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The Westwood

119 Centre Avenue Diamond Valley AB T0L 0H0 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two trays of dough were being covered with a garbage bag in the walk-in cooler. - The garbage bag was replaced with food safe plastic wrap during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer spray bottles at the front service counter were not labeled.- Spray bottles were labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine in the mechanical glass washer measured 0ppm iodine at the time of inspection.- A new iodine solution was added. 12.5ppm measured after priming the sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulation noted on the inside and outside of the standing stainless steel freezer door in the back storage room. - Freezer unit was cleaned during the inspection.
  2. Risk Management 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?
      • There was a hole cut out in the wall behind the 3-compartment sink in the dishwashing area.- Ensure that the hole is sealed or patched to make the wall smooth, non-absorbent, and easily cleanable. *Hole has been partially sealed with wall but is not yet smooth or easily cleanable.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in spray bottles was measured at a concentration far in excess of 200ppm chlorine, with the solutions bleaching out the test papers used. Sanitizer concentration was corrected to 100ppm chlorine during inspection. Recommend maintaining at least one bottle at 200ppm chlorine for use in sanitizing clean-in-place equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips in the kitchen were observed being placed directly over food handling areas, such as the stand mixer and central table. Fly strips were removed during inspection. Fly strips away from areas of food handling or open food storage were permitted to remain in place.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer in the facility were not clearly labeled. Bottles were labeled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A cooked piece of brisket was observed in the walk-in cooler. The size of product raised concerns of its ability to be quickly cooled within a reasonable period of time. Brisket was probed at an internal temperature of 37C after being cooled for at least two hours.Brisket was removed during inspection and prepared for immediate re-heat and use. Staff were observed portioning brisket into smaller sections after cooking to allow for more rapid cooling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were present onsite at the time of inspection to monitor the glass washer sanitizer concentration.Ensure that test strips are present to monitor all sanitizer concentrations used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The coffee service area did not have paper towel in a suitable dispenser available. Staff indicated that a reusable towel was used to dry hands. Paper towel for the coffee area was acquired during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole cut out in the wall behind the 3-compartment sink in the dishwashing area.- Ensure that the hole is sealed or patched to make the wall smooth, non-absorbent, and easily cleanable. *Hole has been partially sealed with wall but is not yet smooth or easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main cutting board in the kitchen had several deep stained grooves that would make sanitizing this surface less effective. Thoroughly scour, re-surface, or replace this surface to ensure a cleanable cutting surface in good condition.