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Earls Kitchen + Bar - Food

300 - 10 McKenney Avenue St. Albert AB T8N 5S8 · Food - General

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding for the soup was 53C (stirred). Discussed that if the hot holding was not maintained at 60C of hotter, the soup was to be re-cooked to 74C before being returned to the hot holding unit. Soup was on the stove before the end of the inspection for recooking.There was a timer set up for the staff to check the water level in the hot holding unit for the soup. There was water present in the unit at the time of inspection.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***one bulk food bin had a single use portioning cup being used as a scoop. It was removed and discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding unit was not maintaining a 60C temperature. Chef checked it and found it was dry (no water in the reservoir). the closest staff was directed to refill the reservoir. The entire cook line staff were educated by the chef and were now to be checking it every half hour to ensure that the reservoir was maintained and the temperature was over 60C. It was over 60C by the end of the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There were no staff on file still present with their food safety certificates.
  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips available for checking the sanitizer concentration in the dishwasher.The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet.***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to [email protected]
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The hot holding for the chowder had been ordered but not delivered yet. Discussed safe hot holding procedures and explained that there were heat stable toxins that are not removed by re-heating once they are present. Hot holding is to remain above 60C at all times.***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were washed containers and inserts that were being stacked wet and not being allowed to air dry before being put away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips available for checking the sanitizer concentration in the dishwasher.The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet.***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to [email protected]
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The hot holding for the chowder had been ordered but not delivered yet. Discussed safe hot holding procedures and explained that there were heat stable toxins that are not removed by re-heating once they are present. Hot holding is to remain above 60C at all times.***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding was on with chowder present. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit. the chowder present was discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were washed containers that were stacked wet. Discussed ensuring that they are air dried prior to being stacked and nested. They were removed for re-washing during the inspection.Ensure dishes are allowed to air dry before being put away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The expired chlorine test strips were discarded during the inspection. There had been new ones ordered but had not come in yet.***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to [email protected]
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The hot holding unit was not in good working condition. The temperature was 27C to 30C. Discussed the concern and they planned to replace this unit.
  6. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding unit had been turned off and there was still soup present. the 23C soup was discarded during the inspection (new soup was already in the process of being heated up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Bricks of butter and whipped butter were being stored at room temperature. Discussed tht the manufacturers instructions were to be followed with regards to food storage (labeled as keep refrigerated). All the butter was moved to a cooler immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was one cooler that was 15C. Staff investigated and there was plastic covering the blower. Once removed the cooler returned to 4C promptly. Records from earlier today indicated cooler was 32F.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. They were removed to be spread out for air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The glass washer was being used for non glasses. there was a knife present. Discussed with general manager and it was removed to the dishwasher in the back. Glass washers are not for non glass utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Expired chlorine test strips were being used for checking the dishwasher. Operator plans on ordering new ones. Picture of new test strips requested to be sent to [email protected]
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *discussed that the pH records (on a wipeable chart) should have a picture taken for historical look up. Sous chef onsite Saturday was requested to send copy of Saturday logs by e-mail file will be updated once received.Records were being done but not retained.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be on prep counters as well as hanging off staff aprons. Food handlers were noted to be using cleaning cloths for pot holding, wiping hands, and anti-slip mat for cutting boards. Please note that all cleaning cloths must be stored in a sanitizing solution at all times. Cleaning cloths must not be used for wiping hands, potholders or anti-slip mats. Please acquire proper potholders and anti-slip mats that are easy to clean and sanitize. Please wash hands and use a disposable paper towel to wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Food handlers were noted to be pulling their pants up and conducting food handling without washing hands. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH test strips to test sushi rice pH were not observed at the time of inspection. The operator indicated that they have placed an order to acquire pH test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both employee doors were noted to be open during the inspection. Please keep these doors closed at all times. As these doors open directly in the food handling area, please install self-closing mechanism to both these doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup was noted on prep counter mounted can opener. The operator was advised to clean and sanitize the can opener during the inspection. The operator moved the can opener to the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitizing is required throughout the facility. Buildup was noted on the door handles of prep coolers. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was packaged meat sitting thawing in the sink. Discussed proper thawing methods (under running water, in the cooler. Staff set up an ice bath for thawing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were inserts of raw skinned chicken sitting on a cart in the back prep area with no staff present. Chicken was 8 to 12 C on the surface. This is enough to allow bacterial growth. If staff are not processing perishable foods, it is to be returned to the cooler before they leave the area. Manager took the cart to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 20, 2924***Washed inserts were stacked wet and not allowed to air dry. Showed manager the concern and explained that once dry the equipment could be stacked up for storage.Sep 18, 2024***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nov 20, 2024***The walk in cooler door gasket was in disrepair.Sep 18, 2024***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***the second door to the walk in cooler was ajar. Ensure that the self closing mechanism works or staff keep the door closed. Manager closed during the inspection. Discussed signage may assist staff in ensuring that the door is properly closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The handles on the line coolers had a build p of debris present. Discussed with staff and manager that they needed to be cleaned and maintained in a clean and sanitary condition.
