Skip to content
Loading map…

Stockman's Restaurant & Lounge

300 - 412 Pine Creek Road SE Heritage Pointe AB T0L 0X0 · Food - General

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in buckets tested below 200 ppm.***CORRECTED DURING INSPECTION
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly trap was located above clean utensils. Ensure all fly traps are installed away from clean utensils to prevent contamination. ***CORRECTED DURING INSPECTION
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were stored at room temperature on the kitchen counter for more than 2 hours. These were discarded during the inspection.***CORRECTED DURING INSPECTION
    • 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 food handling permit is expired, please display a valid copy of the permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris buildup observed in the dry storage area adjacent to the walk-in cooler. Please keep the area clean and sanitary.2. Dust accumulation was observed above the walk-in cooler and the ceiling tiles***CLEAN.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Zero concentration of QUAT sanitizer was detected in the bar sanitizer bucket. **Ensure the QUAT sanitizer concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build of dust was observed around the compressor fans in the walk in cooler. **Clean.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed to be used as a scoop in a bulk food container. **Do not use a bowl as a scoop. Scoops should be stored in a sanitary manner. If scoops are stored inside bulk food container, ensure the handle is not touching the bulk food item. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer located in the lower food prep cooler across from the handwashing station.**Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build of dust was observed around the compressor in the walk in cooler and ceiling tiles above the walk in cooler. **Clean.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • The caulking between the wall and the handwashing station in the kitchen was observed to be dirty. **Clean or remove and replace the caulking in this area.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer bucket at the bar measured a concentration of 0ppm. **Ensure QUATs sanitizer concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in fridge and lower preparation coolers across the cook line. **Obtain thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced lemons and limes at the bar section temperature measured at 14 degrees Celsius. The ice underneath was observed to be low. **Refill ice and ensure a temperature of 4 degrees Celsius or colder can be maintained. ***CORRECTED DURING THE INSPECTION.
    • 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 caulking between the wall and the handwashing station in the kitchen was observed to be dirty. **Clean or remove and replace the caulking in this area.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open container of toasted bread was observed being stored beneath a shelf with a heavy buildup of dust and debris. Food container was moved during inspection. Consider placing a lid over this container to protect ready-to-eat foods from potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oven racks and trays were observed being stored directly on the floor underneath the side of the dishwasher area. Move food equipment to a suitable area that is off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving inside the prep coolers were observed to have a buildup of food debris.Clean indicated area.
  8. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several staff were noted to be wearing rings and/or bracelets that would interfere in proper hand washing procedures. Hand and wrist coverings for removed or adjusted to be away from hands and wrists during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pieces of cooked chicken were observed being stored in room-temperature water by the cooking line. Chicken was immediately processed and placed into refrigeration during inspection. A large quantity of packaged frozen chicken wings was observed on the countertop.Wings were placed into sink with cold running water during inspection to thaw.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Top-left shelving in the walk-in cooler-The area between the beer taps and work counter (this area will also need to be resealed)
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as having a buildup of grease and debris:-Wire rack shelving at the end of the cooking line, directly beside the stove-The top of the pizza open being used for utensil storageClean indicated areas.
  10. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A few of the fly strips in place in the kitchen area were over clean utensil storage. Noted fly strips were removed during inspection. 2) A container of celery was stored directly beneath a cardboard box containing raw meat.Container was sealed with a lid and moved during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of flour was found stored directly on the floor underneath shelving. This bag was moved during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood shelving was observed on edges of the bar in an area which would be prone to drink spillage. Cover or finish surface to be smooth and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall behind the counter beside the pizza oven was noted, exposing insulation and raw wood that would be uncleanable. A piece of wood directly above this hole below the cabinet was not finished or treated.Patch or cover hole to render this wall smooth and easily cleanable. Paint or otherwise finish raw wood to ensure cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as having a buildup of grease and debris:-Wire rack shelving at the end of the cooking line, directly beside the stove-The top of the pizza open being used for utensil storageClean indicated areas.