Pats Kitchen
12 1 Avenue E Acadia Valley AB T0J 0A0 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment such as muffin pans and baking dishes are stored on the floor of the basement. Closed chemical containers are stored in the middle shelf among canned food storage.*Store food equipment off the floor on shelves.*Store chemicals below food products. In the event that a chemical is dropped or falls off a shelf, food is more protected if chemicals are stored below or in a separate area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 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?
- Mice droppings were found in hard to reach areas including corner of dry storage closet beside 2-door cooler, behind non-working Pepsi cooler and behind the walk-in cooler. Pest control records are maintained. *Clean and sanitize areas of mouse droppings. Obtain a certified pest control operator to enhance pest control measures.
- 23. Is the facility maintained in a clean and sanitary condition?
- Slicer is dirty and the pan below is accumulating grease. Garbage bin downstairs has not been emptied and can attract mice. Pizza pans and the shelf holding the pans contain pizza bread crumbs. *Clean and sanitize the mentioned food equipment, storage and garbage bins and keep these areas clean to prevent attracting pests.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler was left open. A bowl of ham is stacked on top of the inserts and measured 14 degrees. Surface of eggs and turkey meat measured 13 degrees Celsius. Breakfast sausages in a metal insert container measured 34.6 degrees Celsius. A large pot of soup on the stove top was left on the stove without heat and ranged in temperatures above and below 60 degrees Celsius. A container of gravy was left out on the counter after refilling hot holding unit. **Keep lid down on the prep cooler and do not stack food in the prep cooler. **Do not leave food out at room temperature. Move refrigerated food back to a fridge immediately. Keep foods hot (60 C or above) or cold (4 C or less). **Actively cool leftovers down quickly by transferring food to a shallow container, stirring, and moving the food into a fridge. Cooling must take place form 60 C to 20 C within 2 hours and 20 C to 4 C within 4 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink contains kitchen gloves and plants and clutter is in the way of hand washing. Paper towel is empty. **Keep sink accessible and supplied for hand washing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat is stored above and next to packages of ready-to-eat pepperoni sausage. Keep raw meat stored separate in the cooler below ready-to-eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauteed onions and mushrooms on the grill were not maintained hot above 60 degrees Celsius. Deli meat was in the process of being sliced in the back of the kitchen while meat sauce and pasta was left out on the counter for plating. Leftover soup in a pot measured 40 degrees Celsius and was not cooling down quickly. Deli meat measured 20 degrees Celsius on the slicer. Ensure hot foods or maintained hot above 60 degrees Celsius. Ensure cooling is conducted quickly from 60 to 20 degrees Celsius within 2 hours and 20 degree Celsius to 4 degrees Celsius within 4 hours. Complete food preparation tasks quickly and manage food preparation tasks to ensure food is not left at room temperature for an extended period of time.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
3 infractions
- 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?
- Weather strips on the front entry doors are not available and a crack is visible under the doors. Weather strip is also missing on the mechanical room door. Apply weather strips on the doors. Mouse droppings observed on the back door landing and a couple droppings in the two kitchen corners behind coolers. The kitchen is attached to the old curling rink and evidently mice are still finding a way into the kitchen. Enhance pest control measures. Discussed applying tamper proof bait stations on the exterior of the building and traps (no poison) inside.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two shelves under the refrigerator unit in the walk-in cooler are water damaged. Replace the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- A few areas were missed in cleaning and sanitation. Meat slicer has food particles caught in the top guard. Take apart slicer and clean and sanitize. Hot dog and pie dish contain food particles. Clean and sanitize dishes before putting dishes to use. The inside frame of the walk-in cooler shelves were not cleaned and sanitized. Clean and sanitize the mentioned areas.
- 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?