Ducks Sports Bar & Grill
10 - 205 3 Avenue W Cochrane AB T4C 1A8 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were filled with soap and vinegar. Operator replaced and placed all new sanitizer bottles in the kitchen and bar area. Please make sure chemicals bottles are labelled with the products in them to misuse of the chemicals and prevent any incidents and contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. *Exhaust filters need cleaning. Grease built up. Please make sure cleaning is completed.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Package of carrots in the back cooler was not in good condition, they were rotten.Corrected during the inspection. Please make sure condition of the food items are checked regularly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers in the walk-in cooler were not covered. Please make sure open food containers are properly covered to prevent contamination of the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Wall surface cover behind the grease trap was damaged and grease/grime built up at the wall surface. Please make sure dirty damaged surface is removed and replaced, and surface is properly covered with a durable/waterproof material.* Caulking at the dishwashing sink was not in good repair. Mildew started grow on the caulking surface. Please make sure damaged caulking is removed, surface is cleaned and recaulk the surface with waterproof sealing/caulking material.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation on the ceiling in the back kitchen and dishwashing area.*Dust on the ceiling fans by the cook line.*Hard to reach areas of the dishwashing area - under the dishwasher and sink area. Food debris and dirt built up. *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. *There was grease and grime accumulation behind the grease trap area, and on the wall under the dishwashing sink. *Exhaust filters need cleaning. Grease built up. Please make sure cleaning is completed.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Bleach water solution was not available in the back kitchen. Corrected during the inspection.New bleach water solution with 100ppm concentration was prepared during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the spices containers in the cooking station above the top shelf were left open and container were not in clean condition. Please make sure all food items are stored in food grade containers and containers are covered properly prevent food from the contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Bag of onions were stored in the back storage area directly contact with floor. Please make sure food items are stored properly away from the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass dishwasher Sani cycle was not working properly.Corrected during the inspection .
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation on the ceiling in the back kitchen and dishwashing area.*Hard to reach areas of the dishwashing area - under the dishwasher and sink area. Food debris and dirt built up. *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. Please make sure required cleanings are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not available onsite. Operator has already ordered new test strips, will be delivered on Friday.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Milk and juice box cartoons and bottles were stored directly on the floor in the cooler at the bar. *Please make sure all food items are stored off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- *Sanitizer bucket at the bar was not labelled. Please make sure sanitizer solution bottles and buckets are labelled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not available onsite. Operator has already ordered new test strips, will be delivered on Friday.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Grease builds up on exhaust hood filters *Dust builds up on the ceiling by the cooking station.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. No sanitizer available during inspection. A 100ppm chlorine sanitizer was made during inspection. COMPLETE THE FOLLOWING:1. Please ensure a sanitizer is available whenever food is being prepared.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **OUTSTANDING**1. The meat slicer had a buildup of food debris in the hard-to-reach areas.COMPLETE THE FOLLOWING:1. Clean the meat slicer more thoroughly to prevent the cross contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Boxes and bags of food stored on floor in pizza walk in cooler.2. Boxes of food stored on floor in walk in freezer.3. Boxes of food stored on floor in keg cooler.COMPLETE THE FOLLOWING:1. Ensure food is kept stored off the floor to protect from contamination. Additional storage is strongly recommended.
- 09. Are chemicals stored and handled in a safe manner?
- **NOT OBSERVED AT TIME OF INSPECTION**1. Spray bottles were not labeled. COMPLETE THE FOLLOWING:1. Label bottles so staff know the contents and do not misuse chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Raw chicken thawing in water in prep sink without constant running water. Cold water was turned on and left running during inspection to maintain temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. No thermometer available for prep cooler at cook station. 2. No probe thermometer available for checking internal food temperatures. COMPLETE THE FOLLOWING:1. Please purchase new thermometers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **OUTSTANDING**1. Shelves in the coolers at the front of the kitchen were rusty.COMPLETE THE FOLLOWING:1. Re-finish shelves in coolers, so they are smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- **CORRECTED**1. Accumulation of food debris and grease observed between back prep tables. Tables were pulled out during inspection and area cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?