Bistro 56
5035 50 Avenue St. Paul AB T0A 1P0 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sanitizer bucket noted in the hand wash sink.Ensure hand wash sink is accessible at all times to encourage hand washing practices.This was corrected during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Light bulb in walk-in-cooler was not functional. Please replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust system is due for service. Ensure exhaust system is maintained to prevent fire hazard.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer for food prep surface was at 50ppm chlorine.Ensure that sanitizer is at 100ppm for effective sanitizing of food prep surfaces and to prevent cross contamination.
- 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 on display has expired. This was corrected during the inspection. Ensure that valid food handling permits are on display at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Walk in cooler floors - tiles are in disrepair. Ensure that floors are smooth, easy to clean and non-absorbent. This will facilitate cleaning and prevent food contamination.*Ceiling tiles above dishwasher is missing. Please ensure that all surfaces are smooth and easy to clean to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse conc at 0ppm chlorine.Ensure that dishwasher is at 100ppm for effective sanitization of dishes.Continue to manually sanitize dishes until dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Eating utensils or cutlery were observed to be stored with business end facing upward. Ensure that they are stored with business end facing downwards to prevent contamination. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pork thawing at room temperature.Ensure that thawing is done using the following methods to prevent contamination:- Keep in cooler - Under Cold running water- Cook Immediately- MicrowaveThis was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth noted on the food prep table. Ensure that all used cleaning cloths are returned to sanitizer solution after each use to prevent cross-contamination.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions