Ranchers Castle
4213 Highway 2A Ponoka AB T4J 1J8 · Food - General
12 inspections
- Risk Management 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?
- In the cooking area, the rubber cove base is in a state of disrepair. The cove base is detached from the wall area, and there is a buildup of debris. Please ensure the rubber cove base is reattached to the wall, and the debris is removed to allow for easy cleaning and to maintain the building material integrity.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the pieces of cooking equipment is leaking grease, which has started pooling on the floor behind the equipment. This serves as a fire hazard, an attractant to pests, and could lead to cross-contamination of food and food preparation areas. Corrective action: The source of this leak must be identified and addressed. This is particularly important given the disrepair of the rubber cove base along the wall behind the cooking equipment. This area must also be properly cleaned and sanitized.
- 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
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The lids to the far left prep table cooler were removed once again. This creates a significant risk of contamination since food is not covered during periods of inactivity and cold air is not being trapped to maintain temperatures that inhibit bacterial growth. During the inspection, the surface temperature of the top compartment was 10 degrees Celsius. Staff, therefore, were directed to put the lids back onto the cooler. The lids to this cooler are freestanding, and there are not any hinges on the table to connect them to. It is recommended that a solution be implemented so food handlers have convenient access to the contents of the cooler while also protecting the food from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the cooking area, the rubber cove base is in a state of disrepair. The cove base is detached from the wall area, and there is a buildup of debris. Please ensure the rubber cove base is reattached to the wall, and the debris is removed to allow for easy cleaning and to maintain the building material integrity.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. One of the prep table coolers measured at a temperature of 20 degrees Celsius. The food items being stored in this cooler were warm and sitting at room temperature for an indeterminate period of time. As a result, these food items were removed from the cooler and discarded during the inspection. 2. The covers to the top compartment of the other prep table cooler had been removed and replaced with a thin plastic film, which was insufficient to trap the cool air and maintain foods at the necessary temperature. The covers were placed back onto the cooler during the 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?
- In the cooking area, the rubber cove base is in a state of disrepair. The cove base is detached from the wall area, and there is a buildup of debris. Please ensure the rubber cove base is reattached to the wall, and the debris is removed to allow for easy cleaning and to maintain the building material integrity.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Multiple used cleaning cloths were observed not being stored in sanitizer solution. The operator was notified, and the identified cleaning cloths were placed in sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Multiple food items not covered in the walk-in cooler. The operator was notified, and the identified food contents were immediately covered.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - In the cooking area, the rubber cove base is in a state of disrepair. The cove base is detached from the wall area, and there is a buildup of debris. Please ensure the rubber cove base is reattached to the wall, and the debris is removed to allow for easy cleaning and to maintain the building material integrity.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Faucet handle on the dishwashing sink near the dishwasher is missing. Please ensure the faucet handle is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation observed in vents throughout the kitchen space. Please ensure this is removed to minimize the risk of food contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Current: The commercial refrigeration unit near the ice machine and upright cooler in the bar area still lacks a freestanding thermometer.Previous: April 24, 2025: The upright cooler situated in the bar area remains without a freestanding thermometer. Previous: 2025.02.11The upright cooler in the bar area was not equipped with functional thermometer.Please ensure that all the refrigerators are equipped with functional thermometers.2025-02-25: Violation still outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Current: June 17, 2025: The section of damaged flooring that was identified has not been repaired.Previous: April 24, 2025: A section of the kitchen floor, in the cooking area, remains unrepaired. Previous: 2025-02-11: The floor in the kitchen area was in disrepair.Please make sure that kitchen floor in the food processing area should be 1)Durable, easily cleanable and non-slip.2)Smooth so as not to allow for pooling of liquids.2025-02-25: Violation still outstanding. Repair options were discussed with manager, manager mentioned that contractor has been consulted for floor repairs.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: June 17, 2025: The facility has not yet completed a cleaning schedule.Previous: April 24, 2025: The facility has not yet developed a cleaning schedule.Previous: 2025-02-11: The written cleaning schedules were not observed during the inspection.Please make sure that written cleaning schedules are maintained to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.2025-02-25: The violation is still pending.Please use the template provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Current: The upright cooler situated in the bar area remains without a freestanding thermometer. Previous: 2025.02.11The upright cooler in the bar area was not equipped with functional thermometer.Please ensure that all the refrigerators are equipped with functional thermometers.2025-02-25: Violation still outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Current: A section of the kitchen floor, in the cooking area, remains unrepaired. Previous: 2025-02-11: The floor in the kitchen area was in disrepair.Please make sure that kitchen floor in the food processing area should be 1)Durable, easily cleanable and non-slip.2)Smooth so as not to allow for pooling of liquids.2025-02-25: Violation still outstanding. Repair options were discussed with manager, manager mentioned that contractor has been consulted for floor repairs.
- 23. Is the facility maintained in a clean and sanitary condition?
