Kickin' Horse Saloon
320 Thickwood Boulevard Fort McMurray AB T9K 1Y1 · Food - General
13 inspections
- Risk Management Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The chemical spray bottles hanging at the service station behind the bar and the sanitizer chemical spray bottle at the side of the bar were missing labels or the labels had worn off significantly. All chemical bottles must be labeled to identify their contents - discussed with kitchen manager.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Single serve butter packets were stored on the service window counter - manufacture instructions for this product indicated that refrigeration is required. Discussed with kitchen manager and the butters were discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Multiple holes in the kitchen ceiling repair and refinish these to be smooth, non-porous, and easily cleanable.- Kitchen hand sink was very slow to drain - have the plumbing serviced as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- shelving in the walk-in coolerThe sanitation schedules onsite were not up to date and not relevant to the current kitchen equipment. Discussed with the kitchen manager - ensure updated daily/weekly/monthly sanitation schedules are created, reviewed with all staff, and completed regularly. - June 3, 2026: Kitchen manager had updated the daily/weekly sanitation schedules and they were being completed. Discussed adding monthly cleaning tasks that include larger projects or harder to reach areas.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bar wiping cloth solution bucket was filled with soap and water and wiping cloths were on the counter. Discussed issue with the bar staff onsite and had them replace the cloth solution with a 100ppmchlorine sanitizing solution for cloth storage.Bar spray bottle measured 0ppm chlorine and another spray bottle was broken - had the bar staff remove these bottles from the service area.Kitchen wiping cloth sanitizing solution has not been prepared despite food handling occurring. Discussed issue with kitchen manager and a new 200ppm QUAT sanitizing solution was prepared for cloth storage.All wiping cloths must be stored in a sanitizing solution when not in active use.
- 09. Are chemicals stored and handled in a safe manner?
- Multiple chemical spray bottles were identified without labels to identify their contents. Discussed issue with kitchen manager and bar staff and bottles were labeled during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy measured less than 60C in the hot holding unit - discussion with the kitchen manager showed that the gravy was not reheated on the stove prior to placing in the hot holding unit. All reheated food must be reheated to 74C as quickly as possible before hot holding above 60C. Gravy was reheated on the stove during the inspection.
- 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?
- Gaps to the outside were noted through the middle of the side patio doors and the corner of the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Multiple holes in the kitchen ceiling repair and refinish these to be smooth, non-porous, and easily cleanable.- Small black metal shelves at kitchen entrance lower shelves need to be raised to 6 inches above the floor to facilitate effective cleaning and pest monitoring.- Vent hood sticker indicates next required cleaning was February 2026 - have the unit serviced and a new service sticker installed.- Kitchen hand sink was very slow to drain - have the plumbing serviced as needed.
- 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 shelving in the front walk-in cooler was constructed of raw wood and requires refinishing to be smooth, non-porous, and easily cleanable. - August 13, 2025: owner indicated that new shelving for this area had been ordered, and the wood shelving would be replaced as soon as it arrived.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White stand up freezer thermometer was broken and requires replacement. All coolers/freezers require internal thermometers for temperature monitoring.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- kitchen ceiling tiles - white standup freezer bottom shelf and door- inside the stand up refrigerator including the bottom drawer freezer- vent hood filters/surround- floor and shelving in the walk-in cooler- side of grill next to flattop The sanitation schedules onsite were not up to date and not relevant to the current kitchen equipment. Discussed with the kitchen manager - ensure updated daily/weekly/monthly sanitation schedules are created, reviewed with all staff, and completed regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Gaps to the outside were noted through the middle of the side patio doors and the corner of the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 shelving in the front walk-in cooler was constructed of raw wood and requires refinishing to be smooth, non-porous, and easily cleanable. - August 13, 2025: owner indicated that new shelving for this area had been ordered, and the wood shelving would be replaced as soon as it arrived.
- 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?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Multiple logs were not in place for monitoring all cooler/freezer temperatures, including the under-grill coolers, chest freezer, pull out freezer, white freezer. Hot holding logs must also be kept whenever food products are hot held - temperatures checked at least every 2 hours (recommend hourly). Cooling logs should be completed for any products being cooled from 60C to 4C.The dishwasher log was not set up for the type of dishwasher in the facility (temperature listed rather than concentration of sanitizer) and test values were below the required amount with no corrective actions indicated (dishwasher concentration was satisfactory at time of inspection) showing a lack of understanding of point of logs and how the dishwasher should be tested.Recommend creating a sanitizer log for staff to complete whenever changing sanitizer solutions. Discussed issues with owners during the inspection. - August 13, 2025: Several logs had been created and completed since the previous inspection, however logs for hot holding, sanitizer solution concentrations and the bar walk-in cooler temperature were not available for monitoring. Discussed missing logs with facility owner who indicated that logs would be created immediately. - August 29, 2025: Logs for the sanitizer solution concentration monitoring in the kitchen and bar areas as well as a cooler temperature monitoring log for the bar walk-in cooler were provided for review. However, hot holding logs were not provided.
