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The Zoo Restaurant and Bar

4401 University Drive W Lethbridge AB T1K 3M4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • Caulking in poor repair in dish pit. Please remove old caulking and replace to ensure there is a proper seal between stainless steel panels.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside containers of flour, and the container lids were observed to be dirty. During the inspection, the operator removed the scoops and container lids were washed replaced.Cans of tomatoes and a box of olives were observed stored on the floor in the dry storage area. The operator placed these items onto shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooling unit located next to the dry storage shelf was measured at 7°C. Please ensure that this cooler is repaired and that the temperature is maintained at 4°C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in the prep cooling unit and the mini fridge located in the bar area to monitor temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking in poor repair in dish pit. Please remove old caulking and replace to ensure there is a proper seal between stainless steel panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters require cleaning as well as some areas on the cook line. Noted grease and grime build up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The microwave, hand sink, areas around the dishwasher, and the area near the back door require cleaning. Please ensure that these areas are cleaned and maintained in good condition.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking in poor repair in dish pit. Please remove old caulking and replace to ensure there is a proper seal between stainless steel panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy filters require cleaning as well as some areas on the cook line. Noted grease and grime build up.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard to reach areas such as the wall behind the dishwashing area and the corners of the floors had buildup of debris. The high touch surfaces such as the cooler/freezer handles had build up of grime.
  6. Monitoring 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 high temperature dishwasher was 43°C at the dish level. The three-compartment manual dishwashing method (with quats sanitizer) will be used until the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was more organized since the previous inspection. The hard to reach areas had buildup of debris. The operator was in the process of decluttering the storage areas.