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Okotoks On Deck - Food

48065 370 Avenue E Foothills County AB T0L 0A0 · Food - General

11 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the east concession fridge. **Obtain thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Missing soap at the hand sink in the east concession. **Obtain hand soap in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Obtain approved food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.***OUTSTANDING. East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.***OUTSTANDING.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An unknown sanitizer was being used for the kitchen. **Use approved sanitizers for food contact surfaces. Iodine, QUATs or chlorine based sanitizer is acceptable. Chlorine based sanitizer can be made by mixing 1/2 teaspoon of unscented household bleach to 1 litre of water to obtain a food safe concentration of 100 ppm. Obtain corresponding test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Lids were missing on the containers holding pizza toppings. **Ensure lids are on containers when not in use to protect from potential contamination.2. Covers made out of wood were observed to be covering the deep fryers when not in use. **Ensure any covers used for the deep fryer is food grade (smooth and easily cleanable). Example would be using a metal baking sheet pan.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Diced garlic in a tube container was left overnight at room temperature. **Discard. Any vegetable that is prepared must be kept under temperature control. Under cold holding of 4 degrees Celsius or colder or under hot holding of 60 degrees Celsius or higher. ***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature obtained for the high temperature dishwasher was 48 degrees Celsius after running the machine more than 5 times. **Ensure the high temperature dishwasher reaches a maximum temperature of 71 degrees Celsius at the plate level. In the meantime, staff must manually sanitize food equipment if dishwasher cannot reach sanitizing temperature.
    • 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 for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Use of dish detergent soap at the handwashing station in the tea/coffee area. **Ensure there is a hand soap in a dispenser. Reframe from using dish detergent soap. Operator noted that the hand soap refill is on order.
    • 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?
      • Mouse droppings observed on the floor below the pizza prep table. ****Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Steady leak observed on the faucet of the right hand washing station in the Ladies' washroom. **Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the ventilation canopy exhaust grills.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  3. Risk Management Inspection

