Peace Hills Bingo Hall Concession - Food
1003 - 3725 56 Street Wetaskiwin AB T9A 2V6 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures in the ceiling have accumulated dust and grease particles.Clean light fixtures and ensure they are maintained on a regular cleaning schedule.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- As per the date indicated on the inspection sticker, the internal cleaning of the ventilation hood is overdue, and the fire extinguisher tag is not current.Please ensure that the ventilation hood is serviced and maintained on a regular schedule to prevent fire hazards. Additionally, all fire extinguishers must be inspected and certified annually.Manager Sue from Peace Hills Bingo has confirmed that Runaway Fire and Safety is scheduled to service the fire extinguishers this coming Friday morning. Furthermore, Max Air Ducts is booked to complete the kitchen exhaust cleaning on Monday, June 8, 2026.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff indicated that a cleaning schedule is currently not in place. Please develop and implement a comprehensive cleaning schedule for review. The schedule must include all equipment, detailed cleaning instructions, and the chemicals used.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed stored directly on countertops. To prevent surface contamination, ensure all cleaning cloths are kept in a sanitizing solution when not in use.Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The prepared chlorine solution for surface sanitization was highly concentrated. Measured at 400 ppm.Operator diluted the solution up to 100 ppm.Violation was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food packages were observed to be stored directly on the floor.Discussed with operator to make sure that food is stored atleast 15cm above the floor.Violation was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed and reviewed correct manual dishwashing procedures with the operator at the time of inspection.Dishes should be thoroughly scraped clean of food scraps, wash in the first compartment sink in detergent solution, rinse in the second compartment sink in clean potable water and then sanitized in the third compartment sink by immersion, for at least 2 minutes in a chlorine solution of 100 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- As per date of last cleaning on the sticker, the internal cleaning of hood is past due. Please ensure that ventilation hood is cleaned now and serviced on regular basis to prevent fire hazards.Manager informed that the exhaust cleaners will be here on Monday December 9/2024, so they will have an updated service sticker.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One ceramic chipped plate is in use.Plate was discarded at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Test strips present.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the deep fryer has been cleaned.
- 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
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An opened bottle of oyster sauce was stored at room temperature despite the label indicating that it should be refrigerated after opening. The sauce also had a best-before date of September 2022. The sauce was disposed of by the inspector. Please ensure all products that require refrigeration after opening are stored at <4C after opening. Also, pay close attention to best-before dates moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility uses spray bottles with bleach water and reusable cloths to sanitize surfaces in the kitchen. The cloths were observed sitting on the counters in the kitchen. If spray bottles are used, the surfaces must be wiped with disposable paper towel. An alternative method is preparing a bucket of sanitizer solution at 100ppm chlorine (bleach) and storing the cleaning cloths submerged in the solution while not in use.
- 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 not observed during the inspection. Please ensure the kitchen is equipped with chlorine test strips for testing of sanitizer solutions.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a build-up of grease on the floor under the deep-fryers. Please clean this area and ensure it is cleaned regularly moving forward.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine bleach sanitizer in the spray bottle was measured at greater than 200 ppm.- Requested operator to make new chlorine sanitizer. It was measured at 100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler door was dirty on the inside.- This was cleaned/sanitized during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?