Barb's Kitchen Centre
9766 51 Avenue NW Edmonton AB T6E 0A6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available food-contact surface sanitizer was observed. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available. The operator prepared a 100ppm bleach/chlorine sanitizer solution during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No water was available at the designated handwashing sink. Ensure water is always available at the handwashing sink to help facilitate effective handwashing. The operator turned on a water valve and provided cold water at the handwashing sink during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Designated handwashing sink was present, however, there was no supply of hot water. Action required:-Please ensure that the handwashing sink must be accessible, equipped with hot/cold water supply, paper towels and soap dispenser.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water detected at the two-compartment dishwashing sink or the designated handwashing sink. The operator informed that there was a gas supply issue.Ensure the facility is supplied with hot and cold water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Reoccurring violation"- Chlorine test papers were not present. Action required:-Please purchase the chlorine test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Designated handwashing sink was present, however, there was no supply of hot water. Action required:-Please ensure that the handwashing sink must be accessible, equipped with hot/cold water supply, paper towels and soap dispenser.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Reoccurring violation"- Sanitizer papers were present but there was no reference paper to compare the color of test paper.Action required:-Test paper reference paper is required to compare and monitor the strength of the sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- "Reoccurring violation"-No designated handwashing sink observed in the kitchen. The facility was approved to use 2 compartment dishwashing sinks for washing hands just for preparing low risk food such as running baking classes. Since it was noted on the facilities website that the facility also provided cooking classes of high-risk food, such as Salmon, chicken gravy etc., they either need to cancel all the other classes except the baking (low-risk for which they were approved) OR install a designated hand-washing sink.
- 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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Sanitizer papers were present but there was no reference paper to compare the color of test paper.Action required:-Test paper reference paper is required to compare and monitor the strength of the sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -No designated handwashing sink observed in the kitchen. The facility was approved to use 2 compartment dishwashing sinks for washing hands just for preparing low risk food such as running baking classes. Since it was noted on the facilities website that the facility also provided cooking classes of high-risk food, such as Salmon, chicken gravy etc., they either need to cancel all the other classes except the baking (low-risk for which they were approved) OR install a designated hand-washing sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?