Crazyweed Kitchen
1600 Railway Avenue Canmore AB T1W 1P6 · Food - General
4 inspections
- Risk Management Inspection
4 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?
- Cooling temperature logs are not being maintained to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Start maintaining cooling logs and ensure foods are properly cooled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no waterproof/water-resistant thermometer with a min/max function available for testing the temperature of the dishwasher at dish level.- Please acquire an appropriate thermometer to adequately test the rinse temperature of the dishwasher (to reach at least 71C). Should be recording the checks for the dishwasher and the glasswasher.
- 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?
- Only a couple of fruit flies observed at this time. Continue to ensure thorough cleaning is done regularly and no standing water/debris is left at end of the day. Keep foods covered as much as possible to prevent flies landing on any foods. Continue to consult with pest control company regarding additional measures to rid the facility of the fruit flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas still need some additional cleaning:-floor around the base/legs of some of the cooking equipment and shelving-kitchen floor in some of the corners and along some of the walls where there is debris build-up-piping along kitchen ceiling where there is dust built-upClean the above areas.
- 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?
- Risk Management Inspection
4 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?
- Cooling temperature logs are not being maintained to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Start maintaining cooling logs and ensure foods are properly cooled.No temperature logs are being maintained for the coolers and freezers. Check and record the temperature of each cooler and freezer that holds high risk foods each day the facility is open.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no waterproof/water-resistant thermometer with a min/max function available for testing the temperature of the dishwasher at dish level.- Please acquire an appropriate thermometer to adequately test the rinse temperature of the dishwasher (to reach at least 71C). Should be recording the checks for the dishwasher and the glasswasher.
- 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?
- Only a couple of fruit flies observed at this time. Continue to ensure thorough cleaning is done regularly and no standing water/debris is left at end of the day. Keep foods covered as much as possible to prevent flies landing on any foods. Continue to consult with pest control company regarding additional measures to rid the facility of the fruit flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas still need some additional cleaning:-floor around the base/legs of some of the cooking equipment and shelving-kitchen floor in some of the corners and along some of the walls where there is debris build-up-piping along kitchen ceiling where there is dust built-upClean the above areas.
- 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
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several of the containers of quat sanitizer used to store wiping cloths did not have a proper concentration of sanitizer. Was below 200ppm. Ensure the quat sanitizer is kept at 200-400ppm. Sanitizer in buckets started being changed during inspection but need to verify correct concentration as isn't consistently coming out of dispenser at the proper concentration.Some of the utensils used throughout service were not being stored in sanitizer. Store in sanitizer or ice water to prevent bacterial growth. Corrected during inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Dishwasher was not consistently washing their hands between handling the dirty dishes and putting away the clean dishes. Hands are to be washed between handling the dirty dishes and clean dishes.
- 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?
- Cooling temperature logs are not being maintained to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Start maintaining cooling logs and ensure foods are properly cooled.No temperature logs are being maintained for the coolers and freezers. Check and record the temperature of each cooler and freezer that holds high risk foods each day the facility is open.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was some raw chicken and raw tuna in inserts in top of the cooler that were among inserts with foods that are ready-to-eat. Store raw meats away from/below ready-to-eat foods.Open personal drinks were being kept next to open foods. Keep open/unsealed personal drinks away from food and food preparation areas to prevent potential contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were some personal items (keys, etc.) on shelf next to buns and a speaker on the edge of top of cooler/food surface. Store items not required for the operation of the kitchen away from foods.
- 09. Are chemicals stored and handled in a safe manner?
- There is a container of sanitizer (with cleaning cloth) stored on a table surrounded by open containers of foods. When grabbing the cloth the sanitizer could drip into the foods. Store the container of sanitizer where there is no potential for it to contaminate foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler used to store cooked pasta, etc. was at 13C. High risk foods were removed from the cooler at this time. Monitor cooler and fix/adjust as necessary to ensure it gets to 4C or less before putting foods back in the cooler.Fish batter was sitting out at room temperature. To be kept at 4C or less. Was put on ice during inspection.Cooked beets were sitting in bowl on top of the prep cooler inserts; were at 15C. Keep the beets in the insert itself to keep at 4C or less. Corrected during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no waterproof/water-resistant thermometer with a min/max function available for testing the temperature of the dishwasher at dish level.- Please acquire an appropriate thermometer to adequately test the rinse temperature of the dishwasher (to reach at least 71C). Should be recording the checks for the dishwasher and the glasswasher.
- 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 were several fruit flies in the bar area and some in the back of the kitchen (dry storage area). Ensure thorough cleaning is done and no standing water/debris is left at end of the day. Keep foods covered as much as possible to prevent flies landing on any foods. Continue to consult with pest control company regarding additional measures to rid the facility of the fruit flies.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There is a water leak from the water softener creating a build-up on water near the dishpit area. This can be a slipping hazard. Repair the leak and remove the standing water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The wooden pizza peel is damaged (chipped at corners). To be replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need cleaning:-floor in the bar, especially under/around the glasswasher and the sink and ice well; also some build-up of dirt/debris on metal plate in middle of the floor-exhaust hood in the kitchen, interior and exterior surfaces; piping-floor under/around the cooking equipment-wire rack used to store clean dishes by the dishpit-kitchen floor in some of the corners and along some of the walls where there is debris build-up-piping along kitchen ceiling where there is dust built-upClean the above areas.
- 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?
- There was a wet wiping cloth on the counter. - Please ensure all wiping cloths are stored submerged in a sanitizer solution or are used once then washed.
- 09. Are chemicals stored and handled in a safe manner?
- There was an unlabeled sanitizer bottle in the kitchen. - Label was added during the inspection. Please ensure all chemicals used have appropriate labels.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) No "Sink and Surface" or iodine test strips could be located onsite. - Please acquire appropriate test strips for all chemicals used. 2) There was no waterproof thermometer available for testing the temperature of the dishwasher. - Please acquire an appropriate thermometer to adequately test the plate level temperature of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary condition. There was some dust buildup on the upper walls, the ceilings, and the vent in the walk-in cooler. - Please clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?