Awake Cafe
11029 9 Avenue NW Edmonton AB T6J 6T5 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Once again wiping cloths used to wipe the cappuccino/coffee machine wands are not being immersed in a sanitizer solution in between uses.- A separate 100 ppm chlorine solution was prepared for the storage of the cloths.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dispensers used for the bulk sugar and flour are not equipped with handles and are stored in contact with the foods.- Use dispensers with handles and store out of the bulk food containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food particle buildup noted on the floor under the bulk food bins (back storage room).2. Unused/broken waffle makers located in the back storage room have visible food particles on them. - Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cloth used to wipe the cappuccino/coffee machine wand was not stored in sanitizer solution after each use. - Staff were instructed to prepare a sanitizer solution for this purpose.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ham and Cheese croissants are stored in the front display cooler which is currently not operational as a cooler. Temperature measured at 18C. Foods discarded.- High risk foods are to be stored at less than 4C or greater than 60C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bulk food dispensers (flour/sugar) are being stored directly in the bin, in contact with the foods.- Use dispensers with handles and stored out of the foods.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food particle buildup noted on the floor under the bulk food bins (back storage room).2. Unused/broken waffle makers located in the back storage room have visible food particles on them. - Cleaning required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- Observed a staff member dry clean dishware from the dishwasher with a reusable cloth towel.- Discontinue this practice and allow dishware to air dry. If necessary, use a single use paper towel to absorb any extra water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?