Rabin's Highway Eats
5002 51 Street Grassland AB T0A 0M0 · Food - General
3 inspections
- Risk Management Inspection
4 infractions
- 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?
- Facility does not have a permit at this time. Operator must apply to obtain a food handling permit. A permit application is submitted, and an approval inspection is conducted.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility operator does not have a valid food safety training certificate.Ensure that an approved food safety training certificate is obtained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The salt and pepper shakers have heavy buildup of grime and debris.Ensure that the salt and pepper shakers are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The staff bathroom does not have soap for handwashing. Washroom is being used to store mops and brooms.Ensure that soap is provided in the staff washroom and cleaning items such as mops and brooms are stored away out of the bathroom.
- 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?
- Initial Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution is not available during the inspection.Ensure that a chlorine bleach solution at 200 ppm is available at all times. Chlorine bleach sanitizer is prepared during the inspection and is measured to be at 200ppm.
- 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?
- Facility does not have a permit at this time. Operator must apply to obtain a food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility operator does not have a valid food safety training certificate.Ensure that an approved food safety training certificate is obtained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Utensils in the drawers beside the grill are noted to be greasy and some have food debris. 2.The salt and pepper shakers have heavy buildup of grime and debris.3.The ice cream machine is noted to be filled with old cream, the machine does not appear to have been cleaned and sanitized. 4.Food containers and dishes on shelves in the kitchen are noted to have buildup of grime and debris. 5.Some Tupperware type containers holding pizza pans have heavy grime and grease buildup.6.Knives are being stored in a holder that is made out of cardboard by the facility staff. 1-5.Ensure that all the indicated items are cleaned and sanitized.6.Knives must be stored in holder or container that is non-absorbent, smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Some racks under the handwashing sink counter area are noted to heavy dust and grime buildup. 2.The walk-in fridge racks have buildup of grime and grease.1-2.Ensure that the racks are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The shelving unit with dishes in front of the three-compartment sink is noted to have buildup of heavy grime and debris. 2.The back food prep counter has buildup of grease and grime.3.The drawers under back food prep counter have heavy buildup of grease.4.The shelving unit holding microwaves is noted to have food debris and grime.5.The floors under the deep fryer, under the handwashing sink and down the entire side is noted have buildup of food debris and grime. As well floors around the dough mixer and prep tables in that area have buildup of debris.6.The Pizza oven ventilation hood is noted to have buildup of dust and grease.7.The ventilation hood above the grill and deep fryer had buildup of grease and grime.8.The walk-in fridge shelves have heavy buildup of grime and grease. Floors in the fridge have buildup of debris. 9.The drawers beside the grill is noted to be cluttered.10.The back storage area is noted to be dusty and cluttered.11.The staff bathroom does not have soap for handwashing. Washroom is being used to store mops and brooms.1-8. Ensure the indicated areas are cleaned and sanitized.9.The drawers must be organized and cleaned.10.Ensure that this area is organized and maintained clean.11.Ensure that soap is provided in the staff washroom and cleaning items such as mops and brooms are stored away out of the bathroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A jar of cauliflower in a solution is observed to have a green layer of what appears to be mold on the top of the food.Ensure that food is inspected regularly and discarded when spoiled. Operator is instructed to discard the food during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility did not have any sanitizer solution available.The facility must have a solution of chlorine bleach sanitizer measuring at 200 ppm available and being used at all times.A chlorine bleach solution is prepared during the inspection and measured to be at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Foods in standing white fridge are measured to be at 9.1-12.4 degrees Celsius. 2.Foods in the walk-in fridge is measured to be at 9.5 to 11.5 degrees Celsius. 1-2. Fridges must be repaired or replaced as needed to ensure a temperature of 4 degrees or below is maintained. Foods discarded from the white standing cooler include cheeses, hamburgers, ground sausage, lettuce, onions and condiments such as mayonnaise, etc. that required refrigeration. Foods discarded in the walk-in cooler include prepared sauces, pizza dough, shredded cheese and sour cream.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There is no hot water available. Hot water tank is not functioning.Ensure that the hot water tank is repaired.
- 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?
- Facility does not have a permit at this time. Operator must apply to obtain a food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- The facility operator does not have a valid food safety training certificate.Ensure that an approved food safety training certificate is obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Some racks under the handwashing sink counter area are noted to heavy dust and grime buildup. 2.The walk-in fridge racks have buildup of grime and grease.1-2.Ensure that the racks are cleaned and sanitized.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?