Joey's Only Seafood Restaurant / Rosie's In The Park Lounge
114 Athabascan Avenue Sherwood Park AB T8A 4H4 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor at the main kitchen entrance was found to be damaged. The operator was advised to repair or replace the floor tiles to ensure the surface is smooth, durable, and easy to clean, thereby maintaining sanitary conditions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed consuming food at the coffee station. The operator was advised that eating in food handling areas is strictly prohibited. The operator was also advised to provide refresher training to all staff regarding this requirement.
- 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?
- Food safety records were found to be incomplete. The operator was instructed to ensure that all food safety records are properly completed and consistently maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit was measured at 15°C while storing eggs. The operator was instructed to relocate the eggs to another cooler maintained at 3 °C (near the fryer). The operator was also advised not to store any perishable food items in units that are above 4°C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A sanitizer bucket was observed in the hand-washing sink at the coffee station. The operator was advised not to store any items in the hand-washing sink. The operator removed the bucket during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink access was blocked by a large oil container in Kitchen. The operator was advised that the hand-washing sink must remain unobstructed at all times. The operator complied and removed the container upon request.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor at the main kitchen entrance was found to be damaged. The operator was advised to repair or replace the floor tiles to ensure the surface is smooth, durable, and easy to clean, thereby maintaining sanitary conditions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The microwave was found to be dirty, with dried food residue and splashes observed throughout.2.The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. * The operator was advised to clean it thoroughly to ensure proper food safety.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the kitchen.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- The bar dishwasher measured an iodine residual greater than 50 ppm.The bar dishwasher is not to be used until it produces an iodine residual of 12.5-25ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The was growth residual inside of the ice machine.Operator instructed to obtain ice from an outside source, fully close and clean ice machine and do not use until fully cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Various areas of the facility were observed to have a buildup of food debris including but not limited to:- The Dishwashing Pit.- Fan cover in the walk in cooler. - Behind/under the back prep area counter.- On and around the handwashing sink in the cook line.Daily Cleaning required of high touch surfaces. Weekly cleaning required of hard to reach areas.Monthly deep cleaning required of walls and storage rooms.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No (as per previous inspection) - staff are to ensure that all delivered dry food products and goods are stored at least six inches off the floor, onto racks, shelves, or pallets (as food products and items were being stored directly on the floor in the dry food storage room adjacent to the side bar area).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No (as per previous inspection) - operator is to ensure all fluorescent light tube fixtures are securely fastened (and with adequate light tube covers) and that all light tubes are adequately protected from possible damage/breakage (which could create 'fractured slivers of glass' in the food prep and storage areas of the food premises).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No - staff are to ensure that all delivered dry food products and goods are stored at least six inches off the floor, onto racks, shelves, or pallets (as food products and items were being stored directly on the floor in the dry food storage room adjacent to the side bar area).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - operator is to ensure all fluorescent light tube fixtures are securely fastened (and with adequate light tube covers) and that all light tubes are adequately protected from possible damage/breakage (which could create 'fractured slivers of glass' in the food prep and storage areas of the food premises).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Yes (corrected during inspection) - there were circular bowls and disposable type cups/bowls being used as dry food storage scoops or utensils, which is not ideal and is unacceptable as a best practise, as these types of scoops or utensils can become immersed in the dry food product. Operator is to ensure washable stainless steel or reusable plastic 'scoops with handles' are the only scoop/utensil used for dry food storage (and which was corrected during the inspection).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Yes (corrected during inspection) - there were some fluorescent light tubes without the protective shield or light tube covers near the walk-in cooler and dishwashing areas (with protective shields available on-site to installed).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The pepsi cooler was measured at 16.2C. Food stored in the cooler from the previous day was measured at an internal temperature of 12.3C using a probe thermometer. Operator last checked the cooler 24 hours prior.High risk food in the cooler were discarded by the operator during inspection.Ensure cooler is maintained at 4C or less. Cooler records should be maintained at least twice daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top of the dishwasher, bulk food bucket, the toaster was unclean.Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pepsi cooler was measured at 16.2C. Food stored in the cooler from the previous day was measured at an internal temperature of 12.3C using a probe thermometer. Operator last checked the cooler 24 hours prior.Ensure cooler is maintained at 4C or less. Cooler records should be maintained at least twice daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Still again the kitchen cooking area has a sink that is obstructed, reported to no be working, and not in a good location. Please improve this.-The sink needs to be easy to access. Currently the sink is under a shelf, and to access one needs to squeeze between two countertops.Sept 29, 2023: The handwashing sink at the food preparation area was not easily accessible and also non-operational. Please note that this is a long-standing violation and must be corrected immediately. If not corrected, further enforcement actions may be used. An operational handwashing sink is required at the food preparation area, and the sink must be easily accessible. Oct 27, 2023: Handwashing sink was still not easily accessible and also non-operational. Please ensure this long-standing violation is corrected as discussed during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Floor tiles in front of the dish washer were noted to be in disrepair. Ensure floor tiles are easily cleanable and impervious to moisture. Sept 29, 2023: The floor tiles in front of the dishwasher was still in disrepair. Please change the damaged tiles. Oct 27, 20023: The floor tiles in front of the dishwasher was still in disrepair. Note that this is an on-going violation and must be corrected immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Food items (such as meat, ham and batter) were stored at a temperature of 11C inside a line cooler located at the food preparation area. A jug of batter appeared moldy. The staff were instructed to discard the food items during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some food items at the facility were not being stored at the required temperature. Food items such as meat, ham and batter were stored at 11C inside a line cooler. The food items were discarded during inspection.Please ensure all food items that require temperature control are stored at or below 4C. Daily temperature log of all the coolers must be kept (twice a day temperature check and record recommended).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Still again the kitchen cooking area has a sink that is obstructed, reported to no be working, and not in a good location. Please improve this.-The sink needs to be easy to access. Currently the sink is under a shelf, and to access one needs to squeeze between two countertops.Sept 29, 2023: The handwashing sink at the food preparation area was not easily accessible and also non-operational. Please note that this is a long-standing violation and must be corrected immediately. If not corrected, further enforcement actions may be used. An operational handwashing sink is required at the food preparation area, and the sink must be easily accessible.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Floor tiles in front of the dish washer were noted to be in disrepair. Ensure floor tiles are easily cleanable and impervious to moisture. Sept 29, 2023: The floor tiles in front of the dishwasher was still in disrepair. Please change the damaged tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A line cooler at the food preparation area was not working properly. The temperature of the cooler was measured to be at 11C.Please ensure the cooler is repaired. Do not store any food item that require temperature control inside the cooler until repaired.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?