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Big Valley Inn 2021 - Food

53 Main Street Big Valley AB T0J 0G0 · Food - General

5 inspections

  1. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler (closer to the kitchen entrance) was measuring above 4C at the time of the inspection. A dial thermometer was placed within the unit at the time of the inspection. Please ensure the cooler is adjusted and monitored. If unable to maintain below 4C consistently, please ensure all high-risk foods are transferred to a working cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • As of June 5, 2026, the commercial dishwasher is still in need of repair (not ejecting sanitizer).Dishes are currently being washed and rinsed in the dishwasher, and sanitized in the adjacent sink as an acceptable interim means.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please ensure chlorine test strips are obtained to verify sanitizer concentrations.The concentration of the chlorine/bleach solution in the sanitizing sink compartment was tested at ~200ppm and diluted as needed (200ppm chlorine is acceptable for sanitizing surfaces in-place, and dishes/utensils should be sanitized with 100ppm).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood servicing is past due date of June 2025. Operator indicated that plans are in place to have servicing completed by a certified company.Please ensure that is completed as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed removal of unnecessary items in the food storage room (eg. blackened bucket storing unused utensils), and piece of cardboard beneath a pot on the ground. Please ensure all food products are stored at least 6 inches off the ground.Also discussed cleaning the carpet rug by the back receiving area (or remove and replace with rubber/plastic mat as carpet should not be present in food areas), and within the back stainless-steel freezer.
  2. Monitoring 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)?
      • The commercial chemical dishwasher did not give a reading at the time of the inspection, potentially due to a clogged injector tube. Please ensure dishes are submerged in 100ppm chlorine solution in one of the compartment sinks until the chlorine injector is repaired.Valid test strips were available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure there is stocked paper towel at the hand sink.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the kitchen does not have paper towel and the soap is under the counter. A wall mounted soap disponer should be installed on the wall so soap can be accessed quickly and easily.A paper towel holder and dispenser should be installed on the wall behind the sink so that paper towels can be access quickly.Get rid of the towel on the hook that is being used for drying hands. These dispensers should be installed by January 28, 2024.
  5. Monitoring Inspection

    0 infractions