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The Burger Parlour

5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As per the Food Regulations of Alberta and with the Food Retail and Foodservice Code, Section 3.3.8 Room Temperature Holdinga) Potentially hazardous foods that are intended for immediate consumption, may be displayed or held for service at room temperature (not kept on ice or other equivalent methods) but for no more than 2 hours, after which, they must be discarded.b) The foods referred to in subsection (a), above, shall be marked with the time at which they were removed from temperature control.and whereas par frying food and cooling immediately with a food lifetime of 2 hours3.3.9 Reheating Potentially Hazardous Foods for Hot Holdinga) Potentially hazardous foods that have been cooked, then cooled to 4degreesC (40F) shall be reheated to 74C (165F) or higher in a manner that they will pass through the Danger Zone, 4C to 60C (40F to 140F) as quickly as possible.b) Potentially hazardous foods that have been cooked, cooled to 4C (40F), reheated and then recooled to 4C (40F), must be reheated to 74C (165F) or higher with the total time between 4C and 74C (40F and 165F) not to exceed 2 hours.Please ensure the current method of par frying chicken burgers and or chicken fingers and leaving out in room temperature and rotating batches in and out of refrigeration is discontinued.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • two packages of ground beef observed to be thawing in the sink. When asked how long the ground beef had been thawing from frozen, an employee mentioned that it was thawing since close the day before as this is their normal process. Ensure food is thawed in an appropriate manner such as an ice bath with running cold water or in the refrigerator. Food was thrown and adulterated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Repeat violation, high temp dishwasher observed to only be reaching 60-62 degrees CPlease fix immediately, and ensure proper manual washing techniques are being conducted.  High Temperature dishwasher observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink. 31May2024 - as the inspection on this date was a complaint inspection, the high temperature dishwasher was not reviewed.
  7. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed to take raw burger patties from the cooler and place them on the cooktop. This same staff member then went to the deep fryer baskets and started handling a basket and placing foods in the basket before placing the basket in the fryer. When discussed with staff they explained that they were under the impression that as long as they handled the patties by the separating paper it was acceptable. It was explained to the staff that all items in this cooler are to be considered raw food and handwashing is required immediately after handling these items prior to touching anything else. Discussion went further to cover handling of any raw meat products (i.e. frozen chicken products from the freezer) and that hands need to be washed immediately after handling any raw meat products before touching any other items.*** Staff were directed to wash hands so handwashing practices could be reviewed and to immediately sanitize all touch surfaces that may be contaminated - especially the fryer baskets. ***Follow-up will be completed to ensure that practices are in place that ensure handwashing is being completed immediately after handling raw meat products.
    • 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 observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink. 31May2024 - as the inspection on this date was a complaint inspection, the high temperature dishwasher was not reviewed.
  8. Monitoring 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)?
      • High Temperature dishwasher observed not able to reach at least 71 degrees C at the dish level after multiple attempts.Please ensure this gets fixed within a week and please have staff check dishwasher temperatures routinely. In the meantime, all sanitizing must be done in the 3-compartment sink.
  9. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please ensure best before dates or dates food have been processed are labeled in the walk-in-cooler such as the sliced veggies, sauces and meats.