Boston Pizza 269
122 Leva Avenue Red Deer County AB T4E 1B2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The prep table coolers closest to the walk-in cooler had ambient temperatures between 11°C and 18°C. These units contained food products such as meat, sliced vegetables, and cheese. As a temporary measure, the facility agreed to use the ice water bath method to maintain food at 4°C or colder and will replace the ice as needed. At the end of the day, all food products will be stored in the walk-in cooler.The operator stated that a work request was submitted 30 minutes prior to the inspection due to the elevated temperatures, and a technician will repair the unit. The temperature was below 4°C when it was checked 1.5 hours by staff before the inspection. Please ensure that the prep table coolers maintain a temperature of 4°C or colder.2) The under the counter refrigerator next to the ice cream freezer had an ambient temperature of 11°C. It is uncertain whether the refrigerator was undergoing a defrost cycle. Please ensure that the refrigerator maintains a temperature of 4°C or colder.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two sanitizing pails had wiping cloths that were only partially submerged or left resting on the edge of the pail and were not fully submerged in the lactic acid sanitizing solution.The supervisor was informed and this issue was corrected during the inspection. The supervisor was reminded to keep sanitizing cloths submerged in the solution itself when not in use and was encouraged to remind their staff if they notice it in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor beneath the cooking area and underneath fryers and burners had food debris that needs to be removed or swept away.Please ensure that floors are regularly cleaned and food debris is removed to avoid attracting pests and to maintain the facility in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in pail was measured with a test strip to be at 0 ppm.Sanitizer solution in the pail was replaced by operator with a new solution from the dispenser and measured at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- It was observed that a box of fries was found on the floor of the freezer. - Staff complied to elevate the box of frozen fries and placed at least 6 inches off the ground on the appropriate shelving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was observed that the food prep table cooler was not working appropriately. The internal temperature of the chicken was measured at 6 degrees C and other meat items were measured from 7-9 degrees C. Staff was informed of the situation and was asked to move the potential hazardous food (PHF) items back into the walk-in cooler. -Staff complied to move the food into the walk-in cooler. Staff confirmed that this issue has been ongoing, indicating that there have been consistent problems with temperature control. Additionally, staff confirmed that they have been transferring food items back to the prep table cooler from walk in cooler during peak hours of food preparation and subsequently moving them back to the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was observed that some of the cold holding units does not have a functional thermometer in it. - Please ensure to have functional thermometers available to monitor the temperature. Please ensure to keep temperature logs on all the temperature regulated holding units.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All handwashing sinks were easily accessible and has hot and cold running water with well-stocked paper towel and soap. Except for the handwashing sink, located at the back kitchen adjacent to the walk-in cooler, was not stable and was showing signs of detachment from the wall. Additionally, it was observed that there was no soap available at the sink. - Please arrange for immediate repair of the handwashing sink to ensure it is securely mounted to the wall to maintain its functionality for staff's hygiene practices.
- 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?
- It was observed that the back door was latched open. Staff was informed and immediately closed the door. - Please ensure to maintain the doors securely closed to prevent any potential entry of pests into the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?