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Longhorn Saloon & Grill

5122 50 Street Ponoka AB T4J 1H5 · Food - General

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection, two cleaning napkins for food surfaces was observed to have been left on the preparation surface and not inside the sanitizing solution. This was pointed out for correction, and the operator effected the same as confirmed by the student inspector.Always ensure that cleaning napkins are kept in sanitizing solution at all times while in operation.
  2. Monitoring 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)?
      • At the time of the inspection, the bar's mechanical chlorine glass washer was out of sanitizer concentrate and was not adequately sanitizing glasses. The chlorine sanitizer concentration was measured to be 0 ppm at the time.The chlorine concentrate container was refilled at the time of the inspection and the machine was primed and run by the operator.The machine was sanitizing glasses with a chlorine solution of 100-200 ppm following the change. Ensure that sanitizer concentrations are confirmed regularly for mechanical dishwashing machines and ensure that sanitizer concentrate levels are confirmed regularly and replaced as needed.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration measured for the bleach solution is too high (e.g., 800+ ppm). Staff were notified and the solution was remade to 100 ppm. PHI has provided resources detailing sanitizer preparation.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • While chlorine solution (100 ppm) and QUAT (200 ppm) were used as sanitizers, used cleaning cloths were left outside the solution. Please ensure that used cleaning cloths are always submerged in solution.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Grill cooler (drawers beneath grill) storing meat - 1 drawer measured below 4C but 3 other drawers measured above 4C.2. Prep cooler next to grill measured at 6-8C top and bottom. Operator stated that a technician has come to service them and turn the setting down but will need to return.Placed prep cooler (top) contents on ice - to be changed out when 50% of the ice has melted. Otherwise, this cooler is NOT to be used until it can reliably maintain less than 4C. Grill cooler meat relocated to walk-in cooler. This cooler should remain empty until it can reliably maintain less than 4C.ACTION REQUIRED: Please refrain from storing food in the grill cooler until it can maintain less than 4C.If choosing to store food on ice in prep cooler, please change the ice out whenever 50% of the ice has melted. Alternatively, please refrain from storing food in this cooler until it can reliably maintain less than 4C.
  10. Monitoring Inspection

    2 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?
      • Baked potatoes wrapped in foil for baking, cooling, storage, and re-heating.Discussed with operator the risk of botulism toxin in no-oxygen conditions, such as when wrapped in foil.Operator agreed to partially unwrap foil after initial baking prior to cooling/storing baked potatoes. This is satisfactory.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Grill cooler (drawers beneath grill) storing meat measured 9C. Cooler display indicated this temperature as well. Operator relocated meat during inspection.2. Prep cooler next to grill measured 8-12C on top and bottom. items measuring above 8C were high-acid foods (sliced lemons). Operator asked to either place ice beneath food containers or to relocate food to coolers below 4C until it can be reduced.Temperature logs show temperatures recorded prior to food handling at 4-5C. This is too warm and this temperature does not factor in the heat from the grill and from opening the cooler for food prep.ACTION REQUIRED:1. and 2. Please take appropriate actions to ensure the coolers maintain LESS than 4C at all times. Because these coolers are co-located with the grill, it is advisable to set the cooler temperature lower in order to maintain temperatures below 4C.In compliance: walk-in cooler measured less than 4C, walk-in freezer measured less than -18C, hot holding measured above 60C, prep-cooler near walk-in cooler measured at 4C.