The Pit
508 - 6700 46 Street Olds AB T4H 0A2 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. A tray of post blanche fries was left on top of a garbage can to cool. Do not place foods on top of garbage cans.2. A tray of post blanche fries was left on top of the dishwashing sink to cool. Do not place foods in the dishwashing sinks area.3. Post blanch fries trays were not covered in the cooler. Make sure foods are covered and protected from contamination in the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There was a two-compartment sink and chemical sanitizing dishwasher.The sanitizer was measured at 0ppm. Ensure the dishwash sanitizer is maintained at 50-100 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- 1. The posted Food Handling Permit had expired. Make sure to post the current Food Permit.
- 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?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A reusable cloth was used to wipe utensils submerged in quat sanitizer, before use. Cloths should be single use to prevent the spread of pathogens.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Test strips were available.Sanitizer solutions were at satisfactory concentration. Auto dispensed quat sanitizer at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. containers of pre-cut fries were observed to be uncovered in the walk-in cooler and at the front prep-counter. Ensure foods are covered to prevent contamination with foreign materials.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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?
- 1. The facility had an in-house pest control program in place. There were no records being kept. Ensure records of pest control efforts are created, maintained and kept for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The fries cutter handle was wrapped in hockey tape. All surfaces must be smooth, moisture proof and easily cleanable. Remove the tape from the handle.
- 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?