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Industrial Cafe

1 - 3205 8 Avenue N Lethbridge AB T1H 5C7 · Food - General

19 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Professional servicing is scheduled on Sunday, May 17th.
  2. Risk Management Inspection

    3 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?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.April 29: Employee began cleaning the walls during inspection.May 12: Outstanding. Inspector will refer to local fire department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood filters have a buildup of grease and require cleaning. Professional servicing is scheduled on Sunday, May 17th.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.April 29: under the grill requires cleaning, and next to the toaster requires organizing.May 12: Under the grill area had been cleaned, however, there is significant disorganization and build up throughout the kitchen. This includes but is not limited to under the dishwashing area, the storage closet, the runner's area, and under the front cafe counters. Remove all items that are not required for the restaurant. If a deep clean and organization does not occur in 2 days, an order may be issued.
  3. Risk Management 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?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.April 29: Employee began cleaning the walls during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.April 29: under the grill requires cleaning, and next to the toaster requires organizing.
  4. Risk Management Inspection

    3 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?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cutting boards, including some individual boards and both along the prep line, are excessively worn and no longer smooth and easily cleanable. Resurface or replace the affected boards.April 9 - new pizza cutting boards obtaining and the operator found an individual to refinish the long prep boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sink and surface sanitizer was too strong. Operator contacted chemical supplier during inspection to come adjust the dispenser. In the meantime, the spray bottles must be diluted. Test strips are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cutting boards, including some individual boards and both along the prep line, are excessively worn and no longer smooth and easily cleanable. Resurface or replace the affected boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required beneath the grill and equipment, and on counters, walls, and the ceiling. Significant clutter was observed and must be organized to maintain a sanitary environment.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
  7. 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?
      • Ceiling has significant build up of debris. Owner indicated this is from the air handling system. Please repair the air handling system and clean the ceiling and walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires deep cleaning and organizing. General sanitation was satisfactory, but hard to reach areas have build up of grease, grime, and food debris. Dry storage area has a mix of items both food and non-food related.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and Surface sanitizer measured 0-170 ppm.Owner immediately refilled the bottle and measured sanitizer to be ~700ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was observed being stored above vegetables in the walk-in cooler. Meat patties were being stored over hashbrowns in the standing freezer. Please ensure that all high-risk foods are stored below low-risk foods to mitigate cross-contamination from occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage area was disorganized with personal items, cleaning materials, cooking equipment, laundry, and dry food. Please ensure that food is stored appropriately to prevent any cross-contamination from occurring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels, or other implements to dry your hands after washing. Staff indicated that they were using a spare roll of paper towels that they were keeping over the prep area. Please ensure that handwashing stations are stocked with paper towels to mitigate cross-contamination from occurring.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener base had been thoroughly cleaned. Can opener had food debris on blade and was cleaned during inspection.
  10. 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)?
      • Chlorine 0ppm upon inspection. Dishwasher primed to deliver 100ppm chlorine. Please test dishwasher every morning before use. Test strips available for testing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener had build up of grime and food on the opener and on the table attachment. Please ensure this is cleaned after each use to avoid contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection. Facility also requires organization to ensure all non-food related items are removed.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer 0ppm upon inspection. Sanitizer not being delivered from bottle refill station. Sanitizer was acceptable from mop refill station. Please use this hose until the other unit is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer empty upon inspection. Operator changed sanitizer jug and primed machine to 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high use areas requires more attention. Grime and food debris noted during inspection. Facility also requires organization to ensure all non-food related items are removed.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management 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 cutting boards along the prep line require refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention is still needed in in the dish pit area.
  15. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth was left on the counter top next to pizza dough. Do not leave used cloths out on food surfaces. Cloth was placed in a sanitizer bucket during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored near grill and moved to cooler during inspection. Do not store high risk foods at room temperature.
    • 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 cutting boards along the prep line require refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention is still needed in in the dish pit area.
  16. Risk Management 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 cutting boards along the prep line require refinishing. The vent hood will be professionally services on December 16th. Please send photo of confirmation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grill/cooktop and underneath, and hood filter had been cleaned. Attention is still needed in in the dish pit area.
  17. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The freezer in the kitchen requires organization. Do not store raw meats on top of other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese was left on the prep table and was moved to the cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips for the chlorine dishwasher, or food surface sanitizer. Obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty at the hand sink. Paper towel was present on the prep table and was moved to the sink during inspection. Do not store paper towel on food preparation 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?
      • The cutting boards along the prep line require refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was equipment throughout the facility that was not sanitary, including the grill/cooktop area, mixer, and dishwasher. Please do a deep clean of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is poor sanitation throughout the kitchen including the grill/cooktop area, floors, exhaust hood filter, and hard to reach places. These areas require attention and must be included in more frequent cleaning so grease and debris do not accumulate.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty dishes and food for preparation were stored together on a prep table. Ensure that dirty dishes are stored in bus bins or the sink, as discussed.
    • 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?
      • Fly control devices need to be changed or taken down. If flies are no longer an issue, the fly light can remain, but the fly tape does not have to be replaced (just removed).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dough mixer and area around it had build up of flour and grime. Please clean this equipment and area more frequently to avoid build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization in the kitchen requires improvement. The kitchen has a surplus of equipment and supplies that are not being used, which is causing clutter. Please ensure the kitchen is organized and any extra equipment and supplies are removed.