Norm's Roadhouse
5715 51 Street Grimshaw AB T0H 1W0 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 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?
- The loading door sill plate has a dent in it that is creating a gap under the door that could allow for pest entry. Repair the sill to remove the gap.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The walk in freezer has an extension cord running through the door for power. This is causing the door and interior to have a build up of ice. Extension cords are not acceptable long term solutions for electrical needs as it will create a fire hazard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Renovations ongoing in the back storage area. Ensure all bare wood is sealed so it is smooth, nonporous and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the back requires cleaning.
- 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?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There has been some improvement in this area however cleaning under and behind equipment is still needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 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?
- Pest control records are not available on site for review by the executive officer.There are gaps in the storeroom door that may allow for pest entry. Repair the door.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The fire suppression system is overdue for inspection. Fire Suppression systems must be inspected every 6 months in a commercial kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the drive thru area, walk in area, in and outside of the cooler, is in need of repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- There has been some improvement in this area however cleaning the ice machine in the back requires cleaning. The ceilings require cleaning. The operator indicated that someone was contracted to do this work this week.
- 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?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- It was noted during the last inspection that there was a slight issue with the hot water supply at the handsink. Employees indicated that they have to turn on the water supply below the sink to get hot water but there were repairs in progress. As hot water was available and it was seen as a temporary event it was not noted in the report. During the inspection today it was observed that an employee was washing hands in the handsink without turning the hot water on. This is not acceptable. The employee was asked to turn on the hot water and rewash their hands and they complied. The issues with the hot water supply to the handsink must be corrected as soon as possible.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Cooked ground meat left on the counter was measured to be 19.8C. Chef indicated that he did not know how long it had been there as it was there at the start of his shift. Discarded by chef during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and paper cups used as scoops are left in bulk product. Ensure scoops are stored in a manner where they are not in contact with bulk product and protected from contamination. This is still occuring. Ensure scoops are not stored in bulk products.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Fire Suppression System had deficiencies noted in October 2023. Have these deficiencies corrected.Operator indicated maintenance is scheduled for Feb 13 to correct these deficiencies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried food debris was noted on the meat slicer. The meat slicer must be dismantled and cleaned after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops and paper cups used as scoops are left in bulk product. Ensure scoops are stored in a manner where they are not in contact with bulk product and protected from contamination. Food is stored directly on the floor in the walk in freezer. Ensure food is stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Juices stored in the beer cooler are above 4C. All juices moved during inspection. Remove the paper/cardboard ling the shelves. Monitor temperature, repair if required. Once a temperature of 4C can be maintained then it can be used for juice again.
- 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?
- Gap in storeroom door is still evident. Seal the gap to prevent pest entry.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Fire Suppression System had deficiencies noted in October 2023. Have these deficiencies corrected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dried food debris was noted on the meat slicer. The meat slicer must be dismantled and cleaned after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained. Develop and maintain a cleaning and sanitation program.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Employees are not containing hair adequately. Hair must be covered with a hairnet, bandana, hat or similar. A ponytail is not acceptable hair containment.
- 09. Are chemicals stored and handled in a safe manner?
- Hand sanitizer stored with food in dry storage area. Move this to chemcial storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher is not supplying sanitizer to the rinse cycle. Dishes must be sanitized in a sink until the dishwasher is repaired. Dishwasher is leaking underneath and mold is starting to grow. Have the unit fixed, clean and sanitize the area underneath.
- 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?
- Several house flies present in the facility. The screen over the take out window and the gap in the storeroom door are providing access to pests. Repair the window screen and door to be pest proof.
- 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 ceiling in the walk in Freezer has separated and dropped. Reapir the ceiling.Lighting in the back store room is not functioning well. Replace the bulb or fixture if required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishes are not racked and sorted properly in dishwashing racks. Soiled dishes have been put away with clean dishes. All unclean dishes were moved to the sink at the time of inspection. Ensure staff are racking and sorting dishes in a manner that ensures they become clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required, in particular under and behind equipment.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?