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Bean Around the World

10510 111 Street NW Edmonton AB T5H 0M8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front counter hand sink was still empty.Paper towel was available in both washrooms.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used to prepare the 100 ppm chlorine solution used on food contact surfaces contains fibreguard. Fibreguard is a perfume that can remain on food contact surfaces.REQUIRED ACTION: obtain regular, unscented bleach for preparing the 100 ppm chlorine sanitizer used on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Could not locate the probe-style thermometer required for monitoring internal food temperatures.REQUIRED ACTION: obtain a probe-style thermometer that can measure both cold and hot food temperatures e.g. 0C to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front service hand sink was empty.The paper towel dispenser in one of the washrooms was empty.REQUIRED ACTION: ensure all paper towel dispensers at all hand sinks are provided with paper towel for drying hands.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was measured at 0ppm. Operator was instructed to prepare a new sanitizing solution, and this measured 100ppm concentration. Please ensure that sanitizing solution is at the concentration at all times to prevent contamination of preparation surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of salami meat was observed sitting on the prep table in the kitchen at room temperature. The operator claimed it was brought out of the freezer 10 minutes prior and was meant to be placed in the cooler. The meat was placed in the cooler. Please ensure all high-risk food are kept at appropriate cooling temperature to avoid contamination.
  6. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the beverage cooler at the front counter measured 6.5C (verified with a probe thermometer and infrared thermometer during inspection). Adjust the temperature of the cooler to 4C or colder and obtain a new thermometer for monitoring the internal temperature of this cooler as the thermometer present is not working properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available to monitor concentration of chlorine sanitizing. Obtain chlorine test strips that measure in the 100 ppm range.