Heritage Inn Taber - Seasons Cafe
4830 46 Avenue Taber AB T1G 2A4 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A cleaning cloth in use on the line was found to be stored outside of a sanitizer bucket intended for use. Ensure that sanitizing cloths are kept in sanitizer buckets when not in use and during longer term storage between service and preparation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The produce cooler was found to have an average ambient temperature of 15C as verified using an infrared thermometer and the available display thermometer inside the unit. The Head Chef noted that there is currently an issue with the locking mechanism on the door and a service request has been submitted for the inhouse handyman to have it repaired, along with a general service request sent to AirTech. The sous chef noted that both evening and day staff are required to verify that the door is fully closed, and that the unit warms up rapidly if kept open for even a short period of time. The ambient temperature was verified to be less than 4C at the beginning of the Head Chef's shift earlier in the morning.The kitchen staff were advised to relocate all perishable food items to a separate cooler while the unit is awaiting repaired. The GM has instead taken the cooler offline and all product has been relocated to the other coolers and fridges. Sous chef to ensure that a temperature monitor record is in place for the produce cooler moving forward, GM advised that proactive monitoring will take place for the next two weeks for any suspected food borne illness calls that may be reported during this timeframe.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions