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Basil Box

FC7 - 10025 102A Avenue NW Edmonton AB T5T 2Z2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUAT concentration in the spray bottle was observed to be at 0 ppm.2. QUAT sanitizer test strips were not available.Correction:-Ensure QUAT sanitizer concentration is at least 200 ppm.-Ensure QUAT sanitizer test strips are available when using QUAT as a sanitizer solution.-Education provided; QUAT and chlorine (bleach) are both acceptable sanitizer solution.
  3. Demand Inspection

    1 infraction

    • 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 was posted at the facility.Ensure a valid permit is posted.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • No pest record was available onsite during inspection.Pest control records are to be maintain onsite and made available during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature dishwasher is in disrepair. Contact a technician to fix the dishwasher.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodle in water stored in steel containers were left out at room temperature.The noodles were immediately transferred into a cooler.DO NOT LEAVE PERISHABLE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIOD OF TIME.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is in disrepair. Zero ppm chlorine was measured at plate level in the final rinse cycle.Clean dishes/utensils from the dishwasher must be sanitize manually in a compartment sink until the equipment is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip is available to measure the concentration of sanitizer.Acquire chlorine test strips.
    • 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?
      • No pest record was available onsite during inspection.Pest control records are to be maintain onsite and made available during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature dishwasher is in disrepair. Contact a technician to fix the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor underneath equipment in the back kitchen/dishwashing area are unclean. Cleaning is required on floor and hard to reached areas in the dishwashing area.
  7. Demand Inspection

    3 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?
      • Multiple fruit flies (>10) were noted on walls in the back dishwashing area.Deep and continuous cleaning is required on all walls and hard to reached areas in the back dishwashing area - walls, floor beneath sinks, plumbing lines, grease traps, the bottom of sinks and countertops.Request pest control to set out fly monitoring device in the back kitchen and dishwashing area.
    • 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?
      • No pest record was available onsite during inspection.Pest control records are to be maintain onsite and made available during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and Floor underneath equipment in the back kitchen/dishwashing area are unclean. Deep and continuous cleaning is required on all walls and hard to reached areas in the back dishwashing area - walls, floor beneath sinks, plumbing lines, grease traps, the bottom of sinks and countertops.Remove equipment from the wall before cleaning.
  8. Risk Management Inspection

    1 infraction

    • 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 commercial canopy filters with hood is overdue for cleaning. The equipment was supposed to be clean in Nov 2022. Contact a service professional to have the canopy filters with hoods deep clean.