The Pony Express
3611 Highway 2A Ponoka AB T4J 1J8 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Observed residue buildup around the dispense area on the Primo Cappuccino machine. Please ensure this impacted surface area of the machine is cleaned and sanitized to minimize the risk of contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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?
- To the right of the dish pit, the bottom of the cabinet has exposed unfinished material.Note: this is a high-risk area for mold due to reoccurring moisture from the dish pit and floor mopping.ACTION: Please ensure that surfaces are smooth, durable, non-absorbent, easy to clean.October 2, 2024The unfinished wood material has not been covered.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Various damp cleaning cloths observed at room temperature, not submerged in sanitizing solution.ACTION: Please ensure that cleaning cloths are fully submerged in sanitizing solution to prevent rapid growth of germs on the cloths.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the grill, there was a bucket of 25ppm chlorine solution to wet-hold utensils when not in use.ACTION: Please ensure that sanitizing solutions are maintained at 100-200ppm chlorine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- To the right of the dish pit, the bottom of the cabinet has exposed unfinished material.Note: this is a high-risk area for mold due to reoccurring moisture from the dish pit and floor mopping.ACTION: Please ensure that surfaces are smooth, durable, non-absorbent, easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle was observed at 100ppm (satisfactory).However, several cleaning clothes were observed on food prep surfaces. Cleaning clothes must be submerged in sanitizing solution (100ppm chlorine solution), when not in use. Operator discarded all cleaning clothes on food prep surface, and prepared a new sanitizing solution with new clothes submerged in the solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Freezer temperatures was at -23 C (satisfactory).Refrigerator temperatures were at 3C, 3.1 C, and 3.5 C (satisfactory).Prep cooler with pre-portioned sauces and dips temperature was at 7 C (unsatisfactory). All food temperature during storage should be 4 C or less. Informed operator to turn down the cooler thermostat.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease on hood vent panel. Informed operator to perform extra cleaning on the vent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?