Skip to content
Loading map…

Fresh Grill Kitchen

5103 53 Street Stony Plain AB T7Z 1T5 · Food - General

11 inspections

  1. Risk Management Inspection

    3 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?
      • Flooring was observed to be lifting in the kitchen area and in the walk-in cooler. Replace/repair the flooring.
    • 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 wall across from the dishwasher was in disrepair. Repair/refinish the wall such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning was completed. More deep cleaning is required throughout the facility. Grease build up was observed on surfaces throughout equipment and tools.
  2. Monitoring Inspection

    4 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?
      • Flooring was observed to be lifting in the kitchen area and in the walk-in cooler. Replace/repair the flooring.
    • 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 wall across from the dishwasher was in disrepair. Repair/refinish the wall such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food spillage and liquid spillage was observed at the bottom of the standup freezer at the front of the kitchen and also in the standup cooler at the back of the kitchen. Deep clean the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris spillage was observed along the floors, the side of the fryers and along the wall. Deep clean the above mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Egg cartons and carrots were observed to be stored on the ground in the walk-in cooler. The food items were immediately moved and stored off the ground by at least 6 inches.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters. The exhaust hood was observed to be due for cleaning in December 2024. Clean the above mentioned area. A service appointment was made for January 6 during the inspection.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inner lid of the chest freezer is peeling and in disrepair. Repair/replace the lid to prevent contamination of the food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has been established. Ensure staff follow the cleaning schedule.Some further cleaning is required in the following areas:- Walk in cooler fans- Underneath the sink area by the grease trap
  6. Risk Management Inspection

    5 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 test strips were expired. Obtain new chlorine test strips. Chlorine test strips 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 light cover by the standup freezer at the entrance of the kitchen is partically off. Fix the light cover so that it is flush/smooth for ease of cleaning, and to prevent injuries from the cover falling.
    • 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 caulking by the dishwasher area is cracked and in disrepair. Several gaps are visible from the sink. Repair/refinish the caulking and ensure the surface is smooth, durable, and imprevious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inner lid of the chest freezer is peeling and in disrepair. Repair/replace the lid to prevent contamination of the food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule onsite. Establish a written clean schedule.Some further cleaning is required in the following areas:- Walk in cooler fans- Spice storage area- Chest freezer located by the spice storage area- Ceiling fan by the cookline- Behind the grease trap
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available in the kitchen area for cleaning cloth storage. The sanitizer solution in the front area was too strong measuring over 200ppm chlorine. A new solution for both areas measuring 100ppm chlorine was prepared immediately upon request and cleaning cloths were stored in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some seasoning containers were observed to be left open with no cover or lid. The spice containers were covered with plastic wrap upon request. Ensure all food items are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top portion of the prep cooler with the plastic cutting surface measured 10.8°C. All food items were moved to other coolers upon request. Perishable food items are not to be stored in the top portion of the prep cooler until it has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Obtain new chlorine test strips.
    • 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?
      • This violation has been carried over from the previous inspection report: *** There were gaps between the backdoor and the floor, and the screen door net needs replacing.Nov 04, 2023: A gap still exists underneath the back exist door and the door screen was still in disrepair. May 22, 2024:Weather Stripping still not repaired. October 17, 2024:A gap is visible between the back door and the floor. Weather stripping is still not repaired.
    • 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?
      • Some flies were noted by the dishwashing area and spice storage area. Ensure monthly pest monitoring is completed. Monthly pest control reports were not readily accessible upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Breading used for deep frying was observed to be left overnight with no cover in the kitchen. The breading was discarded upon request. Ensure leftovers are discarded or stored properly and dishes/utensils are washed to prevent contamination and attraction of pests.
    • 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 observed to be expired. Ensure the posted food handling permit is up-to-date and valid.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • This violation has been carried over from the previous inspection report:Many of the tile floors in the kitchen are cracked and lifting.Repair or replace floor tiles so that they are smooth, non-porous, and easy to clean. October 17, 2024:Some floor tiles were observed to be peeling and damaged. A section of the floor tile in the walk-in cooler was missing. Replace the missing floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top portion of the prep cooler with the plastic cutting surface measured 10.8°C. Repair the prep cooler such that it maintains 4°C or lower. Perishable food items are not to be stored in the top portion of the prep cooler until it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This violation has been carried over from the previous inspection report:*** No cleaning schedule onsite.*** The kitchen needs a thorough cleaning. October 14, 2024: Areas requiring deep cleaning:- Walk-in cooler fans- Shelving- Spice storage area- Spice containers- Freezer requires organization- All prep coolers- Hard to reach areas along the corners and walls of the facility
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects food from contamination.
    • 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 gaps between the backdoor and the floor, and the screen door net needs replacing.Nov 04, 2023: A gap still exists underneath the back exist door and the door screen was still in disrepair. May 22, 2024:Weather Stripping still not repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Unfinished wooden cupboards used in the facility.*** Old shelf with peeling paint located in the kitchen was used to store utensils.- Replace unfinished wooden cupboards and the old, peeling-paint shelf in the kitchen with smooth, easily cleanable, and non-absorbent shelving.Dec 04, 2023: **Unfinished wooden cupboards were still observed. **A storage shelf in the kitchen still had peeling paint/rusted surface. Please re-coat/resurface/refinish these items so they are smooth, non-absorbent and easy to clean. If this cannot be achieved, have them removed and replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many of the tile floors in the kitchen are cracked and lifting.Repair or replace floor tiles so that they are smooth, non-porous, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** No cleaning schedule onsite.*** The kitchen needs a thorough cleaning, particularly under the shelves, tabletops, toaster machine, spice containers, and hard-to-reach areas, which were dirty and unsanitary.May 22, 2024 update:- Many areas of the facility require deep cleaning and sanitizing. Including but not limited to:- Underneath/behind the dry storage area shelving.- Underneath/behind the stand-alone freezer and deep freezer.- Underneath/ Behind the dishwashing area. - There was an accumulation of dust on the fan cover in the walk-in cooler.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection. A 100 ppm chlorine sanitizer solution was prepared once requested.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water. Used utensils are to be stored in water with a temperature less than 4 degrees Celsius or water with a temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects food from contamination.
    • 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 gaps between the backdoor and the floor, and the screen door net needs replacing.Nov 04, 2023: A gap still exists underneath the back exist door and the door screen was still in disrepair. May 22, 2024:Weather Stripping still not repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many of the tile floors in the kitchen are cracked and lifting.Repair or replace floor tiles so that they are smooth, non-porous, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Unfinished wooden cupboards used in the facility.*** Old shelf with peeling paint located in the kitchen was used to store utensils.- Replace unfinished wooden cupboards and the old, peeling-paint shelf in the kitchen with smooth, easily cleanable, and non-absorbent shelving.Dec 04, 2023: **Unfinished wooden cupboards were still observed. **A storage shelf in the kitchen still had peeling paint/rusted surface. Please re-coat/resurface/refinish these items so they are smooth, non-absorbent and easy to clean. If this cannot be achieved, have them removed and replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** No cleaning schedule onsite.*** The kitchen needs a thorough cleaning, particularly under the shelves, tabletops, toaster machine, spice containers, and hard-to-reach areas, which were dirty and unsanitary.May 22, 2024 update:- Many areas of the facility require deep cleaning and sanitizing. Including but not limited to:- Underneath/behind the dry storage area shelving.- Underneath/behind the stand-alone freezer and deep freezer.- Underneath/ Behind the dishwashing area. - There was an accumulation of dust on the fan cover in the walk-in cooler.
  10. Risk Management Inspection

