Skip to content
Loading map…

Heartland Cafe

46 Mcrae Street Okotoks AB T1S 1B2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips were available at the time of inspection.- Ensure that quat test strips are available to monitor sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of solidified wax on the sink beside the mechanical dishwasher in the upstairs bar.2) There was a buildup of food debris in the downstairs kitchen on the outside doors of the prep cooler across from the cooking line and outside doors of the prep cooler under the conveyor toaster oven.3) There was dust buildup on the venting grates at the bottom of the conveyor toaster oven.4) There was food debris buildup noted on the wall behind the domestic oven in the prep room and on the wall behind the sous vide machine.- Areas to be cleaned.
  2. 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?
      • 1) The ceiling around newer-installed lights in the cooking line prep area exposed a previously covered layer of stipple material, which is unusable in food facilities as it cannot be easily cleaned. Re-cover unsuitable ceiling in food preparation areas. 2) A ventilation duct was observed exposed through parts of the kitchen, covered in foil, tape, and foam to secure the system. Many of these surfaces were visibly damaged and cannot be easily cleaned and are low enough to be of concern for food contamination. Enclose duct work with a surface that is 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 used in the upstairs bar appeared to use a carpeted mat, difficult to clean and unsuitable in a food handling area. Remove carpet material and replace with other mat which is non-absorbent and can be cleaned as needed.
    • 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 wall between the cooking line and prep line on the west end of the kitchen was missing a baseboard. Replace baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop for the upstairs bar had its handle broken off. A residue build-up around the cracks of this utensil was noted. Repair or replace ice scoop to ensure it can be properly cleaned and sanitized.
  3. Risk Management Inspection

    6 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?
      • 1) Water damage was observed above the dishwashing area, causing the ceiling to become damaged and difficult to clean. Operator indicated that repairs were scheduled. Repair ceiling to ensure a smooth, cleanable surface. 2) The ceiling around newer-installed lights in the cooking line prep area exposed a previously covered layer of stipple material, which is unusable in food facilities as it cannot be easily cleaned. Re-cover unsuitable ceiling in food preparation areas. 3) A ventilation duct was observed exposed through parts of the kitchen, covered in foil, tape, and foam to secure the system. Many of these surfaces were visibly damaged and cannot be easily cleaned and are low enough to be of concern for food contamination. Enclose duct work with a surface that is 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 wall behind the cooking line was observed to be damaged, making the surface difficult to clean. Repair wall or install an alternative surface that can be easily cleaned.
    • 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 used in the upstairs bar appeared to use a carpeted mat, difficult to clean and unsuitable in a food handling area. Remove carpet material and replace with other mat which is non-absorbent and can be cleaned as needed.
    • 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 wall between the cooking line and prep line on the west end of the kitchen was missing a baseboard. Replace baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop for the upstairs bar had its handle broken off. A residue build-up around the cracks of this utensil was noted. Repair or replace ice scoop to ensure it can be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as having a buildup of grease and/or debris:-Fire suppression hoses above the main cooking line-Walls beside and behind cooking and food preparation areasClean noted areas.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were observed above food handling areas in the kitchen. Fly strips were removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and trays of food were being stored directly on the floor.Food was moved onto shelves during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the bottles of window cleaner was mislabeled as sanitizer. A sanitizer was not available in the bar area. Correct sanitizer bottle for the bar was provided during inspection.
    • 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) Water damage was observed above the dishwashing area, causing the ceiling to become damaged and difficult to clean. Operator indicated that repairs were scheduled. Repair ceiling to ensure a smooth, cleanable surface. 2) The ceiling around newer-installed lights in the cooking line prep area exposed a previously covered layer of stipple material, which is unusable in food facilities as it cannot be easily cleaned. Re-cover unsuitable ceiling in food preparation areas. 3) A ventilation duct was observed exposed through parts of the kitchen, covered in foil, tape, and foam to secure the system. Many of these surfaces were visibly damaged and cannot be easily cleaned and are low enough to be of concern for food contamination. Enclose duct work with a surface that is 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 wall behind the cooking line was observed to be damaged, making the surface difficult to clean. Repair wall or install an alternative surface that can be easily cleaned.
    • 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 used in the upstairs bar appeared to use a carpeted mat, difficult to clean and unsuitable in a food handling area. Remove carpet material and replace with other mat which is non-absorbent and can be cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop for the upstairs bar had its handle broken off. A residue build-up around the cracks of this utensil was noted. Repair or replace ice scoop to ensure it can be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as having a buildup of grease and/or debris:-Fire suppression hoses above the main cooking line-Walls beside and behind cooking and food preparation areasClean noted areas.
  5. Risk Management Inspection

    2 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?
      • 1) Water damage was observed above the dishwashing area, causing the ceiling to become damaged and difficult to clean. Operator indicated that repairs were scheduled. Repair ceiling to ensure a smooth, cleanable surface. 2) The ceiling around newer-installed lights in the cooking line prep area exposed a previously covered layer of stipple material, which is unusable in food facilities as it cannot be easily cleaned. Re-cover unsuitable ceiling in food preparation areas. 3) A ventilation duct was observed exposed through parts of the kitchen, covered in foil, tape, and foam to secure the system. Many of these surfaces were visibly damaged and cannot be easily cleaned and are low enough to be of concern for food contamination. Enclose duct work with a surface that is 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 wall behind the cooking line was observed to be damaged, making the surface difficult to clean. Repair wall or install an alternative surface that can be easily cleaned.