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Sammy's Restaurant

5403 Plaza Avenue Swan Hills AB T0G 2C0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer has food debris present. Indepth cleaning and sanitizing is required after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The red cart has a build up of debris present. Action shall be taken to clean and sanitize this area. More routine cleaning is required to prevent debris build up.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • The dishwasher could not maintain a chlorine residual as the chlorine was falling backwards in the tube. Dishware shall be sanitized in the sinks after going through the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being tested on a daily basis. The dishwasher shall be tested to ensure the dishware is adequately sanitized.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mushrooms soup was at 50C. With discussion with staff, the hot holding unit was used to heat up the soup. Soups shall be heated up first on the stove top then placed in a hot holding unit, as the hot holding units are not designed to rapidly heat foods. The soups shall be removed and properly reheated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not have a chlorine residual. The dishwasher shall have a 100ppm chlorine residual to ensure adequate sanitization. Staff report they wash all dishware using the 2 compartment sink method, and then place the dishware in the dishwasher. Actions shall be taken to repair the dishwasher. All dishware shall be cleaned then placed in a 100ppm chlorine sanitizer solution for 2 minutes untill the dishware is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being tested on a daily basis. The dishwasher shall be tested to ensure the dishware is adequately sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not present at the hand sink in the kitchen. Soap shall be equiped at the handsink to ensure affective hand washing is being done. Soap shall be placed at the handsink.