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Evelyn's Memory Lane

118 4 Avenue SW High River AB T1V 1P7 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/16. Pictures of the following cleaned areas provided:- Bulk dry food drawers- Walls around dishwashing pit12/2. Deep cleaning of the kitchen is required. - Inside bulk dry goods bin. - Floors and walls throughout the kitchen. - Exterior of equipment.- Remove any clutter.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 12/2. Staff did not have sanitizer available while prepping food in the kitchen. Sanitizer must be prepared and easily accessible whenever food prep/handling is occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 12/2. There were whole chickens that had been cooling at room temperature for 4 hours. The internal temperature of the chickens was checked with a probe thermometer and were 29C. The chickens were discarded at the time of the inspection. Ensure that all food is being cooled rapidly - 60C to 20C within 2 hours. - 20C to 4C within 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 12/2. The chlorine test strips were expired. Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 12/2. The faucet for the handwashing sink located in the kitchen was leaking. Repair leaking faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 12/2. There were wall tiles missing under the handwashing sink in the kitchen. Replace missing tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/2. Deep cleaning of the kitchen is required. - Inside bulk dry goods bin. - Floors and walls throughout the kitchen. - Exterior of equipment.- Remove any clutter.
  4. Risk Management Inspection

    0 infractions

  5. 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 tile around the dishwasher was in disrepair and the subfloor was exposed. Repair or replace tiles in this area.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer prepared for the front food preparation area. A surface sanitizer solution must always be available when handling food. A 100ppm bleach solution was prepared at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was chicken being thawed in stagnant cold water. This is an unsafe thawing procedure. Ensure that all food is thawed under cold running water. Cold water tap was turned on at the time of the inspection.
    • 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 tile around the dishwasher was in disrepair and the subfloor was exposed. Repair or replace tiles in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning in the following areas needs to be completed. - The walls and floors around the back handwashing sink. - Exterior of the equipment such as freezer doors, prep cooler lids. - Interior of equipment such as coolers. - Floors underneath the prep coolers in the front food preparation area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a fly sticky strip hung above the sink. There was chicken being thawed in the sink directly below the fly sticky strip. Fly sticky strip was moved at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was an insert on the top of the prep cooler that were stacked ontop of another insert. The temperature of the top insert was 7C. Top insert was moved to bottom of cooler. Refrain from stacking inserts as this does not allow for proper cooling action for the top insert.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the listed areas:- exterior of the stove near the dishwashing pit- The metal shelving unit next to the stove
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution was 0ppm. A fresh solution of bleach sanitizer solution was prepared during inspection. Concentration of fresh solution was 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a sticky fly trap hung above a food preparation counter. Fly traps should not be stored above food preparation counters to prevent contamination of food. Fly trap was moved during time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean listed areas:- underneath equipment in the back kitchen- walls in the back kitchen- inside and outside the drawers containing bulk dry products