East Side Mario's
2004 50 Avenue Red Deer AB T4R 3A2 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The tabletop prep cooler adjacent to the deep fryers and grills, where high heat output was occurring, was being stored with the lid open. All products were measured above 12°C, however operators reported the stock had been freshly rotated within the last 30 minutes.A small lid was placed over the individual compartment containing bagged pre-cooked meat products, while the remaining products consisted of chopped vegetables. Once the main lid was closed, all products were effectively maintained below 4°C.Please ensure small lids are used for meat products and that the main lid is kept closed when not actively in use. The high heat environment from the adjacent grills can prevent effective temperature control if the unit is left open for extended periods. Keeping the lid closed will help maintain safe food temperatures and reduce strain on the equipment, helping to maintain its longevity.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quats sanitizer solution in the bucket was initially too concentrated, measuring at 400 ppm on the test strip. Onsite staff diluted the solution by adding water, reducing the concentration to 200 ppm, which is within the appropriate range.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The walk-in fridge had food containers that were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multi-Quat solution that was being dispensed was measured at 150 ppm.Please ensure that your multi-Quat sanitizer solution is at a concentration between 200-400 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor beneath burners would benefit from having a deep clean.Facility is otherwise clean and well maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions