Jonny Waffles
802 Lakeshore Drive Cold Lake AB T9M 2E5 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Two bottles of pickled green beans were found stored on site. Home-canned or improperly processed foods may pose a risk of botulism and are not permitted in commercial food establishments. The operator discarded the products during inspection. Please ensure only commercially processed, approved foods are used in the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of flour was stored directly on the floor. Food stored on the floor may become contaminated through water, pests, or debris and cannot be effectively cleaned. Please store all food at least 15 cm off the floor on shelving.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. No thermometer was available for the drawer fridge located under cooking equipment. Without a thermometer, temperature deviations may not be detected, increasing risk of storing high-risk foods at unsafe temperatures. Please provide a visible thermometer and monitor temperatures daily.2. Bar fridge thermometer was broken at the time of inspection. Without a functioning thermometer, improper temperatures may go unnoticed, increasing the risk of storing foods above 4 °C. Please replace the thermometer and ensure temperatures are monitored daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Non-food items, including foil rolls, tools, papers, and baskets, were stored on food-contact and food preparation surfaces such as the top of the freezer unit in the ice cream area. Storing non-food items on food-contact surfaces prevents proper cleaning and may contaminate food and equipment. Please remove all non-food and unnecessary items from food-contact surfaces and keep these areas clear, clean, and dedicated to food preparation only.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice cream scoops were stored on the counter beside the sink rather than in a clean, protected manner, and do not appear to be in regular use during the winter season. Utensils left out on counters between uses can become contaminated and may allow bacterial growth if not cleaned and stored properly. Please wash, rinse, and sanitize ice cream scoops after use and store them in a clean, protected container or a properly maintained dipper well; if scoops are not in seasonal use, please remove them from the service area and store them clean and dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fly strip was observed hanging above a food contact surface. Pest control devices placed above prep areas may contaminate food or food contact equipment. Please relocate fly traps to an area away from food preparation, storage, and clean equipment.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 50 ppm sodium hypochlorite (bleach).Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 50 ppm sodium hypochlorite (bleach).Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Mechanical dishwasher is not sanitizing dishes/utensils adequately; sanitizer concentration was found at 75 ppm sodium hypochlorite (bleach). Please repair/adjust sanitizer concentration to 100 ppm sodium hypochlorite. Use litmus test paper strips to verify concentration. 2. Wiping cloths were not stored properly when not in use. Please ensure that wiping cloths are stored in sanitizer solution when they are not in use.
- 09. Are chemicals stored and handled in a safe manner?
- Observed no label on chemical spray bottles. Please ensure that chemical spray bottles are clearly labelled to identify their content.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No litmus paper test strips available for testing sanitizer solution concentration. Please ensure that the litmus paper test strips for testing the sanitizer solution concentration are made available at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The fan in the stainless steel True fridge and the fans in the walk-in cooler have visible debris build-up. Please clean both fans. 2. Women's public washroom was dirty at time of inspection. Please ensure that the washrooms are clean as often as required to maintain in a clean manner at all times. 3. Handicap washroom is not in good working order. Please repair so that all customers have access to a washroom.4. Frezer at the serving counter had visible ice build-up at the time of inspection. Please clean the freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the bar does not have any sanitizer or detergent. Please ensure dishwasher is always supplied with detergent and sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is visible water damage in one of the women's public washroom stalls; please replace floor and walls that have water damage. 2. The following areas require cleaning:a) The walk-in cooler shelves and walls are visibly dirty.b) Floor in the kitchen.c) Door to men's public washroom.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?