Brothers Diner
5123 Kepler Street Whitecourt AB T7S 1X7 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty used cleaning cloths was observed to be lying around on the food prep area.Dirty cloth was removed by the operator.All surfaces with which food comes in contact with must be maintained in a sanitary condition. Cleaning cloth must be washed, sanitized and handled in a manner that removes contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat wrapped in a transparent packaging bag and raw meat packed in cartons was observed to be stored on the floor inside the cooler.All food used or to be used in this establishment must be protected from contamination and handled/ stored in a sanitary manner. Food should be stored at least 15cm (6 inches) off the floor.Remove meat off the floor and store them at least 15cm (6 inches) off the floor while inside the cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Clean set of spoons at the bar was observed to be stored in an unclean utensil holder.All food equipment and utensil should be stored in a manner that protects them from contamination.Always clean utensil holder when storing neat utensil to avoid cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A small white bucket was observed to be sitting inside the hand wash sink. It was obstructing accessibility of the handwash sink at the bar area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The space underneath the stove and directly on top the storage cabinet was observed to have dried up remnant of food particles.All parts of kitchen equipment's in use should be thoroughly wiped down during cleaning, including hard to reach areas.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dish sanitizer was not working correctly when Inspector arrived. The rinse aid was being pumped out first followed by the detergent and no sanitizer. An employee was able to correct the problem and got the detergent pumping out first, followed by the rinse aid + chlorine sanitizer. The concentration after correction was 50ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?