Skip to content
Loading map…

53 on Ross

4930B 50 Street Red Deer AB T4N 7X7 · Food - General

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was noted to be in need of cleaning at the time of inspection. Please ensure that the ice machine interior is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was visibly dirty with a black residue and grime on the inside of the unit.Please clean and ensure that food equipment is maintained in a sanity manner.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
  8. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles in the kitchen area were observed to have inadequate labelling at the time of inspection. The operator was informed and asked to correct the bottle labels to clearly indicate the bottle contents.Please ensure that chemicals are labelled adequately to ensure safe food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were observed to be in need of cleaning at the time of inspection.Please ensure that the fan covers are cleaned to ensure safe and sanitary food handling.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Downstairs kitchen, Chlorine sanitizer spray bottle was measured with test strips to be over 200 ppm. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Upstairs bar, Chlorine Spray bottle was measured with test strips to be 0 ppm. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all chlorine sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achieved.Chlorine test strips were available, and not expired, valid until 2026Quats strips were available but expired, in 2023. Please ensure You resupply your quats test strips if you wish to keep using quats as a sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher, which uses chlorine sanitizer, initially tested at 0 ppm due to issues with the sanitizer line not priming. After troubleshooting, the operator successfully primed the line, resolving the issue and achieving a consistent chlorine concentration of 100 ppm, confirmed with test strips.Please monitor the dishwasher regularly and use test strips to ensure it continues functioning correctly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0 ppm at the time of inspection. The operator was asked to make a new solution. Please ensure that bleach sanitizer is diluted/mixed to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Half-frozen beef and pork steaks were observed to be defrosting in cold still water. The food items were then placed under cool running water after a discussion with the operator. Please ensure proper defrosting methods are used to thaw foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was observed to be dispensing 0 ppm of chlorine sanitizer. The sanitizer bulk solution bottle was replaced and the dishwasher was run for a couple of cycles. A reading of 100 ppm of sanitizer was measured during the rinse cycle. Please ensure that dishwashing equipment is maintained in a condition that adequately cleans and sanitizes dishware.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front bar hand sink was observed to be without paper towels at the time of inspection. A new stack of paper towels was provided for the hand sink after a discussion with the operator. Please ensure that hand washing stations are adequately stocked to help encourage regular and proper hand hygiene.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back doors were observed to have light coming through the side and bottom edges. Please ensure that the weatherstripping in the noted areas are repaired or replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cup of used bar utensils was observed in a 0 ppm bleach sanitizer solution. The operator was asked to change the solution.Please ensure that utensils are stored in a manner that prevents the growth of bacteria.
  11. Initial Inspection

    0 infractions