Atlas Cafe
10588 109 Street NW Edmonton AB T5H 3B2 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Currently facility is only able to perform Intermediate food handling. This means, that soups, meats, other foods cannot be cooked, cooled and reserved. All food to be prepared for consumption with no service of food pre-prepared by the facility. Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bleach was being mixed with soap to prepare sanitizer solutions. Use unscented, no fabric protection, bleach to prepare chlorine sanitizer solution. Do not add additional products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The glass refrigerator was being used to cool items, which was raising the temperature of the refrigerator. Ensure that items are cooled rapidly, but in a way that will not raise the temperature of the refrigerator. Use Methods such as:• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for testing sanitizer solution concentrations.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Currently facility is only able to perform Intermediate food handling. This means, that soups, meats, other foods cannot be cooked, cooled and reserved. All food to be prepared for consumption with no service of food pre-prepared by the facility. Remove menu items that require pre-cooking, or apply for a permit that allows for additional food preparation steps.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- 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 high-temperature dishwasher had not been repaired yet. Operator said due to Christmas time, they were not able to contact the technician. The staff was using the back kitchen compartments for manually wash-rinse and sanitize the dishes.Actions taken/required:-IMMEDIATE ACTION IS REQUIRED.-Please call the technician immediately and get the servicing. -Meanwhile, the staff was instructed to use single-use disposable cups and plates for the customers to decrease the dishwashing load since the facility has 2 compartment sinks and using the 3-sink method in 2 sinks i.e., wash in first sink- rinse in second and then decontaminate (wash/scrub and sanitize) the first sink again to do final "sanitize" step. -For the kitchen cooking and serving equipment and utensils, staff was allowed to use 2 compartment dishwashing method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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 high-temperature dishwasher was not heating up at the time of inspection. Dishwasher must be serviced immediately to ensure it reaches a minimum final rinse temperature of 82C (180F) at the gauge. Dishes and utensils are to be manually washed and sanitized at the two-compartment sink until further notice.
- 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
- Risk Management 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)?
- The final rinse temperature of the dishwasher is only reaching 63C at dish level- it must reach a minimum of 71C inside the machine at dish level (or 82C/180 F at the gauge/manifold).Servicing is required immediately to ensure the dishwasher is reaching the required final rinse temperature.
- 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 hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink.Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 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 hot water faucet handle was not working and/or the hot water was turned off at the kitchen hand sink.Servicing required to ensure that hot and cold water is availale at the kitchen hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?