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Fat Unicorn Tap & Grill

105 - 9024 90 Avenue Lac La Biche AB T0A 2C0 · Food - General

15 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizing bucket in the bar area was observed to have no detectable sanitizer concentration (0 ppm) and visibly contained soap. Soap can deactivate chlorine, making the solution ineffective for sanitizing. Staff corrected the issue immediately. Ensure sanitizing buckets are prepared using the correct chemical only (no soap) and maintained at appropriate chlorine concentrations (100–200 ppm) to ensure effective sanitation.2. Cleaning cloths were observed left outside of a sanitizing bucket. Staff corrected the issue immediately. Ensure wiping cloths are stored in properly prepared sanitizing solutions between uses to prevent contamination of surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Small plastic single-use take-out containers were observed being used as scoops for food ingredients. These items are not designed for repeated use or as food scoops. The items were discarded during the inspection. Ensure only proper, durable, and food-grade scoops are used and that single-use items are not reused to prevent contamination.2. A large wooden spoon used to stir a pot of food was observed to be chipped, posing a risk of wood particles contaminating the food. Staff removed the item immediately. Ensure all utensils are maintained in good repair and free of damage to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was observed to be dirty, with visible food debris and liquid present on the surface. At the time of inspection, the slicer was not in use and had been left on the side. This indicates inadequate cleaning and sanitation and poses a risk of contamination. Ensure the meat slicer is thoroughly cleaned and sanitized after each use and maintained in a clean condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket with cleaning cloths in it measured 0 ppm chlorine.Ensure chlorine solutions are maintained at 100-200 ppm.Bleach was added to the bucket to a concentration of 200 ppm during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several items in the walk in cooler were not covered.Ensure all items are covered while in storage to help prevent contamination.Items were covered during inspection.2. One single use bowl was found in a bulk bin for use as a scoop.Do not use single use items for scoops. Scoops must be durable, cleanable, and have a handle.Bowl was discarded during inspection.3. Several scoops with handles in bulk bins were stored so the handle was partially buried in the food product.Ensure scoops stored in bulk bins do not have the handle contact the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the bar had "pick up and pour" dishsoap in a container.The hand soap dispenser was below the sink. Ensure hand soap in a dispenser is available at the sink at all times.Soap dispenser was placed by the sink during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink guard and surrounding area had debris build up and requires cleaning.Ensure the hand sink guard and area are kept in clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was present in the handwashing sink at the bar.Bucket was removed during inspection.Ensure the bar hand sink is kept clear and accessible for handwashing at all times.
    • 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 about 7-10 flies observed in the facility, the majority in the dry storage room. This is an improvement from the previous inspection.Back door now has a screen present. Back door was closed at the time of inspection.Several fly lights have been installed.Continue to monitor and take preventive actions to control fly populations.Ensure the outside of food storage containers are clean and sanitized.Keep the broken glass bin covered.Empty all garbages at the end of the day and/or securely cover the bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dirt/grime present on the door frame and light switch to the dry storage area.Clean the door frame and light switch for the dry storage area.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use containers and bowls with no handle were found in bulk bins for use as scoops.Scoops must have a handle and be durable and washable. If stored in the container, the handle must not contact the food.It is recommended to have a bucket of clean scoops; after use, staff can wash the scoop and place back in the clean bucket for next use.Containers and bowls were removed from the bins during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket for dumping out glasses was present in the front bar area hand sink.The hand sink must be free and clear and easily accessible for handwashing at all times.Another bucket was located to place the smaller bucket in.
    • 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 a significant number of flies present in the kitchen.Back door was open on inspector arrival.Keep the back door closed to prevent pest entry.Facility is using fly paper in appropriate locations and changing daily. A screen for the back door and fly lights have been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation filters had a build up of grease.Clean the ventilation filters regularly to prevent grease build up. At least weekly is recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris present under the bottom shelf in the walk in cooler.The shelf is very close to the floor.Clean the floor.The shelf should be raised to allow for at least 6 inches of clearance between the floor and the bottom of the shelf to facilitate cleaning.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a used cleaning cloth on the line cooler counter.Ensure used cleaning cloths are stored in sanitizer solution when not in active use.Do not use cloths to clean hands. If hands are dirty they must be washed.Cloth was sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three boxes of raw bacon were thawing on the counter.Boxes were placed into the cooler during inspection.Ensure high risk food items are thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- in the microwave if the food will be used immediately.
