Ember Steakhouse
10119 121 Avenue Grande Prairie AB T8V 7V3 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available, but logs are not kept.Ensure daily, weekly and monthly cleaning logs are kept.Update: June 1, 2026Operator is working on it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handlers not changing gloves after a task including wiping hands on the apron and cloth towels. Food handlers were educated and instructed to wash hands. Ensure gloves are changed after each task (even when interrupted to do another task) and hands are washed prior to wearing gloves. Hands must be washed frequently or as needed. Owner will have a meeting with staff regarding importance of hand washing.Ensure cloth towels are not kept on counters/prep table cutting boards for food handlers to clean hands.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Best before dates are not placed on containers that in the prep coolers. Ensure all high-risk foods are dated inside the prep coolers.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Dishwasher and glasswasher sanitize testing logs are not kept. Ensure daily dishwasher and glasswasher sanitizer testing are kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule is available but logs are not kept.Ensure daily, weekly and monthly cleaning logs are kept.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher: concentration of chlorine in final rinse water was 50 ppm. Ensure concentration of chlorine in final rinse water is at 100 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hot holding well plumbing has not been installed. Ensure hot holding equipment is properly installed and is able to maintain food temperature at 60 Deg C or hotter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions