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Wild Rose Country Restaurant

11302 100 Sreet Grande Prairie AB T8V 2N5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    15 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Batter used for chicken from previous day was not discarded. 2 bowls were discarded during inspection.Ensure batter if stored at room temperature is discarded after 2 hours. Another option is storing it inside the cooler after each use. Leftover batter must be discarded at the end of the day.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer was used yesterday and not cleaned properly. Meat particles are on the blade.Ensure meat slicer is thoroughly cleaned today before it is used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread was stored on top of raw meat inside the chest freezer. Ensure there is a clear separation between ready to eat food and raw meat/seafood.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bin was not closed with a lid.Ensure flour bin is closed with a lid after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use cutlery was stored randomly inside the utensil tray. Ensure single use cutleries are stored in a manner where they are all facing one direction.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are available but are water damaged. Obtain new Quat sanitizer test papers.
    • 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 dispenser is broken at the hand washing sink. Paper towel is kept on the table.Ensure paper towel dispenser is either repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap and single use paper towel dispenser is empty at the 2-compartment sink used for dishwashing.Ensure liquid soap and singled use paper towel dispensers are refilled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing sink faucet is leaking. Ensure faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface of prep cooler not in used is dirty. Ensure prep cooler is either cleaned or removed from the restaurant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Potato wedge cutter is dirty. Ensure potato wedge cutter is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles above the prep cooler are dusty. Ensure ceiling tiles are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lid of the flour bin is dirty. Ensure flour bin lids are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas and corners behind the chest freezers and 2 compartment sinks have an accumulation of dirt, dust and debris. Ensure all hard-to-reach areas are cleaned.
  3. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test papers are available but are water damaged. Obtain new Quat sanitizer test papers.
    • 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 dispenser is broken at the hand washing sink. Paper towel is kept on the table.Ensure paper towel dispenser is either repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing sink faucet is leaking. Ensure faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface of prep cooler not in used is dirty. Ensure prep cooler is either cleaned or removed from the restaurant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas and corners behind the chest freezers and 2 compartment sinks have an accumulation of dirt, dust and debris. Ensure all hard-to-reach areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles above the prep cooler are dusty. Ensure ceiling tiles are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lid of the flour bin is dirty. Ensure flour bin lids are cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution was not available to wipe the counter and prep table.Ensure sanitizing solution is available and tested to attain the required concentration. 100 ppm - Chlorine200ppm- Quaternary ammonium chloride
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready-to-eat food such as cheese in the cooler. Staff moved the cheese and other ready-to-eat food away from the raw meat. Ensure raw meats are stored below or completely away from ready-to-eat food. Ready-to-eat food should be stored above low-risk food (veggies, fruits), seafood and fish below that, then raw unground meat, then raw ham, bacon, and sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand-washing sink.Ensure paper towel is available in a paper towel dispenser or holder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was found at 10 *C. The internal temperature of the food was at 7 *C.Staff indicated that the cooler was opened several times.Ensure the temperature of the cooler is recorded twice a day for a week.Ensure the temperature is maintained below 4 *C. Ensure the equipment is repaired.