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Allen Gray Continuing Care Centre - Serveries

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

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed uncovered food items (pink mouse) in fridge in unit 3-300 servery. Reviewed ensuring that all food products are protected from contamination during transport and storage. If items are left in the servery ensure food item(s) are covered and labeled. Food products should be labeled with date to ensure adequate turnover of products.Observed single use disposable utensils stored in plastic drawer units with utensils facing all directions. Reviewed public health rational for storage to prevent contamination. Re-organize drawers to ensure that the business ends (food side) of utensils face the same direction.Observed staff beverages on servery countertops. Reviewed ensuring that staff food and/or personal items are stored in designated areas and away from food areas or soiled/contaminated areas (ie. laundry room, soiled utility room, etc).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two meals on counter in 2-100 servery. Staff indicated that 1 meal was refused by client and the other meal was for a client that was away and would not return until 1:30pm. Reviewed safe storage of food practices. Food items cannot be stored at room temperature for extended periods of time, food must be kept at 4.0 C or colder OR 60 C or hotter. Find a safe alternative process for meals for clients that cannot attend meal service. Reviewed that food items are placed in fridge for storage must be reheated and temperature confirmed with a calibrated probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is build up in the ice machine in the common space between the 3 units on the 2nd floor.
  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X Scoop for drink thickener was buried inside the container in the servery area. This was stored with its handle out of the product during the visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X There is build up in the ice machine in the common space between the 3 units on the 2nd floor.
  5. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some scoops for dry goods like thickeners were stored in the bulk product with their handles in the product. These were removed during the inspection. Ensure scoops for dry goods are stored in a manner that prevents contamination of the bulk supply.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed oxivir tb & prevention wipes in and around serveries. Ensure food safe sanitizer is available for use in serveries.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed items stored under sink in servery in Aspen, Willow, and Birch units. Remove equipment from under sink. Observed scoop for sugar and/or thickener with scoop handle stored directly in food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Digital thermometers in units Aspen, Birch, Fir are not accurate. Fridges verified at 4C or less when thermometers indicate >4.0 C. Temperature logs for fridges observed being recorded at >4.0 C without corrective actions. Ensure that cold storage units are maintained at 4.0 C or colder at all times. Ensure that staff are taking immediate action if cooler/fridge is observed at greater than 4.0 C. Replace thermometers. Ensure staff are aware of corrective actions if temperature is above 4.0 C
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The refrigerator on the 3rd floor 200 wing measured ~7C during the inspection. The temperature dial was set below the recommended setting (warmer). The temperature dial was adjusted to a cooler setting during the inspection and was able to cool down to at least 4C.X The refrigerator on the 2nd floor 100 wing measured ~ 8C during the inspection. The temperature dial was adjusted to the coldest setting during the inspection but only cooled down to ~5C during the inspection. Monitor the temperature and repair the refrigerator as needed if it cannot maintain a temperature of 4C or less.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the second floor 100 Wing (Aspen) was verified at 5-6 C. Fridge adjusted during inspection. Check fridge in 1 hour to ensure unit can maintain a temperature of 4.0 C or less. If unit cannot maintain a temperature of 4.0 C remove food product, keep fridge empty, and have fridge repaired or replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the third floor common area contains food products for medication. Fridge is missing thermometer. Install thermometer in third floor common area fridge.