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Unwind Bar & Grill

5102 50 Avenue Andrew AB T0B 0C0 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth was not kept in sanitizing solution.When not in use soiled wiping cloths must be kept in sanitizer to prevent bacterial growth.
    • 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?
      • Foodhandler was placing frozen burgers on the grill, touching only the parchment paper separating the patties. They than proceeded to do other food handling procedures without washing their hands. I told the foodhandler that after touching the parchment paper and handwashing step is required but continued on without washing their hands. After being told a second time they did wash their hands.Just as the burgers potentially could have pathogens like e. coli 0157:H7, the parchment paper separating the patties could as well. After touching the parchment paper a handwashing step must occur prior to doing other food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Better sanitiation is required under the grill and bar area.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • They ran out of chlorine sanitizing solution and were manually adding bleach to the dishwasher. The dishwasher was ran multiple times will different amounts below the required 100ppm. Until the sanitizing solution for the dishwasher arrives run items through the dishwasher then manually sanitize (100ppm) in a clean compartment in the 2-compartment sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was made up. Ensure prior to any food handling beginning that a solution of 100ppm of chlorine in made up.
  6. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution was below 100ppm. A new solution was made up and it was at 100ppm.