    6 infractions

    • 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 for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 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 door of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  4. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 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 for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 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 door of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  5. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 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 for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 door of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  6. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 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 for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 door of the east concession and main kitchen were open during inspection. *These doors are likely to be kept open while in operation.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 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 shelving above and around the deep fryer in the east concession is untreated exposed wood, making it difficult to clean. Finish or cover shelving to make edges smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  7. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in the east concession was measured at a concentration in excess of 200ppm chlorine. Sanitizer was diluted to 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice stored in the freezer of the east concessions was observed being stored in a garbage bag. This container is unsuitable for the storage of ice intended for human consumption. Use a suitable cleanable container or other protected food-grade covering to transport and store ice intended for human consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small Pepsi cooler in the kitchen was measured at 14C.The small Pepsi cooler in the west concessions was measured at 17C. Perishable products were removed from coolers. Service coolers and ensure they can maintain a temperature of 4C or lower prior to storing foods requiring refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit in the kitchen was measured at a temperature of 50.3C.The burger compartment of the hot-holding unit in the west concession was measured at a temperature of 54C.Adjust hot-holding units to ensure food is kept at temperatures of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. 2) Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 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 bait stations were observed in both concessions. No written pest records were observed during inspection to document the use of these devices.Provide a written record of all pest control measures undertaken at this facility.
    • 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 door of the east concession and main kitchen were open during inspection.Ensure screen doors or other reliable means of preventing pest entry into these cooking areas are in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light sets in the concessions food handling area did not have a suitable cover. Install light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • West Concession:An electrical outlet beside the handwashing sink was missing a cover.Replace cover.East Concession:The caulking behind the sink was in poor condition, allowing for water infiltration behind the wall. Replace caulking.
    • 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 shelving above and around the deep fryer in the east concession is untreated exposed wood, making it difficult to clean. Finish or cover shelving to make edges smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food utensils for the portioning of food in the east concessions were observed being stored outside of the building without lids or other protection. Do not store utensils in outdoor areas. Keep food utensils indoors or in fully enclosed containers to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder or remove from facility. Ensure knives are properly stored in a clean knife holder to maintain them in a sanitary state (do not store between prep counters).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter in the west concession had a buildup of grease and debris.Clean vent filter and surrounding vent hood.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared diluted bleach sanitizer was measured at a concentration of chlorine in excess of 200ppm. Concentration was corrected to 100ppm chlorine during inspection. Ensure test strips are being used to verify sanitizer concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The heat-sanitizing dishwasher was measured at a maximum temperature of 63.0C after several consecutive cycles. A temperature of 71C at dish level is needed to ensure sanitization of dishes is occurring. Adjust dishwasher to ensure it can reliably reach sanitizing temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. 2) Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in July 2023. The conditions of your food handling permit require a water sample to be submitted at least once per month while in operation. Submit monthly bacteriological water samples.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light sets in the concessions food handling area did not have a suitable cover. Install light cover. *Not assessed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the top door of the prep cooler was observed to be secured with a piece of duct tape.Repair this area in a manner that allows it to be easily cleaned as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire utensil was observed to have frayed and damaged pieces.A cutter utensil had a section secured with tape, which would be difficult to properly clean. Damaged utensils were removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white knife holder beside the prep cooler was observed in a visibly unclean state. Clean knife holder. Ensure knives are properly stored in a clean knife holder to maintain them in a sanitary state (do not store between prep counters).
  9. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. 2) Test strips for testing chlorine concentration of diluted bleach sanitizer was not available to use at the time of inspection. Acquire suitable equipment to verify sanitizing methods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light sets in the concessions food handling area did not have a suitable cover. Install light cover.
  10. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical currently in-use as a sanitizer (Purexall5) is unsuitable for use in a food facility due to its strength and impractical instructions for use (5-minute contact time, rinsed with water).*Staff indicated that Purexall5 use was going to be discontinued and replaced with diluted bleach. Ensure test strips are available to verify a 100ppm sanitizing concentration.*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some of the fly strips in the kitchen were observed to be in areas where they could contaminate nearby food. Ensure fly strips are not above or adjacent to any food handling or open food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen's prep cooler was measured at an ambient temperature of 20C.The concession's smaller cooler was previously measured at an ambient temperature of 14C. *Staff indicated that repair of these coolers will be scheduled. Please confirm timeframe.*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The heat-sanitizing dishwasher reached a maximum rinse temperature of 66.0C three times in a row after several consecutive cycles. A maximum temperature of 71.0C is required for a dishwasher to have sanitizing properties. Repair dishwasher to reliably reach a maximum temperature of 71.0C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. Acquire a thermometer which can accurately read the highest achieved temperature of a dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the concessions was not stored in a suitable dispenser. Have paper towel placed in dispensers to reduce potential for contamination.
    • 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?
      • Written pest control records for this facility were not available for review at the time of inspection. Prepare a written record of any pest control conducted at this facility, including the location of control devices and the frequency of their monitoring.
    • 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?
      • Both the kitchen and concession doors were open without any protective screen to prevent pest entry. Install screen doors or other mesh at entranceways to reduce the number of flies and other pests within these food handling areas.
    • 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 for this facility was not publicly displayed.Post the current food handling permit of this facility in a conspicuous place. *A new food handling permit with updated conditions will be issued. Have posted inside the restaurant once received.*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several parts of the ceiling were observed to be pealing or otherwise damaged in a way that would make them difficult to clean.2) Shelving in the kitchen's walk-in cooler had work edges exposing raw wood, and sections that were heavily rusted.3) A patch of flooring under and beside the fryer appeared to be damaged, creating an area difficult to properly clean.4) Raw wood was observed around the wall directly adjacent to the deep fryer in the concessions area. This material is porous and difficult to fully clean. Repair noted surfaces to render a smooth, easily cleaned surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used in the concessions were not being replaced frequently enough to be cleaned and sanitized at regular intervals. The concession does not have enough sinks for utensils to be cleaned and sanitized. Ensure utensils for the concessions are being returned to the kitchen for cleaning and replaced with fresh utensils at least once every two hours whenever in operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rolling pin in the kitchen had duct tape on the handle. This creates a difficult to clean area of the utensil. Repair or replace indicated utensil.
  11. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical currently in-use as a sanitizer (Purexall5) is unsuitable for use in a food facility due to its strength and impractical instructions for use (5-minute contact time, rinsed with water).Discontinue use of this product on food surfaces and switch to a suitable food-grade sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was observed to be stored above the ice machine unprotected. Ice scoop was stored in a suitable container during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen's prep cooler and standing fridge were measured at an ambient temperature of 21.6C. Staff indicated that food inside fridge had been placed within the last hour. Potentially hazardous foods were measured at temperatures around 12C and were immediately moved to alternate coolers.The concession's smaller cooler was measured at an ambient temperature of 14C. Potentially hazardous foods were removed and placed in alternate coolers. Repair or replace coolers to ensure they can maintain temperatures or 4C or lower to ensure proper cold holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer suitable for verifying the temperature of the heat-sanitizing dishwasher onsite was not available at the time of inspection. Acquire a thermometer which can accurately read the highest achieved temperature of a dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the kitchen's bar area and for the concessions was not stored in a suitable dispenser. Have paper towel placed in dispensers to reduce potential for contamination.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last known bacteriological water sample submitted for this facility was in October of 2021. Monthly water samples are expected to be submitted while in operation for a facility on a non-municipal water system. Submit a bacteriological water sample for July 2023.
    • 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?
      • Written pest control records for this facility were not available for review at the time of inspection. Prepare a written record of any pest control conducted at this facility, including the location of control devices and the frequency of their monitoring.
    • 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?
      • Both the kitchen and concession doors were open without any protective screen to prevent pest entry. Install screen doors or other mesh at entranceways to reduce the number of flies and other pests within these food handling areas.
    • 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 for this facility was not publicly displayed.Post the current food handling permit of this facility in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the overhead lights in the kitchen and concessions were not covered. Lights which are not shatterproof or otherwise encased within a protective sheath must be covered to protect food from contamination. Install light covers over any food handling or open food storage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several parts of the ceiling were observed to be pealing or otherwise damaged in a way that would make them difficult to clean.2) Shelving in the kitchen's walk-in cooler had work edges exposing raw wood, and sections that were heavily rusted.3) A patch of flooring under and beside the fryer appeared to be damaged, creating an area difficult to properly clean.4) Raw wood was observed around the wall directly adjacent to the deep fryer in the concessions area. This material is porous and difficult to fully clean. Repair noted surfaces to render a smooth, easily cleaned surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used in the concessions were not being replaced frequently enough to be cleaned and sanitized at regular intervals. The concession does not have enough sinks for utensils to be cleaned and sanitized. Ensure utensils for the concessions are being returned to the kitchen for cleaning and replaced with fresh utensils at least once every two hours whenever in operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the fryer in the concessions was found to have a build-up of grease and food debris.Clean indicated area.