Skip to content
Loading map…

Astoria Hotel - Papa George's Restaurant

406 Connaught Drive Jasper AB T0E 1E0 · Food - General

12 inspections

  1. 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 detergent and sanitizer feed lines for the low-temperature dishwasher were incorrectly connected to the chemical containers. As a result, sanitizer was dispensed into the wash cycle, while detergent was dispensed into the rinse cycle. Dishes and utensils were not adequately cleaned or sanitized because the wash cycle lacked detergent for proper soil removal, and the rinse cycle lacked sanitizer for effective disinfection.- Staff were instructed to reconnect the lines correctly and primed the pumps during the inspection to ensure proper chemical dosing.- All dishes and utensils must be rewashed and sanitized in the dishwasher after this correction.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of the sanitizer in the rinse solution of the dishwasher was not being tested regularly. - Ensure the sanitizer concentration in rinse water and the dishwashing machine's condition are monitored daily.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low-temperature glasswasher at the bar is not operational. A "Not to Use" sign was present on the machine.- Ensure the machine is serviced and maintained in good working order.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test kit is not functioning as it gives false results. A new test kit was brought to the bar for correction during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low-temperature glasswasher at the bar is not operational. The chlorine sanitizer in the rinse water was not detectable after the pump was primed. - Ensure the machine is serviced and maintained in good working order.
  4. 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)?
      • The low-temperature dishwasher is not operational due to the absence of chlorine sanitizer in the rinse water. Ensure the dishwasher is serviced and the chlorine concentration in the rinse water is maintained at 100 ppm. Use the manual sanitizing method until the machine is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher at the bar is not operational as the sanitizer dispensing pump is not running during the runs. - Ensure the machine is serviced and maintained in good working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was not operational at the time of inspection. Ensure the dishwasher is serviced and maintained in good working order. Monitor the condition of the machine daily.(The service contractor was immediately called in to fix the machine.)
  5. 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 concentration of chlorine sanitizer in the rinse water of the low-temperature glasswasher at the bar was not detectable. The chemical pump was not operating.- Ensure all glasses and utensils are washed and sanitized in the operational dishwasher in the kitchen until the machine is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher at the bar is not in good working order as the sanitizer dispensing pump is not running during the runs. - Ensure the machine is serviced and maintained in good working order.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coleslaw and other food items requiring refrigeration were noted being stored in the unfunctional glass-door fridge at the prep line in the kitchen. - Ensure all potentially hazardous items requiring refrigeration are stored at or below 4 C. Do not store foods in the unfunctional fridge until it is fixed. - Staff was directed removed the food items during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass-door fridge facing the prep line is not operational. - Ensure it is fixed or replaced.
  8. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage cans in the kitchen are not covered. - Ensure garbage cans are covered with suitable lids so as to help reduce pest attractions.
  9. Risk Management Inspection

    2 infractions

    • 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?
      • There are still a couple of flies present in the kitchen. - Ensure the flies are eliminated from the kitchen and effective pest control measures are in place.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There are no covers for the garbage cans in the kitchen. - Ensure garbage cans are covered with suitable lids so as to help reduce pest attractions.
  10. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the rinse of the glasswasher at the bar was not detectable. Do not use the glasswasher at the bar until it is serviced/fixed.
    • 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?
      • Pest control records were not available at time of inspection. Ensure that monthly pest control checklist is completed and kept on site for review by the health inspector.
    • 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?
      • A few flies are present in the kitchen. - Ensure the flies are eliminated from the kitchen and effective pest control measures are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher at the bar is not in proper working order. - Ensure it is serviced and kept in good working order.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There are no covers for the garbage cans in the kitchen. - Ensure garbage cans are covered with suitable lids so as to help reduce pest attractions.
  11. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available test strips to measure chlorine concentration were noted to be expired (04/19). Ensure that working chlorine test strips are available to verify sanitizer concentration. Test sanitizer solutions each time they are prepared.
    • 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?
      • Pest control records were not available at time of inspection. Ensure that monthly pest control checklist is completed and kept on site for review by the health inspector.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping/cleaning cloths were observed on food preparation surfaces in the kitchen. The operator corrected and submerged the wiping cloth into a bucket pail of 100ppm chlorine/bleach sanitizer solution during the inspection.All cleaning cloths must be stored in a sanitizing solution. Please do not store cleaning cloths on prep counters.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available test strips to measure chlorine concentration were noted to be expired (04/19). Ensure that working chlorine test strips are available to verify sanitizer concentration. Test sanitizer solutions each time they are prepared.
    • 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?
      • Pest control records were not available at time of inspection. Ensure that monthly pest control checklist is completed and kept on site for review by the health inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed unserviceable food prep coolers in the kitchen. Explained to the Chef that accumulation of unserviceable bulk equipment present inside the facility is unnecessary and removing them will help allow for ease of cleaning and prevent pest harborage. Ensure not to store unserviceable equipment and coolers in the kitchen if they cannot be repaired or serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy accumulation of grease observed on the ventilation hood.Ensure to regularly clean the ventilation hood filters to prevent the dripping grease from contaminating the food while cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written records of the sanitation program are not available or maintained. - Ensure written sanitation program is in place and the records are maintained. Instruction on the program and record template were provided during inspection again. ** Outstanding violation August 23,2023. PHI will send a written sanitation plan/template with this inspection report.