Inspections de santé des restaurants à Drumheller

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.

Chlorine sanitizer test papers were not available to check the concentration of prepared sanitizer solution., , ensure applicable sanitizer test papers are available onsite to check that the sanitizer concentration is adequate to effectively sanitize equipment and utensils.

The food handling permit posted on site expired september 30, 2023., , ensure valid permit is available and posted on site.

Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. this implies that the equipment is not adequately sanitizing glass wares., , ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use., , domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. , there is a 3-compartment sink in the back area for handwashing of dishes. operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.

- temperature of the hot dogs inside the hot dog equipment was at 55 c. , - no thermometer available to check temperature of hot dogs at the time of inspection., , * ensure the food is adequately cooked to appropriate temperature., * provide functional thermometer to use in the facility to ensure food temperature is adequate and maintained at appropriate temperature of 60 c and above when food is on hold., , ice cream freezers temperature; -12 c; -21 c; -18 c., cooler: 3.4 c, ,

- ventilation canopy appeared to be dirty and greasy at the time of inspection., , clean, , *the facility was found to be clean at the time of this inspection.

Black mold-like particles observed on caulking material at the prewash section of the high temperature dishwasher area., , , remove the old caulk entirely and replace it with a new, mold-resistant material., please send photos to the undersigned officer when repair is completed.

2. shelves in the standing cooler by the kitchen entrance appeared rusty. the upper shelves are painted. operator stated that painting of the remaining shelves would be completed soon., , ensure to paint or replace the cooler shelves., **repeated violation, , *ventilation canopy appeared clean at the time of inspection.

A few flies were observed in the facility at the time of inspection., , ensure to come up with a plan and contact a certified pest control company to control the flies in the facility.

*** 25feb2025 - dishwashing part is on back order and repair is scheduled for april. ***, , the chlorine concentration in dish washer was measured to be at 0 ppm at the time of inspection., ensure to repair the dishwasher. utensils can be washed and submerged in 100ppm chlorine solution in one of the dishwashing sinks., , **dishwasher not dispensing appropriate sanitizer concentration when the equipment was run during the inspection. operator mentioned that she switched to the new sanitizer products (hypochlor 12) two days ago and the chemical tubing cleaned but the sanitizer concentration remained at 0 ppm. advised operator to check the chemical tubing again as well as the product and contact equipment technician to have it checked., operator will continue adding bleach solution to manually sanitize the utensils.