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The Banquet

155 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

28 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • In the 2nd Male Washroom connected to the upstairs dining area, the faucet in the handwash station is loose and is able to be twisted which runs the risk of a water line leak. Ensure that the faucet is repaired so that it is securely attached to the sink basin.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food containers and boxes were observed stored on the ground in the walk-in cooler and freezer. The containers and boxes were moved onto storage shelves during the inspection. Ensure that all food items are stored above the ground to facilitate cleaning and pest monitoring procedures.
    • 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?
      • Monthly pest inspection reports were not available onsite or sent within one working day for review. Ensure that a monthly pest inspection is completed and that records are available to confirm a satisfactory inspection is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the 2nd Male Washroom connected to the upstairs dining area, the faucet in the handwash station is loose and is able to be twisted which runs the risk of a water line leak. Ensure that the faucet is repaired so that it is securely attached to the sink basin.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following cold holding equipment had door seals in disrepair:- Single-door freezer unit labelled "#041" - Single door cooler labelled "Sauce Fridge"Operator indicated that the door seals have been ordered and will be replaced once they have arrived at the facility. Ensure that the equipment is repaired or replaced such that the cold holding equipment is maintained in good working condition.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following cold holding equipment had door seals in disrepair:- Single-door freezer unit labelled "#041" - Single door cooler labelled "Sauce Fridge"Ensure that the equipment is repaired or replaced such that the cold holding equipment is maintained in good working condition.
  6. 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)?
      • The main level bar glass dishwasher did not have the minimum required amount of iodine sanitizer to adequately sanitize the glasses. The iodine test strips provided by the facility measured 0ppm for iodine. Ensure that the machine can maintain a minimum level of iodine concentration (12.5ppm) to adequately sanitize the glasses.
    • 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?
      • Monthly pest monitoring reports were not available during the inspection or sent afterwards for review. Ensure that monthly pest inspections are conducted and have their reports available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following cold holding equipment had door seals in disrepair:- Single-door freezer unit labelled "#041" - Single door cooler labelled "Sauce Fridge"Ensure that the equipment is repaired or replaced such that the cold holding equipment is maintained in good working condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available to test the sanitizer concentrations of the glass dishwashers located in the two bars. The PHI used their own testing equipment, and the results were satisfactory. Ensure that staff have access to satisfactory testing equipment.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on multiple food contact surfaces. Ensure that used cloths are either stored in a sanitizer holding solution or placed in a receptacle to be washed/discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Multiple processed fruits and vegetables were found stored in the walk-in cooler without being properly covered. Ensure that all processed food items are covered when not in use.2. Multiple bulk dry good containers had scoops without handles stored inside them. These scoops were removed during the inspection. Ensure that all scoops stored in bulk dry goods containers are reusable, have a handle, and stored such that the handle is not in contact with the food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available to test the sanitizer concentrations of the glass dishwashers located in the two bars. The PHI used their own testing equipment, and the results were satisfactory. Ensure that staff have access to satisfactory testing equipment.
  10. Demand Inspection

