Top Hat Bingo
602 Clay Avenue SE Medicine Hat AB T1A 3K2 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution in the sanitizer bucket was measured at 0 ppm, as verified using a chlorine test strip. The operator prepared a new sanitizer solution, which measured at 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution was too concentrated and turned the test strips white. The operator promptly prepared a fresh bottle of 100–200 ppm bleach solution. Two used wiping cloths were found on the counter and were immediately placed into the sanitizer bucket by the operator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of sugar and a bag of flour were observed on the floor. The operator promptly removed them off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach water spray bottle was not labeled. The operator labeled it promptly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bucket of margarine was observed stored at room temperature. The product label specified a storage requirement of 2–12 °C. The operator promptly moved the item into the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime buildup was observed on the high-touch areas of the freezers located in the storage room. Please clean and sanitize the surfaces of the freezers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen Hand Sink not operational - no running water at tapsAction: Repair sink so food staff can maintain good hand hygiene while preparing and serving food to the public
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen Hand Sink not operational - no running water at tapsAction: Repair sink so food staff can maintain good hand hygiene
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowl of mashed potatoes stored on counter at room temperatureAction: Food service staff immediately moved food product to cooler
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Kitchen Hand Sink not operational - no running water at tapsAction: Repair sink so food staff can maintain good hand hygiene
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?