Big Country Inn - Subs All the Way
10006 100 Avenue Nampa AB T0H 2R0 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle with quats sanitizer was not where the food is being prepared and was at too strong a concentration. Quats sanitizer must be at the correct concentration (200 ppm), available at the food preparation area and used regularly on to sanitize surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- Cleaning chemical spray bottles not labeled to indicate contents. All chemical containers must be labeled indicating contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces, such as mayonnaise, stored on the counter at room temperature from opening. The sauces must be stored in a cooler or discarded after 2 hours at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sink that is close to the food preparation and service area was not being used. There was also no hand soap or paper towels at this location. Food handlers indicated that they were going to the main kitchen when they washed their hands. This is too far from the food preparation area. The handwash sink close to the food preparation and service area must be stocked and used for handwashing by food handlers.
- 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 pest control records were available for review. Pest control records must be started and available for review.
- 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?
- Permit is not posted.The food handling permit must be posted where it may be viewed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils stored in room temperature water with visible grease on the water. Pizza cutter had visible food debris on it. These are contamination risks. Utensils must be cleaned, sanitized and stored so that they are protected from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning records were available for review. Cleaning records must be started and available for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips not available. Operator bringing them from Edmonton tomorrow.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Fire suppression system overdue for service.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles under the deep fryer are not in place. Flooring must be repaired.Unfinished wood piece supporting prep cooler shelf. Unfinished wood must be finished or removed. Ceiling above the cooking area has peeling paint. Ceiling must be refinished. Kitchen exhaust ventilation system is overdue for servicing. Ventilation system must be serviced by a qualified technician.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?