Super 8 - Trappers Pub
240 St. Matthews Avenue Spruce Grove AB T7X 3B4 · Food - General
7 inspections
- Monitoring 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?
- The food handling permit posted in the pub area is expired. Ensure a valid and up to date food handling permit is posted.
- 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?
- Monitoring 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?
- The food handling permit posted in the pub area is expired. Ensure a valid and up to date food handling permit is posted.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The front counter sanitizer bucket was measured to be 0ppm quats. A new sanitizer solution was prepared immediately upon request measuring 200ppm quats.Some cleaning cloths were also observed to be stored outside of sanitizer solutions. The cleaning cloths were placed into sanitizer solutions upon request. Ensure cleaning cloths are stored in sanitizer solutions to eliminate bacteria growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were not available. Obtain quat test strips.
- 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?
- The food handling permit was not displayed. The food handling permit was posted in a conspicuous place upon request.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several knives were observed to be stored between the prep tables and cooler units with the knives touching the sides of the coolers. The knives were removed and washed upon request. Ensure knives are stored in a sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food handler certification: the food handlers took the food safety basics course. Unfortunately this does not meet Section 31 of Alberta’s Food Regulation. When six or more food handlers are working on site (including serving staff) a certified person must be on-site at the facility. When there are 5 or fewer food handlers working, the certified person may be off-site. List of courses approved in Alberta was emailed to the general manager & to the Chef.
- 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 back shelving area is chipped in areas and is no longer smooth and cleanable. Dirt/debris can become trapped. This area will need to be resurfaced so it is smooth, food grade, non-absorbent to moisture and easily cleanable
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
0 infractions
- Initial Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was being stored above and near ready to eat items in the walk-in cooler. I discussed with operator that any raw meat must be stored below and away any ready-to-eat food items.Ready to eat food items examples: bread, salad, and any other type of food that does not require a bacteria kill step (i.e. cooking). If raw meat cross contaminates to ready-to-eat food items it could potentially cause food borne illness in customers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Remove the cardboard stored underneath the bin that stores the potatoes. Cardboard is not a cleanable surface and it can become contaminated easily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings were being thawed improperly. They were sitting in standing water at the time of inspection. The following methods are acceptable for thawing food:o Thaw over time in the refrigerator (kept at 4C or less); put the meat in a clean/sanitized container or platter that will hold any juices leaking out of food. Place on the bottom shelf of the refrigerator to avoid cross contaminationo Thaw under continuous running cold tap water in a sanitized sink. Make sure the meat is wrapped in a leak-proof plastic to help prevent cross contamination. Run cold water over the meat until it is defrostedo Thaw in submerged cold water in a sanitized sink (ensuring meat is wrapped in leak proof plastic) and ensure it is completely covered by the water. Change the water out every 30 minutes until the meat is defrosted.o Thaw in a microwave, on defrost setting. Ensure to keep meat in a leak proof container and only use this method if you plan to cook the meat right after it is defrosted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was only reaching 69.7C at the dish level and it must reach at least 71C. The hot water will need to be raised up a couple degrees to reach this requirement.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handler certification: the food handlers took the food safety basics course. Unfortunately this does not meet Section 31 of Alberta’s Food Regulation. When six or more food handlers are working on site (including serving staff) a certified person must be on-site at the facility. When there are 5 or fewer food handlers working, the certified person may be off-site. List of courses approved in Alberta was emailed to the general manager.
- 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 back shelving area is chipped in areas and is no longer smooth and cleanable. Dirt/debris can become trapped. This area will need to be resurfaced so it is smooth, food grade, non-absorbent to moisture and easily cleanable
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop storage in bins of ingredients was inadequate. The options for storing scoops for ingredients would be:o to store scoops with the handles facing out of the food product. So food handlers are not digging for it.o have a clean food grade container that the scoop can be stored in outside of the ingredient bin
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?