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H & K Restaurant & Alley Cat Lounge

123 2 Street W Brooks AB T1R 0S3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer tested at 0 ppm, and the operator immediately mixed a new bleach solution which tested 100ppm.• Please ensure that a new bleach solution is mixed every two days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three scoops were stored inside flour containers.• Please remove all scoops from the storage containers in order to prevent cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility appeared dirty, with noticeable dirt buildup in the walk-in cooler, behind the dishwasher, and the two-compartment sink area, which was greasy.• Please thoroughly clean and disinfect the walk-in cooler, kitchen floors, and remove dirt buildup on the walls.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease is accumulating on the light in the kitchen and on a lightswitch near the walk-in cooler. Crumbs are accumulating behind the bar kitchen sink. Floors contain some food particles and debris. Keep floors clean and sanitized.*Clean and sanitize these areas.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease is accumulating on the light in the kitchen and on a lightswitch near the walk-in cooler. Crumbs are accumulating behind the bar kitchen sink. *Clean and sanitize these areas.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A shallow plate of raw ground beef was placed in the prep cooler above a bowl of cooked chicken. Beef was moved to the lower shelf. Owner committed to cleaning and sanitizing the shelf where the raw meat was on. Containers of sauces are stored on the floor of the walk-in cooler. One container is not covered with a lid. *Do not store raw meat above cooked and ready to eat food to protect food from cross-contamination.*Protect food from contamination by storing food off the ground and covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking temperature is not verified by use of a probe thermometer. *Ensure cooking temperature of high-risk food is verified to reach 71 C or above by use of a probe thermometer. Check at least one piece in a batch of deep-fried pieces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light fixture and cold air return vent in kitchen is accumulating grease. Top surface on top of fridge is accumulating grease. Spice holder next to grill is laden with grease and spilled spices. *Degrease, clean and sanitize these areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Fresh sanitizer solution was not readily available. Cloths were soaked in a bucket with no bleach present. Bleach sanitizer was prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chopped vegetables in containers in the walk-in cooler were not adequately covered. Plastic wrap covering was moved into place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping knives, regular knives and vegetable peelers are not washed and sanitized after use and are stored in containers that also become contaminated from dirty utensils. Clean and sanitize utensils used for food preparation and the storage areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large plastic cutting board was no longer cleanable and was replaced with a brand new one. A wok brush was in poor condition and wrapped in ducttape on the handle. This brush was discarded and replaced with a brand new one.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few food spills and grease accumulation noted on surfaces in the kitchen such as the prep table, fridges, and top of the dishwasher. Clean and sanitize these areas.