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Zum's Eatery

116 Waterton Avenue Waterton Park AB T0K 2M0 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs dispenser measured >400 ppm. The operator will contact the chemical technician to turn down the concentration to 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test strips expired in 2017; please obtain new test strips.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning had improved but is still needed under the fryers.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff was observed wiping the prep counter with a cloth and then storing the cloth on their apron. Cleaning cloths must be stored in a sanitizer bucket when not in use to prevent cross-contamination. This was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding*The entrance and exit flaps on the dishwasher had a build-up of grime on the outsides. There was debris in the bottom of the containers where the utensils were being stored. The cutting board along the food prep table was discoloured and needs to be resurfaced or replaced. Please ensure that the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant grease, grime, and food debris buildup observed under the cookline and fryers. The back of the oven was also dirty. A deep cleaning of hard-to-reach areas is required to maintain sanitary conditions.
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The entrance and exit flaps on the dishwasher had a build-up of grime on the outsides. There was debris in the bottom of the containers where the utensils were being stored. The cutting board along the food prep table was discoloured and needs to be resurfaced or replaced. Please ensure that the indicated areas are cleaned and sanitized to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard shelves (below counters) throughout the store were observed to have dust and debris build-up in them. Please ensure that the shelves are kept in a clean and sanitary condition to prevent cross-contamination from occurring.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas had a buildup grease, debris, syrup, grime or dust and need to be cleaned: underneath the cookline, deep fryer and prep coolers, ceiling fans, ceiling tiles, underneath pop syrup dispensers, underneath the ice machine, and underneath shelving in the walk-in cooler.A few mice droppings were noted under the dry storage shelving area. Please clean and sanitize with PPE.
  8. Monitoring Inspection

    0 infractions