Vicky's Bistro and Wine Bar
100 - 501 Festival Avenue Sherwood Park AB T8A 4X3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The QUAT test strips for measuring the food sanitizer was expired. Please ensure valid test strips are available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The right hand side section of the bottom sandwich prep cooler closest to the handwashing sink was not properly maintaining temperature. Observed bottles of sauces stored. Requested operator remove any high risk sauces that require refrigeration and store in another working cooler and have technician stop by and assess.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips for measuring the food sanitizer was expired. Please ensure valid test strips are available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the far back area was missing paper towels. Informed staff who placed a fresh roll of paper towels. Also observed that soap bottle was at the very end and to replenish soap container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls are being used as scoops and stored directly in the bulk-food bins. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no paper towel at the bar hand sink. Ensure that single use paper towel is used for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the cook line hand sink. This was corrected once noted by inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a missing light cover in the dishwashing pit. Ensure that shatterproof light covers are available for all light fixtures.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was too low in the server station. It was re-made to 100 ppm.Chlorine sanitizer was too low at the coffee bar located in the library. It was re-made to 100 ppm.It is recommended that bulk supply of sanitizer is provided to the coffee station area so that staff there can re-make the solution when needed. Please obtain chlorine test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Overall food was adequately stored and covered.One section of walk in cooler had raw food over ready to eat food. This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetable prep cooler was around 8C. It was found that the condensor was iced up. Operator removed food from vegetable prep cooler and placed into walk in cooler.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Sticky fly trap was placed over food contact surfaces. Operator moved sticky fly trap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions