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Blended Pub - Restaurant & Lounge

4103 57 Avenue Provost AB T0B 3S0 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth left on top of the cutting board.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncooked chicken strips were being thawed uncovered close to a partially cooked frozen chicken. Ensure that uncooked or raw meats are always kept or stored alone on the lowest shelf.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy hot holding was 55 degrees C. Staff re-heated the gravy on the stove to simmering temperature. CDI
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are being stored between counter tops in a hard to clean area. Please store knives in a fashion that does not render them hard to keep clean. i.e. magnetic strip
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Par cooked pasta was not being refrigerated. Moved to cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler across from cook area had measured temperatures in the 10-12C range. Garbage can blocking exhaust was removed as possible issue. Operator to monitor temperatures to ensure cooler is working properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives are being stored between counter tops in a hard to clean area. Please store knives in a fashion that does not render them hard to keep clean. i.e. magnetic strip
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Through cleaning ( especially where ceiling vents are by the grill) is required.