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Pearl's Restaurant

1 - 5020 50 Street Rocky Mountain House AB T4T 1B6 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • No temperature logs were available to demonstrate active monitoring of refrigerators, freezers.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was posted by the till counter, easily visible to customers, however it was expired.Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 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?
      • Temperature records for that day were not kept. Please ensure temperature records are maintained every day the facility is in operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A utensil for scooping rice was observed to be stored in a bowl of water at room temperature.Please ensure the utensils are cleaned and sanitized, and the water changed, at least every 2 hours. Alternatively, utensils may be stored in water held below 4C or above 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure refrigeration units are maintained in a clean and organized condition, and any excess clutter is removed.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Continues: The concentration of the bleach sanitizer concentrations was measured at 50 ppm. As of February 13th, 2025, this violation remains. While test strips were available, the color chart to is missing. A picture of the color chart was provided. Please ensure the bleach sanitizer concentration is tested daily and measured at 100 ppm.
    • 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?
      • Continues: Temperature logs for refrigeration units were not being completed at the time of the inspection. As of February 13, 2025, this violation remains. Although temperature logs have been printed out, they are still not being completed.Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: There is an excess of clutter and items that are not used in the daily operations of the facility. As of February 13, 2025, the clutter has reduced. But please ensure all clutter and excess items are removed from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: Written sanitation procedures/records were not being filled out at the time of the inspection. As of February 13, 2025, this violation remains. Although templates for sanitation procedures have been printed off, they are still not being completed.Please ensure sanitation procedures/records are being completed on a regular basis in order to ensure the safe and sanitary operation of the facility.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer concentrations was measured at 50 ppm. Please ensure the bleach sanitizer concentration is tested daily and measured at 100 ppm.
    • 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?
      • Temperature logs for refrigeration units were not being completed at the time of the inspection. Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelves below the food prep table had chipped paint, making surfaces improperly finished.Please ensure shelving and all other food contact surfaces are smooth, durable and impervious to moisture to facilitate in efficient cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a large build-up of frost in the back refrigerator. The operator indicated this would happen often and they would clean out the built up frost every couple of weeks.Please ensure the refrigerator (including the door seal) is serviced and repaired as necessary and that excess frost is cleaned up regularly to prevent contamination of food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures/records were not being filled out at the time of the inspection. Please ensure sanitation procedures/records are being completed on a regular basis in order to ensure the safe and sanitary operation of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: There is an excess of clutter and items that are not used in the daily operations of the facility. As of Jan 21, 2025, this violation remains. The operator indicated that all excess clutter and boxes would be removed once the weather improves. *** Please remove all unnecessary items not used in the daily operations of the facility and organize the back storage area to ensure the facility if easy to clean and that items and areas are easily accessed. ***
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods are being portioned into serving sizes and stored in white plastic grocery-style bags. It is unclear whether these bags are food-grade and are not transferring chemicals to the foods.*** Please provide proof that these bags are food-grade and ensure that all foods are stored in food-grade containers. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were observed at room temperature. When queried, operator stated that they were being prepared for staff lunch.*** Please ensure all foods in the facility are stored at appropriate temperatures - frozen foods <-18°C, refrigerated foods <4°C and hot foods >60°C. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • CONTINUES: There is an excess of clutter and items that are not used in the daily operations of the facility. *** Please remove all unnecessary items not used in the daily operations of the facility and organize the back storage area to ensure the facility if easy to clean and that items and areas are easily accessed. ***
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of the inspection, there was an excess of clutter in the back storage area and this area was not well organized. *** Please remove all unnecessary items and organize the back storage area to ensure the facility if easy to clean and that items and areas are easily accessed. ***