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Whiskey Barrel Outpost

4 - 29377 Range Road 52 Water Valley AB T0M 2E0 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent cover above the cooking area has a build-up of debris. Clean indicated area.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the walk in cooler were being stored on the ground. Please store all food items at least 6 inches off the ground to ensure areas are easily cleanable.
    • 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 edge of the shelving in the bar area, and the finish beside the glass washer was unfinished and had exposed wood, making it difficult to clean.Please finish or cover the exposed wood with a material that is smooth, non-porous, easy to clean, and durable
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the walk in cooler were being stored on the ground. Please store all food items at least 6 inches off the ground to ensure areas are easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Scoopers around the facility were found in bulk food containers across the facility. Please store scoopers outside of food containers to prevent the risk of contamination.2. A single use bowl without a handle was used to scoop potatoes. Ensure all scoopers are equipped with handles to prevent contamination.3. Utensil used for cooking was burnt and in a condition that made it hard to clean.Operator disposed of the damaged utensil.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaner and sanitizer bottles were not labeled. All chemical products should be labeled to ensure proper use and refilling. Operator labeled all the bottles.
    • 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 edge of the shelving in the bar area, and the finish beside the glass washer was unfinished and had exposed wood, making it difficult to clean.Please finish or cover the exposed wood with a material that is smooth, non-porous, easy to clean, and durable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease filters on the fume hood was dirty and had visible grease build up.Please clean the fume hood so it remains in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water supply for this facility is subject to a Boil Water Order.Comply with conditions outlined in the issued Boil Water Order.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing racks were not available onsite for the mechanical dishwasher. Provide suitable dishwashing racks to facilitate dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in the kitchen and bar do not have sanitary dispensers for available paper towel.Acquire suitable paper towel dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An electrical switch in the kitchen does not have a cover, creating gaps in the wall that would be difficult to clean.Place cover over electrical switch.
    • 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 side of the shelves in the kitchen beside the dishwashing sink.Cover or finish shelving to make these surface cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were identified between the flooring and baseboards around the walk-in freezer door.Cover or seal indicated gaps to make this area easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility does not have a prepared written sanitation schedule. Provide a written cleaning plan.
  8. Risk Management 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)?
      • Dishwashing racks were not available onsite for the mechanical dishwasher. Provide suitable dishwashing racks to facilitate dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sinks in the kitchen and bar do not have sanitary dispensers for available paper towel.Acquire suitable paper towel dispensers.
  9. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Floor plans for food facility layout were not provided prior to construction. Layout of facility was reviewed onsite. Notify AHS prior to any modification of planned facility layout.