Soo Blairmore
13609 20 Avenue Blairmore AB T0K 0E0 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Jan 26, 2026The old magnet screen was removed. A new screen door was onsite. The operator needed to find someone to install it. The back door was kept closed for winter.Oc. 15, 2025Back entry door screen with magnets was significantly damaged and did not close fully. (This was a previous repair.) A proper screen door is needed to keep out pests such as mice.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 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)?
- Dishwasher was broken (unsure of reason). Reportedly the wrong part was ordered; a new part was ordered.Three compartment sink system in use.Dishwasher repair estimated next week due to postal strike.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Back entry door screen with magnets was significantly damaged and did not close fully. (This was a previous repair.) A proper screen door is needed to keep out pests such as mice.
- 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
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution not prepared while food was being handled. Bowl of bleach water with cloth was prepared immediately.Kitchen surfaces must be wiped with sanitizer before handling food and often throughout the shift.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was broken (unsure of exact reason). One part was repaired but another part broke.Three compartment sink system in use.Dishwasher repair estimated next week due to postal strike.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Back entry door screen with magnets was significantly damaged and did not close. (This was a previous repair.) A proper screen door is needed to keep out pests such as mice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- Dishwasher was broken (unsure of exact reason).Three compartment sink system in use.Dishwasher repair estimated in 1 week.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Back entry door screen with magnets was significantly damaged and did not close. (This was a previous repair.) A proper screen door is needed to keep out pests including mice.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning remained. The following were very grimy or contained food spills: -- Some cupboard doors on the kitchen island facing freezers.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution not prepared while food was being handled. Bowl of bleach water with cloth was prepared immediately.Kitchen surfaces must be wiped with sanitizer before handling food and often throughout the shift.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was broken (unsure of exact reason).Three compartment sink system put in use during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel in staff washroom. Corrected during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Back entry door screen with magnets was significantly damaged and did not close. (This was a previous repair.) A proper screen door is needed to keep out pests including mice.
- 23. Is the facility maintained in a clean and sanitary condition?
- Garbage build-up outside back entrance behind the wooden box (may attract rodents).The following were very grimy or contained food spills: -- Shelves on island across from fryers.-- Cupboard doors on islands.-- Stainless bus carts.-- Floors and counters near back door and island.-- Black plastic shelves in kitchen.-- Outside of kitchen garbage cans.-- Top ledges of stainless prep coolers.Heavy ice build-up in the front beer cooler caused a large puddle and soaked boxes inside.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Sushi rice pH could not be verified using test strips. Operator ordered a food pH meter to ensure the product has enough acid. The meter had not arrived yet. * Rice must be kept refrigerated until adequate pH can be verified. Observe proper cooling procedures in small containers.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Wrapped raw fish was stored above vegetables. The wrapping was touching the packaging of peppers on the same shelf. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no written cleaning schedule (or list) available.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lactic acid surface sanitizer appeared undiluted which was not suitable for food contact surfaces according to label directions.Bleach solution will be used until the dispenser is fixed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Operator had a food thermometer.*Sushi rice pH could not be verified using test strips. Operator will acquire a food pH meter to ensure the product has enough acid. * Rice must be kept refrigerated until adequate pH can be verified. Observe proper cooling procedures in small containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning completed.There was no written cleaning schedule available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lactic acid sanitizer in the spray bottle measured 0 ppm. The lactic acid sanitizer at the wall was dispensing 0 ppm. Operator discarded solution. Operator was able to dislodge blockage in line. However, the lactic acid sanitizer was dispensing a very high concentration. Discussed contacting Ecolab rep to service the lactic acid line. No lactic acid test strips found on site. Please purchase lactic acid test strips from chemical supplier. A jug of bleach was on site. Operator was shown how to prepare 100 ppm solution of chlorine in bucket. Operator was storing dry cloths on cutting board. Discussed storing sanitizer cloths in sanitizer buckets. Discussed recording sanitizer concentration levels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A damaged can of oyster sauce was found in the pantry. Operator pulled product and will not serve to the public.Uncooked meat and fish were kept above ready to eat food in the cooler with an opening to the front cashier area and in the walk-in cooler. Seafood defrosting next to the cut onions at the cooler. Discussed storing any raw foods on the bottom of the cooler.Food is not date stamped. Discussed labeling food with best before or expiry dates.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator is not properly cooling sushi rice. Discussed proper procedure for making sushi rice.Discussed cooling rice in small, shallow containers.Discussed proper method for cooling food. There was no cooking thermometer on site to verify internal temperature of foods. Please purchase a food thermometer. Operator does not check the pH of the sushi rice. Please purchase a pH meter. Information will be provided with this inspection report.Tuna was being thawed out a room temperature. Tuna was frozen. Discussed proper methods for thawing foods (under cold running water, cook from frozen or thawing in refrigerator). Information will be provided with this inspection report.Discussed recording cooking and cooler temperatures. Information will be provided with this inspection report.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher measured 65C at the rinse cycle. On the fourth cycle, the dishwasher measured 72C at the rinse cycle. Discussed purchasing a waterproof thermometer or dishwasher thermal label strips to ensure the dishwasher reaches 71C at the rinse and plate level.Sushi mats are cleaned with soap and rinsed with water. Discussed dishwashing steps with owner. First, remove food debris then soak in hot soapy water. Second, rinse soap off with water. Third, sanitize mats in bleach solution (100 ppm). Last, allow mats to air dry on a drying rack. Chlorine test strips are available for use. Discussed not using the pool chlorine test strips. Discussed recording daily rinse cycle dishwashing temperatures. Information will be provided with this inspection report.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was located at the hand sink. There was a paper towel roll located across the kitchen. Discussed storing paper towel at the hand washing station at all times in a dispenser. There was a strainer being stored in the handwashing sink. Discussed storing dishwashing items in the dishwashing sinks. The hand washing sink is meant for washing hands only. The staff washroom in the kitchen had an empty paper towel and soap dispenser at the sink. It was observed that staff did not wash their hands once for the duration of the inspection.Please ensure that handwashing is completed before and after tasks. A document will be provided with this inspection report regarding proper hand washing.
- 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?
- The food handling permit was not available or visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring tiles in the kitchen and dry storage area were broken. Ceiling paint was peeling off and requires repair to make it easy to clean.The faucet at the three-compartment sink was constantly dripping. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is dirt and grease build-up underneath the three-compartment sink, dishwasher, prep tables, and cookline in the kitchen. Fridges, freezers and garbage can on the outside were visibly dirty and felt greasy upon touch. Ventilation filters were visibly dirty and accumulating grease. Please clean all above areas.There was no written cleaning schedule available. Discussed having a daily, weekly and monthly schedule. Information will be provided with inspection report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions