New Horizon Restaurant & Lounge
4919 49 Street Stettler AB T0C 2L2 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The surface sanitizer spray bottle concentration was too high at the time of the inspection (bleached out the test strip). Please ensure the sanitizer concentration is maintained at 100ppm (up to 200ppm is acceptable for sanitizing equipment/surfaces in-place). Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water and use test strips regularly to verify concentrations.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure the prep cooler next to the microwave is monitored as it was measuring above 4C at the time of the inspection. Please transfer all high-risk foods to the adjacent prep cooler if needed, and ensure the unit is adjusted/repaired as needed to maintain below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial chemical dishwasher was tested at 50ppm chlorine after running a cycle. Please ensure the unit is primed so that the sanitizer concentration reaches 100ppm chlorine. Please ensure the concentration is tested and verified daily with test strips.
- 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 was a mat placed underneath the 2-compartment sink made of absorbent material. Please ensure the mat is removed. Please ensure all flooring/floor covers are smooth, durable, easily cleanable and impervious to moisture.
- 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 counter was in disrepair at the hand sink. Please ensure the counter is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure the dry storage units with the glass doors are given a deep clean. Please also ensure duct tape on the chest freezer is removed (duct tape is not cleanable).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions