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Slick's Motorsports Bar and Grill

4617 50 Street Wetaskiwin AB T9A 2W9 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the bar glasswasher is not being dispensed to create a 100 ppm solution. The facility is awaiting parts and servicing to repair this glasswasher.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer strength in the bar dishwasher registered at 25 ppm.Corrective action: Chlorine sanitizer must be maintained at a concentration of 100 ppm for effective sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the dishwasher had an accumulation of debris that may lead to contamination of cleaned utensils and equipment. Corrective action: Please ensure the top of the dishwasher is regularly cleaned as part of your routine sanitation practices.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer strength in the sanitizer bucket measured at 10 ppm. The solution was remade during the inspection to achieve a satisfactory concentration of 100 ppm. Going forward, please ensure that you are changing the chlorine solution in the sanitizer buckets at a frequency which maintains 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Chlorine sanitizer in the kitchen dishwasher was running low at 50 ppm.2. Chlorine sanitizer strength in the bar dishwasher was inconsistent, with readings of 10-200 ppm obtained over various cycles. Corrective action: Chlorine sanitizer in the dishwashers must be maintained at 100 ppm for effective sanitizing.
    • 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 available but the color reference chart and the expiration date were missing. Corrective action: A new pack of chlorine test strips (with a reference chart and expiration date visible) must be obtained for accurate testing of sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the beginning of the inspection, access to the handwashing sink was blocked by various cleaning and kitchen equipment. These items were moved upon request. Please ensure that the handwashing sink remains accessible at all times to facilitate employee handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The top of the dishwasher had an accumulation of debris that may lead to contamination of cleaned utensils and equipment. 2. Knives were being stored in an unsanitary manner between two of the prep tables. Buildup of debris was observed in this crevice, and the knives appeared unclean once they were removed.Corrective action: 1. Please ensure the top of the dishwasher is regularly cleaned as part of your routine sanitation practices.2. A more sanitary storage method for the knives must be implemented to protect them from contamination.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth left on top of the cutting board.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine solution in pail at the time of inspection. Please ensure sanitizer solution in pails are readily available at all times. The operator prepared a chlorine solution with a concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff tried to locate test strips for the low-temperature glasswasher in the bar area but couldn’t find them.Please ensure test strips are readily present for monitoring concentration of glass washer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards that were stored in the shelving rack in the back of the kitchen as well as the ones used in the prep area had deep grooves and were improperly finished.Please ensure these are replaced.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was measured in the dishwasher. Operator indicated that the hose drawing chlorine needs to be replaced.In the meantime, the three compartment sink method will be used to sanitize dishes.Please repair the dishwasher so that is in operating condition at all times.Please test the chlorine concentration in the dishwasher with test strips regularly to ensure it reaches 100 ppm, so dishes are being properly sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust, debris, and/or food particles was observed on the following surfaces:- Floors in walk in cooler and walk in freezer are not being kept clean and in sanitary condition.Please ensure these areas are thoroughly cleaned and sanitized. Please ensure a cleaning schedule is implemented.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloth was left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. 2) There was no chlorine solution at the time of inspection. Discussed that the concentration of the chemical in solution must be maintained at 100 milligrams per liter and the solution must be available to use on food contact surfaces. A fresh batch of chlorine and water solution was made at the time of inspection.Both violations were corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two bags of potatoes are stored directly on the floor in the walk in cooler. Ensure food products are stored on shelves and a minimum of 6 inches off the floor to facilitate cleaning and avoid pests' infestation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 10 ppm chlorine was measured in the glasswasher. Owner made a few adjustments at the control panel and the glasswasher was measured to dispense more than 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was measured in the dishwasher. Operator indicated that the hose drawing chlorine needs to be replaced.In the meantime, the three compartment sink method will be used to sanitize dishes.Please repair the dishwasher so that is in operating condition at all times.Please test the chlorine concentration in the dishwasher with test strips regularly to ensure it reaches 100 ppm, so dishes are being properly sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food residue on the blade of the table mounted can opener.Can opener cleaning should be added to daily cleaning schedule to ensure it is cleaned and sanitized in dishwasher after every use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust, debris, and/or food particles was observed on the following surfaces:- Floors in walk in cooler and walk in freezer are not being kept clean and in sanitary condition.Please ensure these areas are thoroughly cleaned and sanitized. Please ensure a cleaning schedule is implemented.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was old and <100ppm chlorine. The operator prepared a new solution during the inspection and it was measured at 100ppm chlorine.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was present in the bar area, the bartender was using water and dish soap to sanitize surfaces. Upon request, the operator prepared a sanitizer solution and placed it in the bar area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the bar area did not have any paper towels. The bar tender informed the inspector that a reusable towel hanging from the bar was used for hand drying.Upon request, the operator equipped the hand washing sink with paper towels.