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Von Essen German Cuisine and Bar

228 - 7 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *One pan of food in the walk-in cooler was observed left uncovered without a lid. Food items must be kept covered when not in active use to protect against potential contamination.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *One pan of food in the walk-in cooler was observed left uncovered without a lid. Food items must be kept covered when not in active use to protect against potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Grease accumulation at the exhaust canopy filters. Please ensure cleaning of the filters are completed.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer solutions concentrations were greater than 200ppm. Corrected during the inspection. Diluted during the inspection. Please ensure bleach water sanitizer solution concentration are kept 100-200ppm and checked daily if solutions are not prepared daily basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *** Outstanding deficiency*****Loaf of breads left in the basket for sale in the dining area where the jams are stored. They were not packaged and stored properly to prevent any contamination of breads. Please make sure they are packaged and stored, or they are stored in a closed contained display case to prevent any contamination of breads.Please ensure concern noted during the inspection is addressed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *One pan of food in the walk-in cooler was observed left uncovered without a lid. Food items must be kept covered when not in active use to protect against potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Loaf of breads left in the basket for sale in the dining area where the jams are stored. They were not packaged and stored properly to prevent any contamination of breads. Please make sure they are packaged and stored or they are stored in a closed contained display case to prevent any contamination of breads.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Grease accumulation at the exhaust canopy filters. Please ensure cleaning of the filters are completed.
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food grade sanitizer for food contact surfaces in the kitchen and bar area, and for tables. Please make sure food grade sanitizer is available for cleaning and sanitation of the food contact surfaces, counters, customers tables and bar counters.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *There was no food grade sanitizer in the kitchen. Please make sure food grade sanitizer in the kitchen for food contact surfaces and utensils.* Cleaning cloth kept on the counter. Please make sure cleaning cloths are kept in food grade sanitizer while they are in use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *Dishwasher temp was not reaching to required sanitizing temperature. No records onsite. No one checking whether the dishwasher max. temperature is reaching to required max. temp for sanitizing dishes or not. Please monitor your dishwasher temp. daily and keep the records.Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Tomate paste was kept stored in the can container after it was open. Corrected during the inspection by the operator. Operator transferred the tomato paste in a plastic food grade container. Tomato paste or any canned food should not be left in the can after opening it, as the acidity can cause a reaction with the metal, altering the flavor and quality. It's best to transfer the paste to an airtight glass or plastic food grade container to store in the refrigerator or freezer, which prevents it from spoiling and helps keep its flavor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Loaf of breads left in the basket for sale in the dining area where the jams are stored. They were not packaged and stored properly to prevent any contamination of breads. Please make sure they are packaged and stored or they are stored in a closed contained display case to prevent any contamination of breads.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *There was a domestic dishwasher in use in the bar area.Commercial dishwashers must meet certain temperature and sanitization standards. Domestic dishwashers don't meet those requirements, so they are not permitted in food establishments. Please make sure domestic dishwasher is removed from the establishment. Mechanical dishwasher either high temp or chemical can be used for glasses as well for the bar area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Mechanical high temp. dishwasher sanitizing max. temperature did not reach 71 degrees or more at the dish level. Tried different cycles during the inspection, and only Cycle 3 was reaching to 71 C.Corrected during the inspection. Please keep Cycle 3 until you adjust the temp for other cycles as well. Please monitor your dishwasher temp. daily and keep the records.Maximum-registering thermometers and thermo-labels may be used to confirm the effectiveness of heat sanitation.
    • 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 hot water was not at hand sinks in one of the bathrooms and at the bar.Please make sure hand sinks are operating properly at all times. Hot and cold running water is available at all times.
    • 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 a bucket in the hand washing sink in the kitchen. Corrected during the inspection. Bucket was removed from the sink. Please make sure hand sink are accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Cold water tap is not working at the hand sink in the kitchen. There was no cold water running at the hand sink in the kitchen. * Hot water was not running at the hand washing sink at the bar and in one of the washrooms.Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dirty spoons were soak in the can container. Container was rusted and not in good condition. Corrected during the inspection. Operator discarded the container. * Can containers are not food grade containers. Containers that aren't specifically as food grade as food-grade can have materials or coating that might not be safe food and utensils storage.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food grade sanitizer for food contact surfaces in the kitchen and bar area, and for tables. Please make sure food grade sanitizer is available for cleaning and sanitation of the food contact surfaces, counters, customers tables and bar counters.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp. dishwasher max. temp was not increasing more than 67C degrees. Operator changed the program and max. temp. on dish level was measured at 72C. Please make sure dishwasher is operational at all times and max. temp. is capable to reach min. at 71C degrees at the dish level.
    • 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 hot water was not at hand sinks in one of the bathrooms and at the bar.Please make sure hand sinks are operating properly at all times. Hot and cold running water is available at all times.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 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 hot water on hand sink and 2comp. sink in the kitchen and one of the washroom sinks. Follow up will be done when the repairs are completed. Operator called the plumber to fix the issue.
  8. Demand Inspection

    0 infractions