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Overtime Taphouse

6608 48 Avenue Camrose AB T4V 4W1 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 back door has damaged weather stripping, which could allow pests to enterMarch 20th, 2025: There were big gaps in the back exit door.Please make sure to repair the floor adjacent to the back exit door to make it vermin proof.April 2nd, 2025: Violation was still pending.Manager confirmed that work orders are already in place to repair the weather stripping.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on the kitchen counter.Discussed with manager the storage of used cleaning cloths in sanitizer buckets to prevent the cross-contamination. Violation was corrected during the inspection.Note: Kindly make sure to store the cloths in sanitizer buckets after each use. Alternatively, sanitizer spray bottles with single use paper towels can be used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed in the sink under cold running water, however meat was not fully submerged in the water.Discussed the safe options for thawing of meat.Violation was corrected during the inspection. Food may be thawed:i) Under refrigeration at 4C or less.ii) Completely submerged in cold running water;iii) As part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) By microwaving.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the bar area handwashing sink was used for dual purpose. Bar area has two sinks, discussed dedicating one of the sinks for handwashing only.Violation was corrected during the inspections.
    • 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 back door has damaged weather stripping, which could allow pests to enterMarch 20th, 2025: There were big gaps in the back exit door.Please make sure to repair the floor adjacent to the back exit door to make it vermin proof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler in the cookline couldn't be closed properly and was unable to maintain the temperature 4 degrees C or below.Temperature was measured at around 8 degrees C.High Risk food items were removed from the equipment and moved to another cooler.Make sure to repair the coolers and maintain in clean and sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and grease was observed on the facility floor, throughout the kitchen area.Make sure to clean the floor and include it in your routine cleaning schedules to maintain it in clean and sanitary conditions.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was measured at 150 ppm. Upon request a staff member replaced the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products with absorbent packaging were left on the floor in the walk-in cooler.
    • 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 back door has damaged weather stripping, which could allow pests to enter
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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 building's heating, ventilation, and air conditioning (HVAC) system and/or the commercial kitchen ventilation are operating deficiently. There appears to be an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.) at a more than normal rate.- Please investigate and remediate the building's HVAC system and commercial kitchen ventilation to ensure proper ventilation in the kitchen (including system that handles fresh air coming in, as well as the commercial ventilation over cooking appliances).May 9, 2024: Update- Caroline noted that the air conditioning system was looked at - no concerns.- Next steps are to get the air vents/ducts cleaned.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bulk bag of flour was stored open.- Please ensure food items are stored closed/contained and protected from contamination.
    • 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 building's heating, ventilation, and air conditioning (HVAC) system and/or the commercial kitchen ventilation are operating deficiently. There appears to be an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.) at a more than normal rate.- Please investigate and remediate the building's HVAC system and commercial kitchen ventilation to ensure proper ventilation in the kitchen (including system that handles fresh air coming in, as well as the commercial ventilation over cooking appliances).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of grease and dust in the kitchen (especially the cook line area including walls, ceilings - tiles, light covers, vents/grates, etc.).- Please clean these areas. - Moving forward, please clean these areas more frequently.
  10. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was stocked with liquid soap and paper towel but did not initially have hot water. Valves were adjusted and hot water was restored. Please ensure your hand sink is supplied with a continuous supply of hot and cold water to facilitate proper hand washing.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • In Compliance: The following areas have been cleaned:1) Condenser fan guards in walk-in cooler for liquor.2) The ceiling at the cook line.Not in Compliance:- The floor under deep fryers at main cook line still requires cleaning (accumulation of grime, debris, and food).- Operator noted they will complete this by the end of the day,
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used to store ice scoop was visibly dirty.- Directed staff to run this through dishwasher during the inspection.- Please ensure this is cleaned/sanitized more frequently (recommended at least daily).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1) Condenser fan guards in walk-in cooler for liquir (accumulation of dust).2) The floor under all equipment and cooking appliances at main cook line (accumulation of grime, debris, and food).3) The ceiling at the cook line (accumulation of dust).Furthermore, the cleaning schedule (daily/weekly/monthly) should be adjusted so that these areas are maintained in a clean and sanitary manner.