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Baijiu

101 - 10359 104 Street NW Edmonton AB T5J 1B9 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All sanitizer buckets on the cookline and the bar were at 0ppm of quats. Quat sanitizer was replaced during inspection, still dispensed 0ppm at the 2-comp sink. Sanitizer was prepared manually and tested at 200ppm.
    • 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?
      • An expired permit is posted at the facility. Ensure a valid food permit is posted at a visible location.
    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher was measured at 0ppm of iodine. Iodine test strip was not available. Ensure glassware is washed in the kitchen dishwasher until, the glasswasher can dispense iodine between 12.5 -25ppm. Obtain iodine strips and test glasswasher daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • APRIL 1, 2026; REPEATED VIOLATIONAll sanitizer buckets on the cookline and the bar were at 0ppm of quats. Quat sanitizer was replaced during inspection, still dispensed 0ppm at the 2-comp sink. Sanitizer was prepared manually and tested at 200ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily. UNTIL then, keep mixing manually.-----------------------------------------------------------------------------------------The quat sanitizer dispenser was non-functional. Dispensed solution was at 0ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning clothes were on the kitchen counters.- The sanitizer dispenser was dispensing solution with 0ppm of quats.- Staff prepared sanitizer manually, measured between 200-400ppm of quats.Ensure quat sanitizer is maintained between 200-400ppm and cleaning clothes are immersed in sanitizer.
    • 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 ventilation system on the cook line is due for professional maintenance since May.
    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The quat sanitizer dispenser was non-functional. Dispensed solution was at 0ppm. Ensure dispenser and its lines are serviced to dispense between 200-400ppm of quats. Monitor sanitizer concentration daily
  3. Initial Inspection

    2 infractions

    • 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 floor surface in the back delivery area is not smooth and easy to clean. Replace the wood flooring with a material which is smooth, easy to clean and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A significant buildup of soil, debris and dirt was noted on the wood flooring in the back delivery area. Clean the soil /debris noted on the floor.