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In Cahoots Bar & Grill

B - 500 Village Lane Okotoks AB T1S 1Z6 · Food - General

11 inspections

  1. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of product was found on the dry storage shelf. Please ensure it is properly closed or transferred into a clean, food-grade container with a secure lid to prevent contamination.Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Glass door upright cooler close to kitchen entrance was observed to be missing a thermometer required to measure the food preparation and food storagetemperatures.Corrected during inspection as one was available on site
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine concentration of the dishwasher was measured at below 12.5 ppm after running the machine 3 times with iodine product. Ensure the iodine concentration of the dishwasher is maintained between 12.5 and 25 ppm. ***While waiting for repairs, please manually sanitize or use the main kitchen dishwasher for your reusable food equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. QUATs test strips at both main kitchen and bar expired2. Chlorine test strips at both main kitchen and bar expired**Obtain test strips.OUTSTANDING on Nov 25, 2025
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired iodine test strips for bar dishwasher. **Obtain new iodine test strips.OUTSTANDING on Nov 25, 2025 inspection
    • 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?
      • Food permit displayed was expired Sept 30, 2024. **Please display current food permit
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The top staircase towards the dry storage area is damaged/broken and needs to be repaired to ensure a smooth, cleanable, and impervious surface that does not harbor dirt, pests, or pathogens.****REPAIR2. The light bulb cover above preparation area was observed to be cracked. Please repair or replace the cover to protect against potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Kitchen ceiling stained and walls was observed to be dusty. 2) Build up of dirt/debris on the walk in cooler floors around the large alcohol canistersOUTSTANDING on Nov 25, 2025 inspection
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the lower prep cooler. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs test strips available for pre-made QUATs sanitizer bottle. **Obtain test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired iodine test strips for bar dishwasher. **Obtain new iodine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Kitchen ceiling was observed to be dusty. 2) Build up of dirt/debris on the walk in cooler floors around the large alcohol canisters
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs test strips available for pre-made QUATs sanitizer bottle. **Obtain test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floor underneath walk-in cooler shelving
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk was stored in the bar ice bin. **Ensure milk is stored in a sanitary manner and maintained at temperature of 4 degrees Celsius or colder. ***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine sanitizer bottle for the bar dishwasher was empty. **Refill.***CORRECTED DUING INSPECTION AND AT THE CORRECT CONCENTRATION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration in the dishwasher located in the kitchen measured at 0 ppm. **Ensure the chlorine concentration in the dishwasher is maintained at a concentration of 100 ppm. Repair dishwasher and manually sanitize equipment in the meantime (household bleach was available at the facility).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs test strips available for pre-made QUATs sanitizer bottle. **Obtain test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and iodine test strips were expired. **Obtain new test strips. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floor underneath walk-in cooler shelving-Floor behind chest freezer
  5. Monitoring Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility does not have formal food safety certification. Provide proof of food safety certification from at least one member of staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Floor underneath walk-in cooler shelving-Floor behind chest freezer
  6. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Requested written documentation for the cooling procedure for potentially hazardous foods at this facility has not been prepared. Previous concerns with food handling warrant the creation of a written procedure to verify food safety. Prepare and implement a written procedure for the cooling and reheating of prepared gravy onsite. Ensure that temperature verification is conducted, and temperature logs of cooling process are prepared and maintained. -Procedure must include specific container sizes and type to use-Procedure must allow for product to cool from 60C to 4C within four hours-If temperature from 60C to 20C can be accomplished within 2 hours (as verified using a probe thermometer), then cooling from 20C to 4C can take up to 4 hours-Record date and time of batch preparation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs 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?
      • Sections of ceiling in the bar were found to be in disrepair, exposing panel material that would be difficult to clean as needed. Repair ceiling.
  7. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Requested written documentation for the cooling procedure for potentially hazardous foods at this facility has not been prepared. Previous concerns with food handling warrant the creation of a written procedure to verify food safety. Prepare and implement a written procedure for the cooling and reheating of prepared gravy onsite. Ensure that temperature verification is conducted, and temperature logs of cooling process are prepared and maintained. -Procedure must include specific container sizes and type to use-Procedure must allow for product to cool from 60C to 4C within four hours-If temperature from 60C to 20C can be accomplished within 2 hours (as verified using a probe thermometer), then cooling from 20C to 4C can take up to 4 hours-Record date and time of batch preparation
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer capable of accurately verifying food temperatures could not be identified during inspection. Acquire a suitable probe thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs 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?
      • Sections of ceiling in the bar were found to be in disrepair, exposing panel material that would be difficult to clean as needed. Repair ceiling.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • From 30th of November 2023:A large container of gravy was probed at a maximum temperature of 13.0C. Staff indicated that gravy had been cooked the previous day, suggesting that at least 12 hours or more had elapsed since the gravy was first cooled. Gravy was prepared from a powder containing salt, sugars, and meat fat amongst other ingredients. Without established knowledge or verification of the shelf stability of this product when prepared, it would need to be considered as a potentially hazardous food. Gravy was destroyed by PHI during inspection. Use smaller containers and/or available ice to cool high-risk food more rapidly.From 12th of March 2024:**Repeated violation. Gravy was identified as prepared on the previous day and probed at a temperature of 9.8C. Gravy was disposed of by staff onsite. Prepare and implement a written procedure for the cooling and reheating of prepared gravy onsite. Ensure that temperature verification is conducted, and temperature logs of cooling process are prepared and maintained. -Procedure must include specific container sizes and type to use-The use of an ice bath in the cooling process is strongly advised-Procedure must allow for product to cool from 60C to 4C within four hours-If temperature from 60C to 20C can be accomplished within 2 hours (as verified using a probe thermometer), then cooling from 20C to 4C can take up to 4 hours-Record date and time of batch preparation and have all records available for review upon request. Alternatively, do not conduct food handling processes requiring the cooling and reheating of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer capable of accurately verifying food temperatures could not be identified during inspection. Acquire a suitable probe thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit food safety training certificate. *Repeated temperature abuse violations and general food safety concerns warrant the completion of required food safety training by kitchen management. Provide proof of course enrollment at earliest convenience.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs 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?
      • Sections of ceiling in the bar were found to be in disrepair, exposing panel material that would be difficult to clean as needed. Repair ceiling.
  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of gravy was probed at a maximum temperature of 13.0C. Staff indicated that gravy had been cooked the previous day, suggesting that at least 12 hours or more had elapsed since the gravy was first cooled. Gravy was prepared from a powder containing salt, sugars, and meat fat amongst other ingredients. Without established knowledge or verification of the shelf stability of this product when prepared, it would need to be considered as a potentially hazardous food. Gravy was destroyed by PHI during inspection. Use smaller containers and/or available ice to cool high-risk food more rapidly.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs completed. *
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Floors of walk-in cooler beside walls, beer kegs-Dry storage shelving (spice shelf above side room prep counter)-Shelving directly beside deep fryer
  10. Risk Management Inspection

