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Athabasca Burger Bar

4719 50 Street Athabasca AB T9S 1A3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution located by the ice cream station was observed to be 200 ppm chlorine. The operator immediately remade the solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard beneath the handwashing sink at the server station was found to have a buildup of dirt, debris, and old creamer containers. Clean and sanitize the entire cupboard to remove all residue and prevent pest attraction.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal thermometer in the walk-in cooler was observed to be non-functional. Temperature monitoring equipment is a requirement for high-risk food storage to ensure temperatures are maintained at 4c to prevent the growth of bacteria. Ensure that the walk-in internal thermometer is replaced or repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. All testing equipment must be up to date to ensure adequate chemical concentration is met for effective sanitizing of food prep surfaces. Ensure that the chlorine test strips are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink, soap dispenser, and paper towel dispenser was observed to have food debris build up. Equipment used to wash hands must be kept in a clean and sanitary manner to prevent cross-contamination and ensure effective and proper handwashing is completed. Please clean and sanitize the handwashing sink area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple surfaces including the kitchen line drawers, the handle of the walk-in cooler, and handle of the stand-up coolers were observed to be sticky and have a buildup of debris. All surfaces in a food preparation area should be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the surfaces are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal thermometer in the walk-in cooler was observed to be non-functional. Temperature monitoring equipment is a requirement for high-risk food storage to ensure temperatures are maintained at 4c to prevent the growth of bacteria. Ensure that the walk-in internal thermometer is replaced or repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. All testing equipment must be up to date to ensure adequate chemical concentration is met for effective sanitizing of food prep surfaces. Ensure that the chlorine test strips are replaced.
    • 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?
      • Expired food handling permit. Invoice has been provided to owner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build-up was observed in the microwave located in the kitchen. All equipment that comes into contact with food is required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. The operator cleaned and sanitized the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple surfaces including the kitchen line drawers, the handle of the walk-in cooler, and handle of the stand-up coolers were observed to be sticky and have a buildup of debris. All surfaces in a food preparation area should be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the surfaces are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed to have a build-up of a mold-like substance. Areas of food storage are required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the fan in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink, soap dispenser, and paper towel dispenser was observed to have food debris build up. Equipment used to wash hands must be kept in a clean and sanitary manner to prevent cross-contamination and ensure effective and proper handwashing is completed. Please clean and sanitize the handwashing sink area.
  7. Demand Inspection

    1 infraction

    • 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?
      • Expired food handling permit. Invoice has been provided to owner.