Tollers Bistro
2 - 4801 63 Street Lacombe AB T4L 0H8 · Food - General
9 inspections
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple dishcloths were observed sitting on counters and food preparation surfaces. The cloths were not stored in a sanitizer solution between uses. Having used cloths left on food preparation counters and surfaces can allow bacteria to transfer to these food-contact areas, increasing the risk of contamination. To reduce this risk, ensure wiping cloths are stored in an approved sanitizer solution when not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- During the visit, the cook demonstrated poor hand hygiene practices. The individual was observed handling their mobile phone and required prompting to wash their hands afterwards. Handwashing is one of the most effective methods of preventing the spread of bacteria. Please ensure that proper hand hygiene is consistently practiced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was observed sitting on the counter at room temperature. A probe thermometer was inserted into the chicken and recorded a temperature of 38°C. The cook stated that the food had been left out for approximately 30 minutes. The chicken was immediately returned to the cooler.The temperature danger zone for food is between 4°C and 60°C, for 2 hours or more. This is where bacteria can grow rapidly and increase the risk of foodborne illness. Please ensure that cooked foods are cooled appropriately and placed in refrigeration promptly to maintain safe temperatures and minimize bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was found to be obstructed with dishes. The cook was instructed to remove the items immediately. Handwashing sinks must remain accessible and used exclusively for handwashing at all times. Obstructing the sink prevents proper hand hygiene and may increase the risk of cross-contamination, as dishes stored in the sink can come into contact with bacteria present on hands. Please ensure that the handwashing sink remains clear and readily available for use at all times.
- 20. Do food handlers at the facility have adequate food safety training?
- The cook demonstrated gaps in their understanding of certain food safety principles and safe food handling practices. The observations made during the visit indicate that additional food safety education would be beneficial to help ensure compliance with food safety requirements and support safe food handling procedures.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of food debris was observed along the facility's baseboards. The accumulation of food debris can lead to contamination and may attract pests. Please ensure that the baseboards are thoroughly cleaned and kept free of food buildup.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cooking and hard-to-reach areas were observed to be unclean, with food residue on the cooking elements of the stove.Please ensure these areas are thoroughly cleaned and included in routine cleaning. A follow-up will be conducted within one week to verify compliance.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cooking and hard-to-reach areas were observed to be unclean, with debris buildup near the grease trap and grease and food residue on the cooking surface and oven backsplash.Please ensure these areas are thoroughly cleaned and included in routine cleaning. A follow-up will be conducted within one week to verify compliance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items were observed to be uncovered in the walk-in freezer. Staff promptly covered the items when advised.Due to the risk of contamination from potential leaks from food stored on higher shelving, chemical exposure from cooling units, and physical contamination from debris or foreign objects, please ensure that all food items are kept covered.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were observed to be stored within bulk containers. Staff corrected this practice when advised.Due to the risk of cross-contamination from hand contact when reaching into the container to retrieve the scoop, please ensure that scoops are stored outside of the container or in a designated scoop holder.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cooking and hard-to-reach areas were observed to be unclean, with debris buildup near the grease trap and grease and food residue on the cooking surface and oven backsplash.Please ensure these areas are thoroughly cleaned and included in routine cleaning. A follow-up will be conducted within one week to verify compliance.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Discussed the usage of proper scoops with handles for dispensing food.Scoops must be stored in a way that handles are not in contact with food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the handwashing sink in the food handling area was inaccessible during the inspection.Violation was corrected during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A sticky fly trap was installed in the open food 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)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean-in-place cloths were not stored in a sanitizer solution. The operator was instructed to move the wiping cloths to the sanitizer. Please ensure that when not in use, wiping cloths are always kept in a separate sanitizing solution to prevent cross-contamination and minimize the risk of spreading harmful bacteria.Facility equipped with chlorine sanitizer; solution measured at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection, soups were not heated to 74°C and was placed directly into the hot holding unit at 60°C. The operator was instructed to reheat the soups, and this issue was resolved immediately. Please ensure that potentially hazardous foods, once cooked and cooled to 4°C, are reheated to at least 74°C to prevent the growth of harmful pathogens.Coolers were measured to be below 4C.Freezers were measured to be below -18C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on-site. Please ensure to obtain appropriate test strips in order to measure the concentration of the sanitizer solution (i.e., chlorine at 100ppm).
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.) Food debris was observed accumulating on the floor and in hard-to-reach areas of the walk-in cooler. Please ensure these areas are thoroughly cleaned to prevent further accumulation.2.) Dust was observed accumulating on the kitchen ceilings. Please ensure the ceilings are cleaned to eliminate dust and reduce the risk of potential contamination.3.) Grease build-up was found between appliances and in hard-to-reach areas. Please clean these areas to prevent further build-up and potential pest attraction.4.) Flour residue was observed on the containers, bins, and drawers. Please ensure these areas are thoroughly cleaned to prevent further build-up, as accumulated flour can attract pests and pose a risk of contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build up was observed on the fume hoods and on the air vents. Please ensure to clean the implicated areas to prevent further accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust was still observed on the ceilings right above the dishwashing area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed egg tray being stored above ready to eat food in the prep station cooler. Please ensure to store them on the bottom shelve to prevent any potential contamination in an event of breakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust build-up was observed on the ceilings right above the dishwashing area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?