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Park and Trestle

102 10 Street Wainwright AB T9W 1P8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Discussed with staff the cleaning frequency of meat slicers.Equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours.(If not used continuously cleaning and sanitizing could be done after each use).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)During the inspection observation was made regarding the use of carboards boxes as shelves liner.Discussed with staff that carboards boxes are made up of absorbent material and can't be easily cleaned or sanitized.Make sure to remove the cardboard boxes. 2) Some of the food items in food storage area were stored in open bags.Food/Food items must be stored in food grade containers with close-fitting lids to avoid any cross contamination or pest issues.Note: Dry storage area needs organization and cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass dishwasher in the bar area was observed to be not dispensing the chlorine.Multiple tests were done to check the chlorine concentration.Make sure to repair/replace the dishwasher so that it is able to adequately sanitize the dishes.Note: Staff onsite mentioned that order for new dishwashers is already in place.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen area was used for dual purpose of handwashing and rinsing pans.Discussed with staff to ensure that the sink is dedicated only for hand washing.Staff confirmed that moving forward the sink is dedicated for handwashing only.
    • 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?
      • 1) The exit door in the front and back kitchens were not properly sealed to the floor (Gaps were observed).2) Facility was doing its own pest control however pest control records were not being maintained.Please note that gaps in exit door can be source of pest entry.Make sure to fill the gaps to make facility vermin proof.Note: pest control checklist was provided during the inspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods are being cooled at room temperature:1) chicken wings, moved to walk in cooler.2) Cooked Brisket held on at room temperature - moved to oven at 150C for hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • SOME IMPROVEMENT HAS BEEN MADE IN COOLER.Flooring is in disrepair in a few locations:1) in the walk in cooler2) in the bar service area (missing/damaged) floor tilesPlease replace or repair indicated flooring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required. *As previously noted.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods must not be thawed at room temp.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • SOME IMPROVEMENT HAS BEEN MADE IN COOLER.Flooring is in disrepair in a few locations:1) in the walk in cooler2) in the bar service area (missing/damaged) floor tilesPlease replace or repair indicated flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer lids are damaged and must be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A through cleaning is required. All duct tape must be removed from contact surfaces.
  7. 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?
      • Flooring is in disrepair in a few locations:1) in the walk in cooler2) in the bar service area (missing/damaged) floor tilesPlease replace or repair indicated flooring.