Joey Sherwood
250 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General
9 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- bar area behind equipment requires thorough cleaning to remove build up of debris to prevent pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution buckets not reading 100ppm-200pmm. Action: ensure sanitizer is placed in buckets with cleaning clothsCleaning cloths not kept in sanitizer buckets throughout kitchen facility.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Employee washing hands with gloves still on. PHI educated employee on proper hang hygiene. Remove gloves, wash hands, and wear new gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing of fish and shrimp. Food items placed in cooler for proper thawing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- handwashing sink in dishwashing area adequately supplied.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- Fruit flies coming from drain in small sink near dishwasher
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two open containers of sauce that stated refrigerate after opening were being stored at room temperature.Ensure that manufacturers instructions are followed. Sauces were moved to refrigeration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The high temperature glass dishwasher door had a bent/unsecured piece that did not allow the door to close properly. - Have item repaired. 2. There was a leak somewhere under the two-compartment sink causing a small drip. The drip caused a significant amount of water on the floor of the dishwashing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Garlic butter was being stored at room temperature and a Time as A Public Health Control application had not been received. PHI requested that until approval be granted operator should only keep garlic butter at room temperature for 2 hours and then discard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen shrimp and steak were being thawed at room temperature. The shrimp and steak were returned to the refrigerator. Proper thawing techniques were discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of sauce, which label stated "refrigerate after opening" was being stored at room temperature. The sauce was moved to refrigeration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The high temperature glass dishwasher door had a bent/unsecured piece that did not allow the door to close properly. - Have item repaired. 2. There was a leak somewhere under the two-compartment sink causing a small drip. The drip caused a significant amount of water on the floor of the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fan and covers in the walk-in cooler were beginning to accumulate dust. Please clean and sanitize area noted above.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were expired. Obtain new iodine test strips.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths in the bar area were not stored in sanitizer solution. The cleaning cloths were put into sanitizer buckets with solution upon request.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine and iodine test strips were expired. Obtain new chlorine and iodine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The small dishwasher was observed to be leaking. Repair the dishwasher and ensure it is in proper working order.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?