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Burger King

201 - 2550 16 Avenue Cold Lake AB T9M 0L6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on the counter between uses. This may lead to bacterial growth and cross-contamination. Please store wiping cloths in an approved sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water available at the designated handwashing sink. Both hot and cold running water are required for proper handwashing. Please restore cold water supply to the handwashing sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The vegetable preparation sink did not have hot water, and a leak was noted at the base of the faucet. Lack of hot water prevents effective cleaning, and leaks may contribute to unsanitary conditions. Please repair the faucet and ensure both hot and cold water are available at the vegetable sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the public washroom toilets was visibly dirty. Unsanitary washrooms may lead to the spread of pathogens and negatively affect public perception. Please clean and maintain all washroom fixtures in a sanitary condition.
  3. Demand Inspection

    1 infraction

    • 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?
      • The valid Food Handling Permit is not on display. Please ensure the permit is always on display.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several individual milk cartons with expired best before dates were observed in the walk-in cooler. Please discard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure bacon is thawed under refrigeration temperatures. Thawing bacon at room temperature is not permitted due to exponential bacterial growth at room temperature rendering the food unsafe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in 3rd compartment sink was found at 150 ppm quats. Please verify sanitizer in 3rd compartment sink is at 200 ppm quats to ensure all dishes/utensils are effectively sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stainless steel gravy containers cannot be properly cleaned due to residue build-up that cannot be removed. Please replace stainless steel containers or remove build-up from current ones.2. The cutting board for onions is in poor repair and cannot be properly cleaned. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler was visibly dirty at time of inspection. Please clean floor as often as required to maintain in a clean manner at all times.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions