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Bernardo Diner

519 - 2331 66 Street NW Edmonton AB T6K 4B5 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding chest was set to 130F. Hot foods must be stored above 160F.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • facility has run out of hot water. Operator must ensure adequate tank size. Food handling must stop if hot water is not available.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage room cooler was 8C. Please ensure foods are maintain below four Celsius.Do not store or display perishable foods above steam table. Hot holding chest was set to 130F. Hot foods must be stored above 160F.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • facility has run out of hot water. Operator must ensure adequate tank size. Food handling must stop if hot water is not available.
  4. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A product labeled Julie's Pork Chili Garlic Sauce was being offered for sale. This product was not prepared in an approved facility. Improper canning procedures and no storage information was available. Do not sell this product.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.
  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Facility was selling foods that were prepared in a home kitchen. Ensure foods from other sources are properly labeled and are prepared in a facility with a valid food handling permit.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple bins of meat were on prep table. Do not bring out more food than can be processed in 30 minutes. Ensure food contact surfaces are sanitized between different meat products. Chicken and beef should not be handled at the same time. A bin of Chicken was sitting directly on top of a bin of utensils, which can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food in hot holding chest was 36-47C, which is too low. 2. A tray of food was in the oven that was not turned on. Food was 37C. 3. Cooked rice was on the stove, with the burner turned off. 38C. 4. Eggs were being stored at room temperature in the back storage room and the kitchen. 5. The deli table was overfilled. Foods above the fill line will not be properly cooled. 6. High risk foods were being stored above the display case, including puto, ube rice pudding, fried bananas and skewers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being used as a drying rack.
  7. Initial Inspection

    0 infractions