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The Morinville Grill

107 - 9918 100 Street Morinville AB T8R 1K8 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was noted to be hanging off one of the food handlers' aprons. This was removed during the inspection. The operator was further advised to ensure that all cleaning cloths are stored in a sanitizing solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor of the walk-in-freezer at the time of inspection. Please ensure all food items are stored at least six inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A carafe was noted inside the only handwashing sink located in the facility, making this sink inaccessible for food handlers to wash hands. This carafe was removed during the inspection. The operator was further advised not to block the handwashing sink and ensure it remains accessible for food handlers to wash hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup was noted around the corners in the back prep area/dishwashing area. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. The dishwasher was primed during the inspection, and it started dispensing bleach at 100 ppm. Please monitor the dishwasher and ensure it is dispensing bleach at 100 ppm 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)?
      • It was noted that the facility was not monitoring the dishwasher. Please ensure to use a test strip to test the concentration of the dishwasher and maintain records.
    • 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 records were not observed at the time of inspection. Please maintain pest control records on monthly basis.
    • 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. Ceiling tiles in the dry storage area were either missing, damaged or porous. Please replace all damaged and porous ceiling tiles and install missing ceiling tiles and ensure that the ceiling is maintained in a smooth, easy-to-clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled dishes were stored inside both dishwashing sinks. Food handlers were using these sinks with soiled dishes. Backing sheet and tongs were being stored in the garbage bin with garbage inside. Please ensure to remove all soiled dishes from dishwashing sinks and clean and sanitize both sinks prior to using them from any other purpose such as food prep, making sanitizing solutions etc. Please do not store food related utensils inside garbage bin.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted on prep counter. Please be advised that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed during the inspection. Please wash hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not dispensing chlorine at the time of inspection. The detergent bucket was noted to be empty. The operator changed both detergent and sanitizer bucket during the inspection. The chlorine residual was noted to be at 100 ppm after changing the buckets.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not monitoring the dishwasher. Please ensure to use a test strip to test the concentration of the dishwasher and maintain records.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishes were noted in the hand washing sink making this sink inaccessible for food handlers to wash hands. These were moved during the inspection. The operator was further advised not to use or store hand washing sink for any other purposes. Please ensure that the hand washing sink remain accessible for food handlers to wash hands at all times.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • It was noted that the owner was using hukkah inside the kitchen area. The operator was advised not to use hukkah inside the kitchen area. The hukkah equipment was removed during the inspection.
    • 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. A hole was noted in the wall by the plumbing line of the hand washing sink. Please seal the hole and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state. 2. Ceiling tiles in the dry storage area were either missing, damaged or porous. Please replace all damaged and porous ceiling tiles and install missing ceiling tiles and ensure that the ceiling is maintained in a smooth, easy-to-clean and moisture resistant state. 3. A few wall tiles were noted to be missing from the dishwashing area. Please replace all missing wall tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled dishes were stored inside both dishwashing sinks. Food handlers were using these sinks with soiled dishes. Please ensure to remove all soiled dishes from dishwashing sinks and clean and sanitize both sinks prior to using them from any other purpose such as food prep, making sanitizing solutions etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  5. Risk Management 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?
      • The floors by the drink service area are in disrepair. Ensure floor is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food bags were stored on the floor of the dry storage area.- Egg boxes were stored on the floor of the walk-in cooler.Ensure food is stored at least 6inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the drink serving station has no running water, faucets are in disrepair, no soap nor paper towels were available.Ensure the handwashing sink is in good repair and fully equipped with hot and cold running water, soap and paper towel in a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted at the facility.Ensure a valid food handling permit is posted.
    • 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 floors by the drink service area are in disrepair. Ensure floor is repaired and maintained in a smooth, easy to clean and non-absorbent manner.
