Beverly Cafe In & Out
3908 118 Avenue NW Edmonton AB T5W 0Z9 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Observed old, decolorized, and possibly water-soaked chlorine test strips.Test strips were unable to be used properly to test the concentration of chlorine sanitizer.Correction:-Ensure there are chlorine test strips which can be used properly to measure the chlorine sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A sticker and/or label on the grease ventilation unit indicating the last time when the grease ventilation unit was inspected and cleaned, and the next service date was missing. Operator was unable to recall last service date.Correction:-Ensure that grease ventilation unit is routinely inspected and cleaned by the applicable provider.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid Food Handling Permit not displayed
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed dirty wiping cloths on the prep table.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed cooked meat in a stainless steel bowl left out on the counter. The surface temperature of the meat was 23C.Observed cooked roast beef left out on the counter.The foods were promptly put into the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed whole raw eggs left out on the counter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The refrigerator in the back, across from the 3 compartment sink was operating at 16C.All foods were removed from the unit and placed in a fridge operating at 4C.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid Food Handling Permit not displayed
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid Food Handling Permit not displayed
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An appropriate sanitizing solution was not available.This violation was corrected during the inspection.Please always have a sanitizing solution ready to go.Ensure cleaning clothes are stored in a sanitizing solution and not sitting wet on a counter top.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no liquid hand soap available at the hand sink in the food prep area.Liquid soap was placed there during the inspection, but the type of container placed at the hand sink does not make it easy to wash hands.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid Food Handling Permit not displayed
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall general sanitation is not great.Deep cleaning of shelves, baseboard and food equipment is required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?