Tiffany's Steak House & Lounge
3515 50 Avenue Red Deer AB T4N 3Y5 · Food - General
8 inspections
- Risk Management Inspection
3 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?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoops for the flour, sugar, and other food items were being placed within the containers. Due to the risk of contamination, please remove all scoops from the containers and store in a separately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up under the ice machine. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was observed during the inspection. The operator was informed and made a 100- ppm bleach solution in a sanitizer bucket.Please ensure that sanitizer is being prepared and used.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- During the inspection of the walk-in cooler and standalone fridge, multiple containers were observed without covers. The operator covered them when asked. Please ensure that all food containers are covered to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are expired as of 2025. Please purchase new test strips to ensure sanitizer concentrations can be appropriately measured.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired permit was noted to be placed at the front of the restaurant. Please ensure that a valid permit is posted and displayed where all patrons can view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoops for the flour, sugar, and other food items were being placed within the containers. Due to the risk of contamination, please remove all scoops from the containers and store in a separately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up under the ice machine. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in Cooler: 3.9CWalk-in Freezer: -16CTrue Refrigerator: 3.8CPepsi Cooler: 4.5C Frigidaire Freezer: -24CBar Walk-in Cooler: 1.3CPrep Cooler (across from woks): 7.7CPrep Cooler (across from grills): 6.4CBoth prep coolers were above 10C but did drop down during the inspection. Please monitor both units to ensure they drop to 4C or less. These coolers may need maintenance to ensure they are working as best they can. They should be capable of keeping up with meal rushes.
- 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?
- A couple mouse droppings were noted in the dry storage area. Please give this area a thorough cleaning and monitor for additional signs of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, the kitchen and bar were clean and well organized.Spills of rice, flour and other foods were noted on the bottom shelves on the dry storage area. Please pull all of the bins out and give this area a thorough cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.2) Mouse dropping observed cleaned. Pest traps observed in dry storage room.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
- 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?
- Monitoring Inspection
4 infractions
- 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) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.2) Mouse dropping observed cleaned. Pest traps observed in dry storage room.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate observed not available. Please update training for staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Industrial flat beater attachment for stand-up mixer observed repaired with tape/has tape attached to the attachment portion.This is unacceptable since this makes the utensil sticky and not easy to clean. Please find permanent food-safe solution. Please repair or replace the paddle.
- 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?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Ice machine observed requiring a deep clean. - Please empty unit; remove all the ice.- Any removable parts should be removed then washed, rinsed, sanitized, and air dried prior to replacing.- Unremovable parts can be cleaned-in-placed (wash with detergent, rinsed in place, sanitized, air dried).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Please remove cups in all bulk containers (small and large containers) and replace with scoops with handles to prevent contamination of bulk product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please ensure garlic in oil mixture (measured 23.6 C) is held under temperature control and not in room temperature for an extended time as this is a high-risk food item. Please maintain at 4C or less.Sour cream and whipped butter observed stored at room temperature (measured 12.6 C and 22.4 c). These are both high-risk food items and require temperature control. Please maintain at 4 C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Please replace bar chlorine test strips, as they have expired.2) Test strips observed available for the kitchen.
- 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) Mouse droppings observed in dry storage. Empty all shelved clean and sanitize surfaces and install pest control devices in consultation with pest control company.PHI emailed operator "7 Steps to Safe Clean-up of Mouse Droppings, Nests document...". Please wear PPE and clean droppings and disinfect area as per document.2) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Industrial flat beater attachment for stand-up mixer observed repaired with tape/has tape attached to the attachment portion.This is unacceptable since this makes the utensil sticky and not easy to clean. Please find permanent food-safe solution. Please repair or replace the paddle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards on the cookline observed deep, dark grooves that can no longer be cleaned. Please replace cutting boards or implement a food-safe deep clean method.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please clean walk-in cooler shelves, fan guards and floors.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please declutter dry storage room (remove or store elsewhere all the items that are not in use daily) and deep clean and sanitize all surfaces in the room.Keep food off the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meatballs were observed thawing over the counter near the handwashing sink. Staff complied to thaw raw meat inside the cooler. Proper method for safe thawing of raw meat was reviewed with the staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizer levels in both the chemical dishwasher and the glass washer in the lounge were measured at 0 ppm. Staff will contact Diversys to arrange for maintenance checks on both machines. In the meantime, advised to manually sanitize all utensils, equipment, and glasses using the two-compartment sink.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?