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Duster's Pub And Grill

6402 118 Avenue NW Edmonton AB T5W 1G3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solutions were at least 300ppm. New solutions were made and the concentration was at 100ppm.In the future ensure that your sanitizing solution has 2ml of bleach per litre of water and then you chlorine test papers to verify concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar high temperature glasswasher was turned on and warmed up for about 35 minutes. It was ran multiple times and reached a maximum temperature of 64C.Ensure that glass washer reaches a minimum temperature of 71C at the glass level.High temperature dishwasher reached at temperature of 72C.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 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?
      • 2024-11-25Operator stated they had third party contractor providing regular services; however, records were not available for review at the time of inspection. ACTION REQUIRED: have pest control records (service report) available for review at the re-inspection.___________________2023-11-30Pest control invoices were available. Request pest control inspection records from your pest control company and keep them on site, as these will be reviewed during future inspections.
    • 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?
      • Food handling permit posted expired September 30, 2024. ACTION REQUIRED: post current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light bulbs in the exhaust canopy lacked protective covers. ACTION REQUIRED: install protective covers over the light bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up in and around the deep fryer. ACTION REQUIRED: conduct a deep clean of the deep fryer.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Pest control invoices were available. Request pest control inspection records from your pest control company and keep them on site, as these will be reviewed during future inspections.
  7. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -There was a tray of whole onions placed on the floor in under the shelves in the dishwashing area. Keep the onions away from this area and off the floor to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -There were open containers of ranch dressing in the storage room with no refrigeration. These must be refrigerated must opened to prevent rapid germ growth. Operator was instructed to discard these immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The operator was cleaning equipment and re-useable customer dishes and utensils using a 2-compartment sink and a bin with water. It was indicated that they were not using the mechanical dishwasher.Discontinue using a bin for dishwashing. This is not a dishwashing sink and cannot be used to adequately clean and sanitize.You must use your dishwasher along with your 2-compartment sink. Ensure your mechanical dishwasher is adequately functioning. Double check to ensure the chemicals are properly hooked up and that it is cleaning and sanitizing at the correct levels if it has not been used for a period of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwash sinks were turned off in the bar and in the kitchen by the cooking area. The handwash sink in the cooking area had no hot water available. Paper towel was not available at the bar handwash sink. The operator indicated that they only wash their hands in the dishwashing area. This is not acceptable as the dishwashing area is too far to be considered conveniently accessible for washing hands. Both of the above handwash sinks must be turned on at all times and they must have hot water available. Paper towel in dispensers and soap must be available at all handwash sinks.
    • 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?
      • -There were no pest control records or plans available. The operator indicated Orkin conducts checks every 3 months. You must provide recent pest control records to us so we can verify that they are conducting regular checks. These can be e-mailed to the undersigned inspector. The operator indicated that they had seen 1 cockroach and had called Orkin. Traps were seen in various areas. No cockroaches were observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The donair machine was unclean and had a build up of grease and food debris. It was indicated this was not being used. Have this removed to prevent attracting pests and to free up space and allow for easier cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was old stained cardboard placed on top of the deep freezer in the cooking area. Do not use cardboard as it cannot be cleaned and it will attract pests such as cockroaches. Have this discarded. -There was clutter such as unused equipment, papers, decorations, etc on the counters in the kitchen. Reduce the clutter and organize these areas to prevent attracting pests and to allow for easier cleaning.