Rock-A-Doodles
416 Centre Street SE High River AB T1V 0G5 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- **Outstanding**Additional Food Safety Training is required.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Chlorine sanitizer spray bottle measured greater than 1000 ppm. - The operator remade the sanitizer solution and retested at 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- **Not observed**7/11. Will be out of town. Food Safety Training will be completed upon return in August. 6/9. Food safety training is scheduled to be completed within the next week. 5/28. Additional food safety training is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple stainless-steel pots were stored in the mop sink at the time of inspection.**Do not store utensils in the mop sink to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - Underneath and in-between the cooking equipment. - Plumbing fixtures (pipes) on the right side of the 3-compartment dishwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- 7/11. Will be out of town. Food Safety Training will be completed upon return in August. 6/9. Food safety training is scheduled to be completed within the next week. 5/28. Additional food safety training is required.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- 6/9. Food safety training is scheduled to be completed within the next week. 5/28. Additional food safety training is required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 6/9. Baseboards installed around the dishwashing pit. One of the baseboards was not flush to the ground. - Reinstall the baseboard around the pipe so that it is flush to the ground. The baseboard does not need to be installed above the pipe. 5/28. There were missing baseboards by the wall under the handwashing sink. Install baseboards in this area.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 5/28. There was a mouldy kabocha in the walk-in cooler. Ensure that you are regularly assessing food condition and discarding anything that is unfit for consumption. The kabocha was discarded at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 5/28. 1) There were two large pots of soup and porridge in the walk-in cooler. Both had been prepared the day before and placed in the cooler. The temperature of the soup and porridge were at 13C and 10.6C. Bleach was poured on both food products. Safe cooling procedures must be reviewed.1. Ice bath2. Ice wand3. Smaller portions or shallow pans.2) There was a pot of cooked rice that was sitting on a counter overnight. The rice was discarded at the time of the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- 5/28. Additional food safety training is required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 5/28. There were missing baseboards by the wall under the handwashing sink. Install baseboards in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 5/28. The following areas require cleaning:- floors and baseboards around the kitchen. - Walls around the dishwashing pit and the deep freezers. - Exterior of the deep freezers.- Exterior of the white storage cabinet. - All high touch surfaces.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1) There was flour used to bread chicken that was left overnight at room temperature. The flour must be kept in the cooler when not in use or discarded after 2 hours if left at room temperature. The flour was discarded at the time of the inspection.2) There was an insert of noodles left in buffet table overnight. Leftovers must be moved to the cooler or discarded. The noodles were discarded at the time of the inspection. 3) There was an open can of peas that was left on the prep table overnight. All food must be properly temperature controlled if not used or discarded. Peas were discarded at the time of 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?
- The front handwashing sink did not have paper towel. All handwashing stations must be stocked with soap and paper towel. Paper towel was put in the dispenser at the time of 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?
- One of the light fixture covers above the prep cooler was cracked. Replace the light fixture cover.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The measured concentration of the bleach surface sanitizer was 0ppm. A fresh solution of100ppm bleach surface sanitizer solution was prepared at the time of 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?
- The faucet for the 3-compartment dishwashing sink was leaking. Please repair the faucet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- There were bleach/chlorine test strips onsite for the chlorine sanitizer that is being used. Quats sanitizer is also being used to sanitize surfaces. There were no Quats sanitizer test strips observed. Please obtain Quats 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer was below 100ppm. Ensure the concentration of the bleach sanitizer is maintained at 100ppm. More bleach was added to solution during time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was raw meat stored above cooked and ready-to-eat foods. Ensure raw meats are stored on the lower shelves and below ready-to-eat food products. Raw meat was moved to lower shelf at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The flour used to bread raw chicken was observed sitting out at room temperature. Staff mentioned this was from the previous day. This flour was discarded at the time of the inspection. Flour used for breading chicken must be refrigerated between use or discarded every couple of hours if left at room temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were bleach/chlorine test strips onsite for the chlorine sanitizer that is being used. Quats sanitizer is also being used to sanitize surfaces. There were no Quats sanitizer test strips observed. Please obtain Quats test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Th baseboard on the wall behind the deep fryer was in disrepair and was lifted off the wall. The baseboard must be properly adhered to the wall to prevent build-up of food debris behind the baseboard. 2) There were no baseboards around the right side of the wall behind the grill. There was a visible gap between the wall and the floor. Seal gap to prevent build-up of food debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There was a bottle of sanitizer that was not labelled. Ensure all chemical bottles are labelled with contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were bleach/chlorine test strips onsite for the chlorine sanitizer that is being used. Quats sanitizer is also being used to sanitize surfaces. There were no Quats sanitizer test strips observed. Please obtain Quats test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Violation (Outstanding): The light fixture cover above the prep cooler was cracked. Replace light fixture cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a build-up of food debris and grease underneath the cookline. 2) There was food debris and stains on the walls around the deep freezers. 3) There was a build-up of food debris on the shelving units by the front service area. 4) There was a build-up of food debris around the inside rims of all the deep freezers. Clean listed areas.
- 09. Are chemicals stored and handled in a safe manner?