Happy Valley Restaurant
6026 50 Avenue Bonnyville AB T9N 2N4 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A non-operational refrigerator thermometer was observed in the cooler unit located opposite the handwashing sink.Ensure that the refrigerator thermometer is replaced to allow for regular and accurate temperature monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The walk-in freezer was observed to be excessively stacked with boxes from a recently received shipment. Items were directly stacked on top of each other, and some were stored directly on the freezer floor, creating a potential risk of cross-contamination.Organize and store items in a manner that prevents cross-contamination. Ensure proper spacing and separation of food products within the walk-in freezer and store all items at least 6 inches off the freezer floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of sanitizer was recorded multiple times at 0 ppm during the sanitizing cycle of the commercial dishwasher, indicating it is not functioning properly.Ensure that a work order is placed for the dishwasher.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The hand washing sink behind the checkout counter was being used to fill jugs for potable water, which poses an elevated risk of cross-contamination. Education was provided, and the operator agreed to dedicate one specific faucet/sink exclusively for filling jugs and post a notice indicating this restriction. The sink next to the chest freezer will be used solely for handwashing, with a notice posted to reflect this purpose. All other activities will be moved to the sink setup in the back dishwashing room to ensure proper segregation and prevent contamination risks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of food debris was observed inside the refrigerator in the kitchen area. Additionally, the microwave was found in an unsanitary condition.Thoroughly clean and sanitize the refrigerator (including shelves) and the microwave from inside.Ensure that all food equipment is maintained in a clean and sanitary condition at all times to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were observed stored in a container that was unsanitary from inside. The operator acknowledged this and, during the inspection, removed all knives from the container and placed them in the dishwasher.Ensure that all utensils are stored in a clean and sanitary manner at all times to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure all areas are maintained in a clean and sanitary condition to prevent the attraction of pests. The following areas in the kitchen require cleaning due to the accumulation of food debris:-Behind and under the range-Behind the chest freezer-Under and around the refrigerator-Under the food preparation (cutting board) tableAll of the above areas requiring cleaning were identified and discussed with the owner during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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)?
- Low temp. dishwasher was not operational. *Facility is only take-out at this time (only using single use disposables for customers). Action required:Please get the servicing (work already in progress).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- On the below shelves of dry storage area at the back, all the dry food items (such as rice, flour) were stored in open food bags. Bowls were stored in some of the open bags to portion the food items. Action required:Please ensure that all the food items are protected from contamination during storage/handling.Operator was instructed to use food grade containers with lids on them to store the bulk supply.Operator was instructed not to store bowls inside the bulk foods, use scoops with handles and ensure that handles are not touching the food items to prevent cross-contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temp. dishwasher was not operational. *Facility is only take-out at this time (only using single use disposables for customers). Action required:Please get the servicing (work already in progress).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink near the chest freezer in the kitchen was not supplied with soap solution and paper towels. Action taken:Operator was instructed to stock the handwashing sink with paper towels and soap solution.Ensure handwashing station has the supplies at all times.
- 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?
- Pest control records were not maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the cleaned utensils were stored under the dishwashing sinks directly on the floor. Action required:Please store the cleaned utensils in the area designated for cleaned utensil storage (above the ground).
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required:-All the floors and shelving-high touch surfaces such as cooler's handles, display cooler's glass and handlesBehind the cooking lineDishwashing areaDry storage areainside the prep cooler in the main kitchenPlease maintain written cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Bowls were stored inside the storage containers in the dry storage area near to the dishwashing area.-Open bags of sugar, flour was observed on the ground in the dry storage area.-Some food containers were directly stored on the ground inside the freezer.Actions required:-Please do not store bowls inside the storage containers, use scoops with handles; ensure handle is facing upward (not touching the food item).- Please store all the food items in the food grade containers with lids on them. Ensure all the food items are stored above the ground (at least 6 inches).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Cooked chicken (inside the metal food container with lid on it) was observed sitting at room temperature, measured at 40C. Operator confirmed that they were waiting to cool it down and then would store it inside the cooler. Actions taken:-Proper cooling off procedures were discussed with the operator. Options provided- use shallow containers with large surface areas, constant stirring, ice immersion method. -Operator was instructed not to cover the cooked chicken with lid while cooling off.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers for Quat were not present onsite.Action required:-Please purchase Quat test papers (ensure it shows the range of 200 ppm).
- 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 was blocked with containers.-The handwashing sink was not supplied with paper towels.Actions taken:-Staff was instructed to unblock the handwashing sink and refill the paper towel dispenser.
- 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?
- The pest control records were not maintained. Actions taken/required:-AHS pest control checklist will be provided to the operator via email. *Please complete the checklist every month and keep the records onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Some of the shelving (indicated to operator during inspection) was in disrepair. -The unfurnished wooden door was observed on the front area of the kitchen. Actions required:-Staff was instructed to paint all the shelves and the unfurnished door to make them smooth, easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Deep cleaning is required in the dishwashing area, and dry storage area.-Cleaning schedule template will be provided via email.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 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?
- The pest control record was not uptodate.
- 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?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meat was prepared in the dishwasher room with no designated hand sink nearby. Please prepare food in the back food prep room which has an operating handsink.
- 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 pest control record was available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?