Trukker's Restaurant - Kitchen
2 - 1900 South Highway Drive Redcliff AB T0J 2P0 · Food - General
16 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats solution in bucket at front of house measured <200 ppm. Staff changed out the solution and prepared new 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 ventilation hood filters had visible grease build up on them. Please remove filters and clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some containers did not have lids. Ensure food is covered with a food grade lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- Underneath equipment and hard to reach areas had food and debris. Please ensure to clean these areas more frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer bucket at the cookline measured <200 ppm. Staff discarded and make fresh sanitizer. Discussed changing sanitizer when it becomes noticeable dirty. Sanitizer spray bottle up front did not have a label on it. Ensure all spray bottles have a label identifying their contents.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some containers did not have lids. Ensure food is covered with a food grade lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Roast in a pan was cooling in ice. The pan was not long enough so staff added more ice to ensure proper cooling.Gravy was cooling in large containers. Discussed cooling foods quicker in pans that are shallow in size. Staff moved gravy to smaller pans. Eggs were sitting out of the fridge for 30 minutes. Staff bring out eggs during busy service times. Staff mentioned that their busy rush was over. Staff moved eggs to fridge. Creamers were located at all customer tables since the morning. Creamers read "keep refrigerated". Staff discarded all creamers. Discussed only keeping small amounts for short periods of time (no more than two hours). Salad and dressings located at the serving station were being kept cold on ice. The ice had melted. Staff added more ice. Discussed keep ice levels to 3/4 the container in order to keep food cold (<4C). Discussed adding more ice frequently through the day. Hash browns and fries were being kept cold on ice near the cookline. Ice was either melted, below an acceptable level or water was present at bottom of container. Staff added more ice. Discussed purchasing a mini cooler to keep cold foods cold at this area. ***It is recommended that this facility purchase multiple ice wands and more shallow containers to assist staff with cooling hot foods.***
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light cover was broken above the prep table. Lights appeared to be LED and shatterproof. Please replace light cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- Underneath equipment and hard to reach areas had food and debris. Please ensure to clean these areas more frequently.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a buildup of ice/crystals in the walk-in freezer.Owner plans on replacing the walk-in freezer in the future.
- 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?
- There was a buildup of ice/crystals in the walk-in freezer.Owner plans on replacing the walk-in freezer in the future.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Large amounts of hamburger and bacon were sitting in trays or boxes on the floor since early morning. Food was discarded at time of inspection. Reviewed proper methods for thawing foods (under cold running water, in refrigerator).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was quats test strips on site. However, no bleach test strips were available. Please purchase bleach test strips from a food or chemical supplier.
- 20. Do food handlers at the facility have adequate food safety training?
- No one was able to produce a copy of their food safety certification. Please provide a copy of staff's food safe certification. A list of online approved food safe courses will be provided with report.6 staff are currently signed up to take a food safety course online.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler's door handle was fixed.The walk-in freezer door seal has been replaced. The walk in cooler needs to be defrosted. There was a buildup of ice/crystals in the walk-in freezer.Owner plans on replacing the walk-in freezer in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- This facility needs to prioritize cleaning.The following areas need to be cleaned:-Behind, between, and underneath the cookline, prep coolers, ice machine, prep tables and pop dispenser machine in back. There was a buildup grease, grime and food debris under these areas. It is evident that this area has not been cleaned in quite some time.A cleaning schedule template will be provided with this report. Ensure cleaning duties for daily, weekly and monthly tasks are outlined for staff.A deep cleaning was scheduled for the evening.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The meat slicer had a buildup of food underneath the blade. Ensure slicer is fully taken apart, cleaned and sanitizer after every use.No bleach available at the prep table. Staff were using soap and water on surfaces only. Discussed cleaning and sanitizing procedures with staff. Staff prepared a bucket of bleach water during inspection. Bleach measured 100 ppm. Staff are storing cloths directly on prep table. Discussed storing cloths in sanitizer bucket.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in boxes or containers was sitting directly on floor of walk in cooler. Please ensure all food is stored on appropriate shelving, off of the floor, properly covered when not in use, and otherwise protected from contamination at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Staff are mixing soap, bleach and quats together. Mixing of these chemicals together will create a poisonous gas. Discussed having separate spray bottles or buckets for each soap, bleach and quats. Sanitizers were not labelled. Ensure all chemical sanitizers have labels on them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fries and hashbrowns were sitting out at room temperature for about an hour. Cartons of eggs were sitting on or near the prep table since lunch time. Temperature of eggs was measured at 26C. Staff discarded eggs at time of inspection. Potentially hazardous foods (PHF) cannot sit out at room temperature for longer than 2 hours. PHF's need to be returned to the cooler before two hours is up or discarded after out in the danger zone for longer than two hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was quats test strips on site. However, no bleach test strips were available. Please purchase bleach test strips from a food or chemical supplier.
- 20. Do food handlers at the facility have adequate food safety training?
- No one was able to produce a copy of their food safety certification. Please provide a copy of staff's food safe certification. A list of online approved food safe courses will be provided with report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler's door handle is broken. The door handle is being held together with a screwdriver. Please repair or replace the walk-in cooler's door handle.The walk-in freezer door does not shut completely, and the door seal is worn. The walk in cooler needs to be defrosted. There was a buildup of ice/crystals in the walk-in freezer.
- 23. Is the facility maintained in a clean and sanitary condition?
