Wood Buffalo Bar & Grill - Kitchen
10 - 1090 Highway 813 Wabasca AB T0G 2K0 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various boxes of food items were observed to be stored directly on the ground in the walk-in cooler and freezer. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.**Update (November 13, 2025): Operator stated they are obtaining additional chest freezers for the facility so that food items are not stored directly on the floor, however, they are awaiting approval from head office. In the interim, food items must be stored on proper shelving, racks, pallets to improve ease of access for cleaning and to prevent cross contamination of stored food items.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips on the wall next to the dishwashing sink were observed to have expired in August 2025.Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.**Update (November 13, 2025): Operator submitted invoice for purchase of QUATS test strips, which are set to arrive to the facility on November 28, 2025. Please send a picture to Public Health Inspector of the test strips in the facility once they arrive.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A package of Cracker Barrel pizza mozzarella cheese was observed to be spoiled. PHI discarded item into the garbage during the inspection.Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various boxes of food items were observed to be stored directly on the ground in the walk-in cooler and freezer. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips on the wall next to the dishwashing sink were observed to have expired in August 2025.Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & food equipment.
- 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?
- Old food handling permit was observed to be displayed on the wall at the front counter. New food handling permit was printed and posted on the wall during the inspection. Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine in the bar area was observed to have a build-up of slime on the ice making compartment and filter. Please ensure the above noted areas are thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- A liquid spill and dead insects were observed underneath the metal preparation table in the back of the kitchen. Ensure the area where the liquid spill is located is thoroughly cleaned and sanitized. Food debris and spills must be attended to in a timely manner to prevent pest attraction and harborage.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas are not being kept clean and sanitary: 1. The walls behind the dishwasher 2. The walls and area surrounding the waste bin next to the two-compartment sink3. The underside of the preparation cooler lidEnsure these areas are thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution present in the kitchen. Kitchen manager was able to fill a sanitizer bottle with sanitizer solution & labeled it with a permanent marker to identify the contents. Ensure that surface sanitizer solutions are present during food preparation/handling to prevent contamination of food that comes into contact with food preparation surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- A squeeze bottle with blue liquid on the sink in the back room of the kitchen was unlabeled. Kitchen Manager confirmed it was soap. PHI had manager label the bottle with a permanent marker. Ensure that chemicals, cleansers & similar agents are labeled correctly to identify the contents to prevent accidental/inappropriate usage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A bulk bag of rice in the back room of the kitchen contained two plastic rice scoop cups without a handle stored directly in the product. PHI had kitchen manager remove the plastic scoop cups. Ensure that scoops have a handle and is not directly stored in the bulk dry food supply to prevent cross contamination.2. A metal vegetable/fruit peeler was visibly soiled with debris. PHI had kitchen manager clean this. Ensure that all food utensils or equipment in the kitchen are maintained in a clean and sanitary condition. 3. A grey plastic spatula was found in disrepair. PHI had kitchen manager discard this into the garbage. Ensure all utensils used in the kitchen are in good repair so they can be effectively cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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 floor tiles have been removed inside and near the walk-in cooler area. The exposed surfaces are not smooth and easily cleanable.Ensure that flooring surfaces are maintained with material that is durable, smooth, non-porous, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice scoop was left in the ice machine with its handle touching the ice. Operator placed the ice scoop in the designated holder during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the door of deep fryers were noted to have buildup of grease.Ensure that the deep-frying area and all equipment surfaces are routinely cleaned to prevent buildup of grease and food debris.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to monitor concentration of chemical sanitizer (QUAT) for surface disinfection were noted to be expired at the time of inspection.Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of surfaces.
- 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?
- The food handling permit on display was expired.Ensure that valid food handling permit is printed and displayed visible to the public at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was noted to be in disrepair. Operator discarded the strainer during inspection.Ensure that all food utensils and equipment are in good repair to prevent physical contamination of foods from broken pieces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?