  11. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The second door to the walk-in cooler was ajar. Discussed that it was to be closed for proper temperature control. Corrected during the inspection
  12. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a single service container (portioning cup) being used as a scoop in the brown sugar storage container. Scops are to have handles that are stored out of the bulk product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was an open can of drink being stored on the shelf above the back food prep surface with the dry storage. Personal belongings and potential contaminants should be stores away from the food areas of the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There was undiluted quat sanitizer present in spray bottles on the cook line and in the back prep area. Discussed and the bottles were removed and they were refilled with correctly diluted sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not adequately sanitizing the dishes. There was no sanitizer present in the source container. Corrected during the inspection and records were checked (it had been dispensing a 50ppm solution this morning-discussed required concentration for effective sanitizing was 100ppm). Staff was directed to ensure utensils and equipment put through the dishwasher were re-washed and sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was not working properly, the water was not being retained in the unit. Water could not be heard in the machine during the wash cycle. Discussed with staff who found there was a container jammed in the drain of the dishwasher that appeared to be preventing the water from staying in the unit. Staff corrected and unit appeared to be working properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***the sanitizer concentrations were not being checked often enough to ensure proper sanitizer concentrations were being maintained. In the morning records indicated that the dishwasher was sanitizing the dishes and that the quat surface sanitizer was correct. At the time of inspection, there was undiluted quat sanitizer on the line and the dishwasher was not sanitizing the dishes.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***When the source bottle was changed the unit must be primed enough to ensure that the lines are re-filled with sanitizer all the way through to ensure a full measure of sanitizer is dispensed in the unit. Education was provided to the staff. Written procedures should be available and followed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Utensils were not being stored in a clean and sanitary manner. The knives stored in inserts with water were not being temperature controlled (no ice) and did not have sanitizer present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The washed containers were stacked and nested with water still present on them. Discussed this can lead to a build up of bacteria or mould growth. dishes and utensils are to be air dried before being put away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Main walk in cooler door (closest to the cook line) gasket was in disrepair and the door was not sealing properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was a build up of dirt/grunge on the non food contact surfaces (the exterior wall of the walk in cooler (across from the hand sink), the wall behind the cook line (across from the back prep area), on the wall and books for the food safety record keeping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The line cooler door handles had a noticeable build up of grease present.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Discussed ensuring soup is covered (will help with maintaining temperature as well as with prevention of contamination).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding for the soup was 35C (unstirred) to 54C (stirred). Discussed safe hot holding temperatures. If the temperature is not maintained at a minimum of 60C, the product is to be re-cooked to 74C before being put back in the hot holding unit. The unit reached 65C stirred by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Sushi rice was out at room temperature with no testing done to ensure that the product is not perishable. Test strips for Measuring pH are needed or the rice is to remain at hot holding or refrigeration temperatures (above 60C or below 4C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher did not have an effective sanitizer concentration in the final rinse water. The source bottle was almost empty (less than an inch of product on the bottom). It was changed to a 4 liter source bottle and primed by the staff. The final rinse sanitizer concentration was 100ppm by the end of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The Quat sanitizer in the third basin was not adequate for sanitizing the utensils. The concentration was 50ppm and not the 200ppm required. Staff refilled the sink and made an effective sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were discoloured Quat test strips present. Discussed that these would not give accurate readings if used. They were discarded during the inspection.