Heart Mountain Store - Kitchen & Store
8 Heart Mountain Drive Exshaw AB T0L 2C0 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hands were not always being washed after handling raw meat. Hands are always to be washed between handling raw meat and other items. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- According to cooling logs, the gravy and roast beef are not being cooled quickly enough but it is suspected that staff are starting the timing of the cooling process when the foods are still above 60C, instead of when they reach 60C. Please ensure do not start timing the cooling process until the food is at 60C so it can be determined if foods are being cooled quickly enough.
- 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?
- There is a gap under bottom of door (left side) in kitchen. Close off gap to prevent rodent/insect entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are areas of the floor that need repair: outside and inside the walk-in-cooler, around square trap in floor in kitchen, in the dry storage room and near the front till.Please repair.Some of the ceiling tiles may need to be as aren't the type that are durable for cleaning (not smooth and easily cleanable).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Taps were not shut off with paper towel after handwashing. Taps to be shut off with paper towel to prevent re-contaminating hands after handwashing.
- 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?
- A cooling log is not being maintained for the roast. Please start a cooling log for the roast beef.Please also include all fridges that hold high risk foods on your fridge temperature chart.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- According to cooling logs, the gravy is not being cooled quickly enough. Need to ensure the gravy is cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Recommend putting into shallow pan (with food no thicker than 2 inches) and placing into walk-in-cooler (uncovered on high shelf until reaches 4C).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The pizza, sausage rolls, etc. in the hot-holding cabinet were only at 37C. Were discarded during inspection. Do not keep any high risk foods in this unit if it can not maintain them at 60C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher is not being checked each day to ensure at least 100ppm chlorine is being dispensed during the rinse. Check daily and maintain a log.
- 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?
- There is a gap under bottom of door (left side) in kitchen. Close off gap to prevent rodent/insect entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are areas of the floor that need repair: outside and inside the walk-in-cooler, around square trap in floor in kitchen, in the dry storage room and near the front till.Please repair.Some of the ceiling tiles may need to be as aren't the type that are durable for cleaning (not smooth and easily cleanable).
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleanliness is very good, just the following areas/items need more frequent cleaning:-floor near side door from kitchen-small white plastic container used to store flour
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
6 infractions
- 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?
- A cooling log is now being maintained when cooling high risk foods such as the roast and gravy but is not being completed properly. Please complete properly and send copy when done.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen needs a separate handsink in addition to the two-compartment sink as sometimes both sides of the 2- compartment sink are in use for other purposes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are areas of the floor that need repair: outside and inside the walk-in-cooler, around square trap in floor in kitchen, in the dry storage room and near the front till.Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter where sink is in kitchen is damaged/chipped. Replace/repair counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- Still some cleaning needed of wall & ceiling to the right/above the exhaust hood where there is grease build-up. Some of the ceiling tiles may need to be replaced if can't be cleaned; replace with ones that are smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need cleaning:-piping along wall in kitchen (above sink and to right of the stove)-floor near side door from kitchen and floor along wall behind cooking equipment
- 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?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer in the bucket for the wiping cloths was only at 100ppm. Need to ensure that are using a 200-400ppm solution for proper sanitizing.
- 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?
- A cooling log is not being maintained when cooling high risk foods such as the roast and gravy. Cooling logs to be maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Eggs were being stored above cooked/ready-to-eat foods in the kitchen cooler. Store raw eggs below all cooked/ready-to-eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Are overstacking foods in the inserts in the top of the prep cooler; items were at 8C and lids could not be put on properly as the inserts were too full. Do not overstack foods in the prep cooler inserts.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- When manually cleaning items (such as knives and parts of the fry cutter) which are not put through the dishwasher, aren't sanitizing after cleaning. Need to wash, rinse, then sanitize all items that contact foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat testing strips could not be located. Obtain quat testing strips.Are not checking the dishwasher each day when open to verify is dispensing at least 100ppm chlorine. To be checked each day kitchen is in operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen needs a separate handsink in addition to the two-compartment sink as sometimes both sides of the 2- compartment sink are in use for other purposes.
- 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?
- There were some mouse droppings on the floor under the liquor storage shelves in storage room. Clean and sanitize 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?
- There are areas of the floor that need repair: outside and inside the walk-in-cooler, around square trap in floor in kitchen, in the dry storage room and near the front till.Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter where sink is in kitchen is damaged/chipped. Replace/repair counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- Still some cleaning needed of wall & ceiling to the right/above the exhaust hood where there is grease build-up. Some of the ceiling tiles may need to be replaced if can't be cleaned; replace with ones that are smooth, easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need cleaning:-floor along bottom of grocery shelves-piping along wall in kitchen (above sink and to right of the stove)-shelf under dishwasher-floor near side door from kitchen and floor along wall behind cooking equipment
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?