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Roosters

1112 Osler Street Carstairs AB T0M 0N0 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer available was measured at a concentration of 0ppm. Sanitizer concentration was corrected to 100ppm chlorine during inspection.
    • 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 strips available onsite are discoloured and unable to read an accurate sanitizer concentration. The thermometer available to verify the temperature of the heat-sanitizing dishwasher does not have a maximum temperature function, making it unable to record the rinse temperature of the dishwasher.Acquire suitable chlorine test strips.Acquire a dishwasher-safe thermometer capable of recording a maximum temperature achieved by the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was blocked at the time of inspection.Handwashing sink was cleared during inspection. Ensure that a sink intended for use in handwashing remains unobstructed and available for use whenever food handling is being conducted.
    • 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 shelving directly above the two-compartment sinks has unfinished edges, making the surface difficult to properly clean.Cover or seal shelving edges to render this surface to be smooth and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were identified being stored and prepared onsite. Operator indicated that eggs were not being sold to the public. Remove uninspected eggs from facility. Thoroughly clean and sanitize any equipment used to prepare foods from uninspected source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The available chlorine sanitizer was measured at a concentration of 10-50ppm. Sanitizer concentration was adjusted to 100ppm chlorine during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife block was observed in use to store extra knives and other utensils. This storage method is unsuitable as it cannot be easily cleaned and sanitized.Knife block was removed from kitchen during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel available for use in the washroom does not have a suitable holder to allow for its sanitary use.Provide paper towel holder.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Ice scoop stored on top of ice machine. Scoop stored in cup during inspection.
  8. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Facility was selling uninspected eggs. COMPLETE THE FOLLOWING:1. Uninspected eggs cannot be stored, advertised or offered for sale in permitted food facilities.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof thermometer available to test the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer to ensure the high temperature reaches a minimum temperature of 71*C at the dish level.