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Beach Corner Restaurant

53101B Range Road 15 Parkland County AB T7Y 2E4 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The upright cooler measured greater than 4C. The operator said she would stop using this
    • 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?
      • Valid permit is not posted
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Two coolers had temperatures of greater than 4C. These were adjusted-The gravy was only at 55C. Ie less than 60C
    • 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?
      • Valid permit is not posted
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • A valid food handling permit was not displayed. Ensure a valid and up to date food handling permit is displayed in a conspicuous place where it can be easily seen by persons served.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of potatos and onions were observed to be stored directly on the ground. The potatos and onions were immediately moved and stored at least 6 inches above the ground to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed using a wash, rinse, sanitize procedure until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 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?
      • A valid food handling permit was not displayed. Ensure a valid and up to date food handling permit is displayed in a conspicuous place where it can be easily seen by persons served.
    • 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 was observed to be due for cleaning in April 2024. Contact a service professional and schedule a cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. A minor leak was also observed near the bottom of the dishwasher. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up was observed on the AC unit in the dry storage room and on the duct tape on the fan cover. Remove the duct tape as it is not easily cleanable. Install a cover on the AC unit or remove the AC unit to prevent dust and physical contamination of food products in the dry storage area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Area about the hand washing station is water damaged. Ensure this area is repaired so it is smooth, cleanable and non-absorbent to moisture.