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JR Bar & Grill

4003 106 Street NW Edmonton AB T6J 2S3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The digital probe thermometer was not functional (potentially out of batteries).ACTION REQUIRED: repair or replace the probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical glasswasher: tested at 0 ppm; sanitizer bucket was empty. Sanitizer from kitchen dishwasher was used to confirm that the machine was dispensing chemical properly - tested at 100 ppm chlorine. Staff stated they would divide sanitizer between the two buckets. Instructed staff to ensure that both dishwashers have sanitizer & test at 100ppm chlorine prior to 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?
      • The back exterior door was not tightly sealed: light visible along the base.Pest control records not observed at the time of inspection. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfACTION REQUIRED: ensure exterior doorways are tightly sealed. Have pest control records available for review at the re-inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was at 500ppm. The concentration needs to be at 100ppm to be non-rinse on food contact surfaces.Ensure concentration is at 100ppm and verifed with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler was between 9 to 13C.Ensure cooler is maintained at 4C or less.
    • 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?
      • A couple of old mouse dropping were found in the dry storage area.Ensure dry storage is fully cleaned so that all dropping have been removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area underneath and behind the grill is unsanitary.Ensure the area behind the grill is cleaned.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer bucket at the back area was measured at 50 ppm chlorine. Action taken:-Staff was instructed to prepare fresh sanitizer solution, which was measured at 100 ppm chlorine.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The sanitizer buckets and the sanitizer spray bottles were not labeled. Action required:-Label all the sanitizer solutions to avoid chemical misuse.
  6. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the reach-in cooler and freezer are being stored uncovered.