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Bonnyville Neighbourhood Inn

5011 66 Street Bonnyville AB T9N 2L9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The individual sauce and dip cooler located next to the dry goods storage room was recorded at 8 °C during inspection. On-site staff immediately moved all sauces and dips to the walk-in cooler.All food storage coolers must be maintained at 4 °C or below at all times, and temperature monitoring for this specific cooler must be included in the routine temperature-monitoring program.
    • 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 for measuring the iodine-based sanitizer concentration in the bar-area dishwasher were not available. Sanitizer-specific test strips should be obtained to ensure routine and accurate monitoring.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were observed on the counters.*Staff was instructed to submerge the cleaning clothes inside the sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting board's surfaces was worn out (deep cuts filled with blackish food debris, pale surface).*Please replace the cutting boards as those ones are not easily cleanable and can cause cross-contamination of the food.
  4. Monitoring Inspection

    0 infractions

  5. Demand 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 ceiling was open in the dry storage area. Please ensure all ceilings are finished.
  6. Monitoring 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 ceiling was open in the dry storage area. Please ensure all ceilings are finished.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in cardboard boxes were placed on the floor of walk-in freezer. Please keep food off the floor in storage.2. Clothes and shoes were noted in the coffee area. Please remove all personal items from food storage/preparation areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of floor in the storage room was not finished. Please ensure all floors are finished, smooth, durable, and easy to clean.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A few cardboard boxes with food inside were placed on the floor of the walk-in freezer. The operator put racks under. 2. A cup was placed in a bulk oatmeal container. The operator took it out.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food items in two small black cooler in the serving area were at ~10C. The operator turned down the temperature setting.
    • 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?
      • The back door had visible gaps. Please repair weatherstripping.