Sunnybrook Cafe - Restaurant
2208 Highway 39 Sunnybrook AB T0C 2M0 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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)?
- Glasswasher - no free available chlorine detected in rinse water. Must not use glasswasher until this issue is rectified. Single use disposable cups must be used, or glasses must be washed in the kitchen until glasswasher is serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Glasswasher - no free available chlorine detected in rinse water. Must not use glasswasher until this issue is rectified. Single use disposable cups must be used, or glasses must be washed in the kitchen until glasswasher is serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility is lacking a hand sink - dishwashing sink and a hand sink were recently removed and another 3 compartment sink was installed. The new 3-compartment sink is sufficient for dishwashing and additional hand washing sink is required in the kitchen or single use disposable utensils and plates must be used for serving food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample for microbiological testing has not been submitted at required frequency.
- 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?
- Pest control records/checklist not maintained.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher was not dispensing adequate amount of chlorine sanitizer (<50 ppm).Corrected immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility is lacking a hand sink - dishwashing sink and a hand sink were recently removed and another 3 compartment sink was installed. The new 3-compartment sink is sufficient for dishwashing and additional hand washing sink is required in the kitchen or single use disposable utensils and plates must be used for serving food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample for microbiological testing has not been submitted at required frequency.
- 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?
- Pest control records/checklist not maintained.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Some mouse droppings were observed in the two dry storage areas and in the dining room under the coffee table - please have these areas cleaned thoroughly.Written pest control program - no records available for review. AHS pest control checklist can be used for this purposes - inspection using checklist must be done at least once a month or more often if needed.Checklist must be dated and filled out as required. Indicate if you find any evidence of pest and write corrective actions. If unable to keep facility pest free by yourself, certified pest control company must be hired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 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?
- Demand 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?
- Some mouse droppings were observed in the two dry storage areas and in the dining room under the coffee table - please have these areas cleaned thoroughly.Written pest control program - no records available for review. AHS pest control checklist can be used for this purposes - inspection using checklist must be done at least once a month or more often if needed.Checklist must be dated and filled out as required. Indicate if you find any evidence of pest and write corrective actions. If unable to keep facility pest free by yourself, certified pest control company must be hired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 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
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?