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Peter's Restaurant & Lounge

801 6 Street E Bow Island AB T0K 0G0 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Au jus measured 50C. Staff removed insert and stored on stove. Temperature measured >60C. The prep cooler in the kitchen measured 8.9C. Staff adjusted the temperature (~4C.).Appreciate your hard work on this.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Steaks stored above baked potatoes in the walk-in cooler.Bleach spray bottles were missing labels. Staff wrote sanitizer on spray bottles during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris. This has been completed by staff.Cleaning is needed underneath, behind and between the deep fryer and cookline areas. Please ensure the hard-to-reach areas and high touch surfaces are regularly cleaned.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris.Please ensure the hard-to-reach areas and high touch surfaces are regularly cleaned.
  6. Monitoring 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?
      • Mice droppings were observed in the back storage area by the back door. These were cleaned at the time of inspection. Pest management devices were observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grime on the inside of the ice machine. The grime was cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris.Please ensure the hard-to-reach areas adn high touch surfaces are regularly cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes containing food were stored directly on the floor in the walk-in freezer. Please ensure cardboard boxes with food are not stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was slightly elevated (5.6 degrees C). Please ensure the cooler is maintained at 4 degrees C or lower.
    • 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 for confirming the concentration of mixed sanitizing solutions were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff men's washroom was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in the ingredients (flour, etc.) in the bulk food containers under the counter in the back preparation area. Please ensure these utensils are not stored in direct contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was clean overall but the following areas require some additional cleaning: - The pour shield on the mixer had some caked-on batter- The can opener had some sauce on it- The cart near the grill had some food debris on several of the shelves- The floor around the hot water heater had a build-up of debris