Rio Alto
118 3 Avenue SW High River AB T1V 1G7 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 during the inspection.**Please obtain new valid test strips
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were observed stored with the handle touching the product. Please store scoops vertically to prevent product from cross contamination.**Scoops were positioning upright with the handle away from the product during the inspection2. Ice cream scoop from a day before was found was found in the cooler close to the front counter.**The scoop was removed and placed in the dishwashing sink during the inspection
- 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 during the inspection.**Please obtain new valid test strips
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was observed to be used as a multipurpose sink. Please have the hand sink dedicated for hand washing only.**Operator instructed to have a dedicated hand sink during the inspection
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 3/03/26 Outstanding 2/26. There is raw wood exposed on the bottom shelf of the counter across from the cookline. Paint shelf.
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/03/26 Outstanding 2/26. Cleaning is required behind the cookline.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 2/26. The concentration of the bleach surface sanitizer solution by the cookline was too strong. Ensure the concentration of the bleach solution is at a food safe concentration (100ppm to 200ppm).The solution was diluted at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2/26. There were utensils stored in water that had a temperature of 15C. The water was discarded, and the container was refilled with ice and water. Ensure the temperature of the ice water for storing utensils remains below 4C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2/26. Outstanding. Utensils were stored with the handle side down. Utensils must be stored with the handle side up to prevent contamination of eating side with hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2/26. There is raw wood exposed on the bottom shelf of the counter across from the cookline. Paint shelf.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2/26. Cleaning is required behind the cookline.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils were stored with the handle side down. Utensils must be stored with the handle side up to prevent contamination of eating side with hands.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Washed utensils and dishware were stored on towels on the drying rack to air dry. The towels are being changed every few days. Towels must be changed daily. Towels changed at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was raw meat stored above ready-to-eat vegetables in the standing cooler with glass doors. Ensure that all meats are stored below ready-to-eat products to prevent potential cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the upstairs prep cooler. Thermometer placed in the prep cooler at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1/25. The bleach sanitizer test strips that were onsite were expired. Obtain new test strips.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) There was no bottle of bleach sanitizer for the upstairs food preparation area. All areas where food is being handled or prepared must have sanitizer that is easily accessible for use. 'Solution was prepared and bottle brought up to the food preparation area. 2) The concentration of the bleach sanitizer for the downstairs kitchen was too high. Ensure the concentration of bleach sanitizer solution is at a food safe level (100ppm).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was raw meat stored above ready-to-eat vegetables in the standing cooler with glass doors. Ensure that all meats are stored below ready-to-eat products to prevent potential cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The bleach sanitizer test strips that were onsite were expired. Obtain new test strips.
- 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?
- 8/16 - Violation Outstanding. A gap along the bottom of the back door in the kitchen was observed. Please replace the weather-stripping to prevent pest entry.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The facility Food Handling Permit was not displayed. Obtain a copy of your permit and display in a manner that is visible to customers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 8/16 - Violation Outstanding. - Duct tape on the floor in the kitchen. Duct tape cannot be easily cleaned. Remove duct tape and repair flooring in that area. Duct tape on the floor and missing tiles were observed in the basement kitchen. Please repair/replace the flooring such that it is smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food debris under the shelving and prep cooler in the upstairs kitchen. Clean listed areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?