The Hot Grill Restaurant
3501 Tudor Glen St. Albert AB T8N 3V3 · Food - General
9 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front double door stainless cooler was found to be at 12C, verified by infrared thermometer and internal thermometer. Operator believed it to be an issue with the door seal. All perishable items were removed, and operator was instructed to no longer store perishable items in this cooler until it is capable of maintaining 4C or colder at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired and must be replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood vent is past due for service since June 2024.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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)?
- Quats sanitizer test strips were expired. Obtain new quats test strips.Quat test strips have been ordered but not yet arrived.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirty/soiled styrofoam was observed under the chest freezer by the fryers. Remove and discard the styrofoam as it is not easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer test strips were expired. Obtain new quats test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.Service technician was scheduled to come repair the dishwasher by the end of the week.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some further cleaning is required on the bottom shelf of the prep table and behind cooking equipment.
- 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
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal jacket and clothing items were hung right beside the dishwasher with several articles of clothing directly touching the washed dishes and utensils. All dishes and utensils were cleaned and sanitized upon request and the clothing was moved to a separate area. Ensure personal items and clothing is stored separately.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were observed to be stored between 2 prep coolers. The knives were removed from between the 2 prep coolers, cleaned and sanitized upon request. Ensure knives are stored in a satisfactory manner that prevents contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Zero parts per million chlorine was measured at dish level in the chemical dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for the sanitize portion until the dishwasher is repaired. Quats sanitizer measuring 200ppm will be used for the sanitize portion of the manual dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer test strips were expired. Obtain new quats test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Ensure the dishwasher is repaired and the sanitize cycle measures 100ppm chlorine.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some scaling build up was observed in the ice machine. Food debris and grease build up was observed on several food storage containers. Clean the above mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris build up was observed under the cooking equipment in the cookline. Clean the above mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bottle of Vaseline was stored alongside utensils on the kitchen shelf. The staff removed the bottle during inspection.Ensure personal items or items not associated with food preparation and/or handling are stored separately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer solution was measured from the low temperature dishwasher after the sanitizing cycle. The sanitizer container was observed to be empty. The staff stated that a new bottle bad been ordered. Please note that all dishware, utensil or equipment washed with the dishwasher must be sanitized with 200ppm Quat sanitizer solution inside the dishwashing sink or 3-compartment sink manual dishwashing method used, until the dishwasher's sanitizer solution is replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher sanitizer concentration was not being tested as required. The testing log sheet was not up to date.Please note that the sanitizer concentration of the dishwasher must be tested at least once a day and records kept.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils such as insert covers, strainers, whiskers, knives, can openers and other utensils were stored in unclean storage containers.Wash and sanitize the utensils as well as the storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor underneath the dishwasher and dishwashing sink was unclean. Dirt and debris were observed.Please clean these areas and ensure the entire facility is always maintained in a sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- An opened bottle of plum sauce that required refrigeration after opening was observed being stored at room temperature on the pantry shelf. The operator was notified and the plum sauce was destroyed. Ensure all sauces that require refrigeration after opening are stored at 4C or below once opened.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cloth towels were observed to be placed over lettuce in a cooler. Ensure that clean, food-grade materials are used for the purpose of keeping greens fresh.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An open bottle of plum sauce that required refrigeration after opening was observed left out at room temperature. The operator was notified and the plum sauce was disposed of. Ensure that all sauces that require refrigeration after opening are stored at 4C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the bar area was observed to be missing paper towels. Ensure all hand sinks are stocked with a supply of soap and paper towels. Dinner napkins are not an acceptable alternative for hand drying.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?