A&W 1717
10015 110 Street Fairview AB T0H 1L0 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The bread and buns are currently stored on wooden pallets in the back area, off the floor. However, this area is not designated for storage. The staff has indicated that the bread and buns should be moved to the kitchen area. Ensure they are properly stored in the kitchen moving forward.
- 20. Do food handlers at the facility have adequate food safety training?
- This is a violation from last report. Please send the training certificate of the basic food safety course. Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course. *As of August 9, 2024: Please ensure all food safety certificates are retained onsite and available for review.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course. *As of August 9, 2024: Please ensure all food safety certificates are retained onsite and available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation schedule/procedures were not available on-site.Please ensure sanitation records are established and maintained.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
5 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Facility was open for business while closure order was still in effect. Owner of the business was informed and instructed to not re-open until a follow-up inspection was completed and the closure order was rescinded. Owner on purpose decided to ignore the closure order and reopen because he had to do "what's right for the business and the people". Facility was open for business since the evening of July 8, 2024. Closure order signs remained on both entrance doors during follow-up inspection on July 9, 2024.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sewer is backing up from the in floor grease interceptor inside the kitchen. Food and equipment will get contaminated by sewer backup during normal operation (e.g. staff spreading the contamination by walking on sewer water). Ensure restaurant remain closed. Once repairs are completed, clean and sanitize all the affected areas.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
- 20. Do food handlers at the facility have adequate food safety training?
- Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewer is backing up from the in floor grease interceptor. The sanitary drainage system in in disrepair and not operating properly. Ensure sanitary drainage system is in good repair and is operating properly.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Walk-in-cooler was not in good repair and maintaining a temperature at or below 4 Deg C. Temperature of the walk-in-cooler was 22 Deg C at the time of inspection. High risk and perishable food items that has been temperature abused was stored inside the walk-in-cooler and was stored and served to the public. The following food items were discarded during inspection:Eggs: 1 carton & 17 eggsBacon: 4 packsCheese curds: 1 cartonCheddar cheese: 4 packsMilk: 22 packsMilk to go: 1 cartonMozzarella cheese: 12 packsPancake: 4 packsCream: 4 packs Hot Dogs: 2 packsCooked onions: 1 small containerEnsure any food item(s) that has been temperature abused and is unfit for human consumption is not stored, displayed or served to the public.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risks foods that is under refrigeration are not maintained at or below 4 Deg C. Walk-in-cooler is not in good repair. Temperature(s) of high risks and perishable foods that were stored inside the walk-in-cooler:Eggs: 18.6 - 19.4 Deg CHot Dogs: 19.6 Deg CBacon: 20.0 Deg CCheese curds: 20.4 Deg CCheddar cheese: 18.5 Deg CMilk: 19.2 Deg CMilk to go: 18.8 Deg CMozzarella cheese: 20.3 Deg CCooked Onions: 20.7 Deg CCream: 19.5 Deg CEnsure walk-in-cooler is not used to store high risk or perishable food items until it is repaired and can maintain a temperature at or below 4 Deg C. Excpetion: Eggs must be held at a temperature not exceeding 7 Deg C.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
- 20. Do food handlers at the facility have adequate food safety training?
- Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in-cooler is not in good repair.Ensure walk-in-cooler is repaired and is able to maintain a temperature at or below 4 Deg C.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sewer is backing up from the in floor grease interceptor inside the kitchen. Food and equipment will get contaminated by sewer backup during normal operation (e.g. staff spreading the contamination by walking on sewer water). Ensure restaurant remain closed. Once repairs are completed, clean and sanitize all the affected areas.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
- 20. Do food handlers at the facility have adequate food safety training?
- Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewer is backing up from the in floor grease interceptor. The sanitary drainage system in in disrepair and not operating properly. Ensure sanitary drainage system is in good repair and is operating properly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher: Temperature of final rinse water ranged from 67.0 & 68.1 Deg C. The thermal sticker used is also not accurate. Ensure dishwasher is repaired and temperature of final rinse water is 71 Deg C or hotter . Until dishwasher is repaired, use 3 compartment sink method for dishwashing. Update:New dishwasher will be installed on September 17, 2023.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Batter for the onion rings was not covered and flies were sitting on it. A bowl of batter was discarded.Ensure food is always protected from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottled was not labeled. Ensure all chemical bottled and containers are appropriately labeled.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher: Temperature of final rinse water ranged from 67.0 & 68.1 Deg C. The thermal sticker used is also not accurate. Ensure dishwasher is repaired and temperature of final rinse water is 71 Deg C or hotter . Until dishwasher is repaired, use 3 compartment sink method for dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink near the drive thru window was not supplied with single use paper towels. Paper towel was provided but dispenser is not available.Ensure single use paper towel is always available at the hand washing sink. Provide a suitable dispenser for the paper towel at the hand washing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Womens Washroom: No running hot water available at the hand wash sink. There is a leak.Ensure hot and cold running water is always available at the hand washing sink. Contact a plumber for necessary repairs.
- 15. Is the facility free of a pest infestation?
- There is a significant infestation of flies in the kitchen. Ensure appropriate measures are taken removed flies are removed from facility immediately,
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling tiles and vents are dusty in the kitchen. Ensure ceiling tiles and vents a cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?