Stix n' Bones
22 - 30 3 Avenue SE High River AB T1V 1N5 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 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?
- 1. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- 1. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required underneath the stove, stainless steel prep table and coffee brewing table. **Please clean the above-mentioned areas.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Correction**No food grade sanitizer observed during the inspection. - Staff made the QUATS sanitizer solution and tested at 200 ppm. **Ensure food grade sanitizer is present onsite at all times for adequate sanitization.
- 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 observed at the hand sink in back kitchen. **Ensure paper towel is always present for proper handwashing.
- 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?
- 1. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required underneath the stove, stainless steel prep table and coffee brewing table. **Please clean the above-mentioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 11/4. There was no sanitizer onsite. Staff purchased bleach at the time of the inspection and prepared at 100ppm bleach surface sanitizer solution. - 1/2 tsp of bleach per 1L of water. Ensure that a food safe surface sanitizer is prepared and available whenever food handling or preparation is occurring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A sanitizing step was not being completed with manually dishwashing. A proper manual dishwashing procedure goes as follows:1. Clean with detergent and warm water2. Rinse. 3. Soak in sanitizer (100ppm bleach solution or 200ppm Quats solution)4. Air dry
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach test strips need to be obtained to check the concentration of the bleach sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions