Rednex Bar & Grill
10413 100 Avenue Morinville AB T8R 1S1 · Food - General
10 inspections
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles were also noted to be porous in the kitchen area. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.2. Four electrical outlets were missing electrical switch plates. Please install missing electrical switch plates.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Duct tape was being was secure dishwashing sink faucet. Please replace this faucet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were noted on prep counters. Please ensure that all cleaning cloths are being stored in a sanitizing solution at all times. 2. A sanitizing solution was not observed in the facility. Please be advised that one of the approved sanitizing solutions must be present in the facility. Following are approved sanitizing solutions:- a bleach solution at 100 ppm (one teaspoon of bleach per litre of water). - a quaternary ammonium solution at 200 ppm. - an Iodine solution maintained between 12.5 ppm - 25 ppm.A fresh bleach solution was prepared during the inspection. Please ensure that a sanitizing solution is available at all times.3. Food contact surfaces were not being sanitized between tasks. Please ensure to use a bleach solution to sanitize food contact surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff members were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands using soap and water and wipe disposable paper towel.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was noted to be stored with ready-to-eat food items. Please be advised that raw meat must either be stored on the bottom shelf or a shelf designated to store raw meat located away from ready-to-eat food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Nonfood related items such as cosmetic, grocery bags etc. were noted to be stored with food related items. Please be advised that food and food related items must be stored away from nonfood related items.2. food debris was noted on clean dishes. Pleas ensure that all clean dishes are properly cleaned. 3. Staff lunch was noted to be stored on the prep counter of the prep cooler. Please be advised that staff members must not eat in the kitchen area. Please do not store staff food items on prep counter. Please designate an area to store staff food items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. A hand washing soap was not observed by the hand washing sink located in the kitchen area. Please ensure that the hand washing sink is fully stocked at all times. 2. A paper towel and paper towel dispenser were not observed at the bar hand washing sink. Please install a paper towel dispenser and ensure it is fully stocked at all times. 3. Cloth towels were being used to wipe hands at both hand washing sinks.Please be advised that cloth towels must not be used to wipe hands. Please remove all cloth towels and use a paper towel to wipe hands. 4. A straw was noted inside the bar hand washing sink indicating that this sink is being used for dumping. Please be advised that the hand washing sink must only be used for hand washing purposes. Please do not use this sink for any other purposes.5. Hot water pressure was noted to be low at both hand washing sinks. Please increase the hot water pressure.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water pressure was noted to be low at both hand washing sinks, and dishwashing sinks. Please increase the hot water pressure and ensure that all faucets have adequate pressure.
- 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?
- Pest control records were note observed at the time of inspection. Please ensure that pest control records are being maintained on monthly basis.
- 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 kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Ceiling tiles were noted to be damaged at multiple places. These ceiling tiles were also noted to be porous. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Holes were noted in the wall located underneath the dishwashing sinks. Please seal all holes are ensure all walls are made of smooth, easy-to-clean and moisture resistant state. 2. Floor, walls, and ceiling of sea can were noted to be made of bare plywood. Please seal all surfaces and ensure they are maintained in smooth, easy-to-clean and moisture resistant state.3. Pool of liquid was noted underneath the dishwashing sink. Please investigate this and re-mediate it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A cracked bus pan was noted in the facility. This was discarded during the inspection. The operator was further advised not to use cracked or damaged containers.2. Duct tape was being was secure dishwashing sink faucet. Please replace this faucet.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and organizing is required in the facility. Accumulation of debris, and grease was noted inside the deep fryers, underneath the cooking equipment, dishwashing area, underneath all shelving units, inside coolers and prep coolers, in all cabinets. The dry storage area had nonfood related items. Staff member indicated that this area is being used as a change room as well. Grease was noted to be dripping from the ventilation canopy. Dust buildup noted inside the sea can. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement them.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was missing above the dishwashing area. Replace the missing ceiling tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of prepared chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a test strip. 100ppm solution was prepared during inspection and the staff advised to always use chlorine test strips at the facility to measure and verify chlorine sanitizer concentration.
- 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?
- Pest control records were not up to date. Last observed record was completed in June 2024.Ensure your pest control records are up to date. Monthly record is required.
- 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 kitchen exhaust/ventilation system and hood are overdue for cleaning. Cleaning was due Dec 2024.Ensure the exhaust system and hood are professionally cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was missing above the dishwashing area. Replace the missing ceiling tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. An ice scoop at the bar was stored in an unclean insert. The staff removed the ice scoop and insert for washing and sanitizing during inspection. Ensure all utensils are always maintained in a sanitary condition.2. Clean spoons were stored in a container facing up. Proper storage to prevent contamination during use was discussed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher could not be tested due to the flooding observed as soon as it was turned on.Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Facility was not busy as it just opened for the day.Ensure equipment is maintained in good repair.
- 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?
- No pest control records was observed.Ensure pest control records are maintained.
- 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?
- An expired permit was posted at the facility.Ensure a valid permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing ceiling tiles and loose tiles were observed in the kitchen.Ensure missing tiles are replaced and all tiles are tiles are properly sealed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The kitchen floor was flooded with gray water from the drain attached to the 2-compartment sink and the dishwasher. Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Ensure the flooding is stopped and equipment is maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 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
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher could not be tested due to the flooding observed as soon as it was turned on.Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Facility was not busy as it just opened for the day.Ensure equipment is maintained in good repair.
- 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?
- No pest control records was observed.Ensure pest control records are maintained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing ceiling tiles and loose tiles were observed in the kitchen.Ensure missing tiles are replaced and all tiles are tiles are properly sealed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The kitchen floor was flooded with gray water from the drain attached to the 2-compartment sink and the dishwasher. Staff indicated the owner was just informed of the situation few minutes before the inspection and would come in to make corrections. Ensure the flooding is stopped and equipment is maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Ensure the high temperature dishwasher maintains a temperature of at least 180F/82C.A re-inspection will be completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Accumulation of dust and debris observed on the buffers of the ventilation hood- The ventilation system was due for professional maintenance in March,2024.Ensure ventilation system is professionally cleaned and maintain in a sanitary manner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand washing sink faucet was not in operational state. It was noted that a special knowledge is required to operate the faucet. Please train staff members properly and ensure it is maintained in an operational state at all times. 2. The paper towel dispenser was observed to be empty. The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that the hand washing sink is fully equipped with appropriate hand washing supplies at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility at all times. Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
- 23. Is the facility maintained in a clean and sanitary condition?