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JT's Bar & Grill

1107 Knottwood Road East NW Edmonton AB T6K 2N5 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 8-12 C. Please ensure food is maintained below 4C.An insert of gravy was sitting on flat top grill. Items were 45 Celsius. Do not leave high-risk foods in the danger zone between four and 60 Celsius. Note that this method does not maintain an adequate temperature and should not be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • soiled wiping cloths are being left on food cutting boards.Cloth bucket 0ppm sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laundry machine is in direct contact with icemaker. Laundry detergent is in direct contact with food. Do not do laundry where food is present. Laundry machine must be relocated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 8-12 C. Please ensure food is maintained below 4C.An insert of hard boiled eggs was sitting on top of the fill line of deli table. Eggs were 21 Celsius. Discarded. Enter boiled eggs or below four Celsius.An insert of gravy and an insert of you and partially cooked burgers was sitting on flat top grill. Items were 45 Celsius. Do not leave high-risk foods in the danger zone between four and 60 Celsius. Please note that the practice of leaving partially cooked burgers and 45°C liquid can promote bacterial growth and is a high-risk food handling practice. Please educate staff not to do this practice.A bowl of cooked rice was being held at room temperature.. Do not leave cooked rice at room temperature..Open Sauces, including GarlicIlioli, plum sauce, vinaigrette, peri base, , pomegranate juice, etc, labeled, refrigerate after opening, were being held at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • glass washer 0ppm Chlorine. Glasswasher is in disrepair. Do not use until repaired or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing dishwasher/ glass washer sanitizer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The container holding nacho chips was melted and in disrepair. Please replace. Please ensure plastic is food grade.Ice maker is insanitary. Buildup of mineral noted an upper section. Please clean.Dishwasher has a buildup of grease and mineral. Please descale. Ensure this is conducted routinely and as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • cleaning required under microwave and under deep fryers and cookline.Cleaning required on silver cooler, including fan. Do not store food equipment above cooler.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 12 C. Please ensure food is maintained below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: Previously noted items are outstanding. Please address the required repairs by August 1, 2024. Floor in dry storage area is wearing. Please repair within 6 months. Painting required on new overhead storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker was insanitary.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli table was 12 C. Please ensure food is maintained below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Note: Previously noted items are outstanding. Please address the required repairs by August 1, 2024. Floor in walk in cooler is in disrepair and cannot be cleaned. Replace within 1 month.Floor in dry storage area is wearing. Please repair within 6 months. Painting required on new overhead storage shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice maker was insanitary.