Onoway Burger Baron
4904 49 Street Onoway AB T0E 1V0 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A single metal mesh strainer was disposed of because it was fraying (in disrepair). All other utensils appeared to be clean and in good condition. Utensils were stored in clean drawers or on wire shelving units.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The professional cleaning and inspection of the fire suppression system was overdue (tags on the fire extinguishers indicate that the system has been overdue since November 2024). Please schedule the fire suppression inspection and inform the health inspector when the services have been scheduled and completed.UPDATE: Owner has advised that this has been scheduled.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cups or bowls were left in several of the bulk storage containers (intended for scooping). Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of Fleischmann's Yeast was found to be sitting out at room temperature. Product packaging indicates that when the product is in its sealed, original packaging it should be stored in a "cool, dry place"Once opened, it must be refrigerated. Staff could not say how long the product had been sitting at room temperature, so it was discarded out of an abundance of caution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel present in the staff washroom. And the paper towel for the 2-compartment sink for the retail area was not conveniently located. This was corrected during the inspection by placing paper towel rolls at each sink. Please note that the paper towel rolls require appropriate holders.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The professional cleaning and inspection of the fire suppression system was overdue (tags on the fire extinguishers indicate that the system has been overdue since November 2024). Please schedule the fire suppression inspection and inform the health inspector when the services have been scheduled and completed.
- 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 staff washroom opens into an area where food preparation occurs; therefore, the bathroom door must remain closed unless staff are entering or exiting the facilities. The door was closed during the inspection. The door must have a sign posted instructing staff to keep the door closed.Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The commercial Gyro cutter was observed being used by staff. What staff were questioned about cleaning it, they stated that the cutter was cleaned at the end of the day.The health inspector spoke with staff about increasing the frequency. Recommend cleaning and sanitizing after each use to prevent food buildup. AT MINIMUN, equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food accumulation and grease was observed on the commercial meat slicer. Note: The meat slicer was not observed to be in use but the importance of cleaning immediately after use must be discussed with staff. Cleaning immediately after use is important to remove food buildup before it hardens and makes cleaning difficult. Additionally, unaddressed food build up can lead to issues with pests and bacterial growth.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. Dry storage wire racking beside the office 2. The area around the commercial dough mixer 3. Light switches in the main, back kitchen area4. Areas around the handles to the walk in cooler and freezer. 5. The microwave in the main, back kitchen area. 6. The commercial cutting board for the prep cooler to the left of the 3-compartment sink.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- At the routine inspection in May of 2024, the facility owner had informed the health inspector that the renovations to the facility were limited to the seating area and washrooms. There were no renovations to the kitchen area. During the inspection on December 1, 2024 the health inspector discovered that there had been renovations in the form of expansion to the kitchen area. The kitchen/food prep area now extends down the length of the west wall of the building. Follow up with the owner or facility manager is needed to discuss:1. Access to handwash station(s) and the placement of new sinks2. Supplies for sinks in the renovated area
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Update - May 9, 2024 - The chemical concentration of the bleach sanitizers was higher than the required concentration (repeat occurrence). The solutions were all diluted appropriately during the inspection. The health inspector will re-send links to appropriate test strips that are capable of testing sanitizer solutions to ensure that they are maintained at 100 ppm.
- 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
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution bleached the test strip (concentration too high). The bleach solution was diluted during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- FOR SANITIZER SOLUTIONS: The chemical concentration of the bleach sanitizer was higher than the required concentration. The solution was diluted appropriately during the inspection. The method of use is a spray bottle and disposable paper towel. The health inspector will send some links to appropriate test strips that are capable of testing sanitizer solutions to ensure that they are maintained at 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?