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JD's Bar & Grill

1 - 7444 50 Avenue Red Deer AB T4P 1X7 · Food - General

7 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement walk-in cooler and walk-in freezer, several food products were observed stored directly on both floors. The operator explained that plans are in place to add new shelving in both spaces, which will ensure that food products are no longer stored on the floor. If shelving installation is delayed, please implement a short-term solution such as leaving the bottom boxes of stacks empty or finding alternative methods to ensure no food products are stored directly on the floors of the walk-in units.
    • 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?
      • The back door had a slight gap at the bottom. Please ensure weatherstripping or a door sweep is installed so that no light is visible around the edges of the door frame, preventing potential pest entry when the door is closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: Plumbing work has recently been done in this area. Plans to resolve affected area in place.Previously:By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • /Update (September 10th): The previously damaged walls have been removed and repaired, with the new surfaces in good condition. Some smaller openings remain, exposing the studs. The operator has plans in place to finish sealing the walls-----May 16:Walls pending repair.Previously:There are various walls with damage, particularly in the stair well and in the basement - the resulting wall cavities vary in size from approximately 6in - 3 feet.These cavities are not easy to clean and create a harborage point for pests.ACTION:Repair the walls so that they are smooth, durable, non-absorbent, easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • September 10th: Tiles in the bar area were observed to be damaged. Please ensure the floor is repaired so that the surface is smooth, non-porous, undamaged, and easy to clean.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement walk-in cooler and walk-in freezer, several food products were observed stored directly on both floors. The operator explained that plans are in place to add new shelving in both spaces, which will ensure that food products are no longer stored on the floor. If shelving installation is delayed, please implement a short-term solution such as leaving the bottom boxes of stacks empty or finding alternative methods to ensure no food products are stored directly on the floors of the walk-in units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of garlic margarine was stored at room temperature. The operator was instructed to place it in the refrigerator. Please do not store garlic-in-oil or garlic butter/margarine products at room temperature, as they can create an environment that supports the growth of Clostridium botulinum, which can cause botulism.---All temperature control equipment was observed to be functioning sufficiently, maintaining foods at the following temperatures:Refrigerated foods: below 4 °CFreezers: below 0 °C (some below -18 °C)Hot holding: above 60 °C
    • 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?
      • The back door had a slight gap at the bottom. Please ensure weatherstripping or a door sweep is installed so that no light is visible around the edges of the door frame, preventing potential pest entry when the door is closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • September 10th: Tiles in the bar area were observed to be damaged. Please ensure the floor is repaired so that the surface is smooth, non-porous, undamaged, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: Plumbing work has recently been done in this area. Plans to resolve affected area in place.Previously:By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • /Update (September 10th): The previously damaged walls have been removed and repaired, with the new surfaces in good condition. Some smaller openings remain, exposing the studs. The operator has plans in place to finish sealing the walls-----May 16:Walls pending repair.Previously:There are various walls with damage, particularly in the stair well and in the basement - the resulting wall cavities vary in size from approximately 6in - 3 feet.These cavities are not easy to clean and create a harborage point for pests.ACTION:Repair the walls so that they are smooth, durable, non-absorbent, easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple cutting boards were set aside for disposal or repair due to being excessively worn, with deep cuts, grooves, and discoloration that prevent effective cleaning and sanitizing. Please ensure equipment continues to be monitored, and remove damaged or worn items from service before they become a potential surface for cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside the ice machine, precipitation and dirt have accumulated on the upper surfaces and the water supply piping. Please ensure the ice machine is emptied, thoroughly cleaned, and sanitized to remove any contamination that could compromise the quality of the ice produced.
  3. Risk Management Inspection

    5 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?
      • May 16:Replacement of the wood plank at the back door is pending to avoid damage to the new plank when moving equipment downstairs.Previously:At the back door, the plank of wood secured to the floor in the door frame has deteriorated, preventing a seal when the door is closed. This creates an entry point for pests.ACTION:Please ensure that the door can form a tight seal when closed.If choosing to replace the wood plank, please ensure that it is sealed (ex: painted) so that it is easy to clean. PHI also recommends installed weatherstripping on the portion of wood that contacts the door to help it seal.
    • 20. Do food handlers at the facility have adequate food safety training?
