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D'arcy's Smokehouse Restaurant

32 - 275 Carnegie Drive St. Albert AB T8N 5A7 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no approved sanitizer prepared for the back of house, and multiple rags were observed out on counters while in use. The front of house had a bucket prepared but it was of insufficient concentration and had not been remade in some time. Both were remade to the correct concentration of 100 ppm chlorine per the PHI's request, and all rags were moved into the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large container of french fries was observed resting directly beneath the hand soap dispenser, beside the handwashing station. This puts these foods at risk of contamination. These foods were moved at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A raw piece of brisket was left out of the cooler. Cooked ribs were left out at room temperature and needed to be moved to the cooler. These items were moved at the request of the PHI, but the cooler space was extremely limited and it is the opinion of the PHI that this will continue unless 1) the scale of production is reduced or 2) the cooler capacity is increased.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired. Please purchase new ones and send a photo to PHI for confirmation.
    • 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 mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A strainer and a few pieces of macaroni were noted inside the hand washing sink. These were moved during the inspection. Please be advised that the hand washing sink must only be used for hand washing purposes only. Please do not store dishes or use this sink for any other purposes.
    • 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 mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer in the buckets range from 0ppm to 50ppm. Fresh solution prepared and tested at 100ppm.Ensure sanitizer concentration is maintained at 100ppm, replace solution after every 2hours and when visibly dirty.
    • 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?
      • Pest monitoring records are not available.Ensure pest monitoring records are completed at least once a month and kept on site. A copy of the AHS pest control checklist will be sent with this report.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted at the facility.Ensure a valid food handling permit is posted at the facility.
    • 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 mechanical ventilation hood had no evidence of professional maintenance.Ensure professional maintenance is booked and completed routinely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris was observed behind the cookline. Ensure the indicated area is cleaned and maintained in a sanitary manner.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach solution was noted be at 0 ppm. The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that the bleach solution is maintained at 100 ppm at all times. 2. Cleaning cloths were noted to be stored on prep counters. All cleaning cloths were moved during the inspection. Please ensure to store cleaning cloths in the bleach solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not fully submerged in the bleach solution. The operator prepared fresh bleach solution and fill the sink. Please ensure that dishes are fully submerged in the bleach solution for at least two minutes.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on the prep counter. Please be advised that cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility thoroughly.