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East Side Mario's

600 - 7300 48 Avenue Camrose AB T4V 4W2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pasta sauce and meat balls were being hot held at ~55C. They were promptly reheated and water was added to the unit. Please ensure items that are being hot held are maintained at a temperature of >60C.
    • 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?
      • Displayed permit was expired - this was replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires additional cleaning. Please pay particular attention to: -The floor in the freezer-The wall facing the dining room on the kitchen line-Under the fryers-The handles of coolers and knobs of cooking equipment-The pop syrup dispensers
  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 two white cutting boards on the prep table cooler have deep grooves and are improperly finished.Please ensure the cutting boards are resurfaced, cleaned and sanitized on both sides.
  4. Risk Management Inspection

    3 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 two white cutting boards on the prep table cooler have deep grooves and are improperly finished.Please ensure the cutting boards are resurfaced, cleaned and sanitized on both sides.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that require deep cleaning.1. Wall behind dishwasher and three compartment sinks.2. Wall behind the hand sink near the office.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage container by the hand washing sink near the office is in disrepair. Operator aware. Please discard and replace this garbage container.
  5. Monitoring Inspection

    4 infractions

    • 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?
      • Food Permit posted was not valid.Operator aware. Please ensure valid food permit is posted.
    • 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 two white cutting boards on the prep table cooler have deep grooves and are improperly finished.Please ensure the cutting boards are resurfaced, cleaned and sanitized on both sides.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that require deep cleaning.1. Wall behind dishwasher and three compartment sink.2. Wall behind the hand sink near the office. 3. White fan by the prep area which has excessive dust accumulation.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage container by the hand washing sink near the office is in disrepair. Operator aware. Please discard and replace this garbage container.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 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 wall and ceiling area (used to access the refrigeration equipment) above the walk-in freezer and back storage area is in disrepair. - Please repair/replace this wall and ceiling area and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not in Compliance:The following equipment is in disrepair:1) One of the prep coolers at the cook line has exposed Styrofoam/insulation. This is not a suitable surface.- Surfaces must be smooth, durable, waterproof, and easy to clean.- An option includes covering and sealing this with a plastic or metal liner.- Please repair/replace this.2) Middle prep cooler (inside liner of top lid is loose/lifting).- Please repair/replace this.3) The door seal of the fry/broil freezer is in disrepair. Thus, the door does not seal properly when closed.- Please repair/replace this.- Parts have been ordered.In Compliance:1) The fridge for the pasta is now capable of staying shut when closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Pop/CO2 machine area in back and ceiling/light covers above this area have accumulated dust and debris and require a thorough cleaning.
  8. Risk Management Inspection

    3 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 wall and ceiling area (used to access the refrigeration equipment) above the walk-in freezer and back storage area is in disrepair. - Please repair/replace this wall and ceiling area and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair:1) One of the prep coolers at the cook line has exposed Styrofoam/insulation. This is not a suitable surface.- Surfaces must be smooth, durable, waterproof, and easy to clean.- An option includes covering and sealing this with a plastic or metal liner.- Please repair/replace this.2) Middle prep cooler (inside liner of top lid is loose/lifting).- Please repair/replace this.3) The door seal of the fry/broil freezer is in disrepair. Thus, the door does not seal properly when closed.- Please repair/replace this.4) The fridge for the pasta does not stay shut when closed.- Please repair/replace this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not in Compliance:The following areas have accumulated dust and debris and require a thorough cleaning:1. Pop/CO2 machine area in back and ceiling/light covers above this area.In Compliance:The following areas have been cleaned:1. Ceilings in the back prep area including light covers.2. Walls in the back prep area (especially the area where food safety signage is posted and near the fan).3. The fan in the back prep area.
  9. Monitoring Inspection

    3 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 wall and ceiling area (used to access the refrigeration equipment) above the walk-in freezer and back storage area is in disrepair. - Please repair/replace this wall and ceiling area and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair:1) One of the prep coolers at the cook line has exposed Styrofoam/insulation. This is not a suitable surface.- Surfaces must be smooth, durable, waterproof, and easy to clean.- An option includes covering and sealing this with a plastic or metal liner.- Please repair/replace this.2) Middle prep cooler (inside liner of top lid is loose/lifting).- Please repair/replace this.3) The door seal of the fry/broil freezer is in disrepair. Thus, the door does not seal properly when closed.- Please repair/replace this.4) The fridge for the pasta does not stay shut when closed.- Please repair/replace this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have accumulated dust and debris and require a thorough cleaning:1. Ceilings in the back prep area including light covers.2. Walls in the back prep area (especially the area where food safety signage is posted and near the fan).3. Pop/CO2 machine area.4. The fan in the back prep area.
  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair:1) Pizza prep cooler (top lid is broken and does not attach at hinges properly, lid does not open/close properly).2) Middle prep cooler (inside liner of top lid is loose/lifting).3) Fry/broil freezer (door seal is broken, door does not seal properly when closed)Please repair/replace these pieces of equipment/parts.
  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large bag of flour was being stored open.- Directed staff to store this closed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair:1) Pizza prep cooler (top lid is broken and does not attach at hinges properly, it does not open/close properly).2) Middle prep cooler (inside liner of top lid is loose/lifting).3) Fry/broil freezer (door seal is broken, door does not seal properly when closed)Please repair/replace these pieces of equipment/parts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In Compliance: The following areas are clean:- Paper towel dispensers- Ceiling and vents at cook lineNote: Can opener does not exist anymore.Repeated violations: The following areas still require cleaning:- Fire suppression canister - Wall behind the 2-compartment sink- Doors to walk-in cooler and walk-in freezer (including handles and surrounding area)Note: - Better cleaning tools and chemicals may be needed to help facilitate the cleaning. - Ensure the kitchen is cleaned and maintained. - The cleaning schedule (daily/weekly/monthly frequency) should be revised, and staff should be re-educated/re-trained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require a thorough cleaning/sanitizing:- Men's staff washroom floor (accumulation of debris)- Men's staff washroom mirror (accumulation of grime).- Pop cooler (accumulation of grime on doors, glass, and handle area)- Pasta cooler (accumulation of grime on doors, glass, and handle area)- Swinging door into kitchen by office (accumulation of grime on door hand area and glass)- Ceiling and vent area directly outside office (accumulation of dust)Note: - Better cleaning tools and chemicals may be needed to help facilitate the cleaning. - Ensure the kitchen is cleaned and maintained. - The cleaning schedule (daily/weekly/monthly frequency) should be revised, and staff should be re-educated/re-trained.