Smitty's / Tempo
135 Leva Avenue Red Deer County AB T4E 1B2 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potato soup was observed to be at 49C on the hot holding unit.The hot holding unit was adjusted to be hotter, and the soup was taken off the hot holding unit and brought to a rolling boil before being put back on the holding unit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles in the kitchen were missing or dirty with a buildup of dust. Please ensure that the ceiling free of dust and dirt to prevent contaminants from falling into the food handling areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- The concentration of the chlorine in the dishwasher was 0 ppm. The operator increased the concentration to 100 ppm and will monitor the chlorine concentration in 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)?
- February 5, 2025The facility obtained lactic acid test strips but does not have chlorine test strips. The operator ordered the test strips during the inspection. Please ensure that the chlorine test strips are available on-site and accessible to staff. October 21, 2024The facility does not have the test strips to measure the concentration of lactic acid, and the chlorine test strips have expired in June 2024. Please ensure that these test strips are available on-site and not expired.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have the test strips to measure the concentration of lactic acid, and the chlorine test strips have expired in June 2024. Please ensure that these test strips are available on-site and not expired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the cooler and freezers.Most cold storage temperatures were found to be less than 4 C. Prep station was not working.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Food is cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be cooled from 20°C to 4°C or colder within 4 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?