Golden Cottage
5021 50 Street Innisfail AB T4G 1S8 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had a chlorine spray bottle prepared and in use. It was measured to be 200 ppm, which is within the effective concentration range of 100–200 ppm. However multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared two Clean-in-Place (CIP) buckets with chlorine(bleach), measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
- 15. Is the facility free of a pest infestation?
- No signs of pests were observed. Exterior doors formed tight seals, preventing pest entry into the facility.Monthly pest control checks are performed by the facility. A mouse trap was observed under a fridge in the middle of the floor and not placed against the wall with the opening facing it as intended.The operator moved the trap to the correct position against the back wall. ---Traps should be placed against walls with the opening facing the wall, as mice tend to travel along edges, and this placement is necessary for the trap to be effective.
- 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?
- No monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.---Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 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?
- The valid permit was in a folder on the wall, tucked behind other paperwork.The operator removed the permit and taped it to the wall by the till counter, making it easily visible to customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent filter plates had signs of black residue buildup.Please ensure vent plates are cleaned, restoring their original metal finish.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 final rinse temperature measured at 62 degrees C at dish level.**Please have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C or above at dish level.**Please revert to manual dishwashing procedures.**Please do not recommission the dishwasher for use until it has been verified by the PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing ceiling tiles were observed in the dining area.**Please have the tiles replaced to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors below the cookline, workstations and other hard to reach areas require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The filters for the fume canopy require cleaning.**Please have the filters cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer at the food prep area.**Ensure to have an approved sanitizer mixed to adequate concentrations available for use at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several wet/soiled cleaning cloths were observed on counter tops in the kitchen.**Ensure soiled cleaning cloths are discarded after use or stored in sanitizer at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several staff personal items including mobile phones, lunches and drinking cups were observed on food prep counter and shelves.**Please ensure to have a designated area for staff activities and storage of personal items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not sanitizing dishes adequately. The final rinse temperature measured at 44 degrees C at dish level.**Please have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C or above at dish level.**Please revert to manual dishwashing procedures.
- 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 was obstructed by food items and utensils.**Please ensure the hand sink is used for hand washing purposes only and is kept unobstructed, and accessible for use at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing light covers were observed in the kitchen area.**Please have the covers replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing ceiling tiles were observed in the dining area.**Please have the tiles replaced to prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several shelves were lined with cardboard boxes in the kitchen area.**Please have the cardboard lining removed to ensure the shelves are cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors below the cookline, workstations and other hard to reach areas require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning for these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The filters for the fume canopy require cleaning.**Please have the filters cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surface of the chopping block adjacent to the hand sink was observed to be in disrepair.**Please have the surface of the chopping block refinished and sealed to ensure it is smooth, impervious to moisture and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several food containers in the chest freezer were uncovered. **Ensure all food items are stored in manner that protects them from contamination at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Several spray bottles holding sanitizer were not adequately labeled.**Ensure all containers holding chemicals are adequately labeled to identify their contents.-The operator labeled the containers during the inspection.
- 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?
- Gaps were observed below the back exist door.**Please have weatherstripping installed to prevent the entry of pests.
- 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 lighting in the walk-in freezer was dim and inadequate.**Please have the lighting replaced to ensure it is of adequate intensity to allow for proper sanitation activities and prevent the contamination of food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items require cleaning:1.The filters of the fume canopy.2. The bulk storage containers.Please have these items cleaned and increase the overall frequency of cleaning for these items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The surface of the chopping block adjacent to the hand sink was observed to be in disrepair.**Please have the surface of the chopping block refinished and sealed to ensure it is smooth, impervious to moisture and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor below the shelves in the walk-in freezer requires cleaning.**Please have this area cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. One sanitizer bottle measured 0ppm bleach and another measured way too high. Make sure to mix up bleach sanitizer at least every 2 days and use the test strips to ensure bleach sanitizer is mixed to 100ppm. Test strips were available.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Some foods were uncovered in the walk in cooler. Make sure all foods are covered to prevent contamination.
- 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. Cardboard was being used on top of the unused pizza oven to store food equipment. Do not use cardboard as a cover for storage shelves and space. All surfaces must be smooth, moisture proof and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2. Test strips were not available for a sanitizer. Purchase sanitizer test strips for the food surface sanitizer you choose to use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were no sanitizing cloths or sanitizing solution being used. A sanitizing solution must be available to sanitize all manner of food contact surfaces in the kitchen and restaurant.2. Test strips were not available for a sanitizer. Purchase sanitizer test strips for the food surface sanitizer you choose to use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. raw shell eggs were stored above ready to eat foods in the main cooler. Ensure raw eggs are not stored above ready to eat foods.Foods were observed to be stored, covered and organized in a manner to prevent contamination.Foods were stored off the floor.
- 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 towels were not held in dispensers in any of the bathrooms nor in the kitchen. Provide a dispenser for all areas where single use paper towel is used.
- 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. There was no pest control service or activity being performed. There were no pest control records. Purchase or institute some form of regular pest control and maintain records of such.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?