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Happy Belly Restaurant

103 Grove Place Drumheller AB T0J 0Y1 · Food - General

17 inspections

  1. Demand Inspection

    0 infractions

  2. 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 low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The use of the three-compartment sink method with bleach was asked to be implemented and manual adding of bleach solution to the equipment during the cycle until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood appeared dirty, thus not being maintained in a sanitary condition.*Clean
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food boxes on the floor in the walk-in freezer. Staff moved all boxes onto the shelves during the inspection.Ensure foods are protected from contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood appeared dirty, thus not being maintained in a sanitary condition.*Clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall by the grill station appeared dirty. Staff clean wall area during the inspection.
  11. Risk Management Inspection

    0 infractions

  12. 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)?
      • The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The three-compartment sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
  13. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed cut fruits in bowls in one of the coolers not covered. Staff covers bowls with transparent film during the inspection. Ensure leftover foods are protect from any potential contaminants during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The three-compartment sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
  14. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food items are not being properly stored in the walk-in cooler with cooked and raw animal products stored close to each other. Thus, food may become contaminated in this space. Operator rearranged food items on shelves during the inspection.- Guidance was provided to operator on storage of foods in the cooler, such as dedicating sections of the shelves for cooked or raw food only. - Advised operator to label each section for proper organization and to prevent contamination.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy appeared dusty at the time of inspection.*Clean to ensure that the equipment is adequately maintained to provide proper ventilation and prevent food contamination.*Not completed. Operator stated that the contractor has been contacted to schedule a time for the cleaning of the ventilation canopy.
  17. Monitoring Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • A few flies were observed in kitchen.*Ensure to find a workable solution to control flies' population in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy appeared dusty at the time of inspection.*Clean to ensure that the equipment is adequately maintained to provide proper ventilation and prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the shelves in the dry food storage area appeared dirty and a few food items noted under the shelves.*Clean and ensure this area is included in routine sanitation checklist for the facility.