Hunter's Country Kitchen
5 - 517 10 Avenue S Carstairs AB T0M 0N0 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 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?
- The posted food handling permit for this facility expired in 2024.Post the current valid food handling permit for this facility in a conspicuous place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole is present in the floor in between the dishwashing and back food preparation areas. Repair indicated area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A gap is present in between the countertop and wall in the kitchen area, making an area that is difficult to properly clean. Repair indicated area to render this surface smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several damaged or otherwise uneven surfaces are present in the tile wall around the dishwashing area.Gaps and uneven surfaces have been identified in the doorway walls between the deep fryer and back food handling area.Repair indicated areas to ensure smooth and easily cleanable surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wire shelving beside the flattop has a build-up of grease and debris.The wire shelving used for utensil storage in the cooking area has a build-up of food and debris.Clean indicated areas.
- 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?
- Monitoring Inspection
4 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?
- A taped hole and several damaged or otherwise uneven surfaces are present in the tile wall around the dishwashing area.Gaps and uneven surfaces have been identified in the doorway walls between the deep fryer and back food handling area.Repair indicated areas to ensure smooth and easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of flooring in the corner of the kitchen area is uneven and lifting, creating surfaces that would be difficult to clean.Repair or otherwise seal flooring to render surface smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking between the Stainless Steel counter and wall directly adjacent to the deep fryer is damaged, creating a gap that would be more difficult to clean.Refill gap or suitably cover this area to render working surfaces smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The gap between the deep fryers has significant food debris.The wire shelving beside the flattop has a build-up of grease and debris.The wire shelving used for utensil storage in the cooking area has a build-up of food and debris.Clean indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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?
- The breakable lights above the back food preparation area is not covered.Provide a suitable cover or otherwise modify lights to prevent potential contamination from breakage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall around the dishwashing area includes surfaces that are peeling or otherwise damaged, creating surfaces that would be difficult to clean.Repair surfaces to ensure smooth and easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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?
- The baseboard across from the cooking line is peeling from the wall. Some of the flooring in the vicinity of this area is loose or damaged. Repair and/or seal indicated areas to ensure smooth and easily cleanable surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the chest freezers in the back storage area is damaged, creating sections with exposed insulation that would be difficult to clean and presents a contamination concern.Repair or otherwise cover damaged interior of chest freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- One of the sink taps in the handwashing/dishwashing area is missing a handle for accessing hot water. Repair tap to ensure convenient access to hot water for the purposes of handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed at the sides of the cooking line.Clean indicated area.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at a concentration of 10ppm chlorine after several successive cycles. Repair dishwasher to ensure it is dispensing 100ppm chlorine.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- One of the sink taps in the handwashing/dishwashing area is missing a handle for accessing hot water. Repair tap to ensure convenient access to hot water for the purposes of handwashing.
- 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?
- Records of pest control measures undertaken by the operator of this facility were not available onsite for review. Prepare a written record of any pest control measures undertaken at this facility to ensure reliable monitoring and maintenance of pest management.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed at the sides of the cooking line.Clean indicated area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **OUTSTANDING**1. Observed newspaper, cardboard and egg flats being used throughout the kitchen. **July 11, 2024: newspaper and cardboard were removed in some areas, however, egg cartoons and newspaper were still being used around the cooking area.  COMPLETE THE FOLLOWING:1. Do not use newspaper, egg flats and cardboard in kitchens, because they are absorbent and not easy to clean. It is recommended to use baking trays or plastic trays that are smooth, non-absorbent and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Lemon scented bleach was being used for sanitizer. COMPLETE THE FOLLOWING:1. Do not use lemon scented bleach for sanitizer, because it may contain chemicals that are not food safe. Please purchase unscented bleach.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. Observed food handlers wearing gloves and not washing hands after touching high risk foods. Aprons and reusable cloths were being used to clean hands. Discussed proper glove use and handwashing during the inspection. COMPLETE THE FOLLOWING:1. Gloves must be changed after touching raw meat and eggs. Hands must be washed before putting on gloves and after removing gloves. Glove use does not replace handwashing and gloves must be changed as often as possible.2. Do not use fabric cloths to wipe hands. Only use single use disposable paper towels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Cardboard box of eggs stored on floor in walk in cooler.2. Flats of eggs above foods in walk in cooler. 3. Bags of potatoes stored on floor by walk in cooler and in back storage area. 4. Observed newspaper, cardboard and egg flats being used throughout the kitchen. COMPLETE THE FOLLOWING:1. Ensure all food is stored off the floor to protect from contamination and facilitate cleaning. 2. Store open flats of eggs on tray in cooler. 3. Do not use newspaper, egg flats and cardboard in kitchens, because they are absorbent and not easy to clean. It is recommended to use baking trays or plastic trays that are smooth, non-absorbent and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The dishwasher sanitizer concentration measured 25ppm chlorine. The tubing for the sanitizer and rinse prime were switched. The dishwasher was primed, and several cycles were run, but concentration did not increase. COMPLETE THE FOLLOWING:1. Ensure the dishwasher measures 100ppm chlorine. Repair dishwasher if not able to reach 100ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel was not available at the kitchen handwash station. COMPLETE THE FOLLOWING:1. Ensure paper towel in a holder/dispenser is available at the kitchen handwash station.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Bleach and soap were being mixed in bucket at the dishwashing sink.COMPLETE THE FOLLOWING:1. Do not mix bleach and soap together, because they can produce toxic gases when mixed.
- 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. There is an opening in the ceiling above the cooking area.COMPLETE THE FOLLOWING:1. Repair ceiling so that it is smooth, non-absorbent and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Soap was available at the kitchen handwash station, however, it was not in a dispenser. COMPLETE THE FOLLOWING:1. Please purchase a dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?