Brimstone Grill
5 - 90008 Range Road 210 Lethbridge County AB T1J 5R9 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple coolers measured >4°C at the time of inspection, which occurred following the lunch rush. Staff were instructed to recheck temperatures after one hour to ensure units returned to ≤4°C. The veggie prep cooler measured 5–7°C at the bottom and 10°C on the top shelf, while the walk-in cooler measured approximately 10°C.The owner was advised that if temperatures did not return to ≤4°C, high-risk perishable foods must be discarded due to potential prolonged exposure to the danger zone. It was reported that the shared walk-in cooler door had been left open for approximately one hour on two occasions earlier in the day. Ensure cooler doors are not left open for extended periods. Temperature logs were not available for review.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0 ppm chlorine sanitizer at the time of inspection. The operator contacted the chemical service technician to correct the issue. In the interim, all dishes and utensils must be manually sanitized sink using the QUAT sanitizer dispenser. Disposable dishes and utensils were recommended to the cook to reduce dishwashing demands. Chlorine test strips are available for staff - please incorporate daily sanitizer checks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items stored on food contact surfaces upon inspection. Operator removed items without being asked. Personal items may be stored in the kitchen, but please have a designated area for these.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel absent at kitchen hand wash station upon inspection. Operator refilled paper towels during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions