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Black Pearl

1285 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was measured at 9°C in the ice bath in bar area. Insufficient ice was present to fully immerse the container. The operator was instructed to add additional ice to ensure complete immersion and maintain the required temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was observed thawing in the food prep sink in standing water. The operator was instructed to thaw seafood under cold running water or in the cooler to ensure proper and safe thawing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed in staff washroom. Operator was instructed to restock the supplies to ensure proper hand hygiene practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oyster bowls were found in unsatisfactory condition. The operator indicated that new bowls are onsite and will be used to replace the damaged ones.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The date tags for several bins of raw oysters in the front cooler were not available.- Ensure proper record keeping practices are followed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean glassware (bar area) stored on top of a reusable cloth towel. Staff also informed that the cloths located here were used for "polishing" the glassware.-Discontinue these practices. Use a tray/rubber drying rack to allow for glassware to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the ceiling and wall area at each end of the cook line.- Cleaning is required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quats detected in the sanitizer solutions, needs to be at minimum 200 ppm. Automatic chemical dispenser checked, tested at 0 ppm quats. Concentrated quat solution tested and does not appear to be strong enough. - Operator was instructed to manually prepare all sanitizer solutions to ensure 200 pm is achieved. Operator called their chemical rep for service and replacement of product.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cloth towel being used to cover produce in the walk-in cooler.- Use food grade materials, single use paper towel, etc. to cover foods.