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Bay Leaf

1317 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution available in the food handling area.- A 100ppm chlorine sanitizer solution was prepared.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bag of rice was noted in the back of house dry food storage shelving.- All foods must be properly sealed and protected from possible contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler is operating at 9C, with foods in the cooler measured at 8C. The prep cooler lid is being left open and many empty spaces in the top compartment are allowing the cold air to escape.- High risk foods under refrigeration must be held at less than 4C. Ensure that there are no empty spaces in the top compartment and keep the lid closed as much as possible. Operator to relocate high risk foods if the temperature does not drop to 4C within 20 minutes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw fish thawing in a container of still water on the counter. external temperature measured at 8C. Food relocated to the walk-in cooler.- Thaw foods in the cooler, under cold running water or in the microwave if a small amount and being used immediately
    • 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?
      • Pest control documentation/record keeping is not being conducted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers are stored with the handle in contact with the foods and dried food buildup was noted on the handles.- Send dispensers for frequent washing and store out of the foods or in a manner that prevents the handle from contacting the food.2. Food utensils used in the cooking area are being stored in a container of plain water in between uses.- Store dispensers in water that is greater than 60C, in an ice water bath or in an empty container/tray and send for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/schedules are not available.
  3. 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?
      • The back kitchen door was propped open.- Keep doors closed to prevent the possible entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food dispensers were stored with the handle in contact with the foods and dried food buildup was noted on the handles.- Send dispensers for frequent washing and stored out of the food or in a manner that prevents the handle from contacting the food.2. The cloth used to place the dough into the tandoor if being changed weekly. Change the cloth on a daily basis.
  4. Initial Inspection

    0 infractions