The Spotlight Bistro
5041 50 Street Camrose AB T4V 1R3 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer was tested at 400+ ppm. Solution was remixed and measured at 200 ppm. Please use your test strips to verify sanitizer concentrations prior to use.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The grease trap appears to be improperly sealed, as it is emitting an odour. The seal should be inspected and repaired or replaced as necessary to prevent odour leakage.
- 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 ceiling is dirty and in need of a thorough cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer tested at 400 ppm+. Sanitizer was remixed and tested at 200 ppm. Please test the sanitizer more regularly to ensure concentration is appropriate.
- 09. Are chemicals stored and handled in a safe manner?
- QUAT sanitizer was mixed in an unlabeled spray bottle. Operator labeled the bottle. Please ensure all chemical bottles are labeled to ensure everyone is aware of the bottle's contents.
- 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?
- AHS pest control checklist will be sent along with this report - Please have it completed for the facility at minimum monthly
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vent hood shows visible accumulation of grease/oil.The sticker on the ventilation hood indicates the hood is overdue for professional cleaning. Please clean the exterior portions of the vent hood when grease/oil accumulates to prevent the contamination of food. The interior portions of the vent hood should be cleaned by a professional at intervals deemed necessary by the professional.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. There are no test strips available for monitoring sanitizer solution concentration. Please purchase Quats test strips.2. Please purchase waterproof max/min thermometer for monitoring and confirming dishwasher temperature high heat rinse cycle, which should be at 71 Celsius at plate level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?