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The Vault Sports Pub

5002 50 Avenue Rimbey AB T0C 2J0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in pails measured above 200ppm.Staff remade solution and achieved a concentration of 100 ppm. Please ensure test trips are used to verify concentration every time a new solution is made.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp dishwasher had a concentration of 0 ppm for chlorine in the kitchen area.The sanitizer wasn't moving up the line, so staff moved the sanitizer bucket above and behind the dishwasher.Multiple wash cycles were run before achieving a concentration of 100 ppm for chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas that need deep cleaning:1. Hood filters and the surrounding area show visible staining from grease buildup.2. Flooring surrounding the cooking line.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nov 28:The prep cooler has been secured with tape and out-of-order signage - no food stored here. The cutting board is still used. Owner states he plans to replace it shortly.Please contact me when you have replaced or repaired the prep coolerNov 21:The prep cooler was measured at 16C with an infrared thermometer. No food is being stored on the top of the prep cooler. Items being stored in the bottom of the prep cooler include: bread, opened salsa, and shredded cheese.PHI required food handler on-site to discard the shredded cheese. Salso relocated to cooler. The cooler has various cloths places on the bottom of the inside of the cooler - it appears that these cloths are intended to soak up accumulating water.ACTION: Replace or repair the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for gravy and au jus measured with probe thermometer at 55C. They were cooked less than 1 hour before as the facility had just opened. PHI turned up the unit setting and later measured the temperature above 60C.Discussed keeping the unit temperature setting slightly higher than usual and using a probe thermometer to measure regularly. Operator is agreeable.
  7. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the walk in coolers is not stored in a manner that protects it from contamination or facilitates cleaning.Observations include:1) Cooked, uncovered trays of chicken wings.2) Uncovered produce, such as broccoli.3) Packaged thawing meat in a bus-pan on the floor.4) Packaged thawing meat in a bus-pan with a cardboard box of whole lemons directly on top of the meat.5) Packaged raw ground beef on top of uncooked pasta, with uncooked pasta and raw packaged cheese directly on top of the meat package.ACTION: All food should be stored covered and at least 6 inches off the floor. There should be distinct separation of meat and non-meat items to prevent contamination of ready-to-eat foods. Once cooked food has cooled, it should be covered with a food-grade cover (such as plastic food wrap or a newly washed and sanitized baking tray).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nov 21:The prep cooler was measured at 16C with an infrared thermometer. No food is being stored on the top of the prep cooler. Items being stored in the bottom of the prep cooler include: bread, opened salsa, and shredded cheese.PHI required food handler on-site to discard the shredded cheese. Salso relocated to cooler. The cooler has various cloths places on the bottom of the inside of the cooler - it appears that these cloths are intended to soak up accumulating water.ACTION: Replace or repair the prep cooler.Previously: The prep cooler, top and bottom, were measured with an Infared thermometer at 7 C. This unit was not being used to store items requiring refrigeration.- Please ensure this prep cooler is able to maintain a temperature of 4 C. Note:- Operator stated he will get the prep cooler serviced today or tomorrow.- If it is not reasonable to repair it, operator stated he will replace it.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler, top and bottom, were measured with an Infared thermometer at 7 C. This unit was not being used to store items requiring refrigeration.- Please ensure this prep cooler is able to maintain a temperature of 4 C. Note:- Operator stated he will get the prep cooler serviced today or tomorrow.- If it is not reasonable to repair it, operator stated he will replace it.
  9. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler, top and bottom, were measured with an infared thermometer and a probe thermometer at 9C. Food items were probed with a thermometer and measured 9C. Thermometer stored in the cooler also measured 8-9C.Deli meat and cream of mushroom soup from the prep cooler were discarded during inspection.Dairy items, such as cheese, and low-acid foods, such as lettuce and cut bell peppers, were moved to the walk-in cooler and shall remain there until the prep cooler can maintain less than 4C.Operator stated he will likely replace this prep cooler or he will have this cooler serviced. Note - reducing the set temperature of the cooler did not appear to change the cooler temperature.PHI will return next week to take the temperature of the prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured at 0ppm during multiple cycles of the dishwasher. Sanitizing bottle was replaced and line was primed. Chlorine measured 100ppm after cycle was run.Operator stated the dishwasher is tested every 3-7 days with the test strips on-site.Please test the concentration of chlorine EVERY DAY. It is ideal to test the concentration at the beginning of the day/or the first cycle run that day to verify that any dishes put into the dishwasher are sanitized satisfactorily.