    0 infractions

  11. 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 basement bar handwash station does not fully close when both the hot and cold water taps are in the closed position. There is water coming from the spout when both taps are fully closed. Ensure that the sink is repaired and in good working order.
  12. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed stored on countertops and shelving in the kitchen area. The used cloths are required to be stored in a sanitizer holding solution or a designated storage bin after use. Ensure that no used cleaning cloths are kept on food contact surfaces.
    • 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 basement bar handwash station does not fully close when both the hot and cold water taps are in the closed position. There is water coming from the spout when both taps are fully closed. Ensure that the sink is repaired and in good working order.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the main level bar fridge. The ambient temperature was below 4C. Ensure that all cold holding units have a thermometer to measure the ambient temperature at all times.
  15. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was a broken scoop stored in a bulk flour container. Ensure that the scoop is discarded and replaced with one that is maintained in good repair.2. A bowl was used as a scoop in a box labelled "karage blend". The bowl was removed during the inspection. Ensure that all scoops have a handle and are reusable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the main level bar fridge. The ambient temperature was below 4C. Ensure that all cold holding units have a thermometer to measure the ambient temperature at all times.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dishwasher is fully draining during its cycle when some water should be left to circulate throughout the system. Staff indicated the issue is the result of the mechanical plug not fully sealing the drainage pipe during the wash/rinse cycle. Facility is aware of the issue and has contacted a technician to repair the dishwasher. Ensure the dishwasher is maintained in good working order.2. The left door hinge (3-door prep cooler by pizza oven) has been repaired
  18. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of flour located in the back prep area did not have a lid. Ensure that all processed food items are properly covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar fridges located in the upstairs bar did not have thermometers or other devices to measure the ambient temperature of the units. The units measured at or below 4C. Ensure that all cold holding units which contain high-risk foods or foods that require refrigeration, have a thermometer to measure the ambient temperature of the units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dishwasher is fully draining during its cycle when some water should be left to circulate throughout the system. Staff indicated the issue is the result of the mechanical plug not fully sealing the drainage pipe during the wash/rinse cycle. Facility is aware of the issue and has contacted a technician to repair the dishwasher. Ensure the dishwasher is maintained in good working order.2. The left door hinge (3-door prep cooler by pizza oven) is in disrepair and the door cannot be opened without falling off. Staff are aware of the issue and has contacted a technician to repair the equipment. Ensure the prep cooler is maintained in good working order.
  19. Risk Management Inspection

    0 infractions

  20. 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)?
      • The mechanical dishwasher chlorine sanitizer concentration measured 0ppm. Ensure that the machine is fixed so that the concentration is at least 100ppm. Staff are manually sanitizing equipment and utensils after they have ran through the mechanical dishwasher.
  21. Risk Management 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)?
      • The mechanical dishwasher chlorine sanitizer concentration measured 0ppm. Ensure that the machine is fixed so that the concentration is at least 100ppm. Staff are manually sanitizing equipment and utensils after they have ran through the mechanical dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The air filters of the ice machine had a significant build up of dust and food debris. Ensure that the filters are cleaned at least on a monthly basis or as required.
  22. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple containers of bulk, dry goods were using single-use bowls as scoops. Ensure that these bowls are removed and replaced with re-usable scoops that have a handle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher chlorine sanitizer concentration measured 0ppm. Ensure that the machine is fixed so that the concentration is at least 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The air filters of the ice machine had a significant build up of dust and food debris. Ensure that the filters are cleaned at least on a monthly basis or as required.
  23. Risk Management Inspection

    0 infractions

  24. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The iodine test strips available indicated that they expired in 2021. 2. No chlorine test strips were available to measure the dishwasher sanitizer concentration. Ensure that valid test strips are available to measure the types of chemical sanitizers used at the facility.
  25. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the single-door prep cooler in the main cook line. Ensure that all coolers have a thermometer or similar measuring device to measure the ambient temperature of the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher had an initial chlorine sanitizer concentration of 0ppm. The kitchen manager changed the sanitizer container which fixed the issue. The sanitizer concentration now measured 100ppm. Ensure that a daily check is done to make sure that the mechanical dishwasher can adequately sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The iodine test strips available indicated that they expired in 2021. 2. No chlorine test strips were available to measure the dishwasher sanitizer concentration. Ensure that valid test strips are available to measure the types of chemical sanitizers used at the facility.
  26. Risk Management Inspection

    0 infractions

  27. Risk Management 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)?
      • The mechanical dishwasher chlorine sanitizer concentration measured 0ppm. Staff are aware of this issue and are implementing a secondary sanitization step to compensate until the machine is fixed. Ensure that the mechanical dishwasher is adequately sanitizing dishes and utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an exposed section of wires above the hand wash station near the dough mixer. Ensure that these wires are covered up to limit the chance of water infiltration during regular hand washing.
  28. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of pork bellies had no cover when stored inside the walk-in cooler. Ensure that all processed food is covered when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher chlorine sanitizer concentration measured 0ppm. Staff are aware of this issue and are implementing a secondary sanitization step to compensate until the machine is fixed. Ensure that the mechanical dishwasher is adequately sanitizing dishes and utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an exposed section of wires above the hand wash station near the dough mixer. Ensure that these wires are covered up to limit the chance of water infiltration during regular hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of dirt and debris on the blue fan covers inside the walk-in cooler. Ensure that the build up is removed on regular basis.