Phil's Restaurant
4312 49 Avenue Red Deer AB T4N 3W6 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Packaged raw meats were observed to be stored above shredded potatoes in the walk-in cooler at the time of inspection. The raw meat products were moved a different location and staff were informed of the concerns.Please ensure that food is stored in a manner that prevents the contamination of food. Raw meat products should be stored below or away from ready-to-eat foods/vegetables.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was observed to have a pail in the basin at the time of inspection. The item was removed and the staff were informed.Please ensure that hand sinks are kept unobstructed to help encourage and promote regular hand hygiene.
- 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?
- The backdoor was observed to be kept ajar upon arrival. The door was closed and a discussion was held with staff on pest management. Please ensure that the facility is kept secured from the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler fans covers were observed to be in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned and maintained in a condition that ensures the sanitary handling of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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)?
- The mechanical dishwasher was serviced the morning of the day of inspection and found to be dispensing chlorine at a concentration of 50 ppm.This was corrected by manually priming the chlorine pump before a cycle was loaded into the dishwasher. Please ensure that chlorine test strips are being used to verify that dishes are being sanitized with chlorine at a concentration of 100 ppm.The manager has been made aware of this and contacted the service technician to inspect and resolve the issue.
- 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 was hidden behind the curtain at the reception podium.Please relocate the food handling permit so that it is public facing and available for the public to view.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some corners and hard to reach areas, such as below the dishwashing area, were noted to be dirty with food and grease buildup. Please ensure that the facility is maintained in a clean and sanitary manner.
- 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
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were food containers with cooked foods in the walk-in that were left uncovered. After the conversation with the staff, the food was covered with the wrap. Please ensure the food is covered at all times to protect food from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - The pancake batter in the cooler was stored in container that was not food safe. Please ensure food is stored in food safe containers to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was observed to have a tub of lettuce in the basin at the time of inspection. The lettuce was removed and the manager was informed. Please ensure that the hand sink is kept unobstructed and used only for handwashing to help encourage regular and proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils without handles were observed in several bulk food containers in the walk-in freezer and dry storage area. Recommendations such as storing utensils with handles outside of the food were discussed with the manager. Please ensure that appropriate utensils are stored in a manner that prevents the contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A new insert of gravy in the steam table was measured with a probe thermometer to have a temperature of 33C at the time of inspection. Staff were then asked to reheat the gravy to at least 74C prior to putting the gravy back onto the table. Gravy was measured at 77C after reheating. Please ensure high-risk foods are heated or cooked to at least 74C prior to hot-holding.
- 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 available at the time of inspection.Please ensure that all testing equipment is available to help monitor concentrations of dishwashing sanitizing cycles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bucket was observed in the kitchen hand sink at the time of inspection. The bucket was then removed and a discussion was held with the manager.Please ensure that the handwashing sink is unobstructed and only used for the purpose of handwashing to encourage regular and proper hand hygiene.
- 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?
- The backdoor was observed to be propped open at the time of inspection. The door was closed after a discussion with staff.Please ensure that points of entry are secure to prevent the harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- The condenser piping and the fan cover in the walk-in freezer was observed to be in need of cleaning. Please ensure that the noted areas are cleaned to ensure sanitary food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?