Leduc Diner Steak & Pizza
10 - 5201 50 Street Leduc AB T9E 6T4 · Food - General
12 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler in the front was 7°C-11°C.
- 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 shelves located across the dishwashing area were lined with cardboard. Cardboard is not considered a smooth, non‑porous surface. Recommendation: Shelves should be maintained with suitable materials that allow for proper cleaning and sanitization. Please ensure that the shelving surfaces remain smooth and non‑porous.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A broken strainer was observed hanging above the hand wash station. The strainer was discarded at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 shelves located across the dishwashing area were lined with cardboard. Cardboard is not considered a smooth, non‑porous surface. Recommendation: Shelves should be maintained with suitable materials that allow for proper cleaning and sanitization. Please ensure that the shelving surfaces remain smooth and non‑porous.
- 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
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths used for sanitizing food contact surfaces are observed not stored in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the high-risk food stored in prep cooler is recorded above 15 degrees Celsius. Operator indicated that this cooler is not working and under repair. All the high-risk food suspected of temperature abuse is discarded at the time of inspection. Operator is advised not to use this cooler to store high-risk food until repaired and able to maintain it temperature at 4 degrees Celsius or lower.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping cloths are in use at the time of inspection. These are not stored in sanitizer solution while in use. Operator is advised to use clean wiping cloths to sanitize food contact surfaces and always keep them in sanitizer solution. Operator discarded dirty cleaning cloths at the time of inspection and clean wiping cloths are put in sanitizer solution for use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the high-risk food stored in prep cooler is recorded above 15 degrees Celsius. Operator indicated that this cooler is not working and under repair. All the high-risk food suspected of temperature abuse is discarded at the time of inspection. Operator is advised not to use this cooler to store high-risk food until repaired and able to maintain it temperature at 4 degrees Celsius or lower.
- 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?
- Flies are observed in the facility. Operator is advised to take appropriate measures to control flies in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Please purchase chlorine test strips for verifying sanitizer concentrations.July 25, 2023: This is an ongoing violation cited on Dec 07, 2022. Please ensure chlorine test strips are purchased and made available to measure/verify the concentration of sanitizing solutions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cut ready to eat vegetables were left open in the walk-in cooler. The staff present covered the vegetables during inspection.Please ensure food items in the facility are always covered to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper cooling method was observed during inspection. Cooked soup in bowls (including celery soup) were being cooled at room temperature. The temperature of one of the soup bowls was measured to be at 31C using an infra-red thermometer, staff present indicated the soup was made less than 2 hours before the time of inspection.Staff moved the cooked soup into the walk-in cooler.Please note that food can be cooled be cooled properly and quickly by reducing the food items into small quantities in a shallow container, putting the food item into an ice bathe or moving the food into the cooler (note in very large quantity or deep containers).Cooked food items must be cooled from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Please purchase chlorine test strips for verifying sanitizer concentrations.July 25, 2023: This is an ongoing violation cited on Dec 07, 2022. Please ensure chlorine test strips are purchased and made available to measure/verify the concentration of sanitizing solutions.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The displayed food handling permit at the facility expired in Sept 2020.Please ensure the current/valid food handling permit is displayed at a conspicuous location in the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?