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The Boss Breakfast & Steakhouse

3609 Highway Street Valleyview AB T0H 3N0 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths were present in the kitchen area outside of sanitizer solution. Sanitizer solution buckets were not prepared for the kitchen area.Corrected during inspection:- Sanitizer solution was prepared for the kitchen area- Wet cloths were relocated into sanitizer solution between usesEducation provided:- Ensure sanitizer solutions are prepared and maintained during all hours of food handling- Ensure cleaning cloths are relocated into sanitizer solution between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A rounded bowl was observed in use as a bulk ingredient scoop- A metal scoop handle was embedded in the bulk flour productCorrected during inspection:- The rounded bowl was removed- The metal scoop handle was repositioned so that it was no longer in contact with the flour productEducation provided:- Ensure that all bulk product scoops are composed of an easily cleanable, non-porous, shatter-resistant (non-ceramic, non-glass) material and are affixed with a handle that separates the food contact area from the handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - A stainless steel tray of mashed potatoes were located on the prep counter at room temperature- Individual whipped salted butter cups with the label "keep refrigerated" were observed in a bowl at room temperature- Bar area garnish lemons and limes were observed in a cooling tray that did not contain any iceCorrected during inspection:- The tray of mashed potatoes and the individual butter cups were relocated into refrigeration units- Ice was added to the bar area garnish trayEducation provided:- Routinely rotate products labeled to be under refrigeration- Work in smaller batches and return food products to refrigeration when not in use- Utilize cooling equipment according to the manufacturer's specifications
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient scoop handles were observed to be in contact with the bulk product.Corrected during inspection:- The bulk scoops were adjusted so the handle was no longer in direct contact with the bulk ingredients
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individually wrapped frozen salmon product was observed thawing at room temperature. - Surface temperature of -0.8*C was measured- Individual wrapped products were affixed with labels indicating "Thaw under refrigeration".- Products were reported to be intended for South valley residence food service at 4 pmBagged chicken wings were observed thawing at room temperature.- Bagged wings measured a temperature of 3*CCorrected during inspection:- Products were relocated to the refrigeration unit.- Thawing technique discussed- Thawing guidance document to be provided
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep-line topping cooler temperatures was measured to be in exceed of 4*C:- IR thermometer measured 6.8*C, - Internal temperature via probe thermometer 6.4*C- Topping cooler digital temperature display was 6*CCorrected during inspection:- A hot corner was identified at the back of the topping cooler unit.- The unit was moved further from the wall- Unit temperatures of 4.8*C and lower were measured
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High Temperature Dishwasher Manifold rinse temperature could not be observed.- The rinse temperature gauge was not in working order- Plate level rinse temperature was measured to be 71.4*C- No sanitizer concentrations were present- Mechanical dishwasher servicing quote was observed on-siteImproper dishwashing procedure was observed.- Dishes were reportedly sprayed with a diluted vinegar solution following the dishwasher cycle.Correction:- Immediately implement a temporary alternative 3-sink method of dishwashing, with the sanitization occurring via chlorine sanitizer immersion in the sink basin as discussed. - Service, repair or replace the mechanical dishwashing unit in a manner that sanitizes dishes and utensils during the rinse cycle.- Notify PHI when servicing has been conducted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer baskets in the kitchen area were observed with fraying corner wires.Correction:- Cut loose wiring from the deep fryer baskets, OR;- Repair or replace the deep fryer baskets
  4. Monitoring Inspection

    0 infractions