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Roadhouse Restaurant & Lounge

510 K Highway 1 Strathmore AB T1P 1M6 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Create of eggs, were stored on the floor of the walk-in cooler.- All foods must be stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the double door food preparation cooler in the dessert bar was measured at 10 degrees Celsius.- Service the cooler and ensure it is able to maintain a temperature of 4 degrees Celsius or below.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available at the food preparation stations. Food was actively being prepared during the inspection.- Fresh buckets of QUAT solution were made available at all stations during the inspection. 2. Dirty reusable wiping cloths were being stored on food contact surface. - All the wiping cloths were transferred into the bucket of sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bucket containing bread intended for use as breadcrumbs was stored directly on the floor. - The bucket was immediately transferred to a shelf during the inspection.2. A soiled knife was stored in the knife holder designated for clean knife storage. - All knives in the holder, along with the knife holder were sent to the dishwashing area to be washed and sanitized.3. Raw shrimps was stored above waffles in the walk-in cooler. - The shrimp was relocated during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods such as crates of eggs, milk were stored on the floor of the walk-in cooler.- All foods must be stored at least 6 inches off the floor.2. Foods such as buckets of soups and broths were stored open in the walk -in cooler.- Cover all foods to prevent contamination.3. Scoops in the bulk bins were buried in the food.- Scoops must be stored on a clean surface or handle-side up outside of the food when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food preparation cooler in the dessert bar was observed at 10 degrees Celsius, and the dessert display cooler was at 8 degrees Celsius at the time of inspection.- The operator adjusted the temperature settings of the coolers. Temperatures must be monitored to ensure they reach and maintain 4 degrees Celsius or below. If the coolers fail to reach safe temperatures, all food must be transferred to a functioning cooler, and the food preparation/display coolers must be serviced before further use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A pan containing ground beef was stored at room temperature measuring 12 degrees Celsius. (Discarded) - All high-risk (potentially hazardous) foods must be maintained at 4°C or below or kept hot at 60°C or above to prevent the growth of pathogens.2. Garlic butter was stored at room temperature. - The butter was transferred to an ice bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Inside the ice machine was dirty, what appeared to be mould growth was also observed.- Clean and sanitize the ice machine.2. The curtains in the walk-in cooler were repaired using duct tape.- Curtains must be repaired or replaced using materials that are cleanable and non-absorbent.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • Test strips for the quats sanitizer were observed to be discoloured, rendering verification of sanitizer used inaccurate. Acquire new quats test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirt/debris buildup was noted on the wire rack shelving in the walk-in cooler, above partially covered food containers. Clean indicated area.
  5. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat in the walk-in cooler were observed stored directly above cut vegetables and bagged bread. Foods were re-organized during inspection to prevent potential cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were noted over areas used for food handling or open clean utensil storage. Remove fly strips from over food handling or open storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Heavy wool-like blankets were observed in the bakery. Staff indicated that these were used to cover and insulate bread while rising, and that they were washed once per month. Food contact surfaces would need to be cleaned and sanitized on a more regular basis, such as at least once per week. Cloths were removed during inspection. Staff indicated that tablecloths were to be used for covering bread, which would be easier to launder.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers of cut potatoes in the walk-in cooler were uncovered and stored below a visibly dirty wire shelf. Ensure that prepared foods are kept covered to prevent contamination. Clean shelving on a regular basis to prevent a buildup of food debris or mould. Thoroughly rinse indicated food prior to use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A sack of potatoes in the ice machine room were observed being stored directly on the floor. Adjust food storage so indicated items are kept up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Various chemicals throughout the facility were not labeled.Ensure all chemicals used in food handling areas are correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen crab meat was observed being thawed at room temperatures, and again in stagnant water. Seafood was placed into container with cold running water during inspection. Ensure correct thawing techniques are used to prevent unsafe warming of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the coolers throughout the facility storing potentially hazardous foods did not appear to have working display thermometers.Ensure all coolers have working thermometers or other means of accurately measuring temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available onsite to verify the concentration of sanitizers used. Acquire suitable test strips for chlorine dishwasher, quats sanitizer dispenser, and iodine glasswasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the bar area was not operational. The paper towel dispenser for the bar area was empty. Ensure handwash sink is supplied with available liquid soap and paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife handle was observed to be heavily damaged and duct taped. Damaged utensil was removed during inspection.