Republic Room
3731 50 Avenue Red Deer AB T4N 3Y7 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available onsite for cleaning food handling surfaces.Please ensure that a sanitizing solution is available onsite to clean surfaces and equipment and ensure that bacteria does not grow or spread throughout the kitchen and facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items were observed being stored on food handling surfaces. Please ensure that non-food related items are appropriately stored in separate areas of the kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical chlorine dishwasher's sanitizer supply was empty and needed to be exchanged for a new bottle to dispense sanitizer at 100 ppm.Please ensure that chemicals for the dishwasher are regularly checked to ensure that it is sanitizing properly at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink for the kitchen was obstructed and did not have any soap.Please ensure that handwashing stations are free of any objects or clutter and that soap and are stocked with soap and paper towels to facilitate regular and proper handwashing practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Iodine concentration at the bar mechanical glass wash measured adequately at 12 ppm, however, iodine test strips are not available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was not dispensing sanitizer during the inspection. PHI and operator ran dishmachine at least three times, changed chemicals and primed the machine with chlorine. Machine read at least 100 ppm. Please ensure to check sanitizer concentration at least once daily.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Ice machine observed requiring a deep clean. Please clean and sanitize ice machine. Please deep clean/sanitize regularly.2) CDI - Ice scoop observed stored on top of ice machine. Scoop washed in mechanical dish machine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher/glass-wash observed disconnected from sanitizer during the inspection.Sanitizer test strips were ordered during the inspection. Please ensure to verify sanitizers concentration atleast daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ensure handwash sink is fully stocked and unobstructed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Ensure water is running at a steady pressure and hot and cold running water is avilable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls observed not in good condition in dishwashing. Ensure all surfaces are smooth, non-porous and easy to clean. Repair or replace areas of concern.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ensure handwash sink is fully stocked and unobstructed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Ensure water is running at a steady pressure and hot and cold running water is avilable.
- 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?
- 1. Evidence of pest entry observed in back room. Ensure to put on PPE (mask and gloves) and to spray droppings with bleach/water solution and place in garbage bag, discard right away.2. Obtain pest control company or conduct regular pest inspections.3. Gap observed at the bottom of receiving door. Repair weatherstripping or replace.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure staff has food safety training.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floors, walls and ceilings observed not in good condition in food prep, dishwashing, dry storage and back area. Ensure all surfaces are smooth, non-porous and easy to clean. Repair or replace areas of concern. 2. Repair broken cabinets. 3. Replace shelving in the cooler. 4. Repair the door of the cooler by ice machine.5. Ensure fire suppression is inspected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?