Barley's Pub
115 10 Avenue Carstairs AB T0M 0N0 · Food - General
11 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard containers are being re-used to store packaged sauce containers. These containers are unsuitable to use due to their inability to be cleaned. Cover or replace containers to ensure surfaces are non-absorbent and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough scrapper in the kitchen cooking line was observed to have a damaged melted handle. Utensil was removed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-The area around and underneath the deep fryers-The guard of the prep cooler adjacent to the cooking line-Glassware shelving surfaces in the bar areaClean indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Flooring in the walk-in cooler underneath shelving-Shelving in the walk-in coolerClean indicated areas.*Operator advised planned renovation of shelving, which would include cleaning of area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Flooring in the walk-in cooler underneath shelving-Shelving in the walk-in coolerClean indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A visibly soiled cloth was observed to be in use in the kitchen cooking area. This cloth was not being sanitized prior to use and not stored in a suitable area after use. Cloth was replaced during inspection. Ensure that cloths being used to wipe cleaned surfaces are sanitized prior to use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pizza dough was observed to be covered using garbage bags. These are not suitable for direct food contact due to their lack of food grade claims.Use alternate suitable food grade materials to cover and store food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Visibly soiled cardboard was being used as a shelving surface underneath the prep counter across from the walk-in cooler.Remove cardboard or replace with surface which can be easily cleaned as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The kitchen prep cooler was measured at a temperature of 13C. Ingredients were moved into alternate coolers or disposed of during inspection. Repair cooler to ensure that stored foods can be maintained at temperature of 4C or lower. Ensure that any foods stored in the prep line are only kept in cooler for less than four hours at a time. Store cheese and meat-based foods in alternate coolers to ensure satisfactory refrigeration temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher in the bar was measured at an iodine concentration of less than 12.5ppm. Correct iodine glasswasher to dispense a concentration between 12.5-25ppm iodine. Use alternate heat-sanitizing dishwasher to sanitize suitable glassware until iodine dispensing is corrected.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Disposable cups were observed being used as scoops stored inside of bulk dry foods. These are not suitable as stored containers due to the potential for cross contamination in using utensils without handles.Disposable cups were removed during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Flooring in the walk-in cooler underneath shelving-Shelving in the walk-in cooler-The interior surfaces and shelving of the pizza prep coolerClean indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat products were observed in the walk-in cooler being stored directly above cooked foods.Visibly soiled cardboard was being used as a shelving surface underneath the prep counter across from the walk-in cooler.Move raw meats so that they are stored below and away from other foods.Remove cardboard or replace with surface which can be easily cleaned as needed.
- 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 sides of the wooden countertop in the pizza preparation area have significant gaps that would be difficult to easily clean, as noted by the accumulation of food debris in these gaps.Clean and sanitize gaps between countertop, then seal or cover gaps to prevent future accumulation of debris and render the surface smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food slicer appeared to have a build-up of food debris around the cutter and blade guard. Clean and sanitize equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Flooring in the walk-in cooler underneath shelvingClean indicated areas on a more routine basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing cloths being used to wipe countertops are visibly stained and dirty, rendering them unsuitable for use in sanitizing surfaces. These cloths were observed being stored on surfaces intended for use in food preparation.Ensure that cloths used to wipe food preparation surfaces are in a visibly clean state and stored properly when not in use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff were observed not using proper handwashing techniques, including not using liquid soap or paper towels.Ensure that kitchen staff are handwashing in a manner and frequency necessary for hygienic food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several containers of food in the walk-in cooler were uncovered, presenting a contamination risk. Raw meat products were observed in the walk-in cooler being stored directly above prepared vegetables and cooked pasta.A container of croutons in the kitchen was uncovered, presenting a contamination risk due to dust build-up above this storage area.Visibly soiled cardboard was being used as a shelving surface underneath the prep counter across from the walk-in cooler.Ensure that foods are sufficiently covered to prevent potential contamination. Move raw meats so that they are stored below and away from other foods.Remove cardboard or replace with surface which can be easily cleaned as needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ingredients in the kitchen prep coolers were stored too high in inserts, causing some of the food stored to be at unsafe temperatures.The digital probe thermometer available onsite was unable to verify temperatures, as it was displaying an error code. The analog probe thermometer available onsite was found to be uncalibrated, reading temperatures with an inaccuracy of at least 20 degrees C.Reduce the amount of food stored in inserts of prep coolers in the kitchen line. Ensure that an accurate and operational probe thermometer is available onsite to verify cooking and cooling temperatures.
- 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 sides of the wooden countertop in the pizza preparation area have significant gaps that would be difficult to easily clean, as noted by the accumulation of food debris in these gaps.Clean and sanitize gaps between countertop, then seal or cover gaps to prevent future accumulation of debris and render the surface smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used utensils were observed being stored in stagnant water. This method of storage is not suitable for ambient storage of utensils for more than two hours. Indicated utensils were placed into dishwasher during inspection. Storage in water may be acceptable if temperature is maintained at 71C or higher, or 4C or lower.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The food slicer appeared to have a build-up of food debris around the cutter and blade guard. Clean and sanitize equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:-Ventilation surfaces above cooking line-Flooring and walls in the walk-in cooler-Flooring under the deep fryerClean indicated areas on a more routine basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is the following areas:-The hood vents directly above the cooking lineClean indicated areaProvide a written record of weekly and monthly cleaning conducted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats dispenser used onsite was measured at a concentration of >400ppm. Correct dispenser to provide a concentration of 200-400ppm quats, or otherwise ensure only satisfactory concentrations of quats sanitizer is available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning cloths used to wipe food contact surfaces in this facility were observed to be heavily stained. Replace heavily stained cleaning cloths. Ensure that cloths with significant staining are replaced on a regular basis.
- 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 to confirm the concentration of iodine from the bar glasswasher were not available onsite at the time of inspection. Acquire suitable iodine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pizza spatula is being stored directly on the floor. Move spatula storage location so that is is not stored directly on the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Flooring under shelving in the walk-in cooler-Areas underneath shelving and equipment in the pizza preparation area
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is the following areas:-Interior of the cooler at the end of the cooking line-The hood vents directly above the cooking lineClean indicated areasProvide a written record of weekly and monthly cleaning conducted.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Flooring under shelving in the walk-in cooler-Areas underneath shelving and equipment in the pizza preparation area
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer was measured at a concentration of 500ppm. Staff are not diluting chemical concentrations as previously required. Repair sanitizer dispenser to ensure it can reliably provide a concentration of 200ppm quats solution.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Flooring under shelving in the walk-in cooler-Areas underneath shelving and equipment in the pizza preparation area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer was measured at a concentration of 500ppm. Staff are not diluting chemical concentrations as previously required. Repair sanitizer dispenser to ensure it can reliably provide a concentration of 200ppm quats solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken was observed being stored in a steam table, measured at an average temperature of 15C. Chicken was moved into refrigeration during inspection. Ensure that cooked foods are properly reheated to 71C, and are hot held in suitable containers capable of maintaining an ambient temperature of 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler directly across from the cooking line was measured at a temperature of 8C. Adjust and/or repair cooler to ensure that it can reliably maintain a temperature of 4C or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Flooring under shelving in the walk-in cooler-Areas underneath shelving and equipment in the pizza preparation area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?