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Tumbleweed

105 1 Avenue E Oyen AB T0J 2J0 · Food - General

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pizza dough mixer had visible dirt and grease accumulation.*Stop using the machine immediately. The equipment must be thoroughly cleaned and sanitized before it is put back into service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged wall was painted. The base of the wall has a piece of particle board screwed on that is still water damaged. Remove and repair bottom portion of drywall.
    • 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 was replaced with plywood but is left unfinished at the joints and the wood is left unfinished. *Ceilings must be smooth and cleanable.
    • 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 corner of the wall in the hallway drywall edge is chipped and crumbling from wear and is no longer cleanable. Floor tiles are lifting and missing under the dishwasher, and flooring linoleum flooring is not finished under the 1 compartment sink in the bar. The linoleum floor behind the bar is lifting in the corner of the steps and is not easily cleanable. The impervious finish on the wall behind the dishwasher is damaged and is prone to water damage. The piece of grout and metal splash guard on the dishwasher counter to protect the wall is corroded. The one compartment sink in the bar/lounge hot water is not operational. *Repair wall in the hallway to be smooth and cleanable.*Replace flooring under the dishwasher and in the bar. Remove and replace any necessary part of the subfloor to ensure that the flooring is finished smoothly.*Repair wall behind the dishwasher to be smooth, cleanable and impervious to moisture.*Repair metal splash guard on the dishwasher.*Ensure both hot and cold water taps are operational for the multi-purpose kitchen sink and at the bar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is leaking, which is damaging the floor and creating a condition of standing water for bacteria to grow. Repair dishwasher leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic air curtain between the kitchen and cooler / hallway is dirty. *Clean and sanitize the cooler and hall curtain.
  2. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged wall was painted. The base of the wall has a piece of particle board screwed on that is still water damaged. Remove and repair bottom portion of drywall.
    • 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 was replaced with plywood but is left unfinished at the joints and the wood is left unfinished. *Ceilings must be smooth and cleanable.
    • 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 corner of the wall in the hallway drywall edge is chipped and crumbling from wear and is no longer cleanable. Floor tiles are lifting and missing under the dishwasher, and flooring linoleum flooring is not finished under the 1 compartment sink in the bar. The linoleum floor behind the bar is lifting in the corner of the steps and is not easily cleanable. The impervious finish on the wall behind the dishwasher is damaged and is prone to water damage. The piece of grout and metal splash guard on the dishwasher counter to protect the wall is corroded. The one compartment sink in the bar/lounge hot water is not operational. *Repair wall in the hallway to be smooth and cleanable.*Replace flooring under the dishwasher and in the bar. Remove and replace any necessary part of the subfloor to ensure that the flooring is finished smoothly.*Repair wall behind the dishwasher to be smooth, cleanable and impervious to moisture.*Repair metal splash guard on the dishwasher.*Ensure both hot and cold water taps are operational for the multi-purpose kitchen sink and at the bar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is leaking, which is damaging the floor and creating a condition of standing water for bacteria to grow. Repair dishwasher leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic air curtain between the kitchen and cooler / hallway is dirty. *Clean and sanitize the cooler and hall curtain.
  3. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged wall was painted. The base of the wall has a piece of particle board screwed on that is still water damaged. Remove and repair bottom portion of drywall.
    • 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 was replaced with plywood but is left unfinished at the joints and the wood is left unfinished. *Ceilings must be smooth and cleanable.
    • 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 corner of the wall in the hallway drywall edge is chipped and crumbling from wear and is no longer cleanable. Floor tiles are lifting and missing under the dishwasher, and flooring linoleum flooring is not finished under the 1 compartment sink in the bar. The linoleum floor behind the bar is lifting in the corner of the steps and is not easily cleanable. The impervious finish on the wall behind the dishwasher is damaged and is prone to water damage. The piece of grout and metal splash guard on the dishwasher counter to protect the wall is corroded. The one compartment sink in the bar/lounge hot water is not operational. *Repair wall in the hallway to be smooth and cleanable.*Replace flooring under the dishwasher and in the bar. Remove and replace any necessary part of the subfloor to ensure that the flooring is finished smoothly.*Repair wall behind the dishwasher to be smooth, cleanable and impervious to moisture.*Repair metal splash guard on the dishwasher.*Ensure both hot and cold water taps are operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is leaking, which is damaging the floor and creating a condition of standing water for bacteria to grow. Repair dishwasher leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic air curtain between the kitchen and cooler / hallway is dirty. *Clean and sanitize the cooler and hall curtain.
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer is not operational. Food worker tried priming the dishwasher but the chlorine would not run through.
    • 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 portion of water damaged ceiling was cut out. The walls adjoining the ceiling are also water damaged. Cut out all water damaged portions and refinish. March 18: Portions of drywall are now growing mold since the water damage was not remediated.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
    • 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 corner of the wall in the hallway drywall edge is chipped and crumbling from wear and is no longer cleanable. Floor tiles are lifting and missing under the dishwasher, and flooring linoleum flooring is not finished under the 1 compartment sink in the bar. The linoleum floor behind the bar is lifting in the corner of the steps and is not easily cleanable. The impervious finish on the wall behind the dishwasher is damaged and is prone to water damage. The piece of grout and metal splash guard on the dishwasher counter to protect the wall is corroded. The one compartment sink cold water is not operational. *Repair wall in the hallway to be smooth and cleanable.*Replace flooring under the dishwasher and in the bar. Remove and replace any necessary part of the subfloor to ensure that the flooring is finished smoothly.*Repair wall behind the dishwasher to be smooth, cleanable and impervious to moisture.*Repair metal splash guard on the dishwasher. *Ensure both hot and cold water taps are operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the deep-frying room is greasy. The plastic air strip between the kitchen and cooler / hallway is dirty. *Clean and sanitize these areas.
  5. Risk Management Inspection

