All Happy Family Restaurant - Kitchen 2
10011 106 Avenue NW Edmonton AB T5H 0N8 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cut vinegar container was observed to be re-used to store vegetable food products. Please ensure proper food grade containers in good condition are used for food storage purposes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A stainless steel bowl of cut vegetables and a container of chopped broccoli were observed on the kitchen countertop and not used during service. Requested operator place products into the cooler unit and refrigerate. Please ensure all cut produce is properly refrigerated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The bottom portion of the sandwich prep cooler section on the side closest to the grill was measured at approximately 9.6C using a probe thermometer. Requested all refrigerated food products on the following side to be transferred to the walk in cooler. Please ensure corrective actions are taken and ensure both sides of the sandwich prep cooler is functioning properly and can maintain a temperature of 4 degrees Celsius or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front counter handwashing station was missing paper towels. The operator refilled station with paper towels. Please ensure all handwashing stations are fully stocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- No chlorine measured at the end of the cycle. Currently are using the dishwasher in the main kitchen and not this.Prior to using the dishwasher again have serviced to ensure chlorine is at 100ppm at end of cycle.
- 15. Is the facility free of a pest infestation?
- Live cockroaches were seen under table in the kitchen and crawling up the dishwasher. Previous pest control reports did not have any cockroaches on this kitchen.Consult with pest control company to ensure proper steps are being taken on this side of the restaurant.
- 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
0 infractions
- Demand Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- -Raw meat was being directly cut on the wooden cutting block, which had a worn and split surface. Do not handle food, such as raw meat directly on this cutting block, as this block cannot be properly washed and sanitized, as its surface is not smooth and intact, which will trap and grow bacteria and also attract cockroaches. Use a cutting board in good condition instead for cutting raw meat or handling any food.
- 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?
- -No other complaints regarding cockroaches received. -There were cockroaches found in traps.-Pest control records available. Monthly assessments being conducted. Continue to regularly monitor and implement control measures for cockroaches.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Used woks and were placed in the furnace room. This may contaminate the woks and may attract cockroaches due to the grease. Thoroughly wash and sanitize the woks and place them in an appropriate location that will prevent them from being contaminated.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The following areas had a build up of food and grease: underneath the dishwasher; underneath the flat top grills; under the prep coolers in the middle of the kitchen; under the chopping block; under the sinks next to the chopping block. -There was clutter underneath the dishwasher (bowls, equipment).The above area must be thoroughly cleaned and sanitized to prevent attracting cockroaches. The clutter must be removed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -The was a metal bowl placed directly into a corn starch bin. Keep scoops such as the bowl out of food bins to prevent contamination. This was removed immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Thermometers used by the facility were not providing accurate temperature readings. You must obtain multiple thermometers (recommend probe thermometers) capable of measuring a wide range of temperatures, from cooking temperatures, to cold holding temperatures. You must check cooking, hot holding and cold holding temperatures frequently (once or twice per day)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The Kitchen 2 dishwasher sanitizing cycle was measured at 0 ppm chlorine. The dishwasher must be able to dispense a concentration of at least 100 ppm chlorine. It appeared that the lines for the detergent and chorine were mixed up. Place the lines in the correct chemical. Flush the lines and do not use this dishwasher until it can be verified that the sanitizing cycle is able to achieve a minimum concentration of 100 ppm.
- 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?
- -There were 2 metal bowls filled with onion roots in the hot water tank room. It was indicated these were not for customers and were being discarded.Do not place these here as they may attract pests. Discard immediately or keep them in tightly covered garbage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- -In Kitchen 2, there was a build up of food and debris on the underside of the 2 compartment sink.-In Kitchen 2, the floor underneath the cooking line had a build up of food, grease and debris.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions