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High Level Denny's & Bar One

10310 97 Street High Level AB T0H 1Z0 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment must be clean. Racks were visibly dirty. Attempts were made to clean the racks but they still need cleaning.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All equipment must be clean. Racks were visibly dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility must be kept clean. Walls need to be repainted or washed. The staff bathroom must be kept clean at all times.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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?
      • Operator has changed a bug net in one ventilation system. Floor drains in bar area have been cleaned. Sitting area no small black bug/beetle observed. Operator has cleaned the sitting area and took sitting chair apart to make sure bugs not hiding inside. Operator will also call Abell pest control technician they have contract with to address this issue.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had a buildup of food underneath blade. Discussed taking apart the equipment after each use, cleaning and sanitizing. Any parts that cannot be removed must be cleaned and sanitized with 300 ppm Quats. One bucket of Quats sanitizer measured <200. ppm-CDI. Discussed changing sanitizer solution when the water appears dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the staff washroom had extremely hot water and you could not properly wash your hands. Staff adjusted the temperature during the inspection. One of the public washrooms did not have paper towel in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the ceiling and air vent in the dishwashing area. Have this area cleaned. If this has been cleaned and sanitized notify office. General cleaning needs to be improved on. High touch areas and hard to reach areas had a buildup of food or grease.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer had a buildup of food underneath blade. Discussed taking apart the equipment after each use, cleaning and sanitizing. Any parts that cannot be removed must be cleaned and sanitized with 300 ppm Quats. One bucket of Quats sanitizer measured <200. ppm-CDI. Discussed changing sanitizer solution when the water appears dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the bar glass dishwasher measured 0 ppm. Sanitizer bottle was empty. Staff replaced bottle with new and ran the dishwasher. Chlorine measured 100 ppm after replacing bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to measure bar glass dishwasher. Staff were going to go to neighboring business to acquire chlorine test strips. Staff ordered chlorine test strips during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the staff washroom had extremely hot water and you could not properly wash your hands. Staff adjusted the temperature during the inspection. One of the public washrooms did not have paper towel in the dispenser.
    • 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?
      • No food handling permit was visible for the public to view. The last inspection report was on display. Discussed displaying the facilities food handling permit at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment is stored in an electrical utility room in a haphazard manner. Ensure food equipment is stored in a manner that it would not become contaminated. REPEAT. This was noted on the previous inspection. Please address
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the ceiling and air vent in the dishwashing area. Have this area cleaned. If this has been cleaned and sanitized notify office. General cleaning needs to be improved on. High touch areas and hard to reach areas had a buildup of food or grease.