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Coaldale Inn

913 19A Avenue Coaldale AB T1M 1A7 · Food - General

25 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some beer hoses in the back area connected to the kegs were observed with grime buildup and are not maintained in a clean and sanitary condition. Owner stated the affected hoses will be replaced. Do not use these lines until replacement is completed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket measured >200 ppm of chlorine (nearly rebleaching the strip) and was diluted during the inspection. Sanitizer remeasured 150 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some items in the steam table were below 60.0°C. Not all foods had lids; lids were placed on remaining items during inspection. The cook mentioned in consultation with the plumber they may replace the heating element in the unit. It was emphasized how important keeping hot foods at or above 60.0°C is. Gravy was discarded and a new pot cooked during the inspection. Foods are only reheated once and discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Professional exhaust hood cleaning is schedule for this evening. Please send photo of the updated sticked to inspector.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding measured at <60C for mushrooms, onions, and peppers. All other hot holding was >60C. Operator moved these items to the stove to keep above 60C.
    • 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 leak was noted in the dry storage area. No food was being affected at the time of inspection. Please investigate and repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cook line requires cleaning. Grease noted on the floor underneath the ventilation canopy.Please ensure there is always a container attached to the canopy to catch grease.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board on prep table is discoloured and showing signs of wear. If the cutting board can no longer be easily cleaned, it must be resurfaced or replaced. Operator bleached cutting board during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation has improved from previous inspections. The dry storage area with flour and sugar requires more attention. Build up of food was noted under storage bins. Please clean this area.
  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy is due for servicing.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was present upon inspection in bar or kitchen. Both bar and kitchen prepared 200ppm bleach water solution during inspection. Please ensure these solutions are always available for proper surface sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters have heavy build up and require cleaning. Ventilation canopy is due for servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning in kitchen has improved. Splatter and food debris noted in both dry storage areas. Please ensure these areas are throughly cleaned.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were fruit flies in the rye, white rum and gin well hard liquor bins. Staff were directed to stop serving this, dump them out, and wash the bins.There were moldy oranges in the dry storage room. Operator advised inspector that they were attempting to return/obtain a refund from the distributor.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no sanitizer solution available and multiple cloths were left on food contact surfaces. A bleach solution was mixed and tested during the inspection, and the cloths were placed within.Ensure that once the kitchen opens, a sanitizer is available with cloths stored inside.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were raw meat products (bacon, burgers) being stored above cooked meat products in the walk- cooler. Beef was moved during the inspection. Raw meat must be stored below cooked/ready to eat foods.Carrots and onions were on the floor. Do not store foods directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available. Ensure staff have a thermometer to check cooking, cooling, and hot holding temperatures. The hot holding unit was in process heating during the inspection. Ensure that the steam table is turned on and heated prior to filling it. The foods measured >60.0 degrees C prior to completing the inspection. Hot foods are reheated either in the microwave or on stove before placing in the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the grill has grease and food debris accumulated.
  13. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dirty dishes, equipment, and utensils in the 2-comapartment sink and next to the dishwasher. There was no employee available to wash these dishes. Dirty dishes should not be sitting for hours. Schedule staff appropriately to maintain proper sanitation.
  14. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were fruit flies in the bar well hard liquor bins. Staff were directed to stop serving this, dump them out, and wash all the bins. A sign was made so staff were aware.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing in a bin of water. Raw meat must be thawed in the fridge, or under cold running water. Employee was preparing chicken wings for wing night.
    • 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?
      • There is a fly strip above a prep table. Do not place these above food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dirty dishes, equipment, and utensils in the 2-comapartment sink and next to the dishwasher. There was no employee available to wash these dishes. Dirty dishes should not be sitting for hours. Schedule staff appropriately to maintain proper sanitation.
  15. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the bar measured 0 ppm after lunch. Staff remixed bucket and measured 100 ppm chlorine.
  16. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentration was over 200 ppm. Solution was diluted to the correct concentration of 200 ppm during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were containers of raw meat being stored directly above, as well as in close proximity to ready-to-eat foods. The public health risk is particularly high due to that if cross contamination occurs the ready-to-eat food is not going to be subject to any further cleaning or cooking processes that may eliminate harmful pathogens.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler as well as walk-in freezer was being stored on the floor. Food items need to be stored off of the ground to prevent contamination and limit their access to pests.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer behind the bar was not distributing sanitizer. Until the glass washer behind the bar is repaired and dispensing sanitizing solution properly, please use the kitchens commercial dishwasher to wash glasses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored "business-end" down in a visibly soiled bucket with debris at the bottom of the container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer skimmer was in disrepair. Operator discarded skimmer immediately and had a replacement that was undamaged.
  17. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine was <200 ppm in the bucket and was diluted to 100 ppm during the inspection.
  18. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Both a container of butter and garlic butter were left out at room temperature from the previous night. These must be refrigerated at all times. Discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Do not leave butter and garlic butter out at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A specific plan for all staff to follow in the sink/dish area is required to avoid cross contamination of this area as it is not well designed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send confirmation of food safety training to inspector.
    • 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 exhaust hood requires professional servicing and is tentatively scheduled for April 4th. *outstanding as of April 2, 24*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic containers were stored in bulk foods (gravy mix). Do not store scoops directly in the food as this can cause cross contamination. Additionally, do not use single use plastic in this way.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Under the grill/cooktop there was heavy accumulation of grease and food. The vent hood grates were very dirty, These MUST be cleaned more frequently. There was no cleaning scheduled posted. These are reoccurring violations.
  19. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were not sanitizer solutions prepared in the kitchen or lounge, and a dirty cloth was sitting on the prep table. Cloths must be stored in sanitizer when not in use. One staff poured a significant amount of bleach (~3/4 cup) with dish soap into a bucket. Inspector discussed the amount of bleach needed (1/2 teaspoon per litre of water), and that the sanitizer solution should not contain soap. The bucket was remixed and measured 100 ppm. Staff were unaware of what the concentration of chlorine should be, and how to measure using the test strips. An unlabeled spray bottle was near the grill, that appeared to be soap and water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A specific plan for all staff to follow in the sink/dish area is required to avoid cross contamination of this area as it is not well designed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send confirmation of food safety training to inspector.
    • 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 exhaust hood requires professional servicing and is tentatively scheduled for February 25th. *outstanding as of March 11, 24*
  20. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Discussed the sinks with Alex. During inspection there were dirty dishes in both compartments, and he acknowledged not to use them for food prep. A specific plan for all staff to follow is required to avoid cross contamination of this area as it is not well designed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send confirmation of food safety training to inspector.
    • 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 exhaust hood requires professional servicing and is tentatively scheduled for February 25th.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floors under the grill/cooktop area is dirty with grease and food debris accumulation. It was going to be cleaned later today,
  21. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Several dirty dishes were piled in this dish pit area and it was difficult to determine the clean items from dirty. There must be a one-way flow from dirty to clean to prevent cross contamination. Dishes should be done more often to prevent build up. February 14, 2024 - dish pit was unorganized during inspection. Operator was using dirty sink to drain noodles as no sinks were free from dishes. Dish pit must be reorganized to ensure that one sink is clean and free from dishes to facilitate safe food prep.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send confirmation of food safety training to inspector.
    • 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 exhaust hood requires professional servicing and is tentatively scheduled for February.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill/cooktop area is dirty with grease and food debris accumulation. Thoroughly clean this.
  22. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available in the lounge; staff were using soap and water to wipe tables. A bleach bucket was mixed during inspection. The bleach spray in the kitchen was too strong; this was diluted during inspection. A food safe sanitizer can be verified with your test strips and should measure 100-200 ppm chlorine. The ratio is 1/2 - 1 teaspoon unscented bleach : 1 litre of water. There were several dirty cloths throughout the kitchen. Cloths must be stored in sanitizer solution while not in use. These were placed in the laundry during inspection.
    • 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?
      • Staff used tongs to grab dirty cloths and place in laundry and then was going to proceed to use the tongs while making fried chicken. Inspector prevented this and advised the staff to wash the tongs at the dish area (NOT hand sink) before continuing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken and beef were stored above sauces in the walk-in cooler. This was corrected and moved to the bottom shelf. Do not store raw meats above ready to eat foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Several dirty dishes were piled in this dish pit area and it was difficult to determine the clean items from dirty. There must be a one-way flow from dirty to clean to prevent cross contamination. Dishes should be done more often to prevent build up. Ensure staff are using test strips to measure chlorine concentration in the dishwasher and spray bottles/buckets frequently.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send confirmation of food safety training to inspector.
    • 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 exhaust hood requires professional servicing and is tentatively scheduled for February.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The "clean" knifes are stored in a dirty bin. Utensils and food equipment must be stored in a sanitary manner. The grill/cooktop area is dirty with grease and food debris accumulation. Thoroughly clean this. The ice machine had mold growth under the lid. Staff were advised to immediately stop using this ice. Melt all this ice and clean the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, grease, and splatter noted throughout kitchen in areas including but not limited to: behind fryers and fridges, in hard to reach areas, along the walls, on the floors.The kitchen needs a thorough deep clean. Once completed the standard level of cleanliness needs significant improvement as this is an ongoing issue. Staff are not following current cleaning schedule. If the facility is not clean and other violations resolved an order will be issued.
  23. Risk Management Inspection

    2 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?
      • The cold water tap at the 2 compartment sink is not usable. All taps must be supplied with hot and cold water. This is especially important in this sink as it is used for thawing meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills noted in dry storage area, such as flour and sugar. This could attract pests. Grease and grime build up noted behind the cooking area. Please ensure these areas are thoroughly cleaned and added to the cleaning schedule.
  24. Risk Management Inspection

    2 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?
      • The cold water tap at the 2 compartment sink is not usable. All taps must be supplied with hot and cold water. This is especially important in this sink as it is used for thawing meat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills noted in dry storage area, such as flour and sugar. This could attract pests. Grease and grime build up noted behind the cooking area. Please ensure these areas are thoroughly cleaned and added to the cleaning schedule.
  25. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was present upon inspection. All bottles tested were 0ppm chlorine. Cloth bucket in the bar was also 0ppm chlorine. Operator dumped old solution, washed bottles, and refilled with 200ppm chlorine solution.
    • 15. Is the facility free of a pest infestation?
      • Facility has a fly infestation. Fly strips are present in the kitchen, but are not working to reduce the fly population. A comprehensive pest control program is required to ensure the facility is free of pests, such as flies. This includes a multibarrier approach (fly lights, strips, keeping kitchen clean, keeping doors closed, etc.). If this cannot be done, a certified pest control operator must be hired for pest control.
    • 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 cold water tap at the 2 compartment sink is not usable. All taps must be supplied with hot and cold water. This is especially important in this sink as it is used for thawing meat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at hand wash station has leak. Operator and inspector could not close tap to stop leak. Please ensure tap is replaced or leak is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters had extreme grease accumulation to the point that the filters appear discoloured. Grease accumulation can cause the ventilation canopy to be less efficient in removing grease and odour from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills noted in dry storage area, such as flour and sugar. This could attract pests. Grease and grime build up noted behind the cooking area. Please ensure these areas are thoroughly cleaned and added to the cleaning schedule.