Other Side Restaurant & Lounge
4405 59 Street Stettler AB T0C 2L1 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- As discussed, I recommend using a clean microfibre mop or similar cleaning tool to remove condensation from the ceiling of the walk-in cooler, particularly after the door has been left open during deliveries. Some condensation was noted at the time of inspection, and this may help reduce moisture accumulation.Overall cleanliness of the kitchen was observed to be satisfactory. However, the kitchen door and the gate used for garbage disposal should be cleaned, as these high-touch surfaces were observed to require additional attention.Please also defrost the upright freezer located on the line, as ice accumulation was noted.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was observed above ready to eat foods. Though the raw meat was thawing on a tray it appeared as if some had splashed onto a lid as there was a pink colored substance on a lid beneath the thawing meat. Raw meat must be stored separate/beneath ready to eat foods even if it is on a tray.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility requires a thorough cleaning throughout. The kitchen door was unclean, garbage can observed heavily contaminated, vent above cooler etc.
- 25. Is food being protected from contamination during transportation?
- Foods are not be transported in a safe manner; no temperature control such as coolers being used, groceries were placed onto raw wood that was unclean and in an unorganized manner.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink is not working as intended. When the tap is turned on the water should continue to flow until the tap is turned off.
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises requires cleaning and please remove items from the kitchen that are not involved with food handling i.e. old chairs, boxes etc.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot foods must be heated to 74 C+ before being transferred into the hot holding unit. Also, please do not thaw foods at room temperature.
- 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 handwash sink was not working properly during the inspection. The owner was able to turn the water on and advised he is awaiting a part to repair it. Please let me know when it has been repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises requires cleaning including the chain and shelf above handwash sink, baking cupboard and doors leading into facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical could not be detected at the time of inspection. I suspect there may be a problem with the line.
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises requires cleaning in hard to reach areas.
- 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
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Premises requires cleaning in hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions