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Longhorn Eatery

6 - 558 Laura Avenue Red Deer County AB T4E 0A5 · Food - General

13 inspections

  1. 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?
      • Part of the serving counter was improperly finished and, according to the operator, had become discolored due to a Slurpee spill. Please ensure that all countertops, work surfaces, and shelving are smooth, non-porous, and easily cleanable.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were available; however, the color chart, which includes the expiration date, was missing. Please ensure that QUAT test strips, along with the corresponding color chart, are available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the serving counter was improperly finished and, according to the operator, had become discolored due to a Slurpee spill. Please ensure that all countertops, work surfaces, and shelving are smooth, non-porous, and easily cleanable.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizers used on food contact surfaces was 100 ppm. The operator adjusted the sanitizer to 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease and food debris behind and beneath the deep fryers. Please ensure these areas are thoroughly cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizers used on food contact surfaces was >400 ppm. The operator made a new solution with a concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep table cooler next to the low wall separating the kitchen and the dining area was 15.9C. The operator stated that the temperature of the cooler was 16C at noon, and food products such as cooked chicken and cheese were discarded. The facility has other refrigerators to use in the meantime. Please ensure that all refrigerators are 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the handwashing sink was empty. The facility had a large container of soap that could be used in the meantime that the staff was not aware of. Please ensure the soap dispenser is in good repair and stocked with soap.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring 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)?
      • The QUAT test strips expired in November 2023. Please ensure that unexpired test strips are available on-site.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A carton of raw eggs was observed on top of ready-to-eat food stored in the cold holding unit. Please ensure to store any raw food e.g. eggs below ready to eat food to prevent the risk of cross-contamination e.g. dripping of raw juice.
    • 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 currently out of order, as reported by staff. A 2-compartment dishwashing sink available for manual dishwashing. Staff aware to manually wash, rinse, and sanitize all utensils in the sink until the dishwasher gets repaired.
    • 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 was found to be not easily accessible due to utensils being stored in the sink, which limited access for handwashing. However, the hand sink is equipped with hot and cold running water, paper towels, and liquid hand soap, ensuring proper hand hygiene facilities are available. Staff removed all the utensils in it. Please ensure that the hand sink remains accessible at all times for handwashing for all staff members.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the salad prep table cooler ranged from 13.6C to 14.6C. The operator was instructed to discard the eggs, which had an internal temperature of 14.6C. Ensure that all the coolers/refrigerators are at a temperature of 4C or colder.