- Current: The facility has not yet developed a cleaning schedule.Previous: 2025-02-11: The written cleaning schedules were not observed during the inspection.Please make sure that written cleaning schedules are maintained to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.2025-02-25: The violation is still pending.Please use the template provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2025.02.11The upright cooler in the bar area was not equipped with functional thermometer.Please ensure that all the refrigerators are equipped with functional thermometers.2025-02-25: Violation still outstanding
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-02-11: The floor in the kitchen area was in disrepair.Please make sure that kitchen floor in the food processing area should be 1)Durable, easily cleanable and non-slip.2)Smooth so as not to allow for pooling of liquids.2025-02-25: Violation still outstanding. Repair options were discussed with manager, manager mentioned that contractor has been consulted for floor repairs.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2025-02-11: The written cleaning schedules were not observed during the inspection.Please make sure that written cleaning schedules are maintained to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.2025-02-25: The violation is still pending.Please use the template provided.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dairy cream product in the display cooler was observed to be beyond its best before date. The staff discarded it during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Following observations were made during the inspection.1)Used cleaning clothes were observed on the coffee machine.2)The sanitizing bucket prepared by staff on site was measured at less than 100 ppm.Discussed with staff the requirement of storing used cleaning clothes in the sanitizing bucket (bleach solution at 100ppm).The violations were addressed during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Observation was made regarding the open food storage containers.2) Inappropriate Scoops were used to dispense food from the storage containers (small bowls with handles).3) Multiple food items were stored directly on the floor.Please ensure that food is stored in closed containers.Use handled scoops for dispensing food. The scoops must be stored in a way that handle is not touching the food, to prevent any cross contamination.All food and food items must be maintained a minimum of 15 cm (6 in.)off the floor on racks, shelves or pallets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)The upright cooler in the bar area was not equipped with functional thermometer.2) Temperature logs were not being maintained.Please ensure that all the refrigerators are equipped with functional thermometers, regularly check the temperatures and maintain the records.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous food like boiled pasta (measured and verified at 16.4 degrees C) and garlic butter (measured at 10 degrees C) were observed at the room temperature.Discussed with the operator that the potentially hazardous foods should be stored and processed at controlled temperature.If present at room temperature, time should be monitored to ensure that it does not exceed 2 hours.Note: Garlic butter was moved to the coolers during the inspection, however boiled pasta was still present on the kitchen counter by the end of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the bar area was observed to be without the soap and paper towel.Staff replaced the soap and paper towel.Violation was addressed during the inspection.
- 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?
- 1)The rear exit door of the facility had observable gap at the bottom.The holes or gaps in exit or entrance doors can be source of pest entry.Please ensure that the door is repaired by installing new weather stripping.Note: Pest control records were not observed during the 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?
- The floor in the kitchen area was in disrepair.Please make sure that kitchen floor in the food processing area should be 1)Durable, easily cleanable and non-slip.2)Smooth so as not to allow for pooling of liquids.
- 23. Is the facility maintained in a clean and sanitary condition?
- The written cleaning schedules were not observed during the inspection.Please make sure that written cleaning schedules are maintained to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat food items displayed uncovered in walk in cooler. The walk-in cooler condenser is leaking water on top of uncovered food. This has been addressed and operator advised there is another visit expected to resolve. Food was discarded during inspection.Action: Please call maintenance to repair fan in walk-in cooler. Ensure food is NOT stored under condenser and ensure all foods are covered and protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Prep cooler surface - food items measured with probe thermometer at 8-12C. The bottom portion of the cooler is also reading above 4 degrees Celsius. The restaurant had just been open 30 minutes before inspection and the cooler might have been on a defrost cycle.Action: 1. Ensure that the top of the prep cooler and the foods stored here can be maintained below 4C (39F) at all times. A lid for the top of the cooler may help with this. Turning the temperature setting of the cooler down may also be an option. If issue continues for more than 2 hours, remove food to another cooler and call maintenance.2. Ensure temperature log is kept on site.
- 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?
- Valid permit was not presented during inspection. Current permit on display expired September, 30, 2023.Action: Please print out current permit and display prior to re-inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards need to be resurfaced or replaced.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution in a bucket observed on the floor, beneath equipment. This solution was measured at 100ppm and test strip are available on-site with good operator knowledge of the required concentration. The cloths used for wiping and sanitizing surfaces were observed on food contact surfaces such as counters. The cloths were visibly dirty and moist. PHI provided education about the rapid growth of bacteria on used cloths stored outside of sanitizing solution. Storing the cloths submerged in 100ppm chlorine solution controls the growth of bacteria so that the cloth does not act as a point of contamination. PHI also discussed storing the sanitizing buckets in places that are convenient to access by food handlers, such as by the prep area, instead of on the floor beneath equipment. Making the solution convenient to access by food handlers facilitates the use of sanitizing solutions during food handling - operator agreed with this rationale.Operator made new chlorine solutions (tested at 100ppm) and submerged new clean clothes in them before placing them near food prep areas in locations that are easy to access by food handlers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was actively in use during the inspection. When PHI tested the temperature, it measured 69C (156F) at dish level with the manifold reading no higher than 69C (156F).At dish level, the temperature should reach 71C (160F) and the manifold should reach 82C (180F).PHI noted that the pressure gauge did not indicate any change in pressure when running the dishwasher - pressure was below the indicated operational zone on the gauge - this may be a possible explanation for the low temperature.PHI showed staff and owner how to create a 100ppm chlorine solution in the dish sink and required ALL dishes/equipment to soap in this solution for 2 minutes prior to air drying.ACTION REQUIRED:Please use the 100ppm chlorine bleach solution to manually sanitize dishes that come out of the dishwasher until the dishwasher reaches the above-noted required temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser and hand soap dispenser are not mounted at the handwashing sink.The soap dispenser has come off the wall and a new paper towel dispenser is present, pending installation. Operator was working on this during the inspection.ACTION REQUIRED:Please ensure that there is a function paper towel dispenser and hand soap dispenser mounted at the handwashing station.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?