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St. Louis Bar & Grill

14222 28 Avenue SW Edmonton AB T6W 3Y9 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • A gap is noted at the bottom of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the exhaust hood and filters and on the floor below the cookline equipment.- Cleaning is required
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on surfaces in the cooking area and no premade sanitizer solution available for the storage of the wiping cloths in between uses.- A 200 ppm quat sanitizer solution was prepared for the storage of wiping cloths in between each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper ice-water bath setups for the squeeze bottles of sauces. The ice had been allowed to fully melt. Temperature of sauces measured at 9C. Corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are using Sink and Surface Sanitizer test papers to test the Quat sanitizer strength.- Educate all staff on which sanitizer test papers to use and how to properly test the solutions.
    • 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?
      • A gap is noted at the bottom of the front entrance doors.- All exterior doors must be tight sealing to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the exhaust hood and filters and on the floor below the cookline equipment.- Cleaning is required
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters and no readily available sanitizer solution was present in the cooking area for the storage of the cloths.- 200 ppm quats sanitizer solution was prepared. Return the cloths to the solution after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper ice-water bath setups for the squeeze bottles of sauces. The sauce bottles were not fully immersed in an ice-water bath. Temperature of sauces measured at 11C. Corrected.
  4. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on surfaces and no premade sanitizer solution was present in the food handling area. Corrected.- A 200 ppm quat sanitizer solution was prepared with the wiping cloths immersed in the solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages stored on shelves above the cook line equipment/food prep surfaces. Corrected.- All staff personal belongings to be stored away from foods/food equipment, food handling areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine sanitizer test papers are not available for testing the glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation noted on the exhaust hood canopy and filters.- Cleaning is required.