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Tom's House Of Pizza / John Henry's Pub

300 - 235 Milligan Drive Okotoks AB T1S 0B8 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the spray bottle in the bar measured 0ppm.- Corrected to 100ppm during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf in the cooler used to store bar glasses was observed to be heavily rusted, creating a rough surface that would be difficult to clean. The bar mat used on one side of the cooler shelf was unclean with visible debris.Refinish or replace shelf in this cooler if continuing to use for customer glass storage. Replace or clean bar mats once visibly dirty to ensure sanitary storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The was some mildew accumulation noted on the edge of the plastic ice shoot inside the ice machine.- To be cleaned and sanitized.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of diluted bleach sanitizer was measured at 50ppm chlorine. Sanitizer concentration was corrected to 100ppm during inspection. Ensure that bleach sanitizer is tested and replenished on a more frequent basis to verify that an effective concentration is available whenever food is being prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer suitable for testing the high-temperature dishwasher could not be identified at the time of inspection. Staff indicated that the temperature was not being tested on a routine basis. Ensure a thermometer with a maximum temperature setting or other device capable of reading the highest temperature of a heat-sanitizing dishwasher is available onsite. It is recommended that dishwasher temperature is tested at least once a week to verify its sanitizing ability.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf in the cooler used to store bar glasses was observed to be heavily rusted, creating a rough surface that would be difficult to clean. The bar mat used on one side of the cooler shelf was unclean with visible debris.Cover or repair shelf in this cooler if continuing to use for customer glass storage. Replace or clean bar mats once visibly dirty to ensure sanitary storage.