The Muscle Chef
1233 Edmonton Trail Penhold AB T0M 1R0 · Food - General
12 inspections
- Demand Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food handling has been completed by the owners. However, there was an overall lack of knowledge displayed concerning food handling. Please have one individual take updated training on food handling by December 31 of 2025.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food handling has been completed by the owners. However, there was an overall lack of knowledge displayed concerning food handling. Please have one individual take updated training on food handling by December 31 of 2025.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach bottle was observed within the storage space under the sink. However, no sanitizer was noted to be made within the three-compartment sink. Owner was asked to create a solution on site. Chemical test strips were available and used to test the concentration of the solution. The solution was within the correct range of 100 ppm. Using sanitizer at the proper concentration on dishes, equipment and utensils reduces bacteria and prevents the spread of disease. Please ensure that sanitizer is available during operation.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals were stored under the three-compartment sink and away from main food preparation area. However, it was noted that no labels or expiry dates were on some of the products. Please ensure that labels are on the products, allowing individuals to know what is being stored in the bottles. Expiration dates should be labelled on the products as well to ensure that products are still effective.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Temperature of the food within the preparation cooler was probed with a thermometer and measured to be 7 C, which is higher than the required 4 C or lower. After inspecting further, it was determined that the refrigerator was operating at appropriate temperatures but that the lid to the table was being kept open, increasing the temperature. Please ensure that the top of the refrigerated table is being kept closed, trapping in the cold air and lowering the temperature of the food.2) The temperature of the chicken batter and wash was measured to be 18 C. This is above the required temperature of 4 C or lower. The batter and wash need to be changed after two hours of use. Please change out the chicken preparation area with either premade, refrigerated batter and wash after every two hours or place batter and wash in refrigerator or ice bath.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was noted to be blocked. A mop bucket was observed to be placed in front of the sink. The owner moved the mop bucket to a different area when asked. Please ensure that handwashing sink is free from any obstruction and ready to be used by staff. Handwashing is a great way to stop the spread of disease, and having a sink available makes it easier for people to wash their hands.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- An ice bucket was observed near the chicken preparation station. The ice buckets main use was to treat burns when the staff member was cooking. There is a risk of cross contamination when submerging hands multiple times after touching multiple different surfaces, and a risk of contamination from the chicken station above. Please ensure that the ice water is moved to a separate area away from the chicken and emptied, sanitized and refilled after every use. This will reduce the risk of cross contamination and spread of disease.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handling has been completed by the owners. However, there was an overall lack of knowledge displayed concerning food handling. Please have one individual take updated training on food handling by December 31 of 2025.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas, under the cooking area and around the burners of the stove, were seen to be unclean. The fume hood was noted to be unclean with buildup of grease. While the ventilation system will be internally serviced by a third-party company, the panels should be removed and cleaned by the owners when they become visibly unclean. The owners were made aware of this and advised to clean. Please ensure that sanitary conditions are maintained to prevent food borne illness and reducing risk of fire hazard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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 was observed to be obstructed by utensils and cleaning materials during the inspection.**Please ensure the hand sink is accessible for use at all times and used for hand washing purposes only.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of soot was observed on the walls and ceilings of the kitchen.***Please have these areas cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease and food debris was observed on the floor below the cook line.**Please have this area cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of raw meat was stored beside/in close contact with produce on the kitchen counter.Please ensure raw meats are stored separate and away from ready to eat items or produce.
- 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 was observed to be obstructed by utensils and cleaning materials during the inspection.**Please ensure the hand sink is accessible for use at all times and used for hand washing purposes only.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of soot was observed on the walls and ceilings of the kitchen.***Please have these areas cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease and food debris was observed on the floor below the cook line.**Please have this area cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pack of raw meat was observed to be thawing at room temperature during the inspection. Measured at -17 degrees C.**Ensure food items are safely thawed in a cooler or under cold running water at all times.-The operator placed the pack of meat in the cooler to thaw.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The solution for sanitizing dishes was not maintained at adequate concentrations. The solution measured at 50ppm of chlorine at the time of the inspection.**Ensure the sanitizer solution is maintained at 100ppm and ensure to routinely monitor the concentration of the solution.-The operator mixed bleach to 100ppm of chlorine 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?
- The fume canopy was due for maintenance as of December 2023.**Please have the canopy serviced.-The operator advised that a service appointment has been booked for february.
- 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 surface finishing of the shelves above the dish sink are made of a material that is not smooth and cleanable.**Please refinish the surfaces of the shelves to ensure they are made of a material that is smooth, non-absorbent and cleanable
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor below the deep fryers and cookline requires cleaning.**Please have this area cleaned and sanitized and increase the overall frequency of cleaning for this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Facility was operating without a Food Handling Permit.
- 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?