Fireside Indian Bar & Restaurant
4804 50 Street Innisfail AB T4G 1C2 · Food - General
7 inspections
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was out of service. A 3-comp sink was available for manual dishwashing procedures.**Please revert to manual dish washing procedures pending when the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink drain was clogged and the sink not operational at the time of the inspection.**Please have the sink repaired and ensure hand sinks are used for hand washing purposes only.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit was posted on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the floors, walls and ceilings in the kitchen area. This cleaning should include the cookline, underneath the shelving and all hard-to-reach areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was out of service. A 3-comp sink was available for manual dishwashing procedures.**Please revert to manual dish washing procedures pending when the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink drain was clogged and the sink not operational at the time of the inspection.**Please have the sink repaired and ensure hand sinks are used for hand washing purposes only.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit was posted on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the floors, walls and ceilings in the kitchen area. This cleaning should include the cookline, underneath the shelving and all hard-to-reach areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was out of service. A 3-comp sink was available for manual dishwashing procedures.**Please revert to manual dish washing procedures pending when the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink drain was clogged and the sink not operational at the time of the inspection.**Please have the sink repaired and ensure hand sinks are used for hand washing purposes only.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit was posted on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the floors, walls and ceilings in the kitchen area. This cleaning should include the cookline, underneath the shelving and all hard-to-reach areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. In the walk-in freezer, foods were observed to be stored on the floor. Ensure all foods and food containers are stored on shelving or a raised platform off the floor.2. In the walk-in cooler, foods were being stored uncovered. Ensure all foods are covered in the cooler.3. The walk-in freezer had a water leak from the refrigeration equipment that could potentially contaminate stored foods. Repair the refrigeration equipment to eliminate the water leak and remove/clean up the accumulated ice.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A scoop was left in the white flour bin. Do not leave bulk food scoops in the bulk food bins. Provide a hook or a washable container for the storage of bulk food utensils.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel rolls were found loose in various areas of the kitchen. Provide a dispenser for paper towel rolls so that they are raised off counter tops and potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The paper towel roll was loose on the top of the toilet. Provide a dispenser for the paper towel in the toilet..
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A food contact surface sanitizer and test strips for that sanitizer are needed prior to opening. Use the test strips to ensure the sanitizer is mixed to the correct concentration.
- 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?
- 1. The back door weather seal was damaged and ineffective, which could allow pest entry. Replace the back door weather seal.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The bar ceiling was damaged and falling apart. A light fixture was hanging. Remove the damaged ceiling materials and repair the hanging light fixture to prevent contamination of foods and/or food utensils etc.2. The metal racking in the bar cooler was old and rusty. It is to be replaced with glass shelves.3. There was a wood shelf in the cooler that had raw wood edges. Finish / cover / remove / replace the shelf so as to provide a smooth, moisture proof and easily cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Many utensils and food equipment require cleaning and proper sanitary storage in the kitchen. 2. Clean and properly store any equipment not being used.3. Ensure all utensils, equipment etc are of smooth, moisture proof and easily cleanable construction.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The kitchen requires a thorough and detailed cleaning prior to opening. Floors, walls, counter tops etc. 2. A written sanitation plan is needed to ensure the kitchen and equipment are cleaned / sanitized regularly and properly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?