Belgravia Hub
7609 115 Street NW Edmonton AB T6G 1N4 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
- 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 written pest control record received. Ensure the most recent pest control record is provided to the health inspector.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning checklist was observed. Ensure a written cleaning checklist is completed and maintained.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT sanitizer test strips were observed. Ensure QUAT sanitizer test strips are acquired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the main food prep area was blocked by a rolling cart with a meat slicer on top. Ensure the handwashing sink remains easily accessible to help facilitate effective hand hygiene. The operator moved the indicated cart during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grime was observed on the wall beneath the handwashing sink in the back food prep area. 2. The downward facing side of the shelves in the walk-in cooler were observed with a buildup of what appears to be mold. 3. The exterior surfaces of the garbage cans were observed with a buildup of grime. 4. A buildup of grime was observed on the floor beneath the upright freezer in front of the walk-in cooler.5. A buildup of dust was observed on the ceiling vents in the main food prep area. 6. No written cleaning checklist was observed. 1-5. Ensure the indicated areas are cleaned and sanitized. 6. Ensure a written cleaning checklist is completed and maintained.
- 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
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A black garbage bag was being used to cover food equipment. Please ensure all bags used for food or food equipment is food grade only.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing sanitizer were unlabeled. Corrected.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher is not reaching high enough temperatures to sanitize after 3 runs. Dishwashers require a minimum final rinse cycle of 10 seconds duration with a rinse temperature measured at the manifold of at least 82° C.Operator is to continue to run the dishwasher, and repair if it cannot reach the minimum temperature. Additionally, it is advised to service the dishwasher to ensure it reaches the rinse temperature within the first 2 runs of the day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions