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Beaverlodge Motor Inn

116 6A Street Beaverlodge AB T0H 0C0 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Staff- washroom ceiling has a huge gap, and the flushing water-tank has a missing cover. The washroom was labelled as out of order during the inspection. However, consider repairing the washroom.- The back door loading / off-loading area is dis-organize and has broken equipment(s). Remove unnecessary / broken items and ensure cleanliness.- The floor in the walk-in cooler and walk-in freezer needs to be cleaned.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some contaminated cloths were noticed sitting on the counter tops.Some were so dirty and were discarded during the inspection and remaining were soaked in the sanitizer-solution.Ensure cleaning cloths are washed and sanitized regularly. And cloths when not in use must be kept soaked in sanitizer-bucket
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The potatoes-bag was sitting on the floor.After indication by PHI, staff placed the potato-bag on the rack approx. 6 - inches off the floor.Ensure all food is stored at least 6-inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Staff labelled the sanitizer-bottles, after the indication of PHI, during the inspection.Ensure all chemicals are labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was some plumbing leak noted under the 2-compartment sink.The owner / operator started working on repairing during the inspection.The hand-sink opposite to 2-sink dishwashing compartment is rusting and deteriorating at some spots. Ensure repairs are carried out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Staff- washroom ceiling has a huge gap, and the flushing water-tank has a missing cover. The washroom was labelled as out of order during the inspection. However, consider repairing the washroom.- The back door loading / off-loading area is dis-organize and has broken equipment(s). Remove unnecessary / broken items and ensure cleanliness.- The floor in the walk-in cooler and walk-in freezer needs to be cleaned.
  3. Risk Management 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?
      • Exhaust suppression system is due for service.expiration date is June 2025.Ensure the exhaust suppression system is serviced by a certified maintenance professtional.
  4. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Hot holding temperature logs were not available for review.- Several refrigeration units did not have temperature logs that were filled up to date.- Ensure adequate temperature logs are adequately filled for the hot holdings and all refrigation units.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs have demonstrated a lack of knowledge in safe food handling.Ensure the Food safety basic course is taken by the staffs the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust suppression system is due for service.expiration date is June 2025.Ensure the exhaust suppression system is serviced by a certified maintenance professtional.
    • 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 mop sink tap is leaking and is wrapped with tapeEnsure all taps are maintained in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:The seals on the prep cooler doors. Ensure to clean all indicated areas.Update October 16, 2024: The seal on the prep fridge appears in disrepair, making it difficult to clean. Update July 22, 2025: one seal has been removed.Repair the seal, and ensure all fridges are easy to clean and are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The transportation cart is unclean.Ensure that the transportation cart is cleaned.
  5. Risk Management Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sets of used sponges and steel wool are noted in the dishwashing area. Ensure sponges and steel wool are discarded after use as these products are porous and uncleanable.The sponges were discarded at the time of the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Hot holding temperature logs were not available for review.- Several refrigeration units did not have temperature logs that were filled up to date.- Ensure adequate temperature logs are adequately filled for the hot holdings and all refrigation units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Several lids are missing on containers in the refrigerator.-Several containers in the dry storage area not properly covered.- Ensure lids are used at all times to prevent food products from getting contaminated.Staff placed lids on containers at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The dish washer at the bar area is in disrepair.- Ensure the dishwasher is repaired.Operator turning on the dishwasher at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is missing at the bar handwashing sink. Ensure all handwashing sinks are stocked with paper towel at all times for proper hand hygiene. Supervisor placed paper towel by the handwashing sinks at the time of 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?
      • - Pest control records are not available for review.- Ensure to keep the last three months of pest control records available for review.Pest control records were viewed digitally at the time of the inspection. it is strongly recommended that physical copies of the pest control documents are kept in a binder in the kitchen for review during inspections.
    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs have demonstrated a lack of knowledge in safe food handling.Ensure the Food safety basic course is taken by the staffs the facility.
    • 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 mop sink tap is leaking and is wrapped with tapeEnsure all taps are maintained in good repair and free of leaks.
    • 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 staff washroom door is left open.Ensure the washroom door is kept closed at all times.Supervisor closed the door at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust suppression system is due for service.expiration date is June 2025.Ensure the exhaust suppression system is serviced by a certified maintenance professtional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar dishwasher has a minor leak.Ensure all dishwashers are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:The seals on the prep cooler doors. Ensure to clean all indicated areas.Update October 16, 2024: The seal on the prep fridge appears in disrepair, making it difficult to clean. Update July 22, 2025: one seal has been removed.Repair the seal, and ensure all fridges are easy to clean and are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is noted to be in a poor sanitary condition.Ensure that the followings are properly deep cleaned:- All the floors (staff washrooms remain) - All the walls- The ceiling- The transportation cart- All the refrigeration units- All cooking, frying, grilling equipment- All jars containing spices..- The ice machine area.
  6. Monitoring Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Several used sponges were noted by the dishwashing sink and the three compartment prep sink.- Staffs discarded the sponges.- Ensure sponges single use sponges are discarded after use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Hot holding temperature logs were not available for review.- Several refrigeration units did not have temperature logs that were filled up to date.- Ensure adequate temperature logs are adequately filled for the hot holdings and all refrigation units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Several lids are missing on containers in the refrigerator.-Several containers in the dry storage area not properly covered.- Ensure lids are used at all times to prevent food products from getting contaminated.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizing solution spray bottles were not labelled.- Staff labelled the sanitizing solution spray bottles.- Ensure that sanitizing solutions are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Raw meat was noted at 13.8 degrees centigrade, staff indicated that the meat was out for about four hours and is thawing out.- PHI discarded the meat.- Ensure to use one of the following methods to thaw meat:* Microwaving, and food has to be cooked immediately.* Thawing under cold running water.* Placing food in the refrigerator to thaw out.2. Shredded cheese was sitting out at room temperature.- PHI returned the cold cheese to the refrigerator.- Ensure that high risk foods like cheese, milk, eggs are not left out at room temperature, as they should be stored in below 4 degrees Centigrade.3. Boiled potatoes were cooling at room temperature for approximately two hours based on the staff's account.- PHI instructed that the potato be placed in the refrigeration unit.- Ensure foods are cooled in one of the following ways:- In an ice bath-Shallow pans-Cut into small portions
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The dish washer at the bar area is in disrepair.- Ensure the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand washing sink was lacking a paper towel at a close proximity.PHI moved a roll of paper towel to the hand washing sink.Ensure paper towels are in acccesible at all times.
    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 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?
      • - Pest control records are not available for review.- Ensure to keep the last three months of pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The floors are greasy and sticky, and tile grout are visibly dirty.Ensure the tiles are thoroughly cleaned to prevent slips and tripping hazards.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A dirty plunger was noted to be in the kitchen area.Staff took the dirty plunger out of the kitchen.Ensure unsanitary equipment are properly cleaned after use, and items unrelated to food handling are stored seperately.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staffs have demonstrated a lack of knowledge in safe food handling.Ensure the Food safety basic course is taken by the staffs the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust suppression system is due for service.expiration date is June 2025.Ensure the exhaust suppression system is serviced by a certified maintenance professtional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The three-compartment sink is not draining properly and currently contains stagnant water in all compartments.2.The hand sink adjacent to the three-compartment sink is not draining properly, has a faulty faucet.- Ensure that the three-compartment sink is repaired.- Ensure that the faucet is repaired
    • 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 staff washroom is out of order it is located at backside of the kitchen and the washroom door was kept wide open. - Staff closed the door. - Ensure the staff washroom door is kept closed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is noted to be in a poor sanitary condition.Ensure that the followings are properly deep cleaned:- All the floors (kitchen and staff washrooms) - All the walls- The ceiling- The transportation cart- All the refrigeration units- All cooking, frying, grilling equipment- All jars containing spices.- The three compartment sink.- The slushie machine area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:Ensure:-to repair the seal -all fridges are maintained in good repair. Ensure to clean all indicated areas.Update October 16, 2024: The seal on the prep fridge appears in disrepair, making it difficult to clean. Please repair the seal, and ensure all fridges are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no cleaning records available for review.Ensure to have up to date cleaning records available at all times.
  7. Risk Management Inspection

