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Penhold Family Restaurant

1060 Emma Street Penhold AB T0M 1R0 · Food - General

12 inspections

  1. 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?
      • No flies were observed to be present in the facility.The weatherstripping at the bottom of the back door does not form a tight seal, creating an entry point for pests.ACTION:Please replace/repair the weather stripping or install a door sweep at the back door so that the door forms a tight seal when closed.Please implement a screen door should staff wish to keep the door open for ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall in the bar storage room were observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, impervious to moisture and cleanable, an to prevent the harborage of pests.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pan of cooked chicken breasts was observed cooling on the counter at room temperature. The pan was covered and sealed with tin foil. The chicken was probed and measured at 42 °C. The operator stated that the product had been cooling for less than one hour.Cooked bacon was observed in a container attached to the front of the grill and was measured at 32 °C. The operator stated that the bacon had been prepared approximately one hour prior.The operator moved both meat products into refrigeration during the inspection.Please ensure that high-risk foods, whether raw or cooked, are maintained at temperatures below 4 °C or above 60 °C and are not held within the temperature danger zone of 4–60 °C for more than two hours. Only remove quantities of food from temperature control that will be used in less than 2 hours, or ensure foods are stored in appropriate temperature-controlled equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back kitchen was accessible, supplied with warm water, and stocked with soap; however, the paper towel dispenser was not operational, and no paper towels were available. Napkins were being used as an alternative at the time of inspection.Please ensure the paper towel dispenser is repaired so that it properly dispenses paper towels, or provide a suitable countertop paper towel holder located near the handwashing sink. Ensure that an adequate supply of paper towels is stocked and readily available at all times.The front bar kitchen handwashing sink was observed to have no soap or paper towels available.Please ensure the bar handwashing sink is supplied with soap and an appropriately stocked paper towel dispenser.
    • 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?
      • No flies were observed to be present in the facility.The weatherstripping at the bottom of the back door does not form a tight seal, creating an entry point for pests.ACTION:Please replace/repair the weather stripping or install a door sweep at the back door so that the door forms a tight seal when closed.Please implement a screen door should staff wish to keep the door open for ventilation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -Waste items and debris including rolls of carpet, and old furniture were observed in close proximity to the back exit door.**Please have these waste items discarded to prevent the harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall in the bar storage room were observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, impervious to moisture and cleanable, an to prevent the harborage of pests.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on food contact surfaces in the kitchen.**Please ensure soiled cleaning cloths are discarded immediately after use or stored in sanitizer at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Black garbage bags are being used to proof dough and are in direct contact with food and food surfaces.Garbage bags are chemically treated and are not food-safe.ACTION:Please discontinue use of garbage bags for food handling/preparation/storage.Please acquire food-grade bags/plastic should you require such a product to contact food and food surfaces.
    • 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?
      • Operator and PHI discussed the high volume of flies in the kitchen. Leaving the door open is prohibited as it permits pests to enter the facility. A screen door should be added should additional ventilation be required/desired.The weatherstripping at the bottom of the back door does not form a tight seal, creating an entry point for pests.ACTION:Please replace/repair the weather stripping at the back door so that the door forms a tight seal when closed.Please implement a screen door should staff wish to keep the door open for ventilation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The outside waste receptacle was observed to be filled and the waste not properly contained.-Waste items and debris including rolls of carpet and old furniture were observed in close proximity to the back exit door.**Please have these waste items discarded to prevent the harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall in the bar storage room were observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, impervious to moisture and cleanable, an to prevent the harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fume canopy filters require cleaning.**Please have these items cleaned and increase the overall frequency of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryer was visibly unclean - significant grease and food debris accumulation was visible on the deep fryer, indicating that it had not been cleaned from the previous day.ACTION: Food equipment should be thoroughly cleaned and sanitized during use and at the end of each day.Thoroughly clean the deep fryer and all other food equipment daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the stove requires cleaning. **Please have this area cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the bar storage room requires cleaning.**Please have this area cleaned.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on food contact surfaces in the kitchen.**Please ensure soiled cleaning cloths are discarded immediately after use or stored in sanitizer at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The outside waste receptacle was observed to be filled and the waste not properly contained.-Waste items and debris including rolls of carpet and old furniture were observed in close proximity to the back exit door.**Please have these waste items discarded to prevent the harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall in the bar storage room were observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, impervious to moisture and cleanable, an to prevent the harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fume canopy filters require cleaning.**Please have these items cleaned and increase the overall frequency of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the stove requires cleaning. **Please have this area cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the bar storage room requires cleaning.**Please have this area cleaned.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on food contact surfaces in the kitchen.**Please ensure soiled cleaning cloths are discarded immediately after use or stored in sanitizer at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The outside waste receptacle was observed to be filled and the waste not properly contained.-Waste items and debris including rolls of carpet and old furniture were observed in close proximity to the back exit door.**Please have these waste items discarded to prevent the harborage of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall in the bar storage room were observed to be in disrepair.**Please have the wall repaired to ensure it is smooth, impervious to moisture and cleanable, an to prevent the harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fume canopy filters require cleaning.**Please have these items cleaned and increase the overall frequency of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the bar storage room requires cleaning.**Please have this area cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor below the stove requires cleaning. **Please have this area cleaned.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packs of meat were observed to be thawing at room temperature during the inspection. Surface temperature measured at -5 degrees C. The staff indicated the meats were set out to thaw 30minutes earlier.**Ensure food items safely thawed by setting them to thaw in the cooler, under cold running water or using a microwave oven.- The staff placed the items in the cooler to thaw.
    • 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 paint on several areas of ceiling and walls of the walk-in freezer were observed to be flaking.**Please have these areas refinished to ensure that they are cleanable and to prevent the contamination of food items under storage.
  7. Risk Management Inspection

