Seasons Bar and Grill
5116 Gateway Boulevard NW Edmonton AB T6H 2H4 · Food - General
6 inspections
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips (chlorine and Quats) were not available.Action required:-Please purchase the test papers.
- 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. The baseboard was ripping off at some areas for example, in the way going downstairs. 2. Some of the ceiling tiles above the food preparation area were missing.Action required:-Please look for the ripped/worn out baseboard and repair it.-Repair the ceilings.
- 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. At the two-compartment dishwashing sink, the faucet stem was observed to be leaking.2. A hole was observed in the wall beneath the handwashing sink near the back food prep table which makes the surface rough and difficult to clean. 1. Ensure the indicated leak is repaired.2. Ensure the indicated hole is sealed to be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some portions of the ceilings in the main kitchen had dirt/ debris accumulated. Action required:-Please clean the indicated areas.
- 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
9 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Several chemical spray bottles were observed without labels. Ensure all chemicals are labeled. The operator labeled the indicated bottles during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several foods including butter chicken sauce, cheddar cheese, Swiss cheese, Caesar salad sauce, bacon, horseradish, chipotle sauce, ranch sauce and teriyaki sauce were measured at a temperature ranging from 25.4 degrees Celsius to 28 degrees Celsius with a probe thermometer. The operator informed that the cooler had failed at some point overnight. Ensure all potentially hazardous food is stored at 4 degrees Celsius or below. The operator discarded the indicated food items during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips (chlorine and Quats) were not available.Action required:-Please purchase the test papers.
- 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. One of the handwashing sink's p- trap was leaking and the container was placed below the handwashing sink to collect the leaked water.2. The baseboard was ripping off at some areas for example, in the way going downstairs. 3. Some of the ceiling tiles above the food preparation area were missing.Action required:-Please get the plumbing fixation done.-Please look for the ripped/worn out baseboard and repair it.-Repair the ceilings.
- 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. At the two-compartment dishwashing sink, the faucet stem was observed to be leaking.2. A hole was observed in the wall beneath the handwashing sink near the back food prep table which makes the surface rough and difficult to clean. 1. Ensure the indicated leak is repaired.2. Ensure the indicated hole is sealed to be smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The knives were observed inserted inside the edges or gaps between the preparation tables. Action required:-Please store the cleaned knives on the knife holder or inside the cleaned tray etc. Do not hold the knives inside the edges of the preparation table as the edges.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The prep cooler located nearest to the entrance to the kitchen from the bar area was measured at 28 degrees Celsius with an infrared thermometer. The thermometer inside the cooler was measured at 27 degrees Celsius. Ensure the indicated cooler is repaired to maintain a temperature of 4 degrees Celsius or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Some portions of the ceilings in the main kitchen had dirt/ debris accumulated. 2. One of the preparation coolers had food debris sticked on the walls of the cooler.Action required:-Please clean the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The wall in the back kitchen area with the wall-mounted knife magnet was observed with a buildup of food debris and grime. Ensure the indicated area is cleaned and sanitized.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -No sanitizer solution was present at the bar area. Action taken:-The Quats sanitizer solution was filled inside the sanitizer bottles, measured at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- -One of the staff members observed to have a cut on the hand. Action taken:-Staff member was educated to wear the gloves while food handling as the cuts can harbor bacteria and can cross-contaminate the food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Inside the walk-in cooler, it was observed that the raw meat was being stored above the raw fruits/vegetables.Action taken:-Education was provided to always store the raw meat on the below shelves and the raw fruits/ vegetables should be stored above shelves to avoid cross-contamination.
- 09. Are chemicals stored and handled in a safe manner?
- -Sanitizer bottle was not labeled.Action taken:-Staff was instructed to label the sanitizer bottles to avoid chemical misuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips (chlorine and Quats) were not available.Action required:-Please purchase the test papers.
- 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. One of the handwashing sink's p- trap was leaking and the container was placed below the handwashing sink to collect the leaked water.2. The baseboard was ripping off at some areas for example, in the way going downstairs. 3. Some of the ceiling tiles above the food preparation area were missing.4. One of the cutting boards on the preparation table was damaged. Action required:-Please get the plumbing fixation done.-Please look for the ripped/worn out baseboard and repair it.-Repair the ceilings.-Please discard the cutting board and replace with the new one.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The knives were observed inserted inside the edges or gaps between the preparation tables. Action required:-Please store the cleaned knives on the knife holder or inside the cleaned tray etc. Do not hold the knives inside the edges of the preparation table as the edges.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Some portions of the ceilings in the main kitchen had dirt/ debris accumulated.2. The drain cover and the drainage system on the floor was heavily soiled. 3. One of the preparation coolers had food debris sticked on the walls of the cooler.Action required:-Please clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Test strips required.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Handwashing sink faucet near dishwasher line is in disrepair and has no hot or cold running water.2. Handwashing sink faucet in the back is leaking as the faucet is not secure.
- 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 has been installed however there are still gaps of light shining under.
- 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
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips required.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer available. Please have a food contact surface sanitizer available and its corresponding test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Pepsi cooler was not equipped with a thermometer.2. One of the prep coolers was not plugged in, please have this prep cooler plugged in for the re-inspection to confirm temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was measuring at a max temp of 58C at dish level (71C is required).The final rinse gauge was also not working. Owner indicated that they are getting a new dishwasher next week.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A few handwashing stations were not stocked with paper towel. Ensure all handwashing sinks are stocked with liquid soap and single use paper towels in dispensing units.Bar sink needs liquid soap and single use paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Handwashing sink near dishwasher line is in disrepair and has no hot or cold running water.2. Handwashing sink faucet in the back is leaking as the faucet is not secure.
- 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?
- Gap of light observed under rear door which can provide an entry point for pests into the facility. Please install weatherstripping.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?