Audrey's Kitchen & Wyatt's Lounge
5230 50 Avenue Leduc AB T9E 6V2 · Food - General
6 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer, in the sanitizer bucket, was 50ppm. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat loaf was observed in the three-compartment sink. The staff reported that it had just been taken out. The meat was then placed under cold running water.
- 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 ceiling above the dishwasher had been cut out for repairs related to a water leak. Additionally, a section of the ceiling above the dishwashing area showed signs of disrepair due to previous water damage.A service sticker on the hood vent indicated that maintenance was due in 2023. Staff stated that servicing had been completed since then and will confirm the exact date of service and provide the information to the PHI.The light fixtures, at the back of the kitchen above the food preparation area, were missing light covers. To prevent the risk of contamination, please ensure that all light bulbs are either shatterproof or that fixtures are properly equipped with light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease on the hood vent filters. There was an accumulation of dust and leaves in the air vents above the food preparation area. There was grime build up in the hard-to-reach areas such as the floor corners and in between equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths are left on counter tops and are not stored in sanitizer solution. Sanitizer concentration of sanitizer solution is recorded nil. Operator is educated about the use of wiping cloths. Information sheet about the use of wiping cloths is provided to the operator. Operator prepared fresh sanitizer solution at the time of inspection and new wiping cloths are provided in the sanitizer solution.
- 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 are not provided to test sanitizer level of the glass washer. Operator is advised to provide test strips for iodine.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches so that kitchen floor under them can be maintained clean and monitored for insect/ pest activity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Quat sanitizer test strips were not observed.Please obtain Quat test strips.July 09, 2024: The required Quat sanitizer test strips were not observed. Please obtain Quat test strips to monitor/verify the concentration of Quat sanitizer solutions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counters.2. No prepared sanitizer solution was observed at the time of inspection. The staff dispensed an un-approved product (Oxivir Plus) for the food contact surfaces during inspection.The Public Health Inspector educated the staff present on how to dispense the appropriate Quat sanitizer solution from the facility's chemical dispenser.Please ensure the appropriate sanitizer solution (Quat) is dispensed and cleaning cloths stored in the solution when not in use. 200ppm Quat solution concentration must be maintained at all times. Quat test strips are required to measure the concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large quantity of eggs and shredded potato's were left on the kitchen counter for use in food preparation. The staff was advised to move the food items back into the cooler and bring them out in small quantities as needed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were not observed.Please obtain Quat test strips.
- 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?
- ***Pest control records not observed. Please ensure pest monitoring is done monthly and records for pest control are kept. Attached to this report is a template you can use.June 24, 2024: Pest control records were still not observed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths for the food contact surfaces are not stored in sanitizer solution while in use. Operator prepared sanitizer solution at the time of inspection and transferred wiping cloths to the sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food related materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor so that floor under them can be monitored for insect/ pest infestation.
- 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?
- ***Pest control records not observed. Please ensure pest monitoring is done monthly and records for pest control are kept. Attached to this report is a template you can use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the tap handle on the large sink at the back is repaired with a tape. This is not an acceptable repair. Please properly repair the tap handle.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?