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Dingsway

125 - 190 Kananaskis Way Canmore AB T1W 3K5 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • No pest control records could be located onsite.- Please keep records of all monitoring performed and keep them onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some scale buildup noted on the inside of the ice machine. - Please clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required on the main cook line by the flour bins. - Please clean this area.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were left wet on the cutting boards. - Please ensure all wiping cloths are stored in an approved sanitizer solution such as 100 ppm bleach. Or are used once then washed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wiping their hands on a wet cloth instead of washing them. - Please ensure food handlers wash their hands with soap and water whenever necessary and do not wipe them on the cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some food items were observed thawing in cold running water that were not fully submerged in the water. - Items were moved into larger containers to be able to submerge properly. Please ensure items are fully submerged in water when they are thawing.
    • 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 dispenser at the main cook line hand sink was empty. - Please refill the dispenser. Ensure all hand sinks are stocked with soap and paper towels in appropriate dispensers.
    • 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?
      • No pest control records could be located onsite.- Please keep records of all monitoring performed and keep them onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some scale buildup noted on the inside of the ice machine. - Please clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser in the staff washroom was empty. - Please refill, ensure this bathroom is supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required on the main cook line by the flour bins. - Please clean this area.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are no pH testing strips or a pH meter for checking the pH of the sushi rice. Please obtain either pH testing strips or a pH meter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is incomplete; areas for cleaning are not listed.
  6. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Need a waterproof thermometer with a min/max function for testing the dishwasher to ensure it is reaching at least 71C at dish level.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are no pH testing strips or a pH meter for checking the pH of the sushi rice. Please obtain either pH testing strips or a pH meter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling light covers is cracked. To be replaced.One of the ceiling tiles is damaged. To be replaced.There is a curtain in the doorway between the kitchen a dining area. It is not easily cleanable or impervious to moisture. Should be replaced or treated so that it is easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed around legs of equipment, around deep fryer, around grease trap and where containers of sanitizer (for dispensing unit) are kept.Cleaning schedule is incomplete; areas for cleaning are not listed.