    4 infractions

    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clear bins used for food storage are cracking and unsanitary. Please ensure all bins to be used for food storage are in good repair and kept in a clean and sanitary condition. The bins were removed and cleaned or discarded at the time of the inspection by staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not operating. Please repair the walk-in freezer and ensure all equipment is maintained in good repair. Plans are in place to get the walk-in freezer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:-The fridge seals on the prep fridge (that are not in use). Please clean all indicated areas.Update October 16, 2024: The seal on the prep fridge appears in disrepair, making it difficult to clean. Please repair the seal, and ensure all fridges are easy to clean.
  8. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef patties are thawing at room temperature.Please ensure meat is thawed in one of the following ways:-Under cold running water.-In a microwave and cooked immediately. -In a fridge at 4 degrees Celsius or below.Staff placed the beef patties in the fridge 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not operating. Please repair the walk-in freezer and ensure all equipment is maintained in good repair. Plans are in place to get the walk-in freezer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the freezer, walls sections close to the floors. -Some of the drawers (the metal drawers remain).-The fridge seals on the prep fridge (that are not in use). Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are greasy and/or require cleaning:-Some parts of the walls. (Improved, however, the walls near the standup coolers, near the kitchen line still require cleaning. -Air conditioner. -Behind parts of the cooking line, including the floor and equipment. (Has improved and is almost completed). The area behind the operating prep cooler remains. 1. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The recipe binder requires cleaning.1. Please clean the recipe binder and ensure all items and equipment are maintained in a clean and sanitary condition.2. The spice containers require some cleaning.Please clean the spices containers and ensure all food storage bins and spice containers are maintained in a clean and sanitary condition.Staff cleaned the recipe binder and spice containers during the inspection.
  9. Risk Management Inspection

