Hills Kitchen
309 Main Street Three Hills AB T0M 2A0 · Food - General
10 inspections
- 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 were not available.Ensure chlorine test strips are available.
- 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)?
- Chlorine test strips were not available.Ensure chlorine test strips are available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No dedicated handwashing sink was available in the facility. The operator was advised to dedicate on of the dishwashing sinks to handwashing only.
- 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 lighting levels were inadequate to enable the sanitary operation in the kitchen.Ensure the kitchen has adequate lighting levels to enable proper sanitation.
- 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
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors beneath storage areas and cookers were dirty with dust and food buildup.Please ensure that floors, walls, and ceilings are maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen Meat was being thawed at room temperature at the time of Inspection.the Frozen Meat was observed to be at -5 degrees Celsius at the time of Inspection.Ensure that Meat is being thawed in the Cooler or under cool running water in order to prevent microbial growth and potential food borne illness.This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Multiple cracked/damaged plastic Food Containers were being used to store Food inside the upright Freezer near the Grill at the time of Inspection.Ensure that only intact/undamaged Containers are being used to store Food in order to prevent potential contamination of said Food.This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Spray Cans of Chemicals were being stored near Food on the Dry Storage Shelves at the time of Inspection.Ensure that Chemicals are being stored below and/or away from Food in order to prevent potential chemical contamination of said Food. This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The small Cooler in the Bar Area was measured to be at 11 degrees Celsius at the time of Inspection.Ensure that the Cooler is repaired/replaced or that only Low Risk Foods are being stored in the Cooler in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of Chlorine Sanitizer in the Kitchen was too strong at the time of Inspection. Chlorine Sanitizer concentration was too high to measure at the time of Inspection. Ensure that the Chlorine Sanitizer is maintained between 100 - 200 ppm at all times in order to prevent potential chemical contamination of Food. This was Corrected during the Inspection by adding more water to the bucket - concentration was then observed to be at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The Cooler on the right side of the Bar area was measured to be at 9 degrees Celsius at the time of Inspection. Only low risk foods were being stored in the Cooler at the time of Inspection.2) The Walk-In Cooler was measured to be at 8 degrees Celsius at the time of Inspection.1 - Ensure that the Cooler is turned down to 4 degrees Celsius, and that only low risk foods continue to be stored in the Cooler in order to prevent potential food borne illness.2 - Ensure that the Walk-In Cooler Door is kept closed in order to maintain high risk foods at or below 4 degrees Celsius at all times. This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils were being stored business end up in the Bar area at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat was being stored above Vegetables inside the Walk-In Cooler at the time of Inspection.Ensure that Meat is being stored below Vegetables at all times in order to prevent potential Food borne illness due to cross contamination.This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup being stored in a Hot Holder in the Kitchen was measured to be at 54 degrees Celsius at the time of Inspection.Ensure that all High Risk Foods being stored in a Hot Holder are at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?