Highway 2 Family Diner
NE 24-45-26 W4 Wetaskiwin County AB · Food - General
13 inspections
- Risk Management Inspection
3 infractions
- 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?
- REPEAT VIOLATION:Pest control records were not maintained/not available onsite.A copy of the AHS Pest Control Checklist has been sent to the owner via email along with the inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- From the last inspection:It was noted that the chest freezer door had been repaired using black duct tape. This material is not suitable for use on food‑contact or food‑adjacent equipment, as it is not cleanable or durable.Please arrange to have the chest freezer door properly repaired or replaced. Once this has been corrected, provide an update to confirm the work has been completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility cleaning has improved; however, additional efforts are still required to ensure the premises are maintained in a clean and sanitary condition. The following items must be thoroughly cleaned immediately and kept clean at all times:Areas Requiring Attention- Flooring in customer Entrance and Second Entrance (currently blocked to the public):- Used oil stored in opened three buckets—remove or properly store in containers.- Top surfaces of the water storage tank require cleaning.- Staff washroom requires cleaning.Cleaning Schedule:A cleaning schedule is not currently available or being implemented.A regular, documented cleaning schedule must be established and followed to maintain sanitary conditions throughout the facility.Action Required:Clean all noted areas immediately.Establish and implement a routine cleaning schedule.Maintain all areas of the facility in a clean and sanitary condition at all times.
- 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?
- Monitoring Inspection
6 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water was not sampled on a quarterly basis as required by the permit terms and conditions. During the inspection, a water sample was collected by the Public Health Inspector and submitted to the provincial laboratory. Moving forward, please ensure water samples are submitted according to the assigned frequency.
- 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?
- Repeat Violation:Pest control records were not maintained.A copy of the AHS Pest Control Checklist has been sent to the owner via email along with the inspection report.
- 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?
- A valid permit was not displayed at this facility. When asked, staff confirmed that the owner has renewed the permit and currently has it in his email.Staff stated they will remind the owner to bring a copy of the permit and display it onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observation:Extensive grease build-up was noted on the ventilation hood and filters in the food preparation/cooking areas.Required Action:Please ensure thorough cleaning of these components and arrange for internal servicing/cleaning by a professional company. This is necessary to reduce fire hazards and prevent contamination from dust or grease particles falling into food items.Submit the service report to our office upon completion
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chest freezer door is in disrepair, and insulation is coming out of the door. Please arrange for the repair or replacement of the freezer door.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility is not maintained in a clean and sanitary condition and requires extensive cleaning. Please ensure that all the following noted items are cleaned thoroughly immediately and maintained in a clean and sanitary condition at all times:- Customer Entrance and Second Entrance (currently blocked off to the public):- Heavy buildup on the flooring area.- Used oil stored in several buckets—must be removed or properly stored.Countertop Vent on Ceiling:Covered with dust; requires thorough cleaning.Air Heating Systems (in food preparation area and back room):- Significant buildup of grease and dust particles; clean thoroughly.Entire Facility flooring and Area around Water Storage Tank:Filthy with old buildup of dust and grease particles; requires deep cleaning.Additionally:No cleaning schedule is currently available or being implemented. A regular cleaning schedule must be established and followed to maintain sanitary conditions.Action Required:Clean all the above-noted areas immediately and maintain them on a regular basis.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution in pale for cleaning surfaces was measured at 0 ppm. A new solution was prepared and measured at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility uses just detergent (Dawn ultra) for dish washing. Operator prepared a bleach solution for adequate dish sanitization.
- 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?
- Pest control records not maintained.A copy of AHS pest control checklist sent to the operator by Email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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 food handling permit is not displayedWhen asked, operator (Todd Engblom) updated that he has paid permit fee for this year, and permit is sitting in his email inbox, and he does have access to printer and requested our office to mail it out at PO Box 6390, Wetaskiwin. T9A 2G1, ABPHI will request CZ permitting admin staff to mail food handling permit to the operator, if possible.Please ensure that your Food Permit is posted, in public view.
- 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?
- Risk Management 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?
- Flies were seen inside the storage area and pest control record was not available.RecommendationYou may need the help of a professional to handle the situation.September 23, 2024.No flies were seen during the inspection. However, the operator is yet to complete the AHS PCR emailed to him the last time. Note:
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine solution was measured at 0 ppm. Staff member prepared a new solution (100 ppm). Test strips were available
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- i) The storage room is not properly organized.Action:Please discard items in the storage room that are no longer useful. Also, keep food and no-food items separated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff member was not following proper procedure even when the AHS 2 sink procedure pamphlet was posted close to the sink area. Action: Please ensure that you follow the AHS 2 sink procedure posted on the wall. clean the dish, wash and rinse and then sanitize.
- 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?
- Flies were seen inside the storage area and pest control record was not available.RecommendationYou may need the help of a professional to handle the situation.
- 23. Is the facility maintained in a clean and sanitary condition?
- i) Food debris were littered on the floor in the food prep area.ii) The refrigerator in the storage room needs to be cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips have been ordered but have not arrived yet. Please submit a photo of the strips once they arrive.
- 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
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility did not have any approved sanitizers available for use. The previously prepared sanitizer solution was measured at 0ppm chlorine. Please purchase an approved sanitizer such as unscented bleach, a QUAT sanitizer, or iodine sanitizer and keep it stored at the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The white standing refrigerator was measured at 7-8C. Please ensure all refrigerators and coolers are holding food 4C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy and cooked ground beef in the hot holding units were measured at 28C and 37C, respectively. Please ensure high-risk foods in hot holding units are cooked to 74C, then held at a minimum of 60C while in the hot holding units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw ground beef was being stored on the counter at room temperature and was measured at 18C. Please ensure high-risk foods such as raw ground beef are stored at <4C or >60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility did not have an approved sanitizer for dishwashing stored on-site. Please ensure an approved sanitizer is always available for dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was unable to supply hot water. Please ensure the water distribution system is repaired so the handwashing sink can supply hot and cold water.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The facility does not have hot, running water available. Please ensure the water distribution system is repaired such that all sink fixtures can supply a constant stream of hot and cold water.
- 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?
- Permit posted at the facility expired in 2022. Please ensure a valid permit is printed and posted at the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It is not known when the last professional cleaning of the vent hood is. Ensure that it is maintained in a clean and sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility does not have a written cleaning list. Please prepare a written cleaning list for the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the cooking equipment was observed to have a build-up of grease. Please ensure this area is cleaned regularly to prevent the build-up of grease.
- 23. Is the facility maintained in a clean and sanitary condition?
- The toilet is not operational. Please have the toilet repaired so it is operational.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. *outstanding
- 23. Is the facility maintained in a clean and sanitary condition?
- It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. *outstanding Cupboards in kitchen area were sticky. *correctedSome dishes were in unclean condition. *correctedIn-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition. *outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 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?
- Pest control logs required.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training required
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. *outstanding
- 23. Is the facility maintained in a clean and sanitary condition?
- It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. *outstanding Cupboards in kitchen area were sticky. *correctedSome dishes were in unclean condition. *correctedIn-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition. *outstanding
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator mixing soap and bleach. Do not mix chemicals as it can be unsafe.Operator re-made sanitizing solution with only bleach. 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures were satisfactory in fridges.Container of raw hamburger meat was sitting on the counter during this inspection. Operator makes burger patties to order. Operator was asked to put this container of raw meat in the fridge. Do not keep high risk food product at room temperature for extended periods of time. Bacteria and toxins can grow to dangerous numbers and can cause food borne illness.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink did not have paper towel. Operator was using a hand towel. Let her know that hand towels cannot be used as they can harbour bacteria. Operator had napkins on site. Use napkins until you get your paper towels in please
- 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?
- Mouse droppings were observed. Operator removed droppings. Please review all areas and assess for droppings. Operator has traps set out. Maintain pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sections of floors have duct tape. Duct tape is not a cleanable surface. Remove duct tape and ensure flooring is in a condition that is smooth easily cleanable and impervious to moisture. Piece of wooden board with laminant was used to cover the deep fryer. This material is not smooth or easily cleanable any longer. Operator removed it to the garbage during this inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- It is not known when the last professional cleaning of the vent hood is. Ensure that is is maintained in clean and sanitary manner. Cupboards in kitchen area were sticky. Some dishes were in unclean condition. In-between cooking equipment had greasy build up. Aforementioned area needs to be maintained in clean condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions