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Round Table Board Gamerie

502 5 Street S Lethbridge AB T1J 2B8 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded or replaced with shatter-proof bulbs.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was measured at 400 ppm Quats. Please ensure that the concentration of sanitizer in the spray bottle is maintained at 200 ppm Quats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 50 ppm. Please ensure that the concentration is maintained at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were not available to verify the concentration of the quat sanitizer used for sanitizing food-contact surfaces and the chlorine sanitizer used in 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?
      • Handwashing soap was not available in the staff washroom. The operator immediately replaced the soap 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?
      • The light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
  3. Risk Management Inspection

    1 infraction

    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • There was not a valid food handling permit displayed.Please ensure that there is a valid food handling permit displayed in an area that is easily visible to patrons.
    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
  5. Monitoring Inspection

    3 infractions

    • 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?
      • There was not a valid food handling permit displayed.Please ensure that there is a valid food handling permit displayed in an area that is easily visible to patrons.
    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of biofilm on the inside of the ice machine.Please ensure that the indicated equipment is cleaned and sanitized.
  6. Monitoring Inspection

    2 infractions

    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime and debris in the hard to reach areas. There was build up of debris on the cooler shelves.
  7. Risk Management Inspection

    1 infraction

    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
  8. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine at the time of inspection. Operator filled dispenser with chlorine pellets at time of inspection, and dishwasher dispensed 100ppm chlorine at the dish level.Please remember to regularly check the dishwasher to ensure it is stocked with sanitizer.
    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease build up on the hood vent metal filters. Please ensure that filters are clean to prevent the risk of a fire.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach places, such as under shelves/ equipment and along walls, have a build-up of dirt and debris. Floors in the dry storage areas and walk-in freezer in particular need attention.Please ensure these areas are cleaned routinely.
  9. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not supplied with chlorine sanitizer.Operator filled dispenser with chlorine pellets at time of inspection, and dishwasher dispensed 100ppm chlorine at the dish level.Please remember to regularly check the dishwasher to ensure all chemicals are stocked.
    • 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 light fixtures in the kitchen are not properly shielded.Please ensure the lights are properly shielded, or replaced with shatter-proof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach places, such as under shelves/ equipment and along walls, have a build-up of dirt and debris. Floors in the dry storage areas and walk-in freezer in particular need attention.Please ensure these areas are cleaned routinely.