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Borderline Sports Pub & Eatery

3226 82 Street NW Edmonton AB T6K 3Y3 · Food - General

12 inspections

  1. Risk Management Inspection

    4 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?
      • - Pest control monitoring record was not observed.Ensure pest monitoring is completed at least once a month and record are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not observed. Ensure a valid food handling permit is posted at a visible location onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  2. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The Solow white cooler was at 7C, milk was moved into another functioning cooler.Ensure cooler is maintained below 4C at all times.2. Some coolers hand no thermometers. Ensure all coolers have a functional thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink had no paper towel. Ensure paper towel is available at the hand sink at all times.
    • 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?
      • - Pest control monitoring record was not observed.Ensure pest monitoring is completed at least once a month and record are available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not observed. Ensure a valid food handling permit is posted at a visible location onsite.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certification was not observed. Ensure an Alberta food safety certificate is provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The ventilation hood is past its service date. Ensure professional maintenance is completed as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The drink dispensing gun was unclean. Gun was cleaned and sanitized during inspection. Ensure dispensing gun is maintained in a sanitary manner at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The glasswasher was at 0ppm of chlorine, sanitizer jug was empty, staff refilled it and it was still 0ppm after several cycles. Ensure glassware are washed in the kitchen dishwasher. Glasswasher in fronts should not be used unless it can dispense chlorine at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  4. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  5. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  6. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • facility is self treating for cockroaches in mice. Which is not appropriate. I’ll pesticides must be handled by a license pest control technician. Discontinue practice immediately. Contractor license pest control operator to feed the infestations.The mouse was noted on the east wall by windows. Potential rodent damage noted in red benches. Please lift all benches, clean under them, inspect for rodent activity and send pictures to inspector.A life cockroach was noted under the bar mats above glass washer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lounge area is unclean. The floors are not being adequately cleaned. The bar area is cluttered and not cleaned adequately. Facility is not cleaning under bar mats regularly or allowing areas to dry. there is a build up of grime under and around glass washer, dishwasher and under sinks. Bain marie has mineral build upBack food area, bar and kitchen is cluttered. Remove all unused equipment from the facility.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The yellow cooler was 9C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm Chlorine. Dishwasher was leaking. Glass washer, which is an Iodine machine had a bottle of bleach feeding into the sanitizing cycle, which is unsafe. Please ensure staff are monitoring the sanitizer concentrations regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding units had a thick build up of mineral. Descale. Please ensure water is emptied at the end of the day.The meat slicer was left dirty.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer is readily available to sanitize surfaces. Ensure that a 100 ppm chlorine/bleach sanitizer or 200 ppm QUAT sanitizer is available to sanitize food-contact surfaces. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop is observed to be stored in a dirty container. Ensure that the ice scoop is stored kept in a clean container. The operator washed the ice scoop and provided a clean container for storage during the inspection.
    • 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?
      • No written pest control record is observed. Ensure that a written pest control record is completed and available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Duct tape is observed in the yellow prep cooler and on the "Russell Food Equipment - Dependable Series" cooler handle. Ensure that duct tape is not used in the food prep area as it is not smooth, durable and easily cleanable. The operator removed the duct tape during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf below the cable boxes is in disrepair and is no longer smooth and easily cleanable. Ensure that the indicated shelf is replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed in the doorjamb of the ICB cooler. 2. A buildup of what appears to be mold is observed on the gaskets in the yellow prep cooler across from the ventilation hood. 3. A buildup of food debris is observed beneath the grey plastic shelving in the back food prep area. 1-3. Ensure that the indicated areas are cleaned and sanitized.