Amazone Playzone - Kitchen
3210 118 Avenue NW Edmonton AB T5W 4W1 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza observed to be thawing at room temperature. This was corrected onsite. Pizza was moved in the walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Milk fridge noted to be at 9.1C. Milk was removed and relocated into another refrigerator. Ensure temperature is monitored and ensure it remains under 4C for cold food. All other refrigeration units noted to be under 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Expired QUAT test strips observed (2024). QUAT sanitizer solution noted. Ensure valid test strips are available. It appears that toys are washed with bleach. Ensure test strips for bleach solution is available to ensure adequate concentration (this appears to be outstanding from a previous inspection).
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Several play tiles (foam like play tiles) were noted in the kitchen. These appears to be used for protecting other food prep areas. Ensure all areas are easily cleanable and impervious to moisture. This was corrected during the visit.
- 20. Do food handlers at the facility have adequate food safety training?
- *No food safety course that meets section 31 of the Food Regulation was observed. Ensure food safety course is obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Several areas needed to be cleaned. Areas discussed onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) Quat test strips were received. However, the test strips had an expiry date of Nov. 1, 2024. A new batch of quat test strips have been ordered. The manager will provide an update once they are received.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) Quat test strips were received. However, the test strips had an expiry date of Nov. 1, 2024. A new batch of quat test strips have been ordered. The manager will provide an update once they are received.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- (1) Various bottles of alcohol hand sanitizers had expiry dates in 2023.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) Cleaning records were not available. Laminated cleaning checklists are posted on the kitchen wall. Staff are supposed to be checking off tasks as they complete them every day. The checklists then get erased and reused the following day. Discussed with the manager that records need to be kept. If they want to continue using the erasable cleaning checklists, they can scan a copy of the checklist at the end of the day before erasing it and keep the record.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- (1) Used cleaning cloths were not being kept in a sanitizer solution between uses and cloths were not being used only once. There were limited amounts of clean cloths in the back of the kitchen. Options are to keep cleaning cloths in a sanitizer solution bucket between uses or having a sufficient supply of cleaning cloths to be used only once. If using cloths only once, ensure there is a "clean" cloths supply or container and a designated "dirty" cloths container.
- 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?
- (1) Temperature logs were not up to date. There were no temperature logs available for January 2025. Temperature readings for the walk-in cooler were taken using the gauge at the door. The readings on the gauge were not accurate. It read 5°C but the actual temperature inside the unit was 1°C. Ensure accurate and up to date temperature logs are being kept for all units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) Not all cooling units were equipped with working thermometers. The temperature gauge on the walk-in cooler wall was not accurate. The temperature gauge showed 5°C, however, the internal temperature was reading at 1°C. The milk cooler did not have a thermometer at the time of inspection. The manager moved a thermometer from the front display cooler into the milk cooler. Ensure all cooling units have working thermometers.(2) The front milk fridge temperature readings were at 5.9°C - 6.7°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) Dishwasher temperature logs were not being done. The temperature of the sanitizing cycle of the machine was not being checked on a regular basis. The dishwasher does not reach the required maximum temperature during the first run. It requires at least three runs before it reaches the required maximum temperature for the sanitizing cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) There were no test strips available on site for testing the DS1 sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- (1) CDI - There was no soap in the dishwash area hand sink. The operator immediately refilled the soap dispenser. Ensure hand washing supplies are available at all times at the hand wash sinks.(2) CDI - Two empty black buckets were being kept in the basin of the food prep hand wash sink. The operator immediately removed the buckets from the sink basin. Ensure all hand wash sinks are kept free of clutter and accessible at all times.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- (1) Individually portioned foods in the freezer and cooler did not have a date on them. All foods in storage should be dated to ensure they are used within the proper time. Ensure prep dates are written on the container or the packaging of portioned items.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- (1) Various bottles of alcohol hand sanitizers had expiry dates in 2023.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) Cleaning records were not available. Laminated cleaning checklists are posted on the kitchen wall. Staff are supposed to be checking off tasks as they complete them every day. The checklists then get erased and reused the following day. Discussed with the manager that records need to be kept. If they want to continue using the erasable cleaning checklists, they can scan a copy of the checklist at the end of the day before erasing it and keep the record.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *No bleach solution present to sanitize food contact surfaces. Vinegar is being used to clean counters
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips present on site to verify bleach solution concentration levels
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris and debris was observed underneath the deep fryer and preop table refrigerator. Please ensure food debris and grease is removed to prevent the attraction of pests.
- 23. Is the facility maintained in a clean and sanitary condition?