Ugly's Pub & Grill
5010 50 Street Lacombe AB T4L 1J5 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Remove the food bags and container from the floor and store them on appropriate shelving units, atleast15 cm above the ground.2) Store the food items in containers with tight-fitting lids.3) Clean all the food storage containers and maintain it in clean and sanitary manner.**The shelving units used in smaller dry storage pantry in basement were made of unfinished wood.Replace the shelving units with smooth and non-absorbent shelves for easy cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Following points were discussed with the operator and staff:Perishable food items were observed at the temperature ranging between 10 to 20 degrees C at the prep table. Staff mentioned that they are taken out of the cooler during the lunch hour and ice is used around the containers to control the temperature.Recommendations were made to keep the time and temp log for perishable food at the room temperature.Anything stored at temperature between 4 to 60 degrees C for more than two hours can be discarded.2) Appropriate thawing practices were discussed:Food may be thawed:i) under refrigeration at 4C (40oF) or less;ii) completely submerged in cold running water;iii) as part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); andiv) by microwaving
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- During the inspection it was observed that sanitizer solution attached to the chemical dishwasher was almost empty and hence sanitizer was not being dispensed adequately.Concerns were discussed with staff and operator onsite.Sanitizer solution was replaced.Sanitizer concentration was verified at plate level .Violation was corrected during the inspection.
- 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?
- Food Handling Permit was posted on inner wall of front counter, not visible to public.FHP was posted on public display, during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine solution line observed broken. Sanitizer was not dispensing into the dishwasher at the time of inspection. Staff repaired the line temporarily; please contact provider and repair the line. Please verify sanitizer concentration at least daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Chlorine sanitizer test strips observed expired. Please replace.2) Quats sanitizer test strips observed damaged. Please replace.Please verify sanitizer concentration daily.Chlorine should measure 100 ppm.Quats sanitizer should measure 200 - 400 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Observed shredded cheese being kept at room temperature. Asked the operator to move the container of the cheese to an appropriate cooler. Please ensure cheese is kept at or below 4C to prevent any potential pathogen growth. This infraction was fixed at the time of the inspection.- Chest freezer in the basement was functional at the time of the inspection and measured to be below -18C.- Meat is immediately kept in the refrigerators after portioning has been completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust build up on the ventilation system along with the ceilings. Please ensure to clean the dust in order to prevent further build up.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine based glasswasher is not able to sanitize the glassware as 0ppm of sanitizer was observed. Please ensure to fix/repair and until then use the other dishwasher to sanitize the glassware.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available for measuring the concentration of the quat sanitizer. Please acquire proper test strips and ensure solutions are checked daily.
- 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?
- Back door is not sealed properly. Please ensure back door is sealed to prevent any potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust and grease build up on the ceilings, hard-to-reach area, and in-between appliances. Please ensure to clean and sanitize to prevent further build up.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?