Schooner's Pub

Bottle of sanitizer was not properly labeled as to its contents

Bar area using hydrogen peroxide mixture to sanitize counters. No test strips or testing device available, , Advised staff to use the same sanitizer as kitchen (200 ppm Quat sanitizer)

Prep cooler measured at 10C., , Items removed from this cooler. Service prep cooler so that cold foods maintain a temperature of 4C or below.

Buckets of clam chowder placed at room temperature to cool. , , Hot foods are to be cooled quickly. Advised staff to place containers of clam chowder in an ice bath

1. No pest control records available onsite, , 2. Mouse droppings observed under shelving units by walk-in cooler

1. Floor tile in the walk-in cooler was chipped. , , 2. Holes observed in the wall behind the prep counter. , , All surfaces are to be smooth, non-porous, and easy to clean

Buildup inside pop gun dispenser.

Ice scoop stored directly in ice. Corrected during inspection, , Store ice scoop in a clean and sanitary manner

Accumulation of food debris under shelving units

Garlic butter was stored on the counter in the kitchen with a surface temperature of 31°C., Food discarded.

Handwashing sink was obstructed with cooking utensils including cutting board, bowls and pots., The utensils were promptly removed.

The handwashing sink hot water faucet was not working. The staff indicated that the faucet is trinkling water and had to be turned off., Fix the hand sink hot water faucet.

The walls of the dishwashing area were in disrepair. There were gaps between the sink and the wall tiles. The surfaces were also not smooth and easily cleanable. There was also black mold growth on the surfaces. Please fix the dishwashing area to ensure that all surfaces remain free of mold, be smooth, easily cleanable, and impervious to moisture., **FIX THE DISHWASHING AREA., **OUTSTANDING (2023-10-13).

Walk-in cooler fan covers were accumulated with dirt., Clean the walk-in cooler fan covers.

Accumulation of grime and old food debris was noted under the dishwasher (left side). Please clean., **OUTSTANDING (2022-12-08). Cleaning needed under both sides of dishwasher., **OUTSTANDING (2023-09-06). There was still accumulation of grime, grease, and old food debris underneath the dishwasher (all areas). , **OUTSTANDING (2023-10-13).

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Underneath the grill/fryer area., - Underneath the dishwashing sink., - Underneath the dishwasher., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A QUAT sanitizer solution was prepared during the inspection. However, the QUAT sanitizer solution was measured at >400-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.

BAR STATION: The low-temperature, chemical dishwasher with iodine solution was measured to have 0-ppm iodine concentration. The dishwasher was tested three times. The inspector informed the staff/operator to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed., **FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION., **OUTSTANDING (2023-10-13). The glasswasher was still measured with 0-ppm iodine.

The shelves of the stand-up cooler had rust accumulation. The inspector informed the staff that all food-contact surfaces must be free of rust to prevent contamination during storage. Please fix (repair/replace) the shelves of the cooler., **FIX THE SHELVES OF THE COOLER., **OUTSTANDING (2023-10-13).

The walls of the dishwashing area were in disrepair. There were gaps between the sink and the wall tiles. The surfaces were also not smooth and easily cleanable. There was also black mold growth on the surfaces. Please fix the dishwashing area to ensure that all surfaces remain free of mold, be smooth, easily cleanable, and impervious to moisture., **FIX THE DISHWASHING AREA., **OUTSTANDING (2023-10-13).

Accumulation of grime and old food debris was noted under the dishwasher (left side). Please clean., **OUTSTANDING (2022-12-08). Cleaning needed under both sides of dishwasher., **OUTSTANDING (2023-09-06). There was still accumulation of grime, grease, and old food debris underneath the dishwasher (all areas). , **OUTSTANDING (2023-10-13).

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Underneath the grill/fryer area., - Underneath the dishwashing sink., - Underneath the dishwasher., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution (200-ppm QUAT) was prepared during the inspection.

Containers with food were stored on the floor in the walk-in cooler. The inspector informed the staff/operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor., **STORE ALL ITEMS ABOVE THE FLOOR.

A refrigeration unit, being the food prep table and the stand-up cooler, was measured at 8.0°C and 7.4°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.

An improper temperature control of food was noted during the inspection where high-risk food items, being pre-cooked chicken wings, were left in room temperature, measured at 15°C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.

All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. Also, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report., **EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.

BAR STATION: The low-temperature, chemical dishwasher with iodine solution was measured to have 0-ppm iodine concentration. The dishwasher was tested three times. The inspector informed the staff/operator to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed., **FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION.

There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the staff to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.

BAR STATION: There were test strips available for the iodine sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired. The staff also mentioned that they test the glasswasher once a week. The inspector informed the staff that the glasswasher must be tested at least once daily before use to ensure that it reaches adequate concentration prior to use. Records indicating this daily testing was also not provided during the inspection. Please ensure to record the iodine concentration of the glasswasher daily before use., **OBTAIN VALID TEST STRIPS. TEST GLASSWASHER DAILY.

There was no Food Safety Training Certificate provided during the inspection. The staff mentioned that their previous Food Safety Training was completed outside the county, and that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff that they must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.

The shelves of the stand-up cooler had rust accumulation. The inspector informed the staff that all food-contact surfaces must be free of rust to prevent contamination during storage. Please fix (repair/replace) the shelves of the cooler., **FIX THE SHELVES OF THE COOLER.

The walls of the dishwashing area were in disrepair. There were gaps between the sink and the wall tiles. The surfaces were also not smooth and easily cleanable. There was also black mold growth on the surfaces. Please fix the dishwashing area to ensure that all surfaces remain free of mold, be smooth, easily cleanable, and impervious to moisture., **FIX THE DISHWASHING AREA.

There were broken/cracked food equipment noted, being the serving boards. The inspector informed the staff/operator that all kitchen equipment used must be kept in good condition, and free from cracks or breaks. Please ensure to discard all kitchen equipment/tools/containers that had cracks or were broken.

Accumulation of grime and old food debris was noted under the dishwasher (left side). Please clean., **OUTSTANDING (2022-12-08). Cleaning needed under both sides of dishwasher., **OUTSTANDING (2023-09-06). There was still accumulation of grime, grease, and old food debris underneath the dishwasher (all areas).

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Underneath the grill/fryer area., - Underneath the dishwashing sink., - Underneath the dishwasher., **PLEASE CLEAN THE AFOREMENTIONED AREAS.