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Barkada Grill

12 - 7710 50 Avenue Red Deer AB T4P 2A5 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizers in use were Clean-In-Place (CIP) buckets correctly used for used wiping cloths with chlorine sanitizer.In the back kitchen, the CIP bucket was measured at 100 ppm chlorine, which is within the required concentration range(100-200ppm_.---In the front till area, the CIP bucket tested at below 50 ppm chlorine, which is inadequate for effective sanitizing.The operator remade the solution, preparing a new chlorine sanitizer at 200 ppm.---Please ensure chlorine sanitizer solutions are tested more regularly so low concentrations are identified promptly and new solutions are prepared before existing solutions become ineffective.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks provided warm water and were stocked with soap and paper towels.---The back-kitchen handwashing sink had a strainer in the drain that was full of food particles.The operator cleaned the strainer and agreed to use the sink solely for handwashing.Please ensure this sink is used only for handwashing and not for discarding food waste or cleaning dishes.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the backroom were correctly stored in Clean-in-Place (CIP) sanitizer buckets, when not in use.The sanitizer solution was measured at over 1000 ppm, as determined by diluting the solution and testing with chlorine test strips.The operator corrected this during the inspection by preparing a new solution. Please ensure that all sanitizer solutions are regularly tested to verify they remain within the correct range of 100–200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The prep cooler contained multiple containers of sliced vegetables without lids, stacked on top of each other.The operator corrected this during the inspection by covering each container with plastic wrap and no longer stacking them.Please ensure that all food products are stored in sealed containers and arranged in a manner that does not introduce any risk of contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator was thawing shrimp in a sink without running water. The operator confirmed it had been there for less than 30 minutes, and the shrimp remained frozen, measuring -5°C on the surface.The operator was instructed on proper thawing procedures and continued to thaw the shrimp under cool running water.Please ensure that all thawing is conducted under cool running water, in the refrigerator, or in the microwave to maintain proper temperature control and prevent bacterial growth.-All refrigerators were measured at 4°C or below, -All freezers were measured below 0°C, with most units close to or below -18°C. -No hot holding was observed at the time of inspection.
    • 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?
      • Observation:The side door in the kitchen, leading to the exterior, had a noticeable gap along the opening edge.Action Required:Replace the weatherstripping and ensure the door forms a tight seal to prevent potential pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Six plastic cutting boards were observed to be significantly worn and discolored, despite being clean. One wooden cutting board had deep grooves and cracks.Corrective Action:The operator discarded the worn and damaged cutting boards.Action Required:Please regularly inspect all cutting boards and remove them from use when they become physically damaged, excessively worn, or no longer maintainable in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observation:There was a noticeable buildup of dirt and food debris underneath and around the cooking grills. The vent plates were soiled with soot and grease.Action Required:Please clean the area beneath and around the grills, and remove the vent plates for thorough cleaning. Restore the vent plates to their original stainless-steel appearance.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared when PHI arrived, despite active food handling occurring. Operator prepared a 100-200ppm solution with submerged cloth.ACTION:Ensure that sanitizing solution is available during all food handling. Using sanitizing solution can significantly reduce the germs on food surfaces, and reduce the risk of foodborne illness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature (chlorine) dishwasher (54C) measured 0ppm chlorine.The sanitizing solution line was not properly connected to the dishwasher. After connecting, the dishwasher measured 100ppm chlorine.ACTION:Test the dishwasher at least once per day (ideally on the firsst load/run) to ensure that the correct level of sanitizer is being dispensed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the kitchen is missing the left hand knob - this temperature controller cannot be used, therefore, both hot and cold water are not accessible.The sink is supplied with soap and paper towel.ACTION:Replace the missing knob/handle at the handwashing sink so that both hot and cold water can be accessed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher pipes leak water (back pipe at top of dishwasher) when the dishwasher runs; this equipment is not in good repair.Moreover, leaking water can contribute to unsanitary conditions, including mold growth.ACTION:Resolve the source of the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the dishwasher/dish area has a visible accumulation of food debris and is visibly unsanitary.ACTION: Thoroughly clean and sanitize the area under and around the dish washing area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The food products found in the freezer and cooler units used in the facility are sourced from reputable and approved suppliers, namely Wah Hing, Superstore, and the Wholesaler. However, it was noted that portioned food items were not adequately labeled with dates to facilitate the implementation of the first-in, first-out (FIFO) practice. - Please ensure to implement proper labeling with dates in maintaining food safety and quality.
    • 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 stored in some containers inside the fridge was observed without lids or covers. The staff complied to cover the food to protect it from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • It was observed that an open can of mushrooms was stored in the same container. This practice can potentially result in metal leaching into the food. Operator immediately discarded the open cans with food in it. - Please note that original cans should not be utilized as storage containers. Please transfer food items into food-grade containers equipped with lids to minimize the risk of contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical bottle was discovered inside the dry food storage room, in close proximity to a sack of rice. The staff complied to store it to a designated area away from food storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwashing sink was not appropriately dispensing chlorine at 100 ppm. Staff had to run the dishwasher a few times and had to prime the line a few times. After few cycles of wash/rinse, it is now dispensing chlorine at 100 ppm. - Please monitor the dishwasher daily at the start of the day and ensure chlorine sanitizer being dispensed at a solution concentration of 100 ppm at rinse level.
    • 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?
      • Permit posted is expired. - Please post the valid food permit.