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Mojo's Pub & Grill

32 - 550 University Drive W Lethbridge AB T1J 4T3 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermomert was not available in the prep cooler at the back area to monitor its temperature.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the cooling unit at the back area.Please ensure a thermometer is maintained in the cooling unit to monitor its temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A quaternary ammonium test strip was not available to measure the concentration of the sanitizer used for surface sanitizing. Please ensure test strips are kept on-site to verify sanitizer strenght.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Sept 10* There was grease and food debris under the prep coolers and grill that require a deep clean.
  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Grime observed on the ice chute above the bin in ice machine; clean the ice machine and discard ice to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese sauce in the hot holding measured 40-60°C. Upon investigation, staff had taken the sauce out of the fridge and placed it in the hot holding unit without reheating first. Potentially hazardous foods that have been cooked, then cooled to 4°C shall be reheated to 74°C or higher in a manner that they will passthrough the Danger Zone, 4°C to 60°C as quickly as possible.The sauce was boiled in a pot at the time of inspection and returned to the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris under the prep coolers and grill that require a deep clean.The ice machine requires cleaning.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.There was accumulation of dust on the ceiling vents. There was syrup on the floor and wall by the pop syrup dispensers.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.Oct 09: The wall behind the dishwasher was clean. The corners of the floor had build up of grime. There was accumulation of dust on the fan in the back storage area. There was buildup of mildew in the ice machine at the top.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was build up of mildew on the wall behind the dishwasher. There was build up of dust and grime in between equipment and on the corners of the floor.
  11. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust on the ceiling of the walk-in cooler. Please ensure that the ceiling is clean to prevent cross contamination.
  12. Monitoring Inspection

    0 infractions