Argos Bar Bistro
101 - 150 Bellerose Drive St. Albert AB T8N 7A4 · Food - General
11 inspections
- Risk Management Inspection
6 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?
- ***Food safety logs were not available for review. Records are to be completed and available for review during inspections.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***There were clean plates being stored underneath the paper towels for the hand sink. Discussed that the plates could become contaminated and they were moved away during the inspection. Staff asked about covering with a towel but that was not acceptable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Bulk food had single use containers being used as scoops. Scoops with handles are to be used and stored with the handles out of the product. Staff removed and replaced with acceptable scoop again.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were inserts that were stacked up wet and not air dried before storage. This can promote the growth of bacteria and moulds on the food contact surfaces. Ensure dishes and utensils were allowed to air dry prior to storing them. showed staff effective drying layout during the inspection. Nested items were separated to allow air drying.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***There were inserts with tape present and unclean containers being stored in with the clean equipment. Staff took one of the inserts and scrubbed it, he also removed the tape from the inserts. Discussed that the dishwasher was not always effective in removing built up dirt or tape and that tape was not a cleanable surface.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- ***The FHP was relocated during this inspection to be beside the AGLC license and there it could be seen by the public. Bar staff moved to post beside the AGLC license during the inspection.
- 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?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- ***There were bacon wrapped dates that had been sitting out at room temperature that were discarded during the inspection. They were 22C.Education was provided that food out had to be timed and then discarded. It could not be returned to the cooler.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ***Staff were educated about hand washing before gloves were put on and when changing gloves. Staff went and washed her hands.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Food was being stored uncovered between serving. Ensure if food is not actively being served that food is covered and protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Bulk food had single use containers being used as scoops. Scoops with handles are to be used and stored with the handles out of the product.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The glasswasher was not adequately sanitizing the glasses. There was no measurable sanitizer present. The sanitizer source container was changed and the unit was run until there was an effective sanitizer concentration. Manager was instructed to ensure that any glasses that had previously been put through the glass washer were re-done to ensure that they were sanitized between customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Discussed that the discoloured test strips may not provide an accurate reading. Discoloured test strips were discarded during the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- ***The Food Handling Permit was not posted where the public could see it. Corrected during the inspection. The FHP expiring May 2026 was put at the front of the clipboard and moved so it could be seen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were inserts/equipment with tape in the clean dishes area. Tape is not a cleanable surface that can be sanitized. Ensure uncleanable surfaces are removed prior to washing and sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Dishes and inserts appeared to be stored nested and wet. Discussed that the equipment was to be allowed to air dry before being stacked.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were noted to be stored on the hand washing faucet in the bar area and two were noted to be hanging off one of the staff members aprons.Please be advised all cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Three freezers (two chest and one standup) were noted with food items in the underground parking lot with access to the public.Please remove all food and food related items from the underground parking lot. The operator indicated that they would be moving all these to Sorrentino's located in St. Albert.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were stored on prep counters. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters. These were removed during the inspection.2. The concentration of quat solution was noted to be at 100 ppm. The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure that quat solution is maintained at 200 ppm at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- It was noted that the facility is using a counter to store food items. The barrier installed is not tall enough to protect food items from contamination by patrons or sneeze.Please either do not use this area for food storage purposes or do not have clients in this area or install a tall barrier between food and patrons including a sneeze guard. In the interim, the operator removed chairs from this area during the inspection. Please install a sneeze guard.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A blue storage container was noted to be stored inside the back hand washing sink and a water Carafe was noted in the front prep area hand washing sink making both hand washing sinks inaccessible for food handlers to wash hands. Please note that all hand washing sinks must be accessible for food handlers to wash hands at all times. Please do not use hand washing sinks for any other purposes. All dishes were removed during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- All food and food related items must be removed from the basement parking stall that they are currently being stored in. No food or food-related items are to be stored there without meeting requirements and successfully applying for a food handling permit for a warehouse space.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- All food and food related items must be removed from the basement parking stall that they are currently being stored in. No food or food-related items are to be stored there without meeting requirements and successfully applying for a food handling permit for a warehouse space.
- 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 basement parking stall, which food and food-related items are currently being stored in, does not meet requirements for floors, walls and ceilings needing to be smooth, impervious to moisture and easy to clean. It is also not secured in any way to prevent possible contamination from the public.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- 1. The washroom walls are not sealed. Please seal walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required. Please clean and sanitize the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat solution was noted to be at 50 ppm.Pleas calibrate the auto dispenser and ensure it is maintained at 200 ppm at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A soap and paper towel dispenser were not observed by the bar area hand washing sink. Please install soap and paper towel dispenser.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water was not observed at the time of inspection. Please ensure that hot running water is present in the facility at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The washroom walls are not sealed. Please seal walls. 2. The concrete is not sealed in the front prep area.Please seal the concrete. 3. A duct tape and cardboard was noted on the wall of the walk-in-cooler. Please re-mediate this concern. 4. An insulation foam was noted on a pipe of the walk-in-cooler. Please cover this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required. Please clean and sanitize the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions