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Eldorado Restaurant

4703B 50 Avenue Grassland AB T0A 1V0 · Food - General

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to measure cooking and hot holding temperatures.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to measure cooking and hot holding temperatures.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths are noted on food prep surfaces. Ensure that cleaning cloths are placed inside the sanitizer container and once cloths become dirty are replaced with clean ones. Staff replaced cleaning cloths during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Sausage is noted to be thawing at room temperature.2.A probe thermometer is not available to measure cooking and hot holding temperatures.1.Foods must be thawed in one of the following ways:-Placing in the fridge the day before-Placing in an empty sink under running water that is draining -In the microwave-As part of the cooking process2.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The meat slicer in the back storage area is noted to have buildup of grease and debris and is not being cleaned properly.2.Utensil holders and the utensils inside the holders are noted to have grease and grime buildup. 1.Ensure that the slicer is being cleaned and sanitized properly by washing with soap and water and sanitizing with bleach sanitizer at 200 ppm.2.The utensil holders and the utensils must be cleaned, sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A bin used to hold bags of bread is noted to have buildup of debris and grime.2.A bin holding customer condiment containers is noted to have buildup of debris.3.Straw holder's container and trays holding cups in the bar are noted to have dust and debris buildup.1-3.Ensure all the indicated areas and items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease is noted on the vent hood grills and canopy.Ensure that the ventilation grills and canopy are cleaned and sanitized.
  4. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Some dishwasher racks are noted with heavy buildup of black grime.1-2.Ensure all the indicated areas and items are cleaned and sanitized.
  5. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the staff bathroom are not working properly. Ensure that the bulbs are replaced, or light fixtures repaired as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Utensil trays in the front service area are noted with buildup of grime and food debris.3.Some dishwasher racks are noted with heavy buildup of black grime.1-3.Ensure all the indicated areas and items are cleaned and sanitized.
  6. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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?
      • The permit displayed is noted to have expired September 2022. Ensure that a new updated permit is displayed.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Utensil trays in the front service area are noted with buildup of grime and food debris.3.Dry ingredient bins in the back storage area are noted with buildup of dust and grime.4.Some dishwasher racks are noted with heavy buildup of black grime.5.Front service/soup counter area has buildup of food debris and grime.6. Walk-in cooler door handles and outside door areas in the dining area is noted to have buildup of grease and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized.
  7. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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?
      • The permit displayed is noted to have expired September 2022. Ensure that a new updated permit is displayed.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The toaster is noted to have buildup of grease and grime.2.The rice cooker is noted to have buildup of grime.1-2.Ensure that the indicated food equipment is cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The kitchen salt and pepper shakers are noted to have heavy buildup of grime and grease.2.A plastic container holding small disposable sauce containers is noted to have heavy dust and grease buildup.3.Heavy buildup of grease is noted on the vent hood grills and canopy.4.Heavy dust build up is noted on dishes and trays holding dishes on the rack near the back door.5.Utensil trays in the front service area are noted with buildup of grime and food debris.6.Dry ingredient bins in the back storage area are noted with buildup of dust and grime.7.Some dishwasher racks are noted with heavy buildup of black grime.8.Front service/soup counter area has buildup of food debris and grime.9. Walk-in cooler door handles and outside door areas in the dining area is noted to have buildup of grease and grime.1-9.Ensure all the indicated areas and items are cleaned and sanitized.