Eckville Family Restaurant
5012 50 Street Eckville AB T0M 0X0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fresh, cut vegetables (broccoli, cabbage, carrots) were left on the counter for approximately three hours and were probed at 19 - 21 C. Operator voluntarily discarded the vegetables.Vegetables should be put out either on ice to maintain 4 C or in small containers that can be used within 2 hours. Food left at room temperature for two hours must be discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There is a large piece of plexiglass that has broken in two that is used to cover some counter area. Broken edges will trap bacteria and cannot be properly cleaned. Please remove or replace the plexiglass.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution prepared for use on surfaces, was measured at 1000 ppm. Operator diluted the concentration during inspection. Please ensure the sanitizer is at 100 ppm and tested on test strips. Solutions that are stronger can lead to chemical contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer could be located in the prep cooler on the cookline. An extra new one was placed in the unit. Please ensure fridge temperatures are being monitored at least twice daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cloths were observed on the counter along the cook line. Sanitizer solution was present for use and cloths were moved to the sanitizing solution. Please ensure cloths are stored in sanitizer between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the prep cooler on the cook line. One was taken from another cooler, but that cooler still requires a thermometer. Please obtain a thermometer for the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of cooked chicken and a container of cooked beef that were cooked three hours prior were left at room temperature and were probed at 38 C and 30 C respectively. Meats were discarded. Items that have been cooked must be cooled from 60 - 20 C within two hours, then cooled in the cooler down to 4 C within an additional 4 hours. Hazardous foods are to be stored either at/above 60 C or at/below 4 C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The outside and inside of the microwave were in need of cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was observed washing hands briefly in the dishwashing sink, without the use of soap. Please ensure hands are washed at the designated hand sink and soap and paper towel are used to ensure hands are thoroughly washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer that could be located in the prep cooler on the cook line.A bus bin that was about 1/4 full of sliced raw beef that had been thawing at room temperature for approximately 4 hours was probed between 10 - 13 C. This was discarded by owner. Please ensure hazardous foods are thawed either in the cooler at 4 C or colder, under cold running water, or as part of the cooking process.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer in the prep cooler on the cook line was inaccurate. Please provide an accurate thermometer to ensure refrigerated food storage temperatures are at or below 4 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs had been left at room temperature for over 2 hours according to operator. Eggs were discarded. Please ensure all hazardous foods are stored out of the danger zone, or they must be discarded after 2 hours at room temperature as pathogens can multiply quickly at room temperature.
- 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 evidence of pest activity, but the back screen door has a large hole in the screen at the bottom left corner. Repair the screen to prevent pests from entering the facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Mold growth observed in the office where some items for the restaurant are also stored. Mold spores can spread to other areas of the facility. Please wash the affected areas with detergent and water to remove the mold on the exterior wall of the office. Recommend wearing gloves and a mask while cleaning. Ensure the area is well ventilated and thoroughly dried after removal.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared and food handling was occurring. Some damp cloths present. Operator mixed a solution and placed cloths in solution between uses. Ensure a bucket of sanitizer is readily available for use when food handling is occurring. Store cloths in solution to reduce bacterial growth on cloths and to prevent dirty cloths from contaminating food contact surfaces.
- 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?
- Evidence of rodents observed in the back small storage area. Some droppings observed in one location. No other droppings observed. No pest records available to review. Pest control measures are to be taken monthly. This is a preventative measure required to reduce the likelihood of pests entering or infesting in the facility. Required: 1. Ensure the droppings are sprayed with a 1:9 parts bleach solution and allowed to sit for 10 minutes. Then remove droppings (wear gloves and a mask) and discard. 2. Remove all items in the storage room and clean then sanitize the area. Remove any other droppings if any are found. 3. set rodent traps4. complete the pest control record template that will be sent with a copy of this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is some water damaged material running down the wall to the right of the hand sink in the servery area. The material is peeling away from wall and exposing the framing.Please repair the wall and ensure it is surfaced with a material that is smooth, non-absorbent and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?