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Marrow Restaurant & Lounge

4919 47 Street Camrose AB T4V 1J9 · Food - General

9 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer initially tested at 100 ppm. New solution was made and tested at 200 ppm. Please purchase test strips to ensure your QUAT sanitizer is at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was in direct contact with the bulk flour. Please use the dedicated scoop hanger or store the scoop with the handle facing upwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Danby mini fridge that was used to store various sauces was measured at 10C. Sauces were removed and discarded. Please ensure this fridge is not used unless it is able to maintain a minimum temperature of 4C.2. Danby mini fridge did not have a thermometer available. A cooler on the prep line had an external thermometer but it was broken. Please purchase an internal thermometer/repair the external thermometer for both fridges.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUAT test strips available.Please purchase new QUAT test strips.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored directly over prepared items in the walk in cooler. Operator discarded the fully cooked item. Please ensure raw meats are always stored below any ready to eat items/prepared items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Mashed potatoes were being hot held at ~30C. Please ensure all items that are being hot held are maintained at a temperature of >60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The small fridge facing the kitchen door was measured at 14C. Operator disposed of dairy items stored inside the cooler (i.e. sour cream etc.). Please do not use this cooler until it is able to maintain a temperature of <4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing any sanitizer. Please manually sanitize your dishes and get your dishwasher repaired as soon as possible.
    • 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?
      • Pest control monitoring is not being documented.Pest control checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf Please complete this monthly and keep documentation available for review by inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slicer was dirty. Please ensure this is cleaned more frequently.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Visibly dirty bowls were used as scoops for dispensing dry food products from the storage container.2) Flour in dry storage area was stored in open bags.Make sure to use the handled scoops, scoops should be stored either outside the food items or in a way that handle is not in contact with food.Store all the food items in appropriate containers with close tight-fitting lids.April 2nd, 2025: Violation still pending
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many packaged food items were observed on the facility floor. Make sure to remove all the food items from the floor to ensure proper cleaning and organization.Facility dry storage area needs to be organized.April 2nd, 2025: Violation still pending.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the kitchen counters.No sanitizing bucket was observed at the start of the inspection to store used cleaning cloths.Facility staff made the sanitizer buckets measured and verified at 200ppm.Violation was corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above the prepared food in the walk-in cooler.Make sure that prepared, ready to eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products to avoid cross contamination.Violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Visibly dirty bowls were used as scoops for dispensing dry food products from the storage container.2) Brad crumbs in dry storage area were stored in open bags.Make sure to use the handled scoops, scoops should be stored either outside the food items or in a way that handle is not in contact with food.Store all the food items in appropriate containers with close tight fitting lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boiled potatoes and frozen chips were observed to be present at the room temperature.Staff confirmed that they were taken out at the lunch hour.High risk items were moved back to coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine based dishwasher in the bar area was not dispensing the iodine even after multiple runs.Iodine concentration was measured and verified at 0ppm.Make sure to contact the technician and repair the machine.Note: Until the machine is repaired, dishwasher in the kitchen area can be used for glasses sanitization and cleaning.Routine testing is required to measure the sanitizer concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff onsite was not aware of the testing requirements for the automatic dishwasher.Discussed with staff that testing of dishwasher is required to ensure that dishes are being adequately sanitized.Guidance was provided about the correct use of the 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?
      • Hand sinks in the food preparation area (near the walk-in coolers) was blocked by the large dough making machine, making it inaccessible for handwashing.Staff was asked to remove dough machine to make the machine available and accessible.Violation was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many packaged food items were observed on the facility floor. Make sure to remove all the food items from the floor to ensure proper cleaning and organization.Facility dry storage area needs to be organized.
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine solution used for the chemical dishwasher was measured at 50 ppm. Action:Operator was required to make a QUAT (200 ppm) solution in one of the 3 comp sinks for dish sanitizing after mechanical wash.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink closest to the walk-in cooler does not have a paper towel. Operator replaced the paper towel.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are 2 hand sinks available. Please ensure they are stocked with liquid soap and paper towel. This is expected to be completed on Thursday.
  9. Demand Inspection

    0 infractions