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Red Earth Inn

123 Highway 88 Red Earth Creek AB T0G 1X0 · Food - General

7 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?
      • Meat slicer is in an unsanitary condition.ENSURE:Meat slicers are maintained in a clean and sanitary condition when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in walk-in cooler stored on the floor.ENSURE:All foods are stored at least six inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher tested 10 ppm chlorine residual during the rinse cycle.Operator replaced the chlorine sanitizer with a fresh one.ENSURE:Chemical dishwashers produce 100 ppm chlorine residual during the rinse cycle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottom of left-side prep cooler is in an unsanitary condition. ENSURE:The entire facility is maintained in a sanitary condition.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is leaking out of the back pipes.ENSURE:The entire facility is maintained in good repair.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer in an unsanitary condition with dried food debris.ENSURE:Meat slicers are maintained in a sanitary condition to avoid cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher measured 0 ppm chlorine residual during the rinse cycle. - The operator changed the chlorine with a fresh container. The dishwasher was retested and was able to reach 100 ppm chlorine residual during the rinse cycle.ENSURE:Chemical dishwashers reach 100 ppm chlorine residual during the rinse cycle.Dishwashers are tested frequently to verify sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is leaking out of the back pipes.ENSURE:The entire facility is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler fans are in an unsanitary condition.ENSURE:Walk-in cooler fans are maintained in a sanitary condition.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer in the kitchen area. This was corrected during the inspection. Operator made a bleach water solution that had a concentration of a 100ppm. A food grade sanitizer must be used to sanitize food contact surfaces to prevent bacterial growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was observed next to the chemical storage area. This was corrected during the inspection and operator moved the onions. Food items must be kept separate from the chemicals to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat products were observed at room temperature. Operator corrected this during the inspection and placed them in the cooler to thaw. Frozen items can only be thawed by placing them under cold running water, in the cooler or by microwaving.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station in the kitchen did not have soap. This was corrected during the inspection and operator replaced the soap. Handwash stations are required to have soap and paper towels at all times to allow for proper handwashing.
    • 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?
      • Weather stripping on the screen door in the back was in disrepair. Please ensure this is repaired to prevent pest from entering the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed on the walls and ceilings of the walk-in cooler. Area under the shelves in the walk-in freezer had food debris built up. Please ensure these areas are cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring 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?
      • A section of baseboard has detached in the middle storage room, and that area of floor and wall is not easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light fixtures in the cooking area are missing shatterproof covers.