Toniroz Grill & Restaurant
909 7 Street SW Slave Lake AB T0G 2A4 · Food - General
21 inspections
- Risk Management Inspection
1 infraction
- 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?
- Back door has a pest entry point along the bottom.ENSURE:All pest entry points are sealed.Pest control checklist emailed to operator.Please ensure they are completed monthly.
- 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
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?
- Back door has a pest entry point along the bottom.ENSURE:All pest entry points are sealed.Pest control checklist emailed to operator.Please ensure they are completed monthly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under cooking equipment and prep tables are in an unsanitary condition.ENSURE:The entire facility is in a sanitary condition.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Facility had trouble finding their test strips, indicating they are not regularly used. Test strips are in a Ziplock bag, and they had indicated they would but their own new vial a few weeks ago.ENSURE:Test strips in their original container are available for verifying chlorine concentrations.OUTSTANDING VIOLATION
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- No chlorine test strips.ENSURE:Test strips are available for chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was able to come up to 158F on the first tested run but dropped down to 143F on subsequent runs. Worker indicated the dishwasher was repaired the previous evening. The measured temperatures of 158F and 143F are still unacceptable. The facility was still using the sink to sanitize dishes as explained to them at the previous inspection. ENSURE:As a temporary measure, all reusable equipment and utensils are first washed in the dishwasher then immediately moved to a 100-ppm chlorine solution in the sink for at least two minutes, followed by a 2- minute air dry. If the dishwasher cannot be repaired within a reasonable time frame, the facility will need to use only disposable customer plates, cups, and utensils. High temp dishwashers must reach at least 160F during the rinse cycle.
- 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.ENSURE:Test strips are available for chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temp dishwasher failed to reach 160F during the rinse cycle. If the dishwasher cannot be repaired within a reasonable time frame, the facility will need to use only disposable customer plates, cups, and utensils. ENSURE:High temp dishwashers must reach at least 160F during the rinse cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature during the rinse cycle tested 143F during inspection. Facility was continuing to use the high temp mechanical dishwasher without sanitizing the dishes and equipment.During inspection, one sink was washed and sanitized and filled with water. Bleach was added until the concentration reached 100 ppm. The operator re-sanitized all available plates and equipment. ENSURE:As a temporary measure, all reusable equipment and utensils are first washed in the dishwasher then immediately moved to a 100-ppm chlorine solution in the sink for at least two minutes, followed by a 2 minute air dry. If the dishwasher cannot be repaired within a reasonable time frame, the facility will need to use only disposable customer plates, cups, and utensils. High temp dishwashers must reach at least 160F during the rinse cycle.
- 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.ENSURE:Test strips are available for chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temp dishwasher failed to reach 160F during the rinse cycle. If the dishwasher cannot be repaired within a reasonable time frame, the facility will need to use only disposable customer plates, cups, and utensils. ENSURE:High temp dishwashers must reach at least 160F during the rinse cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning rag on countertop not immersed in a sanitizing solution. - Operator moved rags to a sanitizing solution and wiped down the countertop where the rags were.ENSURE:Used cleaning rags are either stored in a sanitizing solution or a hamper.2. Bleach solution in bucket tested 10 ppm chlorine residual. - Operator re-made the solution to 100 ppm chlorine residual. ENSURE:Sanitizing solutions are maintained at 100 ppm at all times.Sanitizing solutions are tested regularly to verify concentrations are 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops stored in bulk bins are dusty and buried in the product. Operator cleaned the scoops and moved them on top of the bulk bins.ENSURE:Scoops are stored out of bulk bins.
