Skip to content
Loading map…

Moose Family Kitchen - Restaurant and Food Store

1 Mount Sparrowhawk Drive Kananaskis AB T0L 2H0 · Food - General

5 inspections

  1. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of chips, etc. stored directly on the floor in the middle of the kitchen. Need to store boxes of food/containers off the floor on shelving for food protection, ease of cleaning and for monitoring of pests. Boxes of take-out containers also stored directly on floor in basement storage. Store up off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat testing strips were expired. Obtain new quat testing strips.
    • 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?
      • Condition on permit states no extensive grease-laden cooking. Beef is being stir-fried with oil in fry pan for some of the menu items. Was advised a commercial exhaust canopy will be installed. In the meantime, need to minimize any grease-laden cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a chip in the floor by the door in storage room; leaves gap under door through which rodents might enter; please fix floor.There is some wall damaged behind the chest freezer in the kitchen. Please repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is edging broken off the edge of countertop exposing particleboard. Edging to be replaced.Laminate on top of counter (under conveyor toaster) is coming off; to be repaired or replaced. Surfacing/paint is starting to chip off some of the windowsills. Repairs needed.Particleboard corner shelf is damaged. To be repaired or replaced.Rubber mats on floor are damaged/torn. To be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is not 6 inches under the shelving in the storage room and many items are on crates making it difficult to clean the floor in this area and monitor for pests. Please get more shelving and have bottom shelves at least 6" off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-walls/shelving where dusty/greasy around and above the panini grills-floor behind the chest freezer-floor in lower level storage room-top of piping in area of cooking equipment-outside of orange salad spinnerIn addition, some of the kitchen shelving needs cleaning (greasy).Some cleaning was done around area of cooking equipment but additional cleaning still needed.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer in the spray bottles was too low. Bottles were refilled at time of inspection; concentration now at 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Not all staff were shutting off the taps with paper towel after handwashing. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of chips, etc. stored directly on the floor in the middle of the kitchen. Need to store boxes of food/containers off the floor on shelving for food protection, ease of cleaning and for monitoring of pests. Boxes of take-out containers also stored directly on floor in basement storage. Store up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich display cooler was at 7C. Cooler to be capable of maintaining foods at 4C or below. The cooler in basement storage area used to store some jugs of milk and some sauces was at 14C. Items were removed from fridge at time of inspection and put into fridge that was at the correct temperature. Do no use this fridge unless it can maintain foods at 4C or less. Also ensure staff take action when fridge too warm as temperature was being checked and written down as too warm but no action was taken.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat testing strips were expired. Obtain new quat testing strips.
    • 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?
      • Condition on permit states no extensive grease-laden cooking. Beef is being stir-fried with oil in fry pan for some of the menu items. Was advised a commercial exhaust canopy will be installed. In the meantime, need to minimize any grease-laden cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is edging broken off the edge of countertop exposing particleboard. Edging to be replaced.Laminate on top of counter (under conveyor toaster) is coming off; to be repaired or replaced. Surfacing/paint is starting to chip off some of the windowsills. Repairs needed.Particleboard corner shelf is damaged. To be repaired or replaced.Rubber mats on floor are damaged/torn. To be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a chip in the floor by the door in storage room; leaves gap under door through which rodents might enter; please fix floor.There is some wall damaged behind the chest freezer in the kitchen. Please repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cracked and taped up plastic container used to hold utensils. Discard container and replace with one in good condition. Corrected during inspection.Take-out container lids are being stored on re-used cardboard. Store the lids in a sanitary manner. Corrected during inspection; cardboard discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is not 6 inches under the shelving in the storage room and many items are on crates making it difficult to clean the floor in this area and monitor for pests. Please get more shelving and have bottom shelves at least 6" off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-walls/shelving where dusty/greasy around and above the panini grills-floor behind the chest freezer-floor in lower level storage roomIn addition, some of the kitchen shelving needs cleaning (greasy).
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottles was reading at 0ppm. Need to be testing concentration to ensure it is between 200-400ppm.Already had some chlorine solution made that was at least 100ppm. Please use this solution for sanitizing food contact surfaces/equipment until quat solution can be adjusted to proper concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the taps with paper towel after washing hands. Discussed with staff; corrected during inspection.Some foodhandlers were wearing watches and bracelets. Were removed during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs were being stored above ready-to-eat foods in one of the coolers. Shell eggs are to be stored below cooked and ready-to-eat foods. Corrected during inspection; eggs were moved to bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were personal items (coats, bags) stored with food. Personal items are to be stored separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • De-cluttering of kitchen still needed. There were boxes of toys, some plants that are not be stored in the kitchen. Need to store non-kitchen items elsewhere to protect food, for ease of cleaning and for monitoring of pests.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were chemicals being stored on a shelf next to and/or above food products. Store chemicals separately. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some meats were being kept in container and set on top of the inserts in the top of the prep cooler. As well there were some items (miso) sitting sticking up above the level of the inserts. Items were at 12C. Corrected during inspection; were moved to different area of the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat or chlorine testing strips. Quat and/or chlorine testing strips needed based on which chemical will use for sanitizing food contact surfaces/equipment.
