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Osho Express

170 Columbia Boulevard Lethbridge AB T1K 4A4 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Quaternary ammonium (Quat) test strips were not available to measure the concentration of the Quat sanitizer.
    • 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 exhaust filters were observed to have grease buildup. Please ensure they are cleaned regularly and maintained in a sanitary condition.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottles was measured at 50 ppm. The operator replaced the sanitizer, and it was measured at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The Quat sanitizer spray bottles were unlabeled. The operator labeled them at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator by the kitchen entrance and the prep cooler were measured at 6°C and 11°C, respectively. Please ensure that temperatures are maintained at 4°C or lower at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium (Quat) test strips were not available to measure the concentration of the Quat sanitizer.
    • 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 exhaust filters were observed to have grease buildup. Please ensure they are cleaned regularly and maintained in a sanitary condition.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of rice and a bag of potatoes were observed stored directly on the floor. Food must be stored off the ground in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside containers of flour and rice. The operator removed the scoops and placed them in a designated area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers. Ensure that thermometers are in the coolers to measure its temperature.
    • 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 valid permit is not displayed for public view.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer measured >400 ppm and was diluted during the inspection. A few test strips were left with the operator; the facility needs to obtain test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and food debris under the prep cooler and cook line that requires deep cleaning.
  9. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were found in the prep cooler and operator was advised to remove them from the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs spray measured 50 ppm and was refilled during inspection and measured 200 ppm; the QUATs dispenser is not operating properly. The owners will call the chemical supplier to repair immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers have thermometers. Operators informed to check left prep cooler to ensure it returns to ≤4.0 degrees Celsius as inspection occurred after lunch.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and food debris under the prep cooler and cook line that requires deep cleaning.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer, in the sanitizer bottle, was 0ppm. This was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of food debris on the cooler shelves and in hard to reach areas.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food in the coolers were being stored uncovered. There were items in the prep cooler being covered with a microfiber cloth. Please ensure that all food is covered with food-grade material to prevent contamination.
  12. Monitoring Inspection

    0 infractions