The Glens Grill - Main Kitchen
A - 242053 Township Road 464 Wetaskiwin AB T9A 2G2 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Four whole chickens were observed thawing on a rack cart at room temperature. Chicken temperature was measured and found to be below 4°C. The cook stated the chickens had been removed from the freezer in preparation for supper service.Safe thawing methods were discussed with the operator. High-risk food items must never be thawed at room temperature. Approved methods include thawing under refrigeration (walk-in cooler) or under a continuous flow of cold running water in a clean and sanitized sink.During the inspection, the cook relocated the tray of chicken to the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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 situated in the rear section of the food facility has an opening on the left side, failing to close fully, which does not protect against the ingress of insects and rodents.Please install weather stripping and make sure the door is closed properly.The operator confirmed that the building owner will be replacing the entire door as part of an upcoming renovation in the near future. The pest control report is satisfactory.
- 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?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The kitchen dishwasher was dispensing a chlorine sanitizer solution between 10-25 ppm. Corrective action: Please have your dishwasher serviced to ensure that a chlorine sanitizer solution of 100 ppm is maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Chlorine test strips were expired. 2. Quats test strips were not available. Corrective action: Valid chlorine and quats test strips must be obtained to verify the concentration of your sanitizer solutions.
- 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 situated in the rear section of the food facility has an opening on the left side, failing to close fully, which does not protect against the ingress of insects and rodents.Please install weather stripping and make sure the door is closed properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 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 back door situated in the rear section of the food facility has an opening on the left side, failing to close fully, which does not protect against the ingress of insects and rodents.Please install weather stripping and make sure the door is closed properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the middle area, a few floor tiles are missing in the freezer room, creating a risk of tipping as well.Please install the missing tiles and ensure the flooring surface is level to prevent tripping hazards.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Cleaning cloth was noted on food contact surfaces.2) There was no chlorine solution at the time of inspection. When a chlorine compound (i.e. bleach) is used to sanitize dishware and utensils, the concentration of the chemical in solution must be maintained at 100 milligrams per liter.A fresh batch of chlorine and water solution and cleaning cloth was stored in approved sanitizer at the time of inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit for the facility is expired. A valid permit is not displayed for the facility. When asked, owner printed the current copy of the permit and then displayed it on the wall. Corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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 are expired.Please purchase new test strips to determine sanitizer concentration.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operator updated that Facility has been just recently opened for this season, three days ago. Water sample will be submitted to Provincial lab on April 16th, for bacteriological analysis. Every month is the recommended frequency for the submission of drinking water samples for bacteriological analysis.Last water sample submitted: October/2023.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad prep cooler is in disrepair and not being in use.Please do not store potentially hazardous food items in this unit until repairs have been made.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- It was observed that three packs of whip cream had expired use by date (April 9/24). This deficiency was discussed with staff. Ensure that dates are checked on routine basis. These food items were discarded at the time of inspection.
- 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 are expired.Please purchase new test strips to determine sanitizer concentration.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operator updated that Facility has been just recently opened for this season, three days ago. Water sample will be submitted to Provincial lab on April 16th, for bacteriological analysis. Every month is the recommended frequency for the submission of drinking water samples for bacteriological analysis.Last water sample submitted: October/2023.
- 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?
- No Pest droppings were observed in corner of bar area closet and in the kitchen.Pest control records were not available on site.Please provide most recent pest control service records to our office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PHI could not determine that ventilation hood is being tested / serviced on annual basis to prevent fire hazards. Please provide service record to our office.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Salad prep cooler is in disrepair and not being in use.Please do not store potentially hazardous food items in this unit until repairs have been made.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bison meat at prep cooler was overfilled such that the temperature of meat was elevated near the top. Being careful to not overfill prep cooler ensure there is enough cold air space to keep things cold. Salad prep cooler and upright cooler at bar station were at elevated temperatures. All items were moved into another cooler during 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?
- Pest droppings were observed in corner of bar area closet. Ensure that area is cleaned of droppings with hantavirus precautions.Pest control records available on site and were reviewed with operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some spatulas have melted handles. Ensure to replace equipment as they become damaged.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?