Bull Dogs Sports Lounge
7407 108 Street Clairmont AB T8X 5G9 · Food - General
11 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- At time of inspection:1. The high temperature kitchen dishwasher measured a maximum temperature of 75.4 Degrees Centigrade - SATISFACTORY.2. The bartending warewasher was turned on; however, it was not producing any sanitizer solution within the appliance. After further investigation, it appears that a component from within this appliance was not properly installed / in place. The employee on shift was able to re-connect these internal parts and, once re-connected, an iodophor sanitize concentration of 12.5-25 PPM was achieved.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure to check both the kitchen dishwasher and bartending glass washer daily (when in operation) to verify that all parts of each machine are properly functional and the appropriate temperature / sanitize concentrations are properly achieved.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The ice scoop (in the bartending area) was situated within the ice well.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the ice scoop is always kept in a sanitary container and not sitting directly in the ice well.****THIS ISSUE WAS ADDRESSED DURING 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
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The deep fat fryer did not appear to be functional. The owner / operator / caretaker has indicated that a part has been ordered for this piece of equipment. The arrival of this part remains pending.The owner / operator of this facility is requested to conduct the following, namely:1. Once the part arrives, ensure this piece of food equipment is repaired to ensure it is capable of being used for cooking purposes.2. ALSO, PLEASE ENSURE THE ICE SCOOP IS ALWAYS KEPT INSIDE A SANITARY CONTAINER (I.E. - NOT KEPT TOUCHING THE COUNTER ON TOP).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- 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)?
- At time of inspection:1. The kitchen high-temperature mechanical dishwasher measured a final rinse / sanitize temperature of 81.9 Degrees Centigrade - SATISFACTORY.2. The bartending warewasher was not tested as parts were on order to have this appliance repaired. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the bartending warewasher is repaired and, once repaired, please contact this office at 780-513-7593 to have this appliance tested. *****AT TIME OF RE-INSPECTION, THIS UNIT REMAINS EXISTING. THE KITCHEN MECHANICAL DISHWASHER IS FUNCTIONAL AND THUS THIS UNIT CAN BE USED UNTIL THE BARTENDING WAREWASHER CAN BE REPAIRED. PLEASE CONTACT THIS OFFICE ONCE THIS APPLIANCE HAS BEEN REPAIRED.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The chemical sanitizing dispenser (at the compartment sink) was not producing sanitizer.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the chemical sanitizer dispensing to ensure it is capable of obtaining a minimum sanitizer concentration of 200 PPM quaternary ammonia.*******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING, HOWEVER, THERE IS AN ALTERNATE TEMPORARY PLAN IN PLACE UNTIL THE PARTS COME IN TO HAVE THIS DISPENSING UNIT REPAIRED. PLEASE CONTACT THIS OFFICE ONCE THIS UNIT HAS BEEN REPAIRED.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. The hot-holding steam table and bartending area hot-holding pizza appliances were not properly functional. The pizza hot-holding appliance did not contain a heat-stable thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hot-holding units contain the appropriate equipment necessary in order for them to function properly.2. Ensure the hot-holding pizza appliance contains a heat-stable thermometer (i.e. inserted within).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At time of inspection:1. The kitchen high-temperature mechanical dishwasher measured a final rinse / sanitize temperature of 81.9 Degrees Centigrade - SATISFACTORY.2. The bartending warewasher was not tested as parts were on order to have this appliance repaired. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the bartending warewasher is repaired and, once repaired, please contact this office at 780-513-7593 to have this appliance tested.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- At time of inspection:1. The main floor women's washroom infant change table security strap (i.e. buckle) was breached and requires replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the infant change table security buckle to ensure it is in good repair and free from defects.2. Place an "out of order" sign on the main floor women's washroom infant change table until it is capable of being repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. The chemical sanitizing dispenser (at the compartment sink) was not producing sanitizer.2. Various cutting boards within this facility were severely scratched / stained.3. It is unclear on the process to ensure the ice machine (used in this facility) is maintained in a clean and sanitary manner. There did not appear to be any records indicating as such.4. There did not appear to be a dishwasher-safe perforated utensil container (with dishwasher-safe perforated cup inserts) available for effective utensil washing / sanitizing.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the chemical sanitizer dispensing to ensure it is capable of obtaining a minimum sanitizer concentration of 200 PPM quaternary ammonia.2. Replace all severely scratched / stained cutting boards to ensure a scratch-free, smooth surface.3. Ensure the main ice machine is routinely maintained and records are made available to ensure this appliance is being maintained in a clean and sanitary manner.4. Obtain a perforated dishwasher-safe utensil container along with dishwasher-safe perforated utensil cup inserts.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. Various areas of this facility still require re-organizing / cleaning.2. Some water appears to be leaking underneath some major cooking equipment.3. There appears to be a sanitation schedule present but needs to be updated to reflect this entire facility (i.e. kitchen and bartending areas).The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the entire facility. 2. Ensure all leaks / water issues (found on the floor) are addressed to help refrain from a possible slip hazard.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?