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Stacked Pancake & Breakfast House

2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • On the cookline prep cooler located at the end of the room, a container of sub peameal (raw meat) was observed. The product was probed at 7°C near the container's edges and 11°C in the center of the container. Staff explained that the prep cooler lid remains open throughout the day and that the peameal had been held in the cooler for longer than two hours.The container of peameal was discarded at the time of inspection.Please ensure that the prep cooler lid remains open for a maximum of two hours only. As the prep cooler is located adjacent to the grills, ensure that meat products stored in the open-top prep cooler are covered as needed and maintained at or below 4°C to prevent harmful microbiological growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium (quats) test strips were available; however, they were expired and had turned yellow in colour rather than the original orange.Please ensure new, unexpired quats test strips capable of confirming sanitizer concentrations between 200–400 ppm are obtained and used to ensure quats sanitizer solutions are prepared and maintained at the correct concentration.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cookline did not have a sanitizer solution prepared. Staff did correct this during the inspection but please make sure that one or more wiping cloth buckets are available for staff to use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat solution in all of the spray bottles in the kitchen and service area were well above 400ppm. This can leave chemical residues on surfaces and uses up an expensive product. Please ensure that staff follow the manufacturers' instructions of 1tsp concentrate per 1L of water when mixing the 200ppm solution. Corrected During Inspection: staff diluted the solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for staff to use to check sanitizer solution concentrations. Please ensure that test strips are available for the quaternary ammonium sanitizer used on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen and service areas were clean and well organized.The floor in the walk-in cooler has debris building up. Please give this area a good cleaning.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are always stored in sanitizer solution when not in use or clean and dry.Quat based sanitizer adequately tested 200 ppm minimum.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods/perishable food should be maintained at 4C or below and 60C or above to prevent harmful bacteria growth.Please reduce amount of product that remains between 4C and 60C (creamers, utensils used for high risk food included).
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are always stored in sanitizer solution when not in use or clean and dry.Quat based sanitizer adequately tested 200 ppm minimum.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure all items used to store are food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods/perishable food should be maintained at 4C or below and 60C or above to prevent harmful bacteria growth.Please reduce amount of product that remains between 4C and 60C (creamers, pancake batter, utensils used for high risk food included).
  8. Initial Inspection

    0 infractions