Skip to content
Loading map…

Irricana Family Restaurant & Lounge - Restaurant

2 & 3 - 233 2 Street Irricana AB T0M 1B0 · Food - General

12 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the countertop throughout the kitchen**Please store cleaning cloths in 100ppm of chlorine solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets containing food item were left uncovered in the walk-in cooler2. Buckets of food items were stored directly on the floor in the walk-in cooler3. Buckets containing food items were stored directly on food contained in inserts in the prep cooler4. Bowls of food items were stored directly on foods in the walk-in cooler.**Cover all food items in cold storage to protect from contamination**Store food items at least 6 inches above the ground to protect from contamination**Do not store food containers directly on food to prevent cross contamination of food.
    • 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. The light cover for the light above the cook line appeared to be in disrepair and was held together using duct tape**Repair/Replace light cover2. A ceiling tile above the cook line was missing.**Replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the kitchen had moderate amount of knife markings and dirt was noted in the grooves.Resurface/Replace chopping board to ensure equipment can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build up was noted on the compression unit in the walk-in cooler**Please clean compression unit2. Moderate level of clutter was noted throughout the facility**Declutter facility.**Remove/Discard items not associated with food or item not in use from the facility.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals were being stored by hand sink at front service area beside food items. Re-organize so that chemicals are stored in designated area away from food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are cluttered and require organization:- Front drink/service area- Area beside prep cooler where take out containers are stored- Area beside meat slicer*Some organization had been completed. Continue to organize.
  4. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Operator had several containers of spoiled food at room temperature. These were discarded during the inspection. Ensure spoiled food is discarded promptly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables in walk in cooler. Ensure raw meat is stored on bottom shelf in designated area to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl of bacon bits was placed on top of another bowl of food without a lid. The bottom of the bowl was directly contacting food beneath. Ensure lids are used when stacking food containers to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- meat slicer- area around cook top - sides of equipment including prep cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are cluttered and require organization:- Front drink/service area- Area beside prep cooler where take out containers are stored- Area beside meat slicer
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of food was placed directly on top of raw uncovered chicken. This was corrected during the inspection. Do not stack foods directly on top of one another as this can lead to contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light coverings were coming loose. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas:-sides of equipment including fridge doors and handles, oven sides, counter sides.Remove clutter to allow for easy cleaning.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in walk in cooler did not have lids and some were stacked directly on top of food product. Ensure all containers have lids to prevent contamination. *Cited again April 11, 2024
    • 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 no paper towel available at hand sink. Ensure hand sink is stocked with paper towels at all times.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in walk in cooler did not have lids and some were stacked directly on top of food product. Ensure all containers have lids to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have paper towel. This was corrected during the inspection. Ensure hand sink is always stocked with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hand sink tap was dirty and there was a build up of food debris on grill. Please clean these areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Food scraps were left in boxes in front of dishwasher. Please store these in a covered container and ensure food is not left out overnight. This was corrected during the inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please organize the following areas:- back corner with shelving beside oven- drinks area2. Please clean meat slicer. Although blade was clean, there was food debris remaining in other areas. Ensure all food prep surfaces and areas are kept clean.
  12. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several used cleaning cloths on the counters around the kitchen. Ensure all cloths are stored in a sanitizer solution and put into laundry at the end of the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Some containers of food in walk in cooler did not have lids. Ensure all food is covered to protect from contamination. 2. Container of gravy was stored directly on the floor and was not properly covered. Ensure all containers are stored 6 inches off floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages were thawing at room temperature. Operator placed these into fridge during inspection. Ensure all thawing is done in the fridge, under cold running water or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Trays were piled into hand sink and hand sink was not accessible. Ensure hand sink is accessible at all times. 2. There was no paper towel in dispenser. This was corrected during the inspection. Ensure hand sink is stocked at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The popcorn machine had popcorn left in it, though operator stated she had not used it in many months. Clean machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen requires significant amount of cleaning. There was an accumulation of food debris and grease, particularly in the following areas:- under and around dishwasher- inside and top of prep cooler- top of grill and fryer and underneath cooking equipment- meat slicerPlease clean and sanitize all areas. 2. The following areas required organization:- area around meat slicer- front beverage area- back corner of kitchen where dry ingredients were stored- area around dishwasherOrganize these areas as this will make cleaning easier.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Food scraps and leftovers from previous night were left out or put into open cardboard box. Store all food scraps in container with lid to prevent pest infestation.