Noah's Diner - Events
340 6 Avenue E Regina SK S4N 5A4 · Food - Special Event
7 inspections
- Risk Management 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)?
- " Outstanding Violation"1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach was measured less than 50 ppm.-Ensure that the bleach is measured at 100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- " Outstanding Violation"1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips were expired. -Obtain valid chlorine test strips.
- 20. Is the facility maintained in a clean and sanitary condition?
- 1)Grease was accumulated behind the stove.2)Food debris accumulation was observed in the hard-to-reach areas.3) The grease and food debris accumulation were observed on the exhaust hood.4) The insulation was coming off near the front corner of the small freezer.Frosting was observed on the door surfaces.-Ensure that the freezer is fixed.-Clean the above-mentioned areas.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was a spray bottle with vinegar in it. A food handler said it was being used as a sanitizer.Vinegar is not an approved sanitizer. Use the 100 ppm chlorine sanitizer that was prepared.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Gucamole was stored without any means of temperature control. The internal food temperature measured 16.2C.Gucamole was placed in a cooler during the inspection. Store perishable foods away from the temperature danger zone (4 to 60C).2) Sliced tomatoes in a double stacked insert measured 14.6C on the top-of-the-line cooler.One of the inserts was removed. Store perishable foods at 4C or less under refrigeration.3) A container of burger patties was not stored entirely on the grill. Some burger patties measured 50C.The Cook reorganized the space on the grill and placed the container of burger patties in full contact with the grill. Store perishable foods at 60C or more during hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel dispenser was not available. A stack of paper towels was stored in front of the hand sink.Store handwashing supplies in suitable dispensers.
- 21. Is refuse being managed in a suitable manner?
- The wastewater holding tank did not have a cap. The opening was large and the tank was collecting rainwater at the time of inspection.Enclose the wastewater holding tank.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A paper towel dispenser was not available. A stack of paper towels was stored in front of the hand sink.Store handwashing supplies in suitable dispensers.
- 21. Is refuse being managed in a suitable manner?
- The wastewater holding tank did not have a cap. The opening was large and the tank was collecting rainwater at the time of inspection.Enclose the wastewater holding tank.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A shortened black hose was attached to the faucet of the three-compartment sink.Replace with a food grade hose or a longer faucet that can extend to all sink compartments.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There was no drain board/ rack to air dry food equipment and utensils after dishwashing.Provide a drain board/ rack.2) The dishwashing sink basins cannot accommodate large containers.Use equipment that will fit in the sinks or provide larger and deeper sinks. Equipment must be fully immersed in the sinks for proper dishwashing.
- 22. Is the temporary food establishment properly constructed, configured and maintained?
- There were holes in the ceiling by the three-compartment sink.Repair the ceiling to a smooth and washable finish.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer was measured greater than 400ppm. Use 200ppm quat sanitizer and verify with quat sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Coat hanger used to hold the paper towels fell off the support backet while trying to get paper towels. Provide a proper dispenser for the paper towels.
- 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Foul smell was noted inside the hot holding unit. Clean the hot holding unit before opening the for the festival.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer bucket was measured at 400 ppm.- A new QUAT sanitizer bucket was made during the inspection and was measured at 200 ppm.- Operator informed staff on how to properly dilute QUAT sanitizers.
- 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 at the handwashing sink.- Paper towel was restocked during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?