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Station 83

18 Fairway Drive Stony Plain AB T7Z 1M3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main floor concession was inspected. The worker had no way to measure temperature of hotdogs. Some hotdog dogs were at 44°C.The upper floor restaurant was inspected. Prep cooler measured 11C and the adjustment knob was in disrepair.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main floor concession was inspected. Dishwashing is done there. The worker had no test strips for measuring chlorine concentration.The upper floor restaurant was inspected. The dishwasher had 0 ppm of chlorine. Prep cooler measured 11C and the adjustment knob was in disrepair.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The main floor concession was inspected. The worker She had no test strips for measuring dishwashing chlorine concentration.The upper floor restaurant was inspected. The dishwasher has 0 ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main floor concession was inspected. The hand sink was ready to use. Papertowel was not installed in the dispenser.The upper floor restaurant was inspected. The handwashing station is not conveniently located to the cook space. Please consider adding an additional hand sink that services the cooking area. Or arrange the prep coolers so there is easier access to the handwashing station.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for equipment and utensils using a wash, rinse, sanitize procedure until the dishwasher is repaired. Single use disposable plates and take-out containers will be used until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Obtain new chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and food debris build up was observed underneath equipment and in hard to reach areas. Clean the above mentioned areas.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available in the kitchen measured a QUAT residual of 0ppm.A new solution of sanitizer was prepared in the kitchen and provided to the concession.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored in bulk foods item.Use a scoop with a handle and store in a way that protects food from contamination.Cup being used was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The concession did not have a probe thermometer for checking the internal temperature of foods being reheated. A probe thermometer was obtained from the kitchen.
    • 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 light bulb for the beer cooler is missing.Replace light bulb.