    1 infraction

    • 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 paint on several areas of ceiling and walls of the walk-in freezer were observed to be flaking.**Please have these areas refinished to ensure that they are cleanable and to prevent the contamination of food items under storage.
  8. Monitoring Inspection

    5 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?
      • The paint on several areas of ceiling and walls of the walk-in freezer were observed to be flaking.**Please have these areas refinished to ensure that they are cleanable and to prevent the contamination of food items under storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The white chest freezer.2. The Pepsi cooler.3. The bulk storage containers.**Please have these items cleaned and sanitized and increase the frequency of cleaning for these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom requires cleaning.**Please have this area cleaned and increase the frequency of cleaning for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris was observed on the floors below the cookline and prep cooler.**Please have these areas cleaned and increase the frequency of cleaning for these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage shelves in the back kitchen area require cleaning and organizing.**Please have these shelves cleaned and organized to ensure they are sanitary and organized in a manner that allows for proper routine cleaning activities.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Several staff personal items such as suitcases and a toothbrush were observed on shelves for storage of food and food equipment.**Ensure to designate an area for storing of staff personal items that is separate from areas for food preparation, food storage, utensil and food equipment storage.
    • 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?
      • Several gaps were observed below and on the side of the back exit door. **Please have weatherstripping installed to present the entry of pests.
  10. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An accumulation of food debris was observed on the meat slicer behind the blades. The clean in place procedure for the equipment was reviewed and found to be inadequate. **Please ensure the equipment is uncoupled, and the detachable parts are washed, rinsed and sanitized. The non-detachable part of the equipment is to be cleaned ensuring the removal of all food debris and then wiped twice with sanitizer. These procedures should be carried out after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Several staff personal items such as suitcases and a toothbrush were observed on shelves for storage of food and food equipment.**Ensure to designate an area for storing of staff personal items that is separate from areas for food preparation, food storage, utensil and food equipment storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag holding money was observed in the prep cooler in the kitchen.**Ensure articles not required for food preparation are stored separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers holding ready to eat food items were uncovered in the walk-in freezer.**Ensure food items are stored in a manner that protects them from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several unlabeled spray bottles were observed in the kitchen area.**Ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of meat were observed to be thawing at room temperature. The average temperature of the items was -8 degrees C using an infrared thermometer.**Ensure frozen food items are either thawed in the cooler or under cold running water.-The operator placed the items in the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator indicated that the steam hot holding unit is being used for reheating food items.**Please discontinue this practice as the units are not designed to heat food quickly enough to the required temperature of 75 degrees C. They are only to be used to keep foods that have already been reheated using other approved methods at safe temperatures (60 degrees C or above).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The appropriate test strips for monitoring sanitizer concentrations have been obtained.
    • 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?
      • Several gaps were observed below and on the side of the back exit door. **Please have weatherstripping installed to present the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Defrost, clean and sanitize the chest freezer.2. The hot holding unit requires cleaning.3. The body of the microwave oven requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was observed on the floor of the walk-in freezer.**Please have the floor cleaned and sanitized. Increase the overall frequency of cleaning for this area.
  11. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no appropriate test strips for monitoring sanitizer concentrations.
  12. Demand Inspection

    0 infractions