Hazzard County Bar & Grill
7 - 5033 46 Street Sylvan Lake AB T4S 1R4 · Food - General
10 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer for use was measured at 1000 ppm. This was adjusted during the inspection. Ensure when preparing a chlorine sanitizer solution that it is at 100 ppm and tested on a test strip to ensure it is not too strong which can cause a chemical contamination and not too weak to properly sanitize surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff were eating in the kitchen and a half consumed plate was set on the prep cooler counter where food is prepared. The plate was relocated. Ensure staff are eating and drinking away from food preparation and food and beverages for personal consumption are stored separately from food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Proper steps are used for dishwashing in the 3-compartment sink, but the sanitizer solution was not strong enough to sanitize dishware. Solution was increased to 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No scaling observed in ice machine. Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. Please repair the machine to prevent leaking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Beverage bases and syrups were being stored on the floor beneath an ice well with chemical containers. These were removed during inspection. Ensure food/beverages are stored off the floor and away from chemicals.
- 20. Do food handlers at the facility have adequate food safety training?
- No safe food handling certificates could be provided. Please provide a valid certificate for someone in care and control of the facility from an approved course or have someone complete an approved course within two weeks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- No scaling observed in ice machine. Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. Please repair the machine to prevent leaking.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were left on counter tops after use and not stored in a bucket with a sanitizer solution.2. A sanitizer solution was not available for use in the kitchen. Spray bottle with sanitizer solution was used in bar.3. Empty ice well in bar was not cleaned with a sanitizer after a non-food item was stored inside.Please have a bucket of sanitizing solution available in the kitchen for storing cleaning cloths in between cleaning surfaces. Ensure that the concentration of the solution is 100 ppm of chlorine or 200 ppm of multi-quat with a test strip.Please ensure food contact surfaces are being cleaned and sanitized regularly, and that your ice well is sanitized before use.
- 09. Are chemicals stored and handled in a safe manner?
- Large fridge and ice machine next to the receiving door had chemicals stored on top of the refrigerator. Staff was asked to remove the chemicals during the inspection. Chemicals in the kitchen are stored away from food prep areas,
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coffee creamers in prep coolers were observed to be at 13C. Coffee creamers were moved to a different fridge during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine was observed to have slight scaling and yellowing along left and right inner walls.Ice machine, or adjacent fridge, is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. The water being collected was pooling and measured about a quarter of an inch deep.Please clean and fix broken equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared in the kitchen while food handling was occurring. Staff prepared some solution during the inspection.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- No plans provided for the relocation of the washrooms and bar area. The bar was inspected and has 2 hand sinks and a bar well. When window over bar is open, it is the understanding that an air curtain will be in place to prevent pests from entering. Plans are approved.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared for use on surfaces. Some bottles present were for cleaning, but not sanitizing. Staff prepared a bleach solution during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual steps were taken during dishwashing. Only soap and water, then sanitizer being completed. Dishes need to be rinsed of soap before sanitizing. When washing reusable silverware/plates/glassware, please ensure the following steps are followed: scrape dishes, wash in soap and water, rinse in clean water in middle sink, then sanitize in third sink for 2 minutes. Air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test strips could be located. Operator ordered more with a quick delivery date. Glass washer was dispensing iodine at 12.5 ppm. Please ensure the glass washer is being tested daily before use to ensure the iodine concentration is adequate to sanitize glassware.
- 23. Is the facility maintained in a clean and sanitary condition?
- Counters in kitchen had been left unsanitary after use and fridge in kitchen required cleaning. Staff cleaned and sanitized surfaces during inspection. Please ensure food contact surfaces are sanitized after use with an approved sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- There are ongoing renovations under way. The ceiling is still open in the back storage area. Please ensure the ceiling is repaired as the renovations are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light in the back storage area is very dim. Proper lighting is required to be able to see areas when cleaning. Please add a brighter light to the storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared for use by food handlers. Please ensure sanitizer is readily available when food handling occurs. Bleach solution should be mixed to 100 ppm in a bucket and cloths stored in solution between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was one thermometer in the 2-door stainless steel upright cooler that wasn't accurate. There was only one probe thermometer observed in the kitchen and this thermometer was inaccurate. Please obtain accurate indicating thermometers for both the cooler and for taking the internal temperatures of hazardous foods.
- 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 not dispensing chlorine. Please have the equipment adjusted or repaired and dispensing chlorine at 100 ppm. Until adjusted, please ensure glasses are washed, rinsed and then sanitized in the 3-compartment sink at 100 ppm of chlorine for 2 minutes before air drying.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light in the back storage area is very dim. Proper lighting is required to be able to see areas when cleaning. Please add a brighter light to the storage area.
- 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 are ongoing renovations under way. The ceiling is still open in the back storage area. Please ensure the ceiling is repaired as the renovations are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Corrected: The leak under the 3-compartment sink has been repaired. Please ensure the ceiling is repaired. The ceiling in the back storage area was removed due to a previous leak. No leaking observed in this area and operator indicated they are in the process of having the ceiling 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?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some potatoes were being stored on the floor of the back cooler. Potatoes were relocated during inspection. Ensure food is stored off the floor 6 inches.
- 09. Are chemicals stored and handled in a safe manner?
- A jug of grill cleaner was being stored with other containers of food. Staff relocated the cleaner 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 was not dispensing any sanitizer. Ensure glasses are washed in the three compartment sink by first washing the dishes/glasses in soap water, rinsing in the middle sink in fresh water, then sanitizing in the third sink in a 100 ppm solution of chlorine.
- 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 ceiling in the back storage area was removed due to a previous leak. No leaking observed in this area and operator indicated they are in the process of having the ceiling repaired. 2. there is a leak in the pipe beneath the 3-compartment sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?