- This facility needs to prioritize cleaning.The following areas need to be cleaned:-Behind, between, and underneath the cookline, prep coolers, ice machine, prep tables and pop dispenser machine in back. There was a buildup grease, grime and food debris under these areas. It is evident that this area has not been cleaned in quite some time.A cleaning schedule template will be provided with this report. Ensure cleaning duties for daily, weekly and monthly tasks are outlined for staff.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1 - A bag of onions was stored directly on the floor in the dry storage area. 2 - A pail of turkey gravy was stored directly on the floor in front of the sliding-front cooler. 3 - A bucket of margarine was uncovered and leaned against the wall outside of the walk-in cooler. Please ensure all food is stored on appropriate shelving, off of the floor, properly covered when not in use, and otherwise protected from contamination at all times.
- 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?
- Several flies were observed in the facility, especially in the back preparation area. Fly tape/ribbons are hung in appropriate and effective locations but several appear to be filled up and need to be replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles above the dish pit area are beginning to peel and should be repaired or replaced. The ceiling tile above the spray-out sink is missing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1 - The can opener on the back preparation counter has a build-up of grime and debris. 2 - The top of the ice making machine and the tray that holds the ice scoop have an accumulation of dust and grease.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of bread were stored on a pallet directly on the floor. In the walk-in freezer, a box of waffle fries was uncovered. In the walk-in cooler, a pot of gravy and several containers with salad ingredients were uncovered. Please ensure food in storage (refrigerated or dry storage) is stored off of the floor and is properly covered to protect it from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A binder with preparation lists was sitting on the meat slicer. A mobile phone was placed on the seasoning/ingredients shelf above a preparation counter in the back. Please ensure all non-food items and personal items are stored separately from food and ingredients to avoid any contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A commercial mixer was in front of the handwashing station, restricting access to the sink. A staff member informed the inspector that the sink at the back counter is used for handwashing, but they were using the sink to rinse cooked sausage links. Please designate a sink for washing hands and ensure it is well stocked, accessible, and used only for the purpose of washing hands. Please educate staff on the importance of regular handwashing.
- 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 screen door at the back of the restaurant was in disrepair (not secured to hinges). Please ensure the screen door is in good repair and works effectively to limit the entrance of pests and to ensure staff can receive goods and take out trash without difficulty.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An outlet above the back preparation counter has a broken cover.Please replace the broken outlet cover so that the area can be effectively cleaned without presenting a hazard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of bread were stored on a pallet directly on the floor. In the walk-in freezer, a box of waffle fries was uncovered. In the walk-in cooler, a pot of gravy and several containers with salad ingredients were uncovered. Please ensure food in storage (refrigerated or dry storage) is stored off of the floor and is properly covered to protect it from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A binder with preparation lists was sitting on the meat slicer. A mobile phone was placed on the seasoning/ingredients shelf above a preparation counter in the back. Please ensure all non-food items and personal items are stored separately from food and ingredients to avoid any contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cleaning cloths were being used to cover cake and pie that were cooling after being baked. They were removed by the operator at the request of the inspector. Prepared food should be covered with a purpose-specific cover (i.e, not also used for cleaning) that is food-safe, clean, and preferably non-absorbent.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A commercial mixer was in front of the handwashing station, restricting access to the sink. A staff member informed the inspector that the sink at the back counter is used for handwashing, but they were using the sink to rinse cooked sausage links. Please designate a sink for washing hands and ensure it is well stocked, accessible, and used only for the purpose of washing hands. Please educate staff on the importance of regular handwashing.
- 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 screen door at the back of the restaurant was in disrepair (not secured to hinges). Please ensure the screen door is in good repair and works effectively to limit the entrance of pests and to ensure staff can receive goods and take out trash without difficulty.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An outlet above the back preparation counter has a broken cover.Please replace the broken outlet cover so that the area can be effectively cleaned without presenting a hazard.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Toast and bread slices were in reused cardboard boxes. Operator informed inspector that the slices are left to dry and made into breadcrumbs/croutons.As cardboard boxes are not appropriate for re-using for food storage, the operator disposed of the bread and boxes and informed inspector that they would acquire a bin made of food-safe plastic with holes of a sufficiently small size to prevent the entry of pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the dry storage area, a pail of au jus powder and a pail of macaroni were uncovered. A bag of onions was stored directly on the floor. Bags of bread were stored on a pallet directly on the floor. In the walk-in freezer, a box of waffle fries was uncovered. In the chest freezer, a bucket of ice cream was uncovered. In the walk-in cooler, a pot of gravy and several containers with salad ingredients were uncovered. Please ensure food in storage (refrigerated or dry storage) is properly covered to protect it from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cordless phone and clipboard were sitting on the meat slicer. A mobile phone and disposable coffee cup were placed on the seasoning/ingredients shelf above a preparation counter in the back. Please ensure all non-food items and personal items are stored separately from food and ingredients to avoid any contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two pans of bacon were stacked on top of the oven. Temperature of bacon was measured at 38 C. Please ensure any potentially hazardous foods are appropriately stored above 4 C (refrigerated) or above 60 C (hot holding).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A commercial mixer was in front of the handwashing station, restricting access to the sink. Please ensure effective handwashing is occurring regularly by moving the mixer away from the hand sink and educating staff on the importance of handwashing.
- 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 screen door at the back of the restaurant was in disrepair (not secured to hinges). Please ensure the screen door is in good repair and works effectively to limit the entrance of pests and to ensure staff can receive goods and take out trash without difficulty.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An outlet above the back preparation counter has a broken cover.Please replace the broken outlet cover so that the area can be effectively cleaned without presenting a hazard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Handles on the cooler and freezer doors were visibly soiled. The door on the ice machine was visibly soiled.Please ensure these areas are regularly cleaned to avoid contamination of food and ice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?