Roadhouse - Food
5128 Highway 646 Lindbergh AB T0A 1A0 · Food - General
14 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket was at 0ppm QAC.A new sanitizer bucket solution was made and 200ppm QAC was achieved.Ensure that sanitizer bucket is at 200ppm QAC for effective sanitization of food prep surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen chicken wings were observed thawing on the food preparation counter at room temperature. The operator confirmed that the wings were being thawed. This is an improper thawing practice, as poultry is a high-risk food and must not be thawed at room temperature due to the risk of bacterial growth.Ensure all high-risk foods are thawed using one of the following approved methods:Cook from frozen immediately, where appropriate.Thaw under continuous cold running potable water.Thaw in a refrigerator maintained at 4°C (40°F) or lower.Thaw in a microwave oven and cook immediately afterward.Discontinue room-temperature thawing of poultry and other high-risk food items immediately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QAC Test strips were unavailable.Ensure you have QAAC test strips to verify 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 unavailable.Ensure pest monitoring is conducted and documented monthly to help prevent pest activity and maintain proper records.
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths noted on food prep table. Ensure that used wiping cloths are returned after use to prevent cross-contamination.
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils - knives and spoons, used in the sandwich table were unclean. Please ensure that dirty utensils are returned to the dish washing sink for washing and sanitizing prior to use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025
- 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?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable.Ensure you have chlorine test strips for monitoring 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloth noted on food prep table.Ensure that wiping cloths are returned to sanitizer bucket after use to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw chicken was observed stored on top of the pops in the walk-in cooler. Ensure that raw food chicken is separated to prevent cross contamination.
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
- 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?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips expired in 2023. Ensure you have valid test strips to determine effective 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding unit was at 50C. Ensure that hot holding is at 60C and above to prevent microbial contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips expired in 2023. Ensure you have valid test strips to determine effective sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sanitizer solution bucket was in the hand wash sink. Ensure that hand wash sink is accessible at all times to facilitate hand washing practices.
- 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?
- Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.
- 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?
- Food Handling Permit not displayed. Ensure you have your food handling permit displayed at a conspicuous place for public view.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were unavailable. Ensure you have valid test strips to determine the effective concentration of sanitizer solution.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.
- 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?
- Food Handling Permit not displayed. Ensure you have your food handling permit displayed at a conspicuous place for public view.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were unavailable. Ensure you have valid test strips to determine the effective concentration of sanitizer solution.
- 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 record unavailable. AHS template provided to owner.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.
- 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?
- Food Handling Permit not displayed. Ensure you have your food handling permit displayed at a conspicuous place for public view.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training required and unavailable upon request. Please send proof (certificate) via email.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule was unavailable. AHS template provided to owner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?