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Bar Leland

5009 50 Avenue Ponoka AB T4J 1R7 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand 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?
      • At the time of the inspection the carpet flooring north of the pool table was observed to be substantially wet due to water leak originating from the ceiling above the carpet.The ceiling tile was observed to be substantially water damaged and was bowing due to the extent of the damage. The tile was leaking at a rate of approximately 1 drip per second. The source of leak could not be observed by the inspector at the time.What carpet was tested using the public health inspector’s moisture probe. The carpet was determined to have a word moisture equivalent (WME) of 82.7%. Picture of the leaking tile and wet carpet were taken at the time of the inspection.Ensure that the source of the water leak is repaired, that the damaged ceiling tile is replaced, and that the carpet is fully dried to prevent mould growth.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer to confirm that frozen precooked foods are adequately reheated prior to being served to customers is required.Ensure that a suitable thermometer is available at all times to confirm the internal temperatures of reheated foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility's mechanical glass washer used to rinse and sanitize glassware was not operating as intended at the time of the inspection.The machine's sanitizer concentrate container did not contain an adequate concentration of chlorine and the machine's chemical feed line was not able to transport the liquid to the pump for dispensing into the wash compartment.The machine must be serviced so that it is able to sanitize reusable utensils, equipment and glassware.The facility will utilize customer disposable glasses until the machine can be repaired and will not conduct any food handling other than dispensing drinks from their original containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the facility's chosen food surface sanitizer are required to confirm the concentration of mixed sanitizer solutions, and to confirm that the bar's glass washer is obtaining a satisfactory sanitizer concentration.