Skip to content
Loading map…

The Keg Steakhouse + Bar

700 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use portioning bowls were being used as scoops and stored directly inside bulk foods. Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in the bulk flour.Use a scoop with a handle and store in a way that protects food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crab meat that was thawing at room temperature was 20 degrees Celsius. The meat was to be drained and used for crab cakes. Food items are to be kept out of the danger zone unless being heated or cooled. Food is to be thawed under refrigeration, or constant running cold water.
    • 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?
      • A significant amount of daylight could be observed on the bottom of the double doors in the delivery area. Repair or replace the weatherstripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover in the food walk in cooler. Clean area noted above.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Raw beef steaks were observed to be in the cooler under the grill and the temperature gauge was indicating a temperature slightly higher than 4C. The meat internal temperature was measured with a probe thermometer and measured to be around 5C. This was immediately corrected by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer in disrepair was noted. Metal pieces were observed to becoming loose from the metal frame. This was corrected immediately onsite by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Overall sanitation in the dishwashing area appears to be needing improvement. Areas were discussed with the operator. Ensure cleaning records shows the dates of the work completed.
  9. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Food prep was occurring while water had temporarily been turned off for routine plumbing maintenance. Ensure non-food handling duties are completed while water is not available. Food prep was ceased upon request.
  10. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lactic acid sanitizer solution was being dispensed at too high of concentrations. Residual registered greater than 1875ppm. Ensure that product is within prescribed lactic acid residuals.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lactic acid sanitizer solution was being dispensed at too high of concentrations. Residual registered greater than 1875ppm. Ensure that product is within prescribed lactic acid residuals.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside the bulk food item. - Use scoops with a handle and store in a way that protects bulk food from contamination. - Bowls were replaced by scoops/utensils with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing whole garlic ingredients was being stored at room temperature without a written procedure. - Garlic butter containing whole garlic must be kept refrigerated at all times. Food safety procedures can be developed for storing at room temperature for monitored times. - This was corrected during the inspection by having garlic butter placed in a refrigerated station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the cook line hand sinks did not have a paper towel dispenser. Ensure that paper towel is stored in a dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop used for garlic butter had a melted and damaged handle. - Ensure that damaged equipment is not used.- Damaged utensil was replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff were unable to demonstrate proper disassembly of the meat/vegetable slicer. There was an accumulation of food debris on guard of the slicer. Ensure slicer is properly disassembled, cleaned and sanitized.