Jimmy's Drive Inn Restaurant
202 7 Avenue E Bow Island AB T0K 0G0 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips to measure the sanitizer concentration. Please purchase food grade test strips.Ensure to label the sanitizer spray bottle identifying its contents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Servicing for the vent hood is scheduled for the following week. It is yet to be cleaned.The following areas have been cleaned:-pop sill underneath counter if the the Coca Cola machine-Gravy spill on wall near the hot holding equipment. Please discard tin foil as it is not a smooth or easily cleanable surface.-Grime build up on floor underneath cookline
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips to measure the sanitizer concentration. Please purchase food grade test strips.Ensure to label the sanitizer spray bottle identifying its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front hand sink did not have paper towel. Ensure paper towel at the hand sink is installed in a dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had a spill or buildup of grease or grime. Please clean:-pop sill underneath counter if the the Coca Cola machine-Ventilation hood filter had grease buildup-Gravy spill on wall near the hot holding equipment. Please discard tin foil as it is not a smooth or easily cleanable surface.-Grime build up on floor underneath cookline
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is debris buildup in a few areas of the store mainly on the floors along the cove joint and in hard-to-reach areas (underneath/behind shelving and three-compartment sink), and on a few cabinet doors.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
2 infractions
- 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?
- The facility's Food Handling Permit expired on October 1, 2024. The facility has not renewed their permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Area on the wall behind the gravy hot holding unit had a build-up of food debris. Syrup containers and area underneath the syrup have stain, fluid accumulation and food debris.Please ensure all these areas are cleaned thoroughly.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Area on the wall behind the gravy hot holding unit had a build-up of food debris. Syrup containers and area underneath the syrup have stain, fluid accumulation and food debris.Please ensure all these areas are cleaned thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 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 strips were full and require replacing. Please ensure the old fly strips are taken down and replaced with new ones.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside of the prep cooler had food debris and stains.Area on the wall behind the gravy hot holding unit had food stains. Syrup containers and area underneath the syrup have stain, fluid accumulation and food debris.Hood ventilation had grease and dust built up.Please ensure all these areas are cleaned thoroughly.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bleach water in a spray bottle is used for sanitizing surfaces. Please label the spray bottle to indicate the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The inside of the preparation cooler was measured at 10 degrees C by the inspector. The reading on the facility’s thermometer inside the cooler was incorrect. Meat and cheese were removed from the prep cooler and placed in the walk-in cooler during the inspection. Please have the cooler adjusted or repaired to ensure that high risk foods are stored at or below 4 degrees C. Please also replace the inaccurate thermometer with a functional one.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Fly tape in the storage area was hung from the ceiling over the freezer and the ketchup dispenser. The operator removed this fly tape at the request of the inspector. Please ensure fly tape is not placed in areas where it and/or flies could result in the contamination of food if it falls from the ceiling.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach water in a spray bottle is used for sanitizing surfaces. Please label the spray bottle to indicate the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The inside of the preparation cooler was measured at 10 degrees C by the inspector. The reading on the facility’s thermometer inside the cooler was incorrect. Meat and cheese were removed from the prep cooler and placed in the walk-in cooler during the inspection. Please have the cooler adjusted or repaired to ensure that high risk foods are stored at or below 4 degrees C. Please also replace the inaccurate thermometer with a functional one.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood vent had a build-up of grease, especially on the filter baffles. Please clean this area and ensure that it is cleaned regularly to prevent contamination of the food below and to reduce the likelihood of a fire.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?