    6 infractions

    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both prep coolers are noted at 12 degrees Celsius on the kitchen line.1. Ensure the prep cooler is maintained at 4 degrees Celsius or below.The prep coolers are undergoing repairs. Update October 17, 2023:Both prep coolers are not in use and have not been repaired. Update September 23, 2024: Both prep coolers are not in use and have not been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not operating. Please repair the walk-in freezer and ensure all equipment is maintained in good repair. Plans are in place to get the walk-in freezer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the freezer, walls sections close to the floors. - High-touch areas such as the cupboard, fridge, freezer handles, and light switches.-Some of the drawers.-Spice containers.-The fridge seals on the prep fridge. Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - The vent above the pizza box storage unit. -The recipe binder.Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are greasy and/or require cleaning:-The plastic curtains on some of the doors. -Some parts of the walls. -The screen door to the receiving room. -Air conditioner. -Behind parts of the cooking line, including the floor and equipment. (Has improved). 1. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition. 2. The receiving room is disorganized. 2. Please organize the receiving room and ensure it is maintained in a clean and sanitary condition. 3. Multiple pieces of equipment are unsanitary and are not functioning, cluttering the kitchen and storage areas.3. Please remove all equipment that is not being used or keep the equipment in a clean and sanitary condition.
  10. Risk Management Inspection

