Skip to content
Loading map…

Prairie Chef Restaurant

5307 49 Street Barrhead AB T7N 1A5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in containers were stored on top of ready to eat foods. Raw meats shall not be stored above any ready to eat foods. The cooler shall be re-organized to prevent raw foods above ready to eat foods. No signs of contamination/spills noted.
  3. Risk Management 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)?
      • Test papers are not available to test the dishwasher chlorine residual. Action shall be taken to obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels shall be placed in close proximity to the hand sink to prevent dripping water on the floor and potential introduce cross contamination into the kitchen.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the salad coolers was 8C. Cold holding temperature shall be under 4C. The coolers temperature setting was adjusted at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher does not have a chlorine residual. Action shall be taken to repair the dishwasher. Dishware can still be washed int he dishwasher, but a sanitizing step is required (such as 1 tbs bleach in 4 L of water in a sink)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test papers are not available to test the dishwasher chlorine residual. Action shall be taken to obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels shall be placed in close proximity to the hand sink to prevent dripping water on the floor and potential introduce cross contamination into the kitchen.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.Information update from Dec. 28: Operator stated that a plumber has been contacted and should be there in the New Year to complete the installation of the hand sink. Feb 26,2024 - A dedicated hand sink has not been installed yet. The facility has been able to keep a sink available for handwashing.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.Information update from Dec. 28: Operator stated that a plumber has been contacted and should be there in the New Year to complete the installation of the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils in the kitchen are not being maintained in good repair. 1. Metal mesh strainer had frayed metal pieces sticking out2. A rubber spatula was significantly worn and not easily cleanableManager discarded the damaged items during the inspection. Please ensure utensils are maintained in good repair prevent physical contamination of food products that they come into contact with.
  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Barewood shelving is present in the Bar cooler. Action shall be taken to cover or paint or otherwise seal the shelving. Barewood cannot be adequately cleaned and sanitized in the event of a spill.
  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dedicated hand sink is missing from the kitchen area. A dedicated sink is required as per the Alberta Food Retail and Food Services Code. A dedicated hand sink shall be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Barewood shelving is present in the Bar cooler. Action shall be taken to cover or paint or otherwise seal the shelving. Barewood cannot be adequately cleaned and sanitized in the event of a spill.