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The Den

4022 Main Street Ashmont AB T0A 0C0 · Food - General

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rangehood is due for maintenance - ensure that it is maintained to prevent fire hazard.Ensure a sticker with next service date is placed on the hood for reference.3-March 226 - recurring violation - please address this to prevent fire hazard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen utensils were stored with the business end facing upward.Ensure all kitchen utensils are stored with the business end facing downward to prevent contamination during handling
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning and sanitization:- Back storage area- Behind the cookline equipment
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers are missing thermometers for temperature monitoring.Do ensure thermometers are installed and temperature is monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request. Ensure you have chlorine test strips for testing the effective sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rangehood is due for maintenance - ensure that it is maintained to prevent fire hazard.Ensure a sticker with next service date is placed on the hood for reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the dishwashing sink is in disrepair and unable to close properly.Ensure tap is repaired and functional.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 50ppm chlorine - ensure that chlorine sanitizer is at 100ppm for effective sanitization of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers are missing thermometers for temperature monitoring.Do ensure thermometers are installed and temperature is monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request. Ensure you have chlorine test strips for testing the effective sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rangehood is due for maintenance - ensure that it is maintained to prevent fire hazard.Ensure a sticker with next service date is placed on the hood for reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the dishwashing sink is in disrepair and unable to close properly.Ensure tap is repaired and functional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- back storage area floor and walls- Behing the cookline equipment- Behind the freezers in the back storage areas- Hard to reach areas in the dry storage areas.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- back storage area floor and walls- Behing the cookline equipment- Behind the freezers in the back storage areas- Hard to reach areas in the dry storage areas.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth on food prep table. Ensure these wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 0ppm bleach solution. Bucket was changed and 100ppm bleach solution achieved. Ensure bleach solution is at 100ppm to facilitate the effective sanitization of food prep surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pops were observed on the floor. Ensure that food items are kept off the floor to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following areas require cleaning and sanitization:- back storage area floor and walls- Behing the cookline equipment- Behind the freezers in the back storage areas- Hard to reach areas in the dry storage areas.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 200ppm chlorine. Ensure it is at 100ppm chlorine for effective sanitization of food contact surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pie and soup were noted uncovered in the refrigerator. Ensure all food stored in the cooler is covered to prevent contamination. An exception when cooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:Back storage area - Floors and underneath shelves- Ventilation fanKitchen Area- Hard to reach areas- Behind the cookline equipment