Big Sky BBQ Pit
306016 15 Street E Foothills AB T1S 7A7 · Food - General
19 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher iodine concentration was less than 12.5 ppm. **Ensure iodine concentration is maintained between 12.5 ppm and 25 ppm. In the meantime, staff can use the high temperature dishwasher for glassware washing.**OUTSTANDING.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Concrete sidewalk was observed for the flooring in the ice cream shack. **Install proper flooring that is smooth, easily cleanable and water resistant OR ensure there is a finish on the concrete sidewalks that will render the flooring smooth, easily cleanable and water resistant. Ensure that there are no cracks or gaps in the flooring that would cause the accumulation of dust and debris.**OUTSTANDING.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach water sanitizer bottle was too strong and measured above 200 ppm. **Ensure bleach water sanitizer are maintained at 100 ppm.***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Nacho chips were observed to be placed under the hand soap dispenser in the main kitchen without a lid. **Ensure there is a lid or install soap dispenser in another location or relocate the bins of nachos.**CORRECTED DURING THE INSPECTION. LID WAS PUT ON.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Bacon and bacon wrapped jalapenos were observed cooling at room temperature and measured a temperature of 27 degrees Celsius using an infrared gun thermometer.**Ensure proper cooling procedures are being followed. Cooling at room temperature can occur no more than 2 hours. ***CORRECTED DURING THE INSPECTION. ITEMS WERE PLACED IN THE WALK IN COOLER. 2. Large bins of shredded cabbage and cut romaine lettuce were observed to be stored on a bin of ice. Bin of ice is not sufficient to keep the entire bin at proper cold holding temperature. Temperature recorded using an infrared gun thermometer was at 14 degrees Celsius. **Place bins in walk in cooler or reduce the volume of the food items so that the ice can keep proper cold holding temperature. ***CORRECTED DURING THE INSPECTION. BINS WERE PLACED IN THE WALK IN COOLER. 3. Prepared coleslaw and salad was stored at room temperature on top of the bins of shredded cabbage and romaine lettuce. Temperature was recorded to be 17 degrees Celsius using a infrared gun thermometer.**Discard. ***CORRECTED DURING THE INSPECTION.4. Sliced sausage stored at the bottom of the hot holding cabinet adjacent to the residential fridge was measured at 50 degrees Celsius using a probe thermometer for unknown period of time. **Discard.***CORRECTED DURING THE INSPECTION. ENSURE HOT HOLDING CABINET IS WORKING PROPERLY. OTHER ITEMS STORED IN THE HOT HOLDING CABINET WAS AT PROPER HOT HOLDING TEMPERATURE OF 60 DEGREES CELSIUS.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher iodine concentration was less than 12.5 ppm. **Ensure iodine concentration is maintained between 12.5 ppm and 25 ppm. In the meantime, staff can use the high temperature dishwasher for glassware washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips and chlorine test strips expired. **Obtain test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing station in the main kitchen did not have soap. **Obtain soap.***CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Concrete sidewalk was observed for the flooring. **Install proper flooring that is smooth, easily cleanable and water resistant OR ensure there is a finish on the concrete sidewalks that will render the flooring smooth, easily cleanable and water resistant. Ensure that there are no cracks or gaps in the flooring that would cause the accumulation of dust and debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach water sanitizer bottle was tested and too strong (bleached the test strips). **Ensure bleach water sanitizer is maintained at concentration of 100 ppm. Mix 1/2 to 1 teaspoon of unscented household bleach to 1 litre of water. ***CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished. ***OUSTANDING. IT WAS NOTED THAT THE SHELF WILL BE REPLACED BY STAINLESS STEEL SHELVING.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Concrete sidewalk was observed for the flooring. **Install proper flooring that is smooth, easily cleanable and water resistant OR ensure there is a finish on the concrete sidewalks that will render the flooring smooth, easily cleanable and water resistant. Ensure that there are no cracks or gaps in the flooring that would cause the accumulation of dust and debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished. ***OUSTANDING. IT WAS NOTED THAT THE SHELF WILL BE REPLACED BY STAINLESS STEEL SHELVING.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No concentration of iodine was detected from the bar dishwasher. It was run 3 times. **Repair. In the meantime, glasses can be sanitized in the kitchen dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were expired.**Obtain new iodine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished. ***OUSTANDING. IT WAS NOTED THAT THE SHELF WILL BE REPLACED BY STAINLESS STEEL SHELVING.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of bleach water sanitizer holding the knives were measured at 50 ppm concentration. **Ensure bleach water sanitizer is maintained at a concentration of 100 ppm.***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable bowls were observed to be stored in the bulk food containers. **Remove.***CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ice well for the nacho toppings were no longer touching the bottom of the food inserts. Temperature measured was approximately 9 degrees Celsius. **Ensure there is sufficient amount of ice in the well to maintain temperature for the food inserts. ***CORRECTED DURING THE INSPECTION.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No concentration of iodine was detected from the bar dishwasher. It was run 3 times. **Repair. In the meantime, glasses can be sanitized in the kitchen dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were expired.**Obtain new iodine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished. ***OUSTANDING. IT WAS NOTED THAT THE SHELF WILL BE REPLACED BY STAINLESS STEEL SHELVING.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. ***CORRECTED. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished. ***OUSTANDING. IT WAS NOTED THAT THE SHELF WILL BE REPLACED BY STAINLESS STEEL SHELVING.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Baked beans and bacon were observed to cooling at room temperature. Temperature was measured with an infrared gun thermometer to be approximately 39 degrees Celsius. **Cooling should not be done at room temperature. Ways to cool food quickly include filling large sink with ice and cold water, portion out food into smaller containers or shallow pans and place in cooler or cut large pieces of meat or poultry into smaller pieces and place in shallow pans and refrigerate. **BEANS AND BACON WERE PLACED IN THE REFRIGERATOR DURING THE INSPECTION. 2. Food (shredded cheese, sliced onions, tomatoes) in insert containers stored in the front of kitchen were measured at a temperature between 11.8-13.5 degrees Celsius. The ice bath underneath melted and no longer in contact with the insert containers. Food in the insert containers were stored less than 2 hours. **Ensure the ice bath is in contact with the food container at all time. Temperature checks should be conducted every 2 hours to ensure a temperature of 4 degrees Celsius or colder can be maintained. ***ICE WATER BATH WAS REPLACED 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?