- 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.ENSURE:Test strips are available for chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Dishwasher temperature ranged between 62-65 degree Celsius. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.Facility has been asked to use the 2-compartment sink method for washing dishes while the dishwasher is being fixed.*This is a repeat violation.*Dishwasher still was only able to reach 61-62C during the rinse cycle. - Owner is currently out of town but the manager will let them know immediately when they return. - In the interim, the facility will use the two-compartment dishwashing method.ENSURE:Dishes are washed and sanitized using the two-compartment dishwashing method until the dishwasher is repaired.High temperature dishwashers reach at least 160F or 71C during the rinse cycle.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen has a lot of clutter, and food debris built up in hard-to-reach areas. Please ensure the floors, areas under the shelves and corners are thoroughly cleaned and any boxes/cartons, and equipment not needed, are removed.REPEAT VIOLATIONThe floors under the cooking equipment and the posts of the cooking equipment (deep fryer, ovens) are in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A rotten tomato was observed in the walk-in cooler.Staff corrected this and discarded the tomato. Please ensure the rotten and/or expired food is discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer concentration in the bucket was 50ppm. This was corrected during the inspection. Corrected sanitizer concentration was a 100ppm. Please ensure that sanitizer concentration is tested frequently and sanitizer is replaced as required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of food were placed upon other foods in the prep cooler. This was corrected by the operator. Please ensure that foods are covered appropriately to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the standing cooler at the front ranged between 19-24 degree Celsius. Operator moved the high risk dairy items to the walk-in cooler.Please ensure that the temperature of the cooler is maintained at 4 degree Celsius or lower to prevent bacterial growth in food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Dishwasher temperature ranged between 62-65 degree Celsius. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.Facility has been asked to use the 2-compartment sink method for washing dishes while the dishwasher is being fixed.*This is a repeat violation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen has a lot of clutter, and food debris built up in hard-to-reach areas. Please ensure the floors, areas under the shelves and corners are thoroughly cleaned and any boxes/cartons, and equipment not needed, are removed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher temperature ranged between 62-65 degree Celsius. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.Facility has been asked to use the 2-compartment sink method for washing dishes while the dishwasher is being fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher temperature ranged between 62-65 degree Celsius. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.Facility has been asked to use the 2-compartment sink method for washing dishes while the dishwasher is being fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature ranged between 51-55 degree Celsius. Facility has been asked to use the two compartment sink until the dishwasher has been serviced. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher temperature ranged between 51-55 degree Celsius. Dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for adequate sanitization.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine had built up. Please ensure it is cleaned to prevent mold growth.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is grease and food debris build up underneath deep fryers and grill. Ceiling and ventilation fans have dust built up. Please ensure these areas are cleaned thoroughly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods in refrigeration were noted to be left without lids to cover. Operator covered the food items during the inspection.Ensure that all foods in storage areas are properly covered to protect from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- One spray bottle containing QUAT sanitizer was noted to be without an adequate label. Operator labelled the container during the inspection.Ensure that all chemical containers are correctly labelled to prevent chemical contamination of foods and injuries due to misuse of chemicals.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT and chlorine sanitizers are used in the food preparation area. No test strips are available on site for either sanitizer type.Ensure that test strips are available on site for the chosen food-safe sanitizer, and that staff regularly check the concentration of sanitizer solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One section of the ceiling tiles was noted to be removed in the food preparation area.Ensure all surfaces of the ceiling, walls, and floors are maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inside of the microwave was noted to be unclean with build-up of food debris. Operator cleaned the inside surfaces during the inspection.Ensure that all food contact surfaces are maintained in a clean manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of grease was noted under the cooking equipment and inside of the deep fryer door.Ensure that all surfaces in the kitchen area are cleaned and sanitized routinely, and at the end of each day to remove grease and food build-up.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- As the sanitation issues are recurring, the written cleaning schedule will need to be reviewed and a new one created. The lack of a written cleaning schedule is a recurring violation.
- 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?
- As the sanitation issues are recurring, the written cleaning schedule will need to be reviewed and a new one created. The lack of a written cleaning schedule is a recurring violation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- All surfaces on walls, shelving, cooking and food storage equipment, ceilings and floors are due for a thorough cleaning and sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- As the sanitation issues are recurring, the written cleaning schedule will need to be reviewed and a new one created.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- All surfaces on walls, shelving, cooking and food storage equipment, ceilings and floors are due for a thorough cleaning and sanitizing.
- 23. Is the facility maintained in a clean and sanitary condition?
- As the sanitation issues are recurring, the written cleaning schedule will need to be reviewed and a new one created.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen lemon chicken was observed to be stored in previously used cardboard boxes from frozen vegetables. The boxes were indicated to be used once and then discarded.Previously used food storage containers/boxes should not be used to store food as they pose the risk of potential contamination.Ensure that food storage containers are food safe and do not pose a potential contamination risk.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, containers of sliced vegetables and sprouts were observed to be held at room temperature during meal service times. The containers were then indicated to be returned to the walk-in cooler until used up.Ensure that sliced vegetables, sprouts and other potentially hazardous foods are held at temperatures greater than 4 degrees Celsius, and less than 60 degrees Celsius for no greater than 4 hours.If cold foods are brought out for meal service, consider smaller containers and replacing as needed, or to discard remaining foods after 4 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Midea refrigerator used for holding cooking ingredients was measured to be maintaining food at 9 degrees Celsius.The cooler temperature was adjusted by the operator and would then monitor the temperature over the next hour and move food to the walk-in cooler if not less than 4 degrees Celsius.Ensure that cold foods are maintained at 4 degrees Celsus or less and that any necessary repairs to equipment is completed. The refrigerator temperature will be reviewed at the time of the next inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the time of the inspection, the handwashing sink was lacking a suitable volume and pressure of potable water. Repairs have already been planned.As a temporary solution, the kitchen staff were utilizing the adjacent sink next to the mechanical dishwasher for handwashing purposes.Ensure that the designated handwashing sink is repaired and maintained in a state that allows for appropriate hand washing to occur.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?