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The Headroom - Food

103 - 6829 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution found onsite. Ensure the food contact surface (utensils/table top/counter top) is sanitized with a approved sanitizer and ensure the solution is tested with a test strip.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The reusable utensils are not sanitized after washing and rinsing. Ensure the reusable containers are washed, rinsed, and sanitized (then air-dried) with an approved solution. Obtain a sanitizer test strip to test its concentration when diluted/used for effective results. Sanitizer effectiveness decreases with time and temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly. N
    • 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 permit is not posted at a visible location. Ensure a valid food handling permit is displayed onsite and ensure it is posted in a location easily visible to all patrons.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution found onsite. Ensure the food contact surface (utensils/table top/counter top) is sanitized with a approved sanitizer and ensure the solution is tested with a test strip.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The reusable utensils are not sanitized after washing and rinsing. Ensure the reusable containers are washed, rinsed, and sanitized (then air-dried) with an approved solution. Obtain a sanitizer test strip to test its concentration when diluted/used for effective results. Sanitizer effectiveness decreases with time and temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly. N
    • 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 permit is posted at a visible location. Ensure a valid food handling permit is displayed onsite and ensure it is posted in a location easily visible to all patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scaling and build-ups were observed inside the hot water kettle.Ensure the kettle is washed, rinsed, and sanitized with appropriate sanitizer. A clean-in-place method is recommended for a hot water kettle.