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Barkada Grill

C - 5016 51 Avenue Red Deer AB T4N 4H5 · Food - General

18 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • High clutter in facility restricts cleaning. Remove clutter. Poor cleaning conditions throughout including floors, coolers, etc. Improve cleaning throughout.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meats in walk-in freezer stored in plastic bags. Store foods in food grade materials only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front cooler with glass display measured 5-6C. Turn down to ensure 4C or less. All other coolers at 4C or less.Hot holding rice at 60C or greater.Thermometers available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High clutter in facility restricts cleaning. Remove clutter. Poor cleaning conditions throughout including floors, coolers, etc. Improve cleaning throughout.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers at 4C or less.All hot holding at 60C or greater.Fish thawing at room temperature in preparation sink. Operator indicated fish was for personal use. Thaw foods in cooler or under cold running water. Fish was still frozen, transfer to cooler.
  4. Risk Management 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?
      • Drainpipe was not leaking however it was still being sealed with duct tape.Repair.
  5. 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?
      • Update: Work order available for plumber.Ceiling light cover replaced.Dishwasher was observed leaking water to the floor during rinsing cycle.Drainpipe in dishwasher was being held together with duct tape.Please repair leak and replace piping underneath dishwasher that is held together by duct tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep clean of the facility is needed.Food debris, dust, and grease was observed collecting beneath burners, deep fryers, dishwashers, and shelving units. Large amounts of dust were noted to be collecting on the inside and outside walls of the hood vent.Dust and grime were noted on the ceiling of the kitchen.Dust was noted to be collecting on many of the kitchen shelves and cooking equipment next to the dishwasher.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2 broken plastic containers were found in the freezer. Broken containers were discarded by the operator and told to discard any other broken containers they may find.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bottom drawer of refrigeration unit beneath burner is used for thawing and was recorded at 6.2C with a probe thermometer. Refrigeration unit display was observed to be set at 6C.Please lower the operating temperature of the refrigerator unit so that food items are kept at 4C or below. 2. Front of house refrigerator was measured at 8.9C with a probe thermometer. Refrigerator unit display was observed to be set at 7C. Please move high risk food items into a fridge or cooler that is able to hold temperatures at 4C or below and adjust the operating temperature of the refrigerator unit to be 4C or below.3. Thermometers are not available in the refrigerators to monitor and log the temperature food items are being held at.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher does not yield an adequate amount of chlorine sanitizer. Cycle was run and tested at 0 ppm with a test strip.Sanitizer primer pump was manually turned on for a few seconds and a second cycle was run, tested at 75 ppm with inspector's test strips and 75 ppm with facility test strips. Cycle was run again without using the primer and found to be at 0 ppm again.Please repair immediately and in the meantime use the sanitizer primer to run chlorine sanitizer into the dishwasher every cycle or pour bleach into the dishwasher to ensure dishes are being sanitized at a concentration of 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher was observed leaking water to the floor during rinsing cycle.Drainpipe in dishwasher was being held together with duct tape.Please repair leak and replace piping underneath dishwasher that is held together by duct tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Can opener was noted to have a broken handle and was held together with duct tape.Please discard and replace, as duct tape creates an uneven, porous surface that cannot be easily cleaned.2. Wooden cutting board was uneven, heavily scratched up, and had a large crack from the side to the center. Please discard and replace with a non-wooden cutting board to ensure that the surface is smooth and easy to clean after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep clean of the facility is needed.Food debris, dust, and grease was observed collecting beneath burners, deep fryers, dishwashers, and shelving units. Large amounts of dust were noted to be collecting on the inside and outside walls of the hood vent.Dust and grime were noted on the ceiling of the kitchen.Dust was noted to be collecting on many of the kitchen shelves and cooking equipment next to the dishwasher.
  7. 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?
      • Dishwasher was observed leaking water to the floor during rinsing cycle.Drainpipe in dishwasher was being held together with duct tape.Please repair leak and replace piping underneath dishwasher that is held together by duct tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep clean of the facility is needed.Food debris, dust, and grease was observed collecting beneath burners, deep fryers, dishwashers, and shelving units. Large amounts of dust were noted to be collecting on the inside and outside walls of the hood vent.Dust and grime were noted on the ceiling of the kitchen.Dust was noted to be collecting on many of the kitchen shelves and cooking equipment next to the dishwasher.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand washing station with bottled soap.Use hand pump to ensure ease of use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wood cutting board in use for meats.Discard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris in hard to reach areas such as under dry storage shelving.Clean and maintain a regular cleaning schedule.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please verify source of chickens and the pork hogs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all the temperature-controlled units have thermometers to verify internal unit temperatures. Refrigeration units observed without thermometer.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several jars of pickled vegetables that are made by the facility were observed to be stored at room temperature. Staff on duty could not ascertain the acidity levels, the ingredients and procedure for making these products.**Please provide a list of ingredients and a step-by-step procedure for making this product.**Ensure these products are kept at 4 degrees C or below pending when the procedure is reviewed by the District Inspector.
  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several jars of pickled vegetables that are made by the facility were observed to be stored at room temperature. Staff on duty could not ascertain the acidity levels, the ingredients and procedure for making these products.**Please provide a list of ingredients and a step-by-step procedure for making this product.**Ensure these products are kept at 4 degrees C or below pending when the procedure is reviewed by the District Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area below the door of the walk-in freezer frame is in disrepair.**Please have this area of the freezer frame repaired to ensure that it is smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles and the body of the fume canopy require cleaning.**Please have these areas/items cleaned
  15. Risk Management 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?
      • An area below the door of the walk-in freezer frame is in disrepair.**Please have this area of the freezer frame repaired to ensure that it is smooth, non-absorbent and easy to clean.
  16. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two white colored plastic bins made of non-food grade material were observed on the dry storage shelf.**Ensure all food packages and storage containers are made food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle of several scoops used in the bubble tea condiment containers were in contact with the condiments.**Ensure the handles of scoops are stored in a manner that prevents them from touching the food items under storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat was being thawed at room temperature.**Ensure food items are thawed under running cold water or in a cooler.Staff placed the food items in the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries with cheese topping (Puto) were being stored at room temperature.**Ensure all high-risk food items are stored at 4 degrees C or below and 60 degrees C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A jar of chili and oil infusion was observed to be stored at room temperature. The oil infusion contains chili, garlic, sugar, oyster sauce, vinegar and is prepared at the facility. The operator is not checking acidity levels during preparation and cannot prove the product is shelf stable.**Ensure all high-risk food items are stored at 4 degrees C or below and 60 degrees C or above.PHI to review preparation procedures with the operator.
    • 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?
      • An expired food permit was observed on display at the facility.** Ensure a valid food permit is posted 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?
      • An area below the door of the walk-in freezer frame is in disrepair.**Please have this area of the freezer frame repaired to ensure that it is smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shelf in the front service area was observed to be made of raw/unfinished wood.**Please have the shelf surfacing finished to ensure it is smooth, non-absorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the prep cooler was not maintained in a sanitary manner.**Please have the cooler cleaned and sanitized.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    3 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?
      • The shelves and floors of the walk-in freezer were stacked with food items.**Ensure to provide additional storage space to meet the needs of your facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: 1. The air vents and ceiling tiles in the kitchen area.2. The floors below the shelves, cooking equipment, and other hard to reach areas in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves and floors of the walk-in freezer were stacked with food items.**Ensure to declutter and organize the walk-in freezer to allow for proper cleaning.