Ohpaho Grill
4902 69 Street Leduc AB T9E 0J5 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 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
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wiping cloths are used to clean food contact surfaces. Soap froth is observed in sanitizer solution. Onsite employee revealed that soap and bleach are added to prepare sanitizer solution. Onsite employee is educated about how to prepare sanitizer solution. Guidelines for the use of wiping cloths is provided to the onsite employee. Onsite employee is advised to remove the dirty wiping cloths, use washer wiping cloths and keep them in sanitizer solution while in use. Onsite employee prepared fresh sanitizer solution and used new wiping cloths at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of high-risk food stored in hot holding is recorded between 35 to 40 degrees Celsius. Operator is advised to discard the food stored in this hot holding and exposed to temperature abuse. Operator discarded it at the time of inspection. Operator is advised to maintain high risk food above 60 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are not provided to test sanitizer concentration of sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink in the front side food preparation area is not provided with soap. Operator is advised to provide soap with hand wash sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions