Great Bear Cafe in Smoky Lake Esso
5504 44 Avenue Smoky Lake AB T0A 3C0 · Food - General
5 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?
- Kitchen cloth was observed to be stored on top of the food prep surface. All cloths used for sanitizing food prep surfaces must be clean and kept in a sanitizer solution. The operator placed the cloth in the solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer in the stand-up cooler in the back room by the exit door was observed to have a non-functional internal thermometer. Functional temperature monitoring is required for the storage of all high-risk food to prevent the growth of bacteria. Replace the internal fridge thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was observed on the counter. The operator indicated that the meat was thawing. All meats must be thawed using approved methods such as under running cold water, in the fridge, in the microwave or cooked from frozen to prevent bacterial growth. The operator placed the meat in the fridge.
- 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 large cloth was observed covering the bottom of the food prep cooler located on the main line. All surfaces that come into contact with food must be smooth, non-absorbent, and easily cleanable to prevent bacterial growth. The cloth was removed by the operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave in the kitchen area was observed to have food debris. All surfaces that come into contact with food are required to be cleaned and sanitized after use to prevent the growth of bacteria. Ensure that the microwave is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- The staff are sanitizing the dishes in water with soap and chlorine and then rinsing them before putting them away to dry. Dishes must be washed in warm soapy water, then rinsed, then sanitized before being airdried.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions