The Gutter
20 - 5118 47 Avenue Red Deer AB T4N 3P7 · Food - General
13 inspections
- Risk Management Inspection
2 infractions
- 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 expired as of 2025. The owner was made aware. Please ensure that new test strips are purchased.
- 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 walk-in cooler for beer kegs and food items for the bar was noted to have tiles missing in the corner, creating an uneven surface and exposing the porous flooring below the tiles.Please ensure that all flooring in the facility is smooth, durable, easy to clean, and well maintained. Operator indicated that floor renovations are to start during the slow season this fall.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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 expired as of 2025. The owner was made aware. Please ensure that new test strips are purchased.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The walk-in cooler for beer kegs and food items for the bar was noted to have tiles missing in the corner, creating an uneven surface and exposing the porous flooring below the tiles.2. Flooring around the handwashing sink is uneven and broken. A divot and crack is in front of the handwashing sink.Please ensure that all flooring in the facility is smooth, durable, easy to clean, and well maintained. Operator indicated that floor renovations are to start during the slow season this fall.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The walk-in cooler for beer kegs and food items for the bar was noted to have tiles missing in the corner, creating an uneven surface and exposing the porous flooring below the tiles.2. Flooring around the handwashing sink is uneven and broken. A divot and crack is in front of the handwashing sink.Please ensure that all flooring in the facility is smooth, durable, easy to clean, and well maintained. Operator indicated that floor renovations are to start during the slow season this fall.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach places were noted to not be clean. Specific debris was observed to be built up under the dry storage area and behind the pizza ovens. However, general build up was noted towards the back of equipment. Please ensure that hard to reach areas are being cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- 1. The walk-in cooler for beer kegs and food items for the bar was noted to have tiles missing in the corner, creating an uneven surface and exposing the porous flooring below the tiles.2. Flooring around the handwashing sink is uneven and broken. A divot and crack is in front of the handwashing sink.Please ensure that all flooring in the facility is smooth, durable, easy to clean, and well maintained. Operator indicated that floor renovations are to start during the slow season this fall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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 chemical dishwasher was dispensing 0 ppm quats sanitizer. After the conversation with the staff, the sanitizer was replaced with a new container and was measured at 200 ppm concentration. Please ensure sanitizer is changed periodically and tested daily to ensure it is at an effective concentration.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -The facility had valid test strips for Iodine and Quats.The facility was missing Chlorine test strips.** Please ensure chlorine test strips are resupplied to confirm the dishwasher achieves 100 ppm chlorine.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- -A UV fly trap was observed in the cupboard storing beer pitchers.-The operator removed the UV fly trap.**Please ensure pest control measures, such as UV fly traps or sticky traps, are used only in areas away from food processing and storage, including clean dish storage areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - An open bag of sugar was observed at that time of inspection. Corrective action: After a conversation with the operator, the bag was folded and wrapped up. Note: Please ensure that foods are stored in a manner that protects them from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A bottle of cleaning solution was observed hanging on the rack with dry spices present. Corrective action: The bottle was removed and stored with the other chemicals near the dishwashing area. Note: Please ensure that the chemicals are stored away from food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - A scoop was observed stored inside the sugar container. Corrective action: The scoop was removed from the container. Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
- 23. Is the facility maintained in a clean and sanitary condition?
- - A spill was observed underneath the cooler in the back area. Corrective action: After a conversation with the operator, the spill was cleaned. Note: Please ensure that surfaces are kept in clean and sanitary condition
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- An iodine glass dishwasher was measured to be dispensing 0ppm of sanitizer at the time of inspection. Operator was asked to either use the dishwashing equipment in the back or a temporary glass washing procedure involving the glass dishwasher and a bleach sanitizing step in the basin adjacent. Please ensure that the glass dishwasher is able to dispense 12.5-25ppm of iodine sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine and QUAT test strips were not available at the time of inspection. Please ensure that testing equipment is available to monitor and confirm sanitizer concentrations.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal belongings were observed to be stored in food storage/preparation areas. Please ensure that personal belongings are kept in areas away from food to ensure sanitary food handling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- An iodine glass dishwasher was measured to be dispensing 0ppm of sanitizer at the time of inspection. Operator was asked to either use the dishwashing equipment in the back or a temporary glass washing procedure involving the glass dishwasher and a bleach sanitizing step in the basin adjacent. Please ensure that the glass dishwasher is able to dispense 12.5-25ppm of iodine sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine and QUAT test strips were not available at the time of inspection. Please ensure that testing equipment is available to monitor and confirm sanitizer concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was observed to be used as a surface for shelving in the dry storage area at the time of inspection. Ceiling panels were observed to be missing in the dry storage area. Please ensure that the noted surface is smooth, non-porous and easy to clean. Please also ensure that all ceilings are in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling of the walk-in unit was observed to have beer stains near the door. Please ensure that the noted areas are cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No foods are onsite during the inspection. The cold prep cooler in the kitchen, 1 freezer and 1 cooler in the back room were not turned on.- Ensure all the refrigeration units are turn on and at the required temperature. Thermometer for the refrigeration units are not arrived yet. - Ensure all the thermometers are in place
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commerical dishwasher are not installed as planned, the glasswasher was not ready for testing, the quat sanitizer dispenser was not dispensing sanitizing. - Ensure the dishwahsering equipment are installed and working properly. 3 comp sink are installed
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the glasswasher and the quat sanitizer, and testing equipment for the commerical dishwasher were not available. - Ensure the testing equipment are available for routine checking.
- 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 wooden shelving at the back room for storage did not have smooth, non-porous, and easy to clean surfaces.- Ensure the wooden shelving is finished for smooth, non-porous and easy to clean surfaces. The light fixtures at the back room did not have light covers on nor sure if the light fixtures are shatterproof.- Ensure the light fixtures are covered with shatterproof covers or with shatterproof light fixtures. The foam edges in the walk-in coolers were exposed.- Ensure the indicated areas are finished to meet the smooth, non-porous, and easily cleanable requiremnts. Ceiling at the dishwashing room were moved for repair/maintenance- Ensure the ceiling tiles are put back after the repair/maintenance
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility requires cleaning and sanitizing, including but not limited to the back room and the back room to the back room. A pool of standing water was found inside the walk-in cooler.- Ensure the standing water is clean out.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?