StrEATS Pines Kitchen
7 - 6791 50 Avenue Red Deer AB T4N 4C9 · Food - General
13 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the cooler and freezers.Cold storage temperatures were found to be less than 6.7 CKeep the lids closed at all times at the front end of the restaurant to help keep the temperature closer to 4 C.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food may be cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be placed in the cooler and cooled from 20°C to 4°C or colder within 4 hours.Temperature logs are to always be maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of all high touch surfaces is required.Cleaning under equipment is also required.Cleaning of the outside of the dishwasher is also required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Overdue food permit fees.Owner does not hold a valid food permit.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning in around and under equipment is still required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning in around and under equipment is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats and Chlorine test strips were available; however they were expired in 2023.Please ensure; valid, non-expired, quats and chlorine test strips, are restocked, and used to confirm sanitizer solution concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats and Chlorine test strips were available; however they were expired in 2023.Please ensure; valid, non-expired, quats and chlorine test strips, are restocked, and used to confirm sanitizer solution concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats and Chlorine test strips were available; however they were expired in 2023.Please ensure; valid, non-expired, quats and chlorine test strips, are restocked, and used to confirm sanitizer solution concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen handwashing station was found to have a broken soap dispenser, and the plumbing was not functioning properly, as no water was coming from the faucet.The front kitchen handwashing sink was in good condition, providing warm and cool water, draining properly, and fully stocked with paper towels and liquid soap.A plumber has been contacted and is expected to address the back kitchen handwashing sink issues.Please ensure the back kitchen handwashing sink is fully repaired and restored to proper working order. Additionally, repair or replace the broken soap dispenser to ensure it is operational.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A plumbing leak was identified in the cupboard, beneath the front-end pop dispenser. The operator was already aware of the issue and has scheduled a plumber to address it later this week.Please ensure the plumbing is fully repaired and returned to proper working order, free of leaks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- The dishwasher, which uses chlorine sanitizer, initially tested at 0 ppm due to the sanitizer bucket being nearly empty and the hose failing to draw enough solution. To address this, the operator propped the sanitizer bucket at a 45-degree angle, allowing the remaining solution to pool at one side. This ensured the hose was fully immersed in the sanitizer solution, enabling it to draw the liquid effectively. After priming the line, the issue was resolved, and a consistent chlorine concentration of 100 ppm was achieved, as confirmed with test strips.Until the sanitizer supply is replenished, ensure each cycle achieves a concentration of 100 ppm chlorine by testing regularly with the provided test strips.The operator has been supplied with a small quantity of chlorine test strips to confirm the sanitizer concentration and is awaiting a new supply of sanitizer solution, expected to arrive by November 5th.Please continue monitoring the dishwasher to ensure proper operation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats and Chlorine test strips were available; however they were expired in 2023.Please ensure; valid, non-expired, quats and chlorine test strips, are restocked, and used to confirm sanitizer solution concentrations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen handwashing station was found to have a broken soap dispenser, and the plumbing was not functioning properly, as no water was coming from the faucet.The front kitchen handwashing sink was in good condition, providing warm and cool water, draining properly, and fully stocked with paper towels and liquid soap.A plumber has been contacted and is expected to address the back kitchen handwashing sink issues.Please ensure the back kitchen handwashing sink is fully repaired and restored to proper working order. Additionally, repair or replace the broken soap dispenser to ensure it is operational.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A plumbing leak was identified in the cupboard, beneath the front-end pop dispenser. The operator was already aware of the issue and has scheduled a plumber to address it later this week.Please ensure the plumbing is fully repaired and returned to proper working order, free of leaks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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 tested and confirmed to be at least 100 ppm of chlorine in the final rinse water after a new container of bleach was added.The dishwasher is operating properly.Equipment and utensils are cleaned and sanitized according to the regulations.
- 23. Is the facility maintained in a clean and sanitary condition?
- This facility requires cleaning in and around the dishwasher. The outside of the dishwasher requires cleaning as does the grease interceptor.Cleaning of high touch surface like the bar cooler is required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?