Boulevard Restaurant and Lounge
33 Petrolia Drive Red Deer County AB T4E 1B3 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed with handles directly in dry bulk supplies, and bowls were being stored in product. The operator removed the scoops and bowls, sent them to dishwashing, and replaced them with clean scoops stored outside of the dry products.Please ensure all dry foods are stored in a manner that prevents contamination from scoops or bowls used to draw from bulk supplies.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar handwashing sink was not supplied with soap and paper towel. The operator stocked the sink with a countertop push pump soap dispenser and provided paper towel on a nearby table top stand.---All other handwashing sinks throughout the facility and washrooms provided warm water, were adequately stocked with soap and paper towel, were unobstructed, and used solely for handwashing purposes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple white tabletop cutting boards were observed to have black staining, deep grooves, and excessive wear.Please ensure damaged cutting boards are repaired or replaced so they maintain a smooth, easily cleanable, non-porous surface that allows for effective sanitization.Ensure equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized..
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse temperature of the mechanical dish washer measured at 57 degrees C or 134 degrees F at dish level.**Please have the dishwasher repaired to ensure it has a final rinse temperature of at least 71 degrees C or 160 degrees F at dish level.-Revert to manual dish sanitization procedures pending when the equipment is repaired.- The Chef advised that an appointment had been scheduled on June 25 for the repairs with the technician.
- 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 walls behind the shelves adjacent to the back walk-in cooler were observed to be in disrepair.**Please have these walls repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse temperature of the mechanical dish washer measured at 57 degrees C or 134 degrees F at dish level.**Please have the dishwasher repaired to ensure it has a final rinse temperature of at least 71 degrees C or 160 degrees F at dish level.-Revert to manual dish sanitization procedures pending when the equipment is repaired.
- 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 walls behind the shelves adjacent to the back walk-in cooler were observed to be in disrepair.**Please have these walls repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of food debris was observed on the floors below the shelves of the walk-in freezer.**Please have these areas cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The final rinse temperature for the mechanical dishwasher measured at 62.0 degrees at the dish level during the re-inspection.**Please repair/adjust the dishwasher to ensure it reaches a final rinse temperature of 71 degrees C or above at the dish level.**Please continue with manual dishwashing procedures pending when the equipment is repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the Lactic acid sanitizer used at the facility could not be confirmed as there were no test strips available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler adjacent to the white chest freezer in the front kitchen area was not maintaining adequate temperatures. Measure at 8.9 degrees during the inspection.**Adjust/repair the cooler to ensure it maintains a minimum temperature of 4 degrees C or below. -Please discontinue the use of this cooler pending when it is repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes and utensils are not being properly sanitized. The final rinse temperature for the mechanical dishwasher measured at 61.8 degrees at the dish level.**Please repair/adjust the dishwasher to ensure it reaches a final rinse temperature of 71 degrees C or above at the dish level.**Please revert to manual dishwashing procedures pending when the equipment is repaired.
- 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 build up soot and grease were observed on the filters of the fume canopy.**Please have these items cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- Two unlabeled spray bottles were observed during the inspection.**Ensure all containers holding chemicals are adequately labeled to identify their content.-The operator labeled the bottles during the inspection.
- 09. Are chemicals stored and handled in a safe manner?