Twisted Fork
4914 50 Avenue St. Paul AB T0A 3A1 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was observed at 45C in hot holding unit.Operator indicated it was brought out at over two hours ago, another operator indicated it was reheated over an hour ago.Due to the contradicting information received - operator was directed to discard gravy and ensure that hot holding temperature is at least 60C to prevent bacterial contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration was at 0ppm chlorine. Ensure that dishwasher rinse concentration is at 100ppm for effective sanitization.In the meantime - dishwasher can wash and then use sink to sanitize dishes. Continue with manually sanitizing dishes until dishwasher is fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher rinse concentration was at 0ppm chlorine.Ensure that dishwasher rinse concentration is at 100ppm for effective sanitization.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items (handbags) were observed to be stored on the ice machine. Ensure that personal items are stored away from food to prevent contamination.This was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 strip for the dishwasher was noted as valid.However, QUAT test strip has expired. Operator indicated that new QUAT test strips will be provided soon by service provider.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher at 0ppm chlorine rinse cycle.Ensure that the dishwasher has a concentration of 100ppm chlorine during its rinse cycle.Owner indicated that service technician has been requested.Please continue to use your three compartments sink as discussed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing in refrigeration unit in the kitchen area.Ensure that a thermometer is available for temperature monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on food prep table - ensure all used cleaning cloths are returned to the sanitizer solution after each use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips unavailable for sanitizer solution.Ensure you have the right test strips to determine effective concentration for sanitizer solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher requires cleaning - buildup of debris inside of dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items noted on the ice machine. Ensure personal items are separated from food to prevent contamination. This was corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed rubbing hands on a apron during food prep. Do ensure that staff are reminded to wash hands in between task and avoid using aprons as wiping cloths. This was corrected during 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?
- Used knife noted in the handwash sink. Ensure that the hand wash sink is accessible at all times and used strictly for handwashing to prevent cross-contamination and encourage the use of the handwashing station.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler temperature at 10C. Ensure that cooler is maintained at 4C or below before storing high-risk or perishable foods in it.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?