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Huckleberrys Café

103 - 3840 56 Street Wetaskiwin AB T9A 2B2 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION:1. Dust and debris were beginning to accumulate in the interior of the ice machine.Corrective action: The ice machine must be cleaned at a frequency and according to procedures outlined in the manufacturer's instructions for use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION :There was an accumulation of debris and foodstuff on the floor in the dry storage area. Corrective action: The floor in the dry storage area must be cleaned as part of your routine general sanitation procedures.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats solution in sanitizer bucket registered at 400 ppm. This concentration is considered too strong and may leave chemical residues on surfaces, dishes/utensils, and equipment. Corrective action: Please ensure your quats sanitizer solutions are at a satisfactory concentration of 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The employee handwashing sink in the front servery area was not stocked with soap. A staff member retrieved a bottle of soap and placed it by the sink during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were observed on the prep table cutting board, which interferes with proper sanitizing and may lead to cross-contamination.Corrective action: Please resurface the affected face of the prep table cutting board to render it smooth, durable, and easily cleanable. In the meantime, the underside of the prep table cutting board may be used as there are fewer and shallower grooves on that side.2. Dust and debris were beginning to accumulate in the interior of the ice machine.Corrective action: The ice machine must be cleaned at a frequency and according to procedures outlined in the manufacturer's instructions for use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris and foodstuff on the floor in the dry storage area. Corrective action: The floor in the dry storage area must be cleaned as part of your routine general sanitation procedures.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)The Quatz based sanitizer used for surface disinfection was measured at less than 200 ppm.The manager discarded the sanitizer and remade the solution measured and verified at 200 ppm.2)Used cleaning cloths were observed on the kitchen counter.Cloths were transferred to the sanitizer bucket.Violation was corrected during the inspection.Please make sure to regularly check the concentration of sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Small take-out containers used for dispensing the breadcrumbs, were stored inside the food container.Make sure to use scoops with handles for dispensing food from the bulk container to avoid cross contamination.Scoops should be stored in a way that handle does not touch the food.Manager removed the plastic containers from the breadcrumbs.2)Some of the food items observed in cooler and freezer were left uncovered.Manager directed the staff to cover the food items.Proper storage of food item is necessary for food protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A minor leak was observed in the cooler of the facility (water dripping on the floor).Manager confirmed that the cooler would be repaired in timely manner.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sealed raw meat was placed above ready to ready to eat foods in the walk-in cooler.Staff moved raw meat on the bottom of the shelving rack.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle is directly in contact with food items in the storage bins. Staff removed scoop handle from the bins and stored them in a container.
    • 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?
      • Food Permit posted expired on September 30, 2024.Please ensure valid food permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Almost all the colored cutting boards that were stored in the shelving rack by the dishwasher had deep grooves and were improperly finished.Please ensure these are replaced.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of frozen beef stew was observed thawing in the standing cold water. The internal temperature of the stew was measured at -4 C. The operator stated the stew had been in the standing cold water for approximately 40 minutes. Safe thawing options were discussed with the operator. High risk food items should never be thawed at room temperature. Please ensure all beef is either thawed in the cooler, or under a constant stream of cold running water in a clean sink.Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • it was observed that a few clean and sanitized plastic tubs on the rack, were stored wet in a manner that does not allow for draining and/or air drying.It was discussed that utensils/equipment should be allowed to air dry after sanitizing.Manual dishwashing procedures were reviewed at the time of inspection.Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink was out of soap. Upon request, a new bottle of hand soap was placed by the sink. Please ensure the handwashing sink is always stocked with soap and paper towels for effective handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic tub was found to be in poor condition (cracked).Broken tub was discarded at the time of inspection.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths were observed sitting on counters on the cook line. Upon request, the cloths were moved to the sanitizer bucket. Please ensure cleaning cloths are stored submerged in the sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of soup in hot holding units were measured at 50C. Upon notification of this, the operator reheated the soups on the stove.Please ensure soups and other foods held in hot holding units are cooked or reheated to 74C, then held in the hot holding units at a minimum of 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The turquoise-colored soup fridge did not have a thermometer inside it. Upon request, the operator equipped it with a thermometer. Ensure all coolers and freezers are equipped with thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The nozzle for a pop dispenser in the bar area had a build-up of grime inside the nozzle. Upon request, the nozzle was cleaned before it was used again. Please ensure these nozzles are cleaned regularly.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • One large can of kidney beans was found to be severely dented.- Directed staff to discard/return this food item.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer in the banquet room (Ranch Room) was producing a chlorine sanitizer at 0 ppm. - Please ensure this glass washer is able to produce a chlorine sanitizer concentration of 100 ppm.- Please use one of the other 2 dishwashers in the restaurant until this glass washer is operating properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass door of the Coca-Cola fridge at the bar had accumulated grime (exterior and interior, and handle).- Directed staff to clean/sanitize this during the inspection.
  13. Monitoring 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?
      • An area of the flooring behind the bar was in disrepair, as portions of tiles were missing.- Please have this repaired in order to prevent a tripping hazard, as well as to make the area easier to clean to prevent food and drink residues from accumulating and attracting pests.All other construction is in good repair.Surfaces are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A spill of liquid from defrosting meat was observed on the floor of the walk-in cooler.- Recommendation: place defrosting meats in or above a large container/bus pan to prevent juices from spilling onto the floor of the walk-in cooler. The facility was overall very clean and sanitary.