    6 infractions

    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both prep coolers are noted at 12 degrees Celsius on the kitchen line.1. Ensure the prep cooler is maintained at 4 degrees Celsius or below.The prep coolers are undergoing repairs. Update October 17, 2023:Both prep coolers are not in use and have not been repaired. Update September 23, 2024: Both prep coolers are not in use and have not been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not operating. Please repair the walk-in freezer and ensure all equipment is maintained in good repair. Plans are in place to get the walk-in freezer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the freezer, walls sections close to the floors. - High-touch areas such as the cupboard, fridge, freezer handles, and light switches.-Some of the drawers.-Spice containers.-The fridge seals on the prep fridge. Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - The vent above the pizza box storage unit. -The recipe binder.Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are greasy and/or require cleaning:-The plastic curtains on some of the doors. -Some parts of the walls. -The screen door to the receiving room. -The hot holding shelves near the kitchen line.-Hot holding units. -Air conditioner and hose attachments. -Tan cart.-Behind parts of the cooking line, including the floor and equipment. 1. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition. 2. The receiving room is disorganized. 2. Please organize the receiving room and ensure it is maintained in a clean and sanitary condition. 3. Multiple pieces of equipment are unsanitary and are not functioning, cluttering the kitchen and storage areas.3. Please remove all equipment that is not being used or keep the equipment in a clean and sanitary condition.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar dishwasher chlorine sanitizer is measured at 50 ppm.Please adjust the chlorine sanitizer dispensing rate and ensure the chlorine sanitizer is maintained at 100 ppm and tested daily with a test strip.In the meantime, please use the dishwasher in the kitchen for cleaning and sanitizing glasses. Update September 23, 2024:Sanitizer at the bar dishwasher is noted at 0 ppm. No dishwasher sanitizer was onsite. Please ensure dishwasher sanitizer is available at all times onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of bleach sanitizer buckets is noted at 0 ppm. Please ensure the bleach sanitizer is maintained at a concentration of 200 ppm. Please ensure the sanitizer is replaced every 4-hours or more frequently as required.Staff replaced the sanitizer during the inspection and it measured a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat is being thawed at room temperature. Please ensure raw meat is thawed in one of the following ways: -In the microwave and cooked immediately.-Under cold running water.-In the fridge.Staff moved the raw meat into the fridge 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 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?
      • In the bar area: a group of fruit flies is noted on a lemon in a white bucket in the sink. Please ensure staff remove waste in a timely manner to prevent the harbouring and breeding of pests. Please ensure the facility is maintained free of pests.The supervisor removed the bucket of waste during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both prep coolers are noted at 12 degrees Celsius on the kitchen line.1. Ensure the prep cooler is maintained at 4 degrees Celsius or below.The prep coolers are undergoing repairs. Update October 17, 2023:Both prep coolers are not in use and have not been repaired. Update September 23, 2024: Both prep coolers are not in use and have not been repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer is not operating. Please repair the walk-in freezer and ensure all equipment is maintained in good repair. Plans are in place to get the walk-in freezer repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the freezer, walls sections close to the floors. - High-touch areas such as the cupboard, fridge, freezer handles, and light switches.-Some of the drawers.-Spice containers.-The fridge seals on the prep fridge. Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - The vent above the pizza box storage unit. -The recipe binder.Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas are greasy and/or require cleaning:-The plastic curtains on some of the doors. -Some parts of the walls. -The screen door to the receiving room. -The hot holding shelves near the kitchen line.-Hot holding units. -Air conditioner and hose attachments. -Tan cart.-Behind parts of the cooking line, including the floor and equipment. 1. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition. 2. The receiving room is disorganized. 2. Please organize the receiving room and ensure it is maintained in a clean and sanitary condition. 3. Multiple pieces of equipment are unsanitary and are not functioning, cluttering the kitchen and storage areas.3. Please remove all equipment that is not being used or keep the equipment in a clean and sanitary condition.
  12. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar dishwasher chlorine sanitizer is measured at 50 ppm.Please adjust the chlorine sanitizer dispensing rate and ensure the chlorine sanitizer is maintained at 100 ppm and tested daily with a test strip.In the meantime, please use the dishwasher in the kitchen for cleaning and sanitizing glasses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dirty apron is stored on the clean dishes shelf. Please ensure dirty aprons are placed in the laundry bin after use.The manager placed the apron in the laundry bin during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are missing from the front service area handwashing sink. Please ensure paper towel is available at all times for proper hand hygiene. Staff placed some napkins by the handwashing sink 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the entry of pests. Update October 17, 2023: The weather stripping has improved. Please adjust the weather stripping further to fill the remaining gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both prep coolers are noted at 12 degrees Celsius on the kitchen line.1. Ensure the prep cooler is maintained at 4 degrees Celsius or below.The prep coolers are undergoing repairs. Update October 17, 2023:Both prep coolers are not in use and have not been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the freezer, walls sections close to the floors and the wall behind the spice containers. - High-touch areas such as the cupboard, fridge, freezer handles, and light switches.-Some of the drawers.-Spice containers.-The fridge seals on the prep fridge. Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: - The vent above the pizza box storage unit. -The recipe binder.Please clean all indicated areas.
  13. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were noted on the counters.Please ensure cleaning cloths are stored in the QUAT sanitizer. Please replace the QUAT sanitizer every 4 hours, or more frequently as required.Front desk management and staff placed the cleaning cloths in the QUAT buckets during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff touched a garbage can and proceeded to wash potatoes.2. Staff washed their hand using water only.1-2. Please ensure staff wash their hands properly between tasks.Use the following steps for handwashing:- Use warm water and soap- Lather hands for 20 seconds. - Dry hands with paper towel.- Turn off tap with paper towel. - Discard paper towel into a waste bin. **Please review handwashing with staff**
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.The scoops are stored inside the bulk food containers posing a potential risk for cross- contamination. 1. Ensure the scoops are removed after use or stored in a separate container with a lid.2.The empty pizza boxes in the receiving area are uncovered in storage and potentially exposed to contamination. 2. Ensure single-use disposable packages such as pizza boxes are covered in storage
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lids of the bulk storage containers are in disrepair. Ensure all bulk storage lids are smooth, durable and easily cleanable.
    • 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?
      • 1.The weatherstripping on the exit door is missing. 1. Please repair the weatherstripping and ensure all exit doors have weatherstripping to prevent the access of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the bar area:-Laminate is missing on some of the cupboards. Please repair the cupboards to be smooth, durable, easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Both prep coolers are noted at 12 degrees Celsius on the kitchen line.1. Ensure the prep cooler is maintained at 4 degrees Celsius or below.The prep coolers are undergoing repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rusted potato masher was noted in utensil storage.Please ensure all utensils are in good repair, easily cleanable and free of rust. The potato masher was discarded by staff during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary: In the kitchen:- Walls in the dishwashing area, in the freezer, walls sections close to the floors and the wall behind the spice containers. - The bottom section of doors. - High-touch areas such as cupboard, fridge, freezer handles, and light switches.-Dry storage bins (has improved, more cleaning required).-Cutting boards.-Some of the drawers.-Spice containers.-The grey carts. (Have improved, some more cleaning is required). -Laundry hamper on the shelf. -The fridge seals on the prep fridge. Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The nacho chip container lid was greasy.Please clean the lid.The greasy lid was replaced with a clean one during the inspection.