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Bianco

120 - 10020 101A Avenue NW Edmonton AB T5J 3G2 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. IEnsure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available during food prep, raw eggs and flour are used to make pasta. Quat sanitizer at 200ppm was provided during inspection. (Ensure sanitizer is always available during food prep).Ensure food contact surfaces are sanitized frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seafood were being thawed in the sink with no running water. Ensure food is thawed under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Ricotta cheese on the prep table was stored on ice. Internal temperature was measured at 11.5C. Cheese was moved into a prep cooler with satisfactory temperature during inspection. Ensure cheese is maintained below 4C at all times.2. The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. Internal temperature of food in the cooler ranged from 16-18C.High risk food that was in the cooler since the previous day were discarded and staff sorted through the cooler, moved the high-risk food that were stored in the cooler within the past 2 hours into another cooler.Ensure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler opposite the glasswasher was measured between 15-18C. Temperature record was not available. Thermometer in the cooler was about 18C. IEnsure cooler is not used to store high risk food until it can maintain temperatures less than 4C/40F. Maintain daily temperature records at least twice a day.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the top layer of the pizza cooler were measured with a probe thermometer. Temperature of food was between 9-10C. Inserts with food were moved into ice trays in the cooler. Ensure cooler can maintain food below 4C/40F.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at both the kitchen and the bar hand sinks.Ensure paper towels are provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris on it. Ensure meat slicer is sanitized after each use and taken apart for full cleaning after every 4 hours of continous use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated dirt and debris was observed on the ceiling above and adjacent the ice machine. Ensure the indicated area need is cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate probe thermometer at the time of inspection. Note: facility did have an IR thermometer for taking surface temperature readings.ACTION REQUIRED: Obtain a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Unable to locate sanitizer test strips at the time of inspection.ACTION REQUIRED: obtain test strips.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not stored properly when not in use.All used cleaning cloths were immediately stored in Quat solution by a kitchen staff upon request.
    • 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?
      • Mice droppings were noted on the floor beneath shelves in the dry storage area. Shredded insulation material was noted on the floor beneath food prep sinks.- Use sanitizer solution to soak and clean up all mice droppings and shredded materials.- Identify all point of entry within the facility (holes on walls, floor and ceiling) and have them sealed/closed to prevent further pest entry.- Store all open food in pest proof containers with covers.- Remove all unused items from the food premise. Cluttered items create an environment for mice to harbor
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt, debris and food particles are present inside drawer refrigeration units at the cookline.Clean and sanitize the interior of all drawer refrigeration units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil and debris are present on the floor (hard to reached areas) beneath the dishwasher.Clean all hard to reached areas in the food premise.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were hanged on shelves used to store food and kitchen utensils in the kitchen dry storage area.Have all staff personal belongings stored in a separate area away from food and kitchen utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available onsite to measure the concentration of sanitizer.Acquire Quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispensers at the kitchen and bar handwashing sinks were out of soap.Refill the empty soap dispensers at the kitchen and bar handwashing sinks.
    • 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?
      • Mice droppings are present on the floor beneath shelves in the basement/downstairs dry storage room. - Use sanitizer solution to clean and dispose all mice droppings observed.- Identify all potential points of entry in the dry storage room (holes, cracks & crevices) on walls, floor &ceiling and have them closed/sealed to prevent pest entry into the food premise.- Remove materials from the floor in the basement dry storage rooms that are not in use. Clutter creates harborages sites for mice.- Set out more mice traps throughout the dry storage room.- Store all foods, client food containers and utensils in pest proof containers with protective covers to prevent contamination.
    • 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?
      • The weather stripping on the basement/downstairs storage room door is in disrepair. A gap was noted between the bottom of the door and the floor.Repair or replace the weather stripping on the basement storage room door to prevent pest entry into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two white chopping boards at the kitchen cookline are pitted, not smooth and easy to clean.The white chopping boards need to be properly refinished or replaced with new chopping boards to facilitate easy cleaning.