Flamingo Inn
9802 97 Street High Level AB T0H 1Z0 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- At the time of inspection, multiple workers were not wearing an apron or some sort of protective clothing. - One worker was noticed to be on his phone, holding it with his gloved hands that were used for food preparation (cutting carrots).- One chef was noticed to be wearing an air pod while cooking. This is unacceptable! (Item can dislodge and fall into food OR hands would be used to constantly readjust while cooking. These can potentially cause food contamination.)
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Unsafe food handling practices observed as noted above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The door of the cooler located below the food prep area is not able to properly close. Temperatures must be safely maintained at 4 degrees and below for cold foods. ALL temperature logs were not being updated since May 6th. This shows negligence and is not acceptable.
- 20. Do food handlers at the facility have adequate food safety training?
- Observations made during the inspection indicate that further food safety training for staff is required.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical low-temp dishwasher no chlorine sanitizer on chlorine test strip. Instructed operator to add some bleach each load while waiting the maintenance person comes from Grande Prairie to change the sanitizer squeezer and tubing on Friday, April 26, 2024.Ensure at least 50 PPM chlorine sanitizer at final rinse cycle. Record chlorine sanitizer concentration on cleaning schedule/log sheet. A copy of AHS Cleaning Schedule template will be emailed to operator along with this report.Lounge/bar area:Three-compartment sinks manual dishwashing for glasses. Third sink bleach water sanitizer was measured at 50 ppm to 100 ppm at the time of inspection. Instructed operator to add another cap of bleach and it was measured at 100 PPM. Ensure Chlorine test strips and Quats sanitizers ordered for Lounge/Bar area and kitchen/waitress touch up area. Quats sanitizer spray bottle was measured at 200 PPM (minimum 200 ppm)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Mechanical low-temp dishwasher final rinse cycles no chlorine sanitizer. Operator called the contracted mechanical dishwasher maintenance person from Grande Prairie and maintenance will be at the facility to change the sanitizer squeezer/tubing this Friday, April 26, 2024. Follow up inspection required. Order more Chlorine test strips for staff to use and check chlorine sanitizer strength for soaking wiping clothes in sanitizer pail. Chlorine sanitizer needs to be at least 100 PPM and change the sanitizer at least ever 2 hour or more often as needed. Order Quats sanitizer for lounge area and kitchen area. Quats sanitizer needs to be at least 200 PPM. Use either bleach/chlorine sanitizer or Quats sanitizer but not mix both together to prevent chemical hazard. Education provided to Kith Macalalad, Manager.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the entrance to the kitchen from the bar area hot water tap not working. Currently only cold running water. Operator will find the right part and change it. Follow up required. Contact undersigned PHI once it is fixed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Observed carboard material used and pan stored on top at gas grill area. Instructed operator to discard the carboard material as cardboard material is absorbent material and can harbor bacteria. Wash, clean, and sanitize the stainless preparation area next to the grill/stove instead. This is repeated infraction.Previous Inspection dated January 25, 2023: **Cardboard stored around the gas grill creates a fire hazard. Remove all combustibles from around the grill. The fire suppression system has been overdue for inspection since May 21. Have this system inspected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A stainless hand sink has replaced the previous hand sink. However, hot water tap not working. Maintenance person is trying to find a new fixture and it may take a week for the part to be ordered in. Contact undersigned PHI once it is fixed.Canopy of Hood professional cleaned by Jet-Clean on April 11, 2-24, next one in October, 2024. Fire Suppression system inspected on April 10, 2024. Broken tile at lounge/bar storage area observed and it cannot be cleaned properly. Replace the broken tile where bottled water stored next to it against the back wall area in the bar/lounge storage room by May 1, 2024Previous Inspection Report dated: January 25, 2023**The counter around the handsink at the entrance to the kitchen from the bar area is in disrepair. Repair to be smooth, nonporous and easily cleanable.The ice sink in the server area is covered with heavily chipped styrofoam. This cannot be cleaned and sanitized adequately. Repair the sink to be smooth, nonporous and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Inside the Ice machine in the kitchen has built up/mold. clean the built up and sanitize the area. Operator will drain the ice machine and clean the ice machine at the end of the day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?