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BeaverTails

6 - 808 8 Street Canmore AB T1W 1B3 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were stained. - Please acquire new test strips that can accurately read the concentration of the QUAT sanitizer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please put the paper towel at the handsink in a wall-mounted dispenser to keep it clean.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available onsite. - Please acquire a probe thermometer to check internal temperatures of food products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were stained. - Please acquire new test strips that can accurately read the concentration of the QUAT sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink next to the 3-compartment sink did not have soap or paper towels. Soap and paper towels to be provided; please wall-mount the dispensers.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available onsite. - Please acquire a probe thermometer to check internal temperatures of food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink next to the 3-compartment sink did not have soap or paper towels. Soap and paper towels to be provided; please wall-mount the dispensers.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer for food contact surfaces was available onsite. - Ensure an approved food grade sanitizer such as a 200ppm quat solution or a 100 ppm bleach/chlorine is available at all times during food preparation. 2) Wet cleaning cloths were left on the counter. - Ensure all cleaning cloths are stored in an approved sanitizer solution or used once and then washed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed touching their hair or face then going back to food handling without washing their hands. - Ensure proper handwashing is occurring before handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal items were left on a food preparation counter. - Please keep these items in a separate area. 2) Large containers of chocolate sauces were stored on the floor next to the shelf by the walk-in cooler. - Ensure all food items are stored 15 cm above the ground to facilitate cleaning of the floors.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available onsite. - Please acquire a probe thermometer to check internal temperatures of food products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not performing a sanitizing step when washing dishes. - Educated staff on proper dishwashing procedures and a 200 ppm QUAT solution was able to be made in the 3-comp sink 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?
      • 1) Hand sinks were not properly stocked with soap and paper towel. One of the dedicated hand sinks only had soap and the other had no supplies and the sink dedicated to food preparation was the only one that was stocked with paper towels. - Ensure all dedicated hand sinks have soap and paper towel available at all times. Hand sinks should be only for handwashing and not used for any other purpose.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions