Skip to content
Loading map…

Knights Pub & Grill

11860 145 Avenue NW Edmonton AB T5X 2E3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light fixtures in the kitchen were missing covers. Please install appropriate covers.April 1/26 - One light fixture in the kitchen was missing a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Freezers with ice buildup. Please clean and maintain.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine sanitizer. Please repair the dishwasher. Ensure chlorine is maintained at 100 ppm. The facility will use one sink compartment for the sanitizing step. After washing, please soak dishes and utensils in a 100-ppm bleach sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light fixtures in the kitchen were missing covers. Please install appropriate covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was taped around the handle. Please ensure that all utensils are maintained in good repair and are easy to clean. Corrected during the inspection; the knife was removed and replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Freezers with ice buildup. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Underside of the pizza prep cooler - Please clean.- White food storage container lids - Please clean and replace lids that are cracked or damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Ceiling tiles in the kitchen - dust buildup noted. - All shelves with food debris, dust, or stains - Please conduct a deep cleaning.Please clean and maintain.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk rice was observed stored in the original package, which cannot be sealed/closed properly. ** Provide proper storage for the rice. 2. Fresh vegetables were observed stored under a dusty space (ventilation fan) in the prep cooler.** Ensure all foods are stored in a clean and sanitary manner. Providing a sealable container is one of the strategies.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired. ** Provide test strips for sanitizer (Chlorine) used in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station in the kitchen area and staff washroom had paper towels kept directly on the sink. ** Keep paper towels in a suitable dispenser.
    • 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 surface of the handwashing station was lifting and repaired with tape. ** Ensure the surface above are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cracked utensils (bowls and knife) repaired with tape was observed. ** repair or replace to have a smooth, non-absorbent and easy-to-clean surface. 2. A paper box was used to store clean utensils after dishwashing. ** Provide smooth, non-absorbent and easy-to-clean surface to store utensils. 3. In the bar area, debris accumulation was observed with the faucet of the pop dispenser. ** Clean and sanitize areas above. Make sure a schedule is in place to ensure consistency of maintenance. 4. In the bar area, glasses in the stand alone cooler were directly kept on what appeared to be a rusted surface.** Provide clean and sanitary storage space for clean utensils. In the process, inspect the glassware and make sure they are sanitary while addressing the storage space.  5. Clean dishware were stored in close proximity to dirty mop. Once notified, mop was moved to a proper location. ** Ensure there is clear distance between incompatible activities to reduce the risk of contamination.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled chemical containers (Bleach) were observed in the kitchen areas. The chemicals were appropriately labelled, once notified.
    • 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 surface of the handwashing station was lifting and repaired with tape. ** Ensure the surface above are smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the stand alone freezer near deep dryer) was not in good repair and secured with tape. ** Please ensure the surface listed above are smooth, non-absorbent, and easy-to-clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris were observed on ventillation hood above the deep fryer. Operator noted that a routine maintenance was scheduled. ** Ensure the areas listed above are kept clean and sanitary.