Newell Hotel Tavern
107 2 Street W Brooks AB T1R 1B8 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the walk-in cooler is 6°C which is above the require temperature of 4°C or less. Ensure cooler is operating at 4°C or less.
- 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 handwashing sink was draining very slowly.Repair the handwashing sink to ensure it drains properly
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a scoop in the ice machine. The operator removed it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the walk-in cooler is 6°C which is above the require temperature of 4°C or less. Ensure cooler is operating at 4°C or less.
- 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?
- There are mouse droppings beside the liquor cabinet. Clean and sanitize any sign of mice droppings and monitor for pest.
- 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 hand sink counter is slanted towards the wall, so it holds water. Repair counter to be smooth, cleanable and impervious to moisture.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Glass washer sanitizer is not operational. Instructed server how to perform manual sanitizing of dishes using the two-compartment sink. Check dishwasher daily with a bleach test strips to ensure sanitizer is maintained at 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Server was manually washing dishes improperly, washing first with detergent and rinsing with boiling water. The limited amount of dishes (tongs, bowls, baskets) can be run through the iodine glass washer for sanitizing, instead. This will be the new dishwashing procedure.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?