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Zillionaires Lounge & Bar

6256 99 Street NW Edmonton AB T6E 6C7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • The dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
  3. 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)?
      • The dishwasher was measured at 0ppm bleach/chlorine with bleach/chlorine test strips. Ensure that the indicated dishwasher is repaired to maintain a concentration of 100ppm bleach/chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the lower portion of the prep table across from the grill line. Ensure that the indicated area is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Unfinished wood observed in bar area and in kitchen. Paint/seal all unfinished wood.2. Baseboards are missing throughout the kitchen and around dishwashing area and handwashing sink.3. Hole was stuffed with a cloth in the back kitchen. Ensure to properly seal the hole with a finish that is smooth, easy to clean such as FRP or painted drywall.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer required.Walk-in cooler was measuring at around 5-8C. Ensure all coolers are maintaining temperatures of below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar, kitchen, and customer bathrooms are missing liquid soap and single use paper towels in functional dispensing units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Unfinished wood observed in bar area and in kitchen. Paint/seal all unfinished wood.2. Baseboards are missing throughout the kitchen and around dishwashing area and handwashing sink.3. Hole was stuffed with a cloth in the back kitchen. Ensure to properly seal the hole with a finish that is smooth, easy to clean such as FRP or painted drywall.