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Coach's Corner Sports Bar & Grill

9517 100 Street Morinville AB T8R 1R2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was noted to be at 0 ppm. The operator prepared fresh quat solution, and it was noted to be at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizing bucket was noted inside the hand-washing sink located in the bar area, making it inaccessible for food handlers to wash hands.The bucket was removed during the inspection The operator was further advised not to block the hand-washing sink.
    • 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. The air-conditioning unit was noted to be leaking in the main kitchen area. Please repair the leak.2. Drywall was noted to be bare in the back storge area. Please paint all surfaces (walls and ceiling) and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the back storage area and in the bar area. Please clean indicated areas and ensure they are maintained in a clean and sanitary state at all times.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat solution was noted to be at 0 ppm in the main kitchen area. The operator prepared fresh quat solution during the inspection. Please be advised to use a test strip to test the concentration of quat solution. 2. Cleaning cloths were noted to be on prep counters in the main kitchen area. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters. 3. Debris was noted on hard-to-reach surfaces of the meat slicer. Please be advised to dismantle the meat slicer to achieve proper cleaning and sanitizing. A brush must be used to reach hard-to-reach surfaces of the meat slicer.4. It was noted that the facility was not sanitizing food contact surfaces between tasks. Please use a quat solution to sanitize all food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Food handlers were also not aware of proper glove guidelines.Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Please be advised to wash hands between tasks, before putting gloves on and after taking them off, after handling soiled dishes and before handling food items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef patties were noted to be stored with sauces. Please be advised that raw meat must be stored in a designated area located away from ready-to-eat food items. Please do not store raw meat with sauces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items (coffees and bags) were noted on the prep counter and with food related items at the time of inspection. Please designate an area to store staff personal items that is located away from prep area and food storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was noted that staff members were making quat solution in the soiled sink with soiled dishes.Please be advised that the sink must be cleaned and sanitized prior to using it for any other tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • A light fixture above the kitchen food preparation area was missing was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the kitchen was measured to be at 50ppm. A fresh 200ppm solution was prepared by the staff during inspection.Please always use the Quat test strips to measure the concentration of sanitizer solutions after preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed inside the glass door cooler at the kitchen area and the small cooler at the front area.Replace the missing thermometers and ensure all coolers at the facility are supplied with functional thermometers for proper temperature monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the kitchen food preparation area was missing was missing a protective cover.Replace the missing cover to prevent food contamination in an event of breakage.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Meat debris was noted on hard-to-reach surfaces of the meat slicer. The meat slicer was cleaned during the inspection. The operator was further advised to ensure that the meat slicer is maintained in a clean and sanitary state at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required underneath the equipment. Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed in the kitchen area. The operator was advised to prepare quat solution. Please ensure that the quaternary ammonium solution is present in the facility at all times. 2. Wiping cloths were noted on prep counters and were being used to wipe hands, as well as oven mitts. Please be advised that all wiping cloths must be stored in a sanitizing solution at all times. Please do not use wiping cloths to wipe hands and as oven mitts. 3. Food debris noted on meat slicer. Please dismantle the meat slicer to achieve proper cleaning and sanitizing.4. Food prep counters are not being sanitized using a sanitizing solution. Please be advised that all prep counters must be sanitized using a quat solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was thawing food items at room temperature. Please be advised that food items must be thawed either in a cooler maintained at or below 4 degrees C, under cold running water, in a microwave or cook directly from frozen state. Please do not thaw food items at room temperature. All these food items were moved in a cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water lines were being replaced and the was shut off in the facility until 11:15 am. Staff members indicated that they started prepping food at 10 am. This suggest that hand washing was not being performed. Staff members also suggested glove usage. This was discussed with the operator during the inspection. Please be advised that food prep cannot occur without running water. All hand washing sinks must be equipped with hot and cold running water at all times. Please note that glove usage does not replace hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that food handlers require additional training. Please train food handlers properly.
    • 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 employee washroom door was noted to be open at the time of inspection. As this door opens directly into the food storage area, please keep this door closed at all times. Please install a self-closing mechanism to this door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A black slime was noted inside the ice machine. Please clean and sanitize the ice machine and ensure it is maintained in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.