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Blue Ivory Bar & Restaurant Inc.

10008 Franklin Avenue Fort McMurray AB T9H 4K6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A jug of milk in the walk-in cooler was past its' best before dates. Operator removed foods from walk-in cooler during inspection.Ensure that food products' best before and expiry dates are monitored regularly. Use foods on the basis first-in/first-out to ensure safety of foods offered to customers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing chlorine sanitizing solution was measured below 100ppm. Operator stated that solution was prepared a few days before. Solution was discarded during inspection. Use chlorine solution at 100ppm. Prepare chlorine solution daily to maintain required concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures in the kitchen prep cooler were measured between 9 to 10 degrees Celsius. High risk foods including cheese and mayonnaise were moved into the walk-in cooler. Repair kitchen prep cooler to ensure that internal temperature is maintained at 4 degrees Celsuis or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wooden spoons were observed in the kitchen utensil storage area. Spoons showed signs of burns from the heat during cooking.Discard wooden spoons. Refrain from using wooden utensil for cooking in commercial kitchen.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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?
      • Written records for pest control measures were not being maintained.Food establishment must be kept reasonably free of pests and conditions that lead to the harbouring or breeding of pests. A written record of all pest control measures used in thefood establishment and surrounding area, must be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Female and male's customer washrooms were insanitary. Surfaces of the urinal, sink and toilet were dirty. The sink, toilet and vanity cabinet in the staff washroom were dirty with stains.Clean and disinfect all washrooms in the facility.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured above 200ppm. Solution was poured and a new solution mixed during inspection.Use chlorine sanitizer at 100 to 200ppm. Measure chlorine sanitizer using the appropriate test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in a bowl and crates of shelled eggs was stored on a shelving above cooked foods in the walk-in cooler. Meat and raw eggs were moved to the bottom shelving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no fridge thermometer in the kitchen prep cooler.Install a functional thermometer in the prep cooler.
    • 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?
      • Written records for pest control measures were not being maintained.Food establishment must be kept reasonably free of pests and conditions that lead to the harbouring or breeding of pests. A written record of all pest control measures used in thefood establishment and surrounding area, must be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Female and male's customer washrooms were insanitary. Surfaces of the urinal, sink and toilet were dirty. The sink, toilet and vanity cabinet in the staff washroom were dirty with stains.Clean and disinfect all washrooms in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry storage area was dirty with flour pills under the pallets. Room for storing cleaning supplies was disorganized with cleaning solutions stored beside food products. Clean dry storage area floors. Organize storage rooms so that cleaning supplies are stored separately from food to prevent contamination.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizer solution was unlabeled.Label all bottles containing solutions.