- 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?
- Gaps to the outside were noted through the middle of the side patio doors and the corner of the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 shelving in the front walk-in cooler was constructed of raw wood and requires refinishing to be smooth, non-porous, and easily cleanable. - August 13, 2025: owner indicated that new shelving for this area had been ordered, and the wood shelving would be replaced as soon as it arrived.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple sanitizer spray bottles in the dining room and the wiping cloth bucket in the kitchen measured less than 100ppm chlorine. Provided education on preparation of chlorine sanitizer solutions to the facility owner and front of house staff. New solutions were prepared during the inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Multiple logs were not in place for monitoring all cooler/freezer temperatures, including the under-grill coolers, chest freezer, pull out freezer, white freezer. Hot holding logs must also be kept whenever food products are hot held - temperatures checked at least every 2 hours (recommend hourly). Cooling logs should be completed for any products being cooled from 60C to 4C.The dishwasher log was not set up for the type of dishwasher in the facility (temperature listed rather than concentration of sanitizer) and test values were below the required amount with no corrective actions indicated (dishwasher concentration was satisfactory at time of inspection) showing a lack of understanding of point of logs and how the dishwasher should be tested.Recommend creating a sanitizer log for staff to complete whenever changing sanitizer solutions. Discussed issues with owners during the inspection. - August 13, 2025: Several logs had been created and completed since the previous inspection, however logs for hot holding, sanitizer solution concentrations and the bar walk-in cooler temperature were not available for monitoring. Discussed missing logs with facility owner who indicated that logs would be created immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food products in the under-grill coolers measured 6C. Products were transferred to the walk-in cooler during the inspection. Ensure the cooler can maintain products at 4C or lower.
- 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?
- Gaps to the outside were noted through the middle of the side patio doors and the corner of the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 shelving in the front walk-in cooler was constructed of raw wood and requires refinishing to be smooth, non-porous, and easily cleanable. - August 13, 2025: owner indicated that new shelving for this area had been ordered, and the wood shelving would be replaced as soon as it arrived.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solutions in spray bottles measured >>>>200ppm chlorine. Reviewed sanitizer preparation methods with both owners and all solutions were prepared fresh during the inspection.Ensure all food handlers are retrained on preparation of sanitizer solutions.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Multiple logs were not in place for monitoring all cooler/freezer temperatures, including the under-grill coolers, chest freezer, pull out freezer, white freezer. Hot holding logs must also be kept whenever food products are hot held - temperatures checked at least every 2 hours (recommend hourly). Cooling logs should be completed for any products being cooled from 60C to 4C.The dishwasher log was not set up for the type of dishwasher in the facility (temperature listed rather than concentration of sanitizer) and test values were below the required amount with no corrective actions indicated (dishwasher concentration was satisfactory at time of inspection) showing a lack of understanding of point of logs and how the dishwasher should be tested.Recommend creating a sanitizer log for staff to complete whenever changing sanitizer solutions. Discussed issues with owners during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowl stored in bulk dry ingredient container - a proper scoop for bulk ingredients requires a handle and should be stored separately from the food product to minimize hand contact with the ingredient. Discussed issue with food handlers and owner - bowl removed from product and sent to dishwasher.
- 09. Are chemicals stored and handled in a safe manner?
- Multiple chemical spray bottles were not labeled to identify their contents. All chemical bottles must be labeled with contents. Discussed issue with owners and bottles were labeled during the inspection.A chemical cleaner was used for wiping cloth buckets and cleaning tables which the label did not indicate that it was appropriate for food contact surfaces. Discussed issue with staff and owners - all solutions were discarded during the inspection. Ensure the manufacture directions for chemicals are always followed and only approved sanitizer solutions like QUAT, chlorine, iodine, and/or those with manufacture instructions for use on food contact surfaces are used in food preparation and service areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The under-grill coolers measured greater than 4C. All products were transferred to other coolers during the inspection. Have the under-grill coolers serviced as needed to ensure they can maintain products at or under 4C at all times.
- 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?
