Overtime Sports Bar & Grill
4911 48 Street Redwater AB T0A 2W0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution was observed to have no sanitizing chemical. All sanitizer solutions used for food contact surfaces are required to have adequate chemical concentration for effective sanitization. The operator remade the sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Portioned meat product was observed to be thawing at room temperature. All foods are required to be thawed under cold running water, in the fridge, in the microwave, or cooked from frozen to prevent bacterial growth. Informed by the operator the product was out for 1.5 hours. The operator placed the meat in the fridge.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave located on the kitchen line was observed to have food debris build up. All surfaces and equipment used for food contact is required to be maintained in a clean and sanitary manner to prevent microbial growth and cross contamination. Ensure that the microwave is cleaned and sanitized after use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives stored on the kitchen line were observed to have food debris. All tools used in food preparation or food contact are required to be maintained in a clean and sanitary manner to prevent cross contamination. Ensure that the knives are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was observed on the back prep counter surface and drawers. All equipment used for food preparation or food contact are required to be maintained in a clean and sanitary condition to prevent cross contamination. Ensure that the back counter and drawers are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood vent filters were observed to have grease build up. All areas of a food facility are required to be maintained in a clean and sanitary condition to prevent microbial growth and pest attraction. Ensure that the hood vents are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- There is no soap or chlorine being dispensed into the machine. Soap is required to wash the dishes and chlorine is required to sanitize the dishes. Ensure there is always soap and chlorine being dispensed into the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- There was no chlorine detected in the dishwasher rinse cycle. Chlorine is required to sanitize the dishes so that any microbes on them from food or customers is reduced to safe levels. Ensure there is always 100 ppm chlorine in the dishwasher rinse cycle.
- 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
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no chlorine detected in the sanitizer solution bucket in the kitchen. Ensure there is always 100 ppm chlorine in the sanitizer solution for the wiping clothes to prevent spreading microbes to food contact surfaces.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There is no paper towel or any other single use towel in the kitchen staff washroom. Ensure there are single use towels or paper towel int he staff washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions