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Blowers & Grafton

500 - 7000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the ceiling over the server area had an accumulation of dust. Please ensure these areas are cleaned.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop for bulk sugar. The Bowl was removed from use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Used utensils were being stored in the prep area hand sink.Hand sink is to be left empty and accessible at all times.Utensils were removed from hand sink.
    • 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 light in the back of the bar cooler is missing its cover. Replace the missing cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards used in the facility are becoming heavily rutted. Repair or place cutting boards so that they are smooth, non-porous and easy to clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination.2. Containers, lids and utensils were being stored in containers with residual at the bottom.Ensure that storage containers that hold clean and sanitized items are clean and sanitized routinely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of Donair meat that measured an internal temperature of 22 degrees Celsius. The meat was discarded by the operator once noted.
    • 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?
      • There is a significant gap at the bottom of the back door that leads directly into the kitchen.Repair/replace weather stripping to provide a barrier to pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris in hard to reach, such as under the prep counter in the corner prep area.There was an accumulation of grease on the inners surfaces of the ventilation canopy over the fryers. Clean and sanitize area noted above.
  5. Demand Inspection

    1 infraction

    • 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?
      • Back door was observed to be propped open. At the time of the visit no staff member was observed to be using the door. Ensure back door remains closed to prevent vermin entry. This was corrected during inspection.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring 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?
      • Conversation was had regarding Donair procedure.From conversation the following procedure is followed. Donair meat is sliced from cone, cooled, stored in refrigerator and then re-cooked to order. This does not follow step 9 of the requirements of Donair, which requires the second cook step occurs immediately after slicing off the cone. Large portions of leftover Donair were being immediately cooked to 74 degrees Celsius internally and then cut up and cooled as per requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the line prep coolers was not properly operating and measured a temperature of 25 degrees Celsius. High risk food (Chicken and Donair Meat) was discarded, low risk food was moved to another cooler. Do not use cooler until it is ensured that it can maintain 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the bar did not have soap or paper towel.Soap and paper towel were provided once noted by inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The containers holding clean equipment and utensils had an accumulation of debris at the bottom. Bins and utensils were cleaned and sanitized.Ensure that storage containers are routinely cleaned and sanitized. 2. Some of the dish bins storing clean equipment were cracked and damaged. }Ensure that damaged equipment, containers and utensils are not used. Damaged containers were discarded.