Hillcrest Lodge - Food
4321 52 Avenue Barrhead AB T7N 1M6 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife on the magnetic knife holder has food debris present. The knife shall be re-washed and sanitized. Please ensure utensils are clean when stored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
6 infractions
- 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?
- The cold holding temperatures are not being monitored. The food temperature shall be monitored to ensure that the food is being maintained at safe temperature
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishware is being doubled stacked on the dishwashing trays. Dishware shall be in a single layer to allow the soap and sanitizer (hot water) to reach all surfaces. Ensure dishware is a single layer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The large mixer head has food debris present on the underside of the mixing head. More in-depth cleaning of the mixer is required. Food debris is at risk at falling into the mixing bowl.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife on the magnetic knife holder has food debris present. The knife shall be re-washed and sanitized. Please ensure utensils are clean when stored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener holder has a buildup of food debris. Action shall be taken to clean and sanitize the can opener holder. Food debris can cross contaminate cans being opening.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food (tomato) was behind a chest cooler. The tomato shall be removed from this area. Routine monitoring is needed to ensure this area remains clean, and food is not behind the cooler.
- 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?
- 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)?
- A thermometer to ensure the sanitizing temperature of the dishwasher is not available (staff use the built in thermometer). An alternate thermometer shall be obtained to ensure the sanitizing temperature at the dishevel is achieved.
- 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
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)?
- A the thermometer to ensure the sanitizing temperature of the dishwasher is not available (staff use the built in thermometer). An alternate thermometer shall be obtained to ensure the sanitizing temperature at the dishevel is achieved.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The meat slicer had food debris present under the grinding stone cover. This area shall be cleaned and sanitized after every use.2) There is dried food debris present on the shelves in the walk in cooler. Ensure spilled food is cleaned up to prevent cross contamination.
- 24. Is solid and liquid waste being managed in a suitable manner?
- 1)No trash bag was in the garbage container by the hand sink by the office. All garbage containers shall have a liner.
- 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
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket was found to be 100ppm quats solution. Action shall be taken to ensure the old sanitizer solution is discarded. Please ensure sanitizer solutions are refreshed in a timely manner.
- 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 by the dishwasher does not have soap available. Action shall be taken to replenish the soap to promote proper hand hygiene.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The coffee bars/snack station which is accessible in Hillcrest are open. Action shall be taken to close the accessibility of this station until the outbreak is over.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The foods in the cold buffet had improper lids over the food (large trays on top of the buffet). Lids over the food shall be in place to prevent cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not being used to verify sanitizer concentrations in bottles or pails. At minimum, daily testing of the sanitizer dispensers is required to ensure the solution is at the correct concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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)?
- There are no Quaternary Ammonium test strips available in the kitchen to test and verify concentrations. Please ensure that appropriate test strips are stored & available for convenient use and that sanitizer solutions are being made at the correct concentration and that solutions are made fresh daily.
- 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
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Blueberry bagels stored in a plastic re-sealable container were found to have mold growing on them in the walk-in fridge. Inspector notified kitchen staff and bagels were immediately discarded into trash. Please ensure that food stored in the fridge (or any other storage areas) is being visually inspected to ensure quality and that food is edible. Food that is deemed in-edible should be discarded and shall not be available for consumption.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer being used is Quaternary Ammonium Compounds. Surface sanitizer solution in buckets within the kitchen were measured at a concentration of 50-100 ppm. The solution coming out of the auto-diluter was satisfactory (200 ppm). A quaternary ammonium compound solution used as a sanitizing agent should have a concentration of 200 ppm to be an effective disinfectant. 2. There are no Quaternary Ammonium test strips available in the kitchen to test and verify concentrations. Please ensure that appropriate test strips are stored & available for convenient use and that sanitizer solutions are being made at the correct concentration and that solutions are made fresh daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The grinding stone cover on the meat slicer could not be removed. Staff tried to remove cover, and it was noted that the cover may have been put on backwards. Please ensure that cover is able to be removed in order to properly clean debris/food buildup. Maintenance of reusable food equipment prevents the contamination of food which may come into contact with the equipment.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?