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Blue Ridge Hotel

306 3 Street Blue Ridge AB T0E 0B0 · Food - General

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that an open can of pineapple was stored in the walk-in cooler. Ensure this food is stored in a container that is suitable for long term food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected in the mechanical dishwasher. It appears that the sanitizer pump cannot draw sanitizer into the dishwasher during a cycle. The dishwasher must be repaired. In the meantime, for any dishwashing cycles, manually add a half ounce of bleach to the dishwasher well during the sanitizing cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the microwave requires cleaning. Please complete this now and on a routine basis.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • It was observed that the low temperature dishwasher had no sanitizer when tested. Please investigate and make proper repairs to ensure the dishwasher is in proper working order. In the meantime, manually add 1/2 oz of 5% bleach to the dishwasher well during the sanitizing cycle.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the microwave internal surfaces, the flooring beneath the deep fryers, the oven top and the internal surfaces of a plastic storage bucket for cutting knives. Please clean these areas now and on a routine basis.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The operator has received the new grease interceptor. An extension has been granted for equipment installment. Please keep me posted on progress.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New deficiency:The operator identified that the grease interceptor had malfunctioned and requires replacement. The operator has ordered a new grease interceptor and it shall be installed in the near future.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the following areas and equipment require cleaning: grease accumulation behind the line equipment, all kitchen and cooler flooring (clean-up broken plate), the pizza cutting board, back area food preparation shelving, remove empty stainless-steel bowls from the walk-in cooler, remove all grease trap content, floor plastic mat near the dishwasher, dishwasher top surface, kitchen hand sinks and the interior/exterior surfaces of the microwaves.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires cleaning in the following area: the kitchen floor, the food preparation line food handling surface, the preparation line shelving (top and bottom), the line refrigeration cooler (internal and external surfaces), the oven top and face, the pizza cutting board and the washroom floors.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that there are unlabeled plastic bottles in the facility. Please ensure to label all bottles as per contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. It was observed that the flooring beneath the line equipment has an accumulation of grease and other other debris. This areas must be clean now and on a routine basis. 2. The back food preparation area is to be cleaned and organized. All utensils are to be washed and properly stored.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • It was observed that kitchen solid waste container contents are not removed on a daily basis, At the end of each work day, ensure solid waste is removed from the facility.
  15. 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?
      • The freezer wall and ceiling paint is chipped and flaking. The chipped and flaking paint is a potential physical food hazard. These areas are to be resurfaced and intact. An extension has been granted to correct this low risk deficiency.
  16. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that utensils were stored in an insanitary plastic bucket. During the inspection, all the utensils and plastic bucket was washed and sanitized.- Opened pineapple can observed to be used for long term storage of pineapple. After the can is opened, unused product shall be stored in containers suitable for long term storage. This deficiency was 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?
      • The freezer wall and ceiling paint is chipped and flaking. The chipped and flaking paint is a potential physical food hazard. These areas are to be resurfaced and intact.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The top surfaces have an accumulation of organics. These dishwasher surfaces are to be cleaned and sanitized. - The pizza knife appeared insanitary. When in use and during operating hours, the pizza knife is to be cleaned and sanitized every two hours and at the end to each work day.