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Bone Daddy's Smokehouse - Events

112 - 11716 100 Avenue nw Edmonton AB T5K 2G3 · Food - Special Event

20 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units were not turned on, and no food was stored in them at the time of inspection.The fridge was not at the required temperature, no food was stored in them.Thermometer available.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No Water available.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwash station did not have hot water. Operator fixed the issue during the inspection. Ensure that food handling staff have access to a fully operational handwash station.
  9. Risk Management Inspection

    1 infraction

    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  10. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Discussed the temperature abused potato salad and it had been moved to the unit cooler. He indicated it was for personal use. Required it be removed from the unit cooler. He indicated that they did not sell potato salad. It was removed from the unit cooler.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 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 soap present by the hand sink in the back of the unit.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Discussed the non potable water hoses for the hand sink and for the hose nozzle at the three compartment sink.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly containedThe unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  11. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that units were sharing test strips and vial was almost empty. Please acquire test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispensers were not observed. Please acquire paper towel dispensers.2. Cold water was not observed by the front hand washing sink.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Discussed the non-potable water hose for the front hand sink.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • Various plumbing components were not connected to the waste water holding tank. There were open containers with waste water not being properly containedThe unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed. The operator indicated that they use bleach solution. Please ensure that a bleach solution at 100 ppm is present in the unit. 2. Bleach test strips were not observed. Please acquire bleach test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding and cold holding units were not turned on. Please turn on all hot and cold holding units and ensure they are maintained at appropriate temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The second unit that contains three compartment dishwashing sinks was not observed onsite. Please ensure that the three compartment dishwashing sinks are available onsite for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink in the back food prep area not present. Please install a hand washing sink in the back prep area.2. Hand washing supplies (soap, paper towel, hot and cold running water) were not observed. Please stock all hand washing sinks with appropriate hand washing supplies. 3. Hand washing sink was not connected to water and wastewater and was not operational. Please connect the hand washing sink to water and wastewater.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The unit was not connected to water line. Please connect the unit with water line and ensure that hot and cold running water is available at the unit.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All utensils and equipment needs cleaning.Please clean and sanitize all utensils and equipment.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility (equipment, finishes, etc.)Please clean, sanitize and organize the facility.
    • 21. Is refuse being managed in a suitable manner?
      • The unit was not connected to wastewater tank. Please connect the unit to wastewater tank.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Walls and ceiling were not observed in the back prep area. Please install all walls and ceiling in the back prep area.
    • 23. Has appropriate notification been given for the special event?
      • A special event vendor notification was not submitted to EPH 30 days prior to event. Please note for all future events the vendor notification must be submitted to EPH at least 30 days prior to the event.
  14. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was ordered to discard all ready-to-eat foods prepared during this time.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water available for sanitizing food contact surfaces measured approximately 1000 ppm. Solution was remade and then concentration measured 200 ppm. If concentration of bleach water is too strong (greater than 200 ppm), a residue can be left on food contact surfaces which can then be transferred to food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One compartment dishwashing basin was available for dishwashing.At least a two compartment sink which is properly plumbed into water and wastewater is required for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink in use at the back of the mobile truck was a temporary portable set-up with a small (about 20 L) water container and tap, and with waste water being poured into an open container below. Operator indicated that they would manually fill the container with water for handwashing and manually empty out the wastewater container once full.Operator was told to provide a proper handwashing set-up, plumbed with hot and cold water and properly plumbed in waste water disposal.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hammers used for breaking the frozen meat ribs during food preparation were rusted. Replace hammers.
    • 21. Is refuse being managed in a suitable manner?
      • No gray water disposal was available for food prep and handling on the day prior to the event (Sep 7). No gray water disposal was available during the initial walkthrough at Sep 8.
    • 21. Is refuse being managed in a suitable manner?
      • All sinks in the facility did not have adequate plumbing to drain wastewater in a safe manner. Used gray water from Sep 7 and morning of Sep 8 (from dishwashing and handwashing use) was being collected in a partially exposed blue rubbermaid container and sitting stagnant at the time of the inspection. The gray water was not being pumped out from the rubbermaid container for removal due to the lack of a gray water handling pump / storage / truck.All waste water system components must be properly plumbed in and fully enclosed.
  15. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food was prepared for consumption in the mobile truck during a period where proper wastewater disposal was not available on Sep 7 / 8. Operator was ordered to discard all ready-to-eat foods prepared during this time.
    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Operators had undertook food handling and prep. on Sep 7 and the morning of Sep 8, without proper availability of wastewater disposal from their sinks. Operators indicated that they had used hand sanitizers in lieu of handwashing and minimized their other water usage. As discussed, no food handling should occur without proper water supply and waste removal.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A water hose was being used for supplying water at the dishwashing sinks. As discussed, ensure that a proper water fixture / taps with potable hot and cold water are installed for use at the dishwashing sinks.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hammers used for breaking the frozen meat ribs during food preparation were rusted. Replace hammers.
  16. Demand Inspection

    1 infraction

    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hammers used for breaking the frozen meat ribs during food preparation were rusted. Replace hammers.
  17. Demand 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?
      • Hand soap was not present at the service area hand sink. When this was brought to the operator's attention, they retrieved a bottle of liquid hand soap and placed it at the handwashing station. Please ensure hand sinks are continuously supplied with soap and paper towel to accommodate frequent handwashing.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • The following areas are insanitary: -Chemical bin.-Round cooler.-Cutting board.Please clean all indicated areas. If the cutting boards cannot be cleaned, plane or replace them.
  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature is noted at 11.4 degrees Celsius (verified 3 times). Please ensure the fridge temperature is maintained at 4 degrees Celsius or below. The operator lowered the fridge temperature during the inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • The seal on the door fridge was in disrepair.Please repair the seal. The operator repaired the seal during the inspection.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • The following areas are insanitary: -Chemical bin.-Round cooler.-Cutting board.Please clean all indicated areas. If the cutting boards cannot be cleaned, plane or replace them.