Ribeye Butcher Shop
335 - 935 St. Albert Trail St. Albert AB T8N 4K6 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wiping cloth was noted on the prep counter. These were moved during the inspection. Please do not store wiping cloths on prep counters. 2. Raw meat was noted on the meat grinder. The operator indicated that they clean/sanitize the meat grinder at the end of the day and it is being used throughout the day. Please ensure to dismantle the meat grinder every three to four hours when in continuous use to thoroughly clean and sanitize the meat slicer. Photographs of clean meat grinder was received via email few hours after the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A bowl was noted inside the produce handwashing sink. The bowl was removed during the inspection. 2. The wrapping area sink was blocked with items. These items were removed during the inspection. Please do not block handwashing sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 dishwasher at the facility was leaking water underneath. Repair the leak from the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of Quat sanitizer solution in a spray bottle was measured to be above 400ppm. 200ppm solution was prepared during inspection.Ensure the required 200ppm Quat sanitizer solution concentration is maintained. Use the test strips at the facility to measure/verify the concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not observed. Check temperature of coolers and freezers (at least twice daily) and keep records. A template will be sent with this report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food such as potatoes and buns were observed on the walk-in cooler floor. Move the boxes to the shelf and ensure food items are always stored at least 6 inches above the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer concentration was measured from the low-temperature dishwasher after the sanitizing cycle. The sanitizer bucket was observed to be empty.Relace the empty sanitizer bucket and ensure adequate sanitizer concentration (according to the dishwasher manufacturer's instructions) is measured after the sanitizing cycle before use. As discussed, all dishware or utensils washed with the dishwasher must be sanitized with 200ppm Quat sanitizer in the dishwashing sink until the sanitizer bucket is replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher sanitizer testing records/log sheet were not being maintained. The sanitizer concentration of the dishwasher after a complete cycle must be measured at least once a day and records kept.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were noted to be stored on prep counters. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 2. Staff members were unaware of proper cleaning and sanitizing procedures for the meat slicer. Please create a written cleaning and sanitizing method for the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation level. A brush must be used to be clean and sanitize hard-to-reach surfaces of the meat slicer. Please clean and sanitize the meat slicer properly.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A five-gallon pail of sauce was noted to be stored with a meat grinder containing raw meat. Please note that raw meat must be stored away from ready-to-eat food products. Please do not store raw meat with ready-to-eat food items.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not monitoring the dishwasher. Please ensure to use a test strip and monitor the dishwasher on regular basis. Please create and maintain testing records.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were noted to be stored on prep counters. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 2. Staff members were unaware of proper cleaning and sanitizing procedures for the meat slicer. Please create a written cleaning and sanitizing method for the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation level. A brush must be used to be clean and sanitize hard-to-reach surfaces of the meat slicer. Please clean and sanitize the meat slicer properly.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the mechanical dishwasher was not dispensing chlorine. The concentrated chlorine bucket was noted to be empty at the time of inspection. Please repair the dishwasher and ensure it is dispensing chlorine at 100 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not monitoring the dishwasher. Please ensure to use a test strip and monitor the dishwasher on regular basis. Please create and maintain testing records.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Debris and dust buildup was noted in the facility inside and underneath the equipment, clean dish storage area, etc. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizing solution was not observed in the facility. Please ensure that one of the approved sanitizing solutions is present in the facility. The facility uses quaternary ammonium solution at 200 ppm. 2. Cleaning cloths were noted to be stored on prep counters. Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 3. Staff members were unaware of proper cleaning and sanitizing procedures for the meat slicer. Please create a written cleaning and sanitizing method for the meat slicer. Please be advised that the meat slicer must be dismantled to achieve proper cleaning and sanitation level. A brush must be used to be clean and sanitize hard-to-reach surfaces of the meat slicer. Please clean and sanitize the meat slicer properly.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Staff personal items were noted to be stored with food items and dishes. Please designate an area to store staff personal items located away from food prep and storage items. Please do not store staff personal items with food related items. 2. Bulk food container scoops were noted to be soiled at the time of inspection. Please clean and sanitize all bulk food scoops. 3. Uncovered food items were noted in the facility. Please be advised to cover all food items prior to storing them. 4. Bulk food container scoops were noted to be inside the bulk food containers. Please ensure that scoops are properly stored to protect food items.5. Cardboard boxes were being used to store food items. Please note that cardboard boxes cannot be cleaned and sanitized and must not be used to store food items. Please acquire food grade containers to store food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the mechanical dishwasher was not dispensing chlorine. The concentrated chlorine bucket was noted to be empty at the time of inspection. Please repair the dishwasher and ensure it is dispensing chlorine at 100 ppm at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not monitoring the dishwasher. Please ensure to use a test strip and monitor the dishwasher on regular basis. Please create and maintain testing records.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required throughout the facility. Debris and dust buildup was noted in the facility inside and underneath the equipment, clean dish storage area, etc. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quaternary ammonium solution was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure that the quat solution is maintained at 200 ppm at all times. Please use a test strip to test the concentration.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands in between tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food item was noted to be stored on the floor. This was moved during the inspection. The operator was further advised that all food items must be stored at least six inches above the floor. 2. Staff dink was noted to be stored with food items. This was moved during the inspection. The operator was advised to designate an area to store staff food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A low temperature dishwasher was not dispensing bleach at the time of inspection. The sanitizer bucket was noted to be empty. The operator replaced the bucket during the inspection and the concentration was noted to be at 100 ppm. The operator was further advised to include dishwasher testing in opening checklist.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility was not testing dishwasher concertation on regular basis. The operator was advised to test dishwasher concentration on regular basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A soap dispenser was noted to be empty at the hand washing sink located in the left front area. 2. Raw chicken was noted in the hand washing sink located in the right front area. The operator was advised to stock all hand washing sinks with appropriate hand washing supplies. Please be advised that hand washing sink must only be used for hand washing purposes.
- 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 mechanical dishwasher was noted to be leaking at the time of inspection. Please repair the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?