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

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5/29. The temperature of the food in the inserts in the top prep cooler were measured at 8C to 9C. The temperature setting for prep cooler was turned down at the time of the 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?
      • 5/29. There was a gap in the weatherstripping by the back door. Repair weatherstripping to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/29. There were utensils being stored in the hot water. The temperature of the water was 31C. The water was discarded, and the insert was refilled with water with a temperature above 60C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/6. Violation Outstanding:- Ventilation canopy filters must be cleaned. The following areas must be cleaned:- The ventilation canopy filters- The floors around the dishwashing pit. - Inside the fridges in the basement storage
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The solution used to sanitizer 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.2) The Quats surface sanitizer behind the bar had a concentration of 0ppm. The Quats sanitizer must have a concentration of 200ppm. Fresh solution with a concentration of 200pm was obtained at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were non-reusable blue paper towels covering various food items (i.e., bacon). The paper towels were in direct contact with the bacon. All food covers that come into contact with greasy food such as bacon must be made of non-porous, food grade material. The paper towels were discarded and a lid was placed on the insert of bacon.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was garlic butter prepared with fresh garlic and stored at room temperature. Garlic butter made with fresh garlic must be refrigerated to prevent growth of Clostridium botulinum.All garlic butter made with fresh garlic must be refrigerated. Garlic butter made with powdered garlic can be left at room temperature.2) The flour being used for fried chicken is left at room temperature throughout the day. The flour used for battering fried chicken 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.3) There were inserts of sauces in the hot holding unit that were not properly reheated before placing in the hot hold. All food must be heated/reheated to a minimum temperature of 74C before placing in the hot hold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas must be cleaned:- The ventilation canopy filters- The floors around the dishwashing pit. - Inside the fridges in the basement storage
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler in the kitchen had a temperature of 12C. All foods were moved to the bottom of the prep cooler. Service top of the prep cooler to ensure it can maintain a temperature of 4C or lower.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Quats surface sanitizer was below 200ppm. The Quats surface sanitizer solution must be frequently changed to it ensure it has a concentration of 200ppm. Old solution was discarded and bucket was filled with fresh solution with a concentration of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler in the kitchen had a temperature of 12C. All foods were moved to the bottom of the prep cooler. Service top of the prep cooler to ensure it can maintain a temperature of 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strips onsite were expired. Obtain new test strips.