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Tractor Jacks Roadside Diner

9840 100 Avenue Bezanson AB T0H 0G0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 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 measured at 0ppm bleach after several cycles. 3-compartment sink available for dishwashing ** Ensure dishwasher is repaired. Continue using the 3-compartment sink method until dishwasher can provide a bleach sanitizing concentration of at least 100ppm at the dish level.Update: Dishwasher was being used while still dispensing 0ppm** Dishwasher sanitizer concentration must be verified daily using test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The faucet at the hand sink in the kitchen is loose** Ensure faucet is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden food storage shelving was noted in disrepair Areas of raw wood are exposed ** Ensure shelving is repaired to provide a smooth, durable and non-porous surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up cooler behind the kitchen prep area was noted at a minimum temp of 7.7CFood items were removed from the cooler during the inspection and stored in a cooler at 4C ** Ensure cooler is repaired and able to maintain a temperature of 4C or below.Update: Food was being stored in the cooler during the re-inspection although temperature was still above 4C. High risk foods that had been stored in the cooler since Sunday were discarded.** Food cannot be stored in the cooler until approved by PHI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule has been started but is not concise enough to ensure adequate routine cleaning of the facility** Ensure cleaning schedule is established to ensure adequate cleaning of the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was noted to be cleaner; however, some cleaning is still required around the kitchen and food storage areas.
  3. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The Genus Fli insect light trap is located above a food storage/preparation area** Relocate the insect trap to an area away from food storage or food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bulk food containers had single use plastic ramekins stored inside** Ensure bulk food containers are equipped with adequate scoops in which the handle does not come into contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being stored in a cooler behind the kitchen prep line at 7.7CTemperature logs were reviewed and indicated the unit was previously at 4CAll food was removed and stored in a cooler at 4C** Ensure all food requiring refrigeration is stored at 4C or below
    • 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 measured at 0ppm bleach after several cycles. 3-compartment sink available for dishwashing ** Ensure dishwasher is repaired. Continue using the 3-compartment sink method until dishwasher can provide a bleach sanitizing concentration of at least 100ppm at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the server station was not operational** Ensure paper towel dispenser is operational to ensure supply of paper towel when washing hands
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the back food preparation room is not operational ** Ensure hand washing sink is repaired and deemed operational
    • 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?
      • An increase in fly activity was observed in the kitchen** Ensure to contact a pest control operator to remediate the fly activity ** Ensure adequate cleaning of the facility to prevent attracting flies
    • 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?
      • Pest control records were not available for review** Ensure pest control records are retained on site for review by a PHI
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden food storage shelving was noted in disrepair ** Ensure shelving is repaired to provide a smooth, durable and non-porous surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up cooler behind the kitchen prep area was noted at a minimum temp of 7.7CFood items were removed from the cooler during the inspection and stored in a cooler at 4C** Ensure cooler is repaired and able to maintain a temperature of 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is not available** Ensure a written cleaning schedule is established and maintainedCleaning schedule templates sent with report
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was noted in an insanitary condition with an accumulation of debris on many surfaces. ** Ensure the entire facility is cleaned and maintained in a sanitary condition including but not limited to- inside coolers- all food contact surfaces- food storage surfaces- food storage containers- high touch surfaces such as equipment handles- kitchen walls- shelving
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution was measured at 0ppm- A new Quats solution was prepared and measured at 200ppm- ensure to regularly change sanitizing solution and check concentration using the appropriate test strips
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to confirm sanitizer concentration for the mechanical dishwasher- ensure chlorine test strips are obtained
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cardboard shelve was noted in the drink cooler at the server station- Cardboard cannot be used as shelving material as it is porous and not easy to clean. - Cardboard in a cooler prevents proper air flow. - Cardboard was removed 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 bottom food storage shelves in the kitchen were noted in disrepair- ensure shelves are repaired to render the surface smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand washing sink at the front of the kitchen was noted in disrepair- ensure sink is repaired and maintained in good working condition
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was noted with an accumulation of scale on the inside - ensure ice machine is cleaned and routinely maintained in a sanitary manner
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were not being stored in sanitizing solution - ensure cloths remain in sanitizing solution to prevent the growth and spread of bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • eggs were being stored in an insert over top a soiled cloth- cloth was removed during the inspection- ensure food is protected during storage
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Sanitizer solution in front was not at adequate concentration- No sanitizer was available on the cook line.- Wet cleaning towels were found on the counter.Buckets of sanitizer solution with 200ppm of quats were prepared and cleaning clothes immersed.Ensure cleaning clothes are immersed in sanitizer solutions. Replace sanitizer solution after every 2 hours or when dirty.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Cook was observed not washing hands while changing between tasks, raw meat/egg to cooked.Ensure proper handwashing procedure using soap, water and paper towels is completed between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The meat slicer had some food debris on it.Ensure meat slicer is taken apart and cleaned thoroughly.