Costa Cafe Seafood & Steakhouse
10120 101 Avenue Lac La Biche AB T0A 2C0 · Food - General
11 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several bleach solutions measured <100 ppm.Ensure bleach solutions are maintained at 100-200 ppm.Bleach solutions were remixed to 100-200 ppm during inspection.One spray bottle for bleach was not labeled.Ensure all bottles are labeled to indicate contents.Bottle was labeled during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloths in the front area were stored in a cleaner solution.Used cleaning cloths must be stored in a sanitizer solution (eg 100-200 ppm chlorine).Cleaner solution was discarded and a 100 ppm chlorine solution was prepared for the cleaning cloths.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single use condiment cups were found in bulk bins as scoops.Scoops must be durable, cleanable, and have a handle. If stored in food product, handle must not contact food product.Condiment cups were discarded during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was dispensing 0 ppm chlorine.The bucket of chlorine was almost empty.Bucket was changed during inspection and dishwasher measured 100 ppm chlorine.
- 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 system was due for servicing in November 2024.Ensure the ventilation system is routinely serviced. Every 6 months is recommended.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw bacon and eggs were at room temperature and measured 25C.Raw sausage measured 15C.Keep high risk food items at 4C or less. If at room temperature, food items must be served within 2 hours and time must be tracked in some way. Any remaining food after 2 hours must be discarded.Items were placed into the cooler during inspection.
- 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 system was due for servicing in November 2024.Ensure the ventilation system is routinely serviced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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 recent pest control inspection form was not available. The last form posted was from April 2024. Facility was closed for several months.Complete a pest inspection report. Pest inspections must be completed monthly and results documented.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 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?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength when not in active use.Cloths were placed into a bucket of 200 ppm chlorine sanitizer during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several tubes of ground beef were thawing at room temperature. Staff placed the ground beef into the cooler immediately upon inspector's arrival.Ensure ground beef is thawed in an approved manner:- under cold running water- in the cooler- as part of the cooking process- in the microwave, if the item will be used immediately.
- 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 recent pest control inspection form was not available. The last form posted was from April 2024. Facility was closed for several months.Complete a pest inspection report. Pest inspections must be completed monthly and results documented.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent the growth of bacteria.A 200 ppm chlorine bleach solution was prepared during inspection and cloths placed in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Liver and hamburger patties were observed thawing at room temperature. Both had been recently removed from the freezer.Ensure high risk food items are thawed in an approved manner:- in the fridge- under cold, running water- as part of the cooking process, or- in the microwave, if the food will be used immediately.Liver and hamburger patties were placed in the cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers in the kitchen did not have internal thermometers present.Ensure all coolers have internal thermometers present to monitor temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Facility has ordered test strips.Ensure chlorine test strips capable of measuring 100-200 ppm are available at all times.Test strips must be used to monitor dishwasher and surface sanitizer concentrations daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was observed on a food contact surface.Cloth was placed into a solution of 100 ppm chlorine during inspection.Ensure used cleaning cloths are stored in a sanitizer solution at all times when not in active use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs and weiners were found stored at room temperature.Ensure high risk food items are maintained at 4C or less.If at room temperature, the time must be marked; after 2 hours any remaining product must be discarded.Do not store large quantities of food items at room temperature.Food items were placed into the cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink has only a trickle of hot water available.Ensure the hand sink has adequate temperature, pressure and volume to facilitate effective handwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was observed on a food contact surface.Ensure used cleaning cloths are stored in a sanitizer solution or sent for washing immediately after use. Used cloths cannot be left on counters or other food contact surfaces.Cloth was placed into a 200 ppm chlorine sanitizer solution during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bag of meat waiting to be cut was in the hand sink.Ensure the hand sink is easily accessible at all times for handwashing and is used for only handwashing and no other purpose.The meat was removed from the sink during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Butter and garlic butter were found at room temperature.Ensure butter and garlic butter are kept at 4C or less. If kept above 4C they must be discarded after 2 hours and time must be tracked.2. Raw bacon was found thawing at room temperature.Ensure food items are thawed in an approved manner:- in the cooler- under cold running water,- as part of the cooking process, or- if item will be used immediately, in the microwave.Bacon was placed into cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler in the front area had an ambient temperature of 9.4C.Milk had a temperature of 7.0C.Ensure cooler is capable of maintaining food at 4C or less.Until cooler is capable of maintaining a proper temperature, do not store high risk food items in the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher measured 50 ppm chlorine during inspection. Dishwasher was last serviced in May 2023.Ensure dishwasher is capable of dispensing 100 ppm chlorine.Until dishwasher is dispensing 100 ppm chlorine:1. Use the priming lever to add additional chlorine to the cycle and verify concentration with a test strip; or2. submerge dishes in a 100 ppm chlorine solution for at least 2 minutes after washing. Allow dishes to air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not stocked at the hand sink in the kitchen.Paper towel was restocked in the dispenser during inspection.Ensure paper towel is stocked at all times in the dispenser at the hand sink to facilitate proper handwashing. Replace empty rolls promptly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?