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Earls Kitchen + Bar

3215 Dunmore Road SE Medicine Hat AB T1B 2H2 · Food - General

9 inspections

  1. 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?
      • There are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several gaps between plumbing fixtures and the wall, particularly in the staff washroom. Seal these gaps to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The boiler room is quite cluttered and disorganized; this makes the area difficult to clean and can provide harborage to pests.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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 is expired.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding with soup and au jus measured approximately 40 degrees C. The operator reheated the food on the stove and plugged back in the hot holding unit which had accidently been unplugged.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the soups in the hot holding unit measured approximately 40°C. It was removed for reheating to 74°C. The other two soups in hot holding measured >60°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dirt/grime in a few areas, mainly in the back prep area on the floor underneath equipment, coolers, and shelving, as well as underneath the ice well in the bar.
  9. Initial Inspection

    0 infractions