Parkview Restaurant
5027 50 Avenue Lamont AB T0B 2R0 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution were not at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths are not being kept in sanitizing solution. After wiping cloths become soiled they need to be laundered or kept in a sanitizing solution to prevent microorganisms from multiplying.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple meat items being thawed at room temperature. Thawing ist to occur in the cooler or sink compartment water bath.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chopping block and knives at the block had food residue on it. The chopping block surface and the knives used should be washed and sanitized after each use and not at the end of the day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Covered raw meat stored above vegetables in a walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs stored at room temperature.Ensure eggs are stored below 8C.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required behind chest freezers.By Jan 10th ensure cleaning is completed behind chest freezers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Front sanitizer has almost 0 chlorine. Kitchen one is fine at 100ppm.Make a new solution and use test strips to ensure it is at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliding door cooler was at 8C.Lower and ensure that it is operating at 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Mens washroom had no paper towels. Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs found in coolers.All food most come from approved sources. Remove all eggs that are uninspected.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The front sanitizer for the customer tables had 0 ppm of chlorine in it.Make up a new solution of 100ppm of chlorine and verify concentration with your test strips.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cutting vegetables on the chopping block without it being completely sanitary. There was dried sauce on the block.After finishing doing preparation and before switching to different food prep activity the block must be cleaned and then sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple items in the display cooler were not covered.All items must be covered to prevent contamination from other products and from things like hair.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is still cleaning required in the walk in cooler shelves and walls.Ensure this is completed prior to opening on Jan 12, 2023.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions