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Boardwalk Fries Burgers Shakes BW010

510 - 860 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

7 inspections

  1. Risk Management Inspection

    3 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 sanitizer concentration needs to be checked more frequently as this is the second time that ineffective sanitizer concentrations have been noted. Sanitizer solutions are to be checked as often as necessary to ensure that an effective concentration is being maintained at all times.***The sanitizer solutions were not being checked as often as necessary to ensure that an effective concentration was being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were broken/cracked inserts being used for food storage. Broken/cracked food containers cannot be maintained in a clean and sanitary condition. Ensure all Broken/cracked/damaged equipment is removed from the facility.***There were other inserts stored that were broken/cracked. The staff were educated that cracks and broken inserts created spaces where bacteria could harbor and they could not be cleaned and sanitized effectively. Broken/damaged equipment was to be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there was some organization needed as the dry storage area could not be observed. There was an accumulation of boxes and items between the non working upright freezer and the dry storage shelves. There was extra equipment present that was obstructing the area so areas could not be checked for sanitation or evidence of pests.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT ***The sanitizer concentrations in the cleaning cloth containers were not being maintained at an effective concentration. They were changed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***the sanitizer concentration needs to be checked more frequently as this is the second time that ineffective sanitizer concentrations have been noted. Sanitizer solutions are to be checked as often as necessary to ensure that an effective concentration is being maintained at all times.***The sanitizer solutions were not being checked as often as necessary to ensure that an effective concentration was being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The paper towel dispenser had been removed from the front hand sink. Discussed and they were going to replace it with the dispenser from the far back area.***there were concerns with the paper towel dispenser not working/not being stocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were broken/cracked inserts being used for food storage. Broken/cracked food containers cannot be maintained in a clean and sanitary condition. Ensure all Broken/cracked/damaged equipment is removed from the facility.***There were other inserts stored that were broken/cracked. The staff were educated that cracks and broken inserts created spaces where bacteria could harbor and they could not be cleaned and sanitized effectively. Broken/damaged equipment was to be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there was some organization needed as the dry storage area could not be observed. There was an accumulation of boxes and items between the non working upright freezer and the dry storage shelves. There was extra equipment present that was obstructing the area so areas could not be checked for sanitation or evidence of pests.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solutions were not being maintained at an effective concentration. The quat solutions in three containers and the dish sink ranged from 0 to 100ppm and none were the necessary 200ppm concentration. Staff manually corrected the sanitizer concentrations during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff were observed putting on gloves and not washing hands. Discussed proper glove use with starts with washing hands prior to putting on gloves. Both staff were educated during the inspection. Glove resource will be included with this report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***There was a probe thermometer being stored in a single use cup of dirty water. Discussed and staff removed the probe, dumped the water and discarded the cup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The sanitizer concentration in the third sink was not being maintained at an effective concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The sanitizer solutions were not being checked as often as necessary to ensure that an effective concentration was being maintained.
    • 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 present had expired and may not provide accurate readings.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***there were concerns with the paper towel dispenser not working/not being stocked.
    • 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?
      • ***Pest control records were not available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Discussed placement of mouse traps, For effective use, they should be next to the walls. 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?
      • ***There was a unfinished wooden platform present in the walk in freezer. Discussed that bare wood was an unacceptable finish and they platform could be removed or finished in a manner that could be maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were other inserts stored that were broken/cracked. The staff were educated that cracks and broken inserts created spaces where bacteria could harbor and they could not be cleaned and sanitized effectively. Broken/damaged equipment was to be removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The sanitizer dispensing station was not providing an effective sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***there was some organization needed as the dry storage area could not be observed. There was an accumulation of boxes and items between the non working upright freezer and the dry storage shelves.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***It was noted that there was an unacceptable portion cup being used as a scoop in the front area. Discussed that the scoops were to not be a source of contamination and have handles that were stored out of the product. Education was provided.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer solution was not being maintained at an effective concentration. Discussed with staff who indicated that there was a problem with the dispenser. They had the part present and the repair person was scheduled to come in. Until that happens an effective concentration is still required. Staff manually diluted the sanitizer to the correct concentration.***Wiping cloths were not being stored in an effective sanitizer solution. New solution was made up during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Improper glove use was observed during the inspection. Staff were observed not washing their hands before putting on gloves and not washing their hands when changing their gloves. Glove guidelines were provided by e-mail and shown to the staff 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)?
      • ***Manual dishwashing was not effective in sanitizing the dishes. The sanitizer concentration was 0ppm and not the 200ppm required for effective sanitizing. An effective manual solution was made up upon request during the inspection. Staff were aware of the dispenser deficiency.
    • 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?
      • ***Pest control records were not available for review during the inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***There appeared to be a domestic deep fryer present that was not located under a fire control canopy. Discussed with staff who indicated it was moved under the canopy but there was no fire suppression nozzle in that area. Explained that a fire inspector must approve the location in writing that is to be provided to the district inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Sanitizer dispensing station was not working properly. Discussed with staff who indicated that they were aware of the problem with the dispenser. They had the part present and the repair person was scheduled to come in.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed in the facility at the time of inspection. A fresh quaternary ammonium solution was prepared during the inspection. The operator was further advised to ensure that quaternary ammonium solution at 200 ppm is present in the facility at all times. Please use a test strip to test the concentration.
    • 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. A part of flooring underneath the cashier counter was noted to be missing. Please install the missing flooring. 2. The door hinges of the utility closet was damaged. The operator indicated that they would be replacing the door. Please repair or replace the door.3. A hole is noted in the cabinet of front area hand washing sink. Please seal this hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The customer area garbage bin holder was made of bare wood. The operator indicated that they are replacing this container. Please replace the container.