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Uncle K

195 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed to be using cloth towel for drying their hands after hand washing. *Please use disposable paper towels when drying hands to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy was observed to have a buildup of grease. *Please clean and maintain the canopy regularly to ensure proper ventilation and prevent fire hazards.2. Buildup of dirty/debris was observed underneath the dry storage area shelves, and the hard-to-reach places.* Please clean these areas to prevent attraction of pests***CORRECTED3. The back end of the freezer was found to have a buildup of dirt/debris, please clean.***CORRECTED
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed to be using cloth towel for drying their hands after hand washing. *Please use disposable paper towels when drying hands to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was observed stored inside a product container located opposite the walk-in cooler door, with the handle in contact with the product. Keep scoop handles vertically or out of food container to prevent contamination.*The scoop was positioned vertically in the container without contacting the product during the inspection2. A scoop was found stored inside a food container with its handle in contact with the product inside the walk-in cooler. Scoop handles should be kept upright or outside the container to prevent contamination.*The scoop was removed from the food container and placed on top of the container lid during the inspection3. Opened packaged items of food product were stored in the prep cooler above inserts containing food.*The opened food products were removed from the prep cooler and relocated to the lower section of the prep cooler during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine spray bottles for surface sanitizing were found not to be labeled. Spray bottles were labelled using a permanent marker during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips used to verify dishwasher sanitizer concentration were expired.**Please obtain new test strips2. Quats test strips for testing the sanitizer were not available at the time of inspection.**Please obtain new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The station identified as a handwashing sink was observed to be used for food preparation with the sink blocked at the time of inspection. It is recommended that you must have a dedicated hand washing sink equipped with all necessary supplies, and to ensure no food preparation occurs on that sink.*The sink was unblocked during the time of inspection2. The handwashing sink near the prep cooler was found without soap in the dispenser. Soap must be available at all times to ensure effective handwashing.*The soap dispenser was refilled during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior left side of the dishwasher is covered with a plastic film, which prevents proper cleaning and sanitization of the surface*Please remove the plastic film to make it smooth and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy was observed to have a buildup of grease. *Please clean and maintain the canopy regularly to ensure proper ventilation and prevent fire hazards.2. Buildup of dirty/debris was observed underneath the dry storage area shelves, and the hard-to-reach places.* Please clean these areas to prevent attraction of pests3. The back end of the freezer was found to have a buildup of dirt/debris, please clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat stored in a stainless steel bowl was observed to be stored directly on the floor.**Ensure food items are not stored directly on the floor and at least 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Underneath the shelving in the dry storage area where the pops are stored. 2) Remove the film on the stainless steel table that holds the small freezer. There was an accumulation of dirt/debris. 3) On top of the dishwasher 4) Handles and the outside of the cooler drawers across from the cookline. 5) On bottom shelf across from the dishwasher.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The wall, floor, and exhaust hood of the leftmost end of the kitchen cooking line*Scheduled as part of semi-annual professional cleaning.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers in the kitchen were measured at 10ppm and 300ppm chlorine.Sanitizer in the front service area was measured at >400ppm quats.Sanitizers were corrected to appropriate concentrations during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not posted in a manner in which it could be seen by patrons. Display food handling permit in a conspicuous place visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The surfaces of the stovetop-The wall, floor, and exhaust hood of the leftmost end of the kitchen cooking line
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The written cleaning records were observed to be incomplete and insufficient for this facility. Prepare a more comprehensive cleaning log for this facility to encompass necessary daily, weekly, and monthly cleaning.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning is needing in the following areas:-Underneath the left-hand smaller prep cooler in the kitchen-Ceiling vents above food preparation areas
  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A gravy was found at a temperature of 47.3C. Without more knowledge of its ingredients, this would be presumed to be a high-risk food. Temperature was increased during inspection, as this gravy would have been only recently re-heated prior to being kept at holding temperature. Ensure that gravies and other potentially hazardous foods are kept at hot holding temperatures of at least 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the sets of tongs found in the kitchen had burn damage on the handle that would make them difficult to properly clean. Tongs were removed during inspection. Ensure any damaged equipment that becomes difficult to properly wash is repaired or replaced.