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Virsa Sweets & Restaurant / Virsa Meat Shop

104/106 - 4906 30 Avenue Beaumont AB T4X 3G3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***Four severely damaged food cans, with compromised seals, were observed in the dry storage room and were immediately discarded by a cook. Several other cans had minor damage.ACTION REQUIRED:1) Upon delivery, inspect all food cans for damage. Discard cans with severe damage and prioritize the immediate use of those with minor damage.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food contact surfaces and high-touch areas were visibly soiled, with significant food splatter and smears.- Multiple dry cleaning towels were found on food contact surfaces. A cook confirmed these towels are routinely used for cleaning counters.- Chlorine sanitizing solutions and associated towels, stored in pails, appeared exceptionally clean and unused, suggesting they are not being actively or routinely employed for cleaning and sanitizing food contact surfaces.ACTION REQUIRED:1) All cleaning cloths/towels must be kept in the sanitizing solution when not in use and never stored on counters or food contact surfaces. 2) Regularly clean and sanitize all food contact and high-touch surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **Food handlers were unable to properly wash their hands because the designated hand sink in the kitchen was not operational, and both the two- and three-compartment sinks were inaccessible.- Proper hair control was observed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Multiple containers of food were found uncovered in the walk-in cooler. A kitchen staff indicated the food was left uncovered overnight to facilitate rapid cooling.- Several bulk condiment and bulk food containers were observed without designated serving scoops or utensils.ACTION REQUIRED:1) Provide and consistently use designated, clean scoops or dispensing utensils for all bulk condiments and bulk food items to prevent cross-contamination.2) All food items stored in the cooler must be covered to protect them from environmental contamination.3) While food may be left uncovered temporarily for rapid cooling, it must be covered immediately once the internal temperature reaches 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The kitchen hand sink's tap handles were inoperable, requiring the cook to reach under the sink to open the water flow for the health inspector to wash his hands.- The hand sinks in the meat shop outlet and the front service areas were accessible, operational and stocked with supplies.ACTION REQUIRED:1) Take immediate action to repair the hand sink in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior surfaces and lids of condiment and bulk food storage containers were significantly dirty.ACTION REQUIRED:All food storage containers must be thoroughly cleaned and maintained in a clean condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Sanitation is currently unsatisfactory. Visible issues included food splatter on walls and dirty high-touch and hard-to-reach surfaces.ACTION REQUIRED:Deep cleaning of the entire facility is required. Maintain a high level of organization to facilitate effective cleaning
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** There was no sanitizer solution in the facility.**No pails for cleaning cloths.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips observed.