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Blue Sky Restaurant

9 - 717 20 Street NE Medicine Hat AB T1C 1P3 · Food - General

8 inspections

  1. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fluorescent lamps in the kitchen are not shielded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two dishwashing racks are thickly dirty.Several pieces of soiled cardboard line shelving in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The garbage bin in the kitchen is very dirty.The waste receptacle in the staff washroom is dirty.The staff toilet is very dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in the containers of flour and sugar. The operator removed them to prevent cross contamination from the handles onto the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet handle of the hand sink in the kitchen is leaking when turned on; therefore, it is not in use. The operator is using hot water from the three-compartment sink faucet for handwashing until the hand sink faucet is repaired. Maintain the handle in good working condition to ensure proper hot water flow for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grime and grease build up on the floor and wall below the stove. Maintain this area in a clean and sanitary condition.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in food containers (sugar and flour) with the handles in direct contact with the food. The operator removed the scoops promptly.*This is a repeat violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the kitchen are in disrepair, exposing the internal material (appears to be sponge-like, which is not smooth, easily cleanable, or non-absorbent). Please replace the broken ceiling tiles.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were placed in the flour and sugar container with handle touching the food. The operator removed the scoops promptly and indicated that they would clean and sanitize them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were placed on the floor (a box of onions) or too close to the floor (i.e. the bottom shelf in the walk-in cooler is too close to the floor.) Please ensure all food items are elevated at least 15 cm above the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink station in the men's washroom. The operator stocked paper towels promptly.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meat products found in freezerAction: Ensure all re-packaged foods are labelled
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food equipment was found stored in the staff washroomAction: Remove all food equipment from staff washroom
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken found thawing in an unapproved mannerAction: Defrost raw chicken and other Potentially Hazardous Foods only in an APPROVED MANNER: 1) in cold running water, 2) in refrigerator overnight or, 3) in the microwave as part of the cooking process