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All Jacked Up Bar and Grill

2020 17 Avenue Didsbury AB T0M 0W0 · Food - General

11 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Disposable plastic containers were observed being stored directly inside of bulk food containers. These containers are not suitable as utensils stored in this manner due to their lack of handles that can be reliably kept out from food. Containers were removed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap in between ceiling panels in the walk-in cooler. Staff advised that one of the panels was recently opened to access the compressor for the cooling unit. Cover or seal gaps in indicated area to ensure these surfaces can be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corner wall beside the grill top and wall behind the stand mixer are damaged. Repair noted areas to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**There was a significant build-up of grease and food debris under the cooking equipment. Clean area under and around fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring underneath shelving in the walk-in cooler requires cleaning. Clean indicated area.
  2. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar's handwashing sink does not have a suitable paper towel dispenser. Provide a suitable paper towel dispenser in the bar area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap in between ceiling panels in the walk-in cooler. Staff advised that one of the panels was recently opened to access the compressor for the cooling unit. Cover or seal gaps in indicated area to ensure these surfaces can be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wood shelf, observed as used to store an ice scoop directly above the bar ice well, is worn with exposed raw wood surfaces. Modify or finish surface to render shelf completely smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**There was a significant build-up of grease and food debris under the cooking equipment. Clean area under and around fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring underneath shelving in the walk-in cooler requires cleaning. Clean indicated area.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard adjacent to storage shelving in the back equipment storage area is peeling from the wall. Reaffix baseboard or otherwise seal area between wall and floor to render the surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap in between ceiling panels in the walk-in cooler. Staff advised that one of the panels was recently opened to access the compressor for the cooling unit. Cover or seal gaps in indicated area to ensure these surfaces can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**There was a significant build-up of grease and food debris under the cooking equipment. Clean area under and around fryer.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The available chlorine sanitizer was measured at a concentration of 50ppm. Sanitizer was adjusted to 100ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Visibly soiled cardboard was observed being used as a storage surface for utensils and food equipment on shelves and in drawers. This material is unsuitable as a storage surface due to its inability to be properly cleaned. Remove cardboard or replace with a material that can be easily cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen prep cooler was measured at a temperature of 7-9C. Staff advised that this temperature was set to prevent freezing of stored vegetables.Adjust cooler temperature to ensure it maintains perishable foods at a temperature of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a gap in between ceiling panels in the walk-in cooler. Staff advised that one of the panels was recently opened to access the compressor for the cooling unit. There are gaps present in ceiling tiles above food preparation areas in the kitchen. Cover or seal gaps in indicated areas to ensure these surfaces can be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard adjacent to storage shelving in the back equipment storage area is peeling from the wall. Reaffix baseboard or otherwise seal area between wall and floor to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above several food handling and utensil storage areas in the kitchen has a buildup of debris. The containers used to store clean pizza pans were unclean. Clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**There was a significant build-up of grease and food debris under the cooking equipment. Clean area under and around fryer.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils and equipment stored in the kitchen was observed being stored in cardboard boxes placed directly on the floor. Store clean equipment in non-absorbent containers or on suitable shelving off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. - April 11, 2024: staff advised they are cleaning the area once a week. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently. *Clean area under and around fryer.
  6. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The observed handwashing of food handlers in the kitchen was insufficient in frequency and not of a proper technique. Immersion of hands in bucket of chlorine-based sanitizer was observed being used as an alternative to handwashing. Ensure that staff are washing hands in a manner and frequency acceptable for the sanitary handling of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar:Paper towel not stored in holder at hand sink.COMPLETE THE FOLLOWING:1. Please acquire a holder, so that paper towel is protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The side of the stainless-steel backsplash behind the cooking line has an uncapped side, exposing insulation that would be difficult to clean as needed. Cover exposed insulation to render this surface smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the drink preparation area of the bar were observed to be damaged. Repair damaged ceiling over drink preparation areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils and equipment stored in the kitchen was observed being stored in cardboard boxes placed directly on the floor. Store clean equipment in non-absorbent containers or on suitable shelving off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. - April 11, 2024: staff advised they are cleaning the area once a week. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently.
