Bukz
4903 Lakeshore Drive Sylvan Lake AB T4S 1C6 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 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?
- July 7: The bottom screen door sweep has been adjusted to allow the door to close fully, however it was observed that the top portion of the door doesn't shut fully leaving a gap. There is also a gap on the bottom right side of the door and the frame on the top left is gapping. Ensure both doors are able to shut tightly to prevent pests, dirt and debris from entering the kitchen.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- The back door and screen door do not shut tightly. The new door sweep at the bottom of the screen is out of alignment and prevents the door from shutting tightly. Ensure both doors are able to shut tightly to prevent pests, dirt and debris from entering the kitchen.
- 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?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Update: Clamato observed being stored on the floor. Food and food containers stored on floor in back hallway.Cases of Clamato were being stored on the floor at the entrance to the kitchen. Cases of food were observed being stored on the floor of the walk-in freezer. Ensure food/beverages are stored off the floor 6 inches to protect from potential contamination.
- 15. Is the facility free of a pest infestation?
- There is an infestation of flies in the kitchen area. Flies were observed in large quantities in the back hallway, in a bus bin, and in the kitchen. The bug light did not appear to be working on the wall near the back entrance, and the back door and screen door don't shut tightly. The facility must be vermin-proofed, the bug light repaired and have pest control measures taken to remove flies and prevent breeding, including contracting a pest company if needed. Ensure all affected areas are cleaned and sanitized.
- 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?
- The back door and screen door do not shut tightly. The screen door has a strip at the bottom out of alignment that prevents the door from shutting tightly. Ensure both doors are able to shut tightly to prevent pests, dirt and debris from entering the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back hallway has several items being stored on the floor, including food containers. Items not necessary for the operation should be removed, items required must be stored off the ground 6 inches to allow for proper cleaning and pest control. Have the hallway cleared of unnecessary items, food items stored on shelving and the area thoroughly cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cases of Clamato were being stored on the floor at the entrance to the kitchen. Cases of food were observed being stored on the floor of the walk-in freezer. Ensure food/beverages are stored off the floor 6 inches to protect from potential contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The smaller prep cooler in the kitchen was holding foods at 8 C. Staff advised to move foods to another unit. Ensure hazardous foods are stored at or below 4 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher in the kitchen was not dispensing chlorine after a few cycles had been run. Machine was primed and began dispensing at 100 ppm.Ensure staff are testing the machine when first turned on to ensure it is operating properly before use and any corrections are made before dishwashing occurs.
- 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?
- The back door and screen door do not shut tightly. The screen door has a strip at the bottom out of alignment that prevents the door from shutting tightly. Ensure both doors are able to shut tightly to prevent pests, dirt and debris from entering the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a large hole in the wall of the men's washroom exposing the insulation.Have the wall repaired and ensure the surface is smooth, non-absorbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine has a build-up of calcium on the outside and inside of the unit. Flaking calcium can contaminate ice. 4. The walk-in freezer has a pile of built-up ice in the back right corner where food is stored. Condensation or ice formation is not potable and can lead to contamination of food stored in the area. Have the food relocated and the freezer serviced to prevent ice from forming. Have the machines cleaned and ensure the ice machine is properly serviced to maintain the lines in a sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The smaller prep cooler in the kitchen was not maintaining 4 C or colder. Have the unit adjusted or repaired and do not store hazardous foods in this unit until it is maintaining 4 C.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors of the kitchen had a large amount of leaves coming in from the back screen door. Staff removed the leaves during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back hallway has several items being stored on the floor, including food containers. Items not necessary for the operation should be removed, items required must be stored off the ground 6 inches to allow for proper cleaning and pest control. Have the hallway cleared of unnecessary items, food items stored on shelving and the area thoroughly cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The mini fridge in the bar area was at 8 C with some items in it requiring refrigeration. Items were relocated to the other bar fridge. Please ensure all fridges used to store foods requiring refrigeration are checked daily to verify they are at or below 4 C.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Two seat cushions of bar height seating near the kitchen entrance were very torn and most of the interior cushioning was exposed. Filling materials cannot be properly cleaned. Have the chairs resurfaced with a cleanable material or removed.
