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Blue Grill Olds Family Restaurant

4916 51 Street Olds AB T4H 1H3 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The auto dispense quat sanitizer was not working and produced 0ppm sanitizer solution. Ensure auto dispense sanitizer is working properly.Staff moved to bleach sanitizer which was mixed up at 100ppm.Test strips were available.
    • 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?
      • 1. Frozen seafood was being defrosted in cold, still water containers. Either run cold water continuously over defrosting foods or defrost foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot hold foods temperatures were satisfactory. The hot hold temperatures were being monitored and documented but incorrect temperatures were being recorded on the documentation sheet. - make sure there is a procedure to correct hot hold temps that are less than 60C.- make sure to stir up hot hold foods so the correct internal temperature is measured.Cooler / freezer temps were satisfactory.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink next to the grill did not have any paper towel for hand washing. The needs to be supplied with paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dish washer stainless steel counter top was damaged and glued together. Remove the glue and properly repair the stainless steel surface to produce a smooth, moisture proof and easily cleanable surface.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips for the auto dispensed quat sanitizer. Find some test strips for this sanitizer.2. The bottles of bleach sanitizer were way too strong. Use the test strips you have to ensure bleach sanitizer is mixed up to 100ppm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The front bar hand sink did not have paper towel available for drying hands. Ensure paper towel is supplied at the hand sink. Do not use multi-use rags or cloths for washing/drying hands.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips for the quat sanitizer. Purchase and make available, test strips for the quat surface sanitizer.2. There was no surface sanitizer solution made up for use. This was corrected during the inspection. Ensure that surface sanitizer is made up regularly for use on kitchen surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available for the hand sink beside the pizza oven. Ensure that hand sinks are always supplied with soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine had insulation taped onto the inside of the access door. Tape is not considered to be easily cleanable. Remove the tape and extra insulation to leave a smooth, moisture proof and easily cleanable surface.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No surface sanitizer was in use. Provide a food grade surface sanitizer, such as bleach or quat compound for use to sanitize food contact surfaces in the kitchen. Purchase test strips for the surface sanitizer to ensure the correct sanitizer concentration is used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoops were observed to be stored loose on top of the ice machine. Ensure the ice scoops are stored in a washable container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Neither cooler temps nor holt holding temps were monitored or recorded. Ensure that temperatures are monitored regularly and recorded as proof.2. There was not a probe type thermometer available to monitor the temperature of cooked foods / meats. Provide a probe thermometer.Temperatures were satisfactory. Coolers were measured below 4C. Freezers below -18C.Hot holding temperatures were >60C
    • 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?
      • 1. The facility did not have an ongoing pest control service in place. Arrange a monthly pest control service, and maintain the records of such.