160 Centre Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Drumheller Memorial Arena - Upper Level Concession
This restaurant has been inspected 16 times since September 5, 2023, with 7 in compliance, 9 not in compliance, and 0 closures on record.
No violations
No violations
3 violations
Facility low-temperature dishwasher sanitizer concentration was at 25 ppm chlorine. The sanitizing solution jar for the equipment was very low in quantity. Concentration of the sanitizer was low; this implies that utensils are not adequately sanitized. Operator was advised to clean and sanitize utensils in the 2-compartment sink in the kitchen using the 3-step method with chlorine as the sanitizing solution at 100 ppm.
Ceiling areas above the fridge near the exterior door and above the dishwasher appeared dusty. Operator mentioned that the ceiling will be clean by the end of the day. , , *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
Ceiling areas above the fridge near the exterior door and close to the ventilation canopy appeared dusty. Operator mentioned that the fan system is not working properly, and the landlord has contacted one company to fix it, but they are waiting on the parts ordered for the repair. , , *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
1 violation
Ceiling areas above the fridge near the exterior door and close to the ventilation canopy appeared dusty. Operator mentioned that the fan system is not working properly, and the landlord has contacted one company to fix it, but they are waiting on the parts ordered for the repair. , , *Clean. Ensure these areas are clean daily to prevent contamination of food during preparation.
No violations
2 violations
1. Ventilation canopy and surrounding aluminum guard appeared greasy. Operator stated that had contacted the company and waiting for appointment date from the contractor to get the canopy clean., , *Clean, , 2. Shelves in the standing cooler in the small storage room appeared rusty. , , Ensure to paint or replace the cooler shelves.
Ceiling area above the fridge near the exterior door and close to the ventilation canopy appeared dusty., , *Clean
3 violations
Food handling permit posted onsite expired September 2024. Operator stated that she had paid but do not have it printed. Operator will post the new permit onsite.
1. Ventilation canopy and surrounding aluminum guard appeared greasy. Operator stated that had contacted the company and waiting for appointment date from the contractor to get the canopy clean., , *Clean, , 2. Shelves in the standing cooler in the small storage room appeared rusty. , , Ensure to paint or replace the cooler shelves.
Ceiling area above the fridge near the exterior door and close to the ventilation canopy appeared dusty., , *Clean
No violations
No violations
No violations
1 violation
The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
1 violation
The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
1 violation
The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
5 violations
The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The manual 3-step sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. , , Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
Observed packaged foods, minced beef, and other food items stored in reusable grocery bags in the freezers and cooler at the time of inspection. Educate operator on the use of appropriate food packaging or storage containers. Operator removed food items from the grocery bags during the inspection., , Ensure foods are store in appropriate food grade bags to prevent any accidental contamination during storage.,
No violations
2 violations
Observed used wash cloths placed on the food prep table. Thus, the food contact surface is being contaminated. Operator stated that the cloths are used to clean the food contact surfaces and washed at the end of the day., , Operator was educated on use and storage of wash cloths for cleaning and sanitizing food contact surfaces. Operator prepared chlorine solution in a bucket for sanitizing food contact surfaces. Chlorine sanitizing solution was at 100 ppm., Ensure wash cloths are stored in sanitizing solution when not in use. Change sanitizing solution at least 2- 4 hours after preparation.
- Ceiling area above the white fridge appeared dusty., - The shelf above the dish washing equipment appeared dusty., - Floor area behind the stove was wet and dirty
Pest control monitoring checklist not available at the time of inspection.
A Valid food handling permit was not available on site at the time of inspection.
- The surrounding surfaces of the 2-compartment sink, industrial stove and a section of the ventilation canopy was observed to be in need of cleaning at the time of inspection. The operator had mentioned that deep cleaning of the kitchen has been scheduled on one of their upcoming days off. , - No sanitation checklist available at the time of inspection., , , *Clean to ensure safe food handling. , * Develop a sanitation checklist to ensure that the food establishment is being cleaned and maintained in a sanitary condition