Redcliff Hylton Restaurant
19 3 Street NE Redcliff AB T0J 2P0 · Food - General
8 inspections
- Demand 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?
- The facility entrance ceiling is in a state of disrepair. Sections of the ceiling tile are missing, exposing the roof above it. No water intrusion was observed. The roof has been repaired since the leak.Please repair the ceiling.
- 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
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 bar glasswasher iodine measured <12.5 ppm. The iodine jug was completely empty. This has been noted regularly during past routine inspections. Iodine test strips are available on site. Please ensure that staff are consistently checking the iodine jug daily to ensure there enough solution to sanitize dishes. Please ensure staff are recording iodine concentration levels daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- The fry cutting machine still had a buildup of food debris. Ensure the fry cutter is taken apart and any screws replaced (operator stated existing screws were stripped). There was still some grease dripping at very bottom of wall, behind cookline and a few tiles were starting to come off. Please clean the above-mentioned areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation filters and bottom of prep cooler have been cleaned.The fry cutting machine still had a buildup of food debris. Ensure the fry cutter is taken apart and any screws replaced (operator stated existing screws were stripped). The wall behind the cook line has been cleaned. However, there was still some grease dripping at very bottom and a few tiles were starting to come off please clean the above mentioned areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler temperature measured 9.9°C. Staff removed potentially hazardous foods to another fridge. Staff mentioned that coolant was getting low. Owner will be in contact with tech technician to look at prep cooler. A follow up inspection will be conducted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation could filters had a buildup of grease. The fry cutting machine had a buildup of food debris. The bottom of the prep cooler had a slight smell and spill. The wall behind the cook line had grease dripping at very bottom and a few tiles were starting to come off please clean the above mention areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The iodine jug underneath bar glasswasher was empty. A new jug was hooked up and glasswasher was ran. Iodine measured ~25 ppm. No quats in a bucket or spray bottle was located in the kitchen. Staff prepared solution in the dishwashing sink. Quats measured 200 ppm Ensure sanitizer is available at all times in the kitchen. Discussed changing solution a few times a day or as needed if solution becomes dirty sooner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test strips were available to measure glasswasher sanitizer's concentration. Please purchase.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of grease and debris on sides and behind the griddle, fryers and wall. The wall closest to kitchen hand sink had a buildup of dust on it. Please clean these areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of frozen chicken wings were thawing out on the counter. The temperature of the wings, when measured with an infrared thermometer, was 2.4 degrees C. The operator relocated the chicken wings to the nearby cooler to continue thawing out. Please ensure frozen food is thawed as outlined in Section 3.3.2 of Alberta's Food Retail and Foodservices Code, and not left in a room-temperature environment to thaw.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the fryer baskets was in disrepair (some mesh wires missing, some bent). Please repair or replace the basket to avoid physical contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of grease and debris on and around the griddle and fryers. Please clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?