Outback Country Kitchen
3 - 108 Centre Street Duchess AB T0J 0Z0 · Food - General
6 inspections
- Risk Management Inspection
5 infractions
- 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 is not operational. * Repair mechanical dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 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 current food handling permit is not displayed.* Post the food handling permit in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fry cutter is mounted on a board on the wall that is cracked, chipped and exposing particle board which is moisture absorbent and not cleanable. *Replace fry cutter mount on wall to be a smooth, cleanable finish.
- 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
5 infractions
- 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 is not operational. * Repair mechanical dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 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 current food handling permit is not displayed.* Post the food handling permit in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fry cutter is mounted on a board on the wall that is cracked, chipped and exposing particle board which is moisture absorbent and not cleanable. *Replace fry cutter mount on wall to be a smooth, cleanable finish.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A box of potatoes is stored on the floor next to the bathroom. A raw steak was stored among cooked roast beef and sandwhich meat in the fridge drawer. * Keep food elevated off the floor and covered to protect from contamination.* Raw meat must be stored separately from ready-to-eat food.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach sanitizer bottle is not labelled. * Label chemical bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
- 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 is not operational. * Repair mechanical dishwasher.* The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 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 current food handling permit is not displayed.* Post the food handling permit in public view.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was needed throughout the food preparation area. Dust is accumulating on the ceiling and behind cooler units. Crumbs are accumulating in between the countertop and edge of the tables. Grease is present between equipment. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
- 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 does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 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 operator has been sent his current FOOD HANDLING PERMIT, but he does not have it displayed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils are stored in areas that are not clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
- 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 does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
- 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 does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available.
- 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 monthly pest control inspection is not completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?