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Coaster's Sports Bar

102 - 8020 Sparrow Drive Leduc AB T9E 7G3 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of dust on the walk in cooler ventilation fans. The cooler shelves had a build up of debris.
  2. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food repackaged in this facility and distributed to other facilities such as corn dog mix is not being properly labeled with identifying information. Ensure that products are labeled with identifying information such as product.
    • 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 wash station, in the bar, was not equipped with paper towel. This was corrected at the time of inspection.
    • 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 light in the beer cooler was not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of grime on the beer walk in cooler walls.There was grime build up in the hard to reach areas such as in-between the equipment and floor corners.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food repackaged in this facility and distributed to other facilities such as corn dog mix is not being properly labeled with identifying information. Ensure that products are labeled with identifying information such as product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a plastic food storage container that had cracked and was taped.Discard damaged containers and utensils and do not use tape to repair them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects bulk food from contamination.Bowl was removed during inspeciton.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink.Ensure that there is paper towel in a holder at all times.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle and a bucker in the kitchen area was measured to be at 50ppm. Fresh 200ppm solution was prepared by the operator during inspection.Please ensure the required 200ppm Quat sanitizer concentration is maintained at all times. Use the test strips at the facility to measure the concentration.
  5. 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
  6. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Employee working at cooking line is observed not following safe food handling practices. She is keeping wiping cloths on countertop, not keeping in the sanitizer solution, not follow proper hand washing and proper glove use. This employee is observed wiping hands after hand washing with paper towel used to clean dirty counter tops in dish wash area. Operator is advised to educate all employees about safe food handling practices.
    • 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
  7. 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 dishwasher is not dispensing sanitizer, it was measured at 0ppm chlorine. Please have the dishwasher repaired so that it consistently dispenses at least 100ppm chlorine at plate-level. While it is being repaired, dishes must be sanitized in the sink with a solution of warm water and bleach of at least 100 ppm or QUAT solution of at least 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer is recorded nil in the dish washer.
    • 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed laying on counters. Please ensure cleaning cloths are stored submerged in sanitizer solution buckets containing sanitizer of at least 100ppm chlorine (bleach) or at least 200 ppm QUAT.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the bar was observed to be <200 ppm QUATs. Please ensure sanitizer solutions are changed every 2-4 hours and are of at least 200 ppm QUATs.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing QUAT solution was observed to be unlabeled in the kitchen. Please ensure all spray bottles containing chemicals are clearly labeled with their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing sanitizer, it was measured at 0ppm chlorine. Please have the dishwasher repaired so that it consistently dispenses at least 100ppm chlorine at plate-level. While it is being repaired, dishes must be sanitized in the sink with a solution of warm water and bleach of at least 100 ppm or QUAT solution of at least 200 ppm.
    • 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 wall behind the deep freeze is damaged with a large hole. Please ensure this wall is repaired as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surface of the lid of the chest style deep freeze is dirty and requires cleaning. Please ensure this is cleaned regularly to prevent the build-up of dirt and grime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Several areas of the ceiling including around the vents and security cameras have a build-up of dust. Please ensure these areas are cleaned regularly to prevent the build-up of dust. 2. The floor under the deep-frying station has a build-up of food debris and grease. Please ensure this area is cleaned regularly to prevent this build-up.