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Boston Pizza 125

4402 41 Street Rocky Mountain House AB T4T 1J6 · Food - General

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures were satisfactory at the time of the inspection. Temperature monitoring is completed and recorded daily.An exception was the dessert fridge was observed at 5.6°C. When brought to the managers attention, foods requiring refrigeration were removed to a refrigeration unit that maintained safe temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards were observed to be deeply scarred and stained. Discussion with manager informed me that new cutting boards had been order but had not arrived yet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Within the walk-in cooler, debris was observed on the floor and splatters were observed on the wall to the right of the entry.*** Please clean these areas. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutlery storage well container was observed to have crumbs and other debris. The operator immediately put the cutlery and storage well bin thought the dishwasher.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food build-up noted on the kitchen floors which were being swept-up during the inspection. Debris build-up was noted on the floors of the walk-in coolers. Please ensure the floors of the walk-in cooler are cleaned and all areas of the kitchen are maintained in a sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler was holding items at temperatures between 6.9 - 13.9 C. Items that had been in the cooler for 2 hours were discarded. Staff began placing ice water baths beneath food to maintain temperature. This is a temporary solution and food in this unit must be maintained at or below 4 C at all times. There is a lid for the unit that cannot be closed when not in use, or during slow periods as the counter above prevents it from being opened/closed. Have the unit adjusted or repaired so that food is able to be maintained at or below 4 C at all times. Individual lids can be used to help retain the cold.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: Outstanding violation - Floors under equipment and in the hallway leading to the back had a build-up of debris still. Floors throughout the kitchen were strewn with food, staff was in the process of sweeping. A buildup of debris in harder-to-reach areas such as the floors beneath and behind food preparation equipment, as well as the flooring in the walk-in cooler, was observed during the inspection.Please ensure all areas of the facility are thoroughly cleaned and maintained in a sanitary condition.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad prep cooler was measured at temperatures ranging from 7-9 degrees Celsius. The operator confirmed this by probing foods in the cooler and promptly decided to discard all the food within the cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The soap dispenser near the hand sink was cracked. Please ensure the dispenser is replaced with one that is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of debris in harder-to-reach areas such as the floors beneath and behind food preparation equipment, as well as the flooring in the walk-in cooler, was observed during the inspection.Please ensure all areas of the facility are thoroughly cleaned and maintained in a sanitary condition.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The ice machine was observed to be visibly dirty.*** Please ensure that the ice machine is cleaned and sanitized on a regular basis and when is it observed to be visibly dirty. ***
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • EcoLab Sink & Surface Sanitizer was not dispensing at the correct concentration - too low. EcoLab had been contact and was scheduled to attend the next day. The use of chlorine-based sanitizer was implemented in the interim to ensure that sanitizer was available. Chlorine-based sanitizer should be 100-200ppm and can be achieved by mixing 2ml household bleach into 1L of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Surface temperature of products within the "wells" at the prep lines were elevated above acceptable as these items were not covered due to lunch rush. Covers were put in place and temperatures returned to acceptable.Covers must be kept in place at all times to ensure proper temperatures of these food items throughout.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fans in the walk-in cooler were observed to have a build-up of dust. The mobile rack was observed to have food crumbs on the rungs.*** Please ensure that these items are cleaned. ***
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, a check of the temperature of the food items in the wells for the "cut" and "salad" lines was completed as these wells were identified in the 3Nov23 inspection as within the danger zone but corrected during the inspection. The "cut" line temperatures were found to be acceptable. However, the temperatures of the food items at the "salad" line were observed at 8°C. This temperature is within the danger zone. *** Please ensure that foods are maintained at adequate storage temperatures.***In order to maintain adequate temperatures at these lines, options to consider are:- keeping lids on to help keep the heat out- only storing small amounts in these lines
    • 23. Is the facility maintained in a clean and sanitary condition?
      • CONTINUES - The fan in the walk-in cooler was observed to still have dust build-up on it and there were roasted vegetable trays on a movable rack below the fan that were not covered. The walk-in freezer was also observed to still have a buildup of ice/frost. 3Nov23 - During the inspection the walk-in cooler and freezer were observed. It was noted that the fans in the cooler had dust buildup and that the freezer had a buildup of ice/frost on the ceiling. ***Please clean the dust buildup on the fans in the cooler and remove ice/frost buildup in the freezer to ensure food items stored in these areas do not become contaminated.***
  15. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, temperatures were taken of the food items in the wells at the "cut" and "salad" lines. These temperatures were found to be in excess of the required refrigerated storage temperature. These lines are located directly below the service window and heat lamps and the heat radiating from the heat lamps is significant. The manager immediately pulled and disposed of these food items.*** Please ensure that foods are maintained at adequate storage temperatures.***In order to maintain adequate temperatures at these lines, options to consider are:- keeping lids on to help keep the heat out- only storing small amounts in these lines
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, the glass washer in the Bar was not producing adequate sanitizer as part of the operation. *** Please ensure that the glass washer is capable of sanitizing glasses with a chlorine concentration of 100ppm.***Until such time that the glass washer is fixed, please use alternate methods to clean and sanitize glassware. Options include using the 3-compartment sink method --> wash-rinse-sanitize or using the main restaurant dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection the walk-in cooler and freezer were observed. It was noted that the fans in the cooler had dust buildup and that the freezer had a buildup of ice/frost on the ceiling.***Please clean the dust buildup on the fans in the cooler and remove ice/frost buildup in the freezer to ensure food items stored in these areas do not become contaminated.***