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Bistro Praha

10117 101 Street NW Edmonton AB T5J 0T4 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls without proper handles were being used as scoops inside rice and flour containers and were stored directly within the food ingredients. Ensure that designated scoops with handles are used and stored outside of the food containers 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?
      • Pest control record was not available. Ensure a monthly pest control report is kept to manage pest activities and prevent infestation.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler needs to be cleaned.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer in the bottle was measured at 0ppm with a chlorine test strips/ quat test strips. Ensure bottle is labelled with the sanitizer type at all times. - Quat sanitizer in the cleaning cloth bucket was measured at inadequate concentration.Chlorine based sanitizer was prepared and measured at 100ppm.Ensure chlorine sanitizer is measured at 100ppm or quat sanitizer is at 200-400ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler needs to be cleaned.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottles with vinegar and water was being used as sanitizer on environmental surfaces.Use Quat or chlorine sanitizer to sanitize environmental surfaces in the food premise.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths stored in buckets had no sanitizer.Fresh sanitizer solution (Quat) was made during inspection. Staff were told to store cleaning cloths in buckets with sanitizer solution when they are not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the kitchen main line prep cooler was measured at 10C. Kitchen staff were instructed to transfer all perishable foods from this defective cooler to the walk-in cooler and to contact a technician to service the line cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen main line prep cooler is not in proper working order.Contact a technician to service the defective main line cooler.