Skip to content
Loading map…

Blackjacks Roadhouse - Food

2110 Sparrow Drive Nisku AB T9E 8A2 · Food - General

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the shipping and receiving area, utensils were stored directly under sticky fly traps and dead flies were observed on utensilsACTION REQUIRED:1) Ensure that utensils contaminated with dead flies are cleaned and sanitized.2) Ensure that fly traps are not installed directly above food/utensils.
    • 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?
      • *** Many flies noted in the kitchen**Gap noted underneath the back exit door and underneath the shipping and receiving overhead door.ACTION REQUIRED:1) Contract the services of a pest control company to help address the fly issues2)Install weather stripping on the back exit door near the overhead garage type door. Ensure that the overhead garage type door flushes with the floor to prevent potential pest entry into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Several light fixtures in the facility were missing covers. All light fixtures shall be equipped with shatterproof covers to protect food and utensils in the event of bulb breakage.ACTION REQUIRED:1) Install shatterproof covers on all light fixtures OR provide evidence that the bulbs are shattered resistant.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The chlorine sanitizer container for the glasswasher was empty. There was no extra supplies in the facility at the time.ACTION REQUIRED:1) All glassware shall be cleaned and sanitized using the dishwasher. Put a signage on the glasswasher informing staff not to use it until it is restocked with chlorine2) Ensure that bar staff check sanitizer concentration in the glasswasher at least once a day.
    • 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?
      • *** Many flies noted in the kitchen**Gap noted underneath the back exit door and underneath the shipping and receiving overhead door.ACTION REQUIRED:1) Contract the services of a pest control company to help address the fly issues2)Install weather stripping on the back exit door near the overhead garage type door. Ensure that the overhead garage type door flushes with the floor to prevent potential pest entry into the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Dead flies were observed on plates in the shipping and receiving area. The kitchen manager was directed to rewash the platesFURTHER ACTION REQUIRED:1) Ensure that sticky fly traps are not installed above utensil storage areas or above food processing areas.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wiping cloths were observed on the counters. Even though there were pails with QUATs sanitizer solution, cooks were constantly using the wiping cloths on the counter and the cloths were not stored in the sanitizer solution after use. This practice was brought to the attention of the supervisor.FURTHER ACTION REQUIRED:1) All cleaning/wiping cloths shall be stored in the sanitizer solution after use. Attached to this report is a guideline on how to use cleaning/wiping cloths. Please have all the staff familiarize themselves with this document and possible print and post it in the kitchen for future reference.
    • 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 wall tiles in the kitchen cooking area were not grouted and had cracks that were not smooth and easy to clean.** The operator plans to install stainless steel in all the water prone areas.
  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large number of eggs were being brought out for breakfast. When inquired by the inspector, they were informed that eggs are returned to the refrigerator. Eggs must have monitoring system in place, eggs can only be left out for a maximum of 2 hours and then discarded at the end of two hours. Eggs must be kept refrigerated at all times until a written procedure with monitoring is provided to inspectors.
    • 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?
      • ***Weather-stripping appears to be in disrepair. Gaps between door and flooring were noted. Ensure Weather-stripping is repaired/ replaced.
    • 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 wall tiles in the kitchen cooking area were not grouted and had cracks that were not smooth and easy to clean.Discussed a plan with operator and they will provide PHI images once completed.
  10. Risk Management Inspection

    4 infractions

    • 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?
      • ***Cleaning and temperature records not observed. Ensure records are kept and maintained as work is being done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large number of eggs were being brought out for breakfast. When inquired by the inspector, they were informed that eggs are returned to the refrigerator. Eggs must have monitoring system in place, eggs can only be left out for a maximum of 2 hours and then discarded at the end of two hours. Eggs must be kept refrigerated at all times until a written procedure with monitoring is provided to inspectors.
    • 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?
      • ***Weather-stripping appears to be in disrepair. Gaps between door and flooring were noted. Ensure Weather-stripping is repaired/ replaced.
    • 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 wall tiles in the kitchen cooking area were not grouted and had cracks that were not smooth and easy to clean.
  11. Monitoring Inspection

    7 infractions

    • 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?
      • ***Cleaning and temperature records not observed. Ensure records are kept and maintained as work is being done.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food required to be refrigerated by the manufacturer was found at room temperature. Sauerkraut was discarded. Ensure that all items manufacturers requirements are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large number of eggs were being brought out for breakfast. When inquired by the inspector, they were informed that eggs are returned to the refrigerator. Eggs must have monitoring system in place, eggs can only be left out for a maximum of 2 hours and then discarded at the end of two hours. Eggs must be kept refrigerated at all times until a written procedure with monitoring is provided to inspectors.
    • 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 were unable to be presented to inspector for the QUAT sanitizer and Chlorine dishwasher. Ensure test strips are available and that equipment and sanitizer is tested routinely.
    • 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?
      • ***Weather-stripping appears to be in disrepair. Gaps between door and flooring were noted. Ensure Weather-stripping is repaired/ replaced.
    • 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?
      • Pest control reports were not available at the time of the inspection. Provide last three months pest control records to EPH Office.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There were missing ceiling tiles in the kitchen prep area. 2. The wall tiles in the kitchen cooking area were not grouted and had cracks that were not smooth and easy to clean.