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Dickey's Barbecue Pit 8102

116 - 4812E 43A Avenue Leduc AB T9E 1P3 · Food - General

15 inspections

  1. Risk Management 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?
      • The pest control records were not available at the time of inspection. The pest management checklist will be sent to the operator with the report.
    • 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?
      • The food handling permit was not posted at the time of inspection.
  2. Demand Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no running hot water available in the restaurant due to the gas service being shut off. The facility must ensure continuous hot and cold running water to support essential operations, including handwashing and dishwashing.
    • 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?
      • The pest control records were not available at the time of inspection. The pest management checklist will be sent to the operator with the report.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A propane tank was observed in use inside the facility to supply gas to cooking equipment. Please ensure that the propane tank is removed from the interior of the facility and that only approved fuel sources are used for the equipment.
    • 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?
      • The food handling permit was not posted at the time of inspection.
  3. Demand 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?
      • The pest control records were not available at the time of inspection. The pest management checklist will be sent to the operator with the report.
    • 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?
      • The food handling permit was not posted at the time of inspection.
  4. Monitoring Inspection

    3 infractions

    • 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 at the back located by the dishwasher was not equipped with soap. Please ensure that all the hand wash stations are fully equipped to promote effective hand hygiene.
    • 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?
      • The pest control records were not available at the time of inspection. The pest management checklist will be sent to the operator with the report.
    • 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?
      • The food handling permit was not posted at the time of inspection.
  5. Risk Management 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?
      • The pest control records were not available at the time of inspection. The pest management checklist will be sent to the operator with the report.
    • 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?
      • The food handling permit was not posted at the time of inspection.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of grease on the sides of the deep fryer. There was dust starting to build up on the ceiling tiles.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • ** AN active leak was observed underneath the three-compartment sinkACTION REQUIRED:1) Please repair the leak under the three-compartment sink.
  10. 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?
      • ** AN active leak was observed underneath the three-compartment sinkACTION REQUIRED:1) Please repair the leak under the three-compartment sink.
  11. 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?
      • ** AN active leak was observed underneath the three-compartment sinkACTION REQUIRED:1) Please repair the leak under the three-compartment sink.
  12. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution in the facility. The operator stated he is still waiting for the arrival of his supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** AN active leak was observed underneath the three-compartment sinkACTION REQUIRED:1) Please repair the leak under the three-compartment sink.
  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution in the facility. The operator stated he is still waiting for the arrival of his supplies.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - All refrigerators and hot holding units maintained safe food temperatures.**BBQ sauces were stored at room temperature, but the manufacturer's instructions require refrigeration after opening. The operator was directed to store all the prepared BBQ sauces on ice or in the cooler.
    • 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 at the front service area was accessible, operational and supplied with soap and paper towel.**The hand sink at the back food processing area was not accessible. A soap container was stored in the sink. The operator was directed to remove the soap container.
    • 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 ventilation canopy and filters appeared clean** AN active leak was observed underneath the three-compartment sinkACTION REQUIRED:1) Please repair the leak under the three-compartment sink.
  14. Monitoring Inspection

    0 infractions

  15. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** The walk-in cooler was at 8C and equipped with a thermometer- All other coolers maintained temperatures below 4C.ACTION REQUIRED:1) Ensure that the walk-in cooler maintains a temperature of 4C/40F or colder prior to storing food items in it.2) Ensure that all coolers are equipped with a thermometer3) Maintain daily temperature logs4) Ensure that a probe thermometer is available on site for verifying final cooking temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were not supplied with paper towel.Ensure that the hand sinks are supplied with paper towel prior to the start of food handling.