Skip to content
Loading map…

Montana's BBQ & Bar 3610

6142 Currents Drive NW Edmonton AB T6W 0L7 · Food - General

8 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in the cook line were measured at 100 ppm, needs to be at 200 ppm.- Staff prepared 200 ppm quat sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit (Alto sham) temperature was measured at 55C, needs to be at minimum 60C. - Staff increased the temperature setting on this unit.- Food temperatures in this unit were measured at >60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was stored in the space between the coolers in the cookline. The area has visible food particle accumulation.- The knife was removed and sent for washing and the area will be cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food items past their use-by dates were observed in the walk-in cooler. The operator was instructed to review all food items and discard any that have passed their use-by dates to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats were measured at 50 ppm in the bar area. The operator replaced it with a fresh sanitizer solution, which measured at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were being left on food prep counters in between uses. Wiping cloths must be returned to the sanitizer solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as a phone, keys, and a beverage cup were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer compartment of the three-compartment sink was observed to contain dirty dishes. The operator was instructed to wash the dishes in the wash sink, rinse them thoroughly, and then proceed to the sanitizing step, followed by air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips in the bar area were found expired (EXP: July 1, 2025). The operator replaced them with new test strips valid until March 1, 2028.
  4. Demand Inspection

    3 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?
      • ** - the smoke from the cook equipment (back kitchen) was not being cleared by the canopy system, was drifting into kitchen. Recommend that either the roasting oven be relocated further back under the canopy or the canopy system needs maintenance.
    • 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 odor coming from the grease trap area was overwhelming
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Dust accumulation noted on the dining room area fixtures and large wood ceiling beams.- Cleaning is required** - ceilings, high walls, and floors in hard-to-reach areas require thorough cleaning
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the dining room area fixtures and large wood ceiling beams.- Cleaning is required
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 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?
      • The plumbing under the dishwasher is leaking.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of tongs and a ladle where found stored with the handle in contact with the foods.- Store utensils in such a manner that the handles do not come into contact with the food.Grease accumulation was noted on areas of the shelving above the salad prep cooler, on the deep fryers, under the sauce storage containers located in front of the grill and the order screen touch pads in the cookline area.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted in the floor drains in the cookline area. 2. Ceiling tiles in the kitchen and dishwash area are discolored from grease.- Cleaning is required