Brunch Glory
10 - 7110 50 Avenue Red Deer AB T4N 6A5 · Food - General
12 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was observed to be made for workstation surfaces. The operator was informed and a 100-ppm bleach solution was made. Please ensure that sanitizer is available to be used on kitchen surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used dish cloths were observed to be placed on the work counters. The operator was made aware of this and discarded the cloths. Please ensure that all dish cloths are maintained in a sanitary manner and are placed in a sanitizer solution or cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were observed thawing on the counter at room temperature. The operator was asked to move them to the fridge, which was promptly completed. Please ensure that all foods are thawed safely, ensuring that food stays 4 C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods were observed to be sitting at room temperature. The operator was asked to place items in the fridge. Please ensure that food is being safely stored in the fridge to maintain temperatures 4 C or below. If food stays out at room temperature, please it is discarded after two hours.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop was observed to be placed on cleaning gloves. The operator was made aware and washed the scoop and will place it in a food-grade container. Please ensure that the ice scoop is stored in a manner to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- High-touch surfaces and the ice machine face is needing to be cleaned. Please ensure that handles, contact surfaces and the ice machine is cleaned. This will help to maintain sanitary conditions within the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was observed in the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member corrected when advised.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler furthest left near the grilling station registered, 2.7 C underneath, 6.4 C on top; affected food was discarded. If the unit is unable to maintain a temperature of 4 C or below in the upper portion, a qualified service professional must be contact to repair or replace the unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods were not being maintained at a temperature of 4 C or below and remaining at high temperatures past 2 hours. The following was discarded: -Eggs: measured 22 C -Cut fruits: measured 10 C and 14 C-Sausages: measured 11 C-Ham: measured 10 CPlease ensure that food is not being left out at room temperature for more than 2 hours and being kept at temperatures of 4 C or below. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was observed at the hand-washing sink. When the manager was informed, they were able to supply the area with paper towel.
- 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?
- Permit was posted behind bar area.Please ensure the permit is being posted at the front of the facility, where it is visible for all patrons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solutions were readily available at the time of inspection. The operator prepared a clean-in-place (CIP) bucket containing 200 ppm bleach. Several used cloths were observed stored dry rather than in CIP buckets. Please ensure sanitizer solutions are prepared and readily available at all times, and that used cloths are stored properly in sanitizer when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In dry storage, bulk supplies of flour, rice, sugar, and salt were observed with scoops or bowls stored directly in the food product. Please ensure scoops are not stored in direct contact with food products and that a clean, designated location is provided for storing scoops when not in use.
- 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?
- Permit was posted behind bar area, however it was expired in August 2025.Please ensure most recent, valid permit is printed and posted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 cutting boards were noted to be significantly damaged and overworn.Please ensure cutting boards are repaired or replaced once they become worn or discolored, and that they are not used for food preparation when they are too damaged to be effectively cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag of potatoes stored on the floor in dry storage area. Bag moved by operator to elevated shelf.Reminder to store bags of potatoes elevated off the floor to prevent contamination from sweeping/mopping, and avoid attracting pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components.Due to the high humidity and heat in this area, the risk of mould growth is increased.ACTION:Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, 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?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold.Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired.ACTION:Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle.Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components.Due to the high humidity and heat in this area, the risk of mould growth is increased.ACTION:Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two bar fridges near the bar area were measured at 5-6C. These fridges have cut garnish produce, cultured dairy products, and sealed drinks.ACTION:Please reduce the temperature so that the food in these coolers can be maintained at 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold.Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired.ACTION:Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle.Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available for monitoring concentration of sanitizing solutions.PHI shared a strip of chlorine test strip to test sanitizing solutions.ACTION:Please acquire chlorine test strips so that the concentration of chlorine sanitizing solutions can be tested.*NOTE-be sure not to purchase chlorine test strips intended for hot tubs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components.Due to the high humidity and heat in this area, the risk of mould growth is increased.ACTION:Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution was available in the kitchen during food preparation.PHI prepared a 100ppm chlorine sanitizing solution with operator.ACTION: Ensure that sanitizing solution is available for use during food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed to be on countertops and on food handler's person. Cleaning cloths were visibly unclean and operator noted that these cloths contact food surfaces.PHI provided education to operator that cleaning cloths, like food, rapidly grow bacteria after 2 hours at room temperature. This bacterial growth can be reduced by storing cleaning cloths submerged in solution.ACTION:Ensure that ALL cleaning cloths used for food-surface contact are stored submerged in sanitizing solution. Alternatively, single-use paper towel can be used for wiping food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Flats of raw shell eggs were observed at room temperature - measured 30C (infrared thermometer). During inspection, operator moved a flat into the prep cooler, which was also measured at 25-26C.PHI discarded both flats of eggs and provided operator with education regarding maintaining eggs at less than 7C.Eggs in Canada are washed and sanitized during processing. This process removes the cuticle of eggs, making them not stable at room temperature.ACTION:Ensure eggs are stored in a manner than maintains them at 7C or less. For example, this can be done by:-storing them in the prep cooler-storing them in a container on an ice bath (ice and cold water) *recommend to use metal containers as plastic ones do not facilitate temperature maintenance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two bar fridges near the bar area were measured at 5-6C. These fridges have cut garnish produce, cultured dairy products, and sealed drinks.ACTION:Please reduce the temperature so that the food in these coolers can be maintained at 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was measured at 59-64C (plate level) with no greater than 65C at the manifold.Manual chemical sanitizing (100ppm chlorine) was set up and is only suitable for several days until the dishwasher can be repaired.ACTION:Please repair or replace the dishwasher so that it reaches a minimum of 82C (at the manifold) and 71C (at plate level) during the rinse cycle.Until the dishwasher is resolved, please continue to chemically sanitize ALL dishes and equipment in 100ppm chlorine or 200ppm quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available for monitoring concentration of sanitizing solutions.PHI shared a strip of chlorine test strip to test sanitizing solutions.ACTION:Please acquire chlorine test strips so that the concentration of chlorine sanitizing solutions can be tested.*NOTE-be sure not to purchase chlorine test strips intended for hot tubs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Above the dishwasher, there is a missing ceiling tile, exposing internal electrical wiring and HVAC components.Due to the high humidity and heat in this area, the risk of mould growth is increased.ACTION:Please replace the ceiling tile so that the ceiling is smooth, durable, non-absorbent, easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A two-compartment sink, and a dishwasher was available. Dishwasher was not turned on or tested during this inspection. Please ensure dishwasher is good working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure construction is complete and a final clean of the facility occurs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?