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Banh Mi Day

11765 Jasper Avenue NW Edmonton AB T5K 0N4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both pails of bleach sanitizer (w/ towels) were measured at 0ppm. Operator was informed of concentration and to replace solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with rinse agent, the detergent jug was empty and was replaced during the inspection. Maximum hot water temperature was at 73C. Two compartment sink was equipped with detergent and bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were present. Please obtain chlorine test strips for bleach solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was obstructed with a mandolin at the start of inspection, and it was removed during the inspection.Staff washroom soap dispenser and soap bottle were empty at the time. Operator indicated the soap dispenser tip was plugged. It was corrected during the inspection. Bottle of soap was also refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher was leaking on the side and floor showed pooling of water. Please repair or replace unit.Meat slicer was clean - good.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning clothes were observed on the prep table where food handling was ongoing in the kitchen. Quat sanitizer was not at adequate concentration. Fresh solution was prepared and tested between 200-400ppm of quats, and wiping clothes were immersed in the sanitizer.Ensure cleaning clothes are in a sanitizer or in laundry when not in use. .
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bag of salt was stored on the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Single use paper towel was missing from the dispenser in the staff washroom.Please ensure that the hand sinks have adequate supplies for handwashing and ensure that the single use paper towel is stored in the single use paper towel dispenser to help prevent potential contamination.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bag of salt was stored on the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Single use paper towel was missing from the dispenser in the staff washroom.Please ensure that the hand sinks have adequate supplies for handwashing and ensure that the single use paper towel is stored in the single use paper towel dispenser to help prevent potential contamination.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer solution was 50ppm. CDI. Another sanitizer was prepared at the time of the site visit and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There were some dishes and closed food containers under the single use paper towel dispenser in the food prep kitchen. 2) Bag of salt was stored on the ground.Please ensure that the area under the single use paper towel is kept free of food and food related items to prevent potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some personal and non-food related items were stored on the food preparation counter. CDI. The non-food related items were moved to their designated area.2) Reusable grocery bag was stored on top of single use utensils. CDI. The reusable grocery bag was moved to another designated area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Single use paper towel was missing from the dispenser in the food prep area. CDI. Single use paper towel was placed by the hand sink.2) Single use paper towel was present outside the dispenser in the front food prep area.3) Single use paper towel was missing from the dispenser in the staff washroom.Please ensure that the hand sinks have adequate supplies for handwashing and ensure that the single use paper towel is stored in the single use paper towel dispenser to help prevent potential contamination.