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The Table

4918 51 Street Onoway AB T0E 1V0 · Food - General

5 inspections

  1. Monitoring 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?
      • The facility is generally constructed and maintained in a manner that supports safe and sanitary food handling; however, there are a small number of deficiencies that require follow up: 1. Missing floor tile – entrance to storage room area. The gap presents a potential trip hazard and also a concern for dirt, food debris, and/or moisture accumulation that can affect the subfloor. 2. Damaged drywall – staff bathroom (lower portion of wall near sink). The surface is not sealed; requires restoration to a smooth, non-absorbent, cleanable finish.3. Ceiling tiles – stained and damaged tiles near back door and above the two-compartment sink. There is evidence of moisture impact; staff indicated likely contribution from dishwasher humidity.Other non food contact surfaces on site, including wire shelving, were clean and in good condition, and appropriate food protection (sneeze guard) was in place for food displayed at the service counter.Next Steps:1. Flooring: Replace the missing floor tile to restore a continuous, cleanable surface.2. Walls: Patch, seal, and paint the damaged drywall in the staff bathroom using moisture resistant materials/finishes.3. Ceilings: Replace the stained/damaged ceiling tile(s) and investigate/mitigate the source of moisture. Where feasible, consider installing moisture resistant, washable, non-absorbent ceiling tiles designed for high humidity food premises to better withstand dishwasher steam and reduce future staining/damage.Notify Environmental Public Health upon completion of corrective actions. A re‑inspection can be scheduled as needed. Photographic evidence or contractor invoices are acceptable forms of verification
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • There were spray bottles in the facility containing QUAT sanitizer solutions. The bottles were not labelled to indicate their contents. Chemicals should be kept in containers which are clearly labeled to identify the contents. The operator labelled the bottles at the time of inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several jars of unlabbelled jams in a box in the food storage room. The box was labelled to indicate that the jars were intended for use on the facilities charcuterie boards. The operators stated that the jams are made in house and used within the facility. The following was discussed and will be done as the facility moves forward: Any jams/jellies made onsite and for onsite use should be labelled with the following:- common name- any allergen information- the date made or a best before dateThis will help the facility ensure that FIFO practices are observed.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several bottles of infused oils observed on the sales shelves in the front of house. The labels indicated that the business providing the products is called "Mama Jann" There is no record of this business in the AHS database or on the Safe Food for Canadians Licence Registry. Please remove these products from store shelves as the products are not from an approved source. A commercial food establishment must obtain all food that is liable under law to inspection by the Government of Canada or Alberta or by an agency of either from a source that is subject to inspection by that entity.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls for scooping 2 bulk products (brown sugar and granulated sugar) were being stored in the bulk food containers. Proper utensils, with handles, should be used. Or, if bowls are used, they should not be left in the bulk storage containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were multiple spray bottles in the facility containing QUAT sanitizer solutions at adequate strengths. The bottles were not labelled to indicate their contents. To prevent the adulteration of food products, chemicals should be kept in containers which are clearly labeled to identify the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open bottle of Mirin rice wine was observed to be sitting on a shelf at room temperature. This product is required to be refrigerated after opening. The operator was made aware and discarded the product.