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The Boot

13 - 205 1 Street E Cochrane AB T4C 1X6 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * There was no thermometer in the tall fridge. Please make sure thermometer placed in the fridge and monitor the temperature daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * 2 fillet packages of the Samon were getting thawed in warm water. Corrected during the inspection. Placed under the cold water. * Cooked Lasagna was left in room temp for cooling off. Temperature was measured at 28C degrees. Corrected during the inspection. Operator portioned it in small containers and placed in the fridge. Discussed with the operator onsite proper thawing and cooling methods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Baseboard beside the kitchen door by the dishwashing sink was not in good repair. Please ensure it is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Side of the dish sink was taped to prevent the corner of the sink. Tape was not in good repair. Please make sure it is removed and replaced with a new tape.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * There was no sanitizer solution in the kitchen for cleaning of the food contact surfaces and cleaning cloths. Corrected during the inspection. Operator prepared a bleach water solution during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Small deep fryer was placed at the shelf and caused accumulation of grease at the shelf surface. Please ensure deep fryer moved in the area, at the proper surface under the exhaust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease built up at the exhaust canopy filters. * Dust accumulation on the ceiling vents and ceiling surface in the kitchen.*Grease accumulation shelve surface above the small deep fryer. * Dust accumulation on the wall surfaces in the kitchen.Please ensure cleaning of the areas are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Side of the dish sink was taped to prevent the corner of the sink. Tape was not in good repair. Please make sure it is removed and replaced with a new tape.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was too strong. Diluted during the inspection. Please make sure Quat solution concentration is at least 200 PPM concentration and not exceeding it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Can container be noted used for storing food. Corrected during the inspection. Please make sure food items are stored in food grade container to prevent contamination of the food and safely handled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Side of the dish sink was taped to prevent the corner of the sink. Tape was not in good repair. Please make sure it is removed and replaced with a new tape.
  4. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer solution was not labelled.Please make sure all chemicals and sanitizer bottles are labelled to prevent the misuse of the chemicals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing sink was not in good repair. Mildew and mold growth at the corner wall and most of the surface of the caulking at the sink. *Please make sure caulking is repaired. Remove the old caulking, clean and sanitize the surface and recaulk the surface.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer solution was not labelled.Please make sure all chemicals and sanitizer bottles are labelled to prevent the misuse of the chemicals.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer smell noticed when enter into the facility. *Please make sure investigate the source of the smell, check the grease trap if it needs to be serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing sink was not in good repair. Mildew and mold growth at the corner wall and most of the surface of the caulking at the sink. *Please make sure caulking is repaired. Remove the old caulking, clean and sanitize the surface and recaulk the surface.*Light cover above pizza prep cooler was broken. Please make sure light cover is replaced or light bulb is shatter proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for following areas;*Dust accumulation on the ceiling in the kitchen area. *Hard to reach areas in the kitchen and the shelves
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths not stored in sanitizer. Bucket of sanitizer was made during inspection to store cloths.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Water pitcher stored in handsink basin.COMPLETE THE FOLLOWING:1. Keep handsink clear at all times, so food handlers are able to easily wash their hands.