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Omniplex Concession

5737 45 Avenue Drayton Valley AB T0E 1Z0 · Food - General

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 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 facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit and accompanying baskets were observed to be in an unsanitary condition. Corrective action: The above equipment must be cleaned and sanitized according to the manufacturer's instructions for use on a regular basis, as part of routine sanitation procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall general sanitation was poor. The following areas were observed to not be maintained in a clean and sanitary condition:1. In and around cooking/grilling equipment (exhaust hood filters, floors, walls, cooktop, deep fryer)2. Plastic storage containers3. Countertops, shelving, and food preparation surfaces4. Sinks5. FloorsIn addition, an open/uncovered bucket of grease and several soiled carboard boxes were observed on the floor. These items must be disposed of appropriately to prevent growth of pathogens, cross-contamination, and attraction of pests.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 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 facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 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 facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease has pooled on the floor beneath the range. 2. Surfaces, including those used in food preparation, had an accumulation of debris and food residue.3. A soiled piece of cardboard was sitting beneath a hot holding unit and has adhered to the food preparation surface. Corrective action: General sanitation practices need to be improved and occur at a greater frequency in order to maintain the facility in a clean and sanitary condition. Particular attention should be paid to food preparation and work surfaces.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste containers are not covered during periods of inactivity and waste is not being disposed of at an appropriate frequency. Odours and food in uncovered waste containers can attract and harbour pests. Corrective action: Waste containers must be covered during periods of inactivity and waste should be disposed of on a daily basis, at minimum.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions