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Tags - Restaurant

4802 49 Avenue Elk Point AB T0A 1A0 · Food - General

16 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?
      • Ventilation system is overdue for maintenance - February 2025.Ensure that ventilation system is maintained to prevent fire hazard.22 Feb - This is a recurring Issue - Do maintain to prevent fire hazard19 Dec - This is a recurring Issue - Do maintain to prevent fire hazard
  2. 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 is overdue for maintenance - February 2025.Ensure that ventilation system is maintained to prevent fire hazard.22 Feb - This is a recurring Issue - Do maintain to prevent fire hazard
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 200ppm. This was corrected to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic handle was in contact with food (flour).Ensure that items not associated with food are separated to prevent contamination.
    • 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 is overdue for maintenance - February 2025.Ensure that ventilation system is maintained to prevent fire hazard.
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher rinse cycle is at 0ppm chlorine.Ensure that it is at 100ppm chlorine for effective sanitization.Continue to use the 3-compsink method as discussed.21-March - Still outstanding - Continue to use the 3-compsink method as discussed.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handle was in contact with food (oats) in the dry storage area. Ensure that items not associated with food are separated 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)?
      • Dishwasher rinse cycle is at 0ppm chlorine.Ensure that it is at 100ppm chlorine for effective sanitization.Continue to use the 3-compsink method as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store was generally clean; however, a few areas were noted that require your attention:- behind the cookline equipment - build-up of dust and debris noted- floors in dry storage area.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler temperature was at 14C. This cooler can't be used to store high risk food items and perishable food items - which must be stored at 4C or lower. Operator indicated that 4 sandwiches have been there for more than two days - these were discarded. Other items were moved to coolers with temperature of 4C or less.Ensure this cooler is repaired before storing high risk/perishable items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dishwasher - build-up of debris in dishwasher blades- Kitchen ceiling - build-up of dust and grease- Back storage areas - Underneath the shelves and hard-to-reach areas - Public washroom sinks - require cleaning- Slush machine - build-up of dust on the machine and grease noted on the floor behind the slush machine. Black material noted inside the machine. Ensure that this is shut down, cleaned and sanitized before use.
  8. 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?
      • Vent hood due for service - April 2024.Ensure that your exhaust hood is maintained to prevent fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used to hold the slush machine together. This makes machine difficult to clean. Ensure that this is replaced to facilitate easy cleaning and sanitizing. Operator has indicated that parts have been ordered and should be ready in September. A re-inspection date will be set for September, in the meantime ensure that slush machine is cleaned weekly to prevent dirt build up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler temperature was at 14C. This cooler can't be used to store high risk food items and perishable food items - which must be stored at 4C or lower. Operator indicated that 4 sandwiches have been there for more than two days - these were discarded. Other items were moved to coolers with temperature of 4C or less.Ensure this cooler is repaired before storing high risk/perishable items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dishwasher - build-up of debris in dishwasher blades- Kitchen ceiling - build-up of dust and grease- Back storage areas - Underneath the shelves and hard-to-reach areas - Public washroom sinks - require cleaning- Slush machine - build-up of dust on the machine and grease noted on the floor behind the slush machine. Black material noted inside the machine. Ensure that this is shut down, cleaned and sanitized before use.
  9. Demand 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?
      • Vent hood due for service - April 2024.Ensure that your exhaust hood is maintained to prevent fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape used to hold the slush machine together. This makes machine difficult to clean. Ensure that this is replaced to facilitate easy cleaning and sanitizing. Operator has indicated that parts have been ordered and should be ready in September. A re-inspection date will be set for September, in the meantime ensure that slush machine is cleaned weekly to prevent dirt build up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler temperature was at 14C. This cooler can't be used to store high risk food items and perishable food items - which must be stored at 4C or lower. Operator indicated that 4 sandwiches have been there for more than two days - these were discarded. Other items were moved to coolers with temperature of 4C or less.Ensure this cooler is repaired before storing high risk/perishable items
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dishwasher - build-up of debris in dishwasher blades- Kitchen ceiling - build-up of dust and grease- Back storage areas - Underneath the shelves and hard-to-reach areas - Public washroom sinks - require cleaning- Slush machine - build-up of dust on the machine and grease noted on the floor behind the slush machine. Black material noted inside the machine. Ensure that this is shut down, cleaned and sanitized before use.
  10. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 50ppmBucket was changed and 100ppm bleach achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was inaccessible with sanitizer bucket in the sink.Ensure all hand sinks are accessible at all times to facilitate and encourage handwashing practices among staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- behind cookline equipment- Back storage area- Walk in coolers floors and walls
  11. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
  12. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitizing:- White standing fan in the kitchen- Walk-in cooler floor and walls- Behind the cookline equipment12-Feb-2023- Kitchen floors and walls- Behind the cookline equipment- Dishwashing areas - dishwasher interior- Slurpee Machine
  13. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher rinse concentration at 0ppm chlorine. Ensure that it is at 100ppm chlorine. Bleach solution of 100ppm chlorine was made.Ensure that dishes are immersed in bleach solution for 2min and air-dried. Continue to use the 3-comp sink method until the dishwasher is sanitizing at 100ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitizing:- White standing fan in the kitchen- Walk-in cooler floor and walls- Behind the cookline equipment
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two standing refrigeration units operating at 10C. Ensure that refrigeration units are operating at 4C or below. No high-risk food can be stored in the refrigeration units until appropriate temperature achieved. *Cooler still not operating at optimal condition - 30th Oct 2023
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitization:- walk in cooler floors- behind and underneath the cookline equipment - behind the oven there is buildup of grease and dirts- Slushie machine has dust on the top* More cleaning still needed - 30th Oct 2023
  16. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at 0ppm chlorine. Solution replaced and 100ppm chlorine achieved.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed not washing hands in between task. Ensure that staff are reminded to wash hands in between task and handling food to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese observed at 15C in the prep cooler. Operator indicated they were brought out more than 2hours ago. Operator informed to discard cheese. High-risk foods must be kept at 4C or below to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust vent due for service in Nov 2022. Ensure vent is serviced to prevent fire hazard. *Repeated violation 27-jun-23 & 10-july-23*Recurring violation 21-Sept-23Let me know once vent has been serviced in August - send a photo of maintenance sticker on the hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two standing refrigeration units operating at 10C. Ensure that refrigeration units are operating at 4C or below. No high-risk food can be stored in the refrigeration units until appropriate temperature achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitization:- walk in cooler floors- behind and underneath the cookline equipment - behind the oven there is buildup of grease and dirts- Slushie machine has dust on the top