Old Town Restaurant - Kitchen
2007 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Various wet wiping cloths were observed to be laying on preparation counters and on one of the cutting boards on the preparation coolers. Public Health Inspector instructed staff to prepare a bucket of bleach sanitizing solution at 100 ppm and to immerse the wiping cloths into the solution. Ensure that cleaning cloths used for wiping are immersed in a sanitizing solution at all times or discarded after use to prevent cross contamination of food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various boxes of food items were observed to be stored directly on the floor in the walk-in freezer. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The preparation cooler in front of the grill was observed to be missing a thermometer. Staff were able to equip the cooler with a functional thermometer during the inspection. Ensure that all refrigeration and freezer units are equipped with a functional thermometer at all times so staff can monitor and verify that safe food temperatures are being maintained (Refrigeration = 4 degrees C or lower, Freezer = -18 degrees C or lower).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A scrubbing/scouring pad was observed in the basin of the hand-washing sink. Staff removed the item when requested during the inspection. Ensure all hand-washing sinks are dedicated to hand washing ONLY and are unobstructed at all times to allow ease of access for staff to perform proper hand hygiene.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The walls behind the two-compartment sink, mechanical dishwasher and preparation table is observed to have a significant buildup of grease, dust, and food splatter. 2. Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust.3. The ceiling area above the grill is observed to have a build-up of dust.Ensure that the above noted areas are thoroughly cleaned and sanitized to ensure the premises is maintained in a clean state.**THIS IS A REPEAT VIOLATION
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizing solution in a spray bottle in the grill area was tested and measured at a concentration of 10 ppm. Staff made a fresh solution which was tested and measured between 100-200 ppm. **Note: This is a repeat violationSanitizer solutions must be made fresh daily, tested using chemical testing equipment (test strips), and maintained at required concentrations for effective sanitization of food contact surfaces & reusable food equipment when food handling is occurring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in the back food preparation area was observed to have food equipment inside the basin. Staff removed food equipment from the sink during the inspection. Ensure that designated hand washing sinks are unobstructed and easily accessible so kitchen staff can complete proper hand hygiene processes.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls behind the two-compartment sink, mechanical dishwasher and preparation table were observed to have a significant buildup of grease and dust. Ensure that the walls are thoroughly cleaned and sanitized to ensure the premises is maintained in a clean state.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust.**Update (December 27, 2024): Vents have not been cleaned and still have significant build-up of grease and dust. Ensure that these areas are cleaned more frequently so the facility is maintained in a clean and sanitary state.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizing solution in a spray bottle in the grill area was tested and measured at a concentration of 10 ppm. Staff made a fresh solution which was tested and measured between 100-200 ppm. Ensure that sanitizer solutions are made fresh daily, tested using testing equipment (test strips), and maintained at required concentrations for effective sanitization of food contact surfaces & reusable food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust. Ensure that these areas are cleaned more frequently so the facility is maintained in a clean and sanitary state.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Weather-stripping on one of the side doors noted to be worn down.Please ensure weather-stripping is repaired or replaced to prevent entry of bugs and pests into kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris observed along metal wall backsplash in main grill area. 2. Food grime also observed along the walls in the back kitchen area. 3. Wall surfacing behind storage rack in the back of the kitchen also with food debris. 1-3. Please ensure the following areas are cleaned and sanitized regularly.
- 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?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops stored in flour bulk bins. Scoops were removed at time of inspection.
- 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?
- Weather-stripping on one of the side doors noted to be worn down.Please ensure weather-stripping is repaired or replaced to prevent entry of bugs and pests into kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris observed along metal wall backsplash in main grill area. 2. Food grime also observed along the walls in the back kitchen area. 3. Wall surfacing behind storage rack in the back of the kitchen also with food debris. 1-2. Please ensure the following areas are cleaned and sanitized regularly.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Overflowing waste bins observed. This was corrected during time of visit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 in the bar area was noted to be in disrepair. The dishwasher uses chemical sanitizer, Chlorine, for the sanitization step. No active chlorine was noted with 0 ppm measured at the time of inspection.Ensure that the dishwasher is maintained in good repair, and that staff regularly monitor the sanitizer concentration. Operator will be using the dishwasher in the kitchen as a temporary solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Test strips to monitor concentration of chemical sanitizer (Chlorine) for dishwashing and surface disinfection were noted to be expired at the time of inspection.Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of dishes, utensils, and other surfaces.Update (November 1, 2023): Test strips have not been purchased.
- 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 gap was noted under the door next to the mechanical dishwasher with no weatherstripping to seal the exit.Ensure that adequate vermin proofing is installed and is in good repair to prevent entry of pests.Update (November 1, 2023): Weatherstripping has not been replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potato wedges were left at room temperature. Operator discarded the food during inspection.Ensure that all high-risk food items are stored either below 4 degrees Celsius or 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 to monitor concentration of chemical sanitizer (Chlorine) for dishwashing and surface disinfection were noted to be expired at the time of inspection.Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of dishes, utensils, and other surfaces.
- 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 gap was noted under the door next to the mechanical dishwasher with no weatherstripping to seal the exit.Ensure that adequate vermin proofing is installed and is in good repair to prevent entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large plastic colander was noted to be in disrepair. Operator discarded the utensil during inspection.Ensure that all food utensils and equipment are in good repair to prevent physical contamination of foods from broken pieces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives in the knife holder on the counter were noted to be unclean. Operator removed all knifes and the holder for washing and disinfection.Ensure that all utensils are maintained in a clean and organized manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?