Consort Hotel - Restaurant
4931 50 Street Consort AB T0C 1B0 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises could do with a thorough cleaning including hard to reach areas such as top of shelves etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises could do with a thorough cleaning including hard to reach areas such as top of shelves etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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?
- The ceilings are in poor condition (walk in cooler, back entry area, cooking area).The stairs leading to the basement are in poor condition. Two of the stairs made me nervous to step on as they did not feel stable. CORRECTEDAbove the door leading into the walk-in cooler on the bar side was observed unfinished.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers i.e. lids and outsides of food containers need to be cleaned and sanitary while in storage. Food bins must not be stored directly on top of food products. For example, I observed a food container sitting directly on top of another food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer not detected at the time of inspection. I showed the staff how to prime the pump, but this did not seem to resolve the issue; adequate sanitizer was available in the bottle. Please repair.Staff were advised how to properly sanitize dishes (may be washed in the dishwasher but then must be manually sanitized in a bleach and water solution for 2 minutes).
- 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 ceilings are in poor condition (walk in cooler, back entry area, cooking area).The stairs leading to the basement are in poor condition. Two of the stairs made me nervous to step on as they did not feel stable.Above the door leading into the walk-in cooler on the bar side was observed unfinished.
- 23. Is the facility maintained in a clean and sanitary condition?
- The waitress area feels cluttered, and I had to remove the coffee pot from the sink to wash my hands. Faucets, sinks, doors, and other high touch areas (kitchen and bar) need to be cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Boxes with food and food containers were stored on the ground in the walk-in cooler. - Please ensure food boxes and containers are stored 6 inches (15 cm) from the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The facility does have a probe thermometer to check the internal temperatures of the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach water solution should be available at all times on the food preparation line.The food preparation cooler needs to be cleaned. When something spills or leaks it needs to be cleaned up immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer was not detected at the time of inspection. Test strips are available but not being used.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There is grease on the floor in the basement. Grease should not be making its way into the basement. Also, when I first entered the kitchen, I could smell an odour. I'm not sure if it has something to do with a trap being full. This needs immediate attention.
- 23. Is the facility maintained in a clean and sanitary condition?
- The entire premises needs a thorough cleaning. Do not put foods into equipment that is not clean. The outside of the hot holding unit must be cleaned daily. It was observed with dried on sauces down the side of it.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- As mentioned, bleach loses its active strength in a hot kitchen i.e. it evaporates off. You can test your bleach as I showed you during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?