Sizzling Kitchen
160 Centre Street Drumheller AB T0J 0Y4 · Food - General
16 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Facility low-temperature dishwasher sanitizer concentration was at 25 ppm chlorine. The sanitizing solution jar for the equipment was very low in quantity. Concentration of the sanitizer was low; this implies that utensils are not adequately sanitized. Operator was advised to clean and sanitize utensils in the 2-compartment sink in the kitchen using the 3-step method with chlorine as the sanitizing solution at 100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling areas above the fridge near the exterior door and above the dishwasher appeared dusty. Operator mentioned that the ceiling will be clean by the end of the day. *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling areas above the fridge near the exterior door and close to the ventilation canopy appeared dusty. Operator mentioned that the fan system is not working properly, and the landlord has contacted one company to fix it, but they are waiting on the parts ordered for the repair. *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling areas above the fridge near the exterior door and close to the ventilation canopy appeared dusty. Operator mentioned that the fan system is not working properly, and the landlord has contacted one company to fix it, but they are waiting on the parts ordered for the repair. *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- 1. Ventilation canopy and surrounding aluminum guard appeared greasy. Operator stated that had contacted the company and waiting for appointment date from the contractor to get the canopy clean.*Clean2. Shelves in the standing cooler in the small storage room appeared rusty. Ensure to paint or replace the cooler shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling area above the fridge near the exterior door and close to the ventilation canopy appeared dusty.*Clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Food handling permit posted onsite expired September 2024. Operator stated that she had paid but do not have it printed. Operator will post the new permit onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Ventilation canopy and surrounding aluminum guard appeared greasy. Operator stated that had contacted the company and waiting for appointment date from the contractor to get the canopy clean.*Clean2. Shelves in the standing cooler in the small storage room appeared rusty. Ensure to paint or replace the cooler shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling area above the fridge near the exterior door and close to the ventilation canopy appeared dusty.*Clean
- 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?
- Monitoring Inspection
0 infractions
- 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 low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
- 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 low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
- 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 low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed packaged foods, minced beef, and other food items stored in reusable grocery bags in the freezers and cooler at the time of inspection. Educate operator on the use of appropriate food packaging or storage containers. Operator removed food items from the grocery bags during the inspection.Ensure foods are store in appropriate food grade bags to prevent any accidental contamination during storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control monitoring checklist not available at the time of inspection.
- 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?
- A Valid food handling permit was not available on site at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- - The surrounding surfaces of the 2-compartment sink, industrial stove and a section of the ventilation canopy was observed to be in need of cleaning at the time of inspection. The operator had mentioned that deep cleaning of the kitchen has been scheduled on one of their upcoming days off. - No sanitation checklist available at the time of inspection.*Clean to ensure safe food handling. * Develop a sanitation checklist to ensure that the food establishment is being cleaned and maintained in a sanitary condition
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed used wash cloths placed on the food prep table. Thus, the food contact surface is being contaminated. Operator stated that the cloths are used to clean the food contact surfaces and washed at the end of the day.Operator was educated on use and storage of wash cloths for cleaning and sanitizing food contact surfaces. Operator prepared chlorine solution in a bucket for sanitizing food contact surfaces. Chlorine sanitizing solution was at 100 ppm.Ensure wash cloths are stored in sanitizing solution when not in use. Change sanitizing solution at least 2- 4 hours after preparation.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Ceiling area above the white fridge appeared dusty.- The shelf above the dish washing equipment appeared dusty.- Floor area behind the stove was wet and dirty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?