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Nova Family Restaurant - Kitchen

961 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of breaded fish filets were observed to be uncovered in the walk-in freezer. Operator placed an appropriate lid onto the container during the inspection.Ensure that food items in containers are covered with an appropriate lid to prevent the introduction of contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items such as cheesecake, sliced bacon, mashed potatoes, and sandwich meats were probed with Public Health Inspector's probe thermometer and measured at a temperature of 10.6 to 12 degrees C. Public Health Inspector instructed operator to discard all high-risk food items into the garbage during the inspection. High-risk food items under refrigeration (ie. meat, dairy, seafood, cooked cereals and vegetables) must be stored at a temperature of 4 degrees C or lower to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sink at the back of the kitchen was observed to be obstructed by a garbage bin. Staff were able to move the garbage bin to an alternate location during the inspection.Ensure all hand-washing sinks are unobstructed at all times to allow ease of access for staff to perform proper hand hygiene.
    • 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 floor inside of the walk-in freezer is observed to be cracked and in disrepair. All flooring in a food facility must be smooth, durable, easy to clean and impervious to moisture.Ensure the floor is repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operator indicated that the walk-in cooler has been experiencing temperature control issues for 2 weeks. The walk-in cooler is measured at a temperature of 12.4 degrees C. The front, back, and side walls of the cooler were measured with Public Health Inspectors Infared Thermometer at a temperature of 11 degrees C or higher. Various food items (cheesecake, sliced bacon, mashed potatoes, and sandwich meats) were probed with Public Health Inspector's probe thermometer and measured at a temperature of 10.6 to 12 degrees C.THE WALK IN COOLER MUST NOT BE USED FOR FOOD STORAGE UNTIL IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4 DEGREES C OR LOWER. Investigate the issue and ensure the affected cooler is serviced/repaired. Refrigeration units must be capable of maintaining a temperature of 4 degrees C or lower for safe food storage.**Note: Operator indicated that a service technician has been contacted and is anticipated to arrive next week to service the cooler.
  3. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A cracked egg was observed in a bowl amongst other eggs in the True commercial refrigerator at the front of the kitchen. Operator discarded the damaged egg into the garbage during the inspection. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of frozen potato skins were observed to be uncovered in the walk-in freezer. Operator placed an appropriate lid onto the container during the inspection.Ensure that food items in containers are covered with an appropriate lid to prevent the introduction of contaminants.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand washing sink next to the walk-in cooler was observed to be empty. Operator refilled the dispenser during the inspection.Ensure that hand washing stations in a commercial food facility are adequately stocked with supplies at all times for proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white plastic spatula was observed to be in disrepair. Operator threw the spatula into the garbage during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition so they can be properly cleaned and sanitized.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes of whole butternut squash and whole pineapples were stored directly on the ground in the walk-in cooler. PHI instructed staff to have boxes placed on shelving and not directly on the ground. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks or pallets to prevent contamination of food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal container of processed bell peppers was observed without a cover in the walk-in cooler. Operator was able to cover the container with saran wrap. Ensure that food items in containers are covered with a lid to prevent the introduction of contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer was observed to be in disrepair with frayed metal pieces sticking out. PHI had operator throw the metal strainer in the garbage. Ensure that all kitchen utensils/equipment are maintained in good repair to prevent contamination of food products that they come into contact with.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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?
      • Cracked light fixture situated by ice machine. Please ensure light fixture is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour observed on one of the refrigeration unit doors. This was cleaned at time of visit. No action required.2. Soap dispensers in kitchen noted with food debris and build-up. One observed with dead flies from UV light. Please ensure dispensers are cleaned.3. Spice lids observed with some crumbs. Please ensure these are cleaned and wiped down. 4. Cracked ice bucket for scooper. This was discarded during time of visit. No action required.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility uses both Chlorine solution and QUAT sanitizer for sanitization of food contact surfaces.1. Chlorine solution in the red designated container was measured at 0 ppm. Operator prepared a new chlorine solution at 100 ppm during inspection.2. QUAT sanitizers in spray bottles were measured at 50 ppm. Operator replaced the old sanitizer with new solution at 200 ppm.Ensure that staff regularly monitor sanitizer concentration and replace as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips are available on site for QUAT sanitizers, and chlorine test strips are expired.Ensure that test strips for chosen sanitizer types are available on site to allow regular monitoring of sanitizer concentrations.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning clothes were found sitting on counters. Operator corrected the violation during inspection.Ensure that the cleaning clothes are routinely cleaned and kept in sanitizer solutions with adequate concentration at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was noted to be without a label. Operator labelled the container during inspection.Ensure that all chemical containers are correctly labelled so that all staff are made aware of the content, and to prevent misuse of unidentified chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of butter that require refrigeration were noted to be left at room temperature. Operator discarded the food during inspection.Ensure that all potentially hazardous food items that require refrigeration are kept at temperature at or below 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken meat was noted to be thawing in plastic bags at room temperature in the sink. The sink is not used for handwashing or dishwashing. The surface temperature was measured at 8 degrees Celsius. Operator turned the cold water on during inspection.Ensure that the surface temperature of the thawing meat is maintained below 4 degrees Celsius either under cold running water or in refrigeration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed visible to the public. Violation was corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was noted to be unclean with a build up of food debris.Ensure that all food utensils are maintained in a clean, hygienic manner to prevent growth of pathogenic bacteria.