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Via Cibo

108 - 10302 67 Avenue Grande Prairie AB T8W 0L6 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel were missing from the front service area. The staff restocked the soap and paper towel during the inspection. Ensure all handwash sinks are supplied with soap and paper towels at all times for proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by prep-table near cookline was obstructed by a cart during the inspection. The staff moved the cart which was obstructing the accessibility of handwash sink.Ensure all handwash sinks are easily accessible for proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on one side of the walk-in freezer door frame, making it difficult to clean.Repair the walk-in freezer door frame and ensure the surface is smooth, durable, and easily cleanable.**OUTSTANDING
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in freezer. Ensure all walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.**OUTSTANDING
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are noted on the counters. Ensure used cleaning cloths are stored in a food safe sanitizer and replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip.Staff placed the cleaning cloths in food safe sanitizer and PHI placed cleaning cloths in laundry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dirty frying pans with oil and food debris are stored in the clean frying pan storage area. 1. Wash the frying pans and ensure frying pans are clean before placing the frying pans into clean storage. 2. Two empty metal bins used for clean utensil storage appear to have some staining and grease build-up on the bottom of the bins. 2. Wash the metal bins and ensure all metal bins used for utensil storage are clean and sanitary.1-2. PHI and staff placed the frying pans and metal bins in the dishwashing area.3. A couple of cooked noodles in a cooling tray are in contact with a used cleaning cloth.3.Discard the noodles in contact with used cleaning cloth and ensure:- cooked foods are stored in a manner that prevents cross-contamination.-cleaning cloths are stored in a food safe sanitizer bucket, and in a manner that prevents potential cross-contamination.At the time of the inspection, staff discarded the 2 noodles and removed the used cleaning cloth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is missing from the front service area. Please ensure soap is available at all times for proper hand hygiene. The owner restocked the soap during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on one side of the walk-in freezer door frame, making it difficult to clean.Repair the walk-in freezer door frame and ensure the surface is smooth, durable, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in freezer. Ensure all walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Unsanitary used sponges and steel wool are noted in the dishwashing area.2. Used cleaning are stored on the counters. Ensure:1. Sponges and steel wool are discarded after use as sponges and steel wool are uncleanable. 2. Used Cleaning cloths are stored in food safe sanitizer. Replace the food safe sanitizer every four hours or more frequently as required. Verify the concentration of the food safe sanitizer with a test strip and ensure the minimum concentration is at or above:Bleach: 100 ppmQUAT: 200 ppmIodine: 12.5 ppmA link to the guidelines for the use of wiping cloths will be sent via email with the report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Unsanitary utensils and storage containers are noted in the clean dishes area.2. The bins holding clean utensils, and the cookie sheet under the clean cutting boards have what appears to be some debris and crumbs in them. In the walk-in cooler:3. A container of raw shrimps is stored above cured meat. 4. Eggs are stored above a package of French fries. Ensure:1. All utensils and storage containers are clean before being placed in the clean dishes area. 2. All bins and cookie sheets used for clean dishes storage are kept in a clean and sanitary condition. The manager moved the utensils, storage containers, bins, and cookie sheet to the dishwashing area and started washing dishes during the inspection.3-4. Raw sea food, raw meat and raw eggs are stored below, cured meats, ready-to-eat foods, vegetables, or pre-packaged foods to prevent potential cross-contamination. The manager reorganized the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked penne noodles are noted at 11.0 degrees Celsius and are stored at room temperature. The manager indicated the noodles have been cooling for just over 1 hour. Ensure:High-risk food such as cooked penne are stored at/below 4 degrees Celsius or at/or above 60 degrees Celsius.The manager moved the cooked penne into the walk-in fridge 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?
      • At the front service handwashing sink:1. The soap dispenser is not dispensing soap.2. Paper towel is missing.Ensure: 1. The soap dispenser is properly installed and dispensing soap. The manager repaired the soap dispenser during the inspection. 2. Paper towel is available at all times for hand hygiene.The manager replaced the paper towel during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Ice build-up is noted on a section of the walk-in freezer floor, under the evaporator, posing a potential slipping/falling hazard. Remove the ice build-up and ensure the freezer floor is free of ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. In the walk-in freezer: The evaporator unit may be leaking as icicles are hanging from the evaporator unit, and ice build-up is noted on the floor. 1. Repair the walk-in freezer and ensure the freezer is maintained in good repair and free of ice.2. Foam is exposed one side of the walk-in freezer door frame, making it difficult to clean.2. Repair the walk-in freezer door frame and ensure the surface is smooth, durable, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some items stored in the walk-in freezer are disorganized. 2. The following areas require some cleaning:-The ceiling. -The wall by the dishwashing area.-The seal on the walk-in fridge and freezer. -The high-touch areas (handles and parts of the door) on the walk-in fridge and freezer.-The metal tables and shelves.Ensure: 1. All stored items in the freezer are kept organized for easy cleaning and access.2. All walls, ceilings, surfaces, equipment, and areas are kept in a clean and sanitary condition.
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following utensils are insanitary and are stored in the clean dishes area: - a pair of tongs.- cheese grater. Please ensure all utensils are clean before being placed in the clean dishes area. Staff placed the indicated items in the dishwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles are noted at 21 degrees Celsius. Staff indicated the noodles have been out for under 2 hours. Please ensure high-risk food products are maintained at 4 degrees Celsius or below, or at 60 degrees Celsius or above. Staff placed the noodles in the walk-in fridge during the inspection.
  6. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The clean dishes bin has sugar, dirty utensils and what appears to be grease in it. Please clean all bins and utensils and ensure all clean utensils and bins are free from contamination and are maintained in a clean and sanitary condition. Staff started cleaning the dishes during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty utensils are noted in the clean dishes bin. Please ensure all utensils are clean prior to being placed in the clean dishes bin. Operator and staff started to clean the dishes during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are over filling the dishwasher, causing some of the dishes to be dirty after being washed. Please ensure the dishwasher is not overfilled and ensure staff are following proper dishwashing procedures. Please review dishwashing procedures with staff. Operator instructed staff on dishwashing procedures during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foam is exposed on the freezer door frame making it difficult to clean. Please seal/repair the door frame to be smooth, durable, impervious to moisture and easily cleanable. Ensure all equipment is kept in good repair and is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves (have improved, only the metal shelf remains).-High-touch areas (have improved, however, more cleaning is required).-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Bins and stored items in freezer. Freezer floor.Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
  7. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A sprig of rosemary is noted to be unwholesome in a box with wilted basil. Please discard any unwholesome food and ensure all herbs are in good condition prior to serving. Staff discarded the handful of basil and the sprig of rosemary during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool is noted in the dishwashing area. Please discard steel wool after use as steel wool is not cleanable.Staff discarded the steel wool during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the clean dishes area:1. Bins holding clean utensils have what appears to be cooked onion, bacon, grease and other crumbs in them.1. Please clean all the utensils and bins and ensure all clean utensil and bins are free from contamination and are kept in a clean and sanitary condition. 2. Dirty utensils are stored with clean utensil in the clean utensil bins. 2. Please clean all the utensils and ensure all utensils are clean before being placed in clean storage. Ensure all utensils are maintained in a clean and sanitary condition. 3. Raw meat is stored above panko, and other food items. 3. Please ensure all raw meat is stored below other food items or have a shelf tower dedicated to raw meat only. 4. Raw meat wrapped in serran wrap is dripping blood onto the the metal tiered shelf. 4. Please ensure raw meat is thawed in a bin and ensure all raw meat is thawed in a manner that prevents the contamination of surfaces, shelves, equipment, and floors. During the inspection: 1-2. Staff placed the utensils and bins in the dishwashing area and started washing the dishes.3. Staff moved the raw meat to the bottom shelf. 4. Staff placed the raw meat in a bin.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The cloth on the pizza press is not being cleaned, posing a potential source for contamination. Please clean or replace the cloth and ensure all equipment is cleanable. If the cloth cannot be cleaned or replaced, use parchment paper and replace the parchment paper every 2- hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles are noted at 11.4 degrees Celsius on the counter. Please ensure high-risk food products are stored at 4 degrees Celsius or below. Staff indicated the noodles were at room temperature less than 2-hours.Staff moved the noodles to the fridge 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?
      • No paper towel is available, as the paper towel dispenser is not functioning. Please fix the paper towel dispenser and ensure paper towel is available at all times for proper hand hygiene. Staff placed paper towel near the handwashing sink during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves.-Storage bins. -Walls.-High-touch areas. -Some areas of the floor.-Cutting boards.-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: Dishwashing area.Bins and stored items in freezer. Freezer floor.Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are on the counters throughout the kitchen. 1. Please ensure used cleaning cloths are stored in food safe sanitizer buckets and exchange the sanitizer every 4 hours or more often if required.A copy of the wiping cloth guidelines will be sent to the operator with the report. 2. Used steel wool is noted in the dishwashing area.2. Please ensure steel wool is discarded after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the clean dishes area:Bins holding clean utensils have what appears to be cooked onion, bacon, grease and other crumbs in them.Please clean all the utensils and bins and ensure all clean utensil bins are free from contamination and are kept in a clean and sanitary condition.
    • 09. Are chemicals stored and handled in a safe manner?
      • In the back receiving area: Two chemical bottles labelled "defend" have improperly secured lids, are leaking and pooling chemical on the ground.Please do the following:Secure the lids on the chemicals. Clean up the chemical on the bottle and floor. Ensure all chemicals are properly stored. ***Please follow the Safety data sheets for any handling, clean-up and disposal of chemical products.***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser is empty at the handwashing sink.Please ensure the handwashing sink is always stocked with soap for proper hand hygiene and the prevention of food borne illness. Staff replaced the soap 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 system was due in December 2023 for maintenance posing a potential fire hazard. After speaking with staff, it was uncertain if the ventilation hood was serviced. Please service the ventilation system and ensure the ventilation system is maintained appropriately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning in the kitchen: -Shelves.-Storage bins. -Walls.-Ceiling. -Vents. -High-touch areas. -Some areas of the floor.-Cutting boards.-Meat slicer.1. Please clean all indicated areas and ensure all surfaces, equipment, shelves, walls, ceilings and floors are kept in a clean and sanitary condition.2. The walk-in freezer is disorganized, making it difficult to clean.2. Please organize the freezer and ensure all areas in the facility are kept organized and are easy to clean.
  9. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection:The cleaning cloth was found on the countertop and was not kept in the sanitizing solution. Upon PHI's advice, the staff moved all the cleaning cloth to a sanitizer solution. Ensure the cleaning cloth is kept in a sanitizing solution between use and sanitizer should be maintained at a required concentration.