Crown & Anchor Pub
1 - 4802 51 Street Whitecourt AB T7S 1R9 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Chlorine sanitizer container was nearly empty at time of inspection. Chlorine test strips did not detect any chlorine in the machine after it was run.The machine also appears to be leaking, and this may include the chemical feed lines. Please look to have these repaired as soon as possible.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Personal items including items left behind by customers were being stored in the middle of the bar area on glassware. Server moved the items to another location. Please do not store customer/personal items on dishes or utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the ice machine has a small amount of organic build-up on the inside surface of the ice machine. The organic accumulation is not in contact with the ice. The operator shall remove all the ice from the machine and the organic accumulation area shall be washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- 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)?
- 1) Salt for melting snow/ice was observed on a shelf in the dry storage area above food items. Please ensure this product is placed with other non-food items to prevent potential contamination.2) Red onions were observed stored on the floor. Please ensure all food products, but especially ones that might be eaten raw, are stored on risers and kept off the floor to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap (with a pump type dispenser) was not available at the sinks for hand washing. Please ensure there is liquid hand soap available for staff to wash hands as needed throughout the day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths in the kitchen were observed to be stored on counter or in a bucket of water when Inspector arrived. Employee attempted to fill a bucket with QUAT sanitizer from the dispenser on the wall but the solution was not being drawn into the hose.A QUAT sanitizer solution was then manually made by pouring a small amount in warm water until the concentration was 200ppm. Wiping cloths were then put in this solution.Please keep wiping cloths in sanitizer whenever possible and ensure sanitizer is dispensing properly or is manually mixed to the proper concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dish sanitizer did not have any chlorine when Inspector arrived. Cook stated more chemical was on order. In the meantime, a bottle of regular (5%) bleach was used. After priming, the concentration of chemical in the basin was at least 50 ppm. Please ensure you have bleach onsite, and staff know to be checking the concentration regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The dish sanitizer was still not producing chlorine when the PHI was onsite. The Chef noted a different type of pellet had been placed in the hopper, so it was emptied and filled with the regular pellets. The mechanical display continued to say that the sanitizer needed to be filled and no chlorine concentration was detected in the tank after running numerous times. The Chef was requested to continue to run the machine to hopefully get the chlorine feeding into the tank. If not able to get it working, dishes can be washed in the machine then must be manually sanitized in the 3-compartment sink using either bleach-water or dilute QUAT solution. Please also ensure you obtain test strips for the dish sanitizer and QUAT sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- The dish sanitizer was not producing chlorine when the PHI was onsite. The Chef noted a different type of pellet had been placed in the hopper, so it was emptied and filled with the regular pellets. The mechanical display continued to say that the sanitizer needed to be filled and no chlorine concentration was detected in the tank after running numerous times. The Chef was requested to continue to run the machine to hopefully get the chlorine feeding into the tank. If not able to get it working, dishes can be washed in the machine then must be manually sanitized in the 3-compartment sink using either bleach-water or dilute QUAT solution. Please also ensure you obtain test strips for the dish sanitizer and QUAT sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food surface sanitizer in use when PHI arrived. Sanitizer and wiping cloths were put in a bucket during inspection. Please ensure you have sanitizer prepared and are using it on food surfaces whenever food is being prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dish sanitizer was not producing chlorine when the PHI was onsite. The Chef noted a different type of pellet had been placed in the hopper, so it was emptied and filled with the regular pellets. The mechanical display continued to say that the sanitizer needed to be filled and no chlorine concentration was detected in the tank after running numerous times. The Chef was requested to continue to run the machine to hopefully get the chlorine feeding into the tank. If not able to get it working, dishes can be washed in the machine then must be manually sanitized in the 3-compartment sink using either bleach-water or dilute QUAT solution. Please also ensure you obtain test strips for the dish sanitizer and QUAT sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?