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Chuckwagon Cafe & Cattle Co.

105 Sunset Boulevard SE Diamond Valley AB T0L 2A0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted:1) On the blade and handle of the slicer.2) On the shelving under the prep counter used to store inserts.- To be cleaned.3) There was dust accumulation on the fan in the walk-in cooler.- To be cleaned.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food items such as pies, fruit, onions, and mushrooms were being stored in the prep cooler by the dishwashing area were not covered.- Stored food items to be covered and protected from cross-contamination.2) Inserts of cubed potatoes were being stored in the walk-in cooler without covers and were stacked on top of each other.- Potatoes were wrapped during the inspection. Ensure all stored food items are covered and protected from cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The gravy in the crock pot at the service counter measured 48C. Informed that the gravy had been in the hot holding unit for at least 2 hours.- High risk food items shall be held hot at or above 60C. Gravy was discarded during the inspection.2) Food items in the prep cooler by the cooking line measured 10-12C at the time of inspection. - Perishable food items such as cheese, sour cream, cooked beef, and raw beef and hamburgers were discarded during the inspection. Perishable foods shall be held cold at or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine test strips at the time of inspection.- Ensure chlorine test strips are available to monitor sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted:1) On the black tabletop mixer by the slicer.2) On the blade and handle of the slicer.3) On the shelving under the prep counter used to store inserts.- To be cleaned.5) There was dust accumulation on the fan in the walk-in cooler.- To be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 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?
      • One of the lights in the kitchen was being covered with a grate that would allow glass to pass through in the event of breakage. A guard or other indicator that the bulb was not breakable could not be identified. Cover light with a guard or other means to prevent the potential contamination of food due to glass breakage. **Light "bulb" may be plastic. Confirming the make of this light may remove this violation. **
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from the dishwasher and was wicking into the drywall at the floor-wall joint behind the dishwasher.- Leak to be fixed. Wet drywall to be replaced. Ensure the wall is finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted on the floor beside and under the cooking equipment east of the back door.- Ensure the floor is cleaned regularly. **Providing a cleaning procedure, including the frequency of cleaning and type of equipment/cleaners used, may remove this violation. **
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and grease accumulation was noted on the grates of the commercial hood ventilation system.- To be cleaned.
  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour in the back storage room were found being stored on the floor.Move food so it is stored off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lights in the kitchen was being covered with a grate that would allow glass to pass through in the event of breakage. A guard or other indicator that the bulb was not breakable could not be identified. Cover light with a guard or other means to prevent the potential contamination of food due to glass breakage. **Light "bulb" may be plastic. Confirming the make of this light may remove this violation. **
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted on the floor beside and under the cooking equipment east of the back door.- Ensure the floor is cleaned regularly. **Providing a cleaning procedure, including the frequency of cleaning and type of equipment/cleaners used, may remove this violation. **
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer available onsite was measured at a concentration far in excess of 200ppm. Concentration was corrected onsite to 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed handling a plate containing salad and other cooked food after handling a raw steak. Food handler thoroughly washed their hands at PHI's direction.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of flour in the back storage room were found being stored on the floor.Move food so it is stored off the floor. 2) A knife holder appeared to have inserts made from untreated wood. This utensil storage would be unsuitable as these inserts could not be reliably cleaned and sanitized. Remove unsuitable knife holder.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer throughout the facility were not labelled. Ensure any chemicals used for cleaning or sanitizing are correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of gravy was observed being cooled at room temperature. The cooling process described onsite did not appear practical to cool the volume of product onsite within the necessary timeframe (60C to 4C within 4 hours*). Gravy was reheated during inspection to destroy potential bacterial growth, then placed into a wide, shallow container to allow for more efficient cooling. The use of a makeshift ice bath and/or ice wand is highly recommended to ensure rapid cooling of gravy and soups. Use available probe thermometer to verify cooling process. Ensure that any ice wand used is food-safe and washable. *If product is cooled from 60C to 20C within two hours, then product cooling from 20C to 4C may be completed within a four-hour timeframe, giving this total cooling process a six-hour timeframe.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine were available onsite to test the chemical-sanitizing dishwasher and diluted bleach solution in use.Acquire suitable chlorine test strips to verify sanitizer concentrations. Ensure that solutions are tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink at the front service counter did not contain accessible paper towels in a suitable dispenser. The nearest paper towels were located in the kitchen through a door. Acquire suitable paper towel dispenser.
    • 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 food handling permit for this facility was not observed to be posted in a publicly visible space. Post food handling permit in a conspicuous location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) One of the lights in the kitchen was being covered with a grate that would allow glass to pass through in the event of breakage. A guard or other indicator that the bulb was not breakable could not be identified. Cover light with a guard or other means to prevent the potential contamination of food due to glass breakage. 2) The tile walls in the kitchen were chipped in a few areas. Repair or replace tile to ensure a smooth, non-absorbent surface that is easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted on the floor beside and under the cooking equipment east of the back door.- Ensure the floor is cleaned regularly.