A&W 1527
5517 47 Avenue Wetaskiwin AB T9A 0L2 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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 temperature of the commercial high-temperature dishwasher was verified using a max/min holding thermometer. Three readings were taken at the dish level, which indicated the following temperatures:66°C67°C68.9°CAccording to regulatory requirements, the final rinse cycle of a commercial high-temperature dishwasher must be at least 10 seconds in duration, with a rinse temperature of minimum 82°C measured at the manifold. Additionally, a temperature of at least 71°C at the dish surface, measured using a max/min thermometer, is considered satisfactory for sanitization.Since the recorded dish-level temperatures were below the required 71°C, the dishwasher is currently not meeting sanitization standards. Therefore, an additional sanitizing step must be implemented until the dishwasher is repaired and verified to be operating correctly.All dishes, utensils, and equipment must be sanitized using approved manual dishwashing procedures. These procedures were reviewed with manager during the inspection to ensure compliance and proper sanitization practices.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Food items were observed stored around the hand sink and within the splash zone. It was advised that food items should not be stored within 1 meter of any sink or splash area to prevent potential contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 was an opening at the bottom of the back door
- 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?
- Monitoring Inspection
1 infraction
- 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 was an opening at the bottom of the back door.Please provide an update (e.g., pictures of the fix) to Environmental Public Health by Sept 13/2024, regarding the above noted item.
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food packages of hash browns, burgers and chicken were left open in the freezer.Requested to ensure that the food is fully covered in the freezer.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit was not displayed to the public.Requested to display the permit to the public.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?