    • 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 records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken and beef were observed thawing at room temperature.Ensure thawing is done in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- in the microwave, if the food will be used immediately.Food was placed into the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was empty.Ensure the paper towel dispenser is restocked as soon as it runs out of paper towel. Paper towel was replaced during inspection.
    • 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 records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.Pest control self checklist provided via email.
  9. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A new high temperature dishwasher has been installed in the bar area. The base/platform is unfinished wood.A new ice maker has been installed in the kitchen. The base is unfinished wood.Ensure the wood is finished so it is smooth, impervious to moisture, and easy to clean.
  10. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine strips expired July 2023.Obtain current strips.It does not appear that staff are using chlorine test strips in the kitchen, or quat test strips in the bar area, to verify sanitizer concentration as the ends of the strips were discolored.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be checked each day prior to use.Chlorine solutions must be maintained at 100-200 ppm.Quat solutions must be maintained at 200-400 ppm.Both high temperature dishwashers must be tested with the waterproof, max/min holding thermometer at least once per day. Temperature reading must be 71C/160F at the plate level. Procedure was reviewed with kitchen staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bucket in the handwashing sink in the front bar area.Ensure the sink is kept clear of items and accessible for handwashing at all times.Bucket was removed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A new high temperature dishwasher has been installed in the bar area. The base/platform is unfinished wood.Ensure the wood is finished so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of crumbs on the floor in the walk in cooler.Ensure food debris is routinely cleaned to prevent buildup.Crumbs were cleaned up during inspection.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Several food handlers have completed the Alberta Food Safety Basics Course.No certificates for approved food safety courses were available.Ensure that sufficient food handlers have approved food safety training:- when 6 or more food handlers are on site, at least 1 of those 6 must have approved training- when 5 or fewer food handlers are on site, at least one person at the facility must have approved food safety training, but that person does not have to be present on site.It is recommended all employees take the basic food safety course.A significant number of violations were observed and food handler knowledge and practices must improve.Information regarding approved food safety courses sent via email.Note: operators are in the process of completing food safety training.
  13. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area was reading 0 ppm chlorine on the test strip.The chlorine connected to the glass washer has fabric guard added.A recording sheet for the glass washer was not available.Ensure the glass washer is tested each day prior to use with a test strip. Glass washer must be capable of dispensing:- 100 ppm chlorine, or- 200 ppm quats, or- 12.5-25 ppm iodine.Until the glass washer is confirmed to be properly sanitizing items, glasses must be washed in the back dishwasher.Record the sanitizer concentration for the glass washer each day.Do not use chlorine with fabric guard added. Chlorine must be regular, unscented bleach with no fabric guard or other additives.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Several food handlers have completed the Alberta Food Safety Basics Course.No certificates for approved food safety courses were available.Ensure that sufficient food handlers have approved food safety training:- when 6 or more food handlers are on site, at least 1 of those 6 must have approved training- when 5 or fewer food handlers are on site, at least one person at the facility must have approved food safety training, but that person does not have to be present on site.It is recommended all employees take the basic food safety course.A significant number of violations were observed and food handler knowledge and practices must improve.Information regarding approved food safety courses sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a buildup of food or other debris and were not in clean and sanitary condition:- the seal of the stand up freezer- the bottom of the stand up freezerEnsure the facility is maintained in clean and sanitary condition.
  14. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Gravy in hot holding measured 55C.Ensure gravy is maintained at 60C or above at all times.Take the temperature of the gravy at least every 2 hours. If gravy temperature falls below 60C, it must be used within 2 hours and then the remainder discarded.Unit was turned up to the maximum temperature during inspection.2. A tube of ground meat was observed in the sink. No water was running.High risk food items must be thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if the item will be used immediately, in the microwave.Ground meat was moved to the cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area was reading 0 ppm quats on the test strip.Facility believed the glass washer was working since the test strip was turning blue. However, the color of blue did not match the color coding on the indicator chart for either 200 or 400 ppm quats. The heat of the dishwasher may be denaturing the strip. The test strips are designed to be used at temperatures of 30C or less. The dishwasher was reaching temperatures of 47C.A recording sheet for the glass washer was not available.Ensure the glass washer is tested each day prior to use with a test strip. Glass washer must be capable of dispensing:- 100 ppm chlorine, or- 200 ppm quats, or- 12.5-25 ppm iodine.Until the glass washer is confirmed to be properly sanitizing items, glasses must be washed in the back dishwasher.Record the sanitizer concentration for the glass washer each day.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Several food handlers have completed the Alberta Food Safety Basics Course.No certificates for approved food safety courses were available.Ensure that sufficient food handlers have approved food safety training:- when 6 or more food handlers are on site, at least 1 of those 6 must have approved training- when 5 or fewer food handlers are on site, at least one person at the facility must have approved food safety training, but that person does not have to be present on site.It is recommended all employees take the basic food safety course.A significant number of violations were observed and food handler knowledge and practices must improve.Information regarding approved food safety courses sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a buildup of food or other debris and were not in clean and sanitary condition:- the seal of the stand up freezer- the bottom of the stand up freezerEnsure the facility is maintained in clean and sanitary condition.
