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Neighbours Pub

101 - 4810 50 Street Athabasca AB T9S 1C9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The utensil drawer on the kitchen line was observed to have food debris on the bottom. All utensils that are used in food contact are required to be stored in a way that protects from contamination. Ensure that the drawer is emptied, cleaned and sanitized.June 22, 2026 - Please clean and sanitize the drawer. The operator will send pictures once complete.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT, Iodine, and Chlorine test strips are on order. Please send a picture when the test strips have arrived.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen line was observed to not have a sanitizer bucket. All food‑contact surfaces are required to be cleaned and sanitized after each use to prevent microbial growth and cross‑contamination. The operator prepared a sanitizer bucket during the inspection and cleaned and sanitized the kitchen line.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The utensil drawer on the kitchen line was observed to have food debris on the bottom. All utensils that are used in food contact are required to be stored in a way that protects from contamination. Ensure that the drawer is emptied, cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic portion cups were observed submerged inside dry‑goods bins. Utensils used for food contact must be constructed of materials that can be properly cleaned and sanitized, and they must be stored in a manner that protects them from contamination. The operator removed the plastic portion cups.2. Food stored in buckets was observed to be on the cooler floor and without proper covering. All foods are required to be stored 6" off the ground and to be covered or stored in a way that protects from contamination. The operator covered and re arranged the buckets. 3. A pail of home-cut fries was observed to be stored on the kitchen floor. All food is required to be stored 6" off the ground and stored in a way that protects from contamination. The operator placed a stand under the bucket.4. Dry pasta in the dry goods area was observed to be opened. All foods are required to be stored in a way that protects from contamination. The operator covered the dry pasta.
    • 09. Are chemicals stored and handled in a safe manner?
      • The facility was observed to have a chemical solution in an unlabeled bottle. All chemical bottles are required to be labeled to ensure accurate use and prevent chemical contamination. The operator labeled the bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the soups in the hold holder was observed to be at 40C, measured with a probe thermometer. The operator confirmed that the soup had been in the hot holder for longer than 2 hours. All potentially hazardous foods are required to be maintained at lower than 4c or above 60c. The operator discarded the soup.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chemical dishwasher located in the back kitchen area was observed to not have test strips. Test strips are required to verify that chemical sanitizers are at the correct concentration to ensure effective sanitation of equipment and food‑contact surfaces. Please replace the test strips2. The QUAT based sanitizer for the kitchen line was observed to be operating without test strips. Test strips are required to verify that chemical sanitizers are at the correct concentration to ensure effective sanitation of equipment and food‑contact surfaces. Please replace the test strips. 3. The iodine dishwasher was observed to be operating without test strips. Test strips are required to verify that chemical sanitizers are at the correct concentration to ensure effective sanitation of equipment surfaces. Please replace the test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was observed to not have a food permit posted. All food facilities are required to have their food permit posted in a visible location. Ensure that the permit is posted in a visible location.
    • 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 light fixture above the kitchen line was observed to be uncovered and providing inadequate illumination. All light fixtures in food‑handling areas are required to be properly covered or shielded to prevent physical contamination in the event of bulb breakage. Adequate lighting is also required to ensure effective cleaning and sanitizing of all food‑contact and non‑food‑contact surfaces. Ensure that the light bulbs and the light cover is repaired or replaced.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs observed in dry storage area. 2. Dried up sauce observed by pop dispensers. 1-2. Please ensure the following areas are cleaned and sanitized.
  5. Monitoring Inspection

    0 infractions