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Fiddle River Restaurant

Upper - 620 Connaught Drive Jasper AB T0E 1E0 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer concentrations in the spray bottles in the kitchen were measured significantly above the required range of 100–200 ppm. Staff were advised to ensure that chemicals are used according to instructions provided by the inspector or the manufacturer
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food items were observed thawing at room temperature on the preparation table. To prevent harmful bacterial growth, frozen foods must be thawed in a cooler or using another safe method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand sink in the back food preparation area. Staff were advised to ensure that hand soap and paper towels are always supplied at the sink.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen high risk foods, such as meat, fish, were observed being thawed at room temperature. - All frozen foods must be thawed in a cooler, under cold running water or in other proper manners.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked foods were being reheated in the steam table at the time of inspection. - Ensure cooked foods are reheated on the stove or in a microwave, etc, so as to get them reheated to the required temperature quickly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen high risk food items, such as fish and meat, were being thawed at room temperature. - Ensure all high risk foods are thawed in a cooler or in other proper manners.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was observed no sanitizer or detergent was dispensed into the low-temperature dishwasher's wash or rinse water during the runs. - Wash and sanitize all dishes/utensils in the sink with manual method until the dishwasher is repaired and resumes its functions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of the sanitizer in the dishwasher's rinse is not being tested on a regular basis. - Ensure the testing is done everyday before the start of operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was supplied to the hand sink in the food preparation area in the back of the kitchen. - Ensure the hand sink's plumbing issue is fixed and both hot and cold running water is available all the time.