J & T Family Restaurant
129 Centre Street Vulcan AB T0L 2B0 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 11/13. There was a bowl of cooked chicken stored directly on cooked rice. Bowls must not be stored directly on food to prevent cross-contamination. The bowl was removed at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 11/13. 1) There were handles of the scoops stored in bags of flour were in direct contact with the flour. All scoops must be stored in a manner that prevents contamination via the scoop handle or hands. Scoops were moved at the time of the inspection.2) There were crates of eggs stored on the floor of the walk-in cooler. All food must be stored off the floor. Eggs moved at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 11/13. 1) There was a bowl of cooked chicken that was observed on the counter. The temperature of the chicken was measured with a probe thermometer and was 10-11C. If not actively preparing the chicken, store in a temperature-controlled manner in the cooler to maintain a temperature of 4C or lower. Staff were directed to move the chicken to the cooler.2) There was a bowl of eggs by the cookline that was not being temperature controlled. The internal temperature of one of the eggs was measured with a probe thermometer and was 11C. If not actively preparing the eggs, store in a temperature-controlled manner in the cooler to maintain a temperature of 7C or lower. Staff was directed to move the eggs to the cooler at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 11/13. 1) Corrected. 2) Outstanding. The ventilation hood and filters require deep cleaning. 1/16. 1) The wooden cutting board was noted in disrepair. Ensure cutting board is refinished or replaced to provide a smooth and easily to clean surface.2) There was a build-up of grease around the ventilation hood and the filters. The ventilation hood and it's filters require cleaning to remove build-up of grease.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 11/13. The inside of the deep freezer in the basement had a build-up of food debris. Clean the inside of the deep freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/13. Outstanding**The following areas require cleaning:- The floors around the dry storage room. - The floors, walls, and baseboards around the cookline.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1/16. A surface sanitizer was not available or prepared. A surface sanitizer must be prepared and accessible whenever food handling is occurring. A 100ppm bleach water solution was prepared at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1/16. The low temperature chlorine dishwasher was dispensing 10ppm chlorine. The chlorine was replaced, and the dishwasher was run again. Dishwasher was able to dispense 100ppm chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/16. 1) The wooden cutting board was noted in disrepair. Ensure cutting board is refinished or replaced to provide a smooth and easily to clean surface.2) There was a build-up of grease around the ventilation hood and the filters. The ventilation hood and it's filters require cleaning to remove build-up of grease.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The floors around the dry storage room. - The floors, walls, and baseboards around the cookline.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was raw meat stored above ready-to-eat food items in the walk-in cooler. The raw meat was moved to the lower shelf during time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature chlorine dishwasher was dispensing 10ppm bleach. Have the unit serviced to ensure it can dispense a satisfactory concentration of bleach. Until the dishwasher is serviced, all dishes must be manually sanitized. The dishwasher can be used to clean and wash dishes. Following this, all dishes must be manually sanitized in the 2-compartment sink with a 100ppm bleach solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened can of of vegetables was observed in the standing cooler. Canned foods should be transferred to a food grade container after opening to prevent contamination of items from metals leaching out of cans.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of grease on the filters of the ventilation hood. Please clean listed area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?