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A&W

5004 50 Street Wandering River AB T0A 3M0 · Food - General

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in all the containers throughout the facility is measured to be at 0 ppm. Ensure that the QUAT sanitizer solution concentration is measured using test strips regularly throughout the day. Staff replaced the sanitizer dispenser container that was empty and sanitizer is measured to be 200 ppm during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer solution in the sanitizing sink is measured to be at 0 ppm. Ensure that the sanitizer concentration is being measured regularly. Staff replaced the sanitizer solution on the dispenser that was empty and sanitizer solution is re-measured to be at 200 ppm during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The knives holder above the back handwashing sink is noted to have buildup of flour on the top and the inside. 2.Paper towel dispensers are noted to have buildup of grease and dust.1-2.Ensure that indicated items are cleaned and sanitized.
  2. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Some small garbage bins are not lined with garbage bags and garbage is directly disposed inside the bin.Ensure that garbage bins are always lined with garbage bags. Staff were instructed to line the garbage bins with bags during the inspection.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution from the dispenser is measured to be at 0 ppm. Ensure that the dispenser is serviced to maintain QUAT sanitizer solution at 200 ppm.Staff were instructed to prepare QUAT sanitizer manually during the inspection. Sanitizer solution prepared manually is measured to be at 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall behind the onion rings preparation machine are noted to have grime and food debris spatter.2.The gravy holding pots near the front are noted to have buildup of grime.3.Utensil bins in the front service area are noted with buildup of debris.4.Mug cooler bottom areas have drink spills and debris buildup.5.Floors throughout the kitchen are noted to be greasy. 1-5.Ensure all the indicated areas and items are cleaned and sanitized.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front area QUAT sanitizer solution is measured to be at 50ppm.Ensure that the sanitizer is replaced regularly and maintained at 200 ppm. Staff replaced the sanitizer solution during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Gravy hot holding unit on the back counter near the onion ring machine is noted to be covered in grease and grime on the outside of the unit. Ensure that the hot holding unit is cleaned daily and thoroughly.
  7. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The drawer under the back onion ring counter as well as shelves under the counter area are noted to have buildup of dust and debris. 2.The Gravy hot holding unit on the back counter near the onion ring machine is noted to be covered in grease and grime on the outside of the unit. 3.Shelves under the counter beside the dishwashing sink are noted to have buildup of water and debris. 1-3. The indicated areas need to be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The floor under the dishwashing sink is noted to have buildup of grime and debris. 2.The walk in freezer floor has buildup of debris.1-2.The floors must be swept and mopped and maintained clean.
  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff lunch bag is noted to be placed in the back food prep counter near the sink. Ensure that staff personal items and foods are stored in an area away from food contact surfaces. Staff are instructed to move the lunch bag during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The drawer under the back onion ring counter as well as shelves under the counter area are noted to have buildup of dust and debris. 2.A hot holding unit on the back counter near the onion ring machine is noted to be covered in grease and grime on the outside of the unit. 3.Walls above and around the onion ring machine area have spatter and debris on the surface.4.Shelves under the counter beside the dishwashing sink are noted to have buildup of water and debris. 5.Shelves under the pop machine in the front service area are noted to have buildup of dust.6.Dust buildup is noted on cup holder areas and the dining area condiments counter. 1-6. The indicated areas need to be cleaned and sanitized.