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Allstars Indoor Playland - Kitchen

9510 12 Avenue SW Edmonton AB T6X 0J5 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Staff personal items (ex. purse, backpack, headphones etc.) were stored on food preparation and storage solutions in the kitchen. Ensure staff keep their personal items in designated spaces outside of the kitchen
  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - The automatic dispensers for the QUAT sanitizer solutions needed to be calibrated. One was measuring at 50ppm and the other at 500ppm. Please ensure a 200ppm QUAT solution is used for sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The commercial washer was not reaching sanitizing temperatures
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. Foods in the freezer need to be covered. Please store in containers with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Refrigerators in the kitchen did not have thermometers for temperature verification. Ensure thermometers are available. It is strongly recommended that temperature logs are kept of all refrigerators.
    • 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 following had been addressed:-The hand sink behind the front counter was working.The following was outstanding:-The hand sink in the kitchen had a drip from the tap. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The freezer used to store items to be deep fried had a build up of ice and food debris. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Food storage shelves in the kitchen had a build-up of dust and it looked like cardboard liner had not been changed recently.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. Foods in the freezer need to be covered. Please store in containers with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Refrigerators in the kitchen did not have thermometers for temperature verification. Ensure thermometers are available. It is strongly recommended that temperature logs are kept of all refrigerators.
    • 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 hand sink behind the front counter was out of service. Please repair.-The hand sink in the kitchen had a drip from the tap. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The freezer used to store items to be deep fried had a build up of ice and food debris. Please clean.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher was not operating correctly. The wash and rinse temperature were not being met.Prep dishes were observed in dishwasher at time of inspection.Please use the 2 sink method in the dishwashing sinks for all dishes until approved to use the commercial dishwasher once repaired.
  6. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff were noted to use a vape while in kitchen area. Staff were advised to put all vapes away. Discussed with manager at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.The fridge was at 7C: Dough was being stored covered. Please ensure the fridge is at 4C or less. If the fridge is not able to be maintained below 4C, perishable food cannot be stored in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher was not operating correctly. The wash and rinse temperature were not being met.Prep dishes were observed in dishwasher at time of inspection.Please use the 2 sink method in the dishwashing sinks for all dishes until approved to use the commercial dishwasher once repaired.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature sanitizer was not reaching sanitizing temperatures. Please repair.*Discussed using the 2-sink method until repaired
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge used to store fruit was measured at 8-10C. Please ensure the fridge is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high temperature sanitizer was not reaching sanitizing temperatures. Please repair.*Discussed using the 2-sink method until repaired
  10. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -The scoop for ice was stored on top of the ice maker, which is a contaminated surface. Please store in a food safe container.
    • 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 fruit flies in the area of the fountain pop dispenser. Please address.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Last Inspection:- The cupboard underneath the soda fountain was badly damaged and no longer easy to lean.- The paint on the walls all around the dishwashing area and the ice machine was chipped and peeling. -Caulking behind the dishwashing sink was not creating an adequate seal. -One of the fridges on the bottom of the food prep line had a broken seal. Current Inspection:-Walls in the kitchen patched but not sealed-Fridge seal not repaired-The bottom of the cupboard was still not reapaired
  11. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • -There was expired milk in the kitchen. Ensure all expired foods are thrown away.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There were no bottles of sanitizer observed in the kitchen. Ensure sanitizer is available and used on food contact surfaces.-There were no test strips observed, Ensure test strips are available.-Unclean towels were left on counters. Ensure towels are used once and then immediately placed in a container for washing.
    • 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?
      • -Ketchup was being stored in the aluminum can it came in. Once opened ketchup should not be stored in the can due to chemical leaching. Please use a food safe container.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Raw bacon was stored over top of cheese in the prep line coolers; this could lead to contamination of the cheese. Ensure raw bacon is stored on the bottom shelf to prevent contamination.-The scoop for ice was stored on top of the ice maker, which is a contaminated surface. Please store in a food safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Last Inspection:- The dry food storage shelves were all covered in dust. Please clean the shelves.Current Inspection:-Dry food storage areas were visibly dusty. Please clean-Cutting board and food cooking pan storage areas were visibly unclean. Please clean.- Flour was stored open and uncovered. Please cover,-Water jug storage shelf had spilled pop. Please clean.-Hot holding unit for gravy was covered in spills. Please clean.-The fountain soda machine was unclean. Please clean
    • 09. Are chemicals stored and handled in a safe manner?
      • Last Inspection:-Bottles of sanitizer in the kitchen were not labeled. Please ensure that all chemical bottles are labelledCurrent Inspection:- No sanitizer bottles were stored in the kitchen. There was one bottle observed in the main play space and it was not labelled. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cut fruit was left on the counter. No one was observed cutting the fruit during the inspection. Cut fruit needs to be maintained at a temperature of 4C 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 kitchen hand sink was not accessible. A chair was being stored in front of it.
    • 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 fruit flies in the area of the fountain pop dispenser. Please address.
    • 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 following areas were damaged:- The cupboard underneath the soda fountain was badly damaged and no longer easy to lean. Ensure damaged materials are removed and replaced with materials in good repair.- The paint on the walls all around the dishwashing area and the ice machine was chipped and peeling. Ensure the surface is repaired so that it is smooth, easy to clean and impervious to moisture.-Caulking behind the dishwashing sink was not creating an adequate seal. Please repair.-One of the fridges on the bottom of the food prep line had a broken seal. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility is in need of a deep cleaning:-Floors had multiple spills and were slippery due to grease-Ceilings, walls, equipment, storage areas and countertops had a build up of dust and debris. Please clean.-The cooking ventilation area had a build up of grease and dust. Please repair.- The floor underneath and around storage areas was visibly unclean and had a build up of garbage, dust, debris and spilled/dropped foods-The hand sink in the front retail area had a build up of calcium. Please clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • -There were large containers of grease stored underneath the dishwashing sink. Please remove.