Wayback Burgers
380 St. Albert Trail St. Albert AB T8N 2X1 · Food - General
3 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***there was a cleaning cloth draped over a spray bottle. discussed with staff that all used cloths were to be stored in sanitizer between uses. Cdi.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ***It was observed staff were not washing their hands when they were changing the gloves. Discussed with the staff members at the time. Cdi. Glove resources will be supplied with this inspection report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***there was a condiment cup being used and left in the bulk relish in the prep cooler. It was removed and discarded during the inspection. Staff replaced with a spoon. Handleless containers are not to be used and left in the bulk products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The top cover of the prep cooler was being left open between uses. This can allow contaminated to fall in the food as well as affect the unit being able to maintain a safe temperature. Discussed and corrected during the inspection
- 09. Are chemicals stored and handled in a safe manner?
- ***Other chemical spray bottles were not labeled as to the contents. Corrected during the inspection, spray bottles were labeled with a sharpie marker until the complete labels are received.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The prep cooler was 12C on the top and 7C on the bottom (the lid was being left open). After the lid was closed the temperatures were checked at the end of the inspection and the unit was 4C on the top and 2C on the bottom. Corrected during the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***The emergency exit was obstructed with mops and boxes. Discussed that this was a safety concern for the staff and the public, if there was ever an emergency in the front that the emergency exits had to be used that these obstructions were a concern. Staff moved them away from the exit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
7 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The soap and paper towel dispensers were present but not stocked.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- ***There was no hot water available at the hand sinks in the washrooms. Operator indicated that would be easily corrected.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Discussed the placement of the pest control traps (the openings are to be next to the wall as mice tend to walk along the corners between the wall and the floor). Corrected during the 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?
- ***the utility area in the kitchen was not finished in a food grade manner. Discussed options and they plan on putting a durable accordion style door to separate the non food area from the kitchen. Staff had already gone out to get the door. Picture received of solid bifold doors was also adequate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were ceiling tiles that were askew. Staff person had come in towards the end of the inspection and replaced them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***The lid for the prep cooler in the cook line would not stay open. The shelf above the unit interfered with complete opening. Discussed alternatives, having a hook and chain was an alternative but staff would have to be trained to remove the hook and close the lid when food handling was done. Operator indicated they could move the shelf up so that it would not interfere with the opening of the lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Final cleaning had not been completed. It was planned prior to opening.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?