Evil Dave’s Grill
86 Connaught Drive Jasper AB T0E 1E0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Demand 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)?
- The concentration of chlorine sanitizer in the final rinse water of the low-temperature dishwasher was measured below the required level. The operator corrected the issue by adjusting the chemical feed line and priming the chemical pump. - Ensure the sanitizer concentration is maintained at 100 ppm and is monitored regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep line cooler facing the oven is non-functional. Repair is in progress waiting for parts to arrive. - Ensure the cooler is fixed and kept in good condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- The chlorine sanitizer concentration in the rinse water of the glass rinser was not detectable, even after priming the line. This indicates a failure in the sanitizing function. The glass rinser must not be used until it is repaired and verified to consistently deliver sanitizer solution at 100 ppm in the rinse water. Until the glass rinser is fully operational, all glasses and utensils must be washed and sanitized using the functional dishwasher in the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The glass rinser at the bar is not in good working order, compromising proper sanitation procedures.- Ensure the machine is serviced and maintained in good working condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The low -temperature dishwashing machine is not operational because the concentration of chlorine sanitizer in the rinse water is not detectable. - Ensure all washed dishes are sanitized through the manual method.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing machine is not operational because the pump of the sanitizer feeding line is not functional. - Ensure the machine is serviced and the concentration of chlorine sanitizer in rinse water is kept at 100 ppm. Monitor the working condition of the machine on daily basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- The concentration of chlorine sanitizer in the rinse water of the glass washer at the bar was tested to be 0 ppm. - Ensure all the glasses/utensils are washed in the functional dishwasher in the kitchen until the glasswasher is fixed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The glasswasher in the bar is not operational as the concentration of chlorine sanitizer in the rinse water is not detectable. - Ensure the machine is serviced and the concentration of chlorine sanitizer in rinse water is kept at 100 ppm. Monitor the working condition of the machine on daily basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- The concentration of sanitizer in the rinse water of the low-temperature dishwashing machine was tested to be 0 ppm. - Ensure the dishes/utensils are manually sanitized after washing until the machine is serviced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing machine is not operational. - Ensure the machine is serviced and kept in good working order. Monitor the working condition of the dishwasher on a daily basis.
- 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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions