Bashaw Hotel Restaurant & Bar
5016 50 Street Bashaw AB T0B 0H0 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The Bleach solution concentration is too high. The operator was notified immediately, and the solution was remade to a concentration of 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Observed stored food in the freezer that are not completely covered. The staff were immediately notified, and the identified foods were covered properly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Following observations were made regarding the storage of food items.1) Dirty scoops were observed to be stored inside the dry food items, in contact with food, increasing the chances of cross contamination.2) A dry food item was stored in open packaging.3) Raw meat was observed to be stored above the vegetables in cooler.Discussed the concerns with the facility operator.He took immediate actions to address the issues.Violations were corrected during the inspection.
- 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?
- Gaps were observed between the exit door and floor.Seal the gap between door and floor to ensure that facility is pest proof.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- - The bleach solution was measured to be significantly higher than 100 ppm. The operator was noticed and advised to remake the bleach solution. PHI provided education on the proper method to make a bleach solution at 100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Observed mould build up on the ceiling and walls of the walk-in cooler. Upon being informed of the observation, the operator promptly took action and proceeded to clean up the affected areas of the walk-in cooler.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- - There is chronic non-compliance and lack of food safety knowledge even though the operator holds an approved certification in food handling. Please make sure to complete an approved food safety training course recognized in Alberta which meet the requirements of section 31 of the Food Regulation AR 31/2006 to ensure proficiency with the best practices in food safety.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- - There is chronic non-compliance and lack of food safety knowledge even though the operator holds an approved certification in food handling. Please make sure to complete an approved food safety training course recognized in Alberta which meet the requirements of section 31 of the Food Regulation AR 31/2006 to ensure proficiency with the best practices in food safety.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The exhaust hood is not being serviced as per the maintenance schedule. The servicing due in August remains incomplete.Plese ensure the exhaust hood is serviced to ensure adequate capture of airborne grease, combustion products, fumes, smoke, heat, and steam from the air.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
6 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The exhaust hood is not being serviced according to its maintenance schedule. The service that was due in August has not been carried out.Plese ensure the exhaust hood is serviced to ensure adequate capture of airborne grease, combustion products, fumes, smoke, heat, and steam from the air.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Following a fire incident, the kitchen equipment, kitchenware, food contact surfaces and utensils, have been contaminated by residues from smoke and fire extinguishers. Please ensure a thorough cleaning is carried out to remove contamination from the kitchen area before resuming any food preparation and service.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The upright freezer unit is not maintained in a clean and sanitary condition. The refrigerator door handle requires cleaning, and the bottom surface inside the unit is coated with a frozen food substance.Please ensure food equipment is maintained in a clean and sanitary state to promote safe food storage and handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The kitchen area has not been cleaned and sanitized following a fire incident. It is necessary to clean the kitchen storage equipment (refrigerator, cooler, freezer), food contact surfaces, kitchenware, utensils, floors, walls, and ceiling. Please make sure the kitchen is thoroughly cleaned to maintain a clean and sanitary environment, thereby reducing the risk of contamination to food and food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Grease accumulation on floor beneath the deep fryer and grill has been noted.Please ensure grease build up is prevented to minimize the risk of fire hazards, pest attraction and contamination of food items.
- 24. Is solid and liquid waste being managed in a suitable manner?
- - The waste container in the kitchen area lacks an adequate cover. The existing cover, being cardboard, is porous and not easily cleanable.Please replace the existing cover with one that is non-porous, smooth, and easy to clean, to maintain a hygienic surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Not all food items in the walk in cooler are being covered to protect against contamination. The owner was alerted of the uncovered food items and they were covered shortly after. Please ensure all stored food items are covered to minimize the risk of contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The upright freezer unit is not maintained in a clean and sanitary condition. The refrigerator door handle requires cleaning, and the bottom surface inside the unit is coated with a frozen food substance.Please ensure food equipment is maintained in a clean and sanitary state to promote safe food storage and handling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Chlorine bleach sanitizer in kitchen was measured at 0 ppm.- Operator made new sanitizer, it was measured at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There are several large paper bags of dry ingredients that are being stored directly on the floor in a storage room in the bar area.- Please ensure these food items are stored off the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Knives were being stored in between the prep cooler and a counter/table.- Directed operator to store these in a clean and sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food containers, bottles, etc. have accumulated sticky grime and grease in the shelf/storage area.- Please clean and sanitize these items.2) The large containers/lids for the dry ingredients in the back have accumulated grime and debris.- Please clean and sanitize these containers and lids.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Please clean the shelf/storage area for dry goods, spices, sauces, etc. as there is an accumulation of sticky grime and grease.- Please clean the dry good containers storage area (flour, etc.) as there is grime and debris accumulated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Unlabeled foods were observed in the cold storage units. Staff could not identify the preparation date. ** Ensure all cooked foods in storage are adequately labelled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Unapproved sanitizer (Fantastik - all purpose cleaner) was observed in the bar. Operator noted that it was being used on food contact surfaces. The requirements of approved sanitizers were discussed with the operator. ** A bleach sanitizer of 100ppm was prepared during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Personal items were found mixed with food services items. 1. Personal food products were kept uncovered and stored on top of food service products. 2. A bed used by staff was located in the food service and storage areas. ** Ensure all personal items are separated from food service items, to reduce the risk of food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment repaired with tape and carboard were noted in the bar areas. ** Provide surfaces that are smooth, non-absorbent, and easy to clean in the drink preparation areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring in the bar areas was found in unsanitary conditions, significant accumulation of debris was noted. ** Include flooring in the bar areas in the routine cleaning schedule, including the hard-to-reach areas.
- 02. Is all food in this facility from an approved source and/or properly labelled?