Wally's Jungles North
5400 Lac Ste. Anne Trail Onoway AB T0E 1V0 · Food - General
10 inspections
- Risk Management Inspection
6 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel in the dishwashing area was not being stored in a proper holder or dispenser. Action Required: Ensure that paper towel supply is protected from contamination by storing it in a holder or dispenser. 2. Liquid dish soap in a squeeze-style bottle was available for handwashing. This type of soap container is not appropriate for regular hand hygiene in a permitted food establishment, as squeeze bottles can become contaminated during use and do not allow for hands‑free or low‑contact dispensingAction required: Please upgrade to an easy-to-use pump-style hand soap dispenser or a handsfree automatic soap dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A small amount of mouse feces was found along the wall beneath the dry storage shelving, behind the sweet onion bin. This finding was pointed out to staff at the time of inspection to ensure timely cleaning and monitoring. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A missing outlet cover was identified in the back storage room behind the first Danby deep freezer, nearest the door to the kitchen. Outlet covers are designed to protect the receptacle, and in the case of a commercial kitchen, this is important to prevent grease, dust, and other debris buildup in the receptacle.Ensure that a new outlet cover is installed for the above noted outlet.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler on site reported that she had previously completed approved food safety training. Based on the date of her last certificate, it is likely expired at this time. Information on recertification requirements will be forwarded to the manager for follow‑up to ensure compliance with food safety training expectations.UPDATE: Manager looking to confirm staff food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer was found to have a light buildup of food debris, suggesting that cleaning had been attempted but not fully completed. Action Required: Ensure that the slicer receives thorough cleaning and sanitizing before its next use, and ideally as soon as possible following the inspection.Cutting boards and other utensils were in good condition throughout the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods. Action Required: prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
8 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid insecticide spray was observed on the counter in the bar area. This product should not be kept on site as pesticides and/or rodenticides used in public (commercial) spaces require a Structural Pesticide Applicator certification AND Pesticide Service Registration. Action Required: This product should be removed and if pest control is required, physical control methods pursued. If pesticide application is needed, a professional, certified applicator can be contacted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel in the dishwashing area was not being stored in a proper holder or dispenser. Action Required: Ensure that paper towel supply is protected from contamination by storing it in a holder or dispenser. 2. Liquid dish soap in a squeeze-style bottle was available for handwashing. This type of soap container is not appropriate for regular hand hygiene in a permitted food establishment, as squeeze bottles can become contaminated during use and do not allow for hands‑free or low‑contact dispensingAction required: Please upgrade to an easy-to-use pump-style hand soap dispenser or a handsfree automatic soap dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A small amount of mouse feces was found along the wall beneath the dry storage shelving, behind the sweet onion bin. This finding was pointed out to staff at the time of inspection to ensure timely cleaning and monitoring. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A missing outlet cover was identified in the back storage room behind the first Danby deep freezer, nearest the door to the kitchen. Outlet covers are designed to protect the receptacle, and in the case of a commercial kitchen, this is important to prevent grease, dust, and other debris buildup in the receptacle.Ensure that a new outlet cover is installed for the above noted outlet.
- 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 could not be located or confirmed as posted during the inspection. Action Required: the food handling permit must be posted in a clearly visible location for public viewing. Please locate and post the permit as required. A copy of the current food handling permit will be provided along with this inspection report.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler on site reported that she had previously completed approved food safety training. Based on the date of her last certificate, it is likely expired at this time. Information on recertification requirements will be forwarded to the manager for follow‑up to ensure compliance with food safety training expectations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer was found to have a light buildup of food debris, suggesting that cleaning had been attempted but not fully completed. Action Required: Ensure that the slicer receives thorough cleaning and sanitizing before its next use, and ideally as soon as possible following the inspection.Cutting boards and other utensils were in good condition throughout the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods. Action Required: prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
11 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A plastic portion cup was being used as a scoop in the bulk supply for beef dip. It was removed during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
- 09. Are chemicals stored and handled in a safe manner?
- A can of Raid insecticide spray was observed on the counter in the bar area. This product should not be kept on site as pesticides and/or rodenticides used in public (commercial) spaces require a Structural Pesticide Applicator certification AND Pesticide Service Registration. Action Required: This product should be removed and if pest control is required, physical control methods pursued. If pesticide application is needed, a professional, certified applicator can be contacted.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel in the dishwashing area was not being stored in a proper holder or dispenser. Action Required: Ensure that paper towel supply is protected from contamination by storing it in a holder or dispenser. 2. Liquid dish soap in a squeeze-style bottle was available for handwashing. This type of soap container is not appropriate for regular hand hygiene in a permitted food establishment, as squeeze bottles can become contaminated during use and do not allow for hands‑free or low‑contact dispensingAction required: Please upgrade to an easy-to-use pump-style hand soap dispenser or a handsfree automatic soap dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A small amount of mouse feces was found along the wall beneath the dry storage shelving, behind the sweet onion bin. This finding was pointed out to staff at the time of inspection to ensure timely cleaning and monitoring. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A missing outlet cover was identified in the back storage room behind the first Danby deep freezer, nearest the door to the kitchen. Outlet covers are designed to protect the receptacle, and in the case of a commercial kitchen, this is important to prevent grease, dust, and other debris buildup in the receptacle.Ensure that a new outlet cover is installed for the above noted outlet.
