Fred & Susan Pinoy Dish
219 Centre Street SE High River AB T1V 1R7 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
- 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)?
- 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 11/18. 1) The handwashing sink by the dishwashing pit was not working. Repair handwashing sink. 2) The handwashing sink in the cooking area was leaking. Repair leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 11/18. There was a build-up of grime and food debris inside all coolers and freezers. All units must be thoroughly cleaned and organized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/18. 1) The facility requires deep cleaning. There was cardboard and bubble wrap lining the shelves. These must be removed as they are not cleanable. 2) There was a lot of clutter throughout the facility. Remove clutter and organize all kitchen 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
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 11/18. 1) There was mouldy cauliflower in the small fridge. 2) There was a can of shrimp paste that was left at room temperature. Both items were discarded at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 11/18. The concentration of the sanitizer in the spray bottles was 0ppm. All contents of the spray bottles were discarded and the bottles were refilled with fresh solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 11/18. 1) There was pig skin that was pulled out of the cooler the previous night and left at room temperature for an extended period of time. The pig skin was discarded. 2) There was chicken that was brought out of the freezer to thaw at room temperature. This is a not a safe thawing method. The chicken was moved to the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 11/18. 1) The low-temperature mechanical dishwasher was not dispensing any chlorine. Have the unit serviced. In the meantime, dishwashing must be done manually.2) One of the drain plugs was not working. Obtain new drain plugs to allow for proper manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 11/18. 1) The handwashing sink by the dishwashing pit was not working. Repair handwashing sink. 2) The handwashing sink in the cooking area was leaking. Repair leak.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 11/18. There was no paper towel in the dispenser by the handwashing sink. All handwashing sinks must be stocked with soap and paper towels. The dispenser was refilled at the time of the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- 11/18/2025. OUTSTANDING**-Food safety training is needed for both owners as there are critical concerns with food safety. 1/14. Staff enrolled in Food Safety Training. 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 11/18. There was a build-up of grime and food debris inside all coolers and freezers. All units must be thoroughly cleaned and organized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/18. 1) The facility requires deep cleaning. There was cardboard and bubble wrap lining the shelves. These must be removed as they are not cleanable. 2) There was a lot of clutter throughout the facility. Remove clutter and organize all kitchen areas.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 1/14. Staff enrolled in Food Safety Training. 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 12/04. Violation Outstanding. 11/12. The mechanical dishwasher was serviced. The unit was dispensing 50ppm chlorine. Ensure the unit is dispensing 100ppm chlorine. Continue to manually dishwash using the 3-compartment sink until the dishwasher has been serviced and can dispense 100ppm chlorine. 10/29. 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit repaired.
- 20. Do food handlers at the facility have adequate food safety training?
- 12/04. Violation Outstanding. Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- 12/04. Violation Outstanding. 11/12. Create a cleaning schedule that staff can follow. Ensure that cleaning of the walls and high touch surfaces are included in the cleaning schedule.
- 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)?
- 11/12. The mechanical dishwasher was serviced. The unit was dispensing 50ppm chlorine. Ensure the unit is dispensing 100ppm chlorine. Continue to manually dishwash using the 3-compartment sink until the dishwasher has been serviced and can dispense 100ppm chlorine. 10/29. 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit repaired.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/12. Cleaning of the floors completed. Wallpaper was put on the walls near the deep fryer and cookline.  Remove the wallpaper as it is not durable and cannot be properly cleaned.  10/29. Deep cleaning of the facility needs to be completed. - Walls and floors around the dishwashing pit, cookline, handwashing sinks, and prep cooler. - High touch surfaces (i.e., light switches)
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/12. Create a cleaning schedule that staff can follow. Ensure that cleaning of the walls and high touch surfaces are included in the cleaning schedule.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared at the time of the inspection. A food safe surface sanitizer must be prepared and easily accessible in all areas where there is food preparation occurring. A spray bottle was filled with a 200ppm Quats sanitizer solution at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) There was fish that was being thawed at room temperature. The measured temperature of the fish was 14C. Thawing food at room temperature is an unsafe thawing practice. Safe Thawing practices: 1. In the refrigerator2. Under cool, running water3. In the microwave4. Cook from frozen. The fish was discarded at the time of the inspection. 2) There was deep fried chicken and ribs that were left at room temperature for more than 2 hours. The temperature of these items ranged from 11C to 13C. All potentially hazardous foods must be properly temperature controlled. These foods must be either kept hot at 60C or higher after being cooked or cooled and then kept at 4C or colder. These food items were discarded. 3) There was cook ground beef that was stored at room temperature. The temperature of the beef was measured at 12C. All cooked foods must be temperature controlled during storage. The cooked ground beef must be either kept hot at 60C or higher after being cooked or cooled and then kept at 4C or colder. The ground beef was discarded at the time of the inspection.4) The top of the prep cooler had a temperature between 8C to 9C. There was storage of vegetables at the top of the prep cooler. Reduce the temperature of the cooler to ensure it can maintain a temperature of 4C at the top.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The mechanical dishwasher was not working. All dishes were being manually washed in the 3-compartment dishwashing sink. Ensure a proper manual dishwashing procedure is being followed:1. Clean with warm soap and water. 2. Rinse3. Soak in sanitizer. 4. Air dry. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf2) The mechanical dishwasher was not working properly and was not dispensing chlorine. Have the unit 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 handwashing sink by the dishwashing pit was obstructed from use. There were dishes and other items in the sink. Ensure that all handwashing sinks are unobstructed to ensure staff are properly washing their hands at the appropriate times.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were unable to demonstrate strong food safety knowledge. Additional food safety training is required for staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 10/29. Interior and exterior of equipment needs to be cleaned. (i.e., prep cooler).
- 23. Is the facility maintained in a clean and sanitary condition?
- 10/29. Deep cleaning of the facility needs to be completed. - Walls and floors around the dishwashing pit, cookline, handwashing sinks, and prep cooler. - High touch surfaces (i.e., light switches)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Initial Inspection
3 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 not operating properly and was spraying water. Please have the dishwasher repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were two handwashing sinks that did not have soap and/or paper towels. Paper towels and soap must be in a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were baseboards missing around some areas in the BOH kitchen. Please install baseboards.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions