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The Bowl 5/10 Pin House

5327 50 Avenue Olds AB T4H 1P5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available during the inspection. The operator prepared a chlorine solution of 100 ppm during the inspection on PHI's request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A number of shoes were observed to be stored on a shelf on top of the dishwashing sinks.Any item not associated with food should not be stored within a food facility. Store all the shoes in a separate storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high-temperature dishwasher was measured at 68.4 degrees C. The dishwasher was run multiple times to validate the temperature.The operator was advised to switch to manual dishwashing in the three-compartment sink and get the mechanical dishwasher repaired.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Upright Cooler near the Bathrooms was measured to be at 11 degrees Celsius at the time of Inspection. Only Low Risk Drinks were being stored inside the Cooler at the time of Inspection.Ensure that the Cooler is keeping Foods at or below 4 degrees Celsius at all times. This was Corrected during the Inspection by turning down the temperature dial on the unit to a colder setting.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly in with the Ice in the Bar Area at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The inside of the Microwave Door was dirty at the time of Inspection.2) The outside of the Gravy Crock Pot was dirty at the time of Inspection.1/2 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. These were both Corrected during the Inspection by cleaning the noted areas.
  5. Risk Management Inspection

    0 infractions