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The Tasting Room

690 South Railway Street SE Medicine Hat AB T1A 2W1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator located at the far end of the kitchen by the oven was displaying an 'EA' error message. The internal temperature was measured between 6–7 °C. Please ensure not to store any perishable items in this unit until it can consistently maintain temperatures at or below 4 °C.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the prep counters and in the bar area. The operator promptly placed those cloths in the laundry bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic cup was used as a scoop and left inside the beef mix container. The operator promptly removed the cup from the container.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed in stagnant water in prep sink. The operator promptly removed the meat and placed it into the walk-in cooler.Please ensure proper thawing procedures are followed.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • large chubs of defrosting ground beef stored inappropriately in coolerAction: staff immediately placed defrosting meat chubs into bins to protect area from potential package leaks
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • test strips not available for sanitizerAction: ensure test strips are available for sanitizer chemical (quats or chlorine)