The Royal Duke Hotel and Eatery
2 Elizabeth Street Okotoks AB T1S 1A8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizers in the spray bottle in the upstairs kitchen and downstairs kitchen measured over 500ppm.- Quat sanitizer was mixed to 200ppm during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Water from a container of thawing raw chicken spilled into a container of cut lettuce as staff were cutting lettuce.- The container of raw lettuce was discarded during the inspection. Thawing of chicken and preparation of ready-to-eat foods should not be occurring in close proximity due to heightened risk for cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork was sitting out at room temperature and measured 43.5C. Staff mentioned that the pork had been sitting out at room temperature for approximately 2 hours and 5 minutes.- High risk food items cannot be held between 60C and 20C for more than 2 hours. The cooked pork was discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display thermometer in the smaller cooler on the kitchen line near the oven was broken.Ensure this cooler has a working thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) No paper towel was available at the handwashing sink in the main bar at the time of inspection.2) No soap was available at the handwashing sink at the coffee station by the ice machine in the kitchen at the time of inspection.- Ensure all handwashing sinks are stocked with soap and paper towel. Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was an accumulation of scale noted on the inside of the ice machine by the coffee station. Debris accumulation was noted on the inside lid for the ice machine.2) There was significant buildup of burnt food debris noted on the muffins tins in the clean equipment storage shelf in the dishwashing area.- Equipment to be thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was food debris accumulation and mold growth noted on the storage racks along the south wall of the upstairs walk-in cooler. 2) Food debris accumulation was noted on the white shelving storing coleslaw dressing and vinaigrette in the middle of the upstairs walk-in cooler.- Areas to be thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few cardboard boxes and crates of food were found stored directly on the floor in the walk-in cooler.Foods were repositioned to be off the ground during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display thermometer in the smaller cooler on the kitchen line near the oven was broken.Ensure this cooler has a working thermometer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk-in freezer in the basement had exposed foam, creating surfaces that would be difficult to clean. Seal or cover these areas to ensure surfaces that are smooth and easily cleaned. *To be completed in new year. Priority is surfaces on walls that realistically need to be able to be cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) A ceiling tile directly above the oven and smaller cooler appeared damaged, exposing materials that would not be considered to be easily cleanable. Replace damaged ceiling tile.2) The shelving near the deep fryer had exposed raw wood sides, creating surfaces that would be considered absorbent and not easily cleanable. Cover or seal surface to create cleanable, non-absorbent edges.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted as requiring cleaning:- The rack above taco bowl storage- The spice rack adjacent to the oven- Below cooking line appliances
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of prepared quats sanitizer throughout the facility were not labelled. Ensure all chemicals are legibly labelled with their contents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk-in freezer in the basement had exposed foam, creating surfaces that would be difficult to clean. Seal or cover these areas to ensure surfaces that are smooth and easily cleaned.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of prepared quats sanitizer throughout the facility were not labelled. Ensure all chemicals are legibly labelled with their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The walk-in cooler was initially measured at an ambient temperature of 10.4C. Temperature of walk-in cooler was corrected to 3.2C during inspection. 2) The small meat cooler indicated a temperature of 55.6F on its digital display. The ambient cooler temperature was measured at 10.2C. Meat inside the cooler was probed at 7.2C. Repair cooler to ensure a temperature of 4C or lower can be maintained. Keep meat on ice in cooler or in alternate cold storage until repairs can be completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk-in freezer in the basement had exposed foam, creating surfaces that would be difficult to clean. Seal or cover these areas to ensure surfaces that are smooth and easily cleaned.
- 09. Are chemicals stored and handled in a safe manner?