Skip to content
Loading map…

Wally's Kitchen

9302 100 Street Grande Prairie AB T8V 2K9 · Food - General

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4c/40F – SATISFACTORY.2. Hot-held pork was being stored on top of the hot-holding unit and not stored within this appliance. This product appeared to be recently cooked.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store high-risk foods on top of a hot-holding device. All high-risk foods must be kept within all hot-holding units and not stored on top.******THIS ISSUE WAS CORRECTED DURING INSPECTION.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The main kitchen hand wash sink was obstructed with food items.2. There was no liquid soap in one of the two washrooms.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT OBSTRUCT any hand wash sink. Remove all items within this sink and store appropriately.2. Ensure all hand wash sinks (including the washrooms) are fully supplied with hot and cold potable water, liquid hand soap, and disposable hand towels.******BOTH ISSUES WERE ADDRESSED DURING INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The flooring and some equipment (underneath the main cooking line, woks etc.) was not clean. The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize underneath the main cooking equipment (i.e. flooring, surfaces etc.).
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 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?
      • At time of inspection:1. Temperatures of all refrigeration and hot-holding equipment are not being recorded.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration and hot-holding equipment are being recorded at least once (1) per day when in operation.*****AT TIME OF INSPECTION, SOME TEMPERATURE RECORDS WERE NOTED; HOWEVER, NOT ALL REFRIGERATION UNITS CONTAINED TEMPERATURE RECORD CHARTS (I.E. TO CHECK THE INSIDE TEMPERATURES). DURING INSPECTION, THE OWNER / OPERATOR INSTALLED NEW TEMPERATURE RECORD CHARTS ON THOSE APPLIANCES THAT WERE LACKING. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Raw beef (2 large, partially frozen containers) and one container of partially frozen shrimp were noted to be improperly thawing on a shelf close to the rear walk-in refrigerator.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT improperly thaw raw meat in the temperature danger zone (i.e. 4c-60c/40F-140F).******ALL AFFECTED RAW MEAT PRODUCTS WERE PLACED BACK INTO A REFRIGERATION UNIT. THEREFORE, THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 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?
      • At time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests - SATISFACTORY. 2. Pest control records / documentation were not being kept up-to-date and available for review.The owner / operator of this facility is requested to conduct the following, namely;1. Submit the last three (3) pest control company inspection reports.2. Ensure a copy of all pest control company reports are kept in a binder and are in order based on date of service. All reports must be made available for review during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The area behind the wok / deep fat frying equipment requires cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Clean behind the wok and deep fat fryer area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • At time of inspection:1. The garbage and recycling receptacles are full to capacity and the lids are not capable to close on either receptacle.2. The perimeter around both receptacles was not clean and can attract pests.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure both the garbage and recycling receptacles are emptied today.2. Clean the perimeter around both the garbage and recycling receptacles.
  6. Monitoring Inspection

    3 infractions

    • 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?
      • At time of inspection:1. Temperatures of all refrigeration and hot-holding equipment are not being recorded.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration and hot-holding equipment is being recorded at least once (1) per day when in operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The main hand wash sink was obstructed with two bus pans full of deep fat fried fish and a container of cooking oil.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT obstruct any hand wash sink / station.*****THIS PRACTICE WAS ADDRESSED DURING INSPECTION.
    • 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?
      • At time of inspection:1. The food handling permit posted within this facility is expired - Expiry was noted to be September 30, 2024. It was later revealed that the new food handling permit was not paid in full until October 9, 2024. A receipt of payment was proven by the owner / operator of this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all food handling permit fees are paid in full and on time. Should this issue re-occur, further action will be taken by this department - including closure of this facility.2. Once the new permit arrives, ensure it is printed off, inserted in the picture frame provided, and posted in a location easily visible to all patrons.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue - EXPIRY WAS FEBRUARY OF 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.****AT TIME OF RE-INSPECTION, THE OWNER / OPERATOR INDICATED THAT A CERTIFIED EXHAUST VENTILATION DUCT CLEANING PROFESSIONAL WILL BE INSPECTING THIS APPLIANCE AT THE END OF MARCH 2024. PLEASE NOTIFY THE ACTING AHS EXECUTIVE OFFICER ONCE THIS TASK HAS BEEN COMPLETED.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat was found to be stored above ready-cooked or ready-to-consume foods. Be advised that there was no raw meat juices dripping onto any food products noted below.2. Various foods in containers were not found to be kept covered.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw shell eggs) are kept stored on the lowest shelf inside all applicable refrigerators.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Ensure all food (when being stored) is kept covered.
    • 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?
      • At time of inspection:1. There were no pest control records available on-site to review The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all pest control records (or a copy of them) are kept on-site at this facility. Please supply the last two pest control records for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue - EXPIRY WAS FEBRUARY OF 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The upright refrigerator/freezer on the main kitchen line was leaking inside and requires repair / replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Repair / replace the upright refrigerator/freezer on the main kitchen line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There does not appear to be a sanitation schedule present to ensure this facility is kept maintained in a clean and sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Devise a sanitation schedule and ensure all staff are using it and keeping this facility clean.*****THIS ISSUE REMAINS EXISITNG.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The general sanitation of the kitchen portion of this facility requires immediate attention. Various equipment and surfaces require cleaning.The owner / operator of this facility is requested to conduct the following, namely:1. Re-organize and clean the entire kitchen facility (including all refrigeration / freezer units).
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There does not appear to be a sanitation schedule present to ensure this facility is kept maintained in a clean and sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Devise a sanitation schedule and ensure all staff are using it and keeping this facility clean.
  11. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Food (cabbage / onions) were found to be stored on or close to the floor.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store food on the floor. All foods must be stored a minimum of six (6) inches off the floor 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?
      • At time of inspection:1. Food was noted to being stored inside the kitchen hand sink basin. This presumes that hands are not being washed if the hand sink is obstructed.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT store anything within any hand wash sink. Hand wash sinks are only meant for hand washing - not storing food.*****THIS ISSUE WAS ADDRESSED DURING 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?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue. Expiry was October of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The entire kitchen facility requires a thorough re-organizing, cleaning, and sanitizing.2. There does not appear to be a sanitation schedule present to ensure this facility is kept maintained in a clean and sanitary condition.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the entire kitchen facility. Ensure all walls, floors, shelving, food containers, and all food / cooking equipment are kept in a clean and sanitary condition.2. Devise a sanitation schedule and ensure all staff are using it and keeping this facility clean.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue - expiry was noted to be May of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Various scoops/utensils were found stored directly into food (i.e. flour, sugar).The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all utensils are not stored directly within each dry food container. Best practice is to have the original food bag / package inserted into the dry storage container and then the scoop stored inside the container (but not inside the food bag within the container).*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.