Patricia Hotel - Food
208 Centre Street Patricia AB T0J 2K0 · Food - General
4 inspections
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above salad dressings in the cupboard in the bar walk-in cooler and a box of raw meat was stored on a keg and above canned beverages.*Store raw meat separately from ready-to-eat food and beverage containers to prevent contaminating food and drinks with raw meat.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer was not dispensing bleach. Hose parts have been ordered. *Use disposable cups until dishwasher is repaired. Repair bar glass washer.
- 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?
- Back screen door has a large gap under the door. Front door to the dining area is missing a seal against the right door frame.*Repair door seals.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cupboard storing oil and vinegar is greasy and not easy to clean. Utensil storage rack across the window absorbed grease and is not cleanable.*Clean and refinish or replace kitchen cupboard.*Replace utensil storage rack.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor mats behind the bar are not easy to clean and are accumulating dirt. Kitchen grease is accumulating between the grill and deep fryer. Back storage room is disorganized and not set up for pest monitoring and there is moisture in the carpet.*Manager committed to more frequent lifting and cleaning under the mats. *Clean and sanitize grease spills. *Organize storage room to allow for easier cleaning and monitoring for pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above beverages, salad dressings, pickles and tomatoes in both the kitchen cooler and bar cooler. *Store raw meat below ready-to-eat food. This was attended to immediately by manager and staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer was not dispensing bleach. Chlorine was not detected.*Repair bar glass washer.
- 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 were missing and are not being used to verify dishwasher. Use test strips daily to verify chlorine dishwasher sanitizer concentration.
- 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?
- Back screen door has a large gap under the door. Front door to the dining area is missing a seal against the right door frame.*Repair door seals.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen cupboard storing oil and vinegar is greasy and not easy to clean. Utensil storage rack across the window absorbed grease and is not cleanable.Clean and refinish or replace kitchen cupboard.Replace utensil storage rack.
- 23. Is the facility maintained in a clean and sanitary condition?
- The tops of freezers in the basement are grimy. Floor mats behind the bar are not easy to clean and are accumulating dirt. Kitchen grease is accumulating between the grill and deep fryer. Back storage room is disorganized and not set up for pest monitoring and there is moisture in the carpet.*Clean and sanitize tops of freezers and prevent grime accumulation.*Manager committed to more frequent lifting and cleaning under the mats. *Clean and sanitize grease spills. *Organize storage room to allow for easier cleaning and monitoring for pests.
- 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?
- Reusable cloth towels are not kept in a sanitizer solution (BUCKET), when not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Surfaces (walls, Floors, Ceilings, pipes) are not in good repair in the food handling area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- Chlorine test strips are to be used to confirm the bar glass dishwasher maintains a sanitizer solution of 100 Parts Per Million chlorine.
- 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 proactive do-it-yourself pest control inspection form is to be completed on a monthly schedule.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?