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Harvest Lounge and Grill

800 Laut Avenue Crossfield AB T0M 0S0 · Food - General

14 inspections

  1. Risk Management Inspection

    5 infractions

    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 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 gap is present between the Stainless-Steel backsplash panels behind the grill, creating an area that would be considered difficult to clean.Seal or otherwise cover this gap in proximity of cooking areas to render the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. The ice machine has frayed plastic components, which raises concerns of potential physical contamination of ice. Clean and repair ice machine to make equipment suitable for sanitary ice storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guard in the walk-in cooler has a visible build-up of mould growth.Clean indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area under the side prep table and nearby dry shelvingClean indicated areas.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza cooler is at an internal temperature of 14C. Foods stored in this cooler are being kept in ice baths to help maintain food safe temperatures. Service food to ensure that potentially hazardous foods are being maintained at a temperature of 4C or lower. Keep the majority of food requiring refrigeration stored in alternate coolers until this unit is repaired.
    • 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 gap is present between the Stainless-Steel backsplash panels behind the grill, creating an area that would be considered difficult to clean.Seal or otherwise cover this gap in proximity of cooking areas to render the surface smooth and easily cleanable.
    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. The ice machine has frayed plastic components, which raises concerns of potential physical contamination of ice. Clean and repair ice machine to make equipment suitable for sanitary ice storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area under the side prep table and nearby dry shelving-The ceiling air register directly above the kitchen prep line, nearest the pizza areaClean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guard in the walk-in cooler has a visible build-up of mould growth.Clean indicated area.
  3. Risk Management Inspection

    4 infractions

    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 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 gap is present in the edge of the kitchen cooking line's Stainless steel backsplash adjacent to the deep fryer. Cover or seal this gap to render the area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. The ice machine has frayed plastic components, which raises concerns of potential physical contamination of ice. Clean and repair ice machine to make equipment suitable for sanitary ice storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guard in the walk-in cooler has a visible build-up of mould growth.Clean indicated area.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly contaminated cleaning cloth was observed being used to wipe a food handling surface.The cleaning cloth observed was replaced with an available unused clean cloth during inspection, which was stored in available sanitizer solution. Ensure that cloths used to wipe food handling surfaces are maintained in a visibly clean state and regularly stored in sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed wiping their nose and face with their hands while preparing and plating cooked food.Staff were directed to immediately wash hands during inspection. Ensure that all staff are trained to wash hands at a regular frequency with proper technique to reduce the potential for contamination of food. Consider the use of utensils and/or gloves when handling cooked or otherwise ready-to-eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and tomato meat sauce stored in the hot-holding unit was measured at temperatures of 32C and 43C, respectively. Staff advised that hot-holding units were used to re-heat foods to a temperature of 74C. Concerns were raised regarding the reheating of these sauces with this method given the viscosity of these foods and the potential for service of these foods prior to confirmed reheating temperatures. Indicated foods were reheated on stovetop during inspection. Recommend reheating hot-held foods on stove in future to simplify reheating procedure and prevent the accidental service of improperly reheated foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar's glasswasher was measured at 0ppm chlorine after several consecutive cycles. Service glasswasher to ensure that a concentration of 100ppm chlorine is dispensed as part of sanitizing wash cycle. Use available mechanical dishwasher for glasses until satisfactory glasswasher sanitizing can be confirmed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips available onsite to verify the concentration of sanitizer in use to wipe food handling surfaces is discoloured, making the test strips inaccurate. Acquire new suitable quats test strips.
    • 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 gap is present in the edge of the kitchen cooking line's Stainless steel backsplash adjacent to the deep fryer. Cover or seal this gap to render the area smooth and easily cleanable.
    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. The ice machine has frayed plastic components, which raises concerns of potential physical contamination of ice. Clean and repair ice machine to make equipment suitable for sanitary ice storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guard in the walk-in cooler has a visible build-up of mould growth.Clean indicated area.
  5. Risk Management Inspection

