Montana's BBQ & Bar - Restaurant
100 - 140 Towncrest Road Fort Saskatchewan AB T8L 0G7 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Several tiles were also lifted and in disrepair under the fryers. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Several tiles were also lifted and in disrepair under the fryers. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No lighting was available in the storage area between the walk-in cooler and walk-in freezer. Repair/replace the lighting fixture and ensure there is adequate lighting to faciltate cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grease build up was observed under the cook line and under food equipment. Deep clean the above mentioned areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed to be stored on several counters throughout the facility. The cleaning cloths were moved and stored in sanitizer solutions upon request.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired. Obtain new quat test strips.
- 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?
- A gap was observed at the bottom of the back door in the kitchen. Replace the weather stripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No lighting was available in the storage area between the walk-in cooler and walk-in freezer. Repair/replace the lighting fixture and ensure there is adequate lighting to faciltate cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grease build up was observed under the cook line and under food equipment. Deep clean the above mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Greasy and soiled cardboard was observed being used for storage beside the drinks and sauce cooler. The cardboard was discarded upon request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The hoods above the grill had a build up of grease and food debris. Please clean the hoods and add them to a regular cleaning schedule.2. The fans in the walk-in cooler had an accumulation of dust and debris. Please ensure fans are cleaned out.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigerator at the end of the cook line, measured an ambient temperature of 10 degrees Celsius. Perishable items (cut Vegetables, Open Sauces) were moved to a working cooler. Ensure that refrigerator can maintain a temperature of 4 degrees Celsius or lower prior to use.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the handles of the prep coolers. This was corrected once noted.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Quat sanitizer was at 50ppm. - Cleaning clothes were found on the counter.Ensure sanitizer solution is changed at regular intervals and cleaning clothes should be stored in sanitizer .
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food were observed thawing at room temperature.Some food were put back in the cooler and some were put under running cold water during inspection.Ensure thawing is completed safely using either of these methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Unpleasant smell in the kitchen by the grease trap. Operator indicated the grease trap was missing a seal after professional cleaning.Ensure seal is replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?