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Quick Meal

7407 108 Street Clairmont AB T0H 0W0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. A cloth sanitizing container was noted near the compartment sink. The concentration of the sanitizing solution was measured to be zero (0) PPM chlorine residual - NOT SATISFACTORY.The owner / operator of this facility is requested to conduct the following, namely:1. At the start of the meal service period, a new chlorine bleach and water sanitizing solution must be prepared. All cloths must then be kept in this sanitizing solution throughout the entire foodservice period. Discard this sanitizing solution at the end of the foodservice period and prepare a new solution the next foodservice period.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. High risk food (i.e. gravy) was noted in a pot and on the heating element. The temperature of this product was 27.7 Degrees Centigrade - NOT SATISFACTORY. BE ADVISED that high risk food is not permitted to be sitting in a pot on the element at a luke warm temperature. ALSO BE ADVISED that this gravy was just made as this facility recently opened.The owner / operator of this facility is requested to conduct the following, namely:1. Re-heat this gravy to 74c / 165F first, then turn the temperature down to ensure the gravy remains at 60c/140F or greater throughout the entire foodservice period.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. A cloth sanitizing solution container was noted on the main counter and contained a chlorine concentration of zero (0) PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chlorine sanitizing solutions are changed after each meal period and not used for future meal periods. All chlorine bleach sanitizing solutions must contain a concentration of 100 PPM.
    • 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?
      • At time of inspection:1. Food / Refrigeration temperature records are not being regularly monitored/recorded in the logbook provided. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all food / refrigeration temperatures are being monitored on a regular basis.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Gravy was found to be at a hot-holding temperature of 43.5 Degrees Centigrade. The hot-holding device indicated that the temperature was set to "low."2. There did not appear to be a probe thermometer available to verify the temperature of high-risk foods.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all high-risk food items are brought up to 74c/165F or greater and then turned down to 60c/140F or greater for the duration of the meal period.******THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Obtain a functional probe thermometer to be able to test all high-risk food items - to verify the correct temperature is being met or exceeded. Ensure all refrigeration units contain a functional thermometer within.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The rear kitchen hand wash sink was fully obstructed - indicating that hand washing was not being conducted within this facility.2. The front service area hand wash sink did not contain disposable hand towels within the dispenser provided.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are not obstructed. All hand wash stations must be easily accessible, equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.******THIS ISSUE WAS ADDRESSED DURING INSPECTION (FOR BOTH THE REAR AND FRONT SERVICE COUNTER HAND WASH SINKS).
    • 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?
      • At time of inspection:1. Pest control records were not found to be kept up to date within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are kept up to date within this facility and available for review during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. Deep fat frying was observed within this facility. There is no exhaust ventilation overtop this domestic deep fat fryer. Notification to County of Grande Prairie No. 1 safety codes has been made to verify whether this practice can exist within this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The general sanitation of this entire facility was poor. Various garbage and unnecessary items / debris were noted - especially in the rear kitchen facility. The front service area also requires a thorough cleaning.2. The sanitation schedule available for review was not being kept up-to-date.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize this entire facility - both front service area and rear kitchen. Remove all unnecessary items / debris that are not part of the day-to-day operation of this facility.2. Ensure the sanitation / cleaning schedule is kept up-to-date on a regular basis.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. Various waste was noted within this facility. Garbage cans were overfilled and were not emptied from a previous operational period and large cardboard grease containers were full of used cooking oil and were not properly disposed.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all waste from this facility. Used oil / grease containers must be disposed of on a regular basis - not left to accumulate.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • At time of inspection:1. The rear kitchen hand sink was not functional and was obstructed.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to inspect the rear kitchen hand wash sink and make any necessary repairs. In the meantime, use the neighboring compartment sink for hand washing.*****AT TIME OF RE-INSPECTION, A PLUMBING PROFESSIONAL HAS BEEN CONTACTED TO INSPECT THIS PLUMBING FIXTURE THIS WEEK. THEREFORE, THIS ISSUE REMAINS PENDING COMPLETION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The main compartment sink does not appear to be draining properly.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to inspect all three compartments of the 3-compartment sink to ensure all compartments are properly draining to the sanitary sewer.*****AT TIME OF RE-INSPECTION, A PLUMBING PROFESSIONAL HAS BEEN CONTACTED TO INSPECT THIS PLUMBING FIXTURE THIS WEEK. THEREFORE, THIS ISSUE REMAINS PENDING COMPLETION.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:1. Soiled cloths were found in various areas within this facility. Cloths were not being kept immersed in an approved sanitizing solution.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all cloths are kept in an approved sanitizing solution when in operation. Soiled cloths shall not be kept on any counter / surface. Once the soiled cloths are finished for the meal period, ensure they are placed in a laundry hamper.
    • 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?
      • At time of inspection:1. Temperature records (within the binder provided) have not been recorded sine 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all temperature records are being regularly maintained for this entire facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At time of inspection:1. Raw meat (including raw shell eggs) were improperly being stored in the main rear kitchen refrigeration unit. Be advised that raw meat juices did not appear to be contaminating any ready-cooked or ready-to-consume foods stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw-shell eggs are properly stored on the bottom shelf within all applicable refrigeration units.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Various chemicals / chemical spray bottles did not contain a label to identify the ingredients within each bottle.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The rear kitchen hand sink was not functional and was obstructed.2. The front counter hand sink was not fully equipped with liquid hand soap and paper towels (in the dispensers provided).The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to inspect the rear kitchen hand wash sink and make any necessary repairs. In the meantime, use the neighboring compartment sink for hand washing.2. Ensure the front counter hand sink is fully accessible and contains hot and cold potable water, liquid hand soap, and paper towels (both in the dispensers provided).
    • 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?
      • At time of inspection:1. Pest control records have not been maintained for this facility since 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure pest control records are regularly maintained for this facility. Pest control checklists must be filled out once (1) per month and kept in the binder provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The main compartment sink does not appear to be draining properly.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a plumbing professional to inspect all three compartments of the 3-compartment sink to ensure all compartments are properly draining to the sanitary sewer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The entire front counter and rear kitchen areas require a thorough cleaning and sanitizing. Various surfaces and equipment were not clean and require immediate attention.2. The sanitation schedule provided in the binder has not been implemented since 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Re-organize the entire front counter and rear kitchen facilities. Remove all cardboard and other debris that are not part of the day-to-day operation of this facility.2. Clean / sanitize the entire front counter and rear kitchen facilities. Ensure all walls, floors, ceilings and equipment (both inside and out) are cleaned and sanitized.3. Ensure the cleaning schedule is re-implemented for this entire facility.