State & Main Kitchen + Bar
8302 100 Street Grande Prairie AB T8V 6H7 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is the end of APRIL OF 2026 – SATISFACTORY.2. The front entrance door flooring (i.e. tiles) were broken and could cause a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the front entrance flooring to ensure all tiles are in good repair and easy to clean. In the meantime, please ensure this area is covered with a suitable floor mat.*****At time of re-inspection, a suitable mat has been placed over this flooring area. Once the flooring has been repaired, please notify with photographs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At time of inspection:1. The bartending chemical sanitizing warewasher measured an iodophor concentration of 12.5-25 PPM - SATISFACTORY.2. The kitchen chemical sanitizing dishwasher measured a chlorine concentration of zero (0) ppm.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified dishwasher technician to inspect the kitchen chemical sanitizing dishwasher and make any necessary repairs to ensure a 100 PPM chlorine residual is achieved.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation suppression system sticker indicates expiry is the end of APRIL OF 2026 – SATISFACTORY.2. The front entrance door flooring (i.e. tiles) were broken and could cause a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Make any necessary repairs to the front entrance flooring to ensure all tiles are in good repair and easy to clean. In the meantime, please ensure this area is covered with a suitable floor mat.
- 24. Is solid and liquid waste being managed in a suitable manner?
- At time of inspection:1. The exterior garbage / cardboard receptacles require cleaning around the perimeter of both receptacles.The owner / operator of this facility is requested to conduct the following, namely:1. Clean the flooring / perimeter around both the garbage and cardboard receptacles. Ensure all lids are kept closed (and if possible, locked).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At time of inspection:1. The corner (north-east) food preparation hand wash sink was obstructed and not properly functional. BE ADVISED THAT THE HISTORY FOR THIS FACILITY INDICATES THIS IS A REPEAT VIOLATION FROM A PREVIOUS INSPECTION. ALSO BE ADVISED THAT ALL OTHER HAND WASH SINKS WITHIN THIS FACILITY WERE PROPERLY EQUIPPED WITH HOT AND COLD POTABLE WATER, LIQUID HAND SOAP, AND DISPOSABLE HAND TOWELS.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Contact a plumbing professional to inspect this hand sink and make any necessary repairs to ensure it is properly functional..Be advised that this sink was originally part of the approvals for this facility (upon being constructed) and, as such, is part of this facility (and must be used and not be obstructed).2. Do not obstruct any hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- At time of inspection:1. The chemical sanitizing bartending ware washer measured an iodophor concentration of 12.5-25 PPM - SATISFACTORY.2. The chemical sanitizing dishwasher measured a chlorine concentration of zero (0) PPM. It was later revealed that the chemical bucket was empty (and therefore was not checked this morning or after service the previous evening). Once a new container was replaced, the unit was primed for one minute and it still did not produce a chlorine concentration within the appliance.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all staff are made aware that all dishwasher chemicals must be checked at the start and end of service - daily. 2. Contact a qualified dishwasher technician to have this appliance inspected and thus ensure it is capable of producing a chlorine concentration of 100 PPM. *****DURING INSPECTION, THE DISHWASHER TECHNICIAN INSPECTED THIS UNIT AND WAS PRIMED FOR 5 MINUTES (AS THE APPLIANCE SPECIFICATIONS REQUIRE). ONCE PRIMED FOR THIS DURATION, A CYCLE WAS CONDUCTED AND THE FINAL SANITIZE CYCLE MEASURED A CHLORINE CONCENTRATION OF 100 PPM. THEREFORE, THIS ISSUE HAS BEEN ADDRESSED.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At time of inspection:1. A rear food preparation hand wash sink was not in proper operation. Be advised that all hand sinks (included in the original plans / schematics for this facility) must be maintained at all times. Be advised that all other hand wash sinks were properly functional and contained hot and cold potable water, liquid hand soap, and disposable hand towels.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately devise a work order and have a plumbing processional inspect the rear food preparation hand wash sink and ensure it is repaired and thus properly functional at all times. Once this device is repaired, ensure it is supplied with liquid soap and disposable hand towels - both in suitable dispensers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?