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L & W Restaurant

414 Carmichael Lane Hinton AB T7V 1T4 · Food - General

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers at this facility do not have adequate food safety training. - Food handlers must complete food safety courses approved in Alberta.Jun 1: Operator reported food handlers will complete food safety training courses this week and certificates will be ready for June 8.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed boxes of food stored on the floor in the walk-in freezer. - Please store food items at least 6 inches off the floor.2. Observed some food items left uncovered in the walk-in cooler. - All food items must be kept covered to protect them from contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers at this facility do not have adequate food safety training. - Food handlers must complete food safety courses approved in Alberta.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet, used reusable cleaning cloth left on a countertop next to the back hand sink. - Reusable cleaning cloths must be stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler eating while cutting produce in the kitchen. - Advised the food handler that eating while handling food is not permitted as it can use cross contamination of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bowl without a handle being used to scoop cooked rice in the kitchen. The bowl was stored directly in the rice, resulting in contamination.- Please use a scoop with a handle, and store scoops in a manner that prevents contamination of food.- Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed boxes of food stored on the floor in the walk-in freezer. - Please store food items at least 6 inches off the floor.2. Observed some food items left uncovered in the walk-in cooler. - All food items must be kept covered to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper cooling of cooked food: a plate of cooked hot spanakopita was cooling while covered with foil.- Proper cooling procedures were discussed, including leaving food uncovered during the cooling process to allow for rapid cooling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a hose connected to the handwashing sink faucet located at the cookline. The hose was being used to fill cooking pots with water.- The designated handwashing sink must be used for handwashing purposes only.- The attached hose poses a risk of cross connection between potable water and wastewater as there is no appropriate backflow prevention. - The operator removed the hose at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers at this facility do not have adequate food safety training. - Food handlers must complete food safety courses approved in Alberta.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed a sack of flour left uncovered and stored on the floor in the dry food storage area.- Observed about a half sack of bulk rice left uncovered and stored in the dry food storage area. Please ensure food items are covered and are stored at least 6 inches above the floor on shelves, racks, or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back house hand sink was obstructed by eggs.- Ensure dedicated hand sinks are easily accessible for handwashing are free from any obstruction at all times. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed 9 raw eggs stored on a countertop at room temperature in the back house hand sink area.- Operator advised that the eggs came from their farm for personal consumption only.- Please ensure foods intended for personal consumption are properly labeled and are stored separately to prevent cross contamination.Dec 15: Observed similar eggs stored at the back house hand sink. - Discussed with the owner that eggs intended for personal consumption will no longer be stored in the facility.
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a salad bowl stored on top of ready-to-eat salad inside the preparation cooler, with the bowl in direct contact with the food below. - Please ensure ready-to-eat foods are stored in a manner that protects them from contamination. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed a sack of flour left uncovered and stored on the floor in the dry food storage area.- Observed about a half sack of bulk rice left uncovered and stored in the dry food storage area. Please ensure food items are covered and are stored at least 6 inches above the floor on shelves, racks, or pallets
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed 9 raw eggs stored on a countertop at room temperature in the back house hand sink area.- Operator advised that the eggs came from their farm for personal consumption only.- Please ensure foods intended for personal consumption are properly labeled and are stored separately to prevent cross contamination.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Observed that one floor tile is in disrepair in the walk-in cooler. - Please ensure the floor finish is smooth, non-absorbent to moisture, and easy to clean and sanitize.
  10. Risk Management 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 was not supplied with sanitizer solution; the sanitizer line was mistakenly connected to a detergent container. The operator stated they assumed the bucket contained sanitizer. Sanitizer was provided at the time of inspection, but no sanitizer was detected in the dishwasher during testing.- The dishwasher service provider was contacted during the inspection and resolved the issue. A sanitizer concentration of 100 ppm chlorine was confirmed at the time of inspection.- Instructed the operator to re-sanitize all dishes that had previously been washed in the dishwasher.- Advised the operator to monitor and verify the sanitizer concentration in the dishwasher daily to ensure proper sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed that one floor tile is in disrepair in the walk-in cooler. - Please ensure the floor finish is smooth, non-absorbent to moisture, and easy to clean and sanitize.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Less than 50 ppm chlorine/bleach was detected in the sanitizing solution buckets in the kitchen. - The concentration was corrected to 100 ppm chlorine/bleach 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)?
      • 0 ppm chlorine was detected in the dishwasher. Observed that the dishwasher was not supplied with sanitizer - the chlorine sanitizer bucket was empty. The operator advised that a new supply of sanitizer is expected to arrive later in the afternoon.- Advised the operator to: - wash dishes in the dishwasher and then manually sanitize them in one of the sinks of the 2-compartment sink. - re-sanitize all dishes that were previously washed in the dishwasher, because the operator was unsure when the sanitizer supply had run out.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed that one floor tile is in disrepair in the walk-in cooler. - Please ensure the floor finish is smooth, non-absorbent to moisture, and easy to clean and sanitize.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a facility staff washing dishes wearing an apron that was not clean. - The facility staff changed the apron during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper thawing: a raw chicken being thawed on a speed rack at room temperature. The chicken was at 6C. The operator advised that the chicken was left at room temperature for about 1.5 hours. Operator started cooking the chicken during inspection. - Please ensure frozen food is thawed safely in a cooler, under cold running water in a sink, in a microwave, or cooked from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand sink by the walk-in freezer was obstructed with a microwave. Corrected during inspection. Please ensure hand sinks and handwashing supply dispensers are easily accessible and are not obstructed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer floor was not maintained in clean and sanitary manner.Please clean and sanitize.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food contact surface cleaning cloths were stored in a container of plain water. 2. A used, wet food surface cleaning cloth was left on a countertop. - The cleaning cloths were stored in a 100 ppm chlorine solution at the time of inspection. - Please ensure that re-usable cleaning cloths are stored in a sanitizer solution between uses to prevent bacterial growth on cleaning cloths.
    • 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 sink located by the cookline is leaking.Please repair the plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a plastic salad bowl that was in disrepair. Manager discarded the bowl at the time of inspection.
  16. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A non-food grade plastic bag was observed being used to store plates of cooked lasagna in the preparation cooler. - facility staff discarded those plates of lasagna that came in direct contact with the non-food grade plastic container at the time of inspection. - the non-food grade plastic bag was replaced with a new food grade plastic bag at the time of 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?
      • The hand sink in front of the walk-in freezer was not supplied with paper towels - the dispenser was empty. Operator corrected at the time of inspection.* Please ensure that all hand sinks are supplied with paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One shelving is rusted in the walk-in cooler.- Please ensure the shelving is maintained in a state of good repair.
  17. Monitoring Inspection

    4 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?
      • Observed a food handler contacting ready-to-eat foods (vegetables) with bare hands in the food preparation area. * The food handler started using gloves at the time of inspection. * Please use disposable gloves or utensils (tongs or spatula) when handling ready-to-eat foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed an empty salad container stored on top of ready-to-eat salad in the preparation cooler. - Corrected at the time of inspection.- Food items need to be stored in a sanitary manner to protect them from contamination.
    • 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 sink in front of the walk-in freezer was not supplied with paper towels - the dispenser was empty. Operator corrected at the time of inspection.* Please ensure that all hand sinks are supplied with paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One shelving is rusted in the walk-in cooler.- Please ensure the shelving is maintained in a state of good repair.
  18. Monitoring 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 wall surface under the preparation table in front of the walk-in freezer was noted to be in disrepair. Please repair the wall surface to ensure it is smooth, non-absorbent and easy to clean.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring 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?
      • The hand sink in the back kitchen was not supplied with paper towels -the dispenser was empty. Corrected at the time of inspection.Please ensure that hand sinks are supplied with paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following areas not maintained in a clean and sanitary condition: - the hand sink in the back kitchen - hard-to-reach areas under the preparation table coolers and counters - equipment legs - the cook line and underneath it - ventilation hood - inside handles of garbage containers - walk-in cooler evaporator fanPlease clean.
  21. Risk Management Inspection

    0 infractions