Sagitawah Brewing Company
5117 50 Street Whitecourt AB T7S 1V4 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility does not have a sufficient number of sinks for level of food preparation.A three-compartment sink has been installed but does not have water connected to it. The cook was also observed filling a pot from the dishwashing rinse sink. Install the sink with water connected to it or decrease the types and number of food you are offering.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 facility does not have a sufficient number of sinks for level of food preparation.A three-compartment sink has been installed but does not have water connected to it. The cook was also observed filling a pot from the dishwashing rinse sink. Install the sink with water connected to it or decrease the types and number of food you are offering.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the mechanical dishwasher did not have detergent or sanitizer connected to it, all hoses were in the rinse aid.Please ensure the dish machine is connected to the proper chemicals and that they're replaced as needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A tandoor pillow made of wiping cloths was observed to be unclean and covered in food debris. The gaddi was replaced with a clean one.Ensure this cooking device is replaced every day and kept in a clean state.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility does not have a sufficient number of sinks for level of food preparation.A three-compartment sink has been installed but does not have water connected to it. The cook was also observed filling a pot from the dishwashing rinse sink. Install the sink with water connected to it or decrease the types and number of food you are offering.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Chemical dish sanitizer was not producing an adequate chlorine concentration when PHI was onsite. Machine was pumping chlorine sufficiently, but concentration detected was less than 50ppm. Please replace chlorine chemical container with a new jug/pail, prime machine and ensure chlorine concentration is adequate. MUST BE COMPLETED PRIOR TO SERVING FOOD.2) A minimum of a 2-compartment commercial sized dish sink is required to be installed in the kitchen if facility wants to increase the menu. Currently, facility only has a hand wash sink, rinse sink and mechanical dish sanitizer in the kitchen area. Please install the 2-compartment sink in such a way that ensures clean dishes are not subject to contamination from dirty dishes. Sinks must also be big enough to fully submerge your largest piece of equipment (e.g. sheet pans, stock/sauce pots). Verify with PHI if needed before installing. TO BE COMPLETED BY JANUARY 31, 2025.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) More space is required for air-drying of clean dishes. It is suggested that you move the metal rack at the right side of the refrigerators to the left side beside the one that is currently there to increase drying space. More space on shelving on the other side of the wall may also be required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Mechanical dish sanitizer was not pumping adequate chlorine into the machine when PHI arrived. In addition, water was heavily leaking from the pipe at the back. Dishes must be washed in the machine and sanitized in the high temperature glass sanitizer until the machine is fixed. There are not enough sinks in this facility for the current level of food service and what you were approved for.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap at the hand sink in the cooking area when PHI arrived. Ensure there is soap and paper towel available for food handlers at all times.
- 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?
- Facility is operating outside of permit conditions. Facility is a class II facility with intermediate food handling only. As a result, some items must be removed from the menu.
- 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 roof in the men's washroom has been leaking, damaging ceiling tiles.Roof needs to be repaired and tiles replaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Thawing fish was observed in a dish near dirty dishes on the table beside the dish sanitizer. Please ensure food and dirty items (e.g. dishes) are kept separate at all times. Meat, fish and poultry should also be thawed under cold running water or in the fridge at 4 degrees Celsius or less. Fish was removed from that area and put in a more appropriate location by the chef.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?