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YEG Grill

7207 28 Avenue NW Edmonton AB T6K 2Z3 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The double door cooler opposite the entry door was measured at 18C. Tomato in the cooler was moldy. Tomato box in the cooler was removed during inspection. Ensure tomato is discarded and cooler is not used for high risk food unless it can be maintained below 4C.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have a sanitizer solution prepared at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep fat fryer is not completely under the canopy and greasy vapours are escaping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment is being stored in the faciliy, including a dirty ice maker. Please remove all unused equipment, including coolers, dishes, personal articles.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have a sanitizer solution prepared at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep fat fryer is not completely under the canopy and greasy vapours are escaping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment is being stored in the faciliy, including a dirty ice maker. Please remove all unused equipment, including coolers, dishes, personal articles.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have a sanitizer solution prepared at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not operational. Facility only has a 1 compartment sink and cannot do dishes manually.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep fat fryer is not completely under the canopy and greasy vapours are escaping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unused equipment is being stored in the faciliy, including a dirty ice maker. Please remove all unused equipment, including coolers, dishes, personal articles.