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Swiss Chalet

700 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

8 inspections

  1. 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?
      • ***The floor in the dry storage area was uncleanable and there was a build up of dirt present.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The quat sanitizer solutions were not being maintained at an effective 200ppm concentration. A new solution was made up during the inspection and some were changed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***there were cleaning cloths being left on the counters. They were removed to sanitizer buckets during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Hot holding for the cheese was 54C after being stirred. Discussed and the water reservoir for the hot holding unit was not being maintained. Staff filled the reservoir and the temperature was up to 63C by the end of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test strips were not being used according to manufacturer's instructions. This may cause inaccurate readings of the sanitizer concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***The fire door between the utility room and the dry storage was propped open. Discussed and it was closed at the time of the inspection and the door stop was removed.
    • 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 staff washroom doors were left open with no separation from the food areas of the facility. Doors were both closed during the inspection. Discussed self closing devices for the doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Cardboard was being used as a floor covering in the kitchen area. Discussed and it is changed twice a day. This does not make it an acceptable finish in a food handling area.
    • 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 floor in the dry storage area was uncleanable and there was a build up of dirt present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cloths were being hung over the walk in doors. Cloths are not a cleanable surface. Remove the cloths and ensure that the handles are cleaned often enough to maintain a clean and sanitary surface.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 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 wire rack in the glass chiller was rusted. Replace the wire rack and ensure it is smooth and durable to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed by the ice cream sundae cup storage. Clean the mentioned area.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken and fries were left open in the walk-in cooler. The staff covered the food items during inspection.Please ensure food in covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal coffee cup was stored on a food preparation counter. The cup was removed by the staff during inspection.Ensure personal items are stores separate from food preparation areas/surfaces.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 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 fluorescent light cover in the back of the facility was observed to be cracked. Ensure all light covers are in good working condition so they can prevent potential contamination of food should the lightbulb break.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower shelf of the prep table near the cooking line is dirty and requires cleaning and sanitizing. Ensure this area is cleaned regularly to prevent the build-up of dirt and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various sections of the ceiling and vents were observed to have a build-up of dust. Ensure these areas are cleaned more regularly to prevent the build-up of dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piping and lines behind cooking equipment on the cooking line are dirty with a build-up of grease and dust. Ensure these areas are cleaned regularly to prevent this build-up.
  8. Monitoring Inspection

    16 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of spices was observed stored on a shelf in the staff washroom. A bag of flour was observed being stored in an open bag in the dry goods pantry. The operator was notified, and the food was destroyed. Ensure that food is appropriately stored.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used disposable glove was observed stored near the salad bar area, potentially being re-used for multiple salad preparations. Ensure that all gloves are changed between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A disposable Tim Horton's cup was observed being stored in an open bag of flour. The operator was notified and the bag of flour was disposed of. Ensure a non-disposable scoop is used for bulk dry goods and it is stored in such a way that the portion of the scoop that contacts staffs hands does not contact the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nail clippers were observed being stored in the bar area. The operator was notified and the clippers were removed.Ensure personal staff items are stored away from food and drink preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open box of bread rolls were being stored near the handwashing sink, resulting in water splashes contaminating the surface of the box. The operator was notified and the box was relocated to be farther away from the handwashing sink.Ensure all food is stored in a way that it is not subject to potential contamination sources.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of spices was observed stored on a shelf in the staff washroom. The operator was notified, and the food was destroyed. Ensure that food is appropriately stored and never stored in the washroom.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of pesticide was observed stored in the back dry goods pantry. The operator was notified and the can was removed. Ensure pesticides are only applied by a licensed pest control specialist and no pesticides are stored on-site.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle containing chemicals was observed on-site. The operator was notified and the contents of the spray bottle were emptied. Ensure all spray bottles are properly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The scoop used for mashed potatoes was observed sitting on a plate near the potato hot holding unit for over an hour during the inspection. If you need to store the scoop in this way, ensure it is marked with a time sticker and ensure it is cleaned and sanitized at least every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area was not supplied with soap and paper towels. Ensure all handwashing sinks in food and drink prep areas are stocked with soap and paper towels.
    • 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 fluorescent light cover in the back of the facility was observed to be cracked. Ensure all light covers are in good working condition so they can prevent potential contamination of food should the lightbulb break.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single use Tim Horton's cup was observed being used as a scoop for flour. Ensure all scoops for bulk dry goods are not single use and are able to be properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower shelf of the prep table near the cooking line is dirty and requires cleaning and sanitizing. Ensure this area is cleaned regularly to prevent the build-up of dirt and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various sections of the ceiling and vents were observed to have a build-up of dust. Ensure these areas are cleaned more regularly to prevent the build-up of dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piping and lines behind cooking equipment on the cooking line are dirty with a build-up of grease and dust. Ensure these areas are cleaned regularly to prevent this build-up.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A dirty cardboard box was being used in the dishwashing area to store empty bottles. The operator was notified and the box was removed. Ensure proper storage containers that can be cleaned and sanitized are used for waste collection. Reuse of dirty cardboard boxes can act as a harborage area for pests.