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Albert's Family Restaurant

5107 99 Street NW Edmonton AB T6E 5B7 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Utensils hanging over the waffle prep table have dust accumulation and require cleaning.b. The waffle maker has grease and food particle buildup in its crevices.-Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Several used, wet cleaning cloths were left on the service counter and one on the waffle prep table. -Cleaning cloths must be stored in a sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Chicken was thawing in a bowl of standing water and had a surface temperature of 12C.-Proper thawing procedures were reviewed with the supervisor. -Thawing must occur under refrigeration or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. A dirty dish was found in the dry storage area.b. Utensils hanging over the waffle prep table have dust accumulation and require cleaning.c. The waffle maker has grease and food particle buildup in its crevices.d. The bulk food scoop stored in the rice bin had no handle.e. The scoop in the flour bin under the waffle prep table was stored directly in the food bin, with the handle in contact with the flour.-Equipment and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the prep table in the main kitchen has dirt accumulation and requires cleaning.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Quats being used as a sanitizer for preparation counters/surfaces, measured at 0 ppm.Action taken:-Staff was instructed to prepare a fresh Quats solution, which was measured at 200 ppm.-Education was provided to the staff to regularly monitor the strength of the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A carton of eggs was stored at room temperature, measured at 16C. 2. Sliced lettuce was stored at room temperature, measured at 20C. Action taken:-Time and temperature abuse was discussed with the staff.-Staff was instructed to put the eggs under refrigeration. Eggs should be stored at 7C or less. -Staff was instructed to move the lettuce container inside the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine were expired. Action required:-Please purchase new test papers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -In the cleaned utensil section, some of the cutting boards were observed to be heavily used, have damaged surfaces, having deep cracks filled with dirtAction required:-Please discard the damaged cutting boards and replace with new ones. Damaged cutting boards are not easily cleanable and are the major factor for cross-contamination inside the food facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceilings at most parts in the main kitchen had dirt/debris accumulation. 2. Some of the knives at the knife holder were oily/used3. Ventilation hood had oil accumulation.4. The floor of the main kitchen area required cleaning. Action required:-Please clean the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Noted the following sanitation/housekeeping issues: - Black dust accumulated on some ceiling tiles in the kitchen.-Floors below the kitchen equipment and hard-to-reach areas require cleaning.