Club Cafe
4932 50 Street Stettler AB T0C 2L0 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 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?
- Temperature logs are only completed for the walk-in freezer. Please ensure logs are completed for all refrigeration units (especially coolers to ensure they are maintained below 4C) and hot-holding units. Additional printed templates have been provided the day following the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Continues: Please ensure paper towel is available within a properly functioning dispenser at the hand sink.Current dispenser is not functional.
- 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 commercial ventilation hood is noted to be overdue for professional servicing (due September 2025 as per decal).Please ensure the unit is serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Continues: Floors, walls and ceilings throughout the facility are in states of disrepair, limiting the ability to be properly cleaned.Operator confirmed after the inspection via telephone, that a plan is in place to renovate floors, walls and ceilings. Ensure they are maintained in a manner that is smooth, durable, easily cleanable and impervious to moisture.Please also have the floors in the walk-in freezer replaced/re-done of a material that is smooth, durable and impervious to moisture.Please also ensure that the carpet mats in the kitchen area removed as carpet is only permissible in the dining/public areas (floor coverings if used should be made of rubber, plastic or some other material that is smooth, durable and impervious to moisture).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Continues: Deeply scarred/stained cutting boards are again observed during the inspection.Please ensure these cutting boards are discarded and replaced with ones that in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: A deep clean of the kitchen is required. Renovations of floors/walls/ceilings should facilitate cleaning. Please also remove any equipment that are not used to free up space and enable more effective cleaning and easier movement for employees.Please ensure edges of flooring with hard-to-remove grime/build-up is cleaned using degreasing agents. There was also substantial grease build-up on the floors under stoves and deep-frying area. Grills also require cleaning. Please ensure this area is thoroughly cleaned to remove all grease/build-up.Please also be mindful of messes in storage units (eg. lids of sauce containers in the walk-in cooler) and clean as needed.
- 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?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler is leaking and still not maintaining a temperature below 4C. Ensure the unit is serviced and that no foods are stored for any length of time until then.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please ensure paper towel is available within a properly functioning dispenser at the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Continues: Floors, walls and ceilings throughout the facility are in states of disrepair, limiting the ability to be properly cleaned.Please ensure a plan is in place to renovate floors, walls and ceilings to ensure they are maintained in a manner that is smooth, durable, easily cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were cutting boards that were substantially scarred and stained observed within the kitchen. Employees noted that these cutting boards were not being used for food prep. Ensure these cutting boards are discarded and replaced with ones that in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: A deep clean of the kitchen is required. Please ensure cleaning records are also maintained (template provided).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler is not being used to store any foods for the time being. Please ensure the unit is serviced and able to maintain temperatures below 4C. Please ensure it is not used until it is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please ensure paper towel is available within a properly functioning dispenser at the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Continues: Floors, walls and ceilings throughout the facility are in states of disrepair, limiting the ability to be properly cleaned.Please ensure a plan is in place to renovate floors, walls and ceilings to ensure they are maintained in a manner that is smooth, durable, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: A deep clean of the kitchen is required. Please ensure cleaning records are also maintained (template provided).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was tested at ~25ppm chlorine/bleach at the sanitizing cycle - unsatisfactory. Test strips were available but did not look like they were being used adequately. Staff were instructed to switch to single-use disposable utensils for customers and mechanically dishwash all items in the two-compartment sink until the dishwasher was sanitizing adequately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floors, walls and ceilings throughout the facility are in states of disrepair, limiting the ability to be properly cleaned.Please ensure a plan is in place to renovate floors, walls and ceilings to ensure they are maintained in a manner that is smooth, durable, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- A deep clean of the kitchen is required. Please ensure cleaning records are also maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?