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Texas Gate Bar & Grill

304 1 Street W Cochrane AB T4C 1X8 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • * Quat sanitizer bottles had Bleach water solution in them at the bar area. Please ensure bottles are properly labelled with the name of the chemicals/ sanitizer solutions in them.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Wall paint on the wall where the big garbage bin stored was chipping of the surface.* Wall surface beside the electrical panel was unfinished. * Floor trim at the walk-in cooler was missing. Food debris built up in the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Flooring in front of the glass dishwasher in the bar area was not in good repair. Please make sure it is repaired.*Floor trim beside the bar area just by the access area of the dining was not in good repair. Please make sure it is replaced.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-Dirty cleaning clothes were kept on the counter in the kitchen, front area, and the bar.Please make sure dirty cleaning clothes are kept in the sanitizer solution while not in use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There was no temperature records available onsite to determine how long is cooler was off the required temp. Please make sure temperature records are taken and monitored by the operator onsite and records are available onsite during the inspections.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- There was no thermometer available onsite to measure the food temp.Please make sure probe thermometers are available to measure food temp.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep cooler temps was above 20C during the inspection. Operator did not have temp. record for coolers, and not aware of how long the temp. was like. *All perishable food item in the prep cooler were discarded by the operator. Please make sure there are no perishable food items store in that cooler until it is repaired or replaced.*Dessert cooler at the front service area temperature was not capable of cooling 4C or above. There was also coffee creams and milk was stored. Temperature was measured at 9C. Please make sure the cooler temp is adjusted and required repairs are done if needed, operator placed container with ice to store cream and milk in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1-There was a full of white pails left in the hand sink in the bar and in the front service are of the kitchen.*Please make sure hand washing sinks are not obstructed and used for hand washing purposes only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wall beside the ice machine in the bar back area was water damaged and paint was chipping of the surface.Please repair the damaged surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Flooring in front of the glass dishwasher in the bar area was not in good repair. Please make sure it is repaired.*Floor trim beside the bar area just by the access area of the dining was not in good repair. Please make sure it is replaced.*Some of the floor surface was damaged by the delivery door in the wall-in cooler. Please make sure it is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Tiles under the dishwasher area and prep area were broken and damaged. *Some of the wall surfaces/ tiles were broken or missing on the wall behind the dishwasher and by the corner wall where the prep table was. Please make sure and damaged flooring, wall tiles are replace and repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler temps was above 20C during the inspection. Operator did not have temp. record for coolers, and not aware of how long the temp. was like. *All perishable food item in the prep cooler were discarded by the operator. Please make sure there are no perishable food items store in that cooler until it is repaired or replaced.*Dessert cooler at the front service area temperature was not capable of cooling 4C or above. There was also coffee creams and milk was stored. Temperature was measured at 9C. Please make sure the cooler temp is adjusted and required repairs are done if needed, operator placed container with ice to store cream and milk in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the strainer was not in good repair. Corrected during the inspection. Discarded by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Fly sticky traps need a replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Debris and dirt built up under the dishwasher and behind the dishwasher in the kitchen.*Above the light fixture where the hot holding by the prep cooler. *Flooring under the shelf by the prep cooler where the cooking area. *Grease built up at the shelf by the end corner why the prep coolers were Please make sure areas in concern above are addressed properly.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-Dirty cleaning clothes were kept on the counter in the kitchen, front area, and the bar.Please make sure dirty cleaning clothes are kept in the sanitizer solution while not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Some of the food trays with food were left just beside the dishwasher. Corrected during the inspection. There was no dishwashing occurring during the inspection. Please make sure food items are kept away from dishwasher area to prevent contamination of the food.*Tortilla bowls container was left open above the fridge in the kitchen. Corrected during the inspection. Operator covered the container during the inspection.Please make sure food containers are covered properly to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- There was no thermometer available onsite to measure the food temp.Please make sure probe thermometers are available to measure food temp.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1-There was a full of white pails left in the hand sink in the bar and in the front service are of the kitchen.*Please make sure hand washing sinks are not obstructed and used for hand washing purposes only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Flooring in front of the glass dishwasher in the bar area was not in good repair. Please make sure it is repaired.*Floor trim beside the bar area just by the access area of the dining was not in good repair. Please make sure it is replaced.*Some of the floor surface was damaged by the delivery door in the wall-in cooler. Please make sure it is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wall beside the ice machine in the bar back area was water damaged and paint was chipping of the surface.Please repair the damaged surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Bottom shelf of the cooler had food debris and sticky. Please make sure cleaning is done. *There were some food debris and piece of meat on the floor of the walk-in cooler.Please make sure cleaning is done. *Fly sticky traps need a replacement.
  4. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1-Dirty cleaning clothes were kept on the counter in the kitchen, front area, and the bar.Please make sure dirty cleaning clothes are kept in the sanitizer solution while not in use. 2-Front Service area:Cleaning clothes were soaked in the soap water. *Please soak the cleaning clothes in the sanitizer, while not in use and after cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • Front Service Area: A. Bleach sanitizer was stored in the Quats sanitizer bottle. *Please do not mix the chemicals and label them correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1-Door sealing of the prep cooler in the kitchen area is damaged. Ice was kept in the cooler to maintain the temperature. First temperature was measured around 17C then start to drop and recorded as 11C.Please monitor the temperature of the prep cooler and additional repair may need if the temperature could not be maintained at 4 C or less.2- There was no thermometer available onsite to measure the food temp.Please make sure probe thermometers are available to measure food temp.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1-There was a full of white pails left in the hand sink in the bar and in the front service are of the kitchen.*Please make sure hand washing sinks are not obstructed and used for hand washing purposes only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the exhaust canopy filters was broken.*Please make sure broken exhaust canopy filter is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in cooler in the bar area was not in good repair. Almost half of the flooring/tiles in the drink cooler were broken. ***Please repair the flooring.Wall beside the ice machine in the bar back area was water damaged and paint was chipping of the surface.Please repair the damaged surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Door sealings of the prep cooler in the kitchen area was damaged. Ice was kept in the cooler to maintain the temperature. Temperature recorded as 11C.*Please make sure damaged seal are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;1-Bottom shelves below hot holding units and Metal shelves in the kitchen need cleaning 2-Cleaned pans were stored under the shelves and had some dust deposited in them: Please keep them cover or store them on the top of the shelves and if pans are not frequently used then store them in the storage area.3- Female washroom: Change table has some dust build up on it. Please cleaning and sanitation of the change table is done .4- Garbage can was kept beside the paper towel in the bar area.* Please keep garbage can away from paper towel to prevent any cross contamination5-Dust and debris at the concrete broken flooring in the walk-in cooler by the bar area.*Please make sure cleaning is done for the concrete dust and debris at the broken flooring in the walk-in cooler.