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JP Grill

10904 92 Avenue Grande Prairie AB T8V 6B5 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges, scrub pads, and/or steel wool are noted in a few areas of the kitchen. Ensure sponges, scrub pads, and steel wool are discarded after use as they are porous and uncleanable. PHI and Managers discarded the sponges, scrub pads and steel wool 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 bar dishwasher does not function. Repair the dishwasher and ensure all dishwashers are maintained in good repair.Manager indicated:- parts are on order/ technician to repair dishwasher is booked.-the dishwasher in the kitchen is being used for washing bar dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-All the fridges, freezers and prep coolers.-The rice cookers.Please clean all indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-A few of the freezer lids. -Some of the coolers and fridges (exterior and/or interior).-Rice bin -Household stove.Clean all indicated areas and ensure all areas of the facility are maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used sponge is noted in the coffee service area. Please discard sponges after a single use. Operator discarded the sponge after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple freezer lids are in disrepair. Please repair the freezer lids to be smooth, durable, and easily cleanable and ensure all freezers are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-All the fridges, freezers and prep coolers.-The rice cookers.-Receiving door. Please clean all indicated areas.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer is noted at 0 ppm. Please maintain the bleach sanitizer at 200 ppm and ensure it is checked with a test strip. To mix bleach sanitizer: mix 1/2 tsp of bleach in 1 Liter of water. Staff replaced the bleach sanitizer during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used sponges and steel wool are in use in the kitchen. 2. Used cleaning cloths are stored on the counter. 1. Please discard sponges and steel wool after a single use. 2. Please ensure used cleaning cloths are stored in a sanitizer bucket. Please ensure the sanitizer is exchanged every 4-hours or more frequently as required. ** Please ensure each station has a sanitizer bucket and cleaning cloth available during food preparation, cooking, and handling. ***
    • 09. Are chemicals stored and handled in a safe manner?
      • The degreaser in the spray bottle is not labelled. Please ensure all chemicals are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken is thawing in standing water at 5.6 degrees Celsius.1. Please ensure raw meat is thawed in one of the following ways: -under cold running water.-in the microwave and cooked immediately. -in the fridge. Staff placed the meat under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the dishwasher is noted between 62.68 and 65 degrees Celsius (verified 7 times). Please repair the dishwasher and ensure the sanitizing step is at or above 71 degrees Celsius at the dish level. In the meantime: -wash the dishes using the dishwasher. -Spray the dishes with sanitizer. - Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the meat prep/vegetable prep area: the handwashing sink is doubling as a vegetable prep sink. Please designate the sink as a handwashing sink or vegetable sink only. Possible options: - Designate the sink for handwashing only and use one side of the 2-compartment meat sink for vegetables only. - Designate the sink to a veggie sink only and use the handwashing sink in an adjacent area.
    • 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 time of inspection:1. It appears that there has been certain months of pest control records available but others were missing.Please ensure pest control records are fully maintained once (1) per month if doing your own pest control tasks.Update October 31, 2023: Pest control documents were unavailable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • On the kitchen wall, an electrical switch cover is missing.Please install an electrical switch cover and ensure all switch covers are installed as per Alberta Safety Codes requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple freezer lids are in disrepair. Please repair the freezer lids to be smooth, durable, and easily cleanable and ensure all freezers are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:- The cupboard under the handwashing sink.-High touch areas including light switches, hand railings, and doors). -All the fridges, freezers and prep coolers.-The rice cooker.-The hoses to beverage syrup. -Receiving door. -Bulk flour bin. 2. The facility does not have a cleaning schedule. 1. Please clean all indicated areas. 2. Please create a cleaning schedule indicating daily, weekly, monthly, semi - annual and annual tasks. A cleaning schedule template will be sent with the report.