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Juggies Tap House & Grill

9 - 181 Carry Drive SE Medicine Hat AB T1B 3T2 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap on the bottom-left corner of the back door by the men's washroom.A few mouse droppings were found in the cupboard underneath the server handwashing sink. Staff were given instructions for proper cleaning/removal. No other signs of pests were observed throughout the facility.The facility is receiving regular pest control to help resolve the issue.
  3. Monitoring Inspection

    2 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?
      • There is a gap on the bottom-left corner of the back door by the men's washroom.A few mouse droppings were found in the cupboard underneath the server handwashing sink. Staff were given instructions for proper cleaning/removal. No other signs of pests were observed throughout the facility.The facility is receiving regular pest control to help resolve the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the kitchen require a deep cleaning undeneath equipment and hard-to-reach areas to remove buildup of dirt/debris.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were found on the food prep counter. The operator was advised to place used cloths in a sanitizer bucket, and he complied.Cleaning cloths must always be stored in a sanitizer solution between uses to prevent cross-contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution used in the bar area bleached the test strip, indicating a concentration higher than the recommended 100–200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Debris buildup was noted in the corners of the kitchen floor, indicating the need for a thorough deep cleaning.
  8. Risk Management 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?
      • There are a few burnt out lights and one light cover in the kitchen area. One light cover has recently been replaced.
  9. 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?
      • There are a few burnt out lights and two missing light covers in the kitchen area.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust in an area of the kitchen on the ceiling and walls above the portable fan.
  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, and some adjacent walls close to the floor, require cleaning in the kitchen area and storage area, especially underneath equipment/shelving.
  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths in the kitchen were not placed in a sanitizer solution between use. The sanitizer bucket at the bar measured 0 ppm Quats. Staff replaced the solution at the bar and prepared a sanitizer bucket with solution in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the kitchen area are missing covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, and some adjacent walls close to the floor, require cleaning in the kitchen area and storage area, especially underneath equipment/shelving.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were being left on food contact surfaces when not in used. The operator prepared a bucket with sanitizer solution and placed the cleaning cloths in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop for the bar well was being left in the ice. The operator was told to keep it in the adjacent speed well inserts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep cooler is not maintaining 4 degrees Celsius or lower. High-risk foods were moved to another cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in kitchen area and sliding door cooler are burnt out and these areas are dimly lit.