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Worsley Gateway Inn - Restaurant

355 Highway 726 Worsley AB T0H 3W0 · Food - General

8 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some quat sanitizer bottles were verified using the test strips not to be at the required concentration levels of 200 ppm.Ensure quat sanitizer bottles are refilled at proper intervals and are tested to be at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths and cleaning scrubbers were not kept submerged in sanitizer-container.Ensure all wiping cloths and scrubbers are kept in verified (via test strips to be Quats at 200 ppm, Chlorine 100ppm) sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food packages are stored on floor in walk-in freezer and walk-in cooler.Ensure all food items are stored at least 6 inches off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The final rinse temperature of the mechanical dishwasher after multiple cycles was noted to be at 70.5 degrees Celsius.- The thermometer on the dishwasher appears to be showing wrong temperature readings.- Ensure the final rinse temperature of the mechanical dishwasher to be at least at 71 degrees Celsius. Meanwhile, if the required temperature is not acquired sanitize the dishes in the 2-compartment sink using, Bleach / chlorine at 100ppm or Quats at 200 ppm.- Obtain a dishwasher safe (waterproof) thermometer to monitor the temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile in dry storage room is missing.Ensure missing tile is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener is in insanitary condition.Ensure can opener is cleaned and sanitized after each use.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food handling surfaces. Ensure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer is not maintained in sanitary manner. Food debris has been observed around the meat slicer blade.Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours especially the deli meatslicers.Cleaning and sanitizing solutions must circulate through a fixed system and contact all interior food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • High risk food items kept in the cooler are not covered and some foods are not dated for tracking purposes.Ensure all high risks foods (e.g. meat, seafood, cheese cakes etc. are dated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of sugar in dry storage area.Ensure open food items are properly sealed in airtight containers or use food-grade clips to securely close the packaging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chicken wings were found at 15.6°C (kept at room temperature). Staff indicated that the wings are left at room temperature for portioning before being returned to the cooler. Upon identification, staff promptly moved the chicken wings back to the cooler.Ensure that all cooked food is maintained at or below 4°C to prevent bacterial growth.If cooked food is left at room temperature for more than 2 hours, it must be discarded immediately.During portioning, only one bus pan of chicken wings should be brought out at a time to minimize time at unsafe temperatures.Regularly verify that food is stored in the cooler immediately after portioning to ensure food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher was found operating at 66.8°C, later reaching 67°C and 69.3°C, with the temperature increasing as the cycle progressed. However, the high-temperature dishwasher is not reaching the required sanitizing temperature, measuring between 67-69°C at the plate level and 170°F at the gauge—which is below the necessary threshold.Repair the dishwasher to ensure it reaches a minimum of 71°C (160°F) at the plate level and 180°F at the gauge for proper sanitization.Additionally, ensure the dishwasher is regularly monitored and tested to verify it consistently meets the required sanitizing temperatures.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring program has not been implemented and monthly records are not kept.Implement pest control monitoring program and keep monthly monitoring records.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A mouse trap was found placed on top of a bus pan.Mice traps must never be placed above or on food equipment, food contact surfaces, or storage areas to prevent contamination.Ensure all mice traps are placed on the floor in designated areas.Regularly monitor and inspect traps for activity and effectiveness, disposing of any captured pests in accordance with pest control protocols.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew and residue accumulation were found under the screen of the ice machine.Ensure the ice machine is cleaned and sanitized every 4–6 months. Clean the machine with warm soapy water, ensuring all components, including the screen and interior surfaces, are thoroughly scrubbed.After cleaning, sanitize the ice machine using an AHS-approved sanitizing solution to eliminate microbial contamination.Regularly inspect the ice machine for signs of mildew, buildup, or mechanical issues, and address them promptly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily cleaning logs are not kept.Implement cleaning schedule and keep daily cleaning logs.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: paper towel holder or dispenser is not available. Ensure single use paper towels is kept in a suitable holder or dispenser.
  6. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ice made and packaged on site are not appropriately labeled. Ensure ice bags are appropriately labeled (business name and packed on date).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: paper towel holder or dispenser is not available. Ensure single use paper towels is kept in a suitable holder or dispenser.
  7. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ice made and packaged on site are not appropriately labeled. Ensure ice bags are appropriately labeled (business name and packed on date).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wash hands with gloves on. Gloves are also not changed after each task.Ensure gloves are discarded after each use/task and never wash or reuse gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher: sanitizer container was empty. Glass washer was shut down & out of order sign was posted. Ensure sanitizer is purchased and in the mean time use dishwasher to wash glasses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar glasswasher: sanitizer test papers are not available to verify sanitizer concentration. Ensure glass washer sanitizer test papers are available to check sanitizer concentration. Daily sanitizer test logs must be kept as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar handwashing sink: paper towel holder or dispenser is not available. Ensure single use paper towels is kept in a suitable holder or dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring program has not been implemented and monthly records are not kept.Implement pest control monitoring program and keep monthly monitoring records.
  8. Monitoring Inspection

