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St. Louis Bar & Grill

101 - 10712 80 Avenue Grande Prairie AB T8W 0G9 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection:1. Main kitchen had no readily available sanitizer solution.2. Quat-sanitizer solution at bar area was showing no concentrations on the quat-test strips.Staff refilled and replaced the quats-sanitizers solutions for both Kitchen and bar area and were verified to be at 200-400ppm.Ensure each food and drinks prep area have readily available sanitizer- solutions at all times, replaced and concentrations are verified after regular intervals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection:The mechanical dishwasher was showing no concentrations for chlorine-on-chlorine test strips after running several times.Ensure mechanical dishwasher is repaired. Meanwhile use 3-compartment sinks for sanitizing the dishes.
    • 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 time of inspection:The handwash station (left side underneath the exhaust ventilation system) was out of stock for handwash liquid soap.Staff restocked the handwash station with liquid hand wash soap.Ensure all handwash stations are equipped with liquid hand wash soaps, hot-cold running water and paper towels at all times.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are stored on the counter. Please ensure used cleaning cloths are stored in a sanitizer bucket and the sanitizer is exchanged every 4-hours or more frequently as required. Staff placed the cleaning cloths in the laundry during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An apron is stored in the washroom. Please do not store items used for food preparation in the washroom, ensure all articles associated with food preparation are stored in a manner protected from contamination and are handled in a sanitary condition. Staff removed the apron during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bar area, some glasses require some cleaning. Please ensure glasses are clean prior to being placed in clean storage. Staff started cleaning the glasses during the inspection.