Eco Café - Food
10 Village Drive Westerose AB T0C 2V0 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PREVIOUSLY - The final rinse for the dish washer was at 147 F and 0 ppm chlorine (note - 6% chlorine bottle in use).Operator has been running each load on a double cycle, since he was only able to get the 6% chlorine bottle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.April 16, 2026 - operator has switched to a different brand of chlorine sanitizer, but the label does not clearly state if it is a 6% or 12 % strength chlorine solution.When PHI tested the dishwasher - there was 0 % chlorine in the final rinse, but the sanitizer bottle was less than half full.Please check the dish washer to ensure that the chlorine is being injected during the final rinse cycle, and not during the wash cycle. If the sanitizer is injected during the wash cycle it is getting flushed away during the mid-cycle drain and would then not show up in the final rinse cycle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.May 7, 2026 - operator now has 12% concentration of chlorine jug, the sanitizer pumps during the rinse cycle, but the final rinse concentration at the dish is 10 to 25 ppm ( it should be at 100 ppm ).Please have the dish washer machine serviced to correct this problem.Please continue with manually adding additional liquid chlorine bleach during the rinse cycle, until the machine can be serviced.Keep in mind that manually adding the chlorine bleach is a temporary measure until the dish washer can be operating properly on its own.May 28, 2026 - same conditions as May 7, 2026 - operator has arranged for a service tech to come and repair the dish washer for next week. - follow the same directions as above to manually add chlorine to each final rinse cycle until repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PREVIOUSLY - The final rinse for the dish washer was at 147 F and 0 ppm chlorine (note - 6% chlorine bottle in use).Operator has been running each load on a double cycle, since he was only able to get the 6% chlorine bottle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.April 16, 2026 - operator has switched to a different brand of chlorine sanitizer, but the label does not clearly state if it is a 6% or 12 % strength chlorine solution.When PHI tested the dishwasher - there was 0 % chlorine in the final rinse, but the sanitizer bottle was less than half full.Please check the dish washer to ensure that the chlorine is being injected during the final rinse cycle, and not during the wash cycle. If the sanitizer is injected during the wash cycle it is getting flushed away during the mid-cycle drain and would then not show up in the final rinse cycle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.May 7, 2026 - operator now has 12% concentration of chlorine jug, the sanitizer pumps during the rinse cycle, but the final rinse concentration at the dish is 10 to 25 ppm ( it should be at 100 ppm ).Please have the dish washer machine serviced to correct this problem.Please continue with manually adding additional liquid chlorine bleach during the rinse cycle, until the machine can be serviced.Keep in mind that manually adding the chlorine bleach is a temporary measure until the dish washer can be operating properly on its own.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PREVIOUSLY - The final rinse for the dish washer was at 147 F and 0 ppm chlorine (note - 6% chlorine bottle in use).Operator has been running each load on a double cycle, since he was only able to get the 6% chlorine bottle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.April 16, 2026 - operator has switched to a different brand of chlorine sanitizer, but the label does not clearly state if it is a 6% or 12 % strength chlorine solution.When PHI tested the dishwasher - there was 0 % chlorine in the final rinse, but the sanitizer bottle was less than half full.Please check the dish washer to ensure that the chlorine is being injected during the final rinse cycle, and not during the wash cycle. If the sanitizer is injected during the wash cycle it is getting flushed away during the mid-cycle drain and would then not show up in the final rinse cycle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot and cold food holding temperatures were satisfactory except for the large prep table cooler in the cooking line area - it was at 8 C and frost was building up on the condenser.The operator started a manual defrost of the prep table cooler, during the inspection and expected it to be finished defrosting and start back on the cooling cycle within 30 minutes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse for the dish washer was at 147 F and 0 ppm chlorine (note - 6% chlorine bottle in use).Operator has been running each load on a double cycle, since he was only able to get the 6% chlorine bottle.PHI recommended to manually add a cap full of bleach at the beginning of the 2nd cycle, to ensure a strong enough chlorine solution is present - until you can get 12% chlorine bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PREVIOUSLY - Dish washer - there was 0 ppm chlorine in the final rinse cycle.Operator reports using up at least one gallon jug of chlorine sanitizer per week - so it seems to be feeding.The liquid in the jug has a yellow tinge to it, so it does not appear to be old or diluted.Oct 29, 2025 - a new jug of 6% chlorine had been installed the day before, the reading after one cycle was 25 ppm Chlorine in the final rinse.PHI would recommend using 12% chlorine solution for the current dish washer settings.Also, the operator is to have their own supply of chlorine test strips, so that they can check the dish washer on a daily basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Note - inspection occurred during a busy late lunch rush in the afternoon.Please monitor these 2 refrigeration units, they are: - Kitchen - single door prep cooler was at 9 C - waitress area - 2 door Beverage Air cooler was at 9 CHot food holding temperatures were satisfactory.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dish washer - there was 0 ppm chlorine in the final rinse cycle.Operator reports using up at least one gallon jug of chlorine sanitizer per week - so it seems to be feeding.The liquid in the jug has a yellow tinge to it, so it does not appear to be old or diluted.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dish washer was only able to achieve 25 ppm chlorine in the final rinse cycle.PHI observed a leak from the plastic tube connection at the top, back right hand corner of the dish washer. This appeared to be the chlorine injection tube. The leakage stopped when the sani pump stopped pumping.Please have this leak repaired and make any other service repairs, so that there is 100 ppm chlorine in the final rinse.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door/lid for the ice machine had been damaged and was removed.The opening is covered by a plastic sheet.A new door/lid has been ordered.In the meantime, the plastic sheet is to be changed out on a weekly basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- In the cooking area - under and behind the char broiler/grill area, on the floor - there is a build up of grease and food debris.This will need to be cleaned up and maintained clean on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- i) Raw meat was stored very close to cooked meat in the walk-in cooler. Upon request staff member moved raw meat products to a separate shelfii) Food items were left uncovered in the cooler. A staff member also covered the foods upon request
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- i) Foods stored in absorbent materials were left on the floor in the Walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- i) The prep cooler (opposite the deep fryer) temperature was measured at 12 C. Staff member was aware that the equipment was having issues. According to her, they just restocked the food items (cabbages, tomatoes etc) after lunch time and less that 2 hours before then. Staff member was asked to move all food materials in the cooler to the main cooler. Please do not use the equipment until it is assured that it can maintain a temperature of 4 C or below.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot and cold food holding temperatures were satisfactory, EXCEPT for the waitress Beverage Air cooler with the 2 doors - was at 10 C.This cooler contains mostly canned drinks, so only the creamers were moved to the desert cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 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?
- Please maintain records of monthly pest control.All aspects of pest control operations must be documented and monitored. This is to verify that appropriate pest control measures have been undertaken.PHI will include the Pest Control Checklist in email to the operator.Attached is the AHS Pest Control Checklist.
- 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?