Tasty B.B.Q.
10632 97 Street NW Edmonton AB T5H 2L6 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The air temperature of the hot holding unit in the front counter where the Asian style BBQ food products were stored was acceptable approximately 65C, but several measured food products using a probe thermometer were between 48-53C. Requested operator increase temperature of the hot holding unit and routinely flip products to ensure all food products are kept above 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The initial measured concentration of the chlorine solution was excessive (1000ppm). Requested operator refill and correctly prepare the solution with acceptable amounts of chlorine and water. Retested concentration was acceptable (100ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The air temperature of the hot holding unit in the front counter where the Asian style BBQ food products were stored was acceptable approximately 65C, but several measured food products using a probe thermometer were between 48-53C. Requested operator increase temperature of the hot holding unit and routinely flip products to ensure all food products are kept above 60C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Available chlorine test strips were in a small plastic bag without the original colour indicator container or expiry date information. Please ensure new valid chlorine test strips are purchased and available onsite.
- 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?
- Self monitoring pest control records were not up to date and most recently completed in July 2025. Please ensure pest control records are completed monthly and up to date.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Dec 8, 2025 update-Violation was not removed. Both sink compartments had food debris in themImproper manual washing procedures in two compartment sink. Both sink compartments had food debris or were not in sanitary condition.Ensure that you follow the following steps:1) 1st compartment - wash with warm water and detergent.2) 1st compartment - rinse with warm water3) 2nd compartment - sanitize with 2ml of bleach per litre of water.The 2nd compartment should always be in a clean in sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Improper manual washing procedures in two compartment sink. Both sink compartments had food debris or were not in sanitary condition.Ensure that you follow the following steps:1) 1st compartment - wash with warm water and detergent.2) 1st compartment - rinse with warm water3) 2nd compartment - sanitize with 2ml of bleach per litre of water.The 2nd compartment should always be in a clean in sanitary condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels in staff washroom. Corrected during the inspection.
- 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
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Various meats in the hot holding cabinet were found to have an internal temperature of ~40C. Staff noted they arrived late so the meat did not directly go in the hot holding unit after cooking. ACTION REQUIRED: Ensure all high-risk foods are held at or above 60C at all times.
- 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?
- Mouse droppings observed in back utility area (by hot water tank) and under preparation counters in the kitchen. Monthly pest control records were not being maintained. The screen door on the back exterior door was not tightly sealed (light visible along the bottom sides; main door was open at the time of inspection).ACTION REQUIRED: clean up all droppings. Maintain monthly pest control records OR hire a 3rd party contractor to provide monthly services. Ensure all doorways are tightly sealed. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page13878.aspx
- 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?
- Food handling permit posted was outdated. ACTION REQUIRED: Post the current food handling permit on public display.
- 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 staff bathroom door that opens directly into the kitchen is not equipped with a self-closing mechanism. ACTION REQUIRED: Install a self-closing mechanism on the bathroom door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2024-05-13Below violation was not observed at the time of inspection - to be monitored at the re-inspection._________________________2023-02-02The meat chopping board in the front service area is highly pitted with hard-to-clean grooves.The meat chopping board needs to be properly refinished to facilitate cleaning and sanitizing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wire shelving in the walk-in cooler was rusted and paint was chipping off - surfaces were not smooth and washable. ACTION REQUIRED: repair or replace the indicated shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt and general filth build-up in out-of-the-way areas including around the grease trap, on top of paper towel dispensers in the staff washroom, along the baseboards throughout the facility, and under/around equipment. Cupboards in the front area were disorganized and cluttered. Knives in the clean knife storage container were visibly dirty. ACTION REQUIRED: conduct a deep thorough clean of the entire facility. Organize equipment and items in storage. Remove any items that are no longer needed. Written cleaning schedule was not observed - consider revising the written cleaning schedule to ensure the above areas are monitored regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?