Crown & Anchor Pub
8024 100 Street Grande Prairie AB T8V 6H7 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 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?
- At time of inspection:1. There did not appear to be any temperature records for all refrigeration / hot-holding equipment.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperature records are regularly maintained and kept in a binder so that they can be reviewed during future inspections.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- At time of inspection:1. The rear kitchen door was not sealed at the bottom.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the rear kitchen door to ensure it is properly sealed at the bottom to help refrain from the entrance of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- At time of inspection:1. The general sanitation of this facility was very good - SATISFACTORY.2. The sanitation schedule provided was incomplete and did not appear to be regularly maintained.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the sanitation schedule provided is maintained regularly. Ensure all records are kept in a binder so that they can be reviewed during future inspections.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. Raw meat was noted to be found stored above ready-cooked food (i.e. meatballs) in the walk-in cooler. Be advised that there were no raw meat drippings contaminating any of the food products stored below.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (including raw shell eggs) are always stored on the lowest shelving units within all applicable refrigeration units.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- At time of inspection:1. A small gap (on the north-east side dining room) was noted between two doors (that lead to the exterior). This gap was large enough to allow pests (i.e. rodents) to enter into this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal the gap between both doors with some weatherstripping or equivalent material.
- 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 meat slicer (including all internal components) appeared to be kept in a clean and sanitary condition – SATISFACTORY.2. An ice scoop container (with soiled water within the bottom of the container) was noted. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all ice scoops and their respective containers are stored in such a way that water does not accumulate within each container. Run both the ice scoop and container through the mechanical dishwasher.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- At time of inspection:1. A qualified pest control professional / company routinely monitors this facility for pests. Records / documentation appear to be kept up-to-date and available for review - SATISFACTORY.2. There appears to be a pest entry point at the bottom corner of the south emergency exit door (next to the women's washroom).The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal the bottom corner of the south side emergency exit door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is the end of OCTOBER OF 2025 – SATISFACTORY.2. Some shelving units within the main walk-in cooler were not suitable as they are not made of materials that renders them non-porous to moisture and easy to clean.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all cardboard and make necessary repairs to the shelving within the main walk-in cooler to ensure they are all made of materials that are non-porous to moisture and easy to clean.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At time of inspection:1. Raw shell eggs were stored above ready-cooked or ready-to-consume foods. Be advised that there were no raw meat (egg) juices contaminating other food products.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meats (including raw shell eggs) are kept stored on the lowest shelving unit within all applicable refrigeration units.*****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 meat slicer was not fully kept clean and sanitized. The guard appeared to be clean, however, the blade had some food debris and thus indicates it was not cleaned / sanitized. A plastic cover was placed over top of this appliance - indicating that it was ready for service (when it was not).The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure ALL STAFF are trained to ensure this appliance is properly cleaned and sanitized at all times before installing the plastic cover over top.*****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is APRIL OF 2024 – SATISFACTORY.2. Various light fixtures in some food / dish handling / storage areas did not contain a protective cover. Some were also missing within some walk-in coolers.3. The quat sanitizer dispensing unit was questionable as to whether it was properly functional. Sanitizer is not easily dispensed when the main button is pressed.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all light fixtures (within any food / dish handling / storage locations) contain light fixtures that contain protective covers. The installation of plexiglass tube covers may be a suggestion to mitigate this issue. Glass or Plexiglass covers must be installed over all light bulbs within all walk-in coolers / freezers (i.e. that contain food).2. Contact your chemical supplier / technician to have the quat sanitizer dispenser repaired or replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 chemical sanitizing bartending warewasher measured a final sanitize iodophor concentration of 12.5-25 PPM – Chemical test strips were available to test this appliance - SATISFACTORY.2. The chemical sanitizing dishwasher measured a final sanitize chlorine concentration of 0 PPM. There appeared to be two (2) detergent solutions connected to this appliance but no sanitizer – NOT SATISFACTORY. Chemical test strips were available to test this appliance.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure chlorine sanitizing solution is obtained and properly connected to this appliance. In the meantime, dishes and utensils can be washed and rinsed in this appliance and then removed and immersed (for 2 minutes) in a 100 PPM chlorine bleach and water solution (i.e. in the compartment sink). Remove dishes / utensils from this sink and allow to air dry. Use chlorine test strips to verify this concentration (i.e. in the compartment sink) is achieved.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?