    3 infractions

    • 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 lights above the food preparation area beside the cooking line was uncovered.A light bulb above the cooking line is missing a cover.Replace cover or otherwise modify light bulbs to eliminate risk of food contamination due to breakable light bulbs.
    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. Clean ice machine.
  6. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly control paper was observed placed directly above the food handling area beside the cooking line. Remove fly control paper from above food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite to measure the concentration of chemical sanitizer in the mechanical dishwasher was found to be inaccurate, measuring a concentration of 10ppm in a dispensed concentration of 100ppm as verified using PHI's chlorine test strips. Acquire new suitable chlorine test strips. Recommend storing test strips in a manner that protects them from water damage.
    • 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?
      • Mouse droppings were observed beneath dry storage shelving. Safely clean and dispose of droppings identified. Clean area under shelving to better facilitate pest control measures.
    • 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 edges of the flooring in the walk-in cooler on either side of the door includes edges that are not fully sealed or covered, creating gaps with the walls that would be difficult to properly clean. Seal or cover gaps to ensure smooth easily cleanable surfaces.
    • 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 lights above the food preparation area beside the cooking line was uncovered.A light bulb above the cooking line is missing a cover.Replace cover or otherwise modify light bulbs to eliminate risk of food contamination due to breakable light bulbs.
    • 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 flooring around the food preparation area includes sections with peeling or gaps that render the area difficult to effectively clean. Seal or otherwise repair flooring in this area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. Clean ice machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the coolers in the cooking line is broken, making the surface more difficult to properly clean.Repair equipment handle to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar's soda gun nozzle and holder are in a visibly unclean state with a significant residue build-up.Clean indicated food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of weekly and monthly cleaning conducted at this facility was not available for review.Prepare or provide a cleaning schedule that includes weekly and monthly routine cleaning.
  7. Risk Management Inspection

    3 infractions

    • 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 edges of the flooring in the walk-in cooler on either side of the door includes edges that are not fully sealed or covered, creating gaps with the walls that would be difficult to properly clean. Seal or cover gaps to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. Clean ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of weekly and monthly cleaning conducted at this facility was not available for review.Prepare or provide a cleaning schedule that includes weekly and monthly routine cleaning.
  8. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the quats sanitizer dispenser were not available onsite at the time of inspection. Acquire suitable test strips to verify sanitizer concentrations. Ensure that sanitizing levels are being checked on a routine basis (i.e., once daily).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**The lightbulbs above the dishwashing sink did not have a protective cover. COMPLETE THE FOLLOWING:Replace light cover or replace bulbs with shatterproof bulbs.*Install cover as planned
    • 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 edges of the flooring in the walk-in cooler on either side of the door includes edges that are not fully sealed or covered, creating gaps with the walls that would be difficult to properly clean. Seal or cover gaps to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has an internal buildup of mould. Clean ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of weekly and monthly cleaning conducted at this facility was not available for review.Prepare or provide a cleaning schedule that includes weekly and monthly routine cleaning.
  9. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the quats sanitizer dispenser were not available onsite at the time of inspection. Acquire suitable test strips to verify sanitizer concentrations. Ensure that sanitizing levels are being checked on a routine basis (i.e., once daily).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**The lightbulbs above the dishwashing sink did not have a protective cover. COMPLETE THE FOLLOWING:Replace light cover or replace bulbs with shatterproof bulbs.*Install cover as planned
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own. COMPLETE THE FOLLOWING:1. Repair or replace the chest freezer. *Staff have advised that chest freezer is due to be replaced. Ensure that exposed internal insulation is sealed or covered to prevent potential food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom is not equip with a paper towel dispenser.Ensure paper towel is available for this washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of weekly and monthly cleaning conducted at this facility was not available for review.Prepare or provide a cleaning schedule that includes weekly and monthly routine cleaning.
  10. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed replacing gloves after handling raw meat without washing hands first.Staff are advised to wash hands whenever replacing gloves, and to wash hands more frequently whenever handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was being used in the pizza pan drawer. Cardboard was being replaced every few days. COMPLETE THE FOLLOWING:1. Please remove the cardboard, and replace with material that is smooth, non-absorbent and easy to clean. Discussed using baking sheet trays instead.*Alternately, ensure cardboard is being replaced more regularly.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of chemicals used in the kitchen and bar areas were either not labeled or labeled incorrectly. Ensure that any chemicals used in food handling areas are correctly labeled with their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine dishwasher and glasswasher, and for the quats sanitizer dispenser, were not available onsite at the time of inspection. Acquire suitable test strips to verify sanitizer concentrations. Ensure that sanitizing levels are being checked on a routine basis (i.e., once daily).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**The lightbulbs above the dishwashing sink did not have a protective cover. COMPLETE THE FOLLOWING:Replace light cover or replace bulbs with shatterproof bulbs.*Install cover as planned
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own. COMPLETE THE FOLLOWING:1. Repair or replace the chest freezer. *Staff have advised that chest freezer is due to be replaced. Ensure that exposed internal insulation is sealed or covered to prevent potential food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom is not equip with a paper towel dispenser.Ensure paper towel is available for this washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written record of weekly and monthly cleaning conducted at this facility was not available for review.Prepare or provide a cleaning schedule that includes weekly and monthly routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Walk-in cooler shelving, walls, and fan-Chilled glassware storage shelving-Area behind and underneath cooking appliances (fryer, grill)-Bar soda gun nozzle and holder
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths were left on cutting boards in cook line. A bucket of sanitizer was made during the inspection and cloths placed in sanitizer. 2. Bar:- Sanitizer cloth bucket measured 0ppm QUAT. Solution replaced during the inspection. **Ensure solution is replaced more often. - Dishwasher measured 0ppm chlorine. Sanitizer bottle was empty and replaced during inspection. **Test the dishwasher AND check chemicals regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Garbage bag was being used to cover the meat slicer. Bag removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was being used in the pizza pan drawer. Cardboard was being replaced every few days. COMPLETE THE FOLLOWING:1. Please remove the cardboard, and replace with material that is smooth, non-absorbent and easy to clean. Discussed using baking sheet trays instead.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The washroom in the dishwashing area was not equipped with a self-enclosing door mechanism. 2. The lightbulbs above the dishwashing sink did not have a protective cover. COMPLETE THE FOLLOWING:1. Replace self-enclosing door mechanism to protect the food area from potential aerosolized contaminants from the washroom. 2. Replace light cover or replace bulbs with shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own. COMPLETE THE FOLLOWING:1. Repair or replace the chest freezer.
  12. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. The meat slicer had leftover food debris in hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean equipment more thoroughly. The meat slicer must be disassembled to it's smallest parts, so it can be effectively cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Corrugated plastic was being used to store pans of pizza dough in the walk in.2. Garbage bag was being used to store pans of pizza dough. 3. Staff personal belongings were being stored with food on shelves in the back dry storage room. COMPLETE THE FOLLOWING:1. Corrugated plastic is not easily cleanable. Please replace with material that is smooth, non-absorbent and easy to clean. 2. Do not use garbage bags to store food, as they may contain chemicals that are not food safe. 3. Designate an area for staff to store their personal belongings that is separate from food storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bowl of chicken stored on top of chicken in prep cooler. A lid was placed on top of the insert of chicken, so bowl did not come into direct contact with the chicken.2. Bottles of salad dressing were being stored next to the handsink. Bottles were removed during the inspection, so food handlers had unobstructed access to the handsink.
    • 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. The washroom in the dishwashing area was not equipped with a self-enclosing door mechanism. 2. The lightbulbs above the dishwashing sink did not have a protective cover. COMPLETE THE FOLLOWING:1. Replace self-enclosing door mechanism to protect the food area from potential aerosolized contaminants from the washroom. 2. Replace light cover or replace bulbs with shatterproof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own. COMPLETE THE FOLLOWING:1. Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The pizza pan storage bin below the oven is visibly dirtied. COMPLETE THE FOLLOWING:1. Please clean the bin. Bin should be cleaned more frequently so that it is maintained in a clean and sanitary condition.
  13. 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 chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own.Corrective action: Please purchase a new chest freezer.Knives are stored on the magnetic strip located next to the prep cooler and on top of metal shelf. There was accumulation of food debris on a couple of knives.Corrective action: Please store the knives in a sanitary manner. Recommendation to install a magnetic strip on the wall to ensure the knives are stored away from active food preparation areas when not in use.
  14. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer located in the back kitchen measured greater than 200 ppm. It was diluted during inspection.The sanitizer bucket located in the bar measured less than 10 ppm chlorine. Fresh solution was mixed during inspection.Corrective action: Please ensure chlorine sanitizer is mixed and measured at 100 ppm on a consistent basis.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no temperature log records available upon request.Corrective action: Please check the temperature for food storage every day and keep records on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bug zapper was stored in the dishwashing area and was located below clean utensils. It was removed during inspection.Corrective action: Please ensure all objects not associated with food preparation are stored separately to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle located in the back kitchen was mislabelled. Corrective action: Please purchase a new bottle for the sanitizer and have it labelled correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass dishwasher located in the bar area measured 0 ppm chlorine.Corrective action: Please repair the dishwasher to ensure sanitizer is being dispensed for every cycle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer located in the dry storage area is in disrepair and held together with tape. The freezer does not seal shut on its own.Corrective action: Please purchase a new chest freezer.Knives are stored on the magnetic strip located next to the prep cooler and on top of metal shelf. There was accumulation of food debris on a couple of knives.Corrective action: Please store the knives in a sanitary manner. Recommendation to install a magnetic strip on the wall to ensure the knives are stored away from active food preparation areas when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no cleaning schedules upon request.Corrective action: Please have a cleaning schedule available on site and completed daily.