West Creek Pub
101 - 300 Merganser Drive W Chestermere AB T1X 1L6 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic and pasta sauces were being stored in beverage cooler that is not capable of maintaining 4 degrees Celsius. These were moved during the inspection. Ensure cooler is not used to store high risk foods unless it can maintain 4 degrees Celsius or lower.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A water leak was observed from the dishwasher during operation, with the operator using a tote box to collect the leaking water.Ensure the dishwasher is properly maintained and repaired to remain in good working condition.* June 22 - Dishwasher still had minor leak.
- 23. Is the facility maintained in a clean and sanitary condition?
- Freezers in kitchen had a build up of ice and food debris. Please clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottles containing bleach were too strong. Dilute bleach to 100ppm to ensure it is food safe but still an effective sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The following food items were observed stored in the refrigerator in food prep area with opened packaging.Pogo corn dogsCrumbled blue cheese packBread pieces stored in a tubHot dog bunsCheese curdThese issues were corrected during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- No labels were observed on the chemical bottles used for cleaning.Ensure that all chemical containers are clearly and properly labeled to maintain safety and compliance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Steak was observed thawing at room temperature. It was placed into cooler during the inspection. Thawing must be done in the refrigerator, under cold running water or as part of the cooking process.2. Marinating steaks were being held at room temperature. These were placed into cooler during inspection. Meat cannot be held at room temperature, store in refrigerator.3. Frozen meat in metal insert was on counter at time of inspection. It was placed back into freezer during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap and paper towels were not available at the hand sink in food prep area. Soap was placed near hand sink during inspection but was moved from men's washroom. Ensure that all handwashing sinks are stocked with handwashing supplies. Obtain paper towel dispenser for paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A water leak was observed under the bar counter. A pipe/line had been temporarily repaired using tape to control the leakage.Ensure that the damaged plumbing is properly repaired or replaced. Verify that the repair eliminates the leak completely.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A water leak was observed from the dishwasher during operation, with the operator using a tote box to collect the leaking water.Ensure the dishwasher is properly maintained and repaired to remain in good working condition.2. The cutting board was visibly soiled and exhibited deep scratches, making it difficult to properly clean and sanitize.Repair or replace the affected cutting board to ensure it is smooth, cleanable, and sanitary.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas:- black fridge near cookline- underneath the dishwasher- bottom of beverage cooler behind bar- Pepsi cooler next to dishwasher- toaster oven located to the left of the preparation table was observed to be dirty, with food debris and spills present inside.- upright freezer by washrooms was dirty and had a build up of iceClean and ensure these areas are added to a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of chicken wings was stored in walk in cooler that is not able to consistently maintain temperature. This was moved during the inspection. Ensure this walk in cooler is not used to store high risk food as it is not able to maintain temperature below 4 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water at hand sink is leaking so hot water valve was turned off underneath. Repair so that hot water can be used normally.
- 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?
- Back door into kitchen was open and did not have insect screen. The door was closed during the inspection. Ensure insect screen is re-installed if staff wish to open door for air flow.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas:- black fridge near cookline- inside ice machine- underneath the dishwasher- bottom of beverage cooler behind bar
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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?
- Floor in front of walk in has cracked leaving a large gap. Fill in gap to allow floor to be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Walk in cooler with beer and food measured 8 degrees Celsius. High risk food was removed from this cooler during inspection. Monitor and ensure cooler is able to maintain 4 degrees Celsius or less. If unable to maintain 4 C or lower, do not use this cooler for food. 2. Walk in cooler with beer/food did not have thermometer. Ensure all coolers have working thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Dishwasher at bar measured 0ppm chlorine. Repair so dishwasher dispenses 100ppm. 2. Dishwasher in kitchen measured 10ppm chlorine. Adjust so that dishwasher dispenses 100ppm during sanitizing cycle. Sanitize dishwes manually in 100ppm chlorine until dishwashers are repaired.
- 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 at back hand sink was not in dispenser. Ensure paper towel is placed into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in front of walk in has cracked leaving a large gap. Fill in gap to allow floor to be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:- black fridge by cook line- floor of walk in cooler with beer- interior of dishwasher at bar
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mayonnaise and steak strips were left on counter at room temperature. Operator placed these into cooler during the inspection. Ensure high risk foods are held under 4 degrees Celsius or above 60 degrees Celsius at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher at front of house measured 0 ppm chlorine. Operator will use dishwasher in kitchen until front of house dishwasher is repaired. Ensure chlorine sanitizing dishwashers dispense 100 ppm chlorine.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust around the ceiling vent. Please clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?