Hard Deck Smokehouse and Rec Room
1 - 2110 8 Avenue Cold Lake AB T9M 1C2 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution for food-contact surfaces was measured at approximately 400 ppm QUAT. Knives used to slice cooked meats were stored in this solution between uses. Excessive sanitizer concentrations may leave chemical residues on utensils and food-contact surfaces, increasing the risk of chemical contamination of ready-to-eat foods. Please adjust sanitizer solutions to 200 ppm QUAT as per manufacturer instructions and verify concentrations with test strips.
- 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?
- Contaminated wipe cloths were stored on countertop at food preparation area. Operator discarded above noted items during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed Whipped salted butter stored at room temperature at the food preparation area more than 2 hours.Operator discarded the above noted food items during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed the glass washer iodine sanitizer concentration to be less than 12 ppm.Please ensure the sanitizer concentration between 12.5 ppm to 25 ppm in glass washer.
- 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?
- Observed no pest control records at the time of inspection.Please provide a copy of pest control records.
- 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)?
- Glass washer had two sanitizers instead of a sanitizer and a detergent. Please ensure glass washer is supplied with detergent and sanitizer at all times.
- 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