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The Keg Steakhouse + Bar

10006 MacDonald Avenue Fort McMurray AB T9H 1S8 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A stainer was noted with sharp and broken edges which can cause injury while washing and food handling. Replace the utensil and ensure all utensils are in good repair.
  3. Risk Management Inspection

    0 infractions

  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?
      • Condensation on the ceiling, floor and racks was observed in the walk-in freezer. Repair required. Fix the freezer and clean the surfaces to prevent unsanitary condition and slip and trip accidents.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condensation on the ceiling, floor and racks was observed in the walk-in freezer. Repair required. Fix the freezer and clean the surfaces to prevent unsanitary condition and slip and trip accidents.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration in the sanitizer buckets located in the kitchen area were measured below 200ppm. Operator discarded the solution and re-filled the sanitizer solution buckets.Ensure sanitizer concentration in the sanitizer buckets maintain at minimum 200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A meat container was noted not being covered in the walk-in cooler. Operator removed the container during inspection to covered.Ensure all foods are protected from contamination during storage.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • raw meat and cooked meat items were stored togather in the walkin cooler. Raw meat items were stored on the top shelve above the cooked meat foods.Foods in the walkin cooler were not covered to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-All stainless steels walls in dishwashing area need to be cleaned properly. Clean the area and maintain in a clean and sanitary manner.2-Areas identified during inspection need to be cleaned properly such as corners, floors under the shelves walls baseboards.
  9. Risk Management 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?
      • 2-Plumbing at the 3-comp sink and drinking water taps were noted being leaking.Repair required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All stainless steels walls in dishwashing area need to be cleaned properly. Clean the area and maintain in a clean and sanitary manner
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shrimp were found on the counter area of the two-compartment sink, next to the handwashing sink in the prep area. Food must either be processed on a different counter away from the handwashing sink, or a separator should be installed between the counter and the hand sink to prevent splashes that could result in contamination of the food stored on the counter. operator agreed to install separator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Condensation build up noticed on the shelves in the walk-in freezer. Operator reported recently walk-in door being sealed to prevent entry of moisture.Clean the ice and maintain in a clean and sanitary condition.
    • 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- Ventilation hood/canopy was due for professional cleaning. Have hood/canopy professionally cleaned and provide invoice/updated sticker's picture from the hood, to the undersigned.2-Plumbing at the 3-comp sink and drinking water taps were noted being leaking.Repair required.
    • 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 black plastic cart was noted in the facility with top shelve broken and with sharp edges. Operator stated that it would be discarded.Ensure all equipment in the facility is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the oven pans were noted with broken, curled, and sharp edges. Owner discarded few during inspection onsite.Ensure all utensils are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All stainless steels walls in dishwashing area need to be cleaned properly. Clean the area and maintain in a clean and sanitary manner
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil spill on the floor between the deep fryer and oven equipment in the preparation (old line) area. Clean the above-mentioned floor area under the cooking equipment. Repair any leaking gaps in the deep fryer, to prevent further leakage.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Milk products including half and half and whipping cream were past their best before dates. Both products were discarded by the manager during the inspection. Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in a sanitizing pail was measured below 200ppm. The cloth in the pail appeared dirty. The cloth was removed and a new quat sanitizing solution, measured at 200ppm was dispensed. Ensure that dispensed quat sanitizer concentration is tested with a test strip and measured at 200 ppm prior to use. Monitor sanitizer solution concentration regularly, and change the solution when it is visibly dirty or at a concentration less than 200ppm, to ensure effective sanitization of food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing quat sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure that all bottles containing chemicals in the facility are properly labeled.
    • 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 is building up on the inside surfaces of the ventilation hood. Clean this area immediately. Ventilation hood was last serviced professionally in April 2023 and next service due in September 2023. Maintain a regular cleaning schedule for the ventilation, in addition to the scheduled professional service, to prevent grease build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic wrap dispenser roll was dirty with debris and food stains. The top of oven in the food preparation area was dusty and dirty with food debris.- Clean and sanitize surfaces of these food equipment. Ensure that they are regularly cleaned and sanitized to prevent dust and debris build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sharp edges of the walk-in cooler and freezer door handles were covered with tape. The handles were not in disrepair; the tape was added to prevent injury to staff. However, the handles cannot be properly cleaned. - Remove the tape and replace with coverage that is smooth and easy to clean. Alternatively, smoothen the edges of the door handle to prevent injury. There was ice build-up around the floors, ceiling and wall surfaces of the walk-in freezer.- Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored directly on top of the ice machine in the back room. The scoop was washed and placed into a food grade container with a lid. Store ice scoop in a manner that protects it from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease had accumulated on the floor under the deep fryer and between the deep fryer and oven equipment in the food preparation area. Clean the above-mentioned areas and the hard-to-reach places under the cooking equipment. Maintain a cleaning schedule that includes regular cleaning all hard-to-reach areas.