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The Sherlock Holmes Pub

200 - 800 Broadmoor Boulevard Sherwood Park AB T8A 4Y6 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Servers station cooler 10-11C. Operator moved creamers, and perishables out of that fridge. Ensure this cooler is repaired so it can maintain 4c or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light cover in beverage room. Please install lightcover where missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer had dust/flour debris on it. Operator stated that it is not used.Underneath some equipment had debris - dry storage, upstairs kitchen area, freezer floors. Operator cleaned aforementioned area up the same day and sent images for proof of work.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar area cooler with glasses has build up of mould on shelves. Ensure bar cooler is maintained in clean and sanitary condition.Cups storage in bar area shelf has buildup of debris on it. Ensure shelves are maintained in clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups were being used as scoops and stored directly in bulk foods. Use a scoop with handle and store in a way that protects food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A single use cup was being used to portion bulk spices and was stored directly in the bulk spices.Single use items are to be used once and then discarded.Use a scoop with a handle to portion bulk food items.2. Wire scrubs used in the dish put were beginning to fray. A single wire strand was observed on a strainer in the dish pit. Refrain from using wire scrubs as they have to the potential to contaminate food.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that certain dry food storage utensils/scoops were being used that were of a design lacking a handle for proper use as a dry food storage utensil (i.e. staff are not to use 'circular containers' or other similar items, as these become immersed inside dry food storage and are not designed for such use).Also, at the waiter's station in the main kitchen, fork and spoon cutlery (for customer use) were being stored with 'handle-side' down into storage containers (which can lead to contamination of the exposed fork- and spoon-ends), and are to be reversed so that the fork-ends and spoon-ends are facing into storage containers and protected from possible contamination prior to staff grabbing cutlery for table setting.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat bags were found on the table of the upper level kitchen. Staff moved meat to the cooler during inspection.Ensure thawing is completed by any of the fellow methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the meat slicer. Ensure meat slicer is thoroughly cleaned and sanitized after use.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. 2. The concentration of buckets of Qaut sanitizing solution at the kitchen area was measured to be above 400ppm. The staff present diluted the Quat solution to the required 200ppm and stored the cleaning cloths. The operator was advised to contact the facilities chemical provider to re-calibrate the sanitizer dispenser.Quat sanitizer solutions from the dispenser must be diluted to the required 200ppm (verified with test strips) until it is re-calibrated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked pasta and chicken were left open in the walk-in cooler. The staff covered the food items during inspection.Please ensure food items at the facility are always covered to prevent contamination.
    • 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 at the facility was not working properly. After running multiple cycles, 0ppm chlorine sanitizer solution was measured after the sanitizing cycle. The operator was advised to contact their service provider for immediate repairs. All dishware, equipment or utensils washed with the dishwasher must be sanitized inside the dishwashing sink with either 100ppm chlorine/bleach solution or 200ppm Quat solution until the dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored on top an ice machine at the upstairs location of the facility. Please ensure ice scoops are always stored in a clean container to prevent contamination.