Shamrock Lanes - Restaurant
3 - 805 East Lake Boulevard NE Airdrie AB T4B 2B9 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- **REPEAT VIOLATIONThere was no hot water in the men's and women's washroom**Equip washrooms with hot water.
- 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 linoleum surfacing of the bottom storage cupboards in the back kitchen below the meat slicer was breaking apart making it hard to clean.Resurface storage cupboards to facilitate easy cleaning
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water in the men's and women's washroom**Equip washrooms with hot water.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no probe thermometer in the facility for verifying cook temps of food.**Please equip the facility with a working probe thermometer in order to verify the temperature of foods prepared in the facility such as hot dogs.
- 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 bulbs in the back kitchen were missing covers. Staff stated lights are not shatterproof.**Please ensure covers are placed under non-shatterproof light bulbs to prevent contamination of food in the event of the bulbs breaking.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The chlorine solution in the spray bottle at the kitchen and in the bar was measured at 0ppm. Staff mixed new bleach solution.**Ensure chlorine solution used in the food prep area is measured and maintained at 100ppm.**Mix 1/2 teaspoon of bleach to 1 liter of water.**Verify concentration of chlorine solution using chlorine test strip.2. Lemon scented bleach was used to sanitized food prep surface. Staff replaced bottle of bleach with a plain bleach solution.**Ensure bleach solution used in the food prep area is free from additives. Use plain bleach solution for sanitizing food prep areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?