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Rocky Mountain Show Jumping - Goby's Pub

64049 226 Avenue W Foothills County AB T1S 2Y9 · Food - General

5 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No concentration was detected for the sanitizer. Manager noted they were using floor cleaner and was advised not to use the sink and surface cleaner sanitizer. **Ensure a food safe sanitizer is used that is a no rinse sanitizer and has test strips. ***CORRECTED DURING THE INSPECTION. FACILITY WILL BE USING THE SINK AND SURFACE SANITIZER. TEST STRIPS AVAILABLE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thermometer missing in the lower prep cooler for the pizza and stand up cooler in the kitchen. **Obtain thermometers.2. Gravy was observed to be reheating in a crockpot. Temperature measured was at 35 degrees Celsius. **Do not use a crockpot as a means to reheat. Reheat gravy on the stove or microwave until internal temperature reaches a minimum of 74 degrees Celsius. Crock pot can then be used as a hot holding unit. ***CORRECTED DURING THE INSPECTION. 3. Eggs were observed at room temperature and approximately 9 degrees Celsius. **If eggs are left out at room temperature, ensure these eggs are cooked within 2 hours or place eggs under temperature control (either in the lower prep cooler or ice). ***CORRECTED DURING THE INSPECTION. EGGS WERE PLACED UNDER ICE.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Chlorine dishwasher concentration was low (approximately 50 ppm). **Ensure the chlorine concentration is a minimum of 100 ppm. ***CORRECTED DURING THE INSPECTION. 2. No concentration of iodine was detected in the bar dishwasher. **Ensure iodine concentration is a minimum of 12.5 ppm. ***CORRECTED DURING THE INSPECTION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Washer and dryer located by the dry storage area and across from the clean food equipment shelving. **Ensure there are doors to prevent any potential contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a slow leak observed in the laundry/mop sink. **Repair.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • One of doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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?
      • The food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
  3. Risk Management Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in 2023. Monthly water samples are a requirement of your food handling permit. Submit monthly bacteriological water samples.
    • 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?
      • One of doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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?
      • The food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
  4. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of prepared refried beans was measured at a temperature of 7.8C. Staff indicated that the beans had been initially prepared two days earlier.Modify the process for cooling beans to allow it reach 4C from 60C within four hours. Use ice baths and smaller containers with greater surface area to allow for more rapid cooling. Stir product during cooling to reduce overall internal temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container filled with ice was observed being used on the kitchen line as a makeshift refrigeration unit. Several foods were noted as being overfilled and held at improper temperatures. The level of ice was not sufficient to keep ingredients at refrigeration temperatures. Cheese and meat not held at proper temperatures was destroyed. Move ingredients requiring refrigeration into suitable cooler units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen area did not have a suitable paper towel dispenser in its vicinity. Provide a paper towel dispenser for this area. A dowel-style dispenser may be used in place of a wall-mounted one.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in 2023. Monthly water samples are a requirement of your food handling permit. Submit monthly bacteriological water samples.
    • 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?
      • A large number of mouse droppings was observed underneath the bar counters. Safely clean these droppings to allow for more accurate pest activity monitoring.
    • 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?
      • The side doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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?
      • The food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • The food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small patches of suspected mould were identified on the ceiling and fan of the walk-in cooler. Clean indicated area.