Maple Lounge & Grill
101 1 Avenue E Brooks AB T1R 1B8 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat surface sanitizer tested at 50 ppm. The operator immediately mixed a new solution, which tested at 200 ppm.Please ensure a new solution is mixed every other day and tested to confirm adequate concentration.
- 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 facility did not have its food handling permit posted; the manager had it on her desk. Please ensure the permit is displayed in a location that is easily visible to customers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel supplied at the servery station hand sink. Paper towel was refilled during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops are stored in the bins of dry ingredients with handles touching the ingredients. The scoops were removed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were pointed out during inspection requiring cleaning: food splashes inside the microwave, syrup spills accumulating on the top shelf in the walk-in cooler and dirt accumulating on the edge of the floor near around the hand sink and mop sink. These areas were cleaned during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings were taken out of the freezer to thaw at room temperature on the counter. Discussed quick thawing practices with kitchen staff. Cook committed to quick thawing the chicken wings in a colander under 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)?
- Bleach dishwasher contained zero residual bleach and the bleach container was empty. *Check dishwasher chemical containers and sanitizer concentration at the plate level daily to ensure sanitizer is always maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips were not available to check the sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings were taken out of the freezer to thaw at room temperature on the counter. Discussed quick thawing practices with kitchen staff. Cook committed to quick thawing the chicken wings in a colander under 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)?
- Bleach dishwasher contained zero residual bleach and the bleach container was empty. *Check dishwasher chemical containers and sanitizer concentration at the plate level daily to ensure sanitizer is always maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips were not available to check the sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler temperature is 7 degrees Celsius. Cooler was turned down. Will check on cooler later.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 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 piece of baseboard was missed behind the cooler. Install baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Compressor failed in walk-in cooler. New compressor has been ordered and will be installed prior to official opening.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter around the back of the building can be a hiding place for pests and needs to be removed. *The general contractor will remove it. A couple areas of dust noted on pot hanging rack and electrical line running along ceiling. The ice machine is also scaled up and grimy. *Re-clean and sanitize these areas.Garbages are missing in the washrooms. *Place garbage receptacles in washrooms.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap and paper towel is not supplied at every hand sink. New soap and paper towel dispensers will be installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few areas of floor tiles do not contain sufficient grout. Baseboards are not installed in all areas. One wall edge is left unfinished in the kitchen. Metal pan holder with hooks in kitchen is rusty.Walk-in cooler wire racks are rusty.A few small holes need patching on the kitchen ceiling.*Complete finishes on these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clutter and garbage on patio and around the back of the building can be a hiding place for pests and needs to be removed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions