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Bar Diamond Guest Ranch - Cookhouse Kitchen

NE 2-23-4-W4 Bindloss AB T0J 0H0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water treatment system is not being monitored through routine bacteriological water sampling.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water treatment system is not being monitored through routine bacteriological water sampling.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water treatment system is not being monitored through routine bacteriological water sampling.
    • 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?
      • Food establishment has been operating without a food handling permit as the permit invoice has not been paid.
  5. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A reusable hand towel was supplied and used in the kitchen. Hand towel was removed and cook is committed to using paper towel from now on. Bathrooms will also be supplied with paper towel.