At the Spot
5001 Rue Eaglemont Beaumont AB T4X 0H9 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Food contact surfaces were not being properly sanitized. The staff was observed using only a wet towel. When asked about what the facility uses for sanitizing food contact surfaces, the staff pointed to a spray bottle containing Mr. Clean disinfectant, which is not a food-grade. A bottle labeled "Bleach Water" was empty. Bulk bleach was available on-siteACTION REQUIRED:1) Create a start of Shift checklist that includes preparing fresh sanitizer and verifying its strength with test strips.2) Remove "Mr. Clean" and other non-food-grade chemicals from the food preparation area or segregate them.3) Ensure that only approved food grade sanitizers are used on food contact surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- **A bottle labeled "Food Processing Cleaner with Bleach" was found to be filled with Mr. Clean solution. A bottle labeled "Bleach Water" was empty.When asked about what the facility uses to sanitize surfaces, staff pointed to a spray bottle containing "Mr. Clean," which is not a food-grade disinfectant.ACTION REQUIRED:1) Ensure that chemical containers are properly labeled to identify their content,2) Ensure all secondary bottles are labeled accurately
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Improper reheating/cooking of gravy: Staff was observed using a hot holding unit to reheat/cook gravy. The gravy measured 10°C. Staff stated it takes approximately 20–30 minutes for the gravy to reach a boil using this method.- Refrigeration units maintained safe food temperatures of <4°C.- A probe thermometer was observedACTION REQUIRED1) Cease using the hot holding unit for reheating gravy. Gravy must be rapidly reheated to 74C on the grill/range before being transferred to the hot holding unit, where it must be maintained at a temperature of 60C hotter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **The filters for the ventilation canopy appeared heavily greased. According to the service sticker, the canopy was due for professional servicing in December 2025.ACTION REQUIRED:1) Schedule a professional cleaning of the ventilation system.2) Ensure that the filters of the canopy are regularly cleaned
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions