Majors' Family Restaurant
12520 100 Street Grande Prairie AB T8V 4H8 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths are not kept in sanitizer solution.Ensure all wiping cloths are kept sub-merged in sanitizer solution.
- 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?
- Temperature monitoring records are not kept / updated.Ensure temperatures are monitored daily for all cooling units and records are kept.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food containers in prep cooler are not kept covered.Ensure food containers stored in prep cooler are kept covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Some cooling units are not equipped with thermometers.2. Probe thermometer is not available to verify internal temperatures of cooked foods.1. Ensure all cooling units are equipped with a functional thermometer.2. Ensure a probe thermometer is available to verify internal temperatures of cooked foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink (near sandwich station) access was blocked with a trolley and handwash liquid soap was out of stock in the dispenser.The trolley was placed and removed twice during the inspection. The handwash liquid soap was refilled.Ensure all handwash sinks are easily accessible and kept stocked with hot-cold water, liquid handwash soap and paper towels at all times.
- 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?
- Pest control records are not kept.Ensure pest control records are kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation records for daily, weekly and monthly cleanings are not kept.Ensure written sanitation records are kept for daily, weekly and monthly cleanings.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- At the time of inspection:The chlorine level at the dish level was at 0 ppm.Staff adjusted the settings on the dishwasher and primed it. Ensure the dishwasher is checked every morning. Ensure the chlorine level is 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions