Skip to content
Loading map…

Westlock Inn - Restaurant

10411 100 Street Westlock AB T7P 2G7 · Food - General

21 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smashed potatoes intended for hot holding display were kept at 53C on the steam table during inspection and the steam table was not fully turned on as one side of the steam table was turned off. The staff was required to heat up the smashed potatoes quickly until the internal temperature reaches at least 74C; then, they can be transferred back to the steam table. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times. Ensure that the steam table be turned on and set at appropriate temperature at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was maintained at 7C during inspection since lots of hot foods which were transferred from buffet table were being stored in it. Recommend that hot foods be properly cooled down to an internal temperature of 21C first; then, they can be covered and stored in the cooler. If hot foods without proper cooling are directly placed in the cooler, the cooler temperature could be raised. Ensure not to store lots of warm foods in one cooler at the same time.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lots of foods were observed being stored in the top condiment containers of the cooling unit in front of the grill. Once again discussed with the on site manager that foods should be filled less and refilled more frequently and used up within 2 hours since it is hard to maintain this cooler at 4C or below all the time.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some veggies stored on the top of the stainless steel cooling unit in front of the grill were kept at 10C during inspection. The on site manager advised that they had been kept in there longer than 2 hours. Those foods were required to be disposed of during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times. Recommend that foods are refilled less and refilled more frequently and used up within 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the deep fryers in the middle of the cooking area were observed greasy. Cleaning must be carried out to the noted areas on a regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooling cabinets in front of the grills were kept at 8C during inspection. After the doors were kept closed for 10 minutes, the temperature was still the same. The chef advised that the doors have been opened very often and even left open for a while. All the high risk foods being stored in there were required to be transferred to another cooler which was maintained below 4C during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the grills in the middle part of the kitchen were observed greasy. Cleaning must be carried out at the noted areas on a regular basis.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The new stainless steel cooling unit in front of the cooking line was kept at 8C during inspection especially at the middle bottom cooling cabinet. The staff was required to transfer all the high risk foods being stored in there to another cooling unit which was maintained within 4C during inspection. In the meantime, that part of cooling unit must be closely monitored and no high risk foods should be stored in there.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stainless steel cooling unit in front of the cooking line was maintained at 10C during inspection. Foods being stored in there longer than 2 hours were required to be disposed of. The operator advised that a new compressor and condenser unit has been ordered for this unit. Discussed with chef that this cooling unit should not be used. If it is used during rush hours, ice can be used to cool the foods down in the meantime. Foods should be refilled less and more often (not more than 2 hours).
  14. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stainless steel cooling unit in front of the cooking line was maintained at 10C during inspection. Foods being stored in there longer than 2 hours were required to be disposed of. The operator advised that a new compressor and condenser unit has been ordered for this unit. Discussed with chef that this cooling unit should not be used. If it is used during rush hours, ice can be used to cool the foods down in the meantime. Foods should be refilled less and more often (not more than 2 hours).
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility reported that this stainless steel cooling unit in front of the cooking line was repaired by a company. However, the internal temperatures of the foods being stored on the top condiment containers were still kept at 8C and 10C with the ice being stored at the bottom drawers. The chef advised that foods had been kept in there longer than 2 hours and will be changed soon. The chef advised that the operator has been looking for a large compressor unit for this cooling unit. In the meantime, food containers must be less filled and refilled more often to ensure that high risk foods be kept in there not longer than 2 hours. Or this cooling unit must be left empty until it can be maintained at 4C or below.
  17. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stainless steel cooling unit in front of the cooking line were kept empty. The chef advised that the operator has been looking for a new compressor for this cooling unit.
  18. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stainless steel cooling unit in front of the cooking line were still maintained at 10C. Foods being stored in the top condiment containers of this cooling units were required to be disposed of since they had been kept in there longer than 2 hours. Ensure that high risk foods be kept refrigerated at 4C or below at all times. In the meantime, recommend that food containers be filled half full and be refilled more often to prevent high risk foods from staying in the danger zone longer than 2 hours.
  19. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the high risk foods being stored in the condiment containers on the top of the stainless steel cooling unit in front of the grill were kept above 10C during inspection and the on site staff advised that foods had been kept in there longer than 2 hours. The reading indicated on the thermometer of the cooling unit was at 10C. The staff was required to dispose of those foods during inspection. In addition, the high risk foods being stored in the cooling drawers at the bottom of this cooling unit were required to be transferred to another cooling unit which was maintained at 4C or below. This cooling unit must be repaired or replaced. Ensure that high risk foods be kept refrigerated at 4C or below at all times. In the meantime, recommend that food containers be filled half full and be refilled more often to prevent high risk foods from staying in the danger zone longer than 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice used to refrigerate butter at the front serving area was observed melted down. The butter container did not contact the ice as well. Ensure that the ice container be checked and ice be replaced on a regular basis. Food containers must be in direct contact with ice when being refrigerated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors, freezer doors throughout the kitchen were observed dirty and greasy. Cleaning must be carried out at the above noted areas on a regular basis. Foods must not be stored on the floors directly in the walk-in coolers and freezers; instead, they must be stored 6'' above the floor to ease the cleaning.
  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods being stored in the top condiment containers and in the cooling drawers in front of the grill were kept at 15C during inspection. Since those foods were stored in there longer than 2 hours, one staff was required to dispose of all the high risk foods being stored in there. These cooling units must be closely monitored and ensure that high risk foods be kept refrigerated at 4C or below at all times. Recommend that foods be only half filled in the condiment containers and be refilled more often. Ensure that all the high risk foods be used up within 2 hours.