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Allen Gray Continuing Care Centre - Kitchen

5005 28 Avenue NW Edmonton AB T6L 7G1 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QAC sanitizer was initially measuring less than 200ppm - the bottle was changed during the inspection and then measured 200ppm. Staff change and test the solution every 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving in the cabinet used for cup storage was in disrepair - staff advise that it is already scheduled for replacement.*Ensure that this is repaired/replaced so that it is smooth, non-absorbent and easy-to-clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Bottled drinks and other food items stored haphazardly with non-food items in one of the drawers next to the entrance to the dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is dust build up around a rusty ceiling vent in the dishwashing area.X There is mold growth on the walk-in cooler storage racks.X Food splatter noted on the underside of the industrial mixer.X Syrup buildup noted on the underside of the juice dispenser above the nozzles.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Used wiping cloths were stored on the tabletop. These were moved into 200 ppm Quat solutions during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Scoops with handles in the containers of dry goods were noted. These were removed during the inspection. Ensure scoops for the dry goods bins are stored in a manner that prevents contamination of the bulk supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand washing sink in the dish washing area had dirty dishes stored in it. These were removed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is food debris / buildup on the underside of the industrial mixer, grill, splashguard, etc. X There is mold growth on the walk-in cooler shelving.X There is a brown growth in the chute / underneath the ice and water dispenser.X The underside of the juice dispenser has a buildup of syrup above the nozzles.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X There was an uncovered and unlabeled cup of Instant Drink and Food Thickener on top of the prep table shelf. This was covered during the inspection and will be labeled moving forward.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The large high temperature dishwasher temperature recorded at the dish level did not reach the minimum required 71C at the dish level during the visit. The maximum temperature recorded at the dish level was ~67-68C.The final rinse temperature on the dishwasher gauge read ~75C (~167F) on the dial. Site operator advised to use the other high temperature dishwasher or switch to manual sanitizing / single service utensils if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There was mold growth noted in the ice machine near the front grill line area.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the industrial mixer had a buildup of food debris on it.X The industrial can opener had a buildup of food debris on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is a buildup of grime on the floor tiles underneath the prep tables.