      • May 16:Enrollment into food safety programs is pending.Previously:PHI asked three (3) separate food handlers what the maximum temperature of a cooler should be. Answers given demonstrated a significant lack of knowledge regarding food safety.ACTION:Please arrange for the 2 primary food handlers (as discussed) and at least 1 additional food handler who is present regularly to complete a recognized food safety training course.Recognized food safety courses can be viewed here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: Plumbing work has recently been done in this area. Plans to resolve affected area in place.Previously:By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 16:Walls pending repair.Previously:There are various walls with damage, particularly in the stair well and in the basement - the resulting wall cavities vary in size from approximately 6in - 3 feet.These cavities are not easy to clean and create a harborage point for pests.ACTION:Repair the walls so that they are smooth, durable, non-absorbent, easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 16:Walk-in cooler ceiling replacement pending.Previously:The ceiling in the walk-in cooler is composed of overlapping puck boards. The puck boards are bulging significantly and do not appear to be of sound construction.ACTION:Repair or replace the ceiling of the walk-in cooler so that it is of sound construction and is easy to clean.
  4. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed throughout the facility on food contact surfaces. No surface sanitizing solution observed.Like food, used cloths begin to grow germs rapidly after 2 hours at room temperature. Storing cloths submerged in sanitizing solution (such as 100ppm chlorine or 200ppm quats) helps to control the growth of germs on cleaning cloths - this ultimately reduces the risk of contaminating food surfaces/equipment.ACTION:Ensure that an approved sanitizing solution is available at food handling stations. This can include 100ppm chlorine or 200ppm quats solutions.Ensure that used cleaning cloths are submerged in sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During inspection, no handwashing by food handlers was observed - active food handling was occurring with instances where handwashing should be occurring.PHI discussed with management and food handlers.Frequent, proper handwashing is critical for preventing contamination of food that can lead to foodborne illness, such as E. coli, Salmonella, Hepatitis A, etc.ACTION:Immediately implement frequent handwashing that involves lathering hands for 20 seconds with soap and water. Hand washing should occur when food handlers change tasks or touch areas that pose a cross contamination risk to food. For example, after handling raw meat, after touching one's face/hair, after contact with unsanitary surfaces/equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an uncovered container of food that was cooling in the 2 compartment sink that is used for handwashing.The splashing from handwashing can contaminate food stored in proximity to handwashing sinks.ACTION:Ensure that food is stored in a location and in a manner that protects from contamination.
    • 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?
      • At the back door, the plank of wood secured to the floor in the door frame has deteriorated, preventing a seal when the door is closed. This creates an entry point for pests.ACTION:Please ensure that the door can form a tight seal when closed.If choosing to replace the wood plank, please ensure that it is sealed (ex: painted) so that it is easy to clean. PHI also recommends installed weatherstripping on the portion of wood that contacts the door to help it seal.
    • 20. Do food handlers at the facility have adequate food safety training?
      • PHI asked three (3) separate food handlers what the maximum temperature of a cooler should be. Answers given demonstrated a significant lack of knowledge regarding food safety.ACTION:Please arrange for the 2 primary food handlers (as discussed) and at least 1 additional food handler who is present regularly to complete a recognized food safety training course.Recognized food safety courses can be viewed here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: Plumbing work has recently been done in this area. Plans to resolve affected area in place.Previously:By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 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 various walls with damage, particularly in the stair well and in the basement - the resulting wall cavities vary in size from approximately 6in - 3 feet.These cavities are not easy to clean and create a harborage point for pests.ACTION:Repair the walls so that they are smooth, durable, non-absorbent, easy to clean.
    • 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 walk-in cooler is composed of overlapping puck boards. The puck boards are bulging significantly and do not appear to be of sound construction.ACTION:Repair or replace the ceiling of the walk-in cooler so that it is of sound construction and is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • May 9:Door to cover the prep cooler condenser mechanics cavity is being made.The condenser cavities were cleaned and have improved but food debris was still observed on the mechanical equipment.Previously: The mechanics (in the condenser cavity) for the prep cooler and the sliding-glass-door cooler are visibly unsanitary. The food debris accumulated on the mechanics can affect the performance of the coolers.The cavity that holds the mechanical parts of the prep cooler does not have a cover - the mechanics are not smooth and easy to clean. As a result, they are subject to accumulation of food debris.ACTION: Thoroughly clean and sanitize the mechanical areas of the coolers.Ensure that the mechanical parts of the prep cooler are equipped with a surface that is easy to clean and that protects the mechanics from accumulation of food debris.