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Feedlot Café

472 Avenue & Highway 2A High River AB T1V 0P9 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2/13. The handle of the scoop for the shredded cheese was in direct contact with the cheese. Ensure all scoops are stored in manner that prevents contamination via the hands or scoop handle. The scoop was moved out of the insert at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • 2/13. The label on one of the chemical spray bottles was wiped off. The bottle was relabeled at the time of the inspection.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were tongs and other serving utensils that were stored in room temperature water. Ensure that the temperature of the water that utensils are stored in is maintained in a cold temperature. (Suggest adding ice to water to ensure it remains cold).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Violation Outstanding: A non-reusable spoon and bowl was observed in the bulk sugar bin. Ensure all scoops are reusable and can be cleaned. The handle for the sugar scoop was in direct contact with the sugar. Please store all scoops in a manner that prevents contamination of bulk dry foods via hands or scoop handles.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the sugar scoop was in direct contact with the sugar. Please store all scoops in a manner that prevents contamination of bulk dry foods via hands or scoop handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean listed areas: 1) There was a build-up of food debris inside the two coolers at the back of the kitchen. 2) High touch surfaces such as cooler handles. 3) Under equipment
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared during time of visit. Ensure sanitizer solution is prepared and accessible to allow for proper sanitation during service. Bleach solution was made during time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was beef that was being thawed in a bowl of stagnant water in the back food preparation sink. This is an unsafe thawing technique. Safe thawing techniques include: 1. Under cold running water2. In the refrigerator3. In the microwave4. Cook from frozenThe cold water was turned on during 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?
      • Violation (Outstanding):Multiple light fixtures were missing light covers (3 in the back prep area, 1 in the dry storage, and 1 in the front buffet area). Please install light covers over these fixtures to protect from contamination in the event a light bulb breaks.
    • 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 ceiling tiles in the back dry storage area had water damage and were in poor repair. Ceiling tiles must be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for the sugar scoop was in direct contact with the sugar. Please store all scoops in a manner that prevents contamination of bulk dry foods via hands or scoop handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean listed areas: 1) There was a build-up of food debris inside the two coolers at the back of the kitchen. 2) High touch surfaces such as cooler handles. 3) Under equipment