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Salt N' Pepper Restaurant Darwell Ltd

54230 Highway 765 Darwell AB T0E 0L0 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted to be stored in food product in the dry storage area and in the walk-in cooler. Discussed with operator on-site, who removed the scoops at the time of inspection.
    • 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 no chlorine test strips found on-site. Discussed with operator on-site to obtain chlorine test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two cans of hoisin sauce were noted to have dents. A number of the hoisin sauce cans were also past the best before dates. This was discussed with the operator on-site, who took photos and starred the affected cans to show the owner of the facility ahead of disposal. The cans of hoisin sauce were observed to have a layer of dust on the exterior surface of the can, indicating that these cans are not commonly used. None of the other nearby products had any dust accumulation.
    • 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?
      • Food Handling Permit on site was out of date. Discussed with the operator that the valid food handling permit will be sent via email to be displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape was observed over a hole in the middle of one of the prep tables. Discussed with operator on-site to take the tape off as it cannot be easily cleaned with the tape there. Operator removed tape at the time of inspection. It was discussed with the operator that they can obtain something else, like a rubber stopper, as long as it is easily cleanable.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. 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)?
      • QUAT sanitizer test strips are needed for testing QUAT sanitizer solution. Please connect with ECOlab to obtain these. Facility does already have appropriate test strips for the chlorine dishwasher. Please use these to test the dishwasher sanitizer cycle at least once daily.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution present and there was food handling occurring. This facility has an ECOlab automatic QUAT dispenser installed by the sink. When staff went to dispense solution, it was determined that there was no active sanitizer. Further investigation determined a large air pocket in the hose. Priming was needed. Corrective action was taken during the inspection. 2. Cloth storage was inappropriate. Damp cloths were observed to be sitting on food preparation surfaces. Corrective action was taken during the inspection. Cloths must be stored in sanitizer solutions when not in use to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips are needed for testing QUAT sanitizer solution. Please connect with ECOlab to obtain these. Facility does already have appropriate test strips for the chlorine dishwasher. Please use these to test the dishwasher sanitizer cycle at least once daily.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A routine water sample is overdue. Please submit a bacteriological water sample for analysis on the next available sample date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slicer had food build up present and required cleaning. Corrective action was taken during the inspection. Note: The meat slicer was not observed to be in use but the importance of cleaning immediately after use was discussed with staff. Cleaning immediately after use is important to remove food buildup before it hardens and makes cleaning difficult. Additionally, unaddressed food build up can lead to issues with pests and bacterial growth. 2. Two pizza trays were observed to have cheese build up present. Corrective action was taken during the inspection – the dishes were run through the commercial dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single strainers/sieves was disposed of during the inspection due to frayed meshing. Facility has several others available in good condition.Please ensure that equipment in disrepair is appropriately disposed of and replaced as necessary.
  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single spatula was found to be in disrepair and was discarded during the inspection. Please monitor equipment for signs of wear and replace them as necessary.