Knee Deep Bar & Grill
B & D - 134 MacLeod Trail SW High River AB T1V 1L3 · Food - General
9 inspections
- 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?
- - Cracked floor tiles nearby drain and by walk-in cooler*Please repair these tiles for adequate cleaning and sanitizing
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- 11/7. There were food items (i.e., potatoes) at the back of the kitchen and food equipment in the back storage observed being stored on milk crates. Additional counter space and shelving need to be installed to provide adequate storage and to allow for easier cleaning of these areas and monitoring for pests.
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 11/7. The concentration of the quats sanitizer was low. Ensure the concentration of the quats sanitizer is 200-400ppm. The sanitizer was discarded and fresh solution with a measured concentration was obtained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 11/6. There were spoons stored inside inserts of food in the cooler. Utensils must not be stored inside inserts of food to prevent cross-contamination via utensils handle. All utensils were removed from the inserts.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 11/7. The women's washroom on the north side of the building had very low water pressure. Repair faucet to ensure adequate water pressure for proper handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 11/7. The baseboards by the ice machine and near the dry storage were peeling off the wall. There was food debris observed collecting between the baseboard and wall. Clean this area and re-install baseboards so that they are flush to the wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 11/7. There were food items (i.e., potatoes) at the back of the kitchen and food equipment in the back storage observed being stored on milk crates. Additional counter space and shelving need to be installed to provide adequate storage and to allow for easier cleaning of these areas and monitoring for pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 11/7. There was no cover installed on the top of the ice machine. Install a cover to prevention contamination of water well.
- 23. Is the facility maintained in a clean and sanitary condition?
- 11/7. 1) The following areas need to be cleaned:- Floor under the cookline. - Ventilation hood. - Floors in the walk-in cooler and freezer. 2) There was clutter observed in the back storage room. Organize this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 5/27. The concentration of the quats sanitizer in the spray bottle was 50ppm. The concentration of quats sanitizer should be between 200ppm to 400ppm. The spray bottle was refilled with fresh solution with a concentration of 200ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- 5/27. The following areas require cleaning:- Under the cookline and prep coolers- Under the dishwashing pitViolation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Violation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quats test strips were expired. Please obtain new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel in the dispenser next to the handwashing sink. Paper towel was put in the dispenser during time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food and grease under the deep fryers. Please clean listed area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The handle for the scoop in the flour bin was in contact with the flour. All scoops must be stored in a manner that prevents contamination of bulk food via hands or scoop handle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Top of the prep cooler across from the grill had a temperature of 9C. Please turn down the temperature of the cooler and ensure it can maintain a temperature of 4C or lower. All high risk foods were moved to other cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a build-up of dust on the fan cover in the walk-in cooler. 2) There was a build-up of food debris under equipment. Please cleaned listed areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?