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18 - 11001 20 Avenue Blairmore AB T0K 0E0 · Food - General

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Bleach (sanitizer) solution was not prepared yet although food was being handled. Sanitizer solution must be prepared immediately and available.- The inspector understood that a greasy towel on the oven door was used to wipe the prep table. A cloth/sponge with sanitizer is only appropriate to wipe food prep surfaces.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rear prep cooler (near the sink) was warm. IR gun temps ~11C. Probe temps: relish 8C, cooked pasta 9.2C.Some foods discarded. Cooler was turned down and must maintain 4C or less before use.
    • 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 beside the front prep table had a large patch of unused dried wall glue a few feet wide that was very rough and uncleanable. Please remove/ cover and paint/ seal as needed.
  4. Risk Management Inspection

    0 infractions

  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?
      • May 9:Repairs had been made but some countertop was still lifted.May 7:Countertop laminate was delaminating and lifted about an inch at the parts joining the stove. This would allow food and grease inside which is not possible clean there.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease deposits near the fryers were cleaned but some grease was left on the electrical outlets and walls. A little more cleaning was needed.
  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was depleted at kitchen hand sink (using napkins) and at staff washroom (nothing temporary was provided there). Reportedly paper towels had been ordered to arrive the next day.Temporary drying to be provided immediately in washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Countertop laminate was delaminating and lifted about an inch at the parts joining the stove. This would allow food and grease inside which is not possible clean there.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease deposits on the wall, electrical outlets plates, and fryer parts.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • The public facing side of the non-structural wall was finished and painted. *The food prep area side of the wall was still unfinished. The work was planned to be complete in a few days. The panels were onsite and just needed to be installed.
  9. Demand 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?
      • A non-structural wall was added behind the cash register without prior discussion. The wall needed wallboard on the kitchen side, and paint/ sealing on both sides to allow easy cleaning. This was estimated to be complete in 2-3 weeks. The work must be done at a time when there is no food handling.
  10. Initial Inspection

    0 infractions