Noralta Inn West - Kitchen
1018 Tower Road Zama City AB T0E 4E0 · Food - General
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream of mushroom soup was measured at 64 C > 60 C.* Steam table had been turned off but food still left on steam table. Ensure food is taken off steam table if it is turned off. Spiral cheesy pasta was measured at 56 C < 60 C; deep fried chicken was measured at 46 C < 60 C.A new reach-in cooler temperature was adjusted during lunch time but it was measured at 6 C > 4 C. Requested operator to move sandwiches to the cooler that was measured at 3.2 C < 4 C at the time of inspection. Operator will have maintenance person to readjust this unit to 4 C or colder.Ice cream freezer: -19.8 C. Dipping well with cold running water to clean ice cream scoops.Milk dispensing unit food equipment: 2 C < 4 CWalk-in cooler: 3.8 C < 4 C; Walk-in freezer: -21 C < -18 C.Previous Inspection Report dated November 17, 2023:**Hot holding units' temperature measured <60C that had fish and beef sandwich. Staff adjusted temperature. CDICold holding unit temperature measured 10-12C with salads. Discussed moving product to another cold unit. Ensure someone inspects cold holding unit. Please fix.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer measured 0 ppm and lemon scented. Operator discarded product. Please purchase non scented sanitizers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw fish was being thawed above raw chicken in the walk-in cooler. Discussed thawing raw beside rather than above each other.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach spray bottle was not labelled. Operator wrote sanitizer on bottle.Discussed applying clear tape over bottle to prevent from permanent marker from smearing off.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding units' temperature measured <60C that had fish and beef sandwich. Staff adjusted temperature. CDICold holding unit temperature measured 10-12C with salads. Discussed moving product to another cold unit. Ensure someone inspects cold holding unit. Please fix.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixture near dishwashing area is not shatterproof. Install cover. The ceiling has poly plastered on it. Painting will be completed now.New flooring has been installed throughout the whole kitchen. Shelving in the dry storage area has been replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were being stored directly in dry food ingredients. Remove or install holder.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?