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Brewski's

374 Gregoire Drive Fort McMurray AB T9H 3R2 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the two-compartment sink, one basin was observed to be used for thawing frozen pork with flowing cold water, and the second basin was observed to be used simultaneously for cooling two buckets of gravy. The two buckets were moved farther away from the raw meat to prevent cross contamination. Facility manager indicated that going forward they will use the sink separately and at different times for cooling and thawing. Ensure that the food items are protected from contamination and the sink is sanitized between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor of the walk-in freezer was observed with a build up of debris. Clean and sanitize the floor in the walk-in freezer and ensure it is routinely cleaned.2. The bottom shelving in front of the standing freezers was observed with a build-up of grime.Clean and sanitize the shelving to prevent cross contamination.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the ice machine lacked a cover. Ensure a light cover is installed to prevent and mitigate the potential of shattered glass contaminating food items.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy stored on the hot holding unit was measured at 57C. The other food items were measured at 60C and the water level for heating was observed low. The operators heated to gravy to 60C and added water to the hot holding units. Ensure that cooked high risk food items are stored at 60C or above and away from the temperature danger zone between 4C - 60C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The screen door was observed with raw wooden door frame and locking mechanism with discoloured patches on the high touch areas.Finish the wooden materials to ensure surfaces in a food handling area are smooth, durable, moisture resistant, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the ice machine lacked a cover. Ensure a light cover is installed to prevent and mitigate the potential of shattered glass contaminating food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container of clean utensils was observed with food debris.An operator moved the container and utensils to the dish pit to clean. Ensure that food utensils used in the facility are stored in a manner to prevent food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cabinet drawers storing various items including food utensils were observed with a build-up of dust and debris. Clean the cabinet drawers to ensure food utensils are stored to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cabinet doors storing various items including food utensils were observed with a build-up of hand prints and grime.Clean and sanitize the cabinet door surfaces and high touch surfaces to prevent cross contamination.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen food items such as meats, ice, and vegetables, were stored on the floor of the walk-in freezer.Move and store all food items above the floor to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing sanitizer and was measured at 0ppm chlorine. Operators were instructed to conduct manual dishwashing until the dishwasher can meet sanitizing requirements. Chemical dishwashers must have a minimum sanitizing concentration of 100ppm of chlorine/bleach. High temperature dishwashers must be able to reach a minimum temperature of 71C at plate level and 82C at the manifold level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas listed below were observed with a build-up of debris:- Floor between counters.- Floor under neath the grill and fryers. - The dishwasher and the floor underneath the dishwasher.- Underneath the lids of the prep coolers. Ensure all areas of the facility are maintained in a clean and sanitary manner and deep cleaned. It is highly recommended a deep clean of the kitchen be conducted once a week or twice a month.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sealed in plastic was thawing in stagnant water in a sink basin. Facility operators were instructed to turn on cold running water in the sink. Ensure approved thawing methods are used to thaw foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in a large plastic container was cooling in a sink basin with a small amount of water and ice.Facility operator was instructed to move the gravy into smaller portions to cool faster and evenly. Ensure proper cooling procedures are conducted to cool high risk food items such as gravy.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The automatic sanitizer dispenser was dispensing a concentration of 400ppm of quats sanitizer solution. Investigate and ensure the automatic dispenser provides an adequate concentration of 200ppm quats sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic container without a handle was stored in the corn flour container.The plastic container was removed. Ensure all food utensils are stored in a clean and sanitary manner to prevent contamination on food items.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in the cleaning cloth buckets measured 50ppm. The manager changed the solution and the concentration measured 200ppm. Ensure that the disinfection for cleaning cloth holding solutions measure 200ppm for quat-based sanitizers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer inside the single-door prep cooler by the deep fryer was broken. Staff replaced the thermometer with a working one. Ensure that a working thermometer is located inside each cold holding unit to measure the ambient temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No satisfactory chlorine or quat sanitizer test strips were available. Ensure that staff have access to appropriate test strips to measure sanitizer concentrations.