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Blue Nile Shisha Bar Lounge

106 - 328 7 Street E Brooks AB T1R 1B5 · Food - General

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops used for sugar and flour did not have handles and were stored inside the containers. The operator removed the scoops from the containers. Ensure that scoops are stored in a designated scoop holder and not inside the food containers.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water from the kitchen and bar sink tap fixtures measures 28 degrees Celsius.*Hot water must be operational and be in sufficient supply to meet the sanitation and needs of your food establishment.
  4. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water from the kitchen and bar sink tap fixtures measures 28 degrees Celsius.*Hot water must be operational and be in sufficient supply to meet the sanitation and needs of your food establishment.
  5. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water is hot this time but Owner says it depends on the usage next door.
  6. 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?
      • Bar hand sink soap was empty and paper towel was empty at the kitchen hand sink. Hand sink supplies were restocked.*Keep hand sinks supplied with soap and paper towel at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water tank is shared between two facilities. Hot water measured a maximum of 33.8 degrees Celsius at opening indicating that hot water is not keeping up to demand. Hot water must be supplied in sufficient quantities to meet the peak demands throughout the food establishment. *Please resolve this with shared food facility and building owner.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lamb roasts were left to thaw overnight in a sink with cold water. A bag of lamb pieces were thawing in the stainless steel hand sink at room temperature. Roasts internal temperature measured 10 to 11 degrees Celsius and surface temperature measured 14 degrees Celsius. Lamb roasts discarded. Thawing must occur under refrigeration temperatures to maintain the meat temperature at 4 C or less or under cold running water for quick thaw.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat was thawing in the hand sink and therefore not accessible for hand washing. The paper towel was not feeding through the paper towel dispenser. This was corrected during inspection.
  10. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Filling of the three-compartment sink was observed. Worker called the boss to be guided through preparing the sanitizer solution in the third compartment sink. Quat sanitizer was initially mixed too weak when checked with the test strip. More was added until 200 ppm was reached. The inspector also provided guidance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fumehood professional cleaning is long overdue. Schedule professional cleaning to degrease the fumehood and chimney. Reportedly the cleaning is scheduled.
  11. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available in the fridge. Keep thermometers in all fridges and freezers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed washing of glassware and shots glasses in the bar. Reportedly they are washed with detergent in the bar 1-compartment sink (designated handwashing sink). All dishes including beverage glasses must be washed, rinsed and sanitized following the three-step dishwashing procedure. Ensure all glasses are brought to the kitchen for dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the bar hand sink is dried up and not dispensing soap. Empty and clean soap dispenser and refill hand soap dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fumehood professional cleaning is long overdue. Schedule professional cleaning to degrease the fumehood and chimney.