The Blackbeary Eatery
154 White Earth Street Smoky Lake AB T0A 3C0 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test papers for sanitizer concentration were available. Test papers are required to ensure the proper concentration of sanitizer is used to effectively sanitize surfaces. Educated the operator on test papers. Required test papers to be available during reinspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test papers for sanitizer concentration were available. Test papers are required to ensure the proper concentration of sanitizer is used to effectively sanitize surfaces. Educated the operator on test papers. Required test papers to be available during reinspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- No test papers for sanitizer concentration were available. Test papers are required to ensure the proper concentration of sanitizer is used to effectively sanitize surfaces. Educated the operator on test papers. Required test papers to be available during reinspection.
- 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 lights above the food preparation area are unprotected. Bare light bulbs could be damaged and broken glass could fall into open foods. Ensure the light bulbs are protected from being broken.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning procedures were observed during inspection. Cleaning procedures are required to ensure that all areas of the facility are adequately cleaned and maintained in a good condition. Required to owner to have cleaning procedures available for re-inspection.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Use of cleaning concentrate was observed during inspection in place of sanitizer. Sanitizers are required to be used to prevent the growth of bacteria and cross contamination. Educated the operator on use of sanitizer and required a QUAT or bleach solution to be used for cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp mechanical dishwasher was observed to be at 60c. The final rinse temperature should read 72C to ensure adequate sanitation of dishes and utensils. Required the owner to adjust temperature to ensure proper sanitation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test papers for sanitizer concentration were available. Test papers are required to ensure the proper concentration of sanitizer is used to effectively sanitize surfaces. Educated the operator on test papers. Required test papers to be available during reinspection.
- 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 lights above the food preparation area are unprotected. Bare light bulbs could be damaged and broken glass could fall into open foods. Ensure the light bulbs are protected from being broken.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris in utensil container was observed during inspection. Food debris can increase the risk of bacterial growth and attract pests. Required the operator to switch out the container to a new one.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning procedures were observed during inspection. Cleaning procedures are required to ensure that all areas of the facility are adequately cleaned and maintained in a good condition. Required to owner to have cleaning procedures available for re-inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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 lights above the food preparation area are unprotected. Bare light bulbs could be damaged and broken glass could fall into open foods. Ensure the light bulbs are protected from being broken.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
0 infractions