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Northwestern Polytechnic - Howler's Lounge

10726 106 Avenue Grande Prairie AB T8V 4C4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use spoons and forks were not stored in an appropriate manner. business end was facing up.Ensure single use utensils are stored in a manner where the business end is facing down. Label the utensil holders to inform patrons.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Built in hot holding unit thermometer is not working.Ensure an oven thermometer is provided for the hot holding unit to monitor the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of food in the hot holding unit was 50 Deg C. Temperature was adjusted during inspection.Ensure hot holding until temperature is 60 Deg C or hotter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese sauce was cooked and kept on the hot plate. Temperature of the sauce was 43 Deg C. Food handler was instructed to reheat the sauce again. Ensure hot foods are kept at 60 Deg C or hotter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are missing at various locations in the kitchen.Ensure ceiling tiles are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Certain food equipment's cannot be plugged in electrical outlets due to an overload circuit or some other faulty electrical issues.Contact a certified electrician to address electrical outlet issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not kept.Implement cleaning schedule and keep daily cleaning logs.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing step being followed after wash and rinse of utensils and equipment. No test strip available for chlorine sanitizing solution.Ensure all utensils and equipment which comes in contact with food is washed, rinsed and sanitized. Obtain chlorine test strip to check the concentration of sanitizing solution. Required Chlorine concentration 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of butter was stored on the ground in the walk-in cooler. Ensure all food is stored 6 inch off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee pots are not being sanitized after wash and rinse cycle.Ensure coffee pots are washed, rinsed and sanitizer. The interior food contact surfaces of equipment should be cleaned and sanitized to prevent contamination of food passing through the equipment.