Polo's Social Lounge - Restaurant
150 - 950 Emerald Drive Sherwood Park AB T8H 0W6 · Food - General
11 inspections
- Monitoring Inspection
10 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?
- No records were available for review to verify sanitizer concentrations. An AHS food safety checklist template was provided to the operator via email for ongoing monitoring and documentation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff member’s personal phone was observed on a cutting board, and a staff drinking cup was observed on the adjacent counter. Education was provided to the operator that personal items must be stored in a designated staff area and that eating or drinking is strictly prohibited in food handling areas. Operator removed all items upon request during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cream was observed stored adjacent to the grill and measured at 10°C. The operator was instructed to immediately relocate the item to a cooler and ensure that all perishable foods are maintained at 4°C or below at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawed fries were observed stored at room temperature. Operator was advised to take only small portions from the freezer as needed and to store them in a cooler, maintaining a temperature of 4°C or below at all times. Storing thawed fries at room temperature allows the food to enter the temperature danger zone (4°C to 60°C), where bacteria can grow rapidly. Operator moved the fries to the cooler upon request during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The operator confirmed that sanitizer concentration is not being tested. The operator was instructed to routinely monitor and verify sanitizer concentrations to ensure effective sanitation and compliance with requirements.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Sink and surface cleaner sanitizer test strips were observed to be expired in June 2022.2. Iodine test strips were observed to be expired in August 2024.The operator was advised to obtain valid test strips and to routinely verify sanitizer concentrations to ensure effective sanitation.
- 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?
- A significant gap was observed beneath the back exterior door. Operator was instructed to repair and properly seal the door to prevent potential pest entry.
- 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?
- No food handling permit was observed posted in the facility. The operator was advised to obtain and post a valid food handling permit as required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the kitchen.
- 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
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The handle of the scoop was placed in the caramelized onions. The handle was re-positioned as to not be directly touching the food. Please ensure that scoop handles are not in direct contact with the food.
- 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 hot water tap for the hand wash sink near the salad prep station is leaking. Please ensure the hand wash sink is maintained in good repair at all times.2. Items were being stored in the kitchen hand sink, the sink was not readily accessible for handwashing. Please ensure the hand sink is not used for storage and is readily accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handles of some utensils have become distressed beyond the ability for adequate cleaning and sanitization to occur. Please inventory the utensils and discard or repurpose those that have become too damaged to be used in food preparation.2. Multiple chipped or broken container lids and containers observed throughout the facility. Please only used lids and containers that are maintained in good condition for the storage of food items.3. The containers that are holding cleaned and ready to use utensils are dirty and not maintained in a sanitary manner. Please ensure that the containers storing cleaned utensils are also free of debris and contamination.4. Multiple plastic cutting boards within the facility shows deep groves and staining on the surface. Please resurface or replace all cutting boards so that they are smooth, non-porous and easy to clean.5. Some containers and container lids were observed to have old tape residue that had not been removed prior to reuse.Please remove all tape residues on equipment before reusing the equipment.6. The manufacturer's shipping plastic was observed on the door to the freezer in the walking cooler. There was also manufacturer's shipping plastic on the cabinet shelves near the coffee station.Please ensure the plastic is removed to make all surfaces easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The ventilation cover in the employee bathroom was dirty and needs to be cleaned.Please ensure the ventilation cover is cleaned and maintained in a sanitary manner. 2. The cooking hood vents shows an accumulation of grease. Please ensure adequate cleaning of the hood vents is occuring regularly. 3. General cleaning is needed for the microwave at the back end of the kitchen. Both inside and outside of the microwave shows an accumulation of food debris. Please ensure all equipment is maintained in a sanitary condition. 4. General cleaning is needed for all the handles on the undercabinet coolers. Please ensure all surfaces are maintained in a clean and sanitary manner.5. The food trolley needs a deep cleaning as it was observed to have an accumulation of dirt and debris on all surfaces. Please ensure all surfaces are maintained in a clean and sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was an accumulation of debris on the ceiling of the ice machine. Staff were requested to discard of all ice, empty the machine, clean and sanitize. In the meantime staff were instructed to obtain ice from another source.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored inside bulk food items.Use a scoop with a handle and store in a way that protects food from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Wings that were apparently cooling to be portioned were 15 degrees Celsius. The wings were moved back to refrigeration until they can be immediately portioned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Items were being stored in the kitchen cook line hand sink. Keep hand sink clear at all times.2. The hot water tap for the kitchen hand sink is not operating as designed. Repair the tap so that it is working properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use coffee cups were being re-used as scoops. Single use items are to be used once and discarded as they cannot be cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Some containers had cracked lids. Do not use cracked or damaged equipment. 2. Some containers had residual tape on them. Do not use tape on containers, unless it is removed before cleaning and sanitizing. 3. There is manufacturers shipping plastic present on some of the prep coolers. Remove plastic so that it is easy to clean. 4. Some cutting boards have become deeply rutted and stained. Replace or repair cutting boards so that they are smooth, non-porous annd easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the fan cover in the walk-in cooler. 2. There was an accumulation of dust Infront of the ventilation canopy in the cook area.Clean areas noted above.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management 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?
- Hot water tap for the handwashing sink in the kitchen was in disrepair, preventing hot water supply.Repair the tap for proper handwashing.Sept 16, 2024: The hot water tap for the kitchen handwashing sink had still not been repaired. Please ensure the required repairs are completed immediately. As a temporary measure, open the lock for the hot water line underneath the sink, complete proper handwashing and close the line using a paper towel until the tap is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen counter. The staff present stored the cleaning cloth in a bucket of sanitizer solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot water tap for the handwashing sink in the kitchen was in disrepair, preventing hot water supply.Repair the tap for proper handwashing.2. The paper towel dispenser for the staff washroom handwashing sink was empty. A roll of paper towel was placed beside the sink for temporary use.Please refill the paper towel dispenser. Paper towels must be placed in appropriate dispensers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat based sanitizer in the bucket was tested at 50ppm. Ensure sanitizer is replaced every 2 hours or when visibly dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Opened sauces that required refrigeration after opening were stored at room temperature.Ensure manufacturer instruction is followed when using sauces.
- 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?
- Pest control records were not available during inspection.Ensure pest control reports are always available on site.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A black garbage bag was being used to store pizza dough. - Use a food grade bag, or container to store food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Open sauces were being stored at room temperature that were stated refrigerate after opening. Containers were moved to the refrigerator.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar hand sink did not have paper towel. Ensure all hand sinks are stocked paper towel. Manager made PHI Aware that a paper towel dispenser was on order.
- 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 had a empty pitcher being stored in it. Ensure that hand sinks are unobstructed at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer is being dispensed too strong, have chemical company come in and adjust dispenser. 2. Facility had obtained a new sanitizer (Lactic Acid) and not all staff were aware of new testing requirements. Ensure that all staff are aware of changes and how to use proper chemicals.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Upon arrival kitchen hand sink did not have soap. This was corrected during inspection. 2. Bar hand sink did not have soap or paper towel. Ensure all hand sinks are stocked with soap and paper towel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Some utensils had been damaged/ melted. Damaged utensils and equipment need to be discarded or properly repaired. 2. Clean utensils were being stored in containers that had an accumulation of debris on the bottom.Ensure that containers are routinely cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen requires organization. Non-Kitchen items are being stored and used next to kitchen items. This includes but is not limited to, office items, personal items, and tools. Properly organize kitchen, remove items that are no longer used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?