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Red Table

630 Westchester Road Strathmore AB T1P 1H8 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Portioning spoons were found in a sugar container on the cookline, with the handles buried in the dry ingredient.***Operator promptly removed the spoon from the container.2) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product.***Operator promptly removed the single use container from the bulk container. Please use scoops with a handle for bulk ingredients and keep the handles away from the product.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were peeling off from the wall in several areas of the kitchen, making these surfaces harder to clean. Repair baseboards.OUTSTANDING VIOLATIONDuring a routine inspection on November 14, 2024, baseboards were observed to be peeling beside the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt was observed behind the cookline creating an environment that can attract pests.***Please clean and sanitize the indicated area.
  2. 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?
      • The floor around the dishwasher and underneath the table with the mixer was damaged and uneven.Repair flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were peeling off from the wall in several areas of the kitchen, making these surfaces harder to clean. Repair walls.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer was not available at the time of inspection. Staff indicated that the quats-based sanitizer typically used was out of stock, and a pot and pan detergent solution was used to wipe surfaces. A bleach sanitizer was prepared during inspection for use as temporary sanitizer until quats sanitizer is acquired. Quats is preferred as test strips are available to verify concentration. Use 100ppm chlorine bleach solution temporarily until new quats is acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sinks did not have access to liquid soap. Staff used a pot and pan detergent concentrate as a substitute.Acquire liquid soap in a suitable dispenser for use in hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers in the kitchen was missing. Replace missing light cover.
    • 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 around the dishwasher and underneath the table with the mixer was damaged and uneven.Repair flooring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were peeling off from the wall in several areas of the kitchen, making these surfaces harder to clean. Repair walls.