  7. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer was not available onsite to verify cooking/cooling temperatures of food.Display thermometers were not observed in kitchen prep coolers to verify refrigeration temperatures. Acquire working thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar:Paper towel not stored in holder at hand sink.COMPLETE THE FOLLOWING:1. Please acquire a holder, so that paper towel is protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tile located on the wall at the side of the kitchen cooking line was observed to have several damaged areas with missing caulking, creating gaps in the wall and shelving that would be difficult to properly clean. Seal or otherwise render this area smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the drink preparation area of the bar were observed to be damaged. Repair damaged ceiling over drink preparation areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils and equipment stored in the kitchen was observed being stored in cardboard boxes placed directly on the floor. Store clean equipment in non-absorbent containers or on suitable shelving off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. - April 11, 2024: staff advised they are cleaning the area once a week. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently.
  8. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff advised that handwashing was conducted using a stagnant bucket of chlorine sanitizer.Handwashing by kitchen staff must be conducted at an appropriate sink using warm running water, liquid soap, and paper towel.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were observed stored directly on the floor in the dry storage room. Store flour in suitable non-absorbent containers or off the floor to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working probe thermometer was not available onsite to verify cooking/cooling temperatures of food.Display thermometers were not observed in kitchen prep coolers to verify refrigeration temperatures. Acquire working thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of gravy stored in the cooler was measured at an internal temperature of 48.3C. Staff indicated that gravy had been cooling for at least four hours. The quantity of gravy and cooling method used would have made proper cooling improbable. Gravy was destroyed onsite during inspection. Prepare and complete a cooling procedure for gravies and soups which will allow food to cool from 60C to 4C within four hours. Use ice baths and/or shallow, wide containers to facilitate the rapid cooling of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar:Paper towel not stored in holder at hand sink.COMPLETE THE FOLLOWING:1. Please acquire a holder, so that paper towel is protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above the drink preparation area of the bar were observed to be damaged. Repair damaged ceiling over drink preparation areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tile located on the wall at the side of the kitchen cooking line was observed to have several damaged areas with missing caulking, creating gaps in the wall and shelving that would be difficult to properly clean. Seal or otherwise render this area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the utensils and equipment stored in the kitchen was observed being stored in cardboard boxes placed directly on the floor. Store clean equipment in non-absorbent containers or on suitable shelving off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The container used to store the scoop was the ice machine was observed to be visibly unclean. Clean and sanitize containers used for utensil storage more regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. - April 11, 2024: staff advised they are cleaning the area once a week. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of flour stored in cardboard boxes in dry storage room. COMPLETE THE FOLLOWING:1. Please store flour in food grade containers that are durable and waterproof, as cardboard is absorbent to moisture. Or store bags off the floor to protect from contamination and facilitate cleaning in the area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar:Paper towel not stored in holder at hand sink.COMPLETE THE FOLLOWING:1. Please acquire a holder, so that paper towel is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. - April 11, 2024: staff advised they are cleaning the area once a week. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and food debris under the cooking equipment. COMPLETE THE FOLLOWING:1. Please clean area noted above more thoroughly and frequently.
  11. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired in October 2023. COMPLETE THE FOLLOWING:1. Replace test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hook for the hand sink hose was in disrepair. COMPLETE THE FOLLOWING:1. Repair/replace the hook.
    • 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?
      • **OUTSTANDING**1. There was a small gap observed along the bottom of the back door in the kitchen. Sunlight could be seen through this gap. COMPLETE THE FOLLOWING:1. Replace weather strip to prevent entry of pests into kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of flour on the mixer.COMPLETE THE FOLLOWING:1. Please ensure the mixer is cleaned an sanitized after staff are done using the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant buildup of grease and food debris under the cooking equipment. 2. There was a buildup of debris in the hard-to-reach areas below the back prep table. COMPLETE THE FOLLOWING:1. Please clean areas noted above more thoroughly and frequently.