P & H Family Restaurant
A - 327 Macleod Trail SW High River AB T1V 1M7 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- 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)?
- 4/8/26 OUTSTANDING - Chlorine test strips still not availableChlorine test strips not available at time of inspection. Ensure test strips are available to confirm chlorine concentration for surface sanitizer.***Please obtain test strips
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4/08/2026 OUTSTANDING - Aluminum foil still not being changed often enough, observed dirty.3/12/2026 Outstanding - Aluminum foil changed every week. Please change more frequently as it creates a source of contamination4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
- 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
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop was found inside food container with handle touching product. Ensure scoop handles are stored away from product to prevent contamination.**Scoop was placed upright with handle away from the product.
- 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 not available at time of inspection. Ensure test strips are available to confirm chlorine concentration for surface sanitizer.***Please obtain test strips
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3/12/2026 Outstanding - Aluminum foil changed every week. Please change more frequently as it creates a source of contamination4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 4/10. Cleaning cloths were not being stored in sanitizer when not in use. Cleaning cloths were moved to sanitizer bucket at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 4/10. There were utensils that were stored in bucket of water. The temperature of the water was 18C. Utensils must be stored in water with a temperature below 4C or higher than 60C or sanitizer. Staff discarded the water and refilled the container with water and ice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 4/10. Outstanding**The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was a bag of onions stored by the mop sink. Ensure food is stored away from the mop sink to prevent contamination. Onions were moved at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 8/21. Violation Outstanding:Paper towels can be used they are changed daily. Aprons were observed being used to cover food in the standing cooler. Ensure all food is stored in containers with covers that are food-grade.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was broth that was cooling in a pot on the floor. The temperature of the broth was 45C. All food must be rapidly cooled. This can be done using an ice wand, an ice bath, or in small containers in the cooler. The broth was moved to the cooler at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The aluminum foil lining the back of the oven was dirty. Aluminum foil must be changed frequently. Change aluminum and clean the wall underneath.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer solution in the bucket was measured at 0ppm. Bleach was added to solution at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Aprons were observed being used to cover food in the standing cooler. Ensure all food is stored in containers with covers that are food-grade.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Violation (Outstanding):Ensure all cleaning cloths are left in sanitizer solution when not in use. Cleaning cloths were stored on the counters and not in a sanitizer solution. Please ensure all wiping and cleaning cloths are stored in an approved sanitizer when not in use to reduce the risk of pathogen growth and contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Alcohol-based sanitizer was being used to sanitize the food preparation surfaces. This is not an approved surface sanitizer. Approved surface sanitizers include:1. 100ppm bleach/chlorine solution2. 200ppm Quats solutionEnsure all food preparation surfaces are sanitized with an approved surface sanitizer. A bleach surface sanitizer spray bottle was obtained and brought to the kitchen for use during time of inspection. Use 100 ppm bleach for food surface sanitation to ensure proper sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils (Forks and spoons) in cook/prep area were stored with the handles facing down.Please store utensils with the handles facing up, so that the employees' hands only touch the handles when retrieving the utensils to avoid contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The knives and knife sharpeners stored across from the dishwasher were stored in a container that had buildup of food debris. 2) There was build-up of grease on the ventilation canopy filters above the deep fryer (Violation Outstanding). Please clean listed areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?