- 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 posted had expired in September 2025. Please ensure a valid food handling permit is posted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The mini fridge near the kitchen has no light and had food debris dried on. Proper lighting is necessary to ensure the unit is kept clean and sanitary. Please ensure the lightbulb is working. 2. The walk-in cooler shelves have food and debris on them. 3. The ice machine has a build-up of calcium on the outside and inside of the unit. Flaking calcium can contaminate ice. 4. The walk-in freezer has a large pile of built-up ice in the back right corner where food is stored. Condensation or ice formation is not potable and can lead to contamination of food stored in the area. Have the food relocated and the freezer serviced to prevent ice from forming. Have the machines cleaned and ensure the ice machine is properly serviced to maintain the lines in a sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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?
- Several ants were present in the back hallway leading to the washroom. Please ensure ants are removed, traps set as needed, and area is cleaned to detract pests. Ensure doors are kept closed and tightly sealed.
- 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?
- Monitoring Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed handling a cell phone, switching gloves and handling food without washing hands. Hands must be washed before and after glove use and after handling personal items to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several small pails of food observed on the floor of the walk-in. A lower shelf was empty to accommodate the food containers. Ensure food is stored off the floor to prevent contamination and allow for proper cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cell phone was observed being handled and placed on cutting boards in the kitchen. This practice can lead to cross contamination of food and/or food equipment. Ensure personal belongings are stored away from food and food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items in the mini fridge in bar area were being held above 7.6 C and staff were advised to relocate during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing chlorine. Staff changed the container of sanitizer, and after more cycles there was still no sanitizer registering on a test strip. Have the unit adjusted and ensure chlorine is dispensing at 100 ppm. Until repaired, please ensure dishes are washed and then sanitized in the sink in 100 ppm for two minutes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap at the hand sink in the kitchen. Staff refilled 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?
- Several ants were present in the back hallway leading to the washroom. Please ensure ants are removed, traps set as needed, and area is cleaned to detract pests.
- 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?
- **Ongoing violation** The permit posted was no longer valid. Permit was dated for Sept. 2024. Please post the current valid permit in view of the customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mini fridge in the bar area was between 7.6 and 9.7 C. The seal at the top doesn't meet with the frame to form a tight seal. Have the unit repaired or replaced with one in good condition.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 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?
- The permit posted was no longer valid. Permit was dated for Sept. 2024. Please post the current valid permit in view of the customers.
- 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?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in kitchen was dispensing chlorine at 25 ppm. Dishwasher was primed and new sanitizer put in place and dishwasher was at 100 ppm on the sanitizing cycle. Please ensure the dishwasher is tested daily before use to ensure it is at the right concentration to destroy bacteria on dishware/utensils.
- 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?
- The permit posted was no longer valid. Permit was dated for Sept. 2024. Please post the current valid permit in view of the customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were being stored under some kitchen equipment on the counter. Space under the equipment may be unsanitary and can contaminate clean knives. Knives were removed to be washed. Please ensure utensils are stored in a manner that prevents contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The sink in the washroom has been broken and there is a large corner missing. The corner is currently covered with duct tape. The exposed porous surfaces of the sink, and/or the tape can trap bacteria from hand washing. Sink surface cannot be properly cleaned and the sink must be replaced. 2. The paper towel dispenser is broken. One is on order.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back right corner of the walk-in cooler had black liquid/grease/debris spilled. Staff removed crates and began cleaning during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The mini fridge in the kitchen and the one in the bar area were above 4 C and temperatures were fluctuating within the fridges. Operator adjusted the temperature during inspection. Please ensure when staff check temperatures daily that coolers are adjusted when necessary. All other coolers were at or below 4 C and staff record temperatures on a temperature log.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel was empty at the hand sink in the kitchen. More was provided in the dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Corrected: Rusted shelves have been replaced with shelves that are in good condition. 1. Front edge of shelf over microwave needs to be resurfaced. 2. Rusty shelves in the bar fridge are depositing rust particles on tops of beverage containers. Please ensure surfaces are smooth, non-absorbent and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 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 posted was expired. Staff were able to locate and print a current and valid permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Front edge of shelf over microwave needs to be resurfaced. 2. Rusty shelves in the bar fridge are depositing rust particles on tops of beverage containers. Please ensure surfaces are smooth, non-absorbent and easily cleanable. Have the bar fridge shelves replaced or resurfaced in a manner that will not contaminate food/beverages below. Remove and clean/sanitize the surfaces of affected items.
- 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?