Skip to content
Loading map…

Tony Roma's

2031 Strachan Road SE Medicine Hat AB T1B 0G4 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some debris buildup in the following areas:- underneath the dishwashing area in the hard-to-reach areas.- behind/underneath the pop bib racks.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were being kept on food preparation surfaces. The operator promptly placed the cloths into the sanitizing solution as requested.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk food were being stored directly in containers. The operator removed them as instructed.
    • 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 not available for measuring sink and surface (lactic acid) sanitizer concentration.*Provide appropriate test strips for sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A serving cart was put in front of the handwashing sink beside the prep coolers. The operator removed the tray as instructed. Please ensure hand sinks are unobstructed to food handlers.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above raw produce in the walk-in cooler. Staff moved the raw meat to a different shelf.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upper portion of the prep cooler used for salad topping and dressings measured 14°C. The operator prepared an ice bath for all the ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some build-up of grime in the harder to reach areas of the floor of the bar.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were left in bulk food containers (salt and coleslaw). They were removed by the operator.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A measuring cup was placed in the salt container. The manager corrected the violation immediately when told.2. A scoop was placed in the flour container. The manager corrected the violation when told.
    • 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?
      • The back door is not weatherproof, which can allow flies and vermin to enter the facility.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 3 fly-strips were hanging in the kitchen area above the countertop where the food preparation takes place. The manager immediately removed them.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A food prep cooler in the kitchen measured > 4°C. High-risk food items were moved to a different cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers are damaged or missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak at one of the sinks in the dishwashing area. Proof of scheduled maintenance on December 12 was provided by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food prep cooler in the kitchen is not maintaining ≤4°C.