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Raskie's Kusina

259 13 Street N Lethbridge AB T1H 2R6 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked liver was out at room temperature and measured 30℃ internally. Operator stated this had been out cooling for approximately 45 minutes and was put into the cooler during inspection. Please ensure foods are cooled quickly to reduce time spent in the danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris accumulated on the floors and food splatter on some walls. Staff were going to clean after the store closed.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Four flats of unclean, non‑uniform eggs were observed on site. The operator stated the eggs originated from another location. The eggs were placed into a black garbage bag during the inspection and the operator was directed to discard them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods were observed uncovered in the warming unit. A pork product in the middle unit measured 30–40°C at the top layer, which is below the required hot‑holding temperature of ≥ 60.0°C. The operator stated that lunch service was nearing completion and the remaining product would be discarded. The inspector directed that this product was not to be donated to the soup kitchen due to temperature abuse and potential food safety risk. Food must be maintained at proper hot‑holding temperatures at all times until service ends. Other two units measured >60.0°C.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Fried chicken skin and pork chicharon were observed on display for sale at room temperature. The product labels included only a name, phone number, and ingredient list, with no indication of an approved source or confirmation of shelf stability.Items were voluntarily removed from sale during the inspection, as the operator was unable to verify that the products originated from an approved source or that they were shelf stable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice cooker containing hot rice was found in the second washroom, which the operator indicated is used for storage. However, food handling and preparation are not permitted in any washroom, regardless of its designated use. The rice cooker was removed during the inspection. The operator was advised that food preparation must occur only in approved food handling areas.Additionally, opened tin cans of tomato sauce were stored in the refrigerator. Once a can is opened, its contents must be transferred to a food-grade container to prevent chemical leaching and contamination. The tomato sauce was transferred into a food-grade plastic container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labelled; this was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken in the hot holding unit was uncovered and measured 49°C. During the inspection, the unit was adjusted to a higher temperature, and the chicken was covered. The operator was reminded that hot foods must be maintained at or above 60°C.
    • 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?
      • The posted food handling permit had expired on September 30th. As of the time of inspection the renewal had not yet been paid.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A portable gas burner connected to a propane tank was observed in use within the kitchen.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit measured at <60C upon inspection. Operator turned up temperature. Please complete temperature checks on food in the hot holding unit to ensure the food is being held above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front and back hand sinks obstructed with dishes upon inspection. Operator cleared out both hand sinks. Please ensure hand sinks are always accessible to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Hard to reach areas and high touch areas had build up of grease. Discussed specifically the range cook top and ventilation system. Please ensure these areas are cleaned and added to a cleaning schedule.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers in coolers and freezers were being stored uncovered. Operator immediately covered all containers while inspector was still present.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips available for sink and surface sanitizer. Please ensure that you have the necessary test strips available to test the concentration levels of the sanitizers used.
    • 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?
      • The food handling permit that was on display was expired. Please ensure that you have a valid food handling permit displayed in an area easily visible to patrons.
  12. Risk Management Inspection

    0 infractions

  13. Initial Inspection

    0 infractions

  14. Demand Inspection

    0 infractions