Bentley Hotel Restaurant & Bar - Food Store
5025 50 Avenue Bentley AB T0C 0J0 · Food - General
11 inspections
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Facility explained that meat products were obtained from Costco, T&T Supermarket, and AlImaihain Meats (spelling to be confirmed).Multiple meat products were observed in the freezer packaged in individual bags and portioned for cooking. However, no original packaging or records identifying the source of the meat were available.Please ensure that when meat products are repackaged, the original packaging or equivalent records are retained to maintain traceability and verify that the meat was obtained from an approved source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility did not have sanitizer prepared and available during the inspection. A bucket containing soapy water was being used, and used cleaning cloths were observed stored in the bucket.The operator was instructed on the correct preparation of a chlorine sanitizer solution, which was prepared and measured at 200 ppm.Please ensure a sanitizer bucket is prepared and available at the beginning of each day of operation and maintained throughout food handling activities. Do not mix soap with the chlorine solution, as it reacts with the bleach and reduces its effectiveness.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
- 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?
- Temperature logs were available and recorded for some equipment. However, monitoring was not consistent and did not include all temperature-controlled equipment.Please ensure all refrigerators, freezers, and dishwasher parameters are monitored, confirmed to be properly operating, and recorded at least twice daily (AM/PM). Equipment that is not operating effectively should be identified promptly, and affected food products removed or discarded as required to prevent potential bacterial growth and ensure equipment is functioning safely.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple food products were observed being stored with bowls or scoops left inside the containers.Please ensure bowls are not used for scooping bulk food products, as they cannot be handled without the portion touched by hands coming into contact with the food. Only scoops with handles should be used, and the scoops should be stored outside of the food products when not in use to minimize the potential for contamination from surfaces handled by hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the main kitchen, where the grills and two preparation coolers were located, the cooler on the right had already been emptied after it was determined that it was not effectively maintaining food products at or below 4°C. A refrigeration technician attended during the inspection and determined that the condenser coils had significant dust and grease accumulations, preventing the unit from cooling effectively. This caused the unit to overwork and resulted in damage requiring repair.The cooler on the left was measured at 15°C and contained multiple meat products and egg yolks. These products were discarded during the inspection. The remaining lower risk food products were relocated to a functioning refrigerator.Please ensure all temperature-controlled equipment is routinely monitored to confirm it is effectively maintaining food products at or below 4°C. This helps ensure food is stored safely and prevents conditions that can support bacterial growth.Please ensure the preparation coolers are repaired or replaced so they can effectively maintain food products at or below 4°C.---A large container of chili oil was observed at 25°C. The operator explained it had been prepared earlier that day. The container was moved to a functioning refrigerator during the inspection.Because the chili oil contained garlic, it must be stored at or below 4°C or at or above 60°C. Garlic can contain Clostridium botulinum spores, and oil creates a low oxygen (anaerobic) environment that can allow these spores to grow and produce a dangerous toxin if the product is not kept under proper temperature control. Please ensure garlic oil products are maintained under proper temperature control to prevent bacterial growth and toxin production.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer and dishwasher concentrations within the range of 50–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
- 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?
- The facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 20. Do food handlers at the facility have adequate food safety training?
- No Food Safety Certificates were available during the inspection.Please ensure the operators responsible for the care and control of the kitchen hold a valid Food Safety Certificate or an equivalent qualification. This helps ensure food handling practices are performed safely and that knowledgeable leadership is available to provide guidance and oversight during food operations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The two main preparation coolers adjacent to the grills were not operating effectively to maintain food product temperatures at or below 4°C. Please ensure the refrigerators are repaired or replaced so they can effectively maintain food products at safe refrigeration temperatures.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of dry products with scoops stored inside them were observed on the kitchen counter.Used gloves were observed on the kitchen counter.Dirty mop bucket was observed to be stored in dry food storage area.Make sure to store all the food items in appropriate manner to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection it was observed that Shrimps were being thawed in water container, left at room temperature.Another big box of fish fillet was also observed thawing at the kitchen sink.Concerns were discussed with staff please note that according to the Alberta Food retail and Foodservice code following are the acceptable methods of thawing potentially hazardous foods. Food may be thawed:i) under refrigeration at 4 Degrees C (40oF) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving.
- 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?
