Zambelli's Prime Rib & Steakhouse
6210 50 Street Leduc AB T9E 7G9 · Food - General
10 inspections
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The freezer contained open cardboard boxes of bread that were stacked on top of one another. The operator was advised to ensure that all food items are properly covered and protected from contamination during storage. This issue was corrected during the inspection. Staff reported that they will use plastic bags to store the bread moving forward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were frozen bags of meat at room temperature. They were moved to the cooler at the time of inspection. Food may be thawed:- under refrigeration - completely submerged in cold running water;- as part of the cooking process (but only when thawing is taken into consideration in determining cooking time)- by microwaving
- 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?
- Fruit flies were observed by the bar dishwasher and the adjacent garbage bin.Pest control records were not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a leak under the sink in the bar area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the ceiling tiles were displaced in the back food preparation area. The owner reported that the tiles had been moved during an inspection of the ventilation system.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of grime on the high touch surfaces and hard to reach areas. June 4: There was build up of grime on the high touch surfaces and hard to reach areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer was prepared during the inspection. The sanitizer solution was 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Disposable cups/small bowls with no handles were being used as scoops for dry storage bins. This was corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Buckets of sauce were thawing at room temperature. This was corrected during the inspection. Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C to 20°C or less within two hours and then from 20°C to 4°C or less within 4 hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of grime on the high touch surfaces and hard to reach areas. The cooler shelves, in the bar area, had a build up of debris and grime.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 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 from the ceiling above food preparation area is removed for some repair work. Operator is advised to reinstall it immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in freezer floor and door was unclean. Grease, dirt and debris deposits were observed.Clean and sanitize the walk-in freezer floor and door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Disposable cups/small bowls with no handles were being used to portion food in dry storage bins. The staff discarded the cups/bowls during inspection. Proper scoops with handles observed at the facility should be used moving forward.2. Raw meat products were stored above other food items such as cooked chicken in the walk-in freezer. The staff re-arranged the freezer during inspection.Please ensure raw meat is stored at a separate section in the walk-in freezer or at the lower shelf.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in freezer floor and door was unclean. Grease, dirt and debris deposits were observed.Clean and sanitize the walk-in freezer floor and door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used unclean spatula and ice cream scoop were observed in a bowl at the front desert bar. The staff moved the utensils to the dishwashing area during inspection for washing and sanitizing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- June 07, 2024: The glasswasher at the bar is still in disrepair. Please ensure washed glassware are sanitized with the kitchen dishwasher until the glasswasher sanitizing line is 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?
- The 3-compartment sink in the kitchen area was leaking water and was not in use.Please repair the leak, the 3-compartment sink is required for dishwashing when your dishwasher breaks down. The 2-compartment sink cannot be used in place of the dishwasher as the facility uses re-usable customer utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The paper towel dispenser at the kitchen handwashing station was in disrepair. The dispenser was open and paper towel being pulled out from the machine.Please repair or replace the dispenser.
- 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?
- Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The staff stored the cloths inside 100ppm chlorine sanitizer solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat in the walk-in freezer was stored on a shelf above other food items. The staff present re-arranged the walk-in freezer during inspection. Ensure raw meat is always stored at the lower shelf.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Frozen beef and fish fillets were being thawed on the kitchen counter. - Frozen beef was placed inside the microwave and the microwave was not turned on. The staff were instructed to move the food items inside the cooler or thaw under cold running water. The food items were moved into the cooler during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm Chlorine sanitizer was measured from the dishwasher at the kitchen and glasswasher at the bar.Contact your service technician for repairs. As discussed, until repairs are completed, all dishware, utensils or glassware washed with the dishwasher and glasswasher must be sanitized in the dishwashing sink with 100ppm chlorine solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The 3-compartment sink in the kitchen area was leaking water and was not in use.Please repair the leak, the 3-compartment sink is required for dishwashing when your dishwasher breaks down. The 2-compartment sink cannot be used in place of the dishwasher as the facility uses re-usable customer utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The paper towel dispenser at the kitchen handwashing station was in disrepair. The dispenser was open and paper towel being pulled out from the machine.Please repair or replace the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice cream scoop storage container at the front area was unclean. Please wash and sanitize the container.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. An ice scoop at the kitchen area was damaged. The staff discarded the ice scoop during inspection.2. Ice scoop storage container in the kitchen was damaged and unclean. An unclean cloth placed inside the container. The staff discarded the storage container and the cloth during inspection. A new scoop was stored inside a new container during inspection. 3. A microwave in the kitchen was unclean. Food deposit and debris were observed inside the microwave. The staff cleaned the microwave during inspection.Please ensure all equipment in the facility are maintained in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in freezer floor was unclean with severe dirt and debris deposits. - Deep clean the walk-in freezer floor.- Ensure all hard-to-reach corners and equipment in the entire facility are cleaned/maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The line coolers at the food preparation/kitchen area and the coolers at the bar area (pepsi and coldstream coolers) had no thermometers.Please ensure the coolers and all coolers in the facility are supplied with functional thermometers. Aug 01, 2023: A functional thermometer was observed in the Coldstream cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizing solution was measured from the glass washer at the bar after several cycles and priming of the equipment.Please contact a service technician to repair the glasswasher. Ensure glassware's are washed and sanitized with the dishwasher in the kitchen area until the glasswasher at the bar is repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wet cleaning cloths were not being stored in a sanitizing solution. Cleaning cloths were observed on the food preparation counter. 100ppm chlorine/bleach sanitizing solution was prepared during inspection, and the cleaning cloths stored inside the solution.Please ensure cleaning cloths are always stored in a sanitizing solution when not in use. Use the chlorine test strips at the facility to measure and verify the concentration. 100ppm chlorine/bleach solution is required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- An ice scoop at the bar was stored inside the ice container, with the handle touching the ice. The staff at the bar provided a separate clean container and stored the ice scoop during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of rice were left on the floor inside the dry storage room. The staff present moved the bags to the storage shelf.Please ensure food items at the facility are always stored above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing was observed during inspection. Chicken breast was soaked inside a bowl of water to thaw.Please note that food can be properly thawed under cold running water or inside the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The line coolers at the food preparation/kitchen area and the coolers at the bar area (pepsi and coldstream coolers) had no thermometers.Please ensure the coolers and all coolers in the facility are supplied with functional thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizing solution was measured from the glass washer at the bar after several cycles and priming of the equipment.Please contact a service technician to repair the glasswasher. Ensure glassware's are washed and sanitized with the dishwasher in the kitchen area until the glasswasher at the bar is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?