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Rendezvous Hop's and Grill Ltd.

4909 50 Street Rimbey AB T0C 2J0 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current: The commercial chlorine dishwasher is still in need of repair. The sump basin is still leaking water when in use. Previous: (X) The dishwasher sump is not maintaining an adequate water level, preventing even distribution of the chlorine sanitizer and compromising sanitation of dishes and kitchen equipment.(X)The sump base of the commercial chlorine dishwasher is leaking. This must be repaired to ensure proper cleaning, rinsing, and sanitizing performance.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Bleach solution measure was over 1000 ppm. The operator was notified, and the bleach solution was remade to 100 ppm.Please ensure the bleach solution sanitizer is prepared to 100 ppm to ensure effective use and to limit the risk of chemical residue experienced at higher concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (X) The dishwasher sump is not maintaining an adequate water level, preventing even distribution of the chlorine sanitizer and compromising sanitation of dishes and kitchen equipment.(X)The sump base of the commercial chlorine dishwasher is leaking. This must be repaired to ensure proper cleaning, rinsing, and sanitizing performance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Debris has been observed in the drop-down coolers and on storage platforms where pots and plates are stored. Ensure a thorough cleaning of these areas and all other kitchen areas with dust and debris to minimize contamination risk.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigeration unit nearest to the kitchen entrance is not in good working order. A temperature of 10 degrees Celsius was measured. At the time of inspection there were no perishable food being stored in the refrigerator.Please ensure the refrigerator is repair or replaced.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PreviouslyColored cutting boards as well as cutting boards by the prep cooler had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.CorrectedNew colored cutting boards were acquired. White cutting boards still need to be resurfaced.
  6. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled cabbage was present in the walk-in cooler.Expired canned beans was found in the storage cupboard. Both items were discarded by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection no standing thermometers were present in the two sliding coolers outside the kitchen. Please ensure standing thermometer is present to accurately monitor temperatures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed gold stick fly trap hanging by the dishwasher area.Sticky fly trap removed. Please ensure gold stick fly trap is moved by the receiving area or discarded to prevent any contact of dead flies with food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Colored cutting boards as well as cutting boards by the prep cooler had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal along the walk-in freezer door is in disrepair, exposing unsealed (porous) material. This area of the door is visibly unclean. Owner has arranged for this to be repaired and cleaned.Please contact me when the strip has been repaired/replaced and the area of the door has been cleaned.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 'meat' prep cooler by the walk-in cooler measured -1C on the bottom but 7C on the top. PHI probed food and left a probe in the top of the cooler for several minutes. Food was probed at 5-6C. Operator attempted to rearrange the trays to facilitate air flow - this did not appear to increase the temperature. Owner noted that she will have a technician come out within a few hours. Please contact me when the prep cooler has been adjusted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Crock pot with au jus and cooked burger patties was measured at 51C (ambient) and 54C (probe). This had been heated to 74C and hot held within the last hour. Operator increased the crock pot setting to LOW from WARM - new temperature measured over 60C.Discussed with operators the significance of hot holding over 60C. Owner plans to replace this hot holding unit. Please ensure that the hot holding is maintained above 60C.2) The steam table for hot holding gravy, au jus, cooked taco ground beef, etc. was measured at 56C with a probe thermometer. All food products had been reheated to 74C and hot held within the last hour. After increasing the table from 190F to 200F, the temperature of everything except the beef had increased over 60C. The beef was dispersed into smaller portions and water was added to the steam table to increase the temperature. PHI measured the ground been above 60C after making these adjustments.Please ensure that hot holding is maintained above 60C. Often, smaller portions can help to heat dense food more evenly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal along the walk-in freezer door is in disrepair, exposing unsealed (porous) material. This area of the door is visibly unclean. Owner has arranged for this to be repaired and cleaned.Please contact me when the strip has been repaired/replaced and the area of the door has been cleaned.
  11. Risk Management Inspection

    0 infractions