Portage Grill
9531 94 Avenue Lac La Biche AB T0A 2C0 · Food - General
9 inspections
- Monitoring Inspection
2 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?
- Sticker on the ventilation hood indicates that the unit is overdue for servicing.Have the ventilation units serviced by a qualified professional.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor has been replaced.In the dish pit, there are two unfinished sections near the drains.Ensure these sections are finished so they are smooth, impervious to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fridge #3 needs an internal thermometer.Ensure all cold holding units have an internal thermometer to monitor temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: there is a plan in place to replace the floor in December.
- 23. Is the facility maintained in a clean and sanitary condition?
- The grout in the floor tiles in Fridge #3 appeared discolored/dirty and requires cleaning.Clean the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available. Obtain quat test strips capable of measuring 200-400 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- A floor tile near the new ovens was chipped. Several other tiles in the area show signs of damage.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths were on food contact surfaces.One bucket with a cleaning cloth was observed. The solution in the bucket measured 0 ppm quat sanitizer solution.A solution of 200 ppm quat sanitizer solution was prepared during inspection and fresh cloths placed in the solution.Dirty cloths were placed into a bin for washing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ice pack for the butter packets in the front soup service area was no longer cold.Ice pack was replaced during inspection.Ensure ice packs are checked frequently and replaced as needed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips could not be located during inspection.Obtain new test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared.If solutions are used over multiple days, test solution each day it is in use.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- One spray bottle was found in the kitchen with no label. Contents are unknown.Ensure all bottles are labeled to indicate contents.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Chocolate muffins at the till are not wrapped or covered.Ensure baked goods are wrapped or covered to protect from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips expired in February 2023.Obtain current test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared.If solutions are used over multiple days, test solution each day it is 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?
- There was no paper towel in the dispenser at the handwashing sink in the dishwashing area.Ensure the handwashing sink in the dishwashing area is stocked with soap and paper towel in dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an oil like substance observed beneath a small mixer in the back storage room.Oil may be leaking from the mixer.Clean the oil like substance.It is recommended to place parchment paper, tinfoil or something similar beneath the mixer to facilitate cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?