Wally's Pub & Eatery
5305 48 Street Elk Point AB T0A 1A0 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24Still not compliant - 12-March-25*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth was noted on food prep table.Ensure that used wiping cloth is returned to sanitizer bucker after each use to prevent cross contamination.This was corrected during the inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24Still not compliant - 12-March-25*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available during the inspection.Chlorine test strips are important to test the concentration of sanitizer solution.*Repeated violation 12-March-2025
- 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?
- Expired permit was on display.Ensure you have a valid permit on display at all times.
- 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?
- Used wiping cloths were observed on the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross-contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed raw meat thawing at room temperature on kitchen countertop.Ensure that raw meat is thawed using any of the following methods:- placed in cooler at 4C or below- cooked immediately- under cold running water- microwave
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24Still not compliant - 12-March-25*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available during the inspection.Chlorine test strips are important to test the concentration of sanitizer solution.*Repeated violation 12-March-2025
- 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?
- Permit on display expired Sept 2020.Ensure that valid permit is on display at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth noted on the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross contamination.This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was available.A new chlorine solution was made and 100ppm achieved.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available during the inspection.Chlorine test strips are important to test the concentration of sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent fan in the kitchen shows extreme buildup of debris and dirt. This fan requires cleaning and sanitization to prevent contamination of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was noted at 0ppm chlorine. Ensure that sanitizer solution is at 100ppm chlorine for effective sanitization of food prep surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths were noted on the food prep table. Ensure that used wiping cloths are returned to sanitizer solution after each use to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Red refrigeration unit requires a thermometer for temperature monitoring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Still not compliant - 13-May-24*Ensure that the sanitizer solution used for the dishes is at 100ppm chlorineContinue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable during the inspection. Ensure that you obtain test strips to determine sanitizer concentration is effective.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen utensils and cutlery stored with business end facing upward. Ensure that the business end of the utensils are stored facing downward to prevent handling and contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent fan in the kitchen shows extreme buildup of debris and dirt. This fan requires cleaning and sanitization to prevent contamination of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Continue to use your three comp sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Continue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable. Ensure you have chlorine test strips to monitor the effective concentration of sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation:- Kitchen Vent Fan x 2 - build up of dust, grime on the fan- Oven - top of oven has dust buildup- Back storage area - floors & walls - Dishwashing area - floor and walls
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution at 0ppm chlorine. Bucket solution was replaced and 100ppm chlorine was achieved. Ensure you change your sanitizer solution after every 2hrs to ensure that it remains effective and monitor the concentration using chlorine test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used Cleaning cloths noted on the food prep counter. Ensure that cleaning cloths are returned to the sanitizer solution after each use to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoops handle noted in contact with food (chicken soup base). Ensure that items not associated with food are separated to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher rinse concentration at 0ppm chlorine. Three compartment sink available and should be used until dishwasher is dispensing 100ppm chlorine. Still not in compliant - 28th April 2023Still not in complaint - 23th June 2023Continue to use your three comp sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable. Ensure you have chlorine test strips to monitor the effective concentration of sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning and sanitation:- Kitchen Vent Fan x 2 - build up of dust, grime on the fan- Oven - top of oven has dust buildup- Back storage area - floors & walls - Dishwashing area - floor and walls
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?