    • 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?
      • Condition on permit states no extensive grease-laden cooking. Beef is being stir-fried with oil in fry pan for some of the menu items. Was advised a commercial exhaust canopy will be installed. In the meantime, need to minimize any grease-laden cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a chip in the floor by the door in storage room; leaves gap under door through which rodents might enter; please fix floor.There is some wall damaged behind the chest freezer in the kitchen. Please repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pieced of the Taylor Razzle machine is taped up, as well as some of the shelves in the silver fridge near it. Please ensure pieces are either properly repaired so they are easily cleanable of replace the taped-up pieces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-ceiling around air vents where dusty-wall where dusty/greasy around and above the panini grills-floor behind the chest freezer-inside bottom cupboard of the Taylor soft ice cream machine-floor around chest freezers in lower level storage room
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is not 6 inches under the shelving in the storage room and many items are on crates making it difficult to clean the floor in this area and monitor for pests. Please get more shelving and have bottom shelves at least 6" off the floor.
  4. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • De-cluttering of kitchen done but still a few items that should not be in the kitchen. Need to store non-kitchen items elsewhere to protect food, for ease of cleaning and for monitoring of pests.
    • 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?
      • Condition on permit states no extensive grease-laden cooking. Beef is being stir-fried with oil in fry pan for some of the menu items. Was advised a commercial exhaust canopy will be installed. In the meantime, need to minimize any grease-laden cooking.
    • 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 laminate edging in coming off the counter in areas; Some of the laminate is also peeling/chipped off many of the cupboard doors. Repairs needed. Duct-taping it not considered an acceptable repair.There is also a hole in the ceiling in the storage room that need to be repaired. There is a chip in the floor by the door in storage room; leaves gap under door through which rodents might enter; please fix floor.
    • 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 side splash guard to the left of the handwashing sink is coming off the wall. Also, the backsplash is damaged where caulking is missing and water has gotten underneath it. To be repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is not 6 inches under the shelving in the storage room and many items are on crates making it difficult to clean the floor in this area and monitor for pests. Please get more shelving and have bottom shelves at least 6" off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness has improved but the following areas need cleaning:-window screen that is dusty and wall above panini grill-back of swinging door/gate to exit the kitchen area
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The two spray bottles of quat sanitizer had a concentration of 0ppm. To be kept between 200-400ppm for adequate sanitizing of food contact surfaces and equipment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were turning off the taps with their hands after handwashing. To use paper towel or arm to turn off the taps to prevent re-contaminating hands.Discussed proper handwashing with staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being stored above and beside bananas. Raw meats are to be stored on lowest shelves away from ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items not used in the kitchen were being stored in the kitchen (clothing, hangars, etc). Need to store non-kitchen items elsewhere to protect food, for ease of cleaning and for monitoring of pests. Items like boxes of snacks should also be stored in one of the storage rooms as the kitchen is becoming very cluttered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not sanitizing utensils after cleaning. Must either wash, rinse, then sanitize (200ppm quat solution or 100ppm chlorine solution) or can use commercial dishwasher on-site. Dishwasher set-up during inspection to use.
    • 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?
      • Condition on permit states no extensive grease-laden cooking. Beef is being stir-fried with oil in fry pan for some of the menu items. Was advised a commercial exhaust canopy will be installed. In the meantime, need to minimize any grease-laden cooking.
    • 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?
      • Expired food permit is on display. Post current food handling permit.
    • 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 laminate edging in coming off the counter in areas; Some of the laminate is also peeling/chipped off many of the cupboard doors. Repairs needed. Duct-taping it not considered an acceptable repair.There is also a hole in the ceiling in the storage room that need to be repaired. There is a chip in the floor by the door in storage room; leaves gap under door through which rodents might enter; please fix floor.
    • 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 side splash guard to the left of the handwashing sink is coming off the wall. Also, the backsplash is damaged where caulking is missing and water has gotten underneath it.To be repaired/replaced.One of the light covers was missing in the kitchen. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is not 6 inches under the shelving in the storage room and many items are on crates making it difficult to clean the floor in this area and monitor for pests. Please get more shelving and have bottom shelves at least 6" off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-window screens-around ceiling lights, top of stove hood. wall by stove and panini grills where dusty-floor by microwave and the shelf the microwave is sitting on-back of swinging door/gate to exit the kitchen area-floor behind chest freezer