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Big Rock Inn

101 Elizabeth Street Okotoks AB T1S 1A5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A few food items in metal containers were observed to be stored directly on the walk in cooler floor. **Ensure food items are stored at least 6 inches above the floor.2. A bowl was observed to be used a scoop for bulk food supply. **Ensure a bowl is not used as a scoop. ***CORRECTED DURING THE INSPECTION.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was observed in the kitchen.**Ensure sanitizer is readily available for use in the kitchen. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A few food items in metal containers were observed to be stored directly on the walk in cooler floor. **Ensure food items are stored at least 6 inches above the floor.2. A bowl was observed to be used a scoop for bulk food supply. **Ensure a bowl is not used as a scoop. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor behind the rack by the 2 compartment prep sinks.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A large bag of onions in a plastic tote was located too close to bags of soil. **Ensure there is adequate spacing between food items and non food items to prevent potential contamination. ***CORRECTED DURING THE INSPECTION.2. Ice cream scoops stored in room temperature water. **Ensure ice cream scoops are stored under temperature control (ice or hot water that is 60 degrees Celsius or higher) or sanitizer or replace every hour with clean/sanitize scoop.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Get thermometer for walk in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was not working in the staff washroom.**Repair. ***CORRECTED 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?
      • One mouse dropping was observed in the lower white shelf in the coffee/tea area. Pest control throughout the facility. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Sweep walk in freezer floor underneath shelving. 2) Clean plastic bucket with orange lid that is located across the cook line.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. No lids observed in food containers in the walk in cooler. **Put lids on food containers to protect from contamination.2. Bowls and/or scoops were stored directly inside the bins of flour, rice. **Do not store bowls and scoops in bins. If storing, must be cleaning and sanitizing bowls and scoops on a daily basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was stored in between the two wooden cutting blocks. **Remove knife from this area and store knife in a sanitary manner.***CORRECTED 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 towel in the staff washroom was not in the dispenser. **Put paper towel in dispenser or put paper towel on a paper towel stand.
    • 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-house pest management is being conducted alongside third-party contract, which is set to expire. Provide a record of pest control measures undertaken at this facility, including in-house management and any third-party controls.
    • 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?
      • Mouse droppings were observed in the cabinets by the coffee/tea station. Pest control traps were observed in the kitchen.  **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) The outside of the glass fridge by the handwashing station.2) Staff washroom handwash basin. 3) Prep cooler handles. 4) Ice bin 5) Ventilation canopy observed to be greasy.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There was no garbage bin in the staff washroom. **Put garbage bin in the staff washroom.
  7. Risk Management 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?
      • In-house pest management is being conducted alongside third-party contract, which is set to expire. Provide a record of pest control measures undertaken at this facility, including in-house management and any third-party controls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves containing utensils, including some utensils themselves, were observed to have a buildup of food debris.Clean indicated areas.
  8. Risk Management Inspection

    2 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?
      • A large quantity of cooked food was observed being stored prior to cooling or re-heating & hot-holding. Concerns were raised regarding the time this food spent outside of temperature controls.Provide a procedure to track the time food is spent outside of temperature controls. Ensure foods requiring refrigeration are not stored outside of temperature controls for longer than two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves containing utensils, including some utensils themselves, were observed to have a buildup of food debris.Clean indicated areas.
  9. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in buckets were measured at a concentration greater than 200ppm chlorine.Sanitizer was diluted to 100ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were observed being stored above cooked foods. Ensure that raw meat is being stored below other foods to prevent cross contamination. Consider adding signs to cooler to indicate where staff should store raw meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing techniques were observed. Frozen fish and seafood were observed being thawed in stagnant water or flowing hot water. Some but not all observed frozen foods were correctly thawing during inspection. Ensure any thawing is done either inside a cooler or via cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was observed to have a significant buildup of black debris, making this surface unsanitary for food handling. Thoroughly clean and scour board to remove contamination, or dispose of cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several bulk food storage buckets contained scoops without handles able to be kept out from food. Keep bowls and other unsuitable scoops out of food or replace with scoops containing a handle that can be stored outside of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cleaver with a duct tape handle was observed stored under a butcher's block.Damaged utensil was disposed of during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves containing utensils, including some utensils themselves, were observed to have a buildup of food debris.Debris and mould buildup was noted on shelving in the walk-in cooler. Clean indicated areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage at the back of the facility, including food-soiled cardboard boxes, were observed being stored in a pile at the back of the facility. Any garbage which could attract pests must be stored in covered containers.