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Kuya Will's & Tobits

313 5 Street S Lethbridge AB T1J 2B4 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed in the bag of flour. The operator removed it to mitigate the risk of cross-contamination from the handle of the scoop to the flour.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the white refrigerator located next to the two-compartment sink for the purpose of monitoring its temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm of chlorine. Please ensure that the concentration of chlorine in the dishwasher is maintained at 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. 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 chemical dishwasher was not dispensing chlorine, as the concentration measured 0 ppm. Please ensure that the dishwasher is checked and repaired as needed, and that the chlorine concentration is verified to be at 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the food preparation area had visible dust accumulation. Please ensure that this area is cleaned and maintained in a sanitary condition.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed with dishes inside. The hand sink should always be available and accessible for handwashing; dishes removed during the inspection. Employee changed gloves and washed hands.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
  7. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dirty eggs were observed in the prep cooler; staff could not specify where they were from. These were removed during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, it was observed that the QUAT sanitizer dispenser hose was incorrectly connected to a floor cleaner instead of the concentrated QUAT sanitizer solution. The operator was instructed to immediately discontinue use of the incorrect chemical for sanitizing purposes. A jug of QUAT sanitizer was available on-site, and a sanitizer bucket and spray bottle were prepared (200 ppm). The owner indicated they would contact their chemical technician to replace and correctly connect the dispenser hoses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces (anchovie & shrimp sauce) which state refrigerate after opening were left out at room temperature overnight. These were discarded during the inspection. Ensure to read food labels and follow instructions for foods that require temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm of chlorine. Owner indicated they would contact their chemical technician to address this. The 2-compartment sink method was discussed and must be used in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust and debris was observed in both the kitchen and washroom areas. The cart located in the kitchen requires cleaning. Equipment must be moved to facilitate a thorough deep cleaning of the kitchen.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
  10. Monitoring Inspection

    3 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?
      • Bags of fried and battered chicken skins were being kept at room temperature. These were prepared on site. They were removed from the shelf. The operator reported that they are shelf stable. They were asked to provide documentation to support that they are shelf stable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a box of frozen battered cold fillets at room temperature. The staff reported that it had been delivered before the inspection. The fish was frozen and was moved to the freezer at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash basin was not draining. Please ensure that the hand wash station is operational to promote hand hygiene.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  13. 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)?
      • The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced.Sept 5- The dishwasher had been booked for servicing. The technician is scheduled to come on September 6 at 11am. The facility had manual dishwashing set up and will use single use disposable customer utensils in the meantime.
    • 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  14. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was pig meat thawing in the sink at room temperature. This was immediately corrected at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the chemical dishwasher, was 0ppm. The facility will use the two-compartment sink for manual dishwashing until the dishwasher is serviced.
    • 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?
      • There were flies observed in the kitchen.The staff reported that they have ordered pest control devices for the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build-up of dust on the ceiling tiles/ceiling vents in the kitchen.
  15. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer bucket was empty at the time of inspection. This was corrected at the time of inspection.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Trays of eggs in the downstairs refrigerator appear to be ungraded.Staff were advised to stop using the ungraded eggs immediately, and to remove them from the premise.Please ensure eggs are from approved sources.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer were not labelled.Spray bottles of sanitizer were labelled at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler across from the deep fryers is approximately 21C.Staff removed foods from the cooler at time of inspection, and were advised to not put any food items in the prep cooler until it could consistently maintain a temperature of 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is dispensing between 10ppm and 50ppm chlorine.Staff advised to manually wash and sanitize dishes until the dishwasher is dispensing 100ppm chlorine.