    4 infractions

    • 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 portion of water damaged ceiling was cut out. The walls adjoining the ceiling are also water damaged. Cut out all water damaged portions and refinish. March 18: Portions of drywall are now growing mold since the water damage was not remediated.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
    • 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 corner of the wall in the hallway drywall edge is chipped and crumbling from wear and is no longer cleanable. Floor tiles are lifting and missing under the dishwasher, and flooring linoleum flooring is not finished under the 1 compartment sink in the bar. The linoleum floor behind the bar is lifting in the corner of the steps and is not easily cleanable. The impervious finish on the wall behind the dishwasher is damaged and is prone to water damage. The piece of grout and metal splash guard on the dishwasher counter to protect the wall is corroded. The one compartment sink cold water is not operational. *Repair wall in the hallway to be smooth and cleanable.*Replace flooring under the dishwasher and in the bar. Remove and replace any necessary part of the subfloor to ensure that the flooring is finished smoothly.*Repair wall behind the dishwasher to be smooth, cleanable and impervious to moisture.*Repair metal splash guard on the dishwasher. *Ensure both hot and cold water taps are operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the deep-frying room is greasy. The plastic air strip between the kitchen and cooler / hallway is dirty. *Clean and sanitize these areas.
  6. Risk Management Inspection

    2 infractions

    • 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 portion of water damaged ceiling was cut out. The walls adjoining the ceiling are also water damaged. Cut out all water damaged portions and refinish.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
  7. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ground beef is obtained from a beef producer who processes at abattoirs that may or may not have an inspector present at the time of slaughter. Meat must come from an inspected source. Unless you have verification to prove otherwise, refrain from selling any foods prepared with the unverified source of beef.
    • 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 portion of water damaged ceiling was cut out. The walls adjoining the ceiling are also water damaged. Cut out all water damaged portions and refinish.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A clean garbage bag is used to cover the pizza dough for rising. Garbage bags are not made of food-grade materials. Use a food grade plastic instead.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer spray bottle in the bar is not labelled. Label spray bottle with chemical.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall is bubbling and flaking due to a water leak in the roof. The portion that was cut out and covered with particle board is also swelling. Cut out damaged wall and replace with smooth drywall that is finished properly.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fryer room contains a grease-laden side table. Thoroughly degrease and sanitize the side table. Walls and floor in the fryer room are also accumulating grease. Degrease and sanitize walls and floor.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A clean garbage bag is used to cover the pizza dough for rising. Garbage bags are not made of food-grade materials. Use a food grade plastic instead.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer spray bottle in the bar is not labelled. Label spray bottle with chemical.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer has run empty and the dishwasher is not dispensing chlorine. Ensure cleaning and sanitizing chemicals are maintained at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall is bubbling and flaking due to a water leak in the roof. The portion that was cut out and covered with particle board is also swelling. Cut out damaged wall and replace with smooth drywall that is finished properly.
    • 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 is cut open a portion and is also water damaged. Ensure the cause of water infiltration into the building is addressed, whether the cause is a roof or wall leak or both. Then replace all water damaged wall and ceiling material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fryer room contains a grease-laden side table. Thoroughly degrease and sanitize the side table. Walls and floor in the fryer room are also accumulating grease. Degrease and sanitize walls and floor.