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A&W

600 - 2700 Main Street SE Airdrie AB T4B 2V1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white burger freezer in the cooking area did not have a proper door. A piece of plexiglass and food container were being used to cover the top of the freezer, and gaps noted between the two. COMPLETE THE FOLLOWING:1. Replace door to maintain consistent food temperatures. Coolers without a proper seal allow for cold air to escape and can overload the unit, which may result in further issues such as the unit breaking down.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Observed ice starting to build up on boxes of food stored directly below condenser in freezer. A container was placed below the condenser to protect food.2. Observed fly tape stored above food area. Tape relocated during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Part of the lid of the chest freezer to the left of the deep fryer was missing.COMPLETE THE FOLLOWING:1. Please replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **CORRECTED**1. The handle of the chest freezer to the right of the deep fryer was dirty. Area cleaned during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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 was ran multiple times, and reached a maximum temperature of 67 degrees C. Please have the dishwasher serviced and ensure that it reaches a temperature of 71 degrees C. The operator on site indicated that they do not use the dishwasher as often as the three-compartment sink method, so for the time being, continue to use the three-compartment sink and quats sanitizing solution to clean and sanitize all equipment and dishware.
  7. Monitoring Inspection

    0 infractions