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Barbeque King City

10606 97 Street NW Edmonton AB T5H 2L6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was at least 1000ppm.Ensure the chlorine sanitizing solution is at 100ppm which is 2ml of bleach per litre of water. Then you must verify concentration with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk in cooler there are hogs hanging with plastic wrapping their feet. Underneath there is food storage bins with lids containing foods like melons. There is blood pooling on some of the lids of the containers.Do not store any items underneath the hogs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping block is sunken in the front making it more difficult to clean and sanitize.Re-finish chopping block so that it forms smooth and easily cleanable surface.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. BBQ Meat in the front display hot holding cabinet were found to be ~45C using an IR & probe thermometer. 2. Three BBQ chickens were observed hanging at room temperature in the back hallway. Operator stated the facility was preparing to close and the facility does not serve left over product.ACTION REQUIRED: Ensure all hot held products are maintained at 60C. If cooling products, use a digital timer to show you are monitoring time.
    • 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?
      • Minor (3) cockroach activity observed on a glueboard trap. No significant activity observed in food preparation areas. ACTION REQUIRED: continue to follow recommendations of your pest control provider.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket tested at 0ppm chlorine. CDI: sanitizer solution re-made at the time of inspection. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the hot holding cabinet ranged from 40-60C. Ambient temperature was ~50C. ACTION REQUIRED: Ensure all high-risk foods are held at temperatures at or above 60C or at or below 4C. 2) Probe thermometer was not functional, potentially out of batteries.ACTION REQUIRED: repair or replace probe thermometer. 3) Discussed thawing procedures. Staff noted they sometimes that in the sink overnight. ACTION REQUIRED: discontinue thawing high-risk foods at room temperature. Ideally thaw in the cooler. If needed sooner, thaw in the sink under cold, running water.
    • 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 not available.ACTION REQUIRED: Obtain chlorine 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?
      • Paper towel at the back kitchen hand sink & the staff washroom hand sink was not dispensing/fed through properly.CDI: dispenser serviced to feed paper towel properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt accumulation on the exterior of the dry storage bins and on equipment around the dishwashing sinks. ACTION REQUIRED: conduct a deep, thorough cleaning in the above noted areas.