High Prairie Inn/Original Six
4125 52 Avenue High Prairie AB T0G 1E0 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw eggs were stored in close proximity to ready to eat food inside the walk-in cooler.CorrectionThe raw eggs were relocated to a separate shelf with additional supply of eggs in trays.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Floor by the rear door/loading bay3. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.CorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning/wiping cloths are not kept inside a bucket with a sanitizer solution. Observed cleaning cloths left on food preparation tables which may lead to contamination of food contact surfaces.Correction*Ensure that the used cleaning cloths are kept in a bucket with adequate sanitizer solution when not in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Dishwashing area3. Floor surface of the walk-in freezer4. Floor by the rear door/loading bay5. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.6. Baseboards around the walls7. Area/wall behind the fryer and ice machine8. Underneath the prep-cooler9. Area beneath the mixerCorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning/wiping cloths are not kept inside a bucket with a sanitizer solution. Observed cleaning cloths left on food preparation tables which may lead to contamination of food contact surfaces.Correction*Ensure that the used cleaning cloths are kept in a bucket with adequate sanitizer solution when not in use.
- 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?
- No temperature logs were available on site during the inspection. Operator in the kitchen noted that they confirm the temperatures of fridges and coolers using temperature gauges.CorrectionEnsure that temperature of food in storage and during preparation are monitored and adequately recorded in a log sheet and made available on site.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in dry storage area (flour and rice) are left uncovered. This may expose the food items to contamination.CorrectionEnsure that all food items in storage are covered or containers have proper lids to protect the food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A container having bleach solution was not labelled.CorrectionEmployee on site labelled the container. All containers used to store sanitizers and cleaning chemicals must have labels to identify their contents.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant dirt build-up in several areas in the kitchen namely:1. Underneath the deep fryer and grill2. Dishwashing area3. Floor surface of the walk-in freezer4. Floor by the rear door/loading bay5. Mop sink area. Mop sink has dust accumulation and signs of not being used or not rinsed off when used.6. Baseboards around the walls7. Area/wall behind the fryer and ice machine8. Underneath the prep-cooler9. Area beneath the mixerCorrectionEnsure that the above areas are cleaned and sanitized to prevent cases of unsanitary conditions which may be a pest attractant or create conditions that may lead to a nuisance.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris and dust observed underneath the food equipment in the cook line.**Please clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- **Corrected**Chlorine spray sanitizer in the bar area measured significantly higher than 1000 ppm. - Operator remade the chlorine sanitizer and tested at 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Outstanding**Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - Ventilation canopy filters above the grill were visibly dirty. - Ceiling tiles and vents in the dishwashing area had a significant amount of dust accumulation. - Underneath the food equipment in the cook line.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management 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)?
- The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
- 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?
- The facility does hold a valid food handling permit.Ensure that the facility obtains a current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using tape.Ther refrigerator appeared to be maintaining an acceptable temperature at the time of the inspection. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bar refrigerators were locked at the time of the inspection and the repair of the cooler doors could not be confirmed.Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using duct tape.The fourth door from the left is the most heavily damaged and is no longer producing a full seal with the refrigerator unit. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is missing an iodine test kit to confirm the sanitizer solution strength of the bar's glass washer.Ensure that the chosen sanitizers can be measured to confirm their concentration.
- 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 2-compartment dishwashing sink's faucet is missing its hot and cold taps/handles, making it difficult to easily turn the water on and off.Ensure that the taps/handles are properly installed at the specified location.
- 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 men's washrooms in the dining area contain ceiling tiles that are water marked/water damaged.Please ensure that any active water leaks are repaired and that the tiles are replaced to help monitor for any future water leaks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the door seals on the bar counter's refrigeration unit were noted to be cracked, ripped and otherwise incorrectly repaired. Some of the seals have been patched using duct tape.The fourth door from the left is the most heavily damaged and is no longer producing a full seal with the refrigerator unit. Ensure that the damaged door seals are replaced, that doors are capable of fully sealing, and that duct tape is removed from the unit as it is not easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the kitchen's plastic cutting boards noted during the inspection have become worn or melted in a manner that now makes them difficult to clean and sanitize.Ensure that all the kitchen's cutting surfaces are smooth and easily cleanable. Any damaged surfaces are to be repaired, or are to be replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?