    • 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 mechanical ventilation system is due for professional Maintenace and cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soda gun head was unclean.Ensure soda gun head is cleaned and sanitized daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed behind the prep line.Ensure the indicated area is clean.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were noted to be stored prep counters. Please note that all cleaning cloths must be stored in a sanitizing solution at all times. These were moved into the bleach solution during the inspection. 2. A sanitizing solution was not being changed on frequent basis. The operator changed the bleach solution during the inspection. The operator was further advised to change bleach solution frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of prep cooler was noted to be between 6 to 8 degrees with ice packs. Please repair or replace the prep cooler as required and ensure it is maintained at or below 4 degrees C.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of prep cooler was noted to be at 13.4 degrees. The internal temperature of food items was noted to be at 13.4 degrees C. Please repair the prep cooler and ensure it is maintained at or below 4 degrees C. All high-risk food items with appropriate temperature were moved in the walk-in-cooler or under ice bath. Food items with high internal temperature were discarded during the inspection. Please repair or replace the cooler as required.
  10. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food debris was noted on hard-to-reach surfaces of the meat slicer. Please clean and sanitize the meat slicer. Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to clean/sanitize hard-to-reach surfaces. 2. Wiping cloths were noted to be stored at room temperature Please ensure that wiping cloths are stored in sanitizing solution at all times. All wiping cloths were moved in the blech solution during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top and with ready to food items in the prep cooler. Please be advised that raw meat must either be stored on the bottom shelf or in a designated area located away from the ready-to-eat food items. Raw meat was moved during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of prep cooler was noted to be at 12 degrees C. The surface temperature of most food items was noted to be at 9 degrees C. Please repair the prep cooler and ensure it is maintained at or below 4 degrees C. All high-risk food items were moved in the walk-in-cooler or under ice bath. 2. It was noted that the facility was not following proper cooling procedures. The operator indicated that they leave the gravy and roast beef intact in the cooler overnight prior to slicing the beef. Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60oC (140 oF) to 20oC (70 oF) or less within two hours and then from 20oC (70 oF) to 4 oC (40 oF) or less within 4 hours. Please follow following procedures:- using ice bath, an ice wand or ice as an ingredient. - Storing food in shallow containers. - Cutting food items in smaller portions. Please cool food items properly. 3. Cooked food items (hashbrowns) were noted to be stored at room temperature. Please note that all cooked food items must either be kept in a cooler maintained below 4 degrees C or in a hot holding unit maintained at or above 60 degrees C. The hashbrowns were moved on the grill during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility. Dust/debris/grease buildup was noted underneath and inside of the equipment, floor of the walk-in-freezer, etc. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A bleach solution was noted to be at 0 ppm in the kithcen area. The operator prepared a fresh bleach solution during the inspection. 2. Wiping cloths were noted to be stored on prep counters and were also noted to be hanging off the aprons. Please be advised that all wiping cloths must be stored in a sanitizing solution at all times. Please do not store wiping cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of sauces. The operator moved all sauces during the inspection. The operator was further advised not to store raw meats on top of ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were noted to be stored on the floor of the walk-in-freezer. Please be advised all food items must be stored at least six inches above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on hard-to-read surfaces of the meat slicer. A meat slicer must be dismantled to achieve proper cleaning and disinfection levels. Please ensure to dismantle the meat slicer and clean and sanitize the meat slicer properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility and ensure it is maintained in a sanitary manner at all times.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Debris was noted on hard-to-reach surfaces of the meat slicer. A meat slicer must be dismantled to achieve proper cleaning and sanitizing. Please use a brush to clean/sanitize hard-to-reach surfaces. Please clean the meat slicer. 2. Cleaning cloths were noted to be stored on prep counter. Please be advised to store all cleaning cloths in the sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks. Food handlers were observed to be wiping hands using cleaning cloth. Importance of hand washing was discussed with the operator during the inspection. Please wash hands in between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Grocery bags were being used to store food. Please be advised that grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade bags to store food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing bleach at the time of bleach. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm. Meanwhile, please manually sanitize reusable dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility.Please clean the facility.