Bar Bricco
10347 Jasper Avenue NW Edmonton AB T5J 1Y5 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 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?
- - Dead mice seen in the trap near the cooler/freezer in the basement.- Mice droppings were noted on the floor around the dry food shelves in the basement and by the coolers/freezers in the basement. - Chef indicated pest management plan is in place but pest control records were not available on site. Ensure records are provided.\Check all corners or pest and clean up all mice and mice droppings in the facility and sanitize the affected areas.Remove items that are not in use from the facility.Ensure all exit and entry routes are sealed.Store dry food items in pest proof containers with lids.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temperature glasswasher was not reaching 71C at dish level nor 82C/180F on the external gauge. Glassware should be washed in any of the kitchen dishwashers until glasswasher is repaired.Ensure glasswasher can sanitize dishes at minimum temperature of 71C internally and 82C/180F on the external gauge.
- 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?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spoons were stored upright; however, the eating end was sticking upwards. Please invert the spoons to have the handles sticking up instead.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- 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)?
- Baking room high temperature dishwasher:Mutiple cycles were ran and the hot water temperature in the Sani cycle range from 58C to 65C. The dishwasher still needs servicing to ensure the hot water temperature at dish level is at least 71C.Use the other kitchen dishwashers for dishwashing until the baking room dishwasher is fixed.The baking room high temperature dishwasher
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher in the baking room is not in proper working order. Contact a technician to fix the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- Baking room dishwasher: The hot water temperature in the final rinse cycle ranges from 56C to 63C after running the equipment multiple times. Use the second dishwasher to clean and sanitize all dishes. Contact a technician to have the dishwasher serviced. The hot water temperature in the final rinse cycle must be at least 71C at dish level.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher in the baking room is not in proper working order. Contact a technician to fix the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions