The George Traditional House
101 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General
11 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No concentration of bleach was detected in a bucket of sanitizer holding knives. **Ensure bleach water sanitizer is maintained at a concentration of 100 ppm or replace knives every 2 hours. 2. QUATS sanitizer bottles concentration was above 400 ppm. **Ensure QUATs sanitizer bottle concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Fly traps were observed to be located over food preparation areas. **Remove fly traps from food preparation areas. ***CORRECTED DURING THE INSPECTION.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Soup was observed thawing at room temperature. **Do not thaw at room temperature. Place item in cooler or under cold running water or microwave and cook immediately. ***ITEM WAS PUT IN WALK IN COOLER.
- 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 expired April 2025.**Obtain new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Missing hand soap at the hand washing station by the cookline. **Refill hand soap. ***CORRECTED DURING THE INSPECTION. 2. Paper towel was not dispensing properly from the hand washing station by the walk in cooler/freezer. **Repair. ***CORRECTED DUING THE INSPECTION.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back door was propped open at the time of the inspection. **Ensure back door is closed to prevent the entry of pests. ***CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required on the wall by the hand washing station located by the cookline.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATs sanitizer bucket measured at 0 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The handles of scoops stored in bulk food items such as flour were observed to be submerged in the food item. A bowl was observed as a scoop. **Ensure handles of scoops are stored in a manner that does not touch the bulk food supply (ex. store scoops with handle facing upwards). Do not use bowls as a scoop.2. No lids observed in containers stored in the stand alone lower prep cooler located across the dish pit. **Ensure there are lids on containers.
- 09. Are chemicals stored and handled in a safe manner?
- A sanitizer bottle label was not clear. **Re-label.***CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat was observed to be thawing in a food prep sink without cold running water.**Ensure proper thawing techniques are applied and if using water to thaw then cold running water must be on during the thawing. ***CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the walk in cooler. **Obtain thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back handwashing sink had knives stored in the basin. **Ensure handwashing station remains clear at all times. ***CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There was a small leak in the plumbing of the back food prep sink located across the walk in cooler. A catch basin was observed underneath the leak. **Repair.2. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A lid used for storage of bulk food item located on the lower shelf of the food prep sink was observed to be stained. **Clean and ensure containers and lids are kept in sanitary conditions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of various grill line cooler drawers was measured at 6-9C. Some of the drawers were observed to be difficult to close properly. Repair cool to ensure temperatures can be maintain at 4C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the standing cooler in the kitchen line was measured at a temperature of 8-12C. The standing cooler was indicated as being due for replacement. Provide suitable replacement to ensure stored potentially hazardous foods can be maintained at 4C or lower. Do not store large quantities of food in this cooler until satisfactory temperatures can be maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of panko were observed being stored directly on the floor in the outdoor enclosed shed. Food was moved onto shelving during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of sanitizer were not labelled.Ensure all chemicals used in food handling areas are properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the standing cooler in the kitchen line was measured at a temperature of 8-12C. The temperature of drawer cooler underneath the grill line was measured at temperatures of 8-12C. The standing cooler was indicated as being due for replacement. One of the grill line cooler drawers was noted as having a damaged gasket. Conduct repairs as needed to ensure temperatures of 4C or lower can be maintained for stored food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wire basket utensil was observed to be in a damaged frayed state. Utensil was disposed of during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The weatherstripping at the back door of the kitchen was damaged in several areas, facilitating potential pest entry. Repair weatherstripping. Advise repairs in spring to prevent further damage of material.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A wire strainer utensil was found to have frayed ends and a loose section. Damaged utensil was disposed of during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls and floors of the end of the kitchen cooking line around the deep fryer and chest freezer, was observed to have a buildup of flour and other food debris. Clean indicated area.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted as requiring more frequent cleaning:-Standing cooler in kitchen-Fire suppression hoses
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly strip was observed being placed over the prep area, presenting a potential contamination risk. Fly strip was removed during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bottom shelf near the food prep area was surfaced with visibly contaminated cardboard. Cardboard was removed during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A container of meat gravy was found to be hot held at a temperature of 50.3C. Staff indicated that the gravy had been originally re-heated two hours previously. Gravy was immediately reheated on the stove to a temperature greater than 74C during inspection. Hot holding was adjusted to maintain a temperature of 60C. 2) A two-compartment sink containing partially frozen bags of raw chicken was observed being thawed in stagnant water, measured at 12C. Cold running water was turned on during inspection. Ensure that staff are employing proper thawing techniques.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the prep area had a significant leak of its hot water line, requiring the hot water to be shut off when not in use. The sink appeared to still be leaking with both hot and cold water valves turned off. Repair leak to allow access to hot water without needing to adjust under-sink water lines.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A cutting board with a crack through the center was observed at the nacho station cooler. Cutting board was removed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted as requiring more frequent cleaning:-Standing cooler in kitchen-Fire suppression hoses-Bulk food containers-The soda gun and soda gun holders at the side bar
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) A gap was observed between the sink and the stainless steel back panel behind the prep table, making it harder to properly clean this area. Seal or caulk this gap to make the surface easily cleaned. 2) A gap between the stainless-steel and puck board walling exists beside the fryer, creating a gap that would be difficult to properly clean.Seal or cover this area to create a smooth non-absorbent surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Scoops were observed to be improperly stored within flour and other bulk foods, creating a cross-contamination vector.Store scoops outside of food, or in a manner which keeps the handle from contacting food. 2) Several shelving surfaces in food handling and storage areas were observed to be covered with visibly soiled cardboard.Remove cardboard from areas subject to regular contamination. 3) Raw sausages were observed being stored directly above product in the walk-in cooler. The container being used was cardboard with some metal foil lining the bottom.Move raw meats to a lower shelf to prevent cross contamination. Unless cardboard is the original container for these sausages, use a cleanable container or fully enclose container with metal foil. 4) Some of the plastic bins used to store food were observed to be damaged or cracked, making them difficult to clean and raising concerns of chipped plastic in food.Replace damaged food containers.
- 09. Are chemicals stored and handled in a safe manner?
- Bottles of sanitizer in the bar were not labeled with their contents. Bottles were labeled as sanitizer during inspection. Ensure that all chemicals in use in this facility are labeled with their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The upright cooler and middle prep cooler were measured at ambient temperatures of 8C. Foods including meat were probed at temperature of 6.8C. The prep cooler was noted as having a broken door. Repair coolers or conduct maintenance to ensure a temperature of 4C or lower is maintained within each cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ammonium chloride (Quats) sanitizers were being used without suitable test strips available to test their concentration. Acquire quats test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the prep area had a significant leak, requiring the manual adjustment of water lines to turn water on and off. Repair leak so that warm water is freely accessible for staff to wash hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The wall by the kitchen handsink was observed to be damaged, making these areas harder to properly clean. Repair indicated areas. 2) The edges of the cook line (near the oven and near the fryer) were missing stainless steel plating, exposing walls that were damaged and difficult to clean.Repair walls and/or re-cover these surfaces. 3) Sections of wall were missing puck board by the prep table and prep sink above the counter, exposing surfaces that would not be easily cleanable.Seal or otherwise cover these areas to make the wall behind the prep area smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the ceiling tiles in the kitchen beside the fryer area was missing. Other tiles were damaged or cracked, making them difficult to clean. Repair or replace noted ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are dirty and needs cleaning:- Area (floors, walls) by the dishwashing area is grimy-Areas of ceiling has an accumulation of dust-Basement dry storage had food debris accumulated, with some evidence of pest beetles aswell-Inside of coolers-Counter-mounted can opener Clean indicated areas and add them to existing sanitation plan as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?