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Fas Gas 50331 / And Kitchen - Food Store

5313 1 Street W Claresholm AB T0L 0T0 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection. Chlorine test strips are required to accurately verify that the chlorine concentration is within the required range of 100 - 200 ppm.**Please obtain test strips
    • 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?
      • Written pest control records were not available onsite.Establish a written record of onsite pest control measures.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • Written pest control records were not available onsite.Establish a written record of onsite pest control measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:-The exhaust hood above the deep fryer, including hood guards and fire suppression hoses-Dry storage shelving
  3. Risk Management Inspection

    3 infractions

    • 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?
      • Written pest control records were not available onsite.Establish a written record of onsite pest control measures.
    • 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?
      • The loose flooring panel at the backdoor of the restaurant created a gap that could potentially allow for pest entry. Secure door floor panel to close gap between door and floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:-The exhaust hood above the deep fryer, including hood guards and fire suppression hoses-Dry storage shelving
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Par cooked chicken was observed being stored without temperature controls.Establish a procedure to track the time food is stored at room temperature to ensure that food is disposed after 2 hours.
    • 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?
      • Mouse droppings were noted in the dry storage room. Written pest control records were not available onsite.Safely clean mouse droppings and establish a written record of onsite pest control measures.
    • 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?
      • The loose flooring panel at the backdoor of the restaurant created a gap that could potentially allow for pest entry. Secure door floor panel to close gap between door and floor.
    • 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 wall beside the deep fryer had a gap due to damaged or missing caulking. Repair caulking to render this surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:-The area beside and below the deep fryer-The exhaust hood above the deep fryer, including hood guards and fire suppression hoses-Dry storage shelving
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher start/run button must be held for cycle to run. Sanitizer levels satisfactory.- To be serviced.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Some tiles have come off in the walk-in cooler.- These areas to be repaired so are smooth, intact and easy to clean.
  10. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand wash station set up with supplies in the back of house.- To maintain liquid soap and paper towels at the 2 compartment sink in the kitchen.
    • 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 tiles have come off in the walk-in cooler.- These areas to be repaired so are smooth, intact and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Under the dishwasher and sinks has some dirt build up.- To be cleaned in all hard to reach areas.2. Dishwasher unit to be cleaned.- Food debris accumulating on top.3. Flour build up on and under the prep table and area.To be cleaned and maintained.