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Grillers Steakhouse

4819 45 Street Rocky Mountain House AB T4T 1A9 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 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?
      • Gap observed with light coming through in back/receiving door.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Bar glass wash dishmachine measured 0 ppm iodophor sanitizer. Please repair unit to ensure it meets adequate sanitizing concentration.In the meantime, please ensure to use the chlorine sanitizer dishmachine in the main kitchen until bar glass dishmachine is repaired/recalibrated.2) Chlorine sanitizer in the main kitchen measured 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in the back preparation area observed without soap in the dispenser. Soap was replaced during the inspection. Please ensure the hand wash station is stocked operational.
    • 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?
      • Gap observed with light coming through in back/receiving door.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Repeat violationFood handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Repeat violationFood handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  6. Monitoring Inspection

    2 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?
      • Lights in the dishwashing area observed to be uncovered. Please ensure lighting shields are installed to prevent potential contamination in the event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  8. 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)?
      • Originally Cited: 9 May 2023Dishwashing racks have black debris built up on them on surfaces and prongs. Racks are not being maintained in a clean and sanitary manner. Unsanitary racks can contaminate utensils and equipment. Obtain replacements for the dish racks and remove unsanitary racks from use.