Penguin Dairy Drive Inn
4808 50 Street Spirit River AB T0H 3G0 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
7 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 logs were not available at the time of inspection.Ensure daily temperature logs are maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A raw chicken breast was noted unwrapped sitting on top of bags of raw chicken breast. Ensure food is stored in a sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoops are not being stored properly.The ice cream scoops can be stored by any of the following methods:- A continuous flow dipper well with 130 litre water holding tank, or- In ice water, or- In sanitizing solution
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hand washing sink adjacent to the 3-compartment sink had caulking that was noted in disrepair and in and insanitary conditionEnsure to recaulk the hand washing sink and ensure it is maintained in a sanitary manner
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exhaust hood vents were noted in an insanitary manner Please ensure hood vents are cleaned and maintained in a sanitary manner
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The white freezer.- All food equipment and storage handles.- The bulk storage containers.- The saran wrap equipment.- The exhaust vent.- The hand washing sink by three compartment sink.- The Newco machine.Ensure all the following areas are maintained in a sanitary condition
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation records are not available.Ensure to have written sanitation records to help maintain a sanitary state in the facility.
- 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?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several used cleaning cloths were noted during the inspection.Operator placed cleaning cloths in sanitizing solution on the request of the inspector.Please ensure cleaning clothes are stored in a sanitizing solution inbetween use.
- 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 were not available at the time of inspection.Ensure daily temperature logs are maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A raw chicken breast was noted unwrapped sitting on top of bags of raw chicken breast. Ensure food is stored in a sanitary manner.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some containers in the walk-in freezer are without lids or seals to protect from contamination.Staff covered the food containers during the inspection.Ensure food containers are equipped with adequate lids during storage at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Measuring scoops were noted inside bulk food containers.2. Bowls are being used as scoops.Operator removed the measuring scoops and bowl during the inspection.1. Ensure that scoops and utensils are not being stored inside bulk food containers2. Ensure bowls are not being used as scoops.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Several hand washing sinks were not equipped with liquid soap.The operator refilled the soap dispenser during the inspection.Ensure hand washing sinks are equipped with liquid soap at all times.
- 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 following surfaces are unsuitable:- The wooden shelve in the walk-in cooler - The wooden storage table near the three-compartment sink. -The black trolley is lined with cardboard and foil paper.- The top of the oven is lined with cardboard and foil paper.Ensure that surfaces are smooth, durable, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hand washing sink adjacent to the 3-compartment sink had caulking that was noted in disrepair and in and insanitary conditionEnsure to recaulk the hand washing sink and ensure it is maintained in a sanitary manner
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exhaust hood vents were noted in an insanitary manner Please ensure hood vents are cleaned and maintained in a sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoops are not being stored properly.The ice cream scoops can be stored by any of the following methods:- A continuous flow dipper well with 130 litre water holding tank, or- In ice water, or- in sanitizing solution
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- The white freezer.- All food equipment and storage handles- The condenser fan in the walk-in cooler.- The ceiling of the walk-in cooler was noted with a mold-like substance - The bulk storage containers.- The saran wrap equipment.- The exhaust vent.- The floor below the blue crates in the cooler.- The toaster.- The ice machine.- The storage table by the sink.- The storage racks in the walk-in cooler.- The hand washing sink by three compartment sink.- The Newco machine.Ensure all the following areas are maintained in a sanitary condition
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation records are not available.Ensure to have written sanitation records to help maintain a sanitary state in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- The raw chicken was thawed in standing water. The chicken was partially frozen. The staff was asked to thaw the raw chicken under running water. Food may be thawed:i) under refrigeration at 4 degrees Celsius. ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chest cooler in the front cash area is not in function. Ensure the chest cooler kept open at night to air out so that no mold growth happens.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 compartment sink faucet is leaking. Ensure faucet is either repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management 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?
- Daily temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 compartment sink faucet is leaking. Ensure faucet is either repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation program has not been implemented and cleaning logs are not kept.Implement written sanitation plan and keep daily, weekly and monthly cleaning logs.
- 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?
- Monitoring Inspection
17 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are not kept in a sanitizer solution.Ensure cleaning cloths are kept in a 100 ppm bleach solution when not in use. Sanitizer solution must be changed frequently throughout the day.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler crack an egg and did not wash hands immediately after that.Ensure hands are washed after handling raw eggs, meat and seafoods.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler not remove gloves after changing task. Ensure glove use policy is in place. Glove use does not replace handwashing and gloves must be changed after each task or when interupted.
- 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?
- Daily temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
- 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?
- High risk food items are not dated. e.g. sliced deli meats.Ensure all high risks food items are dated. For deli meats, once package is opened, it must be used within 14 days.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were found in the dry food storage.2. Opened food bags were found in the dry storage areaEnsure scoops handles are kept out of food .Ensure opened foods bags are tightly resealed or stored in a food grade bucket with lid.Ensure food storage buckets are maintained in clean and sanitary condition always.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop used to dispense ice from the ice machine is not stored in a sanitary manner. Stored directly on the ice machine. Ensure scoop used to dispense ice is stored in a clean container. Both the scoop and container must be washed and sanitized at the end of each day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen food items stored in containers inside the walk in freezer do not have lids. Ensure all food items are stored in food grade containers with a tight lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available to verify food safety temperatures. Ensure a probe thermometer is available on site at all times to verify food safety temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration units and freezers are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units and freezers are equipped with a thermometer to monitor temperature daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw eggs in a tray are not kept at proper storage temperatures when not in use. Ensure eggs are kept at a temperature not exceeding 7 Deg C. Keep eggs inside the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the drive thru hand washing was empty. Ensure there is always an adequate supply of liquid soap and single use paper towels at the hand washing sink.
- 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?
- Food handling permit is not displayed.Ensure food handling permit is displayed in a location where it is easily visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights fixtures inside the kitchen do not have shatter proof covers.Ensure all light fixtures are installed with shatter proof covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following is dirty:- cart - bulk bin lidsEnsure all the items listed above are cleaned and maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 compartment sink faucet is leaking. Ensure faucet is either repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation program has not been implemented and cleaning logs are not kept.Implement written sanitation plan and keep daily, weekly and monthly cleaning logs.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?