Hash Breakfast Eatery / Forno Restaurant
6852 66 Street Red Deer AB T4P 3T5 · Food - General
16 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza area hot holding measured 53C. Needs to be 60C or greater. Monitor and adjust as required or implement smaller portions and discard. All other hot holding at 60C or greater. All coolers at 4C or less.Temperature monitoring program in place. Recommend including hot holding to daily temperature cooler checks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scarred cutting boards replace during inspection with new ones.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust buildup on ceiling and top shelf in main kitchen area. Difficulty with ventilation.2. Grease/debris under steam fryer.Will explore other options for keeping ceiling free of debris. Clean floor. Recommend including date and time on cleaning sign ins for liability purposes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial kitchen dishwasher measured 69C. Ran through a second cycle and it measured 72C at the plate. Requires a second cycle at the start of the day for proper temperature to be reached.Iodine bar dishwasher working.Chlorine basement dishwasher working.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Pizza hand washing station soap dispenser not easily used. Switched to easy use hand pump.Sanitizer bucket in basement hand sink prevents easy access to handwashing.Removed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired permit from Aug 2024 posted in bar area. Replace with current permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust on ceiling and on surfaces on and around the ice machine.Clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wipe cloths stored outside of solution.Solution prepared.QUATs sanitizer used. 200ppm measured.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in ice bath measured 15C. Ice water needs to be along edges of containers to maintain temperature of 4C or less.Modified.All other coolers at 4C or less.Hot holding at 60C or greater.Thawing in coolers or under cold running water.Foods cooked prior to hot holding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Inadequate water pressure from pizza and back kitchen area hand sinks. Require more pressure to permit adequate hand washing. Please repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The ice machine in the main kitchen requires deep cleaning. - Removable parts may be removed and washed/sanitized at 2-compartment sink or dish-machine and remainder of the equipment can be cleaned using the clean-in-place method.**Please have the equipment cleaned and sanitized. (in progress as of October 25, 2024).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The ice machine in the main kitchen requires deep cleaning. **Observation was made in the last two inspections by colleague (March 27th and February 27th). PHI will follow-up October 24th, 2024.- Removable parts may be removed and washed/sanitized at 2-compartment sink or dish-machine and remainder of the equipment can be cleaned using the clean-in-place method.**Please have the equipment cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bags of cloths observed on the floor in dry storage (basement). Cloths also observed stored on top of equipment that is not regularly cleaned/sanitized on the cook line (upstairs). **Please ensure to store cloths/linens in clean container (upstairs kitchen) and off the floor. Ensure linens are stored off the floor in the basement dry storage room.2. Boxes of salmon observed stored on the floor below shelving in the walk-in freezer. Store food/food related items off the floor to prevent potential food contamination and to facilitate ease of cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Shelled eggs observed at room temperature, measure 17.3C. Eggs are a high-risk food items and should be stored under temperature control (refrigeration) at all times. Staff placed eggs in the cold well during inspection. Please consider a solution to keep eggs refrigerated and also accessible on the cookline to maintain food safety integrity of the product.2. Buttermilk and breadcrumbs observed stored in room temperature by the fryers. Discard both after 2 hours or store in the cooler to avoid temperature abuse of high-risk food item.3. Cubed cantaloupe observed sitting on a pan that's on ice. Cantaloupe measure 9.8C. Ensure to directly ice insert with cantaloupe or place in the fridge to prevent temperature abuse of high-risk food item.4. Portioned chicken in cold well across from Forno oven measured 9.1C internal temperature. Salami in the same unit measure 8.2C. Adjust unit to ensure products are maintained at the proper temperature at all times.5. Ensure all refrigerated units have functional and easy to find/see thermometers in them.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine and Quat test strips observed not available at the time of inspection. Please ensure to verify iodine and quats sanitizers frequently (at least once daily) to ensure adequate sanitation of equipment and 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?
- 1. Dust and dirt regularly build up observed around the vents in the ceiling. This indicates that the system does not have adequate filters to clean the outside air coming into the building. Please have a qualified professional should inspect and service the kitchen ventilation. 2. Ceiling tiles observed missing in prep kitchen (basement) ceiling by the ovens.3. Ceiling tile above the Combi oven requires cleaning. Please clean or replace tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.- From previous inspection: The operator indicated that the door seals on order have been received and will be installed in the coming days.PHI will give facility 2 weeks to repair unit gaskets/seal and remove tape. Follow-up will be conducted November 4th, 2024.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards observed with black debris in the deep score marks. Re-plane, deep clean or replace cutting boards on main cook line and Forno cook-line.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.-The operator indicated that the door seals on order have been received and will be installed in the coming days.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the main kitchen requires cleaning.**Please have the equipment cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of cooked meat was observed to be stored directly beside raw meat on a shelf in the walk-in cooler.**Ensure cooked foods, ready to eat foods, fresh produce are stored separately from raw foods and stored in a manner that protects them from contamination.-The staff on duty moved the cooked items to a higher-level shelf during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The containers on ice baths holding cut vegetables and other condiments in the Pizza section were observed to be open and unprotected.**Ensure the containers are covered when not in use to ensure the food items are protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items such as a sweater and medication were observed to be stored directly next to dishes and utensil on a shelf in the main kitchen. **Ensure to have a designated area for the storage of personal items that is separate from areas for food prep and food/utensil storage.-The operator removed the items during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door of the cooler behind the counter in the Hash Breakfast section is in disrepair.**Please have the door repaired to ensure maintenance of adequate temperatures and to allow for proper cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the main kitchen requires cleaning.**Please have the equipment cleaned and sanitized.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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 door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the basement prep kitchen was not supplied with sanitizer at the time of the inspection. The working condition of dishwasher sanitizer dispensing system could not be verified.**Please have the dishwasher supplied with sanitizer.** Continue with manual dishwashing procedures pending when the dishwasher is fully supplied.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle of quats sanitizer located in the bar area measured at 50ppm of quats.**Please routinely monitor your sanitizer solutions to ensure they are maintained at adequate concentrations (200ppm for Quat sanitizers).-A staff member replaced the sanitizer 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)?
- The dishwasher in the basement prep kitchen was not dispensing sanitizer at the time of the inspection (measured at 0ppm of chlorine).**Please have the dishwasher repaired to ensure it is dispensing sanitizer at adequate concentrations. Revert to manual dishwashing procedures pending when it is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door seal for the cooler behind the counter (Hash Breakfast) is in disrepair.**Please have the seal replaced to ensure maintenance of adequate temperatures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?