- Gaps to the outside were noted through the middle of the side patio doors and the corner of the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 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 shelving in the front walk-in cooler was constructed of raw wood and requires refinishing to be smooth, non-porous, and easily cleanable.The most up to date ventilation system report indicated that the next service was due in March 2025. Service the system and get an updated next service date sticker.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lower shelf in the walk-in freezer needs to be raised to at least 6 inches above the floor.Lower shelf in the walk-in cooler needs to be raised to at least 6 inches above the floor from the base of the shelf.Ensure all shelving is at an appropriate height for effective cleaning and to protect products from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- pull out freezer door handle and seals- under shelving in the back walk-in cooler- front bar fridge door seals- under-grill cooler door seals
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Lower shelf in the walk-in freezer needs to be raised to at least 6 inches above the floor.Lower shelf in the walk-in cooler needs to be raised to at least 6 inches above the floor.Ensure all shelving is at an appropriate height for effective cleaning and to protect products from contamination.Mop room shelving is constructed with exposed raw wood that requires refinishing to be non-porous and easily cleanable.Some kitchen equipment was balanced precariously on a small trolley and there did not appear to be sufficient counterspace for kitchen staff when preparing food. Strongly recommend obtaining an additional prep table.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution prepared for the bar area or front of house at the time of the inspection. Educated the staff working on how to prepare a sanitizer solution during the inspection.Strongly recommend having a supply of test strips for front and back of house.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handlers move from task to task without washing hands in between as well as touching personal belongings like phones without washing hands prior to returning to work.Observed staff not washing hands prior to donning gloves.Discussed issues with manager and she indicated that all staff would be retrained on hand hygiene practices.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of individual butter packs were noted at room temperature on the service window. Butters were discarded discussed issue with manager. Ensure all food products are stored in accordance with manufacture directions - refrigeration required.Domestic tall stainless cooler in kitchen measured 5.8-7C. Products transferred to walk-in cooler during the inspection. Do not use this cooler until it can maintain the required refrigeration temperature at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher measured 0ppm chlorine after multiple runs. Manager indicated that she called the dishwasher service company during the inspection.Staff directed to utilize the bar glasswasher for glasses and single use customer dishes/utensils until the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front bar handsink was blocked by multiple bins at the time of the inspection. Discussed this issue the staff present and the manager and the sink was made accessible during the inspection. All hand sinks must always be readily accessible for use.Management should review hand hygiene with front of house staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lower shelf in the walk-in freezer needs to be raised to at least 6 inches above the floor.Lower shelf in the walk-in cooler needs to be raised to at least 6 inches above the floor.Ensure all shelving is at an appropriate height for effective cleaning and to protect products from contamination.Mop room shelving is constructed with exposed raw wood that requires refinishing to be non-porous and easily cleanable.Some kitchen equipment was balanced precariously on a small trolley and there did not appear to be sufficient counterspace for kitchen staff when preparing food. Strongly recommend obtaining an additional prep table.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bar glasswasher measured less than the required concentration of iodine sanitizer.Manager indicated that plans to repair/replace the machine with a new glasswasher are in place and acknowledged that extra staff will be brought on to run glassware through the back dishwasher until the unit is repaired/replaced.- This is not a long-term solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is required for monitoring cooking temperatures.
- 20. Do food handlers at the facility have adequate food safety training?
- A manager/staff with certification in safe food handling must be onsite during operational hours. Provide food safety training certificates for staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional light is required in the walk-in coolers for effective cleaning.2-compartment sink faucet had a drip that requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bar glasswasher measured less than the required concentration of iodine sanitizer.Manager indicated that plans to repair/replace the machine with a new glasswasher are in place and acknowledged that extra staff will be brought on to run glassware through the back dishwasher until the unit is repaired/replaced.- This is not a long-term solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep coolers in the food handling area were both not functioning at the time of the inspection. The tall reach-in cooler was not on and management indicated that it would be discarded.The main prep line cooler measured 15C (no food stored inside). Do not use these units until they can maintain food products at or below 4C at all times - have the units repaired as needed. A functioning cooler is required in the food handling space.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation schedules were not available for review at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is required for monitoring cooking temperatures.
- 20. Do food handlers at the facility have adequate food safety training?
- A manager/staff with certification in safe food handling must be onsite during operational hours. Provide food safety training certificates for staff.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional light is required in the walk-in coolers for effective cleaning.2-compartment sink faucet had a drip that requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bar glasswasher measured less than the required concentration of iodine sanitizer.Manager indicated that plans to repair/replace the machine with a new glasswasher are in place and acknowledged that extra staff will be brought on to run glassware through the back dishwasher until the unit is repaired/replaced.- This is not a long-term solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep coolers in the food handling area were both not functioning at the time of the inspection. The tall reach-in cooler was not on and management indicated that it would be discarded.The main prep line cooler measured 10C (no food stored inside). Do not use these units until they can maintain food products at or below 4C at all times - have the units repaired as needed. A functioning cooler is required in the food handling space.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation schedules were not available for review at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions