Let's Smash Burger

One compartment of the three compartment sink is to be used as a hand sink (as mentioned in the Dec 19, 2024 routine inspection report). However, another faucet is required so when dishwashing is being done, there is a working faucet for the "handwashing sink". Please also install a divide/ splash guard between the two compartment sink and hand sink.

- Multiple damp and used cloths laying on surfaces., , Ensure cloths are changed when they become damp or dirty, or store in a sanitizer bucket when not in use., , Guidelines for the use of wiping cloths: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

No handwashing prior to glove use., , Ensure hands are washed prior to putting gloves on and after taking gloves off.

Two spray bottles holding different liquids were not labelled. , , Ensure all containers are labeled with its contents.

- Raw meat left unattended at the back when customers came in. The raw meat ended being out for the entirety of the inspection. , , Ensure high risk foods are placed back in the cooler when not being prepared to prevent it from being temperature abused (stored between 4C and 60C for an extended period of time).

Sanitize step not described for 2 compartment manual dishwashing methods. Observed blenders being washed at the front of house hand sink., , Ensure proper manual dishwashing methods are done: wash with soap->rinse with clean water -> submerge in sanitizer for 2 min. Dishwashing must be done at the dishwash sinks and not at the hand sink. , , Poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf

Equipment holding racks are above the one compartment sink that is used for handwashing at front of house. , , This is not a safe space for drying as splashes from handwashing can land on the clean food equipment. Please move the equipment holding racks away from the hand sinks so the equipment stored here is protected from possible contamination.

- Raw meat was stored above sauce containers. , , Ensure raw meat is stored separate and away from other foods. Do not store raw meat above other food items. Recommendation: store raw meat on the bottom shelf.

Test strips provided in a clear vial without a label/ instructions for use. , , Ensure chlorine test strips have label with instructions and color chart.