Home Time BBQ & Bakery
703 1 Street W Brooks AB T1R 0N3 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Coffee station sink is used for dual purpose handwashing and coffee equipment rinsing. A syrup measuring device was left in the sink. Boxes and a bag of flour is stored on the floor in the bakery dry storage room. *Use separate sinks for handwashing and rinsing coffee supplies to protect food equipment from contamination.*Ensure food packaging and food is stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large batch of mushroom soup prepared March 19 in the early afternoon measured an internal temperature of 10.1 degrees Celsius, indicating improper cooling. Owner committed to ordering ice wands and preparing a standard procedure for cooling. Soup discarded. Small batches of beans and meat were transferred to hot holding prior to proper reheating and measured 50 to 60 °C. Owner committed to reheating the food and writing a standard procedure for reheating.*Cooling must occur from 60 to 20 °C within two hours and 20 to 4 °C or less within 4 hours.*Ensure reheated food is reheated to an internal temperature of 74 °C (165 °F) prior to hot holding.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fry cutter mounted on wall is accumulating grime. A ceiling tile in the uniform room was not put back after repairing a roof leak. *Clean and sanitize fry cutter. Install ceiling tile.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable cloth towels are to be in a sanitizer solution bucket when not in use.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottles are to be labeled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Raw wood shelving will be sealed to provide a readily cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The area where knives are stored is not clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A detailed floor cleaning is needed in the main kitchen.The area around the mechanical dishwasher is to be cleaned.The doors to the washroom are to be cleaned and refinished.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- Pest control inspections are completed to proactively monitor the restaurant. The operator will use the form provided.
- 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?