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Ol'Berta Grill Room

A7 - 2409 16 Street Didsbury AB T0M 0W0 · Food - General

11 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottles of prepared quats sanitizer were measured at concentrations of less than 100ppm.Sanitizers were corrected to a concentration of 200ppm quats during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was stored directly above containers of prepared condiments and other foods in the walk-in cooler.Foods were moved during inspection to ensure raw meats do not have the potential to contaminate other foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Surfaces that are used as lids for pizza dough in pans have some debris build-up or otherwise appear unclean.Thoroughly clean or replace surfaces that are used as covers for prepared food.
    • 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?
      • A section of weatherstripping below the backdoor of the kitchen is loose and damaged, creating a gap that could facilitate pest entry. Repair weatherstripping to block large gaps under door that could allow pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the bar area has a buildup of mould and other debris on and near its ice generation surfaces.Clean indicated food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Containers used to store food equipment have a build-up of debris present. The cutting surfaces in the kitchen have significant discolouration. Clean indicated areas. Use lids or other suitable coverings to reduce debris entering food equipment storage containers.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quats sanitizer in spray bottles identified onsite was measured in excess of 500ppm. Quats sanitizer concentration was corrected to 200ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were observed being stored directly above produce and cooked foods in the walk-in cooler. Raw meats were moved during inspection. Ensure that foods are being properly stored to avoid potential cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at a concentration of 0ppm chlorine.Dishwasher concentration was corrected during inspection.
    • 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 Stainless steel backsplash behind the cooking line has holes in it, creating gaps that would make the surface more difficult to clean. Cover or seal gaps to render this surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza knife was observed being stored in between cooler/prep table units in the kitchen cooking line. This area is unsuitable for utensil storage due to infrequency of cleaning. Store utensils in alternate suitable areas to ensure they are maintained in a sanitary state.*Provide a countertop cleanable holder for pizza knife.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the shelving in the walk-in cooler has a build-up of debris. Clean indicated area.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member wearing disposable gloves was observed handling prepared vegetables after previously handling raw meat without replacing gloves nor washing hands. Staff member advised to wash hands and replace gloves onsite. Ensure that staff are washing hands at a frequency necessary to ensure the safe handling of food. Gloves (if worn) must be disposed of and hands washed after handling raw meat prior to handling other foods to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the raw meats in the walk-in cooler and refrigeration unit were observed being stored directly above ready-to-eat foods. Raw meats were moved to be stored below other foods during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dishware shelf near the walk-in cooler is lined with an absorbent material that is not easily cleanable. Remove lining and replace surface with a non-absorbent material that can be more easily cleaned.
    • 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 metal baseboard under the door to the walk-in freezer is peeling from the wall, making the surface more difficult to clean.The wall in the doorway of the walk-in freezer has warped or otherwise loose sections, exposing insulation material that would be difficult to clean.Remove ice from this area and re-attach or otherwise repair baseboard to ensure a more reliably cleaned surface.Repair or otherwise seal loose wall panel to ensure smooth easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored in between cooler/prep table units in the kitchen cooking line. These areas are unsuitable for utensil storage due to their infrequency of cleaning. Store utensils in alternate suitable areas to ensure they are maintained in a sanitary state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Hood vents above cooking line-The bar ice machine-Containers used to store pizza dough equipment-Wire rack used for dishware and utensil storage beside cooking line-Floor behind sugar storage containerClean indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were observed being stored directly above cooked food in the kitchen prep cooler and walk-in cooler. Raw meats were moved to appropriate alternate storage areas during inspection. Advise designating storage for raw meats to prevent future cross contamination of foods.
