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Traveller's No.7 Restaurant

3801 Highway Street Valleyview AB T0H 3N0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REOCCURRING VIOLATION:- A wet cleaning cloth was observed in the front prep area on the countertop outside of sanitizer solution.Corrected during inspection:- Wet cleaning cloth was relocated into the sanitizer solution bucket.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the countertop outside of sanitizer solution.Corrected during inspection:- Cleaning clothes were relocated to and submerged in sanitizer solution buckets
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Pre-cooked pork product was observed on the countertop at measured a temperature of 25.2*CCorrected during inspection:- High risk food products were relocated into refrigeration units
    • 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?
      • Mouse droppings were observed in the kitchen and storage areas behind dry storage buckets, against walls, and in corners.- Staff were instructed to clean the mouse droppings according to the hantavirus protection mouse dropping safe clean-up protocol:1. Open doors and windows and allow the area to ventilate for at least 30 minutes prior to starting clean-up. 2. Wearing rubber gloves, thoroughly soak droppings with a bleach/water sanitizer solution3. Let the sanitizer solution sit for five minutes. Do NOT sweep, vacuum or disturb the mouse droppings prior to soaking with bleach solution4. Using paper towel, pick up the mouse droppings and place immediately into a plastic bag.5. Seal the plastic bag6. Put the sealed plastic bag directly into a garbage container with a tight fitting lid7. Wash your gloves before removing, and then wash hands thoroughly with warm soap and water.Cleaning method was discussed with three staff members prior to leaving the storage area.A member of staff who was present for the cleaning method education was observed roughly sweeping the mouse droppings into a dust pile in the kitchen area. - Staff member was directed to stop sweeping the mouse droppings. Education was provided again on-site.Correction:- Clean and sanitize the mouse droppings according to the mouse dropping clean-up method provided.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer solution bottle labeled "QUAT" was measured to contain 200 ppm chlorine sanitizer solution.Corrected during inspection:- The bottle was emptied, cleaned and replenished with QUAT sanitizer solution- Sanitizer spray bottles in the facility were inspected to verify their contents
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Turkeys thawing in the two-compartment sink were observed to be partially submerged at 1.4*C- Cook line bacon was observed at 42.8*CCorrected during inspection:- Cold running water was placed over the thawing turkeys- Education provided for bacon products. Bacon must be kept under refrigeration or in hot holding units at temperatures no lower than 60*C
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cook line cleaning cloths were observed outside of sanitizer solution on the counter-top.Corrected during inspection:- Wet sanitizer solution cleaning cloths were relocated into a sanitizer bucket- Education provided: Relocate sanitizer solution cleaning cloths into solution between uses
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A round cup scoop without a handle was observed in the bulk rice bin.Corrected during inspection:- The round cup was removed from the bulk binEducation provided: Ensure that all bulk product scoops and utensils are composed of an easily cleanable, break-resistant material with a distinct handle separate from the food contact area