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Bedford Village 64403 - Kitchen

161 Festival Way Strathcona County AB T8A 4X2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • *Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
  3. 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?
      • *Ceiling tiles by the hood range/cookline were dirty with dust accumulation. Clean and/or replace tiles. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning.*Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles by the hood range/cookline were dirty with dust accumulation. Clean and/or replace tiles. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning.*Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of sticky residues on juice nozzles and debris build up on hard-to-reach areas behind the juice nozzles of the juice machine. Clean nozzles and hard to reach area and add to routine cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Used dry ingredient scoops were stored in single use take out containers. Take out containers were not easy to clean and had lot of left-over dry ingredients in it. Discussed with site scoops should be stored in cleanable containers. Other storage options also discussed. Scoops were placed into dishwashing and containers discarded.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No readily available hot water observed at the hand sink next to the preparation area in the front. It appears that plumbing/ faucet broke down recently. Ensure readily available hot water is accessible for hand washing. Ensure hand sink at the back of the area is used for hand washing while the tap/plumbing/ faucet is fixed/repaired for the hand sink next to the food preparation area in the front.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel for the hand sink in the back area (across from walk in freezer) observed to not on top of the dispenser. This was corrected onsite.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Lunch desserts in the front cooler was not covered. Immediately cover desserts and ensure all food products are protected from contamination. Corrected on site: Sous Chef covered dessert.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles in front of the grill area appears to be in disrepair. Ensure all surfaces are easily cleanable, impervious to moisture and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles in front of the grill/cookline were dirty and some tiles the surface was bubbling. Sous Chef indicted they tried to clean the tiles and it didn’t work. If tiles cannot be cleaned, they need to be replaced with tiles that are cleanable, impervious to moisture and in good repair.
  9. Monitoring 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?
      • *Ceiling tiles in front of the grill area appears to be in disrepair. Ensure all surfaces are easily cleanable, impervious to moisture and in good repair.