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Bear's Den - Food

SE 14-70-4 W4 Bonnyville No. 87 AB · Food - General

6 inspections

  1. Monitoring Inspection

    2 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 baseboard below the dishwashing area was in disrepair.Action required:Please repair indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the mechanical ventilation hoods above the cooking line had grease and oil accumulation.Action required:Please clean.
  2. 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)?
      • The high temperature dishwasher only reached 64.5C at dish level, which is not sufficient for proper sanitizing. The facility switched to chlorine for sanitizing dishes with chlorine testing strips available. Please ensure dishes is sanitized using >100ppm chlorine solution until the dishwasher can reach >71C internally at dish level.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The lactic acid-based sanitizer was expired in November 2023. A new order was placed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individually packaged cheese/sausage/pre-cut vegetables were placed in a buffet line without temperature control and time label. Those foods were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use forks and spoons were stored in two containers with business end up. Those utensils were reorganized to enable all business end down.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat was left thawing on the table. The operator took them back to the cooler. Please ensure proper thawing techniques. 2. The sub cooler was at 11.6C. The operator took perishable food items out to a different cooler that can maintain 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were not equipped with a thermometer inside. Please ensure a thermometer is available in all coolers.