Skip to content
Loading map…

Billy Bones BBQ - Event

8 - 10316 119 Street NW Edmonton AB T5K 1Z6 · Food - Special Event

19 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature measured 9-10C that held the potato salad and coleslaw. Food was being held with minimal ice. Operator agreed to purchase more ice and fill the cooler. Discussed adding ice to 3/4 level to ensure potential hazardous foods remain cold at all times. CDIThere was no thermometer in the walk-in cooler. Please purchase a thermometer.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  11. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  12. Demand Inspection

    3 infractions

    • 20. Is the facility maintained in a clean and sanitary condition?
      • The following areas requires some cleaning: -Sanitizer bottles.-Shelving.-Around the handwashing sink and two-compartment sink area. Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The walk-in fridge is at 36 degrees Celsius, with no food in it. Please repair the walk-in fridge, and ensure all fridges are in good repair and the temperature is maintained at 4 degrees Celsius and below. The fridge is scheduled for repairs in the evening of July 18, 2024.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  13. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was asked to discard all ready-to-eat foods prepared during this time. Food disposal was confirmed during a follow-up.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in use at the back of the mobile truck was a temporary portable set-up with a small water container and tap, and with waste water being poured into an open container below. Operator indicated that they would manually fill the container with water for handwashing and manually empty out the wastewater container once full.Operator was asked to provide a proper handwashing set-up, plumbed with hot and cold water and adequate waste water disposal.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • The sinks in use at the back of the mobile truck did not have adequate plumbing to drain wastewater in a safe manner. Used gray water from Sep 7 and morning of Sep 8 (from dishwashing and handwashing use) was being collected in a partially exposed blue rubbermaid container and sitting stagnant at the time of the inspection. The gray water was not being pumped out from the rubbermaid container for removal due to the lack of a gray water handling pump / storage / truck.
    • 21. Is refuse being managed in a suitable manner?
      • No gray water disposal was available for food prep and handling on the day prior to the event (Sep 7). No gray water disposal was available during the initial walkthrough at Sep 8.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  14. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was asked to discard all ready-to-eat foods prepared during this time. Food disposal was confirmed during a follow-up.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  15. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  16. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In clean storage some of the cleaning cloths are heavily stained.Please wash the cleaning cloths or replace them.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.
  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In clean storage some of the cleaning cloths are heavily stained.Please wash the cleaning cloths or replace them.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • The following areas are unsanitary:- The handwashing sink area. - The dish sanitizing station in the back. Please clean all indicated areas.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The grey table surfaces are dented or deeply scratched or have holes, making the tabletops difficult to clean. Please repair or replace the tables and ensure the tabletop surface is smooth, durable, and easily cleanable.