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Bowling Stones 10 Pin Alley

11005 106 Avenue Grande Prairie AB T8V 7W4 · Food - General

7 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth was not kept submerged in sanitizer-solution.Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer.Ensure used wiping cloths are kept submerged in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not placed inside the dispenser. Ensure single use paper towel is placed inside the dispenser.
    • 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?
      • Monthly pest control records are not kept.Ensure monthly pest control records are kept. Complete AHS checklist that was provided once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the food storage room do not have shatter proof covers.Ensure shatter proof covers are installed for the light fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept.Ensure daily cleaning logs are kept.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available on site. Ensure a probe thermometer is always available on site to verify food safety temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are incomplete.Ensure appropriate schedule are developed and kept for the kitchen & bar.
  7. Initial Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available.Ensure daily temperature logs are kept.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units that store high risk or perishable foods items are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not available on site. Ensure a probe thermometer is always available on site to verify food safety temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Ensure sanitizer test papers are obtained and kept on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: Liquid soap and single use paper towel is not provided at the sink.Ensure liquid soap and single use paper towels in a dispenser is provided at all hand washing sinks.
    • 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?
      • Monthly pest control monitoring records are not kept. Ensure AHS checklist is completed once a month.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not posted.Ensure a valid food handling permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use spoon was not stored a proper manner. Business end is facing up.Ensure business end is facing down to prevent contamination when handled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule and logs are incomplete.Ensure appropriate schedule are developed and kept for the kitchen & bar.