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Ribeye Butcher Shop

630 - 205 Festival Way Sherwood Park AB T8A 3W7 · Food - General

11 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the sanitizing spray bottle was measured at greater than 400 ppm. The operator was advised to dilute the sanitizer to achieve the recommended concentration. The operator complied during the inspection, and the sanitizer was re-tested and measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad display cooler was measured at 8.3°C. Various ready-to-eat salads, including food items containing cooked meats, were observed stored in the cooler. The cooler display temperature was also observed to be above 8°C.The operator advised that the cooler periodically requires defrosting and indicated that the temperature would likely return to acceptable levels following defrosting. The operator was advised that potentially hazardous foods must be maintained at 4°C or below and that the unit must consistently achieve and maintain this temperature. The operator was instructed to monitor the unit after defrosting and contact maintenance personnel if the cooler is unable to maintain 4°C or below. In the interim, potentially hazardous foods were to be relocated to adjacent refrigeration units that were verified to be operating at below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mayonnaise being used during salad preparation was measured at 6.8°C in a bulk container at the preparation area. To reduce the potential for temperature abuse, the operator was advised to portion smaller quantities as needed and keep the container in an ice bath while in use.
    • 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?
      • No pest control documents were provided to review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the facility.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of chili turkey soup in a hot holding unit was measured to be at 30 degrees C. The staff advised that the precooked soup was moved from the cooler to the hot holding unit (about an hour before inspection time). The staff was advised to remove the soup from the hot holding and quickly reheat up to 74 degrees C before placing it back inside the hot holding unit.Please note that previously cooked food must be quickly reheated before being placed inside a hot holding unit and temperature maintained above 60 degrees C. Do not place cold precooked high-risk food inside hot holding units.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. - Use a scoop with a handle and store in a way that protects bulk food from contamination. 2, Boxes of salt, potatoes, and buns were stored directly on the floor.Ensure foods, even in boxes, are stored at lease 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A single use plastic cup was being used as a scoop.Single use items are to be used once and then discarded. They cannot be re-used or cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manufacturer's shipping plastic is present on the stand-alone freezer in the grilling area. Remove the plastic so that the surface is smooth, impervious to moisture and easy to clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to bring in food from caterer is not constructed of food grade material. Ensure that all utensils, equipment, and containers are constructed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing bleach concentration used on cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back guard and back blade of meat slicer.Ensure that the back of the meat slicer is thoroughly cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat thawing in cold water. Discussed that the water must be cold running water. Operator corrected this during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of food debris in hard to reach corners on floors. Please ensure to get in behind equipment to remove debris more regularly.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not being stored in sanitizing solution. Spray bottles of sanitizer are provided. *Use either spray bottles with paper towel, or provide buckets with sanitizer solution to store wiping cloths between uses. Change solution regularly throughout the day.Concentration of QUAT sanitizer in spray bottles measure 200ppm in some and 50ppm in others. *Verify the concentration of QUAT sanitizer in the spray bottles after mixing and on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sinks are supplied with soap and paper towel. Handwash sink in back prep area in front of walk-in cooler and freezer was blocked with a stock pot on a heating element. *Keep this handsink accessible for handwashing at all times. Stock pot was removed and handsink made accessible during inspection.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles are not labelled with the solution they contain. Write out solution name on bottle or check off label with the solution contained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open display cooler next to the door was 22C.The rounded, closed display cooler closest to the door was 12C, and the same cooler next to it was 9C. There were no foods stored in the cooler at this time.*Please have these units adjusted or serviced to maintain the temperature at 4C or colder. All other cooler and freezer temperatures are satisfactory. Thermometers provided in each unit. Temperature logs will be recorded.