Chillabongs Bar & Grill
18 - 69 Dunlop Street Red Deer AB T4R 2H6 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat's sanitizer solution was below the acceptable level of 200 ppm. When the solution was tested a concentration of 50-100 ppm was observed. Ecolab is scheduled to repair or replace the sanitizer dispensing system. Follow-up will be required to ensure that the sanitizer is dispensing at the appropriate concentration. In the meantime, a bleach solution is to be used. Onsite manager was provided the appropriate dilution amount, which is 1/2 tsp of bleach to 1 L of water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat's sanitizer solution was below the acceptable level of 200 ppm. When the solution was tested a concentration of 50-100 ppm was observed. Ecolab is scheduled to repair or replace the sanitizer dispensing system. Follow-up will be required to ensure that the sanitizer is dispensing at the appropriate concentration. In the meantime, a bleach solution is to be used. Onsite manager was provided the appropriate dilution amount, which is 1/2 tsp of bleach to 1 L of water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the sanitizer are expired from 2024. Please replace the test strips for the sanitizer to ensure that they can measure the concentration appropriately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat's sanitizer was observed to be used for the wipe cloth bucket. The concentration of the sanitizer was not at an appropriate level of 200 ppm. The onsite kitchen staff remade the solution, which showed higher levels of quats sanitizer. Please ensure that all sanitizer solutions for quats are at minimum 200 ppm. If there are issues with the dispenser, please have the system repaired or fixed by the company.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Chicken strips and potato skins in the freezer were left in an open container. Please ensure that containers have lids or plastic wrap on the top to ensure that the risk of contamination is reduced. The onsite kitchen manager was made aware of this.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the sanitizer are expired from 2024. Please replace the test strips for the sanitizer to ensure that they are operating properly and can measure the concentration appropriately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside wall beside the bar walk-in cooler door and the ceiling above the beer kegs need to be cleaned due to dust and spills.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- 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?
- The ventilation system of the facility had accumulation of dust.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - There were several cleaning cloths observed on the counters. - Please ensure cleaning cloths are in sanitizer solutions at all times and the solutions are checked for concentration and changed periodically.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were food containers in the fried food freezer which were left uncovered. After the conversation with the staff, the containers were covered with either a lid or wrapped. Please ensure the food is covered at all times to protect food from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation system of the facility had accumulation of dust.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The meat slicer in the facility had an accumulation of food debris. - The cutting boards of the facility had deep groves and discoloration. - Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.- Please ensure the facility utilizes undamaged equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- - There was accumulation of dust and debris behind the equipment and hard-to-reach areas indicated to the staff during the inspection.- There was accumulation of dust around the ceiling fans.- Please ensure facility is maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher at the bar reached 71.9C at the dish level which is hot enough to sanitize glassware.The dishwasher in the kitchen initially did not have any measurable chlorine. Staff indicated that the sanitizer container had recently been switched out for a new one. After priming the line for a few minutes and running the dishwasher again, a concentration of 100ppm was achieved. Please ensure that staff know how and when to prime the chemical lines on the dishwasher.
- 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 leak from one of the potable water supply lines to the sprayer in the dish pit area. This is causing water to pool on the floor which can lead to water damage and pose a slip hazard. Please repair the leak.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1- The floor under the black plastic shelves in the walk-in cooler is dirty. Please pull the shelves out and clean this area.2- The top of the ventilation hood needs cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?