    3 infractions

    • 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 absent on-site, but the operator had placed traps throughout the facility. *** There were gaps between the backdoor and the floor, and the screen door net needs replacing.- The operator was advised to maintain monthly on-site records. The AHS pest control checklist will be emailed to the operator for their self-monitoring._ Weather stripping should be adjusted or replaced. The net of the screen door should be replaced to prevent the entry of pest into the facility.Nov 04, 2023: Pest control records were not observed. A gap still exists underneath the back exist door and the door screen was still in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Unfinished wooden cupboards used in the facility.*** Old shelf with peeling paint located in the kitchen was used to store utensils.- Replace unfinished wooden cupboards and the old, peeling-paint shelf in the kitchen with smooth, easily cleanable, and non-absorbent shelving.Dec 04, 2023: **Unfinished wooden cupboards were still observed. **A storage shelf in the kitchen still had peeling paint/rusted surface. Please re-coat/resurface/refinish these items so they are smooth, non-absorbent and easy to clean. If this cannot be achieved, have them removed and replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** No cleaning schedule onsite.*** The kitchen needs a thorough cleaning, particularly under the shelves, tabletops, toaster machine, spice containers, and hard-to-reach areas, which were dirty and unsanitary.Dec 04, 2023: The facility appeared clean, but a cleaning schedule was not observed. Please create a cleaning/sanitation schedule and email a copy to the Public Health Inspector. A template will be sent with this report.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** No sanitizing solution available onsite. *** Cleaning cloths left on the table in the bar area.- The operator prepared fresh buckets of quat sanitizer with a concentration of 200ppm. The operator was advised to routinely verify and maintain the sanitizing solution's concentration to ensure it consistently meets the minimum requirement for effective food contact surface sanitation.- Used cleaning cloths were removed from the bar area and put away to be laundered. Clean cloths were stored in 200ppm of quat sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *** Pails were improperly stored in the walk-in cooler floor.*** Boxes stored directly on the floor in the storage area.- Advised the operator to keep all food and food items elevated at least 15 cm (6 inches) above the floor, using racks, shelves, or pallets, and maintain a minimum distance of 5 cm (2 inches) from the walls. This is to ensure that stored items are protected from contamination, such as water leakage, pest invasion, or any other unhygienic circumstances.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** The prep coolers below the grill/ stove were measured at 7°C., while cooler was set at 42°F(5°C).- Operator was advised to adjust he temperature of the cooler to 4°C or below. - Ice buckets were used to lower the temperature. The operator should continue monitoring and maintain the prep cooler temperature at 4°C or below.
    • 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 absent on-site, but the operator had placed traps throughout the facility. *** There were gaps between the backdoor and the floor, and the screen door net needs replacing.- The operator was advised to maintain monthly on-site records. The AHS pest control checklist will be emailed to the operator for their self-monitoring._ Weather stripping should be adjusted or replaced. The net of the screen door should be replaced to prevent the entry of pest into the facility.
    • 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 exhaust range hood requires professional cleaning. - The operator has scheduled a cleaning appointment with a professional cleaner and will inform the health inspector after it's done.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** Unfinished wooden cupboards used in the facility.*** Old shelf with peeling paint located in the kitchen was used to store utensils.- Replace unfinished wooden cupboards and the old, peeling-paint shelf in the kitchen with smooth, easily cleanable, and non-absorbent shelving.
    • 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 baseboard between the dishwasher and the office area was in disrepair and has gaps
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** No cleaning schedule onsite.*** The kitchen needs a thorough cleaning, particularly under the shelves, tabletops, toaster machine, spice containers, and hard-to-reach areas, which were dirty and unsanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** Empty boxes were stored on the stairway by the back door which can create unsanitary conditions and attract pests.- Recyclables like boxes must be stored in a way that prevents the attraction of pests and maintains sanitation.