Wilmie's You Bar & Grill
5404 57 Avenue Cold Lake AB T9M 1R6 · Food - General
9 inspections
- 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?
- Peeling paint and deteriorated ceiling surfaces were observed in both walk-in coolers. Flaking paint and damaged surfaces are not easily cleanable and may contaminate food and food-contact surfaces. Please repair the ceiling to ensure it is smooth, non-absorbent, and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher final rinse temperature was measured at approximately 175 °F (80 °C) after the unit was run empty multiple times. If the required sanitizing temperature is not achieved, dishware and utensils may not be adequately sanitized, increasing the risk of contamination. Please service or adjust the dishwasher to ensure the final rinse reaches a minimum of 180 °F (82 °C) as required. Given the history of this unit not consistently achieving the required temperature, please verify the dishwasher’s final rinse temperature daily and maintain a log to document ongoing compliance.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Peeling paint and deteriorated ceiling surfaces were observed in both walk-in coolers. Flaking paint and damaged surfaces are not easily cleanable and may contaminate food and food-contact surfaces. Please repair the ceiling to ensure it is smooth, non-absorbent, and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were stored on counters when not in use. Wiping cloths stored on food contact surfaces may contaminate surfaces and hinder effective sanitation. Please store wiping cloths in sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A cross-contamination risk was observed in the walk-in cooler, with raw food stored above ready-to-eat foods. Raw foods may drip or leak and contaminate ready-to-eat items. Please store raw meats/seafood below ready-to-eat foods and produce, and ensure all foods are covered and protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of rice were stored on the floor next to empty beer bottles. Food stored on the floor may become contaminated and prevents effective cleaning. Please store all food at least 15 cm (6 inches) off the floor and protect it from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available or were not functional in refrigeration units (including the two-door glass fridge, the line fridge with a broken thermometer, and the two-door stainless fridge next to the microwave). Without accurate thermometers, temperature deviations may go unnoticed, increasing the risk of high-risk foods being held above 4 °C. Please provide accurate, easily readable thermometers in each refrigeration unit and replace any broken thermometers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were observed thawing at room temperature. Thawing at room temperature may allow food to remain in the temperature danger zone and support bacterial growth. Please thaw foods under refrigeration (≤4 °C) or under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher final rinse temperature was measured at approximately 175 °F (80 °C) after the unit was run empty multiple times (five times). If the required sanitizing temperature is not achieved, dishware and utensils may not be adequately sanitized. Please service or adjust the dishwasher to ensure the final rinse reaches a minimum of 180 °F (82 °C) as required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Peeling paint and deteriorated ceiling surfaces were observed in both walk-in coolers. Flaking paint and damaged surfaces are not easily cleanable and may contaminate food and food-contact surfaces. Please repair the ceiling to ensure it is smooth, non-absorbent, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- One of the two handwashing sinks and one of the two toilet stalls in the men’s public washroom were observed to be non-functional at the time of inspection. Non-functional washroom fixtures limit access to adequate hygiene facilities and may impact the ability to maintain a clean and sanitary washroom for the facility’s capacity. Please repair these fixtures promptly to ensure washrooms are fully functional and maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fly strips observed in the food area were heavily loaded with trapped insects and had not been replaced. Please remove and discard used fly strips and ensure pest control devices are maintained and removed when no longer required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths must be stored in sanitizer solution when they are not in use. Please do not store them on the counter.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer at time of inspection. Please provide sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please repair temperature gauge on mechanical dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain litmus test paper strips to confirm sanitizer concentration.If you will be using bleach, please obtain test strips to check sodium hypochlorite. If using quats, please obtain test strips to check quaternary ammonium.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer at time of inspection. Please provide sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please provide thermometers in each refrigeration unit. Daily temperature logs must be kept.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please repair temperature gauge on mechanical dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain litmus test paper strips to confirm sanitizer concentration.If you will be using bleach, please obtain test strips to check sodium hypochlorite. If using quats, please obtain test strips to check quaternary ammonium.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer at time of inspection. Please provide sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please provide thermometers in each refrigeration unit. Daily temperature logs must be kept.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please repair temperature gauge on mechanical dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Public washrooms are not properly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?