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The Hitchin Post Kitchen and Bar

125 - 5302 Vista Trail Blackfalds AB T0M 0J0 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update: Supplies for bar dishwasher order. Use kitchen dishwasher until these are installed. 1. Bar dishwasher with empty soap and sanitizer container.Replace wash and sanitizer buckets. Ensure 100ppm chlorine. Use kitchen dishwasher in mean time.Kitchen dishwasher measured 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: Picture of cleaned range exhaust sent.1. Dishwasher manifold with debris and grime.Clean.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wipe cloth stored out of solution on cutting board.Store all wipe cloths in sanitizer solutions.2. No wipe cloth sanitizer bucket made for storing wipe cloths.Two 200ppm QUATs wipe cloths bucket made for kitchen and bar area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar dishwasher with empty soap and sanitizer container.Replace wash and sanitizer buckets. Ensure 100ppm chlorine. Use kitchen dishwasher in mean time.Kitchen dishwasher measured 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dishwasher manifold with debris and grime.Clean.2. Range exhaust has build-up of grease.Clean.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs wipe cloth bucket and spray bottles used.Main wipe cloth bucket measured 200ppm.Spray bottle measured 0ppm as did the container with food utensils stored within.Solutions changed to 200ppm QUATs.Label sanitizer spray bottles to prevent other uses. Monitor concentrations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods covered and stored in food grade containers. Some raw meats stored next to or above ready-to-eat foods such as carrots. Stored raw meats below or separately from foods that aren't cooked to prevent any dripping or raw meats on ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers measured at 4C or less.Temperature monitoring program in place.All hot holding measured 60C or greater. Operator indicated cooking gravy prior to hot holding.Thermometers available.Chicken and calamari thawing at room temperature. Thaw foods in cooler or under cold running water to prevent outside temperatures of meat for reaching close to room temperature while inside is still thawing. Meats measure from 6-8C on outside of foods so they were not discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher initially measured 0ppm chlorine. Sanitizer source bucket was low and changed.Re-measured at 100ppm.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 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?
      • Final stages of construction. Finish:1. Painting wood surfaces behind bar.2. Grouting bar tile.3. Front mirror.4. Missing floor tile in front of bar area.Pictures provided of finished bathroom stalls, air dryers installed, ceiling tiles and lighting prior to completing inspection report. Please provided pictures when above is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires final clean after construction of the above mentioned areas.
  7. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Require ready made sanitizer for food contact surfaces.Sanitizers available in storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers in operation.Electrical work was being completed during inspection, electricity was off in certain areas.Ensure all coolers at meeting required temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two chemical dishwashers available.Require attachment to available chlorine and verification of 100ppm chlorine concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure facility has chlorine testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in appropriate areas.Finish installation of soap and paper towels or air dryer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front customer flooring not complete.Finishing electrical.Finishing installing hand washing supplies.Finishing some trims including ceiling and instore window.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires final clean after contruction.
  8. Demand 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?
      • Surfaces not finished.Appliances not in yet.
  9. Demand 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?
      • Surfaces not finished.Appliances not in yet.
  10. Initial 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?
      • Surfaces not finished.Appliances not in yet.