  15. Initial Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on food contact surfaces.Do not keep used cleaning cloths on food contact surfaces. Used cloths must be stored in an appropriate sanitizing solution (eg 100-200 ppm chlorine, or 200 ppm quats).2. A sanitizer solution was prepared but concentration was not confirmed with a test strip. Solution measured 10 ppm chlorine bleach.Bleach was added and solution concentration was verified to be 200 ppm.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared.If solutions are used over multiple days, they must be tested at the start of the shift.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single use container was found in a bulk bin as a scoop.Do not use single use containers as scoops.Scoops must be durable, washable, and have a handle. If stored in product, handle must not contact product.Single use container was discarded during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods and beverages were observed stored on the floor in the walk in cooler and the walk in freezer.All food items must be stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausage was observed thawing in a container of warm standing water on the counter.Ensure high risk foods are thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if product will be used immediately, in the microwave.Sausage was placed into the cooler during inspection. Thawing procedures were reviewed with staff.2. Cooked ground meat and chicken stock were observed cooling on the counter. Products were not being regularly stirred and no time was marked to indicate how long they had been there. Staff stated both products had recently been cooked.When cooling, food products must go from 60C to 20C within 2 hours, and from 20C to 4C within 4 hours.To facilitate rapid cooling, ensure products are stirred frequently. Mark the time on the container to ensure proper cooling times are followed.Products were stirred and spoons left in product to facilitate frequent stirring.Procedures reviewed with staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A new high temperature dishwasher is present in the facility.Facility does not have a waterproof, maximum/minimum holding thermometer available to monitor plate level dishwasher temperature.Obtain a waterproof, max/min temperature holding thermometer.The dishwasher must be capable of reaching a plate level temperature of at least 71C.Test the dishwasher at least once per day prior to use to ensure it is properly functioning.Note: dishwasher reached a plate level of 71.0C during inspection, as measured with inspector's thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area was dispensing 0 ppm chlorine.There was a water issue during inspection, which may have contributed to the glass washer not working.Chlorine test strips in the bar area were new in container. A recording sheet for the glass washer was not available.Ensure the glass washer is tested each day prior to use with a test strip. Glass washer must be capable of dispensing 100 ppm chlorine.Until the glass washer is confirmed to be dispensing 100 ppm chlorine, glasses must be washed in the back dishwasher.Staff were instructed to re-wash all glassware that had been recently run through the glasswasher in the back dishwasher.Record the chlorine concentration for the dishwasher each day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A food handler was observed using the handwashing sink to fill a pitcher.Do not use the handwashing sink for any purpose other than handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an issue with water service during the inspection, exterior to the facility. The County was conducting repairs on outside lines. Water was in the process of being restored.Facility locked doors until the water issue was resolved.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pieces of raw wood are being used as supports. One piece was near the dishwasher and one on the prep table to support an upper shelf.Ensure raw wood is finished so it is a smooth, cleanable surface that is impervious to moisture.
    • 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?
      • Facility changed ownership and EPH was not informed.New owner completed a food permit application.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Several food handlers have completed the Alberta Food Safety Basics Course.No certificates for approved food safety courses were available.Ensure that sufficient food handlers have approved food safety training:- when 6 or more food handlers are on site, at least 1 of those 6 must have approved training- when 5 or fewer food handlers are on site, at least one person at the facility must have approved food safety training, but that person does not have to be present on site.It is recommended all employees take the basic food safety course.A significant number of violations were observed and food handler knowledge and practices must improve.Information regarding approved food safety courses sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a buildup of food or other debris and were not in clean and sanitary condition:- the top and sides of the dishwasher,- the handwashing sink- the cutting board at the line cooler- tiles and light coverings near ceiling ventsEnsure the facility is maintained in clean and sanitary condition.