Black Diamond Hotel - Food
105 Centre Avenue S Diamond Valley AB T0L 0H0 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer spray bottles in the bar were not labeled at the time of inspection.- Corrected.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to verify the concentration of quat sanitizers were not available at the time of inspection.- Send proof of available onsite quat test strips to verify sanitizer concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was found in the paper towel holder at the handwashing sink in the main kitchen.- Corrected during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Test strips to verify the concentration of sanitizers in use at this facility (quats and iodine) could not be identified at the time of inspection. Send proof of available onsite test strips to verify sanitizer concentrations.2) A thermometer or other device capable of measuring a heat-sanitizing temperature for the mechanical dishwasher was not available at the time of inspection. Acquire a waterproof, heat-resistant thermometer with the ability to record a maximum temperature, or other device with the means of verifying the heat-sanitizing capability of the kitchen's dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both of the compartment sinks in the prep kitchen were filled with thawing raw chicken at the time of inspection. This prevented the use of either compartment for hand washing, and no other sink was available within this area for hand washing.Staff were advised not to use both compartment sinks in food preparation and to keep one sink available for use to wash hands. Ensure that sinks are fully washed and sanitized after use in raw meat preparation. Alternatively, install a separate dedicated handwash sink in this prep kitchen to guarantee access to handwashing while using compartment sinks for food prep.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Under the stainless steel shelf in the back prep room-Under the sink of the back prep room-Behind the pop syrup storage shelving-In the ice machine
- 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
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Partially frozen chicken was observed stored in a two-compartment sink in the prep kitchen filled with stagnant water. Water temperature was measured at 20.3C. Chicken was probed at 11.0C, with some pieces still frozen. Staff indicated that chicken had been thawing for less than half an hour and was being prepared for immediate cooking. Sink was emptied and re-filled with cool water during inspection. Staff were instructed to keep cold water running until thawing was complete. 2) A cart filled with bags of cooked frozen chicken wings was observed in a hallway between the prep kitchen and the walk-in cooler. Staff indicated that chicken was being thawed prior to storage in cooler. Surface of some of the chicken wings were measured at 8.2C.Frozen chicken wings were placed into cooler during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Test strips to verify the concentration of sanitizers in use at this facility (quats and iodine) could not be identified at the time of inspection. Send proof of available onsite test strips to verify sanitizer concentrations.2) A thermometer or other device capable of measuring a heat-sanitizing temperature for the mechanical dishwasher was not available at the time of inspection. Acquire a waterproof, heat-resistant thermometer with the ability to record a maximum temperature, or other device with the means of verifying the heat-sanitizing capability of the kitchen's dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both of the compartment sinks in the prep kitchen were filled with thawing raw chicken at the time of inspection. This prevented the use of either compartment for hand washing, and no other sink was available within this area for hand washing.Staff were advised not to use both compartment sinks in food preparation and to keep one sink available for use to wash hands. Ensure that sinks are fully washed and sanitized after use in raw meat preparation. Alternatively, install a separate dedicated handwash sink in this prep kitchen to guarantee access to handwashing while using compartment sinks for food prep.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Under the stainless steel shelf in the back prep room-Under the sink of the back prep room-Behind the pop syrup storage shelving-In the ice machine
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A few of the fly strips located in the kitchen were observed to be placed over areas where food handling or open food storage was occurring. Fly strips were moved or removed during inspection. Remaining fly strips placed outside the vicinity of food handling areas were considered to be in compliance.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cardboard box was being used as a storage compartment for knives and other cooking utensils inside one of the kitchen drawers. Cardboard was removed during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Test strips to verify the concentration of sanitizers in use at this facility (quats and iodine) could not be identified at the time of inspection. Send proof of available onsite test strips to verify sanitizer concentrations.2) A thermometer or other device capable of measuring a heat-sanitizing temperature for the mechanical dishwasher was not available at the time of inspection. Acquire a waterproof, heat-resistant thermometer with the ability to record a maximum temperature, or other device with the means of verifying the heat-sanitizing capability of the kitchen's dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Under the stainless steel shelf in the back prep room-Under the sink of the back prep room-Behind the pop syrup storage shelving-In the ice machine
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?