- 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 could not be located or confirmed as posted during the inspection. Action Required: the food handling permit must be posted in a clearly visible location for public viewing. Please locate and post the permit as required. A copy of the current food handling permit will be provided along with this inspection report.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler on site reported that she had previously completed approved food safety training. Based on the date of her last certificate, it is likely expired at this time. Information on recertification requirements will be forwarded to the manager for follow‑up to ensure compliance with food safety training expectations.
- 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 wall finish in the dishwashing area is not suitable for effective cleaning and had visible food debris at the time of inspection. While this concern had not been cited in previous inspections because the wall surface did not show signs of food accumulation at that time, the presence of visible buildup during this visit indicates that the surface is not “easily cleanable” as required for food premises.Food preparation and dishwashing areas must be constructed with wall finishes that are smooth, durable, non-absorbent, and capable of being effectively cleaned. Although the wall material had previously appeared functional, the current accumulation of food debris demonstrates that the existing finish cannot be easily cleaned. Surfaces that are not easily cleanable increase the risk of ongoing contamination, harbourage of debris, and can contribute to decreased cleanliness overall. Action Required:Immediate: Remove existing food debris. Long-term: Repair, refinish, or replace the wall surface in this area with a suitable material that is smooth, non-absorbent, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer was found to have a light buildup of food debris, suggesting that cleaning had been attempted but not fully completed. Action Required: Ensure that the slicer receives thorough cleaning and sanitizing before its next use, and ideally as soon as possible following the inspection.Cutting boards and other utensils were in good condition throughout the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods. Action Required: prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease residue, food debris, and/or dust were noted in various areas of the kitchen and food storage areas. Please ensure that the following areas are cleaned and sanitized:• Behind, and under the upright cooler and freezers• Around the window behind the upright cooler and freezers• Walls in the main kitchen area.• Walls in the dishwashing area. • Ceiling in the kitchen area.• The floor area in the back food storage room.• Behind the deep freezers in the back food storage room.Any other areas where dirt and debris build up are found.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lack of sanitizer solution in the food preparation area (kitchen). A sanitizer solution must be readily available for staff to use in the food prep area. Action Taken: A chlorine sanitizer solution was prepared and tested to verify correct solution strength during the inspection.Note that the inspection was conducted only shortly after the restaurant had opened to the public; however, food preparation was already observed and therefor a sanitizer solution is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no sanitizer solution present and there was food handling occurring. Corrective action was taken during the inspection. Staff prepared a 100 ppm chlorine solution. 2. Cloth storage was inappropriate. Damp cloths were observed to be sitting on food preparation surfaces. Corrective action was taken during the inspection. Cloths must be stored in sanitizer solutions when not in use to prevent bacterial growth.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Half a cabbage head was found to be stored unprotected at the bottom of the produce cooler. The cabbage was discarded by the facility manager.Rationale: Separating food from non-food items using food grade storage containers will ensure that accidental contamination from foreign matter (dirt, dust, or other food debris) will be minimized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable portion cups were left in several of the bulk storage containers (intended for scooping). These were removed during the inspection. Note that these items are intended for single use only. Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply. Utensils should also be capable of being washed and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Stand up coolers across from the deep fryers and cook area were set at 4C; however, it was noted that when cooking equipment is running, the international temperature of the coolers exceeds 4C. The manager lowered the setting temperature of the coolers during the inspection. PHI will provide temperature monitoring templates to assist the facility with temperature monitoring. All coolers must be capable of storing perishable food items below 4C. 2. Left over gravy was observed to be left in its container on the counter (time on counter: less than 30 minutes). The gravy was placed in the cooler during the inspection. The gravy had been brought out for staff to portion and reheat for the day. - Please ensure that gravy not being heated is placed immediately back into the fridge. - Please ensure that gravy being reheating is heated to a temperature of 74C and then hot-held above 60C. Thermometers are available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is required to acquire chlorine test strips for the purpose of monitoring sanitizer solution strength.Test strips must be available in order to clear the violation. Appropriate test strips must be available to test sanitizer solutions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Operator is required to acquire chlorine test strips for the purpose of monitoring sanitizer solution strength.Note that the health inspector was informed by the facility manager that test strips have been ordered. Test strips must be available in order to clear the violation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is required to acquire chlorine test strips for the purpose of monitoring sanitizer solution strength.Note that the health inspector was informed by the facility manager that test strips had been acquired but staff could not locate them during the inspection. Test strips must be available in order to clear the violation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher had been removed