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Pots Bar & Grill - Restaurant

9821 108 Street Fort Saskatchewan AB T8L 2J2 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Muscle/clam/oyster tags are not being kept.Tags are to be kept for at minimum 90 days for tracking purposes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. This was corrected once noted by inspector. Use scoops with a handle and store so that the handle cannot contaminate bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various meats were being thawed at room temperature. The meats were stilled frozen and moved to refrigeration for proper thawing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some wire utensils and equipment had become frayed. Once a strainer, fryer basket, or other equipment is damaged remove it from use to prevent to the potential risk of physical contamination to food.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards have become heavily rutted and stained. Refinish or replace cutting boards so they are smooth, non-porous and easy to clean.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning cloths were observed in various prep areas. Once a cloth is used it is to be placed in a container of sanitizer, or immediately exchanged for a new cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some containers of sauces were being stored at room temperature and opened. The sauces stated refrigerate after opening. The sauces were moved to refrigeration. 2. Chicken was thawing at room temperature in standing water. The water was turned on once noted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs, the bar dishwasher was unable to produce a sanitizer residual.Staff were instructed to use kitchen dishwasher until the bar dishwasher is producing a sanitizer residual.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards have become heavily rutted and stained. Refinish or replace cutting boards so they are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire strainer was damaged and posed a physical hazard to food.The wire strainer was removed from use.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that all scoops/utensils used for dry food storage containers are to be of a washable non-absorbent surface, with a handle (as there was a 'disposable-type' cup being used for one of the dry food storage containers). This was corrected at time of inspection, and only issue noted, as all other scoops/utensils being used were proper and adequate.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of dirt and debris was observed on the dishwasher.Ensure dishwasher is cleaned and maintained in a sanitary manner at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Breadcrumbs and spices were left open in the dry storage room.Please ensure food items in the facility are always covered to prevent contamination. 2. Raw meat (minced) was stored above processed meat items. Ensure raw meat is always stored on the bottom shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing was observed at the time of inspection. Chicken was soaked inside a bucket of water to thaw. The staff present was advised to move the chicken into the cooler as there was another food item thawing under cold running water in the food preparation sink.Please note that food can be properly thawed under cold running water or inside the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation fan and covers in the walk-in cooler and freezer were unclean. Dirt and Debris were observed. Dirt was also observed on the roof inside the walk-in cooler.Please clean the vent fans and covers, including the walk-in cooler roof.