Iron Hat Brewing Company
112 - 328 7 Street East Brooks AB T1R 1B5 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *The sanitizer spray bottle tested at 0 ppm for both bleach and quats.The operator immediately prepared a new bleach solution, which tested at 100 ppm. Ensure regular testing of the bleach sanitizer to confirm it remains within the required concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *There was a glass washer brush stand placed inside the handwashing sink and used to wash beer glasses before putting them in the dishwasher. The operator was informed to remove the brush stand from the handwashing sink. The handwashing sink is to be used only for handwashing and for no other purpose.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle was filled with the wrong chemical - floor cleaner. Cleaner was dumped, bottle rinsed, and spray bottle was refilled with sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle was filled with the wrong chemical - floor cleaner. Cleaner was dumped, bottle rinsed, and spray bottle was refilled with sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water is not operational at the bar and bathroom taps. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water is not operational at the bar and bathroom taps. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
- 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
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution used for sanitizing kitchen surfaces and dining tables was not prepared at the time of inspection. Manager refilled the sanitizer spray bottles.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water is not operational at the bar and bathroom taps. The water was ice cold coming out of the tap. Hot water to wash hands and for sanitation must be operational at all times.*Investigate problem that is causing the hot water tank to fail in the plumbing or electrical. Repair problem to prevent hot water failures.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 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?
- Outstanding food permit invoice was paid but under the wrong account number. Payment was verified as received. Please post the current food handling permit when issued.
- 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?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer to monitor food temperatures has not been located. Please keep a probe thermometer available in the kitchen to monitor cooking temperatures.
- 23. Is the facility maintained in a clean and sanitary condition?
- Microwave contains food particles and splashes. Clean microwave.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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)?
- Glass washer still failed and was believed to be working as staff were using the wrong test strip. Quat test strips used on a chlorine sanitizer. Demonstrated how the high temperature dishwasher could be used by adding chlorine to the machine when it goes into the high temperature cycle (high temperature is not working). All glassware will be washed and run through the sanitizer cycle by manually adding household bleach.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips are not available. Quat test strips were being used to check glass washer hooked up to bleach sanitizer. Obtain bleach test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Microwave contains food particles and splashes. Clean microwave.
- 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?
- Quat sanitizer in the bar contains no quat residual. Maintain quat sanitizer at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher in the kitchen is no longer used (does not reach high temperature). Glass washer was not pulling up any chemicals since the machine was not primed. Once primed, attempted to get sanitizer going through the machine but both 12% chlorine sanitizer jugs had lost their strength and did not provide enough sanitizer to the machine. Instructed bartender to hand wash and sanitize glasses in bleach or serve beverages in single use disposable cups. Repair glass washer. Train staff on verifying chemical dishwasher is working and how to perform manual dishwashing in case of dishwasher failure or where any assistance in the kitchen is required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not readily available. Staff are evidently not checking sanitizer in spray bottles or in the machine to make sure dishwasher chemicals are being pulled.
- 23. Is the facility maintained in a clean and sanitary condition?
- Microwave contains food particles and splashes. Clean microwave.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written records not made available during inspection such as a cleaning and sanitizing schedule and pest control records.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Santizer spay bottles are not labelled. Quat sanitizer concentration is mixed too strong. Label all chemicals and prepare sanitize in accordance to the labelled instructions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler is not operational (overheating to 35 C). Remove from service or repair cooler to operate at 4 C or less. Off-sale drink cooler measured 8 C. Adjust temperature down.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Verify sanitizer strengths using test strips. Quats must be prepared to 200 ppm and bleach sanitizer in the dishwasher must measure 100 ppm. Purchase bleach and quats 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?
- Soap and paper towel not supplied at the sink in the kitchen. Supply soap and paper towel for hand washing.
- 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 tiles are porous. Replace with smooth, cleanable tiles. Electrical covers are missing in the kitchen. Install covers. Baseboard is coming off the wall in the kitchen and baseboard is missing against the platform holding the dishwasher and ice machine. Install baseboard in these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written records not made available during inspection such as a cleaning and sanitizing schedule and pest control records.
- 09. Are chemicals stored and handled in a safe manner?