Ranch House Restaurant and Bar
7159 50 Avenue Red Deer AB T4N 4E4 · Food - General
8 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the cooler and freezers except for the small reach in cooler at the wait staff station was tested and found to be 11 CCold storage temperatures were found to be less than 4 C in all coolers except for the small reach in cooler near the coffee station.This cooler was found to be 11C.Please repair.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested and confirmed to be about 50 ppm chlorine in the rinse water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the cooler and freezers except for the small reach in cooler at the wait staff station was tested and found to be 11 CCold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large walk-in-cooler is not keeping temperature.Measured at 10 CFood to be moved to another cooler or discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
- 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?
- Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.
- 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
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?
- Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.
- 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
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?
- Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.
- 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
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?
- Broken floor tiles seen in kitchen.Damaged dry wall still requires repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?