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Dickey's Barbecue Pit

5125 Mullen Road NW Edmonton AB T6R 0T9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths immersed in 50 ppm quats sanitizer, needs to be at minimum 200 ppm.- Staff prepared new 200 ppm quat sanitizer solutions.
    • 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?
      • Gaps are noted at the bottom of the front entrance doors.- All exterior doors must have tight seals to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used for the cooked rice are being stored in a container of plain water in between uses.- Store dispensers/utensils in an ice water bath or in an empty container and send for frequent washing.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Plumbing below the dishwash sinks is leaking.- Requires repair.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions measured at 50 ppm, instead of the minimum required 200 ppm concentration.- New solutions were prepared and were measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff informed that a bag of mashed potatoes was only being reheating to 140F/60C and not the minimum required 165F/74C.- Operator to review proper reheating practices with staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the back of the deep fryer and buildup noted on the countertop toaster oven.- Cleaning initiated by staff.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese stored in an insert on ice measured at 9C, needs to be at <4C.- Discussed proper ice-water bath set up with the staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small container of gravy left on the counter measured at 47C. Staff informed that they had forgotten to put the food in the cooler and it had been left out for several hours. - Proper cooling procedures reviewed. Food discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available for the Quat sanitizer or Smart Power Sink & Surface Cleaner Sanitizer being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A large metal rack is blocking access to the kitchen handwash sink.- Hand wash sinks must be easily accessible at all times. Relocate the rack. Corrected
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of raw wood are anchoring the metal wall shelves that have been installed. - The unfinished wood requires sealing.