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Bev's Canteen

300 Arbour Hills Boulevard Grande Prairie AB T8X 0V2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches, pies, salads etc. are not labeled. Ensure all repackaged foods are dated, contains business information and complete ingredient list.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the hot-holding oven and the display cooler. Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler is not equipped with a thermometer to monitor temperature.Ensure bar coolers is equipped with a thermometer to monitor temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented, and cleaning records are not kept. Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches, pies, salads etc. are not labeled. Ensure all repackaged foods are dated, contains business information and complete ingredient list.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler dry hand on a cloth towel. Food handler also had a ring on. Ensure only single use papers towels are used to dry hands. If ring cannot be removed, then food handler should wear gloves after washing hands. Note: glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after each use as well.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored with lettuce and other ready to eat foods inside the cooler. Ensure raw eggs are stored separately from ready to eat foods. Also, ensure staff wash their hands after handling raw eggs.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not appropriately labeled. Ensure all chemical solution not in their original container are appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler is not equipped with a thermometer to monitor temperature.Ensure bar coolers is equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the hot-holding oven and the display cooler. Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
    • 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 monitoring records were not available for review. School maintenance receives the monthly records.Ensure monthly records are kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented, and cleaning records are not kept. Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution was at 50 ppm at the time of inspection.Staff made a new sanitizing solution and was measured at 100 ppm. Ensure the sanitizing solution is measured when prepared and should be at 100-200 ppm. Make sure to check the concertation every 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sausages were at 31 degrees Celsius.Staff indicated that the sausages would be kept hot (above 60*C) in their hot holding unit. Ensure the sausages are held hot above 60 degrees Celsius or held cold below 4 degrees Celsius. Ensure the temperature is recorded when the sausages are reheated (74*C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler is at 6.5 *C. The display cooler has high-risk food (Caesar salad, sandwich).Staff is informed to keep the high-risk food in the walk-in cooler until the display cooler is fully operational and can maintain the temperature below 4*C. Ensure the temperature of the display cooler is held at 4 *C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the hot-holding oven and the display cooler. Ensure all hot and cold holding units are equipped with a thermometer and temperatures are measured daily.