The Wooden Shoe Store & Coffee Shop - Restaurant
40 Lakeview Avenue Gull Lake AB T4L 2N1 · Food - General
10 inspections
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The facility actively monitors refrigeration and freezer equipment and documents temperatures in daily checklists and temperature logs.Temperature logs were not available for the buffet and hot holding equipment located in the back kitchen.Please ensure temperature logs are updated to include all hot holding equipment and that temperatures are monitored and recorded regularly to verify foods are being maintained at safe temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beside the two soup hot holding units was a tray of lasagna stored without a lid. The lasagna was measured at 37°C (99°F).A lid was placed on the container to determine whether the unit was capable of maintaining the food at or above 60°C (140°F). After approximately 30 minutes, the temperature had not increased. This may have been due to the lid not forming an adequate seal, as the lasagna was protruding above the edge of the pan.The lasagna was determined to be incapable of being effectively maintained above 60°C (140°F) with the current setup and was believed to have been stored in this manner for more than two hours. The product was voluntarily discarded by the operator.----A large metal container (with no lid) of cooked bacon was also observed beside the grills on an element that was not turned on. The bacon was measured at 35°C (95°F). The operator indicated the bacon had been prepared and stored there for less than two hours. The bacon was moved to refrigeration and was subsequently maintained below 4°C (40°F).Please ensure all high-risk foods, including meat products and cooked foods, are maintained either at or below 4°C (40°F), or at or above 60°C (140°F). Foods stored within the temperature danger zone for extended periods (more than 2 hours) may support the growth of harmful bacteria and may become unsafe for consumption.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The two back doors in the upstairs ice cream service area were equipped with screen doors that did not form a tight seal with the door frame. Portions of the screens were also torn.The screen door on the back entrance of the downstairs restaurant kitchen was also damaged.Please ensure all screen doors are maintained in good repair, free of tears, and provide a continuous screened barrier. Screen doors should also form a tight seal with the door frame to prevent the entry of insects and other pests. Weatherstripping, door sweeps, or another effective method may be used to achieve an adequate seal.Maintaining screen doors in good repair and ensuring they form a tight seal will help minimize the entry of flies and other pests, reducing the potential for pest activity within the facility and supporting a sanitary food handling environment.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were observed to be stored in the mop sink area/mechanical room.Concerns were discussed with facility staff.Violation was corrected during the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest evidence observed on site." Pest control records were either not maintained or were not accessible at the time of inspection"Pest control checklist will be provided.Make sure to maintain the pest control records on monthly basis.2) Screen door for the back exit door was in disrepair, make sure to repair the door to prevent any pest entry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A loaded sticky fly trap was installed in the food and utensil handling area.Please note that Insect control devices designed to trap insects by adhesive or devices that may expel the insects or insect fragments should be installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. To be effective, insect traps (sticky tapes orsimilar devices) should be changed regularly or when loaded with insects.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Reusable kitchen towels were used for hand drying at handwashing sinks. Staff were educated to use single-use disposable paper towels or single-use washable towels.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap was observed on the door of the storage room. Please ensure all the exterior doors are sealed/weather-stripped to prevent entry of potential pest.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The sugar bag was stored directly on the floor in the furnace room. Asked to relocate to a different room and placed on a shelf. Please ensure that food is not stored directly on the floor to prevent potential contamination.This infraction was fixed at the time of inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap was observed on the door of the storage room. Please ensure all the exterior doors are sealed/weather-stripped to prevent entry of potential pest.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the ceilings near the furnace room. Please ensure to clean the implicated area to prevent further accumulation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Storage room door is not sealed and weather-stripped properly and can allow pest entry. Please ensure to weather-stripped the door.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1. Pest control records were not maintained on-site. Please ensure to keep the records.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Open bread packs were stored beside the handwashing station. Please ensure to store breads at appropriate shelves or storage areas to prevent any potential contamination. 2. Observed food being stored directly on the floor in dry storage area. Please ensure food is kept on appropriate shelves to prevent any potential contamination.3. Observed uncovered bacon in the double door glass cooler. Please ensure to cover the food always to prevent any cross contamination. All these infractions were fixed at the time of the inspection, staff moved the bread, stored food on shelves, and covered the bacon in the cooler.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1. Pest control records were not maintained on-site. Please ensure to keep the records.2. Observed flies on-site. Please ensure to implement a control measure and always leave the main door closed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed grease build-up in the stove oven. Please ensure to clean and sanitize to prevent further accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed dust, food debris, and grease build up in hard-to-reach areas, in between appliances, and ceilings. Please ensure to clean the implicated area to prevent further accumulation.2. Observed dust build-up on air vents right across the coolers. Please ensure to clean to prevent further accumulation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?