Skip to content
Loading map…

The Willows Spa and Coffee Bar - Food

412 - 230 Pine Creek Road Heritage Pointe AB T1S 4J9 · Food - General

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer measured at 500 ppm which is too high. **Ensure QUAT sanitizer is maintained at a food safe concentration of 200 ppm. ***CORRECTED 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 chlorine concentration of the dishwasher was measured at 50ppm after running the machine 5 times. **Ensure the chlorine concentration of the dishwasher is maintained at 100ppm. In the meantime, staff can manually sanitize food equipment.***AUG 6 - DISHWASHER WAS RUN FOUR TIMES AND CHLORINE SANITIZER WAS LESS THAN 50 PPM.***OCT 27 - DISHWASHER WAS RUN THREE TIMES AND CHLORINE SANITIZER WAS LESS THAN 50 PPM.***OUTSTANDING.***JUNE 17 2026 - DISHWASHER RUN THREE TIMES AND CONCENTRATION WAS 50 PPM. *** Repair or discontinue the use of the dishwasher as a sanitizer step and discontinue the use of customer reuseable utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new test strips.***OUTSTANDING.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration of the dishwasher was measured at 50ppm after running the machine 5 times. **Ensure the chlorine concentration of the dishwasher is maintained at 100ppm. In the meantime, staff can manually sanitize food equipment.***AUG 6 - DISHWASHER WAS RUN FOUR TIMES AND CHLORINE SANITIZER WAS LESS THAN 50 PPM.***OCT 27 - DISHWASHER WAS RUN THREE TIMES AND CHLORINE SANITIZER WAS LESS THAN 50 PPM.***OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new test strips.***OUTSTANDING.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration of the dishwasher was measured at 50ppm after running the machine 5 times. **Ensure the chlorine concentration of the dishwasher is maintained at 100ppm. In the meantime, staff can manually sanitize food equipment.***AUG 6 - DISHWASHER WAS RUN FOUR TIMES AND CHLORINE SANITIZER WAS LESS THAN 50 PPM.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new test strips.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration of the dishwasher was measured at 50ppm after running the machine 5 times. **Ensure the chlorine concentration of the dishwasher is maintained at 100ppm. In the meantime, staff can manually sanitize food equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired.**Obtain new test strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a large build up of ice in the lower prep cooler. Temperature was elevated the time of the inspection however, operator noted that they had a rush. **Remove ice and ensure unit is capable of maintaining a temperature of 4 degrees Celsius or colder.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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 caulking along the wall on the lefthand side of the two-compartment sink was damaged, creating a gap with exposed wood where water could easily infiltrate. Repair caulking to form a waterproof seal.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher used onsite was measured at a chlorine concentration of 50ppm and 43.8C. The container of sanitizer used for this dishwasher was found to be almost empty. An alternative sanitizer was found to be available. Connect new sanitizer to dishwasher and verify that it is dispensing at a satisfactory level (100ppm chlorine or 200ppm quats).