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Dark Woods Brewing

4720 50 Street Innisfail AB T4G 1P8 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottles (x2) with sanitizing solution tested 0ppm chlorine and 0ppm quats. PHI taught the food handler how to prepare a 100ppm chlorine solution - solution tested at 100ppm after food handler prepared it.Chlorine can dissipate when it sits too long, weakening the solution concentration. To prevent this, a new solution should be made every 2 days (for spray bottles) or 2 hours (for open buckets). The solution can also be tested using test strips at the beginning of the day before using the solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Under the grill, there was an accumulation of food debris. This area was cleaned during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. 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 surface finishing on the doors of the sink cabinet in the coffee bar were observed to be in disrepair, exposing areas of raw wood.**Please have the surfaces repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
  4. Monitoring Inspection

    2 infractions

    • 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 surface finishing on the doors of the sink cabinet in the coffee bar were observed to be in disrepair, exposing areas of raw wood.**Please have the surfaces repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas requires cleaning:- Back of the equipment (fryers and grill area)- Vent hoods.
  5. 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 surface finishing on the doors of the sink cabinet in the coffee bar were observed to be in disrepair, exposing areas of raw wood.**Please have the surfaces repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A kitchen staff member was observed to by drying their hands on their clothes after washing them.**Ensure food handlers are carrying out proper hand washing procedures at all times.-Proper hand washing procedures were reiterated with the staff member during the 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 hand sink in the kitchen was not operational at the time of the inspection.-The Operator indicated that there were issues with the plumbing and repairs will be carried out shortly.
    • 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 surface finishing on the doors of the sink cabinet in the coffee bar were observed to be in disrepair, exposing areas of raw wood.**Please have the surfaces repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
  7. Monitoring Inspection

    0 infractions

  8. 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?
      • 1. A hole had been cut in the kitchen wall to allow the installation of an air conditioning unit. The hole was left raw and unfinished, with loose drywall crumbs and plastic sealant. Finish the hole in the wal so as to provide surfaces that are smooth, moisture proof and easily cleanable.