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Western Valley Bar & Grill - Kitchen

5404 Highway Street Valleyview AB T0H 3N0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen area sanitizer solution bucket was observed to contain soap and sanitizer solution.Corrected during inspection:- The bucket was emptied, cleaned and replenished with 200 ppm chlorine sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Bacon was observed on the counter at room temperature measuring 23*C.- Bacon was reported to have been partially cooked and was out for an excess of 2 hours- Preparation date sticker on the tray containing the bacon was mislabeled, indicating "31 March"- Two eggs were on-top of sliced onions and measured 23*CCorrected during inspection:- The bacon and eggs at room temperature were discarded- Proper cook temperatures and procedures discussed
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bulgogi sauce container was observed to be on the storage shelf. Manufacturer label indicated it to be refrigerated after opening.Correction:- Opened bulgogi sauce container was moved into the fridge.- Educated operator to store the 'refrigerate after opening' sauce containers in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, chlorine concentration in the chemical dishwasher was less than 50 ppm. The bulk chlorine sanitizer container was observed to be empty.Correction:- Replaced the empty chlorine sanitizer solution container during the inspection.- Informed the operator to monitor the chlorine sanitizer solution volume routinely.- Observed the chlorine concentration to be at 200 ppm during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cook area Sanitizer solution was not prepared or available during food handling.Corrected during inspection:- Sanitizer solution bucket was created and measured to be 150 ppm Chlorine. Mixture 1/4 tsp per 1L of warm water- Cleaning cloths were placed into the sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Following temperature control violations were observed:Bacon product was observed on the prep table at 24*CWrapped Frozen Chicken product was observed to thawing on the counter-top:- Temperature was measured to be 9.6*CCorrected during inspection:- Bacon product was relocated into the refrigeration unit- Wrapped Frozen chicken product was relocated under cold running water (Dipper well)Education provided:- "wet" bacon is a high-risk food product that must be kept under refrigeration when not ready-to-cook- Approved thawing methods include cooking from frozen, refrigeration, or protected under cold running water (dipper well method)
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food area cloths were observed on the counter-tops.- The cookline sanitizer solution was measured at a concentration in excess of 400 ppm.Corrected during inspection:- Cleaning cloths were relocated into the sanitizer solution.Education provided: Sanitizer solution cleaning cloths must be relocated into the sanitizer solution between uses or replaced.- The sanitizer solution was diluted to 200 ppm chlorineEducation provided:Mix 1/4 tsp of bleach per 1L of water when creating chlorine sanitizer solutions
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following unsafe temperature control practices were observed:- Ground meat product was observed in a bucket at 25.4*C- Cooked chicken wings were observed at 27.4*C- Uncooked bacon was observed on the cook line at 24*CCorrected during inspection:- Products were relocated into refrigeration units
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand-sink was equipped with a single dishtowel for hand drying.Corrected during inspection:- The dishtowel was replaced with paper towel