Humpty's Big Plate Diner
4207 50 Street Cold Lake AB T9M 1K6 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The men’s washroom had a faint urine odour at the time of inspection. The owner indicated that the issue is currently being investigated and corrective action is underway. Please notify AHS once the issue has been resolved.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was measured at 25 ppm sodium hypochlorite. This concentration is not sufficient for proper sanitation of utensils and dishes that are reused by customers. Please repair or adjust the dishwasher so it provides 100 ppm sodium hypochlorite. While the dishwasher is being repaired, please add one cap-full of bleach to each load and verify the sanitizer concentration using the appropriate chlorine test strips to confirm 100 ppm sodium hypochlorite. Please check the dishwasher sanitizer concentration in the morning, afternoon, and during dinner service, keep written logs, and have the staff member who completes each check initial the log.
- 23. Is the facility maintained in a clean and sanitary condition?
- Public washrooms are not kept in a sanitary manner. It is important that washrooms are kept clean and sanitary. Please clean and maintain the public washrooms in a sanitary condition 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)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was available at the front service area.The absence of sanitizer prevents proper disinfection of surfaces, increasing the risk of cross-contamination.Please ensure sanitizer is available and used appropriately at all service areas, ensure quat concentration is at 200 ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish and chicken were observed thawing on the counter at room temperature.Thawing potentially hazardous foods at room temperature allows rapid bacterial growth and increases the risk of foodborne illness.Please ensure all potentially hazardous foods are thawed under refrigeration at ≤4°C, under cold running water, or as part of the cooking process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was available at the mechanical dishwasher. The absence of sanitizer prevents proper disinfection of utensils and equipment, increasing the risk of disease transmission.Please ensure an approved sanitizer is available at all times and used at the correct concentration, 100 ppm of sodium hypochlorite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No cold water was available at the server-side handwashing sink.Handwashing sinks must be fully functional to support proper hand hygiene and prevent contamination.Please ensure the handwashing sink is supplied with both hot and cold running water at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The exhaust system filters were observed to have a buildup of grease, which can pose a fire hazard and may reduce ventilation efficiency. Please ensure filters are cleaned or replaced regularly to maintain proper airflow and minimize fire risk.The operator is actively attempting to secure a professional service for internal ductwork cleaning; however, availability in the area has been limited. Please continue efforts to arrange for duct cleaning and notify this offfice once this has been completed. Regular maintenance of ductwork is necessary to prevent grease accumulation and associated fire risks
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips found to be expired; replacement required to ensure accurate sanitizer verification.
- 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?
- No signs of pest activity were observed at the time of inspection.However, pest control records were not available for review. Please ensure that records of pest control services, including monitoring reports and corrective actions (if any), are kept on-site and available upon request, as required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A strong, unpleasant odour was noted in the dishwashing area at the time of inspection.The odour is likely related to the grease trap, which appears to be due for cleaning.Please ensure the grease trap is cleaned at a minimum of four times per year (quarterly) or more frequently based on usage. Regular maintenance helps prevent odour, sanitation concerns, and drainage issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The exhaust system filters were observed to have a buildup of grease. This buildup can pose a fire hazard and may reduce the efficiency of ventilation. Please ensure filters are cleaned or replaced regularly to maintain proper airflow and minimize fire risk.In addition, the internal ductwork appears due for professional cleaning.Please ensure ducts are maintained on a schedule appropriate to the type and volume of cooking to prevent accumulation of grease.2. The men's public washroom was visibly dirty at the time of inspection, particularly around the urinals. An unpleasant odour was also noted, potentially due to inadequate cleaning or drainage issues.Please ensure the washroom is cleaned thoroughly and frequently, with attention to urinal areas and plumbing, to maintain sanitary conditions and control odour.3. Dessert fridge shelves and lower interior surfaces observed to be dirty; regular cleaning required to maintain sanitation.4. Ceiling tiles in the dishwashing area were observed to be dirty.Please ensure ceiling surfaces are cleaned regularly, especially in high-moisture areas like dishwashing stations, to prevent buildup of dust, grease, and moisture-related contamination.5. The sink in the staff washroom was observed to be not fully flush against the wall; the caulking is missing. Please ensure the sink is properly sealed to the wall to prevent water seepage, accumulation of debris, and to maintain sanitary conditions.
- 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
0 infractions
- Demand Inspection
0 infractions