- Written records for pest control were not maintained.** During the inspection evidence of mouse activity was found (Mouse droppings) in back storage area and kitchen.Make sure to develop a pest control plan and maintain the records on monthly basis on priority basis.Thoroughly inspect the facility, clean and disinfect all the areas showing evidence of mice activity.Any food item in open container or bag should be carefully inspected. Food articles showing signs of contamination be immediately discarded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Spoiled and moldy food was observed in the walk-in cooler (Molded cauliflower in walk in cooler).Ensure all the food used in the facility is wholesome and fit for human consumption.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizer solution present for sanitizing food contact surfaces.Ensure an approved food grade sanitizer is available for sanitizing surfaces as required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items were not adequately protected from contamination during storage. Observations included storage of non-food items such as construction materials, tools, pet food, and janitorial equipment stored alongside food items.Observed foods not being adequately protected from contamination and handled in an unsanitary manner. Specific concerns included dispensing bowls with heavy food debris buildup, unclean food storage lids, food items stored directly on the floor, and uncovered food items in both the kitchen and storage areas.Ensure foods are protected from contamination and handled in a sanitary manner.Ensure all items that are not associated with or required for the operation or maintenance of the food areas are stored separately from the food and the food areas and in a manner that contaminates neither.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following issues were identified regarding the food handling temperatures: A large quantity of meat was observed thawing at room temperature, perishable food stored in cooling units were not maintained at 4°C or below; (prep cooler measured after multiple readings at 7.8 Degrees C).Walk in cooler measured at 8.6 degrees Cadditionally, cooked rice in hot holding equipment was measured at 25°C.Ensure that all perishable high risk food items are stored and displayed at temperatures not more than 4°C or less than 60°C.
- 15. Is the facility free of a pest infestation?
- -Evidence of significant pest activity was observed in multiple areas of the facility. Mouse droppings were observed on storage shelves, utensils, countertops and behind the equipment throughout the premises.-All areas showing signs of pest activity must be thoroughly cleaned and sanitized. The facility must be kept free of pests and any conditions that lead to harboring and breeding of pests.
- 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?
- No written records of pest control measures were available for review at the food establishment.A gap was observed on the side door. Please ensure to weatherstrip/seal the door to prevent potential pest entry.Ensure written records of all pest control measures used in the commercial food establishment are maintained and available for review upon request by an Executive Officer of Alberta Health Services.Fill all the gaps to ensure that doors are properly sealed to the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple coolers within the facility, including upright cooler in storage area, prep cooler in the kitchen, and walk-in cooler were not maintained in proper working condition.Ensure all food equipment is maintained in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was undergoing renovations without adequate partitioning to contain dust. Food debris, grease and dust buildup were observed on the stored utensils, equipment and hard to reach surfaces throughout the facility. The commercial ventilation canopy also had a significant buildup of grease and debris on the ventilation grates and the unit was overdue for servicing. There was no prepared sanitizer solution present for sanitizing food contact surfaces.Develop a written sanitation plan that includes procedures for the following:i. the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, that are not normally washed in a dishwasher, andii. a list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentration and uses.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 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?
- A gap was observed on the side door. Please ensure to weatherstrip/seal the door to prevent potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure to clean the following areas to prevent further build up:- Grease build up was observed in between and behind appliances - Dust build up was observed on top of the prep area near the fume hoods.- Flooring near the walk-in cooler needs to be repaired.- Food debris was observed in the prep cooler near the pizza oven.- Food debris and stains were observed in the double door cooler adjacent to three compartment sink.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the air vents and on the ceilings at the back of the house along with grease build up on the fume hoods. Please ensure to clean the implicated areas to prevent further accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the air vents and on the ceilings at the back of the house along with grease build up on the fume hoods. Please ensure to clean the implicated areas to prevent further accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep station cooler was measured at 11C, asked to move potentially hazardous food items to a different cooler. Please ensure to not store high risk food unless the cooler has been fixed/repaired. Please ensure all the coolers are measured to be at or below 4C to prevent growth of unwanted bacteria.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher dispensing at 0 ppm chlorine. Waiting for the parts. Please continue to sanitize glasses in the high heat temperature dishwasher. The glass washer was not able to dispense sufficient sanitizer, measured 0 ppm bleach sanitizer.- Please ensure to sanitize all glassware in a bleach at 100 ppm or use the available high heat temperature dishwasher at 71C.
- 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?
- Invalid permit posted. Please ensure to post the valid permit where it is visible to the public.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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)?
- Glasswasher dispensing at 0 ppm chlorine. Waiting for the parts. Please continue to sanitize glasses in the high heat temperature dishwasher. The glass washer was not able to dispense sufficient sanitizer, measured 0 ppm bleach sanitizer.- Please ensure to sanitize all glassware in a bleach at 100 ppm or use the available high heat temperature dishwasher at 71C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer was not able to dispense sufficient sanitizer, measured 0 ppm bleach sanitizer.- Please ensure to sanitize all glassware in a bleach at 100 ppm or use the available high heat temperature dishwasher at 71C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was easily accessible and has hot and cold running potable water with liquid dispensing soap. However, no paper towel available.- Please ensure to provide paper towel at the handwashing sink to promote proper handwashing.
- 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?
- Cats were found roaming inside the establishment. - Please remove the cats due to the increased risk of food contamination and the potential risk for foodborne illnesses caused by live animals in the premises. Operator agrees to remove the cats.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food utensils and equipment were not organized. - Please ensure to keep kitchen areas well organized for easy cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?