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Wildrose Villa - Kitchen

4700 3 Street Boyle AB T0A 0M0 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer solution is measured to be at 100 ppm. Staff have been guessing the concentration between 100 ppm -150 ppm as 146ppm and recording the concentration as that for several days.Ensure that the sanitizer concentration is maintained at 200 ppm. Staff recording concentrations must be trained to know the proper concentration of QUAT sanitizer and actions to take when not at 200 ppm. Sanitizer is replaced during the inspection and the concentration measured is measured to be at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw chicken is being thawed by placing in a plastic bin with water and ice.Frozen foods must be thawed in one of the following ways:-by placing in the fridge 24 hours prior to cooking-using a microwave -as part of the cooking process-placing food in packaging under cold running water in the sink and allowing the water to drainStaff removed the chicken from the bin during the inspection.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat is stored in a container with ready to eat meats in the freezer. Ensure that raw meat is stored in a bottom shelve below ready to eat meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge in the dining area outside of the kitchen is measured to be at 10 degrees Celsius. Creamers in the fridge are measured to be at 8-10 degrees Celsius.Ensure that the fridge is monitored to maintain temperature at or below 4 degrees Celsius. Milk, creamers, juice in jugs and sandwiches are discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry ingredient containers and container lids are noted to have buildup of food debris. Ensure that the bins are cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some newly washed dishes are stored on shelf that has heavy dust build up, sign on the shelf indicates not to put dishes on this shelf.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A tray with utensil holders on the prep table near the front of the kitchen is noted to have buildup of grime and debris.2.The utensils holders on a tray on the prep table are noted to have buildup of grease, grime and debris. 1-2. Ensure all the indicated areas and items are cleaned and sanitized and maintained clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The food processor container and base are observed to have flour buildup. 2.A hand mixer and components in a bin are noted to have buildup of grime and debris. 1-2.Ensure that the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Some utensil holders and bins are noted to have buildup of food debris and grime in a several areas around the kitchen.2.Trays above the microwave on the side wall are noted to have buildup of dust. 3.Floors in the walk in freezer are noted to have build up of debris. 1-3.Ensure the indicated items and areas are cleaned and sanitized.