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Red Deer Resort & Casino - Garden Terrace Lounge

3310 50 Avenue Red Deer AB T4N 3X9 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer clean-in-place buckets were available throughout the facility. The sanitizer concentration measured at 400 ppm, within the correct effective range of 200–400 ppm for Quats.---Wet cleaning cloths were observed on the counter in the Garden Terrace Lounge. Please ensure all cleaning cloths, once used, are stored in Quats sanitizer buckets to ensure they remain free of possible pathogenic contamination.During the inspection, the operators stored the cleaning cloths within the sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A full tub of garlic butter was stored on the counter adjacent to the grills where excessive heat is present and was measured to be 35°C. The operator was instructed and placed the garlic butter in the refrigerator.Please ensure only smaller portions of garlic butter are stored on counters for ease of use, ensuring they are adequately time tracked and are either finished or returned to the refrigerator once the two hours has expired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have adequate test strips for iodine and quats. The facility also did not have a probe thermometer with a max/min function to adequately monitor the internal temperatures of the high-temperature dishwashers.Please ensure an adequate thermometer with a max/min function is acquired.Please ensure iodine test strips capable of confirming the effective range between 12.5–25 ppm are acquired, and stored near Iodine dishwasher.Please ensure quats test strips capable of confirming the effective range between 200–400 ppm are acquired, such as QT-40 or QT-10.---Please ensure test strips and thermometers are regularly used to confirm dishwashers (at least daily prior to dishwasher use, or when they have not been run for a couple of hours) and sanitizers remain within their effective ranges for adequate sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back kitchen was being used to store dirty utensils. The operator removed the utensils and sent them to dishwashing.Please ensure all handwashing sinks are used solely for handwashing purposes and remain accessible at all times, ensuring adequate handwashing procedures can be conducted when required.---The handwashing sinks were accesible, provided warm water, and were stocked with soap and paper towels.
  3. 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?
      • Exhaust hood filters observed requiring a deep clean.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board observed with black marks in the deep score marks at the time of inspection. Please deep clean, repair or replace cutting board.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-portioned food items observed thawing on the counter. Please ensure to thaw under temperature control (refrigerator or during cooking process).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine concentration measured 12.5 ppm at the glass wash machine with PHI test strips. However, facility had no test strips available to verify the sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board observed with black marks in the deep score marks at the time of inspection. Please deep clean, repair or replace cutting board.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer concentration in this kitchen was not working at the time of inspection. Ensure dispenser is providing adequate sanitizer concentration or if unable to maintain, remove dispenser and use central sanitizer dispenser.2. Dirty, used cleaning cloths observed in sanitizer bucket and bowl. Ensure to place launder cleaning cloths or take them to laundry at the end of each day to prevent accumulation of dirty items and to prevent pest breeding sites.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed handling personal phone while handling food on the cook line. Please wash hands before handling food and after a non-food handling task to prevent contamination of food and food contact surfaces that are being handled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blue cloths observed used to line the bottom of container with oranges slices. Blue cloth s not a smooth, non-porous, easy to clean surface and should not be used to hold food. Discard blue cloths and please use an alternate method to hold oranges in the container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles (more than 3) observed unlabeled in the kitchen at the time of inspection. Please label all bottles (even with a marker) to identify its contents to prevent confusion and potential injusry or misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine concentration measured 12.5 ppm at the glass wash machine with PHI test strips. However, facility had no test strips available to verify the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink observed obstructed at the time of inspection. Large bowls observed in the sink and garbage bin observed in front of the sink. Hand wash sink must be accessible at all times. **** Storage is an issue in this space. Please remove items that are not used in this kitchen to create space for what is used on a daily basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Microwaves (2) observed set on a combination of a baking sheet, cardboard and blue cloths. Please ensure shelving is made of smooth, easy to clean, non-porous surfaces. Remove cardboard and blue cloths and replace with easy to clean and non-porous materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting board observed with black marks in the deep score marks at the time of inspection. Please deep clean, repair or replace cutting board.2. Drawers require cleaning. Empty contents (wash contents) and clean drawers. Please include this in regular sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All surfaces/shelves and drawers require deep cleaning and organization in the kitchen. Floors beside the fryers and by handwash sink also require a deep cleaning.*** Please include these on a written regular/weekly to monthly sanitation schedule.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions