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Humpty's Big Plate Diner

205 Scenic Drive S Lethbridge AB T1J 4M6 · Food - General

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were observed on the floor in the walk‑in freezer. The operator placed the food on shelves to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in three of the cooling units in the kitchen to monitor their temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler next to the fryers was measured at 9 °C. Please ensure this cooler is maintained at 4 °C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, the chemical dishwasher was measured at 0 ppm chlorine. The operator contacted a technician, the issue was repaired, and a subsequent measurement confirmed a chlorine concentration of 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, soap was not available in the female washroom hand soap dispenser. The operator replenished the soap during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the cook line and prep coolers was observed to have food debris present throughout. Please ensure these areas are cleaned and maintained in a sanitary condition.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had a build-up of food debris. Please ensure that the indicated equipment is cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two cans of cranberry sauce were significantly dented.Employees discarded the cans immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a wire strainer/skimmer in disrepair. Employees discarded of it immediately upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple cutting boards on prep tables had significant gouges in them and need to be resurfaced. Deep gouges in cutting boards can harbour bacteria and be difficult to properly clean and sanitize. The can opener had a build-up of food debris. Please ensure that the cutting boards are resurfaced or replaces, and that the indicated equipment is cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty cleaning clothes was left on the food preparation counter.Food preparation counter must always be kept clean and used exclusively for food preparation to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some dirt build-up in the walk-in freezer.Walk-in freezer has to be maintained clean and sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • There was a gap underneath the back door allowing in light. Please ensure that the weather strip is in proper repair.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  12. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  13. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.August 14: The coolers were being serviced at the time of the re-inspection.
  14. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-portioned vegetables in the walk-in cooler were not covered. Please ensure that all foods are protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quats sanitizer solution bottles were not labelled. Please ensure that all chemicals are properly labelled to prevent the contamination of food or the food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the soup was measured to be 47°C. The temperature inside of the middle prep station cooler was measured to be 15°C.Please ensure that foods are kept between 4°C and 60°C to prevent bacterial growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wire mesh on one of the fryer skimmers was in disrepair. Operator threw out the equipment immediately and had other skimmers available and being used.One of the prep station coolers was pooling water around lettuce.Operator immediately discarded lettuce.
  15. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the coolers did not have lids and had scoops stored inside. This was corrected at the time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled. This was corrected at the time of inspection.
  16. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment and along walls in the cooking area was not clean and lots of build-up.Floors and walls must be maintained and clean to prevent any cross contamination.
  17. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust vent maintenance sticker was due and recent maintenance should be done. Exhaust vent should be cleaned according to the maintenance schedule to prevent any food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment and along walls in the cooking area was not clean and lots of build-up.Floors and walls must be maintained and clean to prevent any cross contamination.
  18. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The servers' area was missing the surface sanitizer spray bottle.Please make sure there's a surface sanitizer available at the servers' area with the right label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold holding unit at the cooking area under the exhaust vent, the door wasn't closing probably and the temperature was 12 C.All food items must be stored outside the danger zone (4-60 C).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust vent maintenance sticker was due and recent maintenance should be done. Exhaust vent should be cleaned according to the maintenance schedule to prevent any food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment and along walls in the cooking area was not clean and lots of build-up.Floors and walls must be maintained and clean to prevent any cross contamination.