    4 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?
      • No written records of pest control measures were available for review onsite. Provide written records of pest control measures, including monitoring devices and proactive preventative measures.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs completed. *
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Underneath shelving in walk-in cooler-Dry storage shelving (spice shelf above side room prep counter)-Shelving directly beside deep fryer-Bar soda guns and holders-Ceiling grate above bar
  11. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large container of cooked chicken wings was probed at a temperature of 11.5C. Staff and container labelling indicated that the wings had been cooked the previous day. A large amount of moisture was present on the inside of the container and lid. The temperature measured suggested that these wings had been at an unsafe food temperature for at least 12 hours or longer. Wings probed at unsafe temperatures were disposed of by staff onsite. Modify cooling procedures for chicken wings to ensure cooked product is properly cooled from 60C to 4C within 4 hours. Implement one or more of the following to achieve this:-Store wings in shallower containers with increased surface area-Use an ice bath to cool wing containers prior to storage-Use an ice ward or similar equipment to lower food temperature at the center of the container-Thoroughly dry wings prior to storage to reduce liquid present during cooling (congealed liquid at bottom of container will likely slow the cooling process)2) The probe thermometer available onsite was found to be at least -10F inaccurate. Thermometer was calibrated by staff onsite during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen's hand wash sink did not have access to cold running water. Repair plumbing issue to ensure hand wash sink has access to both hot and cold running water.
    • 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?
      • No written records of pest control measures were available for review onsite. Provide written records of pest control measures, including monitoring devices and proactive preventative measures.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit food safety training certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed hard foam was observed around the door on the inside of the cooler.This surface should be repaired to render it smooth and cleanable. *Discussed sealing off this surface to create cleanable surface. Please notify once repairs completed. *
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Underneath shelving in walk-in cooler-Dry storage shelving (spice shelf above side room prep counter)-Shelving directly beside deep fryer-Bar soda guns and holders-Ceiling grate above bar