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Memphis Blues Barbeque House

150 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets not reading 100-200ppm. Employee refilled containers during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizer solution.
    • 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?
      • no pest control documents were at the facility during the time of inspection.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open can was still containing its original sauce. Once a can is open transfer remaining contents to a food grade container. This was completed once requested.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored above ready to eat beans. This was corrected once noted by inspector.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl that is used to transfer meat once it is cooked was being re-used. Inspector had the bowl cleaned and sanitized and requested that a newly cleaned and sanitized bowl is used each time a newly cooked meat is transferred.
    • 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 prep counter in the front area is being held together with duct tape. Remove tape and ensure that all surfaces are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire mesh strainer was beginning to fray. Remove any damaged utensil and equipment from use.Wire strainer was removed from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust and debris in the following areas:- Fan cover of the walk-in cooler.- Ventilation canopy and filters. - Deep fryers sides. - Ceiling vents. Boxes used for storing wood is saturated and not cleanable. Replace boxes.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket was measured to be 50ppm quats. A new solution was prepared immediately measuring 200ppm quats.
    • 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 exhaust ventilation system was due for cleaning in January 2024. Contact a service professional to shedule a cleaning of the exhaust ventilation system.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some grease build up was observed behind the cooking equipment and fryers. Some dust build up was observed on the ceiling by the stove. Clean the above mentioned areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed on the exhaust canopy filters. Sticky residue buildup was also observed on the floors of the beer coolers. Clean the above mentioned areas.