Tin Cup by Little Greek
1 Golf Drive South St. Paul AB T0A 3A0 · Food - General
10 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef stew was found holding at 48 °C in a crock pot set to warm. Cooked foods must be fully heated to the appropriate internal temperature (> 60C) before being placed in hot-holding equipment to reduce the risk of bacterial contamination.Beef stew was then reheated on stove to boiling temperature - CDI
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Floor foot mat was observed on the ice machine.This could result in contamination of ice (food). Ensure that items not associated with food are stored separately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was run times before 71C was achieved.Please ensure that you monitor dishwasher rinse temperature prior to using dishwasher.
- 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?
- Food Handling Permit not displayed.Ensure that food handling permit is displayed at conspicuous place
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was at 50ppm chlorine.New one was made and 100ppm chlorine was achieved.Ensure that sanitizer is at 100ppm chlorine for effective sanitization of food prep surface.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat sauce on the hot holding was at 34C. Operator indicated that it was brought out an hour ago.Crock pots are hot holding units. Ensure that food is heated above 60C before placing in a hot-holding units to maintain at 60C and above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken was observed thawing in the sink in a bowl of water.Ensure that thawing is done properly using one of the following methods:- under cold running water- in a microwave- cook immediately
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse temperature was at 67C, 68C, 70C, 74C.Ensure that dishwasher reaches minimum of 71C to ensure effective sanitization.Obtain a water-proof probe thermometer to monitor plate level temperature prior to dishwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust system is due for service January 2025. Ensure that exhaust system is cleaned and maintained to prevent fire hazards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Plumbing leak observed underneath the dishwasher.Owner stated that replacement parts have been ordered.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen air vents show build-up of dust. Ensure this is cleaned and sanitized to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Used wiping cloths were noted on the food prep table. Ensure used wiping cloths are returned to sanitizer bucket after use to prevent cross contamination.*No sanitizer solution was available in the kitchen area. A new solution was made and 100ppm chlorine was achieved. This was corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel in the men's washroom sink. Ensure that handwash sink is fully equipped with soap, paper towels, and warm running water to facilitate effective handwashing practices.Paper towel was available, and it was replaced - corrected during inspection.
- 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?
- Food Handling Permit on display has expired.Ensure you have a valid food handling permit on display at all times.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing in the kitchen refrigeration unit. Ensure you have an internal thermometer for measuring temperature. Repeated violation - 28 Aug 2024.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths noted on food prep counter. Ensure that all used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination. This was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic handles were observed in contact with food (Salt, flour). Ensure that items not associated with food are separated to prevent contamination. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing in the kitchen refrigeration unit. Ensure you have an internal thermometer for measuring temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leaking plumbing fixture - noted underneath handwash station in the kitchen area. Owner is aware and has stated it will be fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Unclean dishes noted in the kitchen area. Staff indicated that they were washed already, however they were noted to be unclean. Ensure that dishes that are washed, rinsed and sanitized are also inspected for cleanliness before using them. These dishes were returned to the dishwasher. This was corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable. Ensure you have chlorine test strips to monitor sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 0ppm bleach solution.Bucket was changed and 100ppm bleach solution achieved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth was noted on food prep table. Ensure that used cleaning cloths are returned to the bleach solution after each use to prevent cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable. Ensure you have chlorine test strips to monitor sanitizer concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution not an approved sanitizer. No DIN number available.Bleach solution made onsite and test strip available
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoop handle noted in sugar and salt containers. Ensure items not associated with food are separated to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not available in the dispenser. Ensure handwash sinks are fully equipped with soap paper towel and warm running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?