from the facility. The health inspector has been informed that the dishwasher is scheduled to be replaced. Facility will use the 2-compartment sink temporarily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach concentrate available onsite contained fresh scent perfumes. Please note that for chlorine solutions, household bleach is acceptable, but must not contain perfumes or other additives (e.g. fabric guard).Please obtain proper bleach concentrate for food contact surface sanitizers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is required to acquire chlorine test strips for the purpose of monitoring sanitizer solution strength.Note that the health inspector was informed by the facility manager that test strips had been acquired but staff could not locate them during the inspection. Test strips must be available in order to clear the violation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not being stored in/on a holder or dispenser at the handwashing sink in the kitchen.Ensure that paper towel for the handwashing sink is protected from contamination by storing it in a holder or dispenser. Note that an adequate dispenser is mounted on the wall.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were several plastic bags and a plastic lid stored in the hand sink basin. The use of a hand wash basin for storage impedes access to the sink. These were removed at the time of inspection and access to the hand wash sink was restored.This is a recurring violation. Please speak with staff about keeping clear access to the hand wash sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher was not in good repair. Note that the health inspector has been informed that the dishwasher is scheduled to be replaced on Monday January 29. Facility will use the 2-compartment sink temporarily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach concentrate available onsite contained fresh scent perfumes. Please note that for chlorine solutions, household bleach is acceptable, but must not contain perfumes or other additives (e.g. fabric guard).Please obtain proper bleach concentrate for food contact surface sanitizers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator is required to acquire chlorine test strips for the purpose of monitoring sanitizer solution strength.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen area was not in proper working order. The sink was not supplied with cold running water. Furthermore, the supply of hot running water was only available at a low pressure and appeared to lessen each time the tap was run. This must be addressed as soon as possible. Details and a plan for repair to be discussed with the bar manager during a risk management inspection on January 24.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not being stored in/on a holder or dispenser at the handwashing sink in the kitchen.Ensure that paper towel for the handwashing sink is protected from contamination by storing it in a holder or dispenser. Note that an adequate dispenser is mounted on the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher was not in good repair. This must be addressed as soon as possible. Details and a plan for repair to be discussed with the bar manager during a risk management inspection on January 24.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution bleached the test strip (concentration too high). A new bleach solution at the proper concentration was prepared during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach concentrate available onsite contained fresh scent perfumes. Please note that for chlorine solutions, household bleach is acceptable, but must not contain perfumes or other additives (e.g. fabric guard).Please obtain proper bleach concentrate for food contact surface sanitizers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic cups and bowls were being used as scoops in bulk supplies (sugar & chicken bouillon powder). These were removed during the inspection. Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.Scoops should not be left in bulk food storage containers.
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing chlorine sanitizer was not labelled to indicate the contents. To prevent the adulteration of food products, chemicals should be kept in containers which are clearly labeled to identify the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing procedures observed. Frozen hamburger was observed to be sitting out on a freezer with the intent of thawing it at room temperature. This violation was corrected immediately, and the following acceptable thawing methods were discussed: Acceptable methods for thawing food: i) under refrigeration at 4C or less;ii) complete submersion in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and/oriv) by microwaving
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bacon was observed to be sitting out by the cook top with no method of temperature control. This was during a time when food service was not occurring. The operator placed the bacon into a cooler and proper high risk food storage was discussed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A sample supply of chlorine test strips was provided to the operator. Operator will be required to purchase additional chlorine test strips for the purpose of monitoring sanitizer solution strength.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen area was not in proper working order. The sink was not supplied with cold running water. Furthermore, the supply of hot running water was only available at a low pressure and appeared to lessen each time the tap was run. This must be addressed as soon as possible. Details and a plan for repair to be discussed with the bar manager during a risk management inspection on January 24.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not being stored in/on a holder or dispenser at the handwashing sink in the kitchen.Ensure that paper towel for the handwashing sink is protected from contamination by storing it in a holder or dispenser. Note that an adequate dispenser is mounted on the wall.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were several plastic bags stored in the hand sink basin. The use of a hand wash basin for storage impedes access to the sink. These were removed at the time of inspection and access to the hand wash sink was restored.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher was not in good repair. This must be addressed as soon as possible. Details and a plan for repair to be discussed with the bar manager during a risk management inspection on January 24.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?