The Lions Den Pub
102 - 10745 117 Avenue Grande Prairie AB T8V 7N6 · Food - General
2 inspections
- Risk Management Inspection
5 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?
- Floor tiles are damaged at the following locations:- inside the beer walk in cooler- near the front entrance of the kitchenEnsure floors are in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves used for storing cleaning chemicals/supplies are not properly finished. Wooden shelves have spill stains. Ensure wooden shelves are properly finished (e.g. painted or clear stain).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Storage room on the second floor has burnt out light bulbs.Ensure all burnt out light bulbs are replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bar coolers: one door handle is missing and one handle is damaged. Ensure new door handle is installed and repair the broken door handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 compartment prep sinks: one sink is leaking water which is pooling on top of the grease trap.Ensure sink is repaired and is no longer leaking water on the floor.Update: July 6, 2026Is still leaking and will be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
24 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are not kept in a sanitizer when not in use.Ensure all cleaning cloths are kept inside sanitizer bucket when not in use. Sanitizer must be changed every few hours throughout the day.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Sanitizer and temperature test logs are not kept for the glasswasher and dishwasher. Ensure daily test logs are kept for both the glasswasher and dishwasher.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Hot holding temperature logs are not kept for hot foods that kept in the hot holding unit throughout the day.Ensure daily hot holding temperature logs are kept for hot foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler near the dry food storage room was at 18 Deg C. Meat sauce (contains meat) temperature was reading at 13.4 Deg C. A full container of meat sauce was discarded. All other low risk foods were relocated to another prep cooler. Out of order sign was posted.Ensure prep cooler is not used until it is repaired and can maintain a temperature of 4 Deg C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glasswasher: sanitizer testing kit is not available verify sanitizer concentration. Obtain iodine sanitizer test kit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar: Bar hand washing sinks are not supplied with single use papers towels in a suitable dispenser. A roll of paper towel was provided for interim use. Ensure all bar hand washing sinks are supplied with single use paper towels and stored in a suitable dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Women's Washroom: one faucet and one liquid soap dispenser is not working. Ensure faucet and liquid soap dispenser is in good repair.
- 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?
- Pest control monitoring program has not been implemented by new owners.Ensure pest control monitoring program is implemented, and monthly records are kept on site.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles are damaged at the following locations:- inside the beer walk in cooler- near the front entrance of the kitchenEnsure floors are in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves used for storing cleaning chemicals/supplies are not properly finished. Wooden shelves have spill stains. Ensure wooden shelves are properly finished (e.g. painted or clear stain).
- 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 following area have burnt out light bulbs:- Staff washroom- Storage room on the second floor.Ensure all burnt out light bulbs are replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk in freezer: light fixtures are missing shatter proof covers.Ensure shatter proof covers are installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler near the dry food storage room was reading at 18 Deg C. Out of order sign was posted.Ensure prep cooler is not used until it is repaired and can maintain a temperature of 4 Deg C or colder.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bar coolers: one door handle is missing and one handle is damaged. Ensure new door handle is installed and repair the broken door handle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bar: mini cooler that stores milk and other juices is dirty inside. Ensure mini cooler is thoroughly cleaned inside and out.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3 compartment prep sinks: one sink is leaking water which is pooling on top of the grease trap.Ensure sink is repaired and is no longer leaking water on the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- All prep cooler cutting boards have black knife marks. Ensure all cutting boards are either thoroughly cleaned (to remove the knife marks) or replaced with new ones.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following cooking equipment, stand and surrounding areas must be thoroughly cleaned:- sides of deep fryer- griddle- stove top- wall and floors behind the food equipmentEnsure all the food cooking equipment's are thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning logs are not kept.Implement a cleaning schedule and keep daily, weekly and monthly cleaning logs.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen: Floor grout has a built up of dirt and debris and hard to reach areas are dirty as well. Ensure the entire kitchen floor is cleaned thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bar: floor around the mini bar cooler and hard to reach areas are dirty.Ensure the floors are thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling tiles in the kitchen are dirty.Ensure ceiling tiles are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bar: dump sink next to the glasswasher is not clean. Stain marks. Ensure dump sink is cleaned thoroughly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?