T-Bones 2023 Specialty Foods
A 5502 50 Street Drayton Valley AB T7A 1E4 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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?
- Facility was not maintaining written pest control records. Corrective action: A written pest control checklist will be provided alongside this report, and must be completed on a monthly basis as a proactive measure to prevent pest infestations.
- 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?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available. Corrective action: Chlorine test strips must be obtained to validate your sanitizer concentrations.
- 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?
- Facility was not maintaining written pest control records. Corrective action: A written pest control checklist will be provided alongside this report, and must be completed on a monthly basis as a proactive measure to prevent pest infestations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An open deep fryer was being used without an adequate method for ventilation and fire suppression. Additionally, it appears that this piece of equipment is burning and warping the adjacent wall. Corrective action: There must be an appropriate means of ventilation and fire suppression implemented for deep frying equipment, or the deep fryer may no longer be used at this facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available. Corrective action: Chlorine test strips must be obtained to validate your sanitizer concentrations.
- 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?
- Facility was not maintaining written pest control records. Corrective action: A written pest control checklist will be provided alongside this report, and must be completed on a monthly basis as a proactive measure to prevent pest infestations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An open deep fryer was being used without an adequate method for ventilation. Corrective action: Ventilation must be available over deep frying equipment to eliminate grease vapours and other particulates. A local fire inspector should be consulted to determine an appropriate method of ventilation for your system.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Handles for coolers and freezers require cleaning at least 2x daily. Some had buildup of food particles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink had an empty bucket placed in the sink. Sink is to be accessible at all times and sink is to be dedicated for handwashing only.
- 23. Is the facility maintained in a clean and sanitary condition?
- Handles for coolers and freezers require cleaning at least 2x daily. Some had buildup of food particles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsink is supplied with soap and paper towels. The sink did have a food prep utensil in it which was promptly removed. Handsink must be designated for handwashing only and must be accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stand that is used for holding the ground meat totes is bare plywood. This surface must be smooth and cleanable and impervious to liquid. Please replace this material.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?