Skip to content
Loading map…

Fraternal Order of Eagles 2102

23 Rowland Crescent St. Albert AB T8N 4B2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was found to be operating at 0 ppm chlorine residual. The Operator Ross admitted he was aware of the issue, and yet, continued to use it for glassware.. Operator was instructed to cease use immediately and to put all bar dishes through the kitchen dishwasher. A call for maintenance was made at time of inspection. Report/invoice of this service must be provided to PHI prior to use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • May 20, 2026: Test strips still the same expired ones from 2024. Operator was informed these must be replaced immediately, and that with regular testing, they should not be lasting that long anyway.October 22, 2025: There were test papers for checking the chlorine sanitizer concentration but they expired in 2024. Discussed that they may not provide accurate readings of the sanitizer concentration.
    • 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?
      • Mouse dropping were clearly visible in the counter alongside the bar dishwasher where chemicals were stored. Operator was instructed to contact a licensed pest control operator and to share the report of this visit with the PHI.
    • 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 is a section of unfinished wood being used for the new grease trap to rest atop. This must be painted or finished in a way to make it smooth, moisture-resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning of floors is required, with special attention to under cooking equipment and under the central island.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were test papers for checking the chlorine sanitizer concentration but they expired in 2024. Discussed that they may not provide accurate readings of the sanitizer concentration.
  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were test papers for checking the chlorine sanitizer concentration but they expired in 2024. Discussed that they may not provide accurate readings of the sanitizer concentration.
    • 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 posted was expired. Discussed and an invoice had been sent out but not paid. Asked about non profit status and they were a non profit. File updated and new permit requested.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The ceiling had a build up of dust bunnies present.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The quat sanitizer was at inadequate concentration. Ensure Quat sanitizer at 200ppm or chlorine solution at 100ppm is available on site.
    • 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 was issued to the previous operator who is no longer associated with the facility. A new permit holder must complete and submit the food Handling Permit application.
  6. Risk Management 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 was issued to the previous operator who is no longer associated with the facility. A new permit holder must complete and submit the food Handling Permit application.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were not stored in a sanitizing solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There appeared to be a stroganoff type dish and noodles stored on the floor of the walk in cooler. Discussed with staff present and it was moved up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***Chemical spray bottles were not adequately labeled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a bowl of gravy/au juice stored on the counter. Discussed and it had just been prepared. Discussed that food was to be cooled properly in a timely manner and if it was being tempered there should be a timer to indicate when it was to be put in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The dishwasher was run was not sanitizing the dishes. discussed with staff that the dishwasher was not working and was not to be used. The manual three sink method was to be used for washing the dishes until the dishwasher was repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The bar glass washer was not adequately sanitizing the glasses. Discussed that the glass washer was not to be used and that glasses were to be manually washed and sanitized in the three sinks in the kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Test strips were not used often enough to ensure that the dishwasher and glass washers were adequately sanitizing the dishes and glasses.
    • 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 stored in the front drawers and were not up to date. Pest control records are to be completed monthly.
    • 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 was issued to the previous operator who is no longer associated with the facility. A new permit holder must complete and submit the food Handling Permit application.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff present did not have their food safety certification. Will provide the list of acceptable food safety courses with this report.https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf