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Chubby Jerk and BBQ Kitchen

5005 50 Avenue Red Deer AB T4N 4B2 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food warming equipment containing rice and beans, vegetables, mac and cheese, goat curry, and mashed potatoes were measured at 44.9-58.9C at the time of inspection. The operator was informed and the foods were reheated. Please ensure that hot-held food is maintained at 60C or greater to prevent the growth of illness-causing bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was observed to be obstructed with several bucket lids at the time of inspection. The items were removed and a discussion was held with the operator.Please ensure that handwashing stations are kept unobstructed to help ensure proper and regular hand hygiene.
    • 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?
      • An invalid permit was observed to be posted at the time of inspection. The operator was informed and replaced the permit with the current one.Please ensure that a valid permit is available and posted for patrons to observe.
  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was stocked with soap and paper towel. Initially, the garbage bin was in front of the hand sink, blocking access. Please ensure that the hand sink is freely accessible at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Jerk chicken was measured at 57.1 degrees C. After the conversation with the operator, the heat of the hot holding unit was increased, and the jerk chicken was reheated in the oven and measured at 75.2 degrees C.- Eggs were stored at room temperature, the operator informed that it has been a day. The eggs were then discarded.Please ensure high risk foods were stored at either less than 4 degrees C or higher than 60 degrees C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have valid chlorine test strips.
    • 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 filters of the ventilation system had accumulation of dust.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Scoops were observed stored inside the bulk rice container.Corrective action: The scoop was removed from the container.Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require cleaning and organizing:- Back shelf area. - Behind the line. Please ensure the facility is maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not available at the time of inspection. After a discussion with the operator, a solution was prepared and measured to 100 ppm.Please ensure that bleach sanitizer is available at all times during food preparation to ensure safe food operation.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw chicken was observed to be defrosting in still water at the right basin of the three-compartment sink. Two containers of macaroni and cheese were also observed to be reheating in the front hot-holding unit. The operator mentioned that the containers had just been placed in the hot-holding unit. A discussion was held with the operator on correct procedures and the importance of proper reheating and defrosting. The frozen chicken was then run under cold running water to finish defrosting. The mac and cheese was also placed back in the cooler to await reheating in the oven. Please ensure that proper reheating and thawing procedures are conducted to ensure safe food handling. High-risk foods should be reheated quickly to 74C to avoid extended time in the Danger Zone of 4-60C. Proper thawing can be performed by storing in the fridge, microwaving, heating as part of the cooking process, or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed by a bowl at the time of inspection. The bowl was removed from the basin shortly after.Please ensure that the handwashing sink is not obstructed to allow for regular and proper handwashing.
  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food in the containers does not have cover on them. Please ensure to cover them to protect from any contaminants.