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Hooterville Hilton Cafe

141 1 Avenue Leslieville AB T0M 1H0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection.Single use disposable customer dishes and utensils are being used as per condition on operating permit. Kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution. *** WORK ORDER ISSUED - repair or replace the commercial dishwasher. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CONTINUES: The handwashing sink was obstructed, and the plumbing was not functional.*** WORK ORDER ISSUED - repair of the hand sink plumbing. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water infiltration was observed at the front cafe window.***WORK ORDER ISSUED - Repair building envelope to prevent water infiltration. ***
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection.Single use disposable customer dishes and utensils are being used as per condition on operating permit. Kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution. *** WORK ORDER ISSUED - repair or replace the commercial dishwasher. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CONTINUES: The handwashing sink was obstructed, and the plumbing was not functional.*** WORK ORDER ISSUED - repair of the hand sink plumbing. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water infiltration was observed at the front cafe window.***WORK ORDER ISSUED - Repair building envelope to prevent water infiltration. ***
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please store cleaning cloths in a bucket with a 100 ppm chlorine solution, confirmed with a test strip each time the solution is prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged ground beef was observed thawing on the floor, in a container during the inspection. *** Please ensure proper thawing procedures are followed by either thawing in the refrigerator or under cold running water in the sink. ***Freezer -20°C; Build-up of frost & ice was observed.*** Please remove frost buildup in the freezer by transferring products to an appropriate storage option that maintains temperatures below 0°C. Then, proceed with cleaning and running the defrost cycle. ***Walk in Cooler below 4°CHot Holding unit over 60°C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • CONTINUES: The mechanical high temperature sanitizer was not working during the inspection. Operator was discussing timeframe for replacement and possible options (purchase or lease).*** IMMEDIATELY stop the use of ceramic/reusable customer dishes. Please ensure that kitchen equipment and utensils are manually washed and sanitized using the two-compartment sink method with chlorine solution at a concentration of minimum 100 PPM. ******** Facility is RESTRICTED to the use of single-service, disposable dishes and utensils for customers until the dishwasher is repaired/replaced as the facility does not have adequate dishwashing facilities. *****
    • 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 obstructed, and the plumbing was not functional.*** Please repair the plumbing to the existing handsink. In the meantime, please ensure that at least one of the two available sinks is free from obstructions, with soap and paper towels stocked, to support proper hand hygiene practices during food handling. ***
    • 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?
      • CONTINUES: A couple copies of the AHS pest control checklist template was noted to have been printed out but yet to be completed.*** Please ensure that the pest control checklist is regularly completed to help encourage monitoring for pests and recordkeeping. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas in the kitchen were also noted to be in need of cleaning. *** Please ensure that the noted areas are cleaned to prevent the contamination of food and the attraction or harborage of pests. ***