Riverbank Bistro - Kitchen
8 Mission Avenue St. Albert AB T8N 1H4 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- ***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Surfaces were not being cleaned and sanitized in the kitchen. There was no sanitizer made up or in use at the start of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Used wiping cloths were not being stored in a sanitizer solution. Soiled wiping cloths were being left on the counters and not stored in an effective sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***There was no sanitizer made up in the kitchen food handling area. Chef told Staff to make up a sanitizer solution. Non food grade sanitizer was made. Discussed and the solution was pot cleaner and bleach. The chlorine concentration was >>100ppm. A second solution was made up upon request and there was no sanitizer present. Staff was educated by PHI on how to manually make up a food grade Quat solution using the Dyna Quat and test strips. Chef later told the PHI and staff that the dispenser was to be run into the sink prior to filling containers to give the previous solution a chance to clear the line and change.
- 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?
- ***There were no food safety (sanitizer or temperature) records available for review. Template was discussed and provided during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was one single use container that appeared to have been used as a scoop and was left inside a bulk bin. It was removed and disposed of during the inspection.***Bulk containers were stored with the covers open. Staff closed 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)?
- ***Staff were not aware where the test strips were located. Once found, the sanitizer test strips onsite were discouloured and not providing accurate readings.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The middle area hand sink was not accessible as it was surrounded by laundry bags on the floor.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Noone onsite had their food safety course certificate available for review. Requested a copy be sent by e-mail. Card with PHI e-mail address was left onsite on the cork board with the temperature record template.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was an uncleanable area where the finishes were in disrepair around the window in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *** The chlorine test papers were not white and the Quat test papers were also discoloured. Discussed that when the test papers were discoloured they may not actually provide an accurate reading of the sanitizer concentration. The discoloued papers were discarded and new testing strips were present.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.
- 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
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- ***Operator was planning on getting his Food safety certificate. Ensure a copy is provided to the undersigned. List of the acceptable courses will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The expired Iodine test papers were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was a build up present on the ceiling of the kitchen where dust / dirt had accumulated.
- 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 canopy ventilation system was overdue. It had already been scheduled for Tuesday at 9am.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?