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1979 Bar & Grill

1418 14 Avenue Wainwright AB T9W 1J8 · Food - General

11 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooler next to grilling area still not repaired and staff storing high risk foods in the cooler, temperatures up to 17ºC, all high risk foods in this unit discarded again.- Above noted cooler not to be used until properly repaired -- Verbal warning given to staff member at this time -
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooler next to grilling area = 6 to 14ºC, At this time all high risk foods in this unit discarded, low moved to other working coolers in kitchen.- Above noted cooler not to be used until repaired -- All other coolers throughout premise (including basement) = 1 to 4ºC- All freezers throughout premise (including basement) = -19ºC and lower- Hot holding unit = 66 to 79ºC
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed large amounts of grease and particulate build up on surfaces, especially the ceiling and wall surfaces in kitchen by oven/processing area -- Directed operators to thoroughly clean the kitchen surfaces -
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Foods must not be thawed or stored at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line coolers were all above 4c when tested.Food destroyed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A through cleaning is required.