The Joyce On 4th Pub

Moldy butter chicken, dated October 20th, was observed in the food preparation cooler in the center of the upper kitchen., , Ensure that all stored and prepared food is safe for human consumption.

The ambient air temperature of the food preparation cooler in the center of the upper kitchen measured 9.7 degrees Celsius. Internal food temperatures of high-risk ranged from 7.9 to 15.9 degrees Celsius. Food was discarded., , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater. Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.

November 5, 2024:, , The internal temperature of buckets of gravy stored in the walk-in cooler that were prepared either November 3 or 4, 2024, ranged from 9 to 15.4 degrees Celsius., , Discard the gravy. Implement a written active cooling procedure for high-risk foods in the facility., , March 25, 2024:, , Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. , , Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process. , , *Repeated violation. Three pieces of cooked beef were measured at an internal temperature of 9.1C. A large container of meat stew was probed at an internal temperature of 13.2C. Noted food items were identified as having cooled for at least 16 hours and were destroyed onsite. , Staff noted that ice baths were no longer being conducted, and that an ice wand was not being used. Ensure that cooked foods are capable of rapidly cooling food as required.

The residual concentration of chlorine at the dish level during the sanitizing cycle for the kitchen dishwasher was initially tested at greater than 10 ppm, but less than 50 ppm. , , The dishwasher technician arrived during inspection and repaired the dishwasher. Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher maintains a sufficient level at all times (100 ppm chlorine).

There was initially no detergent hooked up to the glasswasher in the bar., , Bottle was changed during inspection. Ensure that dishwasher chemicals are maintained

The faucet for the east bar handwashing sink was dripping. The nearest paper towel dispenser was too far from the handwashing station., , Repair the east bar handwashing sink to stop the dripping at the faucet. Ensure handwashing supplies are available in the immediate area of hand wash sinks.

There was no soap or paper towels, no soap or paper towel dispenser at the west handwashing sink at the bar., , Ensure that liquid soap and paper towels in suitable dispensers are directly available at all handwashing sinks.

There was evidence of a significant rodent infestation in the food establishment. An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on countertops, on shelving in both the upper and lower kitchens next to food storage containers and dishes, on a tray containing food containers, within the storage box under the pizza ovens containing pizza pans and racks, on the base of the floor mixer, on the platform next to a compressor, on storage containers in the under-stair storage area, and on floors throughout the facility. , , - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services, Public Health Inspector;, - Remove and safely dispose of mouse droppings, mice and any harbourage materials;, - Clean and disinfect all surfaces contaminated by mouse excrement;, - Discard any food that has or may have been contaminated by rodent tampering, harbourage or excrement;, - Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points;, - Follow all recommendations provided by your professional pest control operator;, - Provide the last 12 months of pest control reports from your professional pest control operator to an Alberta Health Services, Public Health Inspector for review

The iodine test strips were water damaged., , Ensure that all iodine sanitizer test strips are available for use

Chlorine test strips could not be located., , Ensure that all required sanitizer test strips are available for use.

The plumbing fixture for the west bar handwashing sink was loose., , Repair the faucet for the west bar handwashing sink so it is secure.

There was a plumbing leak under the pre-rinse sink in the dishwashing area. A bucket had been placed under the plumbing leak to catch the wastewater. , , Properly repair the leaking plumbing and remove wastewater bucket.

There was a plumbing leak under the two compartment food preparation sink in the basement kitchen. A bucket had been placed to catch the wastewater., , Properly repair the leaking plumbing and remove wastewater bucket.

There was a sewer gas odour by the kitchen dishwasher., , Investigate and abate the source of the sewer gas odour in the facility.

The lid of the chest freezer in the upper kitchen was damaged., , Repair or replace the chest freezer. Ensure that all food equipment is in good working order.

Soil accumulation and broken glass was present on floors in the bar., , Thoroughly clean and sanitize all surfaces in the bar area.

The storage area under the stairs had an accumulation of disorganized items that were not associated with or required for the operation or maintenance of the food establishment., , Declutter and organize the area under the stairs so there are clear sightlines. Remove items that are not associated with or required for the operation or maintenance of the food establishment.