Lariat Restaurant
4905 50 Street Mayerthorpe AB T0E 1N0 · Food - General
19 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- It was observed that previous day soup was left out overnight at room temperature and measured approximately 21 C. During the inspection, this food item was disposed.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that cleaning is required in the following areas:1. Side surface of deep fryer.2. Side, face and top surface of over/grill.3. Plastic bin with stored ceramic bowls.4. Microwave internal surfaces to be cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water. Ordered faucets received but are the incorrect sizing. An extension has been granted to correct this deficiency.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water. New faucets have been ordered. Installation pending.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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)?
- 1. The high temperature dishwasher is not reaching an adequate hot water sanitizing temperature. When measured the hottest temperature recorded was approximately 68.5 degrees Celsius. Please repair the dishwasher to ensure a hot water sanitizing temperature of 71 degrees Celsius, at the ware level, can be achieved. A temporary manual dishwashing method was set up for washing, rinsing and sanitizing reusable kitchen ware. 2. During a dishwasher washing cycle, the dishwasher is leaking water. The operator has placed a plastic container beneath the dishwasher to capture the leaking water. Please repair the dishwasher to ensure the dishwasher is not leaking. 3. The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- 1. The high temperature dishwasher is not reaching an adequate hot water sanitizing temperature. When measured the hottest temperature recorded was approximately 68.5 degrees Celsius. Please repair the dishwasher to ensure a hot water sanitizing temperature of 71 degrees Celsius, at the ware level, can be achieved. A temporary manual dishwashing method was set up for washing, rinsing and sanitizing reusable kitchen ware. 2. During a dishwasher washing cycle, the dishwasher is leaking water. The operator has placed a plastic container beneath the dishwasher to capture the leaking water. Please repair the dishwasher to ensure the dishwasher is not leaking. 3. The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - It was observed that a sink faucet cannot be turned off and the water is continuously running. Please repair the fixture to ensure the water can be turned off.
- 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
0 infractions
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that the fire suppression system requires inspection and certification. Please complete this task.An extension has been given.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- New deficiency:The ventilation hood requires cleaning. The operator has contacted a service provider and this task shall be completed in the near future.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that the fire suppression system requires inspection and certification. Please complete this task.An extension has been given.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that the fire suppression system requires inspection and certification. Please complete this task.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- It was observed that an open can of pineapple was stored in the refrigerator. After a food can has been opened, ensure any unused contents are stored in a container suitable for long term storage.
- 09. Are chemicals stored and handled in a safe manner?
- It was observed that a bottle with chemical for table sanitizing was not labelled and was not a sanitizer. During the inspection a sanitizer was created at 200 ppm chlorine. Please label this bottle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. It was observed that the preparation cooler internal temperature was above 4 degrees Celsius. All high-risk foods were moved from this cooler a cooler with proper holding temperature. The cooler is to be decommissioned in the near future. A new freezer/cooler combo unit is present in the facility and requires set-up. 2. The gravy hot holding temperature measured 43 Celsius (C). The temperature was adjusted to a cook temperature. Please heat the gravy to 74 C and then hold hot above 60 C.
- 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 access was blocked by packaged equipment and other items. During the inspection these items were moved to allow sink access.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that the fire suppression system requires inspection and certification. Please complete this task.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution had not been prepared. During the inspection the operator prepared a chlorine sanitizer solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the dishwashing spray wand is leaking water. The main water valve must be turned off to stop the water from the spray wand. Please repair the spray wand in the immediate future.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that cleaning is required in the following areas: microwave internal surfaces, clean plate storage shelf, meat slicer surfaces, and the painted storage shelves on the right side of the line equipment. Please clean these areas now and on a routine basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that the meat slicer required cleaning. The cleaning was completed during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- It was observed that there is evidence of house flies in the premises. Please obtain a form of insect pest control.An extension has been granted to correct this deficiency.
- 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?
- Monitoring Inspection
3 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?
- It was observed that there is evidence of house flies in the premises. Please obtain a form of insect pest control.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- It was observed that the dish wand sink faucet does not fully shut off. Please repair the faucet.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that cleaning is required on the top surface of the dishwasher, the internal surfaces of a kitchen ware storage bin and the top surface of a refrigerator. During the inspection, the top surface of the refrigerator was cleaned. Please clean the remaining items.
- 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?
- Initial Inspection
0 infractions