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E&W Restaurant

1101 2 Street N Three Hills AB T0M 2A0 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice observed: a container of with frozen meat was sitting on a kitchen shelf.The operator was advised to thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. under COLD RUNNING water.The operator kept the meat inside the cooler.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was kept above ready to eat items in the walk-in cooler.The operator kept the raw chicken on the lower shelf.Ensure there is a separate area in the walk-in cooler to store raw meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in coolers, freezers, and dry storage areas were not covered.Ensure food is covered during storage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be on the floor during the inspection.The operator stored all the food items off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing practices observed: a container of frozen dumpling sitting at room temperature. The operator kept the container of frozen dumplings in the walk-in cooler on PHI's request.Do not thaw food at room temperature. Thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. under COLD RUNNING water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
  3. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution is created and stored in pails with wiping cloths to sanitize surfaces and equipment. Chlorine test strip was used to measure the concentration of the solution at 25 ppm.Solution was discarded during the inspection, and a new one was created and verified to be at 100 ppm with a test strip.Please ensure that chlorine sanitizing solution at adequate concentrations are available for use in the kitchen and facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine test strips are not available onsite. Please ensure that test strips are available onsite to verify the concentrations of the sanitizer solutions being made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors beneath the fryer and cooking area are noted to be dirty with grease and food buildup. 2. Fryers themselves are also noted to be dirty. Operator indicated that it can be cleaned by the end of the week.Please ensure that they facility and equipment are maintained in a clean and sanitary manner.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A Bowl of Raw Shrimp was being stored above uncovered Vegetables inside the Upright Cooler near the Grill at the time of Inspection.Ensure that Meat/Seafood is being stored below Vegetables at all times in order to prevent potential cross contamination of said Vegetables. This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly on the countertop near the Ice Machine at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
  6. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw Meat was being stored above Vegetables inside the upright Cooler near the Grill at the time of Inspection.Ensure that Meat is being stored below Vegetables in order to prevent potential cross contamination and food borne illness.This was Corrected during the Inspection.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Buckets of Flour were being stored uncovered at the time of Inspection.Ensure that all Food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A Bowl of Raw Fish was observed outside the Cooler at the time of Inspection. The Fish was measured to be at 5 degrees Celsius at the time of Inspection.2) The Cooler near the entrance to the Kitchen was measured to be at 11 degrees Celsius at the time of Inspection.1 -Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.2 - Ensure that the Cooler is repaired/replaced or that only Low Risk Foods are being stored in the Cooler in order to prevent potential food borne illness. These were both Corrected during the Inspection.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine Sanitizer was measured to have a concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection and remeasured to have a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food being stored in the Buffet Hot Holder was measured to be at 55 degrees Celsius at the time of Inspection.Ensure that the Buffet Hot Holder dial is kept on a higher setting in order to maintain high risk foods at or above 60 degrees Celsius at all times.This was Corrected during the Inspection by turning the temperature dial to max.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry Rice was being stored in an uncovered container at the time of Inspection.Ensure that all Food is being stored covered in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed at room temperature in the Kitchen at the time of Inspection.Ensure that Meat is being thawed in a Cooler, or fully submerged under continuously running cool water in order to prevent potential Food borne illness.This was Corrected during the Inspection by placing the Meat into the Walk-In Cooler. The Meat was measured to be at -8 degrees Celsius at the time of Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of 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 Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.A cleaning service has been booked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly on the counter near the Ice Machine in the Kitchen at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Lid used to cover Container of Rice in the back area was dirty at the time of Inspection.2)Various areas around the Dishwasher, and in the Kitchen were dirty at the time of Inspection.Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. This was Corrected during the Inspection.