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Wolf's Den - Food

SE 31-69-4 W4 Improvement District 346 AB T9M 1P5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Large metal bowls were being used as sanitizer buckets and soap‑water buckets without any labels. The associated risks of using unlabeled containers were explained to the Head Chef. The Chef then instructed staff to apply permanent labels to all bowls designated for sanitizer and soap‑water use.All bowls used for these purposes were clearly and adequately labeled to ensure proper identification and safe handling at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the ceiling tiles and ventilation covers at multiple locations throughout the kitchen area. The Chef indicated that these areas are included in the professional cleaning schedule, which is currently due.Ensure that an immediate work order is placed for the professional cleaning of the indicated areas and to maintain the facility in a clean and sanitary state.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The lactic acid-based sanitizer was expired in November 2023. A new order was placed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A sandwich cooler and a prep cooler were at ~8-9C. A work order was placed, and foods were removed. 2. The soup was at 51C in a hot holding pot which was "off". The soup was discarded.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some coolers have no thermometer inside. Please ensure each cooler is equipped with a thermometer inside for monitoring. 2. A sub cooler was at 7C. A milk cooler on countertop was at 5C. Please ensure all coolers can maintain 4C or lower. 3. Butter was left on counter with no temperature control. Please keep butter refrigerated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The lactic acid testing strips expired. Please ensure valid sanitizer testing strips are available.