Silver Buckle Sports Bar
687 South Railway Street SE Medicine Hat AB T1A 2V8 · Food - General
19 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two slabs of steak are observed being thawed at room temperature.[Still cold, these are promptly placed in the walk-in refrigerator. And, with the manager, the importance of thawing under refrigeration temperatures is discussed with the staff member.]
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer container* connected to, and supplying, the dishwasher is discovered bone-dry empty.[It is immediately replaced with a new full container and upon completion of the sixth blank run, 100 ppm chlorine is attained. The previous 5 runs yielded 0 ppm.]*("Sanitizer/Dish Machine Sanitizer/Keystone//Sysco 7768484//Formulated for use with the Ecolab automatic dispensing systems//9.46L (2.5 US GAL)")
- 23. Is the facility maintained in a clean and sanitary condition?
- The series of air vents and adjacent ceiling areas, next to the grill, are dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Proper reheating temperatures are not being employed for the mac and cheese bites; these are being reheated to 140°F (60°C). Do reheat to a minimum internal temperature of 74°C (165°F).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The glasswasher's iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management 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)?
- The glasswasher's iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
- 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
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)?
- The chlorine test strips are expired.
- 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 permit displayed was expired as of September 30, 2025. Additionally, the sleeve holding the permit was loosely attached to the wall. Please ensure the current permit is displayed and securely affixed to the wall.
- 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
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)?
- The chlorine test strips are expired.
- 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
0 infractions
- Initial Inspection
0 infractions
- Demand 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?
- An area of ceiling in very close proximity to, and also forms part of, the prep hall remains unfinished.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dishwashing area is dirty and disorganized.
- 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
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The southside of the kitchen is not properly cordoned off.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The southside of the kitchen is not properly cordoned off.
- 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 shelving platform is not yet finished; it is currently bare wood.The dishwasher access stairs are not fully finished; also, a handrail and a guardrail are not provided.The chemical storage room is cluttered with construction supplies i.e. ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The excess insulation for the pizza oven has not been removed/cut out.[Exterior finishing will continue but the unit will be cordoned off and not used during this time.]
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
0 infractions