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Onion Bar & Grill - Main Kitchen

1702 23 Street N Lethbridge AB T1H 5B3 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rear prep cooler measured 10-11℃. Temperature log was not completed the day of inspection. All perishable foods inside the cooler were discarded during the inspection.Additionally, a lid was placed on the cooked bacon to ensure it is held over 60℃.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust hood has significant grease accumulation and requires cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverage stored along cookline; staff drinks must not be stored in food handling areas. Removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods (eggs, cooked hashbrowns) were stored at room temperature for the lunch rush. These foods must be temperature controlled if they are to be put back in the fridge after service. Foods immediately put back in cooler.The prep cooler measured ~8℃; inspection took place following a busy lunch rush.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in mechanical dishwasher measured 0 ppm; sanitizer had been changed in the morning. Advised to use sink for sanitizing and manager had phoned technician to troubleshoot.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. 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?
      • Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
  8. Monitoring Inspection

    3 infractions

    • 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?
      • Some flies noted in the kitchen. Fly strips were present, but need to be changed.Please ensure to change physical fly traps and use more as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large gap present between sink and prep table at 2 compartment sink in the back of the kitchen. This can allow water to drip onto surface below and makes it difficult for staff to use this table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Ventilation canopy filters require cleaning. Heavy build up noted during inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was stored right in the bulk flour bin, connected to the bin with tape. Scoop must be stored in a way that protects the food from contamination. This was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler on cook line measured ~8 degrees C. Inspection occurred after a busy lunch rush. Manager was made aware to check the temperature in an hour to ensure it returns to ≤4.0 C, or move the high-risk foods to another cooler.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer bucket near the coffee station measured 100 ppm. This was remixed during inspection and measured 200 ppm. Ensure sanitizer concentration is confirmed with test strips - manager did this during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish and whole eggs were stored above ready to eat foods. Raw foods must not be stored above ready to eat foods as this presents a risk of cross contamination. This was corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood requires servicing. Send a photo of the updated sticker to inspector.
  13. Monitoring Inspection

    0 infractions