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Turner Inn Family Restaurant

121 Centre Avenue W Diamond Valley AB T0L 0H0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation noted on the ceiling above the cooking line.- Ceiling to be cleaned and kept clean.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher measured 0ppm chlorine during the sanitize cycle.- Chlorine must be 100ppm during the sanitizer cycle. Dishwashing sinks were set up to manually sanitize dishes until the dishwasher is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two lids being used to cover bean sprouts in the walk-in cooler had mold and food debris accumulation on top of the lids.- The lids were removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation noted on the ceiling above the cooking line.- Ceiling to be cleaned and kept clean.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice cream freezer at the front counter did not have sufficient protection from public cross contamination during periods of use.- A sufficient sneeze guard or barrier to be installed. Relocation options and barrier options discussed with the operators during the inspection.
  6. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice cream freezer at the front counter did not have sufficient protection from public cross contamination during periods of use.- A sufficient sneeze guard or barrier to be installed. Relocation options and barrier options discussed with the operators during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding door cooler above the prep station at the south end of the cooking line measured 9C.- The temperature setting for the cooler unit was lowered during the inspection. The cooler temperature measured 4C by the end of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not being dispensed from a dispenser at the handwashing station in the main kitchen beside the cooking line.- Ensure that the paper towel is being dispensed from a dispenser.
    • 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?
      • 1) There was a visible gap at the floor-door joint at the exterior back door near the public washrooms.2) There was a vertical visible gap between the door jamb and door at the exterior door near the mop sink.- Gaps to be sealed to mitigate pest entry.
    • 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 electrical outlets at the front stainless steel prep table with the handwashing sink were missing outlet covers and had exposed wiring.- Appropriate electrical outlet covers to be installed.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Extensive renovations occurred to the food establishment without floor plans being submitted to AHS for review and approval prior to construction.- Facility layout was evaluated during the inspection.