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Swan Palace Restaurant

4936B Plaza Avenue Swan Hills AB T0G 2C0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy in the hot holding is measured at 49C. The burner for the hot holding table was out. The gravy was reheated to 74C, and the burner reheated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had a gallon jug present, impeding access to the hand sink. The jug was removed at the time of inspection. The hand sink shall be available at all times for hand washing.
  2. Monitoring Inspection

    0 infractions

  3. 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)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.Update Sept 4 - A technician is scheduled to come.Oct 28 - A technician has not assessed the dishwasher to date. The sanitizing cycle does not appear to be operational. All dishware is being washed in the dishwasher and sanitized in a satisfactory sanitizer (100ppm chlorine).
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
  4. 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)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.Update Sept 4 - A technician is scheduled to come.
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats in containers are being stored about produce. Raw meats shall always be stored under ready to eat foods to reduce the risk of contamination. No signs of contamination was observed. The food shall be reorganized to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single service utensils (spoons) are being stored with the bowl up. Utensils shall be stored handles up to prevent contamination of the food end of the utensil. The utensils shall be reorganised.