eighteen91 - Food
3519 46 Street Ponoka AB T4R 1R5 · Food - General
8 inspections
- Monitoring 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 exhaust hood is not properly secured to the ceiling, which is allowing fumes and vapours to escape back into the kitchen. It appears that this is causing the buildup of particulate matter on the walls and ceilings and disrepair in the finishings. Corrective action: The exhaust hood must be repaired or replaced to protect indoor air quality and to prevent cross-contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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 prep table cutting boards were in disrepair, with deep grooves/scratches across the entire surface. This may lead to contamination or cross-contamination of food during food preparation, as the surface is no longer easily cleanable. Corrective action: The prep table cutting boards must be repaired or replaced to render the surface as smooth, durable, easily cleanable, and impervious to moisture.*Note: The operator indicated that a contractor is schedules for mid-January to repair the cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring 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)?
- The low-temperature dishwasher was not dispensing chlorine sanitizer, likely due to issues with the pump. The manager called Ecolab, who was sending out personnel to service the dishwasher shortly after the inspection was completed. Corrective action: The low-temperature dishwasher must be maintained in good repair so that it is capable of dispensing a 100 ppm chlorine 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)?
- Test strips for quats and chlorine sanitizers were either expired or expire by the end of the month.Corrective action: Please obtain valid quats and chlorine test strips to ensure that your readings are accurate.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep table cutting boards were in disrepair, with deep grooves/scratches across the entire surface. This may lead to contamination or cross-contamination of food during food preparation, as the surface is no longer easily cleanable. Corrective action: The prep table cutting boards must be repaired or replaced to render the surface as smooth, durable, easily cleanable, and impervious to moisture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals labeled and stored distinctly separate from food and food surfaces.** Bar area needs separate sanitizer bucket. Please ensure you are either using Sanitizer bucket with cloths immersed in sanitizer or Sanitizer bottle with paper towels.
- 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?
- Back exterior door, gaps observed under the door, with lighting shining in. ACTION: Please ensure the door has weatherstripping forming a tight seal to prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mould present in the ice machine.*Action- Please ensure ice is discarded and the equipment is cleaned and sanitized. - Ensure cleaning and maintenance of the ice machine is included in the weekly cleaning log
- 09. Are chemicals stored and handled in a safe manner?
- Initial Inspection
0 infractions