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The Eagle's Nest

1011 Clover Bar Road Sherwood Park AB T8A 4V7 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the QUAT sanitizer concentration was 0ppm. Please ensure sanitizer concentration requirement of 200ppm is met.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the QUAT sanitizer concentration was 0ppm. Please ensure sanitizer concentration requirement of 200ppm is met.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were available onsite to measure the concentration of the food sanitizer. Please ensure valid test strips are available.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cavity of the "True" slide cooler was soiled with dirt and required cleaning, due to improper storage of beats. Provide a proper storage container for beats containing soil, or wash and clean vegetable products before storage inside the cooler.
  5. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An assembly line of students were preparing sandwiches for charitable purposes. As part of the student educational training of food safety practices, Debbie was asked to provide aprons for the students during food handling activities, as opposed to assembling food in street clothes.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "True" cooler is not equipped with a thermometer. Ensure that the cooler is equipped with a thermometer to monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is measured at 67.8°C with a probe thermometer. Ensure that the dishwasher is serviced to reach a minimum sanitizing temperature of 71°C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips are observed. Ensure that QUAT sanitizer test strips are acquired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The "Foster" cooler door gasket is observed with a buildup of food debris and grime. Ensure that the indicated area is cleaned and sanitized.