Skip to content
Loading map…

State & Main Kitchen + Bar

201 - 30 Market Boulevard SE Airdrie AB T4A 0V4 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowl with no handle was being used as scoop for bulk food (Calamari breading). Plastic bowl was removed during the inspection and replaced with a scoop with handle. Corrective action - Ensure that scoops with handles are used to handle bulk foods to prevent contamination of food.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths lying around on countertops throughout the kitchen.**Please ensure that when cleaning cloths are not in use, they are stored in sanitizing buckets containing 100ppm chlorine or 200ppm QUAT sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop in the bar was stored directly in the ice with the handle in contact with the ice. Operator removed the ice scoop and stored in a separate container.**Ensure that the ice scoop is stored in a clean and sanitary manner at all times to prevent contamination of the ice.
    • 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 door to the staff washroom that opens into the kitchen was left open.**Please ensure that the staff washroom is kept close at all times.Install a self-closing device to the door to ensure door stays close at all times.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the kitchen,The Scoop for the ice machine was placed on the dirty surface.-The operator removed the scoop from the dirty surface.- Please place the scoop in clean container where the handle is accessible to the food handler to prevent contamination.The knives used for cutting vegetables/fruits were placed on the kitchen counter.- the operator put the knives in a container filled with ice and water.- Ensure that the equipment is stored in a proper manner which helps to make it clean and sanitary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the bar,Milk cartons found on the left side of the upper shelf in the wine cooler opposite the handwashing sink were at 8C.-The manager immediately removed the cartons and placed them in the kitchen cooler.- Ensure that the high-risk foods are stored at 4C or below.
    • 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?
      • Gap seen at the right bottom of the exit door. - Ensure that the weatherstripping is done to prevent the entry of pests.
    • 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 bulb in the beverages walk-in cooler was not working.- Please make sure that the bulb is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was found under the food storage rack beside the walk-in cooler and the hard-to-reach areas were dirty.- Ensure that the kitchen is thoroughly cleaned.The paper towel dispenser in the staff restroom was empty. -The staff placed new paper towel in the dispenser.- Ensure that the washroom supplies are properly stocked.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizing solution in sanitizing bucket by the ice machine was measured at 0ppm. Staff discarded and refilled solution.**Ensure that QUAT sanitizing solution used in the food prep area is maintained at 200ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal clothing was stored on the shelf next to food items in the vegetable prep area. Staff removed the personal items.**Please ensure that personal items not related to food preparation are stored separately from food items to prevent contamination.
  6. Monitoring Inspection

    0 infractions