17C Ste. Anne Street
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Riverbank Bistro - Kitchen
Ce restaurant a été inspecté 8 fois depuis le 25 janvier 2024, avec 5 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
***Food safety record keeping was not available for review. Record sheet was provided during the inspection and a online copy will be sent with this report.
***Discussed effective cooling as there was a large volume of rice in the colander in the cooler. The surface temperature was 24C (cooling quickly), the internal temperature was 56C (not cooling quickly). Spreading out the food will promote quicker cooling than having them all piled up together. Operator spread the rice out into a couple containers to promote quicker cooling.
***The pest control records were not available for review. Ensure records are kept onsite. One month was observed on the phone during the inspection.
***General sanitation needs improvement. There was a buildup of grease and food debris on bulk containers, splashes and soiled areas on the walls and vertical surfaces, the shelf where plates were stored (across from the pizza oven) was unclean (or uncleanable). Clean and ensure finishes can be maintained in a clean and sanitary condition.
***The two dry storage areas had the wall between them removed without plans being submitted and approved. Education was provided that when structural changes are made, the PHI is to be informed and provided with plans prior to construction/deconstruction.
2 infractions
***There were used/soiled cleaning cloths being left on the counter between uses. Discussed and they were moved to the sanitizer solution.
***Discussed effective cooling as there was a large volume of half chickens present in the cooler that were not being cooled quickly. Spreading out the food will promote quicker cooling than having them all piled up together. Operator spread them out on several cooking sheets upon request.
Aucune infraction
1 infraction
***Chlorine test strips were not accurately measuring the sanitizer concentration. Ensure working test strips are used and the readings are recorded.
Aucune infraction
Aucune infraction
4 infractions
***Chlorine sanitizer concentration was not being checked regularly (concentration was <<100ppm). Staff diluted down upon request.
***Unacceptable bleach sanitizer was being used (Performance colour guard product was present). Discussed that no additives were to be in the bleach source bottle.
***Should be checking the sanitizer concentration each time it is made to ensure proper concentration is made and maintained. Concentration of chlorine sanitizer in the cleaning cloth container was not checked and corrected before being put in use.
***Pest control was not available for review. Ensure pest control records are completed monthly and kept onsite for review.