Albert's Family Restaurant
96 Londonderry Mall NW Edmonton AB T5C 3C8 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was detected (0 ppm) in the sanitizer bucket near the cookline. Please ensure that an approved sanitizer solution is prepared and maintained at the proper concentration at all times. Maintain QUAT sanitizer at 200 ppm, and chlorine sanitizer at 100 ppm. Corrected onsite. The operator prepared a new sanitizer solution. Chlorine was detected at >100 ppm.**Please do not mix bleach with soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler by the cook line was measured at approximately 10C. The internal monitoring thermometer registered a temperature >10C. Ensure coolers are maintained at or below 4C at all times. Please do not store high-risk foods in the cooler. Please monitor the cooler and repair as required. Food was being transferred to another cooler during the inspection.Dec 22/25: The internal monitoring thermometer registered approximately 4 C in the bottom unit of the cooler. Toppings in the top compartment of the prep cooler were probed at approximately 8C. Please monitor temperatures. Keep cooler compartment covers closed when not in use. Maintain coolers at 4C or below at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available. Please obtain QUAT and chlorine sanitizer test strips to verify the concentration of sanitizers.Dec 22/25: QUAT sanitizer test strips were available. Please obtain chlorine sanitizer test strips for the glasswasher at the bar.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- More than two items of staff belongings were found on food preparation counters. Please remove all items not associated with food from these areas and ensure that staff personal belongings are stored separately from food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler by the cook line was measured at approximately 10C. The internal monitoring thermometer registered a temperature >10C. Ensure coolers are maintained at or below 4C at all times. Please do not store high-risk foods in the cooler. Please monitor the cooler and repair as required. Food was being transferred to another cooler during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available. Please obtain QUAT and chlorine sanitizer test strips to verify the concentration of sanitizers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monthly pest control records were not available for review. Please ensure pest control records are available onsite for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing on the light fixture(s) in the dry storage room. Please install a cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine was missing a lid and was being covered with black plastic bags taped in place.Please remove the plastic bags and install a proper lid for the ice machine. Plastic bags are not acceptable covers for the ice machine as they are not durable, cannot be easily cleaned, and may not be food safe.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention:- Floors under shelves- Floors in the dishwashing area- Along floor corners in the kitchen- Spaces between large equipment and countertopsPlease conduct a deep clean and maintain cleanliness.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- A small section of the counter behind the handwashing sink across from the dishwashing sinks is observed to be in disrepair and is not smooth and easily cleanable. Ensure that the indicated area is repaired to be smooth, durable, easily cleanable and resistant to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease and/or grime is observed around the grease trap below the dishwashing area. Ensure that the indicated areas are cleaned and sanitized.
- 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
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the cookline was obstructed with food and bin in the basin. Staff was asked to relocate the food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A piece of duct tape is observed on the counter behind the handwashing sink across from the dishwashing sinks. Ensure that the duct tape is removed or replaced with a material that is smooth, durable, easily cleanable and resistant to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grease and/or grime is observed around the grease trap below the dishwashing area. 2. A buildup of grime is observed in the cabinet beneath the handwashing sink in the bar area.1-2. Ensure that the indicated areas are cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?