Skip to content
Loading map…

Sunny Side Up

205 1 Street W Cochrane AB T4C 1X3 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One of the Quat sanitizer bottles in the kitchen was not labelled. Please make sure sanitizer bottles and chemical bottles are properly labelled to prevent misuse of the chemical products.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple sanitizer bottles in the front bar area and kitchen were not labelled. Please make sure sanitizer bottles are labelled to prevent misuse of chemicals.
    • 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?
      • *Noted that back door was left open, screen door is required in order to keep the back door open.Please make sure keep the back door closed or install a screen door to prevent the pest entry.*Pest control records were not available onsite for the inspections. Please make sure pest control records are available during the inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink in the bar area was not in good repair.Please repair it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation:*Hand sink surface caulking was not in good repair, mildew growth on the caulking and some of the surface by the dry wall might have been water damaged over the time.Please recaulk the surface and remove all the damaged materials.*Crack tiles in the kitchen and service area, and by the walk-in cooler area. Please repair/ replace them. *Damaged wall surface at the shelf by the service area below the area where the maple syrups are stored. Please repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Counter surfaces by the hand sink in the bar was water damaged. * Shelf where the coffees are stored was temporarily taped. Please make sure all repairs are completed for concerns noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are completed.*Exhaust filters- grease built up.* Surface above the cooking stains by the grill
  2. Monitoring Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple sanitizer bottles in the front bar area and kitchen were not labelled. Please make sure sanitizer bottles are labelled to prevent misuse of chemicals.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the Quat sanitizer bottles in the kitchen was not labelled. Please make sure sanitizer bottles and chemical bottles are properly labelled to prevent misuse of the chemical products.
    • 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?
      • *Noted that back door was left open, screen door is required in order to keep the back door open.Please make sure keep the back door closed or install a screen door to prevent the pest entry.*Pest control records were not available onsite for the inspections. Please make sure pest control records are available during the inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the dishwashing sink was not in good repair. Please make sure it is repaired.* Counter surfaces by the hand sink in the bar was water damaged. *Broken light bulb by the prep area.* Shelf where the coffees are stored was temporarily taped. Please make sure all repairs are completed for concerns noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink in the bar area was not in good repair.Please repair it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation:*Hand sink surface caulking was not in good repair, mildew growth on the caulking and some of the surface by the dry wall might have been water damaged over the time.Please recaulk the surface and remove all the damaged materials.*Crack tiles in the kitchen and service area, and by the walk-in cooler area. Please repair/ replace them. *Missing light bulbs in the kitchen. Please replace them with shatter proof light bulbs to make sure adequate lighting in the kitchen/ prep area.*One of the light covers was broken. Please repair/ replace the cover or make sure light bulbs are shatter proof.*Damaged wall surface at the shelf by the service area below the area where the maple syrups are stored. Please repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Scoop handle in the ground coffee container was broken. Corrected during the inspection. Operator discarded the scoop.Please make sure equipment and utensils are in good repair condition to prevent any injuries.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are completed;*Dust on the ceiling about the prep area.* Dust on ceiling in the cook line. *Exhaust filters- grease built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on the ceiling in the kitchen. Please make sure cleaning is done.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One of the Quat sanitizer bottles in the kitchen was not labelled. Please make sure sanitizer bottles and chemical bottles are properly labelled to prevent misuse of the chemical products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink in the bar area was not in good repair.Please repair it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation:*Hand sink surface caulking was not in good repair, mildew growth on the caulking and some of the surface by the dry wall might have been water damaged over the time.Please recaulk the surface and remove all the damaged materials.*Crack tiles in the kitchen and service area, and by the walk-in cooler area. Please repair/ replace them. *Missing light bulbs in the kitchen. Please replace them with shatter proof light bulbs to make sure adequate lighting in the kitchen/ prep area.*One of the light covers was broken. Please repair/ replace the cover or make sure light bulbs are shatter proof.*Damaged wall surface at the shelf by the service area below the area where the maple syrups are stored. Please repair the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on the ceiling in the kitchen. Please make sure cleaning is done.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink in the kitchen area. Corrected during the inspection. Operator replaced a new roll of paper towel in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink in the bar area was not in good repair.Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease built up at the exhaust canopy filter. Please clean them.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. No QUAT sanitizer was detected in all spray bottles. Spray bottles were refilled during the inspection. **Please ensure the dispenser is pulling sanitizer before filling the spray bottles.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths for the espresso machine were not being kept in sanitizer. Staff were rinsing cloths after use and then leaving on machine. COMPLETE THE FOLLOWING:1. Cloths must be stored in sanitizer OR single use towels must be used to wipe machine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. A food handler was observed playing a toothpick in their mouth and not handwashing prior to touching clean dishes. The food handler was directed to discard the toothpick and wash their hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff did not have a good system in place at the dish pit to distinguish between yellow cloths that were being used for drying hands and spot shining silverware.COMPLETE THE FOLLOWING:1. Ensure there is adequate separation between cloths to prevent misuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bowl stored on top of insert of bacon in prep cooler. Bowl was removed during the inspection to protect bacon from contamination. 2. Staff water bottle stored on prep counter. Bottle was relocated during the inspection. 3. Sausages stored above boxes of avocadoes in walk in cooler. Avocados were relocated during the inspection.4. Metal scoop stored in ice machine. Scoop was taken out and put back in it's designated container.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottles in the kitchen did not have labels. COMPLETE THE FOLLOWING:1. Replace labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The hollandaise sauce in hot holding measured 46*C and had been in hot holding for an hour after it was made. The temperature of the hot holding unit was increased during inspection. COMPLETE THE FOLLOWING:1. To avoid drops in temperatures, ensure the hot holding unit is able to maintain temperatures above 60*C before transferring food. **Consider dividing the batch of sauce into two smaller portions so that it is easier to maintain temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available.2. No QUAT test strips available.COMPLETE THE FOLLOWING:1. Replace test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen had a lot of food debris on the floor and in hard-to-reach areas.2. The walk-in freezer had debris on the floor.3. The walk-in cooler had debris on the floor and in hard-to-reach areas. 4. The drying mats used for clean dishes had visible debris on them. COMPLETE THE FOLLOWING:1. Please clean areas noted above. 2. Change mats daily.