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The Hut Cafe

766 Main Street Pincher Creek AB T0K 1W0 · Food - General

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed not being stored in sanitizer solution when not in use. Cleaning cloths must be kept in an approved sanitizer solution to prevent bacterial growth on the cloth and to reduce the risk of cross-contamination when wiping food contact surfaces. The cleaning cloth was replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be filled with utensils and was not readily accessible to staff for handwashing. Handwashing sinks must remain unobstructed and designated for handwashing to ensure staff can wash hands as needed. During the inspection, the utensils were removed from the handwashing sink, and the sink was made accessible for handwashing.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reoccurring: Cooked rice was observed on the counter at 40°C, intended for use in a fried rice dish. Cooked rice is a high-risk food and must not be held at room temperature. It must be kept hot at or above 60°C or cooled rapidly and stored at or below 4°C to prevent pathogen growth. This was discussed with the owner, including the importance of minimizing time high-risk foods spend in the temperature danger zone. The rice was discarded during the inspection as employee said it had been turned off 5 hours prior.
    • 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?
      • Both back doors require weather stripping and the screen on the back kitchen door is damaged and must be repaired to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An egg delivery occurred during the inspection with no accompanying invoice or receipt to confirm the source was approved. The eggs were not uniform in size and some were visibly dirty, indicating they may be ungraded.The owner was instructed to remove the eggs from the premises and not use them in the restaurant. The owner agreed to source eggs from a local grocery store to ensure they are graded and from an approved supplier.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cloth was observed on prep counter. Cleaning cloths must be stored in a sanitizer bucket when not in use to prevent cross-contamination. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed on the counter at 24°C, intended for use in a fried rice dish. Cooked rice is a high-risk food and must not be held at room temperature. It must be kept hot at or above 60°C or cooled rapidly and stored at or below 4°C to prevent pathogen growth. This was discussed with the owner, including the importance of minimizing time high-risk foods spend in the temperature danger zone. The rice was moved to the cooler during the inspection.The prep cooler was measured at approximately 8°C. It was noted that the kitchen was busy at the time of inspection. Staff will monitor cooler temperature to ensure it comes down after the lid is closed.
    • 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?
      • Both back doors require weather stripping and the screen on the back kitchen door is damaged and must be repaired to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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)?
      • Staff run high temperature dishwasher once before putting dishes in it. Dishwasher's rinse temperature for two cycles measured 55.9C. The third cycle's rinse temperature measured 71C. Discussed ensuring the dishwasher reaches 71C at the rinse cycle before putting anything in it. Discussed purchasing a waterproof thermometer or thermolabel adhesive strips to monitor the rinse temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have any quats test strips. Please purchase from a food or chemical supplier. A few quats test strips were left with staff.
  7. 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?
      • Light fixture in kitchen now has a cover.Spray bottle up front now has a label.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was not prepared for use in kitchen. Owner prepared fresh sanitizer at time of 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?
      • There were quite a few flies in the kitchen.Fly traps were noted in non-food areas of the kitchen. Discussed purchasing other pest control items to control flies.There were gaps in the bottom of the back door allowing for outside light to shine inside. Owner has purchased stoppers to replace existing weatherstripping.
    • 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 expired June/24. Owner will print off and display permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in kitchen did not have a cover. Please install a cover on light fixture.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility uses Quats sanitizer. No Quats test strips available. Please purchase Quats test strips from a food or chemical supplier.
    • 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?
      • Permit was expired. Please ensure a copy of your recent permit is posted where it is visible to the public.
  12. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in one of the standing coolers was measured to be 11 degree Celsius. This was corrected during the inspection. Operator moved high risk items such as meats, poultry, and ready to eat foods into the second cooler. Operator was advised that they could move the foods back into the cooler if the temperature is observed to have decreased to 4 degree Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was obstructed. Handwash station did not have soap. These were both corrected by the operator. Operator removed the cart from the front of the handwash station and replaced the soap.
    • 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?
      • Permit was expired. Please ensure a copy of your recent permit is posted where it is visible to the public.