Husky House Restaurant and Food Store - Food
7201 99 Street Clairmont AB T8X 5B1 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The current meat slicer was not capable of being fully taken apart to wash, rinse, and sanitize after being used by staff.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the meat slicer's protective cover to ensure it is (along with all other pieces of equipment) able to be removed in order for this appliance to be fully cleaned and sanitized.2. If option #1 is not capable, replace this appliance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- At time of inspection:1. Temperature records of any kind were not available for review.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all temperatures are being recorded daily when in operation. Temperatures must be recorded for all:- refrigeration appliances - hot-holding appliances / steam tablesConcentrations of all dishwashing equipment must also be tested and recorded a minimum of once (1) per day when in operation. The recommendation is to test each dishwashing appliance once in the morning and once in the later afternoon (during slower meal periods).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. All hot-holding temperatures were at or greater than 60c/140F - SATISFACTORY.2. The rear kitchen refrigeration unit (across from the walk-in freezer - which stores ham, turkey, eggs, and other high risk food items) was measured to be at an air temperature of 13.9 Degrees Centigrade (or 57F). Three (3) manual thermometers were then inserted into this appliance to verify this temperature. After approximately fifteen (15) minutes, all three thermometers were removed (and all read an identical temperature of approximately 58-60F. The owner / operator of this facility is requested to conduct the following, namely:1. Discard all high-risk food items currently stored within this refrigeration appliance.2. Contact a qualified refrigeration technician to inspect this appliance and make any necessary repairs to ensure a temperature of 4c/40F or less is capable of being maintained.High-risk food is not permitted to be stored inside this appliance until such time that it has been inspected and repaired as necessary.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The current meat slicer was not capable of being fully taken apart to wash, rinse, and sanitize after being used by staff.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the meat slicer's protective cover to ensure it is (along with all other pieces of equipment) able to be removed in order for this appliance to be fully cleaned and sanitized.2. If option #1 is not capable, replace this appliance.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. The general sanitation (within the restaurant dining room and commercial kitchen) appeared to be in a clean and sanitary condition - SATISFACTORY.2. Both washrooms require a thorough cleaning and sanitizing. Both infant change tables were not clean along with some hand air dryers and other surfaces / equipment.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize all surfaces/equipment within both washrooms. Cleaning and sanitizing of both washrooms must occur on a routine basis. It is suggested to have written records on exactly when both washrooms are thoroughly cleaned and sanitized.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- At time of inspection:1. The chemical sanitizing (chlorine) dishwasher was measuring a sanitize concentration of zero (0) ppm.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the mechanical diishwasher to ensure a final sanitize concentration of 100 PPM is achieved.*******THIS ISSUE WAS CORRECTED DURING INSPECTION.2. Ensure staff are using chlorine test strips daily to verify this concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At time of inspection:1. The hand sink paper towel dispenser was not operational. Be advised that all handwash stations must be fully equipped and operational at all times. The owner / operator of this facility is requested to conduct the following, namely:1. Replace the paper towel dispenser at the kitchen hand wash sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. Raw bacon was noted to being stored above ready-cooked or ready-to-consume foods (i.e. fruit salad). Be advised that raw meat juices did not appear to contaminate foods stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure raw meats are properly stored within all applicable shelving units.********THIS ISSUE WAS ADDRESSED 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?
- At time of inspection:1. The kitchen hand wash sink was not equipped with paper towels.2. The women's washroom hand wash sinks (both) were missing paper towels within their dispensers.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks are properly equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. Some portions of the meat slicer were not clean. It was later identified that the blade cover / protector was missing and thus was not properly functional.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize all parts of the meat slicer. Ensure this is conducted on a regular basis.2. Determine whether the current meat slicer cover / blade protector is fully functional. If this piece of equipment is not properly functional, purchase a new blade cover / protector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- 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)?
- At time of inspection:1. The main kitchen low temperature (chemical-sanitizing) dishwasher measured a chlorine concentration (on the final rinse) of 100 PPM - SATISFACTORY.2. The bartending mechanical warewasher measured a chemical concentration of zero (0) PPM. Also, the sanitizer bottle label (underneath this appliance) only indicates "sanitizer" but it is not properly labelled to identify what type of sanitizer it is.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the bartending area low temperature chemical warewasher to ensure it is producing an approved sanitizing concentration. 2. Ensure all chemicals (within the low temperature bartending warewasher) are properly labelled to identify the ingredients within.
- 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?
- At time of inspection:1. The VLT / bartending entrance door (leading to the exterior) was not properly sealed at the bottom. There was also a pest entrance point between both glass doors in the convenience store (which joins to this commercial food establishment).The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal the bottom of all entrance doors (that lead to the exterior of this entire building) to ensure pests are not easily able to enter into this facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. The general sanitation of the kitchen, service station, and bartending / VLT facilities were quite good - SATISFACTORY.2. The infant change tables in both main washrooms were soiled and require cleaning / disinfection.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / disinfect both infant change tables within both washrooms.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 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
0 infractions
- Monitoring 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)?
- At time of inspection:1. The chemical sanitizing mechanical dishwasher (in the main kitchen) measured a final sanitize concentration of zero (0) ppm chlorine residual. During inspection, it was verified that the chlorine sanitizer container was empty and indicates that this unit may not be checked with chlorine test strips – NOT SATISFACTORY.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Replace the chlorine sanitizer bucket, prime the chlorine sanitizer, run a cycle, and then use a chlorine test strip to verify a chlorine concentration of 100 PPM is achieved.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 20. Do food handlers at the facility have adequate food safety training?
- At time of inspection:1. There did not appear to be any Alberta-approved food safety training certificates on-site for review. Be advised that a copy of all Alberta-approved food safety certificates must be kept on-site at this facility so that they can be reviewed during inspection.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a copy of all Alberta-approved Food Safe certificates are kept on-site at this facility so that they can be reviewed during inspection. It is suggested that all certificates be placed in a 3-ring binder and placed in a location where they can be obtained for future review.******AT TIME OF INSPECTION, THIS ISSUE REMAINS EXISTING.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?