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed throughout the facility on food contact surfaces. No surface sanitizing solution observed.Like food, used cloths begin to grow germs rapidly after 2 hours at room temperature. Storing cloths submerged in sanitizing solution (such as 100ppm chlorine or 200ppm quats) helps to control the growth of germs on cleaning cloths - this ultimately reduces the risk of contaminating food surfaces/equipment.ACTION:Ensure that an approved sanitizing solution is available at food handling stations. This can include 100ppm chlorine or 200ppm quats solutions.Ensure that used cleaning cloths are submerged in sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During inspection, no handwashing by food handlers was observed - active food handling was occurring with instances where handwashing should be occurring.PHI discussed with management and food handlers.Frequent, proper handwashing is critical for preventing contamination of food that can lead to foodborne illness, such as E. coli, Salmonella, Hepatitis A, etc.ACTION:Immediately implement frequent handwashing that involves lathering hands for 20 seconds with soap and water. Hand washing should occur when food handlers change tasks or touch areas that pose a cross contamination risk to food. For example, after handling raw meat, after touching one's face/hair, after contact with unsanitary surfaces/equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an uncovered container of food that was cooling in the 2 compartment sink that is used for handwashing.The splashing from handwashing can contaminate food stored in proximity to handwashing sinks.ACTION:Ensure that food is stored in a location and in a manner that protects from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of domestic pesticide (RAID) was observed in the facility to be stored above food equipment (in the basement).Pesticides are poisonous and can only be applied in a food facility by a certified pest control operator.Operator removed the pesticide.ACTION:Remove all pesticides from the facility.Arrange for a certified pest control operator to apply any pesticides.Always store chemicals distinctly separate from food/food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sliding-glass-door cooler (next to the prep cooler) temperature was measured (with an infrared thermometer) an ambient temperature of 9-12C. Foods safe to be retained were relocated to the walk-in cooler.ACTION:Ensure that the prep cooler can maintain 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food in the prep cooler was measured with a probe thermometer at 12C to 19C. The following food items were discarded: white cheese and cheddar cheese (shredded), diced tomatoes, olives (cut), tomato slices.Rush periods may warm the ambient temperature of the cooler several degrees, however, internal food temperatures become elevated after extended periods of time at elevated temperatures.The prep cooler is essential to the operation of the kitchen.Remaining food items relocated to walk-in cooler (in basement). Cooler technician contacted to repair.ACTION: Ensure that the prep cooler can maintain 4C or less.*install thermometers in a location that is easy to read/access in the prep cooler to assist with monitoring temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was obstructed - there was a staff beverage blocking access to the sink and there was a container of food in one of the two-compartments of the sink used for handwashing.Keeping the handwashing sink accessible and fully supplied facilitates frequent handwashing by food handlers.ACTION: Ensure that the handwashing sink is always free from obstructions, is only used for handwashing, and is always fully supplied.
    • 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?
      • At the back door, the plank of wood secured to the floor in the door frame has deteriorated, preventing a seal when the door is closed. This creates an entry point for pests.ACTION:Please ensure that the door can form a tight seal when closed.If choosing to replace the wood plank, please ensure that it is sealed (ex: painted) so that it is easy to clean. PHI also recommends installed weatherstripping on the portion of wood that contacts the door to help it seal.
    • 20. Do food handlers at the facility have adequate food safety training?
      • PHI asked three (3) separate food handlers what the maximum temperature of a cooler should be. Answers given demonstrated a significant lack of knowledge regarding food safety.ACTION:Please arrange for the 2 primary food handlers (as discussed) and at least 1 additional food handler who is present regularly to complete a recognized food safety training course.Recognized food safety courses can be viewed here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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 various walls with damage, particularly in the stair well and in the basement - the resulting wall cavities vary in size from approximately 6in - 3 feet.These cavities are not easy to clean and create a harborage point for pests.ACTION:Repair the walls so that they are smooth, durable, non-absorbent, easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: Plumbing work has recently been done in this area. Plans to resolve affected area in place.Previously:By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 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 walk-in cooler is composed of overlapping puck boards. The puck boards are bulging significantly and do not appear to be of sound construction.ACTION:Repair or replace the ceiling of the walk-in cooler so that it is of sound construction and is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanics (in the condenser cavity) for the prep cooler and the sliding-glass-door cooler are visibly unsanitary. The food debris accumulated on the mechanics can affect the performance of the coolers.The cavity that holds the mechanical parts of the prep cooler does not have a cover - the mechanics are not smooth and easy to clean. As a result, they are subject to accumulation of food debris.ACTION: Thoroughly clean and sanitize the mechanical areas of the coolers.Ensure that the mechanical parts of the prep cooler are equipped with a surface that is easy to clean and that protects the mechanics from accumulation of food debris.
  6. 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?
      • By the high temperature dishwasher, the construction materials on the wall and the window are not smooth, durable, non-absorbent, and in good repair.The wood around the window is completely rotted. Wall materials are rotted and tiles are missing, exposing internal wall components.Rotted materials cannot be properly cleaned and are unsanitary. Exposed internal components of walls, such as unfinished wood and insulation, also cannot be properly cleaned.Given the close proximity to the warm, humid dishwashing area, mold growth is likely when surfaces are porous and unsanitary.ACTION:Remove all rotted materials. Replace materials so that the area is smooth, durable, non-absorbent, easy to clean, and in good repair.
  7. Monitoring Inspection

    0 infractions