Sunset Grill
4110 - 90 Thorburn Avenue Red Deer AB T4P 3G4 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning has started.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.Please provide a cleaning schedule for the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning has started.Especially in hard-to-reach areas, under equipment, outside of the hold must also be cleaned and the glass at the cooking line requires cleaning.Please provide a cleaning schedule for the facility.Painting of the hallway and bathroom doors is required.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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)?
- Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested and confirmed to be at least 63C in the final rinse water.Final rinse water is not hot enough.This dishwasher must be repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No single use towels or liquid pump soap available at the staff bathroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- This facility requires substantial cleaning.Especially in hard-to-reach areas, under equipment and the glass at the cooking line requires cleaning.Please provide a cleaning schedule for the facility.Painting of the hallway and bathroom doors is required.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods seen stored correctly in the all cooler except for reach in cooler that stores beverages.Temperature of this cooler was 14C.All perishable products were moved to an appropriate cold storage unit.All other cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system both inside and outside requires cleaning.Still getting a strong smell from the grease interceptor.Please have this unit serviced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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?
- Ventilation system both inside and outside requires cleaning.Still getting a strong smell from the grease interceptor.Please have this unit serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant cleaning has been accomplished.Waffle iron still requires more cleaning.Painting is still required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must still be removed from the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant cleaning has been accomplished.Waffle iron still requires more cleaning.Painting is still required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must still be removed from the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels are not stocked in the paper towel dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces and in, around and under equipment requires significant cleaning.Painting is required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must be removed from the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Some paper towels have been stocked into the paper towel dispensers at the hand sinkSoap missing from the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces and in, around and under equipment requires cleaning.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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)?
- New dishwasher has been installed.Dishwasher was not operating when the facility was inspected.Rinse water final temperature was measured at 63 CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels missing from the hand sinkSoap missing from the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces and in, around and under equipment requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- New dishwasher has been installed.Rinse water final temperature was measured at 63 CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels missing from the hand sinkSoap missing from the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces and in, around and under equipment requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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)?
- Facility has purchased a new dishwasher that will be installed once the old dishwasher has been removed.Old dishwasher has been tested and the final rinse temperature was confirmed to be 70CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?