A Food Fair
15810 100 Avenue NW Edmonton AB T5P 0L2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- 1. The ventilation hood (canopy) has an accumulation of grease and soot, particularly above the grill. The service sticker indicates the ventilation hood was due for servicing in April 2025. Please ensure the hood is cleaned and a servicing appointment is booked to prevent contamination and fire hazards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove accumulated dirt and food debris:Food cartsDough mixer head
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A staff member’s phone was observed on a cutting board in the main kitchen. The operator was instructed to relocate the phone immediately, and the cutting board was washed and sanitized. All staff personal belongings must be stored away from food, food-contact equipment, and food preparation areas.2. Bags of rice and potatoes were observed stored directly on the floor in the dry storage room. These were relocated by the operator. All food items must be stored at least 6 inches off the floor to prevent contamination from dirt, moisture, or pests.
- 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 expired October 2025. Ensure the current permit is printed and posted in a location visible to customers.
- 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. The ventilation hood (canopy) has an accumulation of grease and soot, particularly above the grill. The service sticker indicates the ventilation hood was due for servicing in April 2025. Please ensure the hood is cleaned and a servicing appointment is booked to prevent contamination and fire hazards.2. The dump sink faucet was observed leaking, and the sanitizer dispensers connected to the sink were also leaking. The operator indicated that a service request has already been submitted for repairs. Please ensure these are repaired promptly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove accumulated dirt and food debris:Dishwasher (interior and exterior)Food cartsDough mixer head
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Required chlorine and Quats test papers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Required chlorine and Quats test papers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Required chlorine and Quats test papers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following item/area- Ceiling tiles in kitchen -> observed some accumulation of dust/debris.- Dish pit area -> wall surfaces and under the dish area.- Shelving and tray under the Avantco brand equipment in kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed a bag of potatoes directly on the floor of the kitchen.Observed a couple bags of rice directly on the floor in the storage room.
- 09. Are chemicals stored and handled in a safe manner?
- Observed approx. 3- 4 spray bottles with no labels for it's content inside.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing 100PM of chlorine sanitizer.Tested 3X. Sanitizer strength maybe low.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Required chlorine and Quats test papers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Additional cleaning required exhaust system filters. Observed accumulation of grease and debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning for following item/area- Ceiling tiles in kitchen -> observed some accumulation of dust/debris.- Dish pit area -> wall surfaces and under the dish area.- Shelving and tray under the Avantco brand equipment in kitchen.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?