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Honkers Pub & Eatery - Main Kitchen

2808 5 Avenue N Lethbridge AB T1H 0P1 · Food - General

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Metal threshold at the back door had some buildup of dirt and grime.A couple of racks in walk in cooler had some drips of food on them. It was unclear if this was recent or had been there for a while.Bottom corner of wall at entry of kitchen had some buildup where mop contacts the wall.
  2. Monitoring Inspection

    0 infractions

  3. 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?
      • Ventilation canopy is overdue for servicing.
  4. Monitoring 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?
      • Ventilation canopy is overdue for servicing.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine bucket for dishwasher was empty upon inspection. Operator changed chemical. Test strips available for testing dishwasher. Please ensure dishwasher is tested daily, before use.
    • 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?
      • Back screen door has large gap on the bottom. The large external door does not have this gap. Please install a door sweep or weatherstripping to the screen door to remove the gap. The gap could allow for pest entry.No evidence of pests was noted during inspection.
  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?
      • A strip of floor is missing proper finish. This makes it hard to keep clean. It was noted some build up in this area as would be expected in a busy kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Edges where the wall and floor meet, in back area by walk-in coolers had some grime build up. A little closer attention to these areas is required.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were left on food contact surfaces. A sanitizer solution was mixed and cloths placed within during the inspection. We have discussed cloth use and proper storage before. Please remind all staff that cloths must be stored in sanitizer when not in use. Alternatively, use the single use paper towel and not cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic cups are used and stored within bulk foods (salt, flour). Single use plastics are not designed for this use, and do not storage utensils in the food as this can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer in one of the prep coolers read 10 degrees C when the cooler was 4-5 C. Ensure all coolers have working thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One prep cooler fan has build up of dust/debris. There is heavy accumulation of food, grease, and debris in and around the grill area and in other hard to reach areas. A deep clean is needed. This is a reoccurring violation.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • Exhaust hood requires routine servicing and is scheduled for January 7th, 2024. Operator will send a picture of new sticker.
  11. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff touched raw chicken while wearing gloves, took the gloves off and proceeded to do other tasks. Wearing gloves does not replace the need to perform hand hygiene. Inspector addressed this and staff washed their hands during the inspection. The manager agreed to give a reminder about proper hand washing to all staff. Foodhandlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were old frying pans being stored on the floor under the grill. Please remove this and do not store food equipment on the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood requires routine servicing and is scheduled for December 24th.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, dirt, and food debris on the floors throughout the kitchen, floors under the grill/cooktop and deep fryers. Additionaly, there was broken glass under the deep fryer.Please clean these hard-to-reach areas and ensure they are cleaned more frequently going forward.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat bucket with cloths measured 100 ppm and was corrected during inspection to 200 ppm. Manager added one additional pump of sanitizer and was to leave a note for other staff to be aware of this.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff touched raw chicken while wearing gloves, took the gloves off and proceeded to do other tasks. Wearing gloves does not replace the need to perform hand hygiene. Inspector addressed this and staff washed their hands during the inspection. The manager agreed to give a reminder about proper hand washing to all staff. Foodhandlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were old frying pans being stored on the floor under the grill. Please remove this and do not store food equipment on the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine measured 0 ppm in the dishwasher. The sanitizer bucket was empty and there was no replacement. Manager was tracking down a bucket and directly to update the health inspector with progress.2 compartment sink method was discussed with the cook and manager. A 3 compartment sink is present, however, one side must be available for hand washing. This is only a very temporary solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood requires routine servicing and is scheduled for December 24th.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, dirt, and food debris on the floors throughout the kitchen, floors under the grill/cooktop and deep fryers. Additionaly, there was broken glass under the deep fryer.Please clean these hard-to-reach areas and ensure they are cleaned more frequently going forward.
  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door for the ice machine was broken. Please ensure that it is repaired to prevent contamination and ensure sanitary handling of the ice.