- The handwashing sink in the bar closest to the ice machine was blocked at the time of the inspection with a basket of ice to be discarded. **Ensure handwashing stations remain unblocked at all times. ***CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two knives were observed to be stored in stagnant room temperature water. The water appeared to be greasy. **Ensure the knives are stored in a sanitary manner. Either store the knives in food grade sanitizer or keep in water that can be maintained at 60 degrees Celsius or higher or in ice water bath that can be maintained at temperature of 4 degrees Celsius or colder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several sanitizer bottles were measured at a concentration of 0ppm chlorine. Diluted bleach sanitizer was prepared at 100-200ppm during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. A satisfactory process for washing and sanitizing utensils has been approved for use on a temporary basis while sufficient dishwashing capability is being established. Install a suitable dishwasher, additional compartment sink, or stop using reusable customer cutlery. *Dishwasher is installed but not operational. Will confirm sanitizing capabilities once working.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable cups without handles were observed being stored inside bulk dry food containers. Cups were removed from food during inspection. Use scoops with handles that can be kept out of food if intending to store in bulk food containers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. A satisfactory process for washing and sanitizing utensils has been approved for use on a temporary basis while sufficient dishwashing capability is being established. Install a suitable dishwasher, additional compartment sink, or stop using reusable customer cutlery.
- 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?
- This facility is using reusable customer utensils without having sufficient dishwashing capabilities, in contravention of food handling permit restrictions. Your food handling permit will be updated to remove this restriction once sufficient dishwashing capabilities are in place to properly wash and sanitize customer utensils. Alternatively, return to using single-use disposable customer utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Grated cheese and cut vegetables (red onions, peppers) were observed stored in an ice bath that had mostly melted. Temperature inside containers were measured at 10.3C. Ingredients were moved into cooler during inspection. Ensure that ice baths are changed on a routine schedule (recommend a written procedure for this). Advise moving ingredients into available coolers during off-peak hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. A satisfactory process for washing and sanitizing utensils has been approved for use on a temporary basis while sufficient dishwashing capability is being established. Install a suitable dishwasher, additional compartment sink, or stop using reusable customer cutlery.
- 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?
- This facility is using reusable customer utensils without having sufficient dishwashing capabilities, in contravention of food handling permit restrictions. Your food handling permit will be updated to remove this restriction once sufficient dishwashing capabilities are in place to properly wash and sanitize customer utensils. Alternatively, return to using single-use disposable customer utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Several sanitizer bottles throughout the facility were not labeled. Bottles were labeled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A makeshift cooling unit (table well filled with ice) contained cheese and cut vegetables measured at a temperature of 15C.Condiments were placed into cooler during inspection. Keep any potentially hazardous foods under refrigeration if not being actively used. Ensure that any ice baths in use are routinely monitored to ensure their effectiveness.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. A satisfactory process for washing and sanitizing utensils has been approved for use on a temporary basis while sufficient dishwashing capability is being established. Install a suitable dishwasher, additional compartment sink, or stop using reusable customer cutlery.
- 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?
- This facility is using reusable customer utensils without having sufficient dishwashing capabilities, in contravention of food handling permit restrictions. Your food handling permit will be updated to remove this restriction once sufficient dishwashing capabilities are in place to properly wash and sanitize customer utensils. Alternatively, return to using single-use disposable customer utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The back walk-in cooler contained damaged sections that exposed a foam insulation material. This would make the surface difficult to clean.Cover/repair damaged sections along the cooler wall in a manner that makes the surface smooth and easily cleanable. 2. Raw wood shelving was noted in a food handling area directly beside the warming ovens in the kitchen.Operator indicated that this shelf was due to be finished.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. A satisfactory process for washing and sanitizing utensils has been approved for use on a temporary basis while sufficient dishwashing capability is being established. Install a suitable dishwasher, additional compartment sink, or stop using reusable customer cutlery.
- 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?
- This facility is using reusable customer utensils without having sufficient dishwashing capabilities, in contravention of food handling permit restrictions. Your food handling permit will be updated to remove this restriction once sufficient dishwashing capabilities are in place to properly wash and sanitize customer utensils. Alternatively, return to using single-use disposable customer utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- This facility was noted as having reusable customer utensils. This facility does not have the sink or dishwasher capacity considered sufficient to wash and sanitize reusable customer utensils. An incorrect dishwashing process was being used to clean and sanitize re-usable cutlery. Provide a procedure for washing and sanitizing reusable customer utensils onsite. Ensure that the system used for cleaning reusable utensils includes a wash, rinse, and sanitize step in that order. Sanitize cutlery by immersing clean utensils in 100ppm chlorine for at least 2 minutes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips used to test diluted bleach sanitizer were found to be heavily water damaged, making verification of sanitizer concentrations unreliable.Test strips are on order
- 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?
- This facility is using reusable customer utensils without having sufficient dishwashing capabilities, in contravention of food handling permit restrictions. Provide a plan to add sufficient dishwashing capabilities for re-usable customer utensils, such as a dishwasher or third compartment sink. Alternatively, discontinue the use of re-usable customer utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of the flooring of the front kitchen area were observed to be uneven in a few areas near the heating and warming ovens, due to either damage or incomplete installation. Staff indicated that renovation of the flooring of this area was scheduled. Please indicate a timeframe for completion.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips used to test diluted bleach sanitizer were found to be heavily water damaged, making verification of sanitizer concentrations unreliable.Acquire new suitable chlorine test strips.
- 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?
- Staff indicated that chemical insecticides were being used as part of existing pest control measures. No written documentation of this process is known to exist. Provide a written procedure for the insecticide application process, including the operator responsible for managing pest control onsite, the measures taken to prevent the chemical contamination of food handling surfaces, the frequency of application, and basic information on the chemical(s) used.
- 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?
- Flies were present throughout the facility. A number of control measures were discussed as ways to limit the number of flies present: -More frequent cleaning of hard-to-reach areas in the kitchen-The installation of plastic door curtains at back doors in the kitchen-Further control devices (fly lights and strips placed in non-food handling areas)-Consideration of installing an air curtain over larger door openingsImplement further control measures to reduce the number of flies present in food handling areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of the flooring of the front kitchen area were observed to be uneven in a few areas near the heating and warming ovens, due to either damage or incomplete installation. Staff indicated that renovation of the flooring of this area was scheduled. Please indicate a timeframe for completion.
- 23. Is the facility maintained in a clean and sanitary condition?
- More frequent and/or thorough cleaning of the back kitchen area, specifically the bulk food containers and wall behind the meat prep area, is needed. Clean indicated area or provide a schedule which specifies the frequency at which this area is cleaned.
- 24. Is solid and liquid waste being managed in a suitable manner?
- One of the garbage containers in the back prep area had a large crack in it, making it difficult to clean this container. Replace damaged waste container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips used to test diluted bleach sanitizer were found to be heavily water damaged, making verification of sanitizer concentrations unreliable.Acquire new suitable chlorine test strips.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A bacteriological water sample from this food facility has not been received since August 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month. Submit a bacteriological water sample.
- 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?
- Staff indicated that chemical insecticides were being used as part of existing pest control measures. No written documentation of this process is known to exist. Provide a written procedure for the insecticide application process, including the operator responsible for managing pest control onsite, the measures taken to prevent the chemical contamination of food handling surfaces, the frequency of application, and basic information on the chemical(s) used.
- 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?
- Flies were present throughout the facility. A number of control measures were discussed as ways to limit the number of flies present: -More frequent cleaning of hard-to-reach areas in the kitchen-The installation of plastic door curtains at back doors in the kitchen-Further control devices (fly lights and strips placed in non-food handling areas)-Consideration of installing an air curtain over larger door openingsImplement further control measures to reduce the number of flies present in food handling areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of the flooring of the front kitchen area were observed to be uneven in a few areas near the heating and warming ovens, due to either damage or incomplete installation. Staff indicated that renovation of the flooring of this area was scheduled. Please indicate a timeframe for completion.
- 23. Is the facility maintained in a clean and sanitary condition?
- More frequent and/or thorough cleaning of the back kitchen area, specifically the bulk food containers and wall behind the meat prep area, is needed. Clean indicated area or provide a schedule which specifies the frequency at which this area is cleaned.
- 24. Is solid and liquid waste being managed in a suitable manner?
- One of the garbage containers in the back prep area had a large crack in it, making it difficult to clean this container. Replace damaged waste container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The process for cooling pizza sauce containing meat was not clearly defined. Concerns with this process were noted given the size of containers used. Ensure that any heated foods are cooled properly (60C to 4C within four hours), and that this process is verified by probe thermometer. *Please provide the following to remove this violation:-A written procedure on the preparation and cooling of pizza sauce-A photo of the size of container used to store pizza sauce when cooling
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?