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Bragg's Korner Kitchen

8 - 16 White Avenue Bragg Creek AB T0L 0K0 · Food - General

9 inspections

  1. 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?
      • Light covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  2. Risk Management Inspection

    2 infractions

    • 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 covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the ceiling by the prep area in the kitchen. Please make sure cleaning is completed.
  3. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • During the inspection, it was found that homemade jams and pickles were present on the retail shelves. These products were not prepared under the required commercial food safety standards. Operator called person who is selling these homemade jams and pickles to pull back her products from the shelf.* Corrected by the operator onsite -Removal of Products: The operator was instructed to immediately remove all homemade jams and pickles from the retail shelves to prevent any potential health risks.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *During the inspection, it was observed that the container of fresh garlic exhibited signs of spoilage, including white mold growth. This indicates that the garlic was not stored properly or was kept beyond its safe shelf life.-Corrected during the inspection by the operator. Discarded by the operator during the inspection. Operator stated that belongs to food producer use the kitchen for sauce production while the restaurant is not operating.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Noted during the inspection couple of hot sauce bottles were kept in room temperature, as label requires refrigeration after the opening. Please ensure carefully check food labels and stored safely. Sauce bottles were discarded during the inspection by the operator.
    • 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 covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the ceiling by the prep area in the kitchen. Please make sure cleaning is completed.
  4. 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?
      • Light covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  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?
      • Light covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat Sanitizer solution was too strong, greater than 400ppm. Corrected during the inspection. Solution dispenser concentration was adjusted by the chemical company technician. Solution was measured at 200ppm.
    • 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 covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  7. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles contained different chemicals.*Please make sure every chemical bottle is labelled properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand washing sinks hot water knob handle was broken. *Please make sure every hand washing sink is operational, have hot and cold running water at all times.
    • 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?
      • Back screen door was not in good repair.*Please make sure the screen door is repair before the summer season started.
    • 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 covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles contained different chemicals.*Please make sure every chemical bottle is labelled properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand washing sinks hot water knob handle was broken. *Please make sure every hand washing sink is operational, have hot and cold running water at all times.
    • 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?
      • Back screen door was not in good repair.*Please make sure the screen door is repair before the summer season started.
    • 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 covers were missing in the cooking areas. Operator onsite stated that they were removed due to previous roof leak.*Please make sure identify the source of leak and complete the repairs and replaced the light covers.
  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Casserole dish with bacon stored on top of sausage. 2. Hotel pan with brisket stored on floor in walk in cooler. COMPLETE THE FOLLOWING:1. Do not store any dishes on top of food to protect it from contamination.2. Ensure all food is stored off the floor to prevent spread of contaminants to food contact surfaces.