Skip to content
Loading map…

The Ridge Pub & Eatery

112 Maple Ridge Drive NW Edmonton AB T6P 1J3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation:The bar undercounter cooler was observed without a thermometer, preventing proper monitoring of internal temperatures.Corrective Action Required:Provide a functional thermometer in the bar undercounter cooler to allow for accurate monitoring and maintenance of required cold-holding temperatures at all times.
    • 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?
      • Observation:Pest control records were not available for review at the time of inspection.Corrective Action Required:Ensure that up-to-date pest control documentation is maintained on-site and is readily accessible for review at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Dried food residue was observed around the door frame of the chest freezer. Ice accumulation was present around the door frame, preventing the freezer door from closing properly. The freezer door and door gasket were also observed to be damaged.Corrective Action Required:Thoroughly clean and sanitize the chest freezer, including the door frame, to remove dried food residue. Defrost the unit and remove all ice buildup to ensure the door closes fully and maintains an effective seal. Repair or replace the damaged door and gasket. If the unit cannot be effectively repaired, replace the chest freezer. Maintain all refrigeration equipment in a clean and sanitary condition at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 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?
      • Used ladle for the gravy was held in a cup, out at room temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cork board with tacks observed above the gravy hot holding and dispensing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright prep cooler in kitchen recorded 13C.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry food and chemical storage area. Porous bag of onions observed next to a used mop bucket. Absorbent bags of dry foods observed next to containers of chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink. Large ice cube scoop noted in the basin.
    • 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?
      • Storage area for recyclable bottles. Fruit flies noted in this area and on the recyclable bottles.