Piros Family Restaurant
302 Main Avenue West Sundre AB T0M 1X0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The bleach sanitizer bucket was measured at 50ppm after lunch. Make sure to refresh the sanitizer solution regularly throughout the day so as to ensure it is maintained at least 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer bucket at front bus station had soap added to the bleach. Do not add soap to bleach.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The paper towel roll at the bus station hand sink needs to be in a dispenser. Provide a dispenser for the paper towel roll.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- 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?
- 1. The facility was monitoring pest activity but no records of pest control efforts were maintained. Create and maintain pest control records.
- 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?
- 1. No valid food handling permit was available during the inspection. Print out and post a valid food handling permit.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no surface sanitizer mixed up. Ensure surface sanitizer solution is available at all times when food is being prepared.Test strips were available.Sanitizer solutions were at satisfactory concentration
- 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?
- 1. The facility was monitoring pest activity but no records of pest control efforts were maintained. Create and maintain pest control records.
- 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?
- 1. No valid food handling permit was available during the inspection. Print out and post a valid food handling permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was been switched to chlorine a number of weeks ago. Chlorine test strips available. There was no chlorine residual on final rinse at the time of inspection - after three cycles. The unit was primed several times. Owner, contacted service company at time of inspection. Will manually sanitize dishes and unit will be repaired. You must ensure the chlorine concentration of the unit is checked at the start of each day to ensure it is in proper working condition. You will need to keep a record sheet of daily concentration checks. I can provide you with a template for this. Bleach is available for sanitizing. Owner was provided with my cell number to contact me when unit has been repaired. A reinspection will be done next week.
- 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
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was been switched to chlorine a number of weeks ago. Chlorine test strips available. There was no chlorine residual on final rinse at the time of inspection - after three cycles. The unit was primed several times. Owner, contacted service company at time of inspection. Will manually sanitize dishes and unit will be repaired. You must ensure the chlorine concentration of the unit is checked at the start of each day to ensure it is in proper working condition. You will need to keep a record sheet of daily concentration checks. I can provide you with a template for this. Bleach is available for sanitizing. Owner was provided with my cell number to contact me when unit has been repaired. A reinspection will be done next week.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?