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Birch & Bear Pizza

11965 Jasper Avenue NW Edmonton AB T5K 0P1 · Food - General

7 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?
      • Outstanding – Bar cooler measured 8C (internal food temperatures were taken).Ensure cooler is at 4C or less before using it for high risk food items.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler thermometer was not accurately telling temperature.Please get a new thermometer and ensure It is accurate. I recommend getting a digital thermometer. Ensure temperatures are checked at least daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bar cooler measured 8C (internal food temperatures were taken).Ensure cooler is at 4C or less before using it for high risk food items.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The metal components inside the ice machine that come into direct contact with the water used to produce ice were observed to have a heavy accumulation of black, slimy residue. Cease using the ice machine immediately. Thorough cleaning and sanitization of all internal components must be completed before the equipment is placed back into service, and all ice produced prior to cleaning and sanitization must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler temperature was measured at 8°C at the time of inspection. The cooler temperature must be reduced to 4°C or below to ensure proper cold holding of foods.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the dishwasher had no paper towel in its dispenser. Ensure paper towels are stored in the dispenser.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were found near the milk frothier/ milk wand. Cloth was replaced, and santizer prepared in a bucket at 200ppm of quat and new cloth was immersed in the sanitizer.Enaure cleaning clothes are immersed in sanitizer or laundry when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the dishwasher had no paper towel in its dispenser. Ensure paper towels are stored in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Continue to work with City of Edmonton Safety Codes to come up with a solution for an exhaust canopy/ ventilation for poaching eggs in an open pot with boiling water.
  6. 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?
      • Continue to work with City of Edmonton Safety Codes to come up with a solution for an exhaust canopy/ ventilation for poaching eggs in an open pot with boiling water.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp and dirty cloths were noted on the counter top. Ensure cloths are stored in a sanitizer solution when not in use, or replace if they become damp or dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Email received from operator stated:" The line cooler has been repaired and holds food appropriately between 0-4 degrees." Photo attached showed the cooler maintaining ~35 F.This could not be verified from the email and photos alone, and will be verified next onsite inspection.- Prep cooler was measuring around 12.4˚C ambient temperature. The operator stated that the cooler was in disrepair and a technician was called for servicing the cooler the next day. The cooler did not have Potentially Hazardous Food (PHF) items and were mostly ready to eat vegetables. PHF were stored in the cooler inside and were brought to the prep cooler upon need and orders, and then placed back in the back cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was measuring approx 8C. Staff adjusted the temperature dial and will remove food within 30 min if the temperature does not drop.Ensure coolers are at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had scrubby brushes and other cleaning items stored inside of it.Ensure hand sinks are only used for handwashing and are not used to store any items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the far end was not being used and not fully stocked. This hand sink needs to be used for hand washing and fully operational/ stocked as it is the accessible hand sink to nearby prep areas.
    • 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?
      • Not observed during this inspection. To be observed during re-inspection.Small gap of light was observed in the front entrance's door. Back kitchen door did not have weather stripping. To prevent the entry of pests, please install/repair weather stripping.
    • 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?
      • Pest control records were not available.Ensure monthly pest control records are available onsite.
    • 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?
      • Pan frying of eggs was being done and there is no exhaust canopy.The Food Handling Permit was approved with the following condition: “No deep frying or extensive grease producing cooking.” There was no appropriate commercial exhaust range hood and fire suppression system to allow for deep frying. No frying or open cooking is permitted at this time without consults from this department and City of Edmonton safety codes.