    • 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 metal baseboard under the door to the walk-in freezer is peeling from the wall, making the surface more difficult to clean.Remove ice from this area and re-attach or otherwise repair baseboard to ensure a more reliably cleaned surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were observed being stored in between a prep cooler and table. The edges of these tables were unclean. Utensils and table edges were cleaned and sanitized during inspection. Use alternate storage areas for utensils that can be more regularly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-Hood vents above cooking line-Areas of ceiling above food handling areas near the dishwashing sink-The bar ice machine-Containers used to store pizza dough equipment-Wire rack used for utensil storage beside cooking lineClean indicated areas
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in available spray bottles was measured at 100ppm quats. The sanitizer dispenser was measured at a concentration of 100ppm quats. Only one sanitizer bottle was measured at a correct concentration of 200ppm quats. Have the sanitizer dispenser repaired or otherwise maintain available all sanitizer at a concentration of 200ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler directly across from the grill line and stovetop was measured at an average temperature of 10C. Cheese stored at the top of the cooler was measured at a temperature of 22C, and was destroyed during inspection. Remediate cooler to ensure it is capable of reliably maintaining a temperature of 4C or lower.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in available spray bottles was measured at 100ppm quats. The sanitizer dispenser was measured at a concentration of 100ppm quats. Only one sanitizer bottle was measured at a correct concentration of 200ppm quats. Have the sanitizer dispenser repaired or otherwise maintain available all sanitizer at a concentration of 200ppm quats.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of sanitizer throughout the facility were not labeled. Accurately label all chemicals in use in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler directly across from the grill line and stovetop was measured at an average temperature of 10C. Cheese stored at the top of the cooler was measured at a temperature of 22C, and was destroyed during inspection. Remediate cooler to ensure it is capable of reliably maintaining a temperature of 4C or lower.
    • 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 to confirm the concentration of quats sanitizer was not available onsite. Acquire suitable sanitizer test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza pans were observed being stored in open crates stored directly on the floor. Move equipment off the floor or store in fully enclosed containers to prevent contamination.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in available spray bottles was measured at 100ppm quats. The sanitizer dispenser was measured at a concentration of 100ppm quats. Have the sanitizer dispenser repaired or otherwise maintain available sanitizer at a concentration of 200ppm quats.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed being stored above cooked foods and produce in proximity. A makeshift lid over peeled carrots in water was contaminated with meat liquid.Lid for produce was replaced during inspection. Organize cooler so that all raw meat products are stored below and away from other foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A garbage bag was observed being used to cover pizza dough on a countertop. Use alternate suitable food-grade materials to cover food.
  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers were measured at 100ppm quats. The sanitizer dispenser was found to be releasing an inadequate concentration. Quats sanitizer was manually mixed during inspection to a concentration of 200ppm. Continue manually mixing sanitizer or repair dispenser to maintain a concentration of 200ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of food-grade sanitizer and other chemicals were not labeled. Noted bottles were labeled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep counter in the cooking line closest to the compartment sinks was measured at a temperature of 10C. Move foods requiring refrigeration into alternate coolers that can maintain a temperature of 4C. Do not store perishable foods in this cooler for longer than two hours until it can maintain a temperature of 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was measured as dispensing a concentration of 10ppm chlorine and 45.6C across several successive cycles. A basin of quats sanitizer was prepared during inspection to allow for dishes to be manually sanitized. Repair dishwasher to ensure it can dispense 100ppm chlorine during its wash cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen near the bar does not have access to hot water. Restore hot water access to this handwashing sink.
    • 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 sides of the shelf used for spices storage are made of an absorbent material that is not easily cleanable. Paint, cover, or otherwise render these surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were observed being stored in between prep counters and tables in the kitchen. Knives were moved into alternate storage areas during inspection. Ensure utensils are stored on surfaces which are routinely cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floors of walk-in cooler under shelving-Area under deep fryers-Interior of ice machine
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Corrugated plastic was being used to store open pans of pizza. COMPLETE THE FOLLOWING:1. Replace corrugated plastic, as it is not easily cleanable. Storage items should be smooth, impervious to moisture and easily cleanable.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Sanitizer spray bottle was not labeled. Label replaced during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Baked potatoes were sitting on top of the oven for 1 hour and measured 30*C. Food handler advised they are stored there until a customer orders one, and then it is reheated. The potatoes do not sit out for more than 2 hours. COMPLETE THE FOLLOWING:1. Keep the potatoes stored below 4*C or above 60*C. Bacteria may grow to high amounts when stored at room temperature that may not be destroyed through reheating.
    • 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. The wooden shelves in the back room used for food storage were not finished. COMPLETE THE FOLLOWING:1. Refinish the shelving so it is non-absorbent, easily cleanable and smooth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting boards at the prep coolers in the cooking area were scored and discoloured.2. The hood vent filters had a buildup of burnt debris and grease. COMPLETE THE FOLLOWING:1. Please resurface/replace the cutting boards, so they are smooth and easily cleanable. 2. Clean the hood vent filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The plastic curtains at the entrance of the walk-in cooler had debris.COMPLETE THE FOLLOWING:1. Clean curtains.