Outlaws Grill & Swamp Donkey's Pub
250 Main Avenue Sundre AB · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer was too high. The chlorine sanitizer that observed in a bucket was noted to be bleaching the test strips, a characteristic when the concertation is too high. The kitchen staff was notified, and water was added to the sanitizer bucket. The solution was re-tested and measured to be an appropriate level.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. There was a chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The dishwasher must produce 100 ppm bleach sanitizer concentration. Repair the dish washer.Until the dishwasher is repaired, all dishes must be sanitized in a tub of 100ppm bleach solution.The dishwasher is subject to regular maintenance as it is a leased unit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Originally Cited: 28 Aug 20241. There were no test strips for the bleach sanitizer solution. Purchase test strips for bleach.2. There was no surface sanitizer solution made up at the time of the inspection. Sanitizer was made up during the inspection. Ensure surface sanitizer is available when food is being prepared.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Originally Cited: 28 Aug 20241. Test strips for the dishwasher were not available.Purchase bleach test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There were no test strips for the bleach sanitizer solution. Purchase test strips for bleach.2. There was no surface sanitizer solution made up at the time of the inspection. Sanitizer was made up during the inspection. Ensure surface sanitizer is available when food is being prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A sink and chemical sanitizing dishwasher was in place. Bleach sanitizer was measured at 0ppm. The sanitizer line was not fully submerged in the chemical bucket. Test the dishwasher sanitizer regularly to ensure the dishwasher is working properly and sanitizer levels are maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Test strips for the dishwasher were not available.Purchase bleach test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The fries cutter was very dirty and needed a thorough cleaning. Make sure the fries cutter is cleaned daily after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- All foods in walk in cooler and dry storage areas are stored on shelving. There were hamburger tubes stored in a bucket on the floor of the walk in cooler. There was a bucket of cut up peppers next to it. There were packages of meat stored above buckets of food on the north side of the walk in cooler. Peppers and meat packages were moved at the time of the inspection. Please ensure raw meats are stored below ready to eat foods and produce and that buckets containing raw meats are stored away from fresh produce to prevent possible contamination with raw meat juices. Ensure all buckets of foods are kept covered or in packaging.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher in place. There was no chlorine residual at the time of the inspection. The main sanitizer bucket was empty. Staff replaced during the inspection. Chlorine test strip available. Please ensure the sanitizer bucket is checked at the start of each day to ensure it is not empty. If it is getting low - set a timer or reminder to check the bucket to ensure the machine does not run out. Please use the test strips and check the chlorine concentration daily. Eco-Lab services the unit on a monthly basis. Please ensure to get more test strips from them during their next visit. at 100 ppm chlorine concentration on final rinse. Test strips available and concentration is tested daily. Ecolab services the machine monthly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some minor cleaning of high touch areas is required ie. sink taps, cutting board at line cooler, shelving units in food preparation area. The cabinet to the left of the stove has paint that is starting to chip/peel off - the same for the shelving to the right of the line cooler. Please clean, sand down these areas and repaint to ensure the areas are smooth and easy to clean. Use a scrubbable paint that is meant to high moisture environments. The counter to the left of the hand sink has a chip in it. Please put some silicone on this area so the area does not absorb moisture. The countertop is starting to wear and should be changed out at some point. As this surface is not a direct food contact surface it is ok for now. The cutting board at the line cooler is slightly discolored and is getting some deeper cuts. Please scrub the bejeepers out of it to remove stains and build-up, and sanitize with bleach. A paste of bleach and baking soda works quite well. At some point, you can have the cutting board planed down to get rid of deep cuts. WHen the cutting board has been cleaned and sanitized, please send me a photo and I will provide you with an updated inspection report. send me a photo.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?