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Sally's Bar And Grill

402 Centre Street SE High River AB T1V 2C2 · Food - General

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning required in the following areas:- Underneath the cooking equipment- In-between and front of the cooking equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Duct tape was observed on the wall in the main kitchen. **Please remove the duct tape as it is not easy to clean. **Ensure all surfaces in the facility are durable, impervious to moisture and easily cleanable.Note: 1. The staff stated that they are planning to paint the main kitchen walls soon. 2. Duct tapes on the walls will be removed once the painting process begins.
  2. 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)?
      • **Outstanding**Iodine test strips in the bar area were expired since January 15, 2020. **Please acquire iodine test strips with a valid expiry date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning required in the following areas:- Underneath the cooking equipment- In-between and front of the cooking equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Duct tape was observed on the wall in the main kitchen. **Please remove the duct tape as it is not easy to clean. **Ensure all surfaces in the facility are durable, impervious to moisture and easily cleanable.Note: 1. The staff stated that they are planning to paint the main kitchen walls soon. 2. Duct tapes on the walls will be removed once the painting process begins.
  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Outstanding**Iodine test strips in the bar area were expired since January 15, 2020. **Please acquire iodine test strips with a valid expiry date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The baseboards were missing on the wall beside the mop sink. **Please install baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning required in the following areas:- Underneath the cooking equipment- In-between and front of the cooking equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Duct tape was observed on the wall and work counters in the main kitchen. **Please remove the duct tape as it is not easy to clean. **Ensure all surfaces in the facility are durable, impervious to moisture and easiliy cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Non-food related items were stored in close proximity with dry food and clean utensils in the dry storage area. **Ensure non-food related items are stored away from the food and utensils to prevent cross contamination.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth were observed on food contact surface in the bar area. **Ensure cleaning cloths remain submerged in food grade sanitizer at all times if reusing or discarded after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dried garlic and butter paste was stored at room temperature in the main kitchen. - The operator moved the garlic and butter paste to the refrigerator during the inspection. .**Maintain small portions of the high risk food if storing at room temperaure, and discard any remaining portion after two hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips in the bar area were expired since January 15, 2020. **Please acquire iodine test strips with a valid expiry date.
    • 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 baseboards were missing on the wall beside the mop sink. **Please install baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape was observed on the wall and work counters in the main kitchen. **Please remove the duct tape as it is not easy to clean. **Ensure all surfaces in the facility are durable, impervious to moisture and easiliy cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Non-food related items were stored in close proximity with dry food and clean utensils in the dry storage area. **Ensure non-food related items are stored away from the food and utensils to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Cleaning required in the following areas:- Underneath the cooking equipment- In-between and front of the cooking equipment.
  5. 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?
      • 6/24. Outstanding. 5/28. There were ceiling panels in the dry storage area that were missing. Replace ceiling panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 6/24. Outstanding. 5/28. The following equipment needs to be cleaned:- French fry cutter. - Meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 6/24. Outstanding. Plans in place to repaint the kitchen and install stainless steel on the walls around the cookline. 5/28. Outstanding. The following areas require cleaning:- Walls and floors around the cookline- Underneath equipment- Ceiling vent - Ventilation canopy filters- High touch surfaces. 10/29. Violation Outstanding. The following areas must be cleaned:- Floors under the deep fryers and equipment. - Floors around the dry storage- Walls around the cookline and standing cooler- High touch surfaces (i.e., light switches) The following areas must be cleaned:- Floor around the back door- Floor around the deep fryer
  6. Monitoring 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?
      • 5/28. There were ceiling panels in the dry storage area that were missing. Replace ceiling panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 5/28. The following equipment needs to be cleaned:- French fry cutter. - Meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/28. Outstanding. The following areas require cleaning:- Walls and floors around the cookline- Underneath equipment- Ceiling vent - Ventilation canopy filters- High touch surfaces. 10/29. Violation Outstanding. The following areas must be cleaned:- Floors under the deep fryers and equipment. - Floors around the dry storage- Walls around the cookline and standing cooler- High touch surfaces (i.e., light switches) The following areas must be cleaned:- Floor around the back door- Floor around the deep fryer
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were clean serving plates stored under the paper towel dispensers. Move all plates that are under the paper towel dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was garlic butter prepared with fresh garlic that was sitting at room temperature for over 2 hours. The measured temperature of the garlic butter was 24C. The garlic butter was discarded. Ensure all garlic butter prepared with fresh garlic is refrigerated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 10/29. Violation Outstanding. The following areas must be cleaned:- Floors under the deep fryers and equipment. - Floors around the dry storage- Walls around the cookline and standing cooler- High touch surfaces (i.e., light switches) The following areas must be cleaned:- Floor around the back door- Floor around the deep fryer
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Quats surface sanitizer was below 50ppm. The solution was discarded and the spray bottle was filled with fresh solution with a concentration of 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There is open food stored under heat lamps next to the handwashing sink and underneath the paper towel and soap dispensers. There is no splash guard to protect the food from contamination by dirty water. The heat lamp must be moved away from the handwashing sink and soap and paper towel dispensers to prevent contamination. Alternatively, a splash guard can be installed and the soap and paper towel dispensers are moved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is not being kept in a sanitary manner:- There was a build-up of grease on the ventilation hood filters- There was a build-up of food debris in the standing white freezer. Clean listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas must be cleaned:- Floor around the back door- Floor around the deep fryer
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding. A build-up of a dirt and debris was observed in the following areas in the kitchen:- The floors- Under shelving and equipment- Inside and outside the prep coolers- High touch areas such as handles and switches Please clean and sanitize the indicated areas.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had run out of Quats sanitizer. Bleach was observed onsite and a bleach sanitizer solution was prepared during time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strips were expired. Obtain new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding. A build-up of a dirt and debris was observed in the following areas in the kitchen:- The floors- Under shelving and equipment- Inside and outside the prep coolers- High touch areas such as handles and switches Please clean and sanitize the indicated areas.