    20 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches (contains egg & deli meat) are not appropriately labeled. Ensure all food items are appropriately labeled (Business name, best before dates, ingredient list etc.)
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ice made and packaged on site are not appropriately labeled. Ensure ice bags are appropriately labeled (business name and packed on date).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available in the kitchen to sanitize clean in place food contact surfaces such as cutting boards. Ensure QUAT sanitizer is available at all food handling stations in the kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler use hand sanitizer instead of washing hands. Food handler was instructed to wash hands. Hand sanitizer does not replace hand washing. Food handlers must wash their hands using liquid soap and running water. Hands must be dried using single use paper towels. Hand sanitizer does not replace hand washing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk food items kept in the cooler are not dated for tracking purposes.Ensure all high risks foods (e.g. meat, seafood, cheese cakes etc. are dated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large chuck of meat was taken from the fridge and about to be processed was left on the table by food handler as food handler was going to accompany me for inspection. Flies were hovering above the meat. Food handler was instructed to move meat inside the walk in cooler.Ensure food is protected from pest and other forms of contamination at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife was stored between the gap of prep cooler and prep table. Knife was taken to the dishwasher to be washed.Ensure all utensils/dishware are stored in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly on the surface of the ice machine. Top of the ice machine is not sanitary. Ice scoop was taken to the dishwasher to be washed.Ensure scoop used to dispense ice is stored in a clean container on top of the ice machine. At the end of the day, both the scoop and container must washed in the dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were kept above 4 Deg C inside the prep cooler (8 Deg C), pizza prep cooler (7 Deg C), walk in cooler (7 Deg C) & sandwich cooler (8.5 Deg C). All the cooler temperature were adjusted. If cooler temperature does not reach 4 Deg C or colder in 1.5 hours, move all the high risk foods to the bar walk in cooler as its at 2 Deg C. Contact service provider for repairs as well.Ensure all refrigeration units are kept at 4 Deg C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were kept at room temperature. Temperature of eggs were at 10 Deg C.Ensure eggs are kept inside the cooler when not is use. Temperature of raw shell eggs must not exceed 7 Deg C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler is not equipped with a thermometer to monitor temperature. Thermometer was provided during inspection.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher: sanitizer container was empty. Glass washer was shut down & out of order sign was posted. Ensure sanitizer is purchased and in the mean time use dishwasher to wash glasses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar glasswasher: sanitizer test papers are not available to verify sanitizer concentration. Ensure glass washer sanitizer test papers are available to check sanitizer concentration. Daily sanitizer test logs must be kept as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: liquid soap dispenser was not functioning. Battery was dead.Ensure liquid soap is always available at the hand washing sink for hand washing.
    • 15. Is the facility free of a pest infestation?
      • Facility has a fly infestation inside the kitchen. Steps are being taken to eliminate the flies (sticky strips).Ensure all the flies are eliminated inside the kitchen
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control monitoring program has not been implemented and monthly records are not kept.Implement pest control monitoring program and keep monthly monitoring records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unfinished wood blocks holding up one side of the ice machine because of broken leg. Unfinished wood is not acceptable and leg must be properly repaired. Cutting board on the prep table in stained and has deep grooves. Board needs to be refinished so it is smooth or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following is dirty and must be cleaned:- cutting board- surfaces of dry storage containersEnsure the cutting board and storage containers are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and daily cleaning logs are not kept.Implement cleaning schedule and keep daily cleaning logs.