Chateau Three Hills
920 Main Street E Three Hills AB T0M 2A0 · Food - General
10 inspections
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Several packages of pancake flour, as identified by the operator, in the dry storage area were observed without labels.Ensure all food items are clearly labeled to identify the food source, facilitate monitoring of best-before dates, and support the First In, First Out (FIFO) inventory management system.Proper labeling also helps prevent the use of unidentified food products, which may pose a risk to individuals with food allergies.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Hardened food debris was observed in the hard-to-clean areas of the meat slicer.Ensure the meat slicer is thoroughly cleaned and sanitized after use, with particular attention to hard-to-reach areas, to prevent the buildup of food debris and reduce the risk of contamination.
- 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?
- The temperature logs and cleaning records were not complete.Ensure adequate logs are maintained and proper record keeping is practiced to ensure food safety.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Four carts containing portioned desserts intended for clients were observed to be uncovered. A fly was observed resting on the exposed desserts.The PHI instructed the staff to immediately cover the desserts and ensure they were protected from contamination.Ensure all ready-to-eat foods are adequately covered or otherwise protected from contamination during storage and transport.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two containers containing rice and refined sugar were observed stored directly below the food preparation sink on a table shelf. Although the containers had lids, the exterior surfaces of the containers were observed to be unsanitary.Ensure food containers are stored in a sanitary area and in a manner that protects them from potential contamination and are maintained in a clean and sanitary condition.
- 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?
- A fly was observed to be sitting on the exposed desserts.Please provide the most recent pest control report to the PHI.
- 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 storage shelf for bread was observed to be disorganized, with bread products stored randomly. -Food was stored on the floor in the walk-in cooler and the walk-in freezer.The current storage arrangement makes it difficult to effectively implement and follow the First In, First Out (FIFO) inventory management system.Ensure food items are organized and stored in a manner that allows for proper stock rotation and easy identification of products to support FIFO practices.
- 23. Is the facility maintained in a clean and sanitary condition?
- A shelf adjacent to the can opener was covered with a black garbage bag intended to protect it from splashes during can opening. The garbage bag was observed to be heavily soiled with dried food splashes. Reusable plates and utensils stored on the lower shelf also had dried food splashes. The operator advised that the items stored on the lower shelf were not in use.The accumulation of food debris and dried splashes may contribute to conditions that attract pests, such as flies.Ensure food preparation areas and storage shelves are maintained in a clean and sanitary condition, and that clean utensils and food-contact items are protected from contamination.Avoid using tape to secure garbage bags, as tape can accumulate food debris and dirt over time, creating conditions that may attract pests and contribute to pest harborage.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The floor underneath the shelves in the dry storage area were observed to be unsanitary.-The storage shelves below food prep tables in the kitchen were unsanitary.-The ceiling tiles in the food preparation area were observed to have accumulation of grease and dust.Ensure the written sanitation plan includes cleaning of ceiling tiles and walls.Ensure all the areas mentioned are maintained in a clean and sanitary manner.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A Bottle of Salad Dressing labelled 'Keep Refrigerated' was being stored at room temperature in the dry storage area at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Sanitizer Test Strips available for use on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer Bucket in the Kitchen was measured to have a Quats Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.
- 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?
- The Back Door was propped open at the time of Inspection.Ensure that the Back Door is kept closed at all times in order to prevent potential entry of Pests.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer Buckets were measured to have a Quats Sanitizer concentration of 100 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An expired Bottle of Mayo was observed in the dry storage area at the time of Inspection.Ensure that all food is checked for expiry dates and discarded when expired in order to prevent potential Food Borne Illness. This was Corrected during the Inspection, the Mayo was discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Boxes of Food were being stored on the Floor in the Walk-In Freezer and Dry Storage area at the time of Inspection.Ensure that Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food or attraction of Pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?