Joey's Fish Shack / strEATS St. Albert Kitchen
3506 Tudor Glen St. Albert AB T8N 3V3 · Food - General
2 inspections
- 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)?
- Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility requires chlorine test strips for the dishwasher.
- 20. Do food handlers at the facility have adequate food safety training?
- Operators both had only Food Safety Basics, which does not meet the requirement.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- There was evidence of glove reuse. Discussed with operator and employee. Discarded used gloves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw fish was being stored immediately adjacent to ready-to-eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large amount of pre-portioned tartar sauce was sitting out at room temperature, exceeding the 2 hour window. Operator was instructed to only put out what they can use during the lunch and dinner rush and not to leave them out mid day. Portions left out beyond two hours must be disposed of.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both the drink cooler and the sauce cooler in the front service area were adjusted to be colder during inspection. Temperatures were reduced to be 4C or colder.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility requires chlorine test strips for the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility had been using quat test strips to test lactic acid sanitizer. Corrected and demonstrated with appropriate test strips.
- 20. Do food handlers at the facility have adequate food safety training?
- Operators both had only Food Safety Basics, which does not meet the requirement.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?