Block 1912
10361 82 Avenue NW Edmonton AB T6E 1Z9 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Electrical outlet in the laundry room requires an electrical outlet cover.
- 23. Is the facility maintained in a clean and sanitary condition?
- Paper towel in the basement staff bathroom handwashing sink was not in the dispenser.Ensure paper towel is inside dispensing units (paper towel dispenser or a paper towel roll in a paper towel holder).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket on main floor measured 0 ppm QUATs. Follow manufacturer's instructions to ensure the solution is measuring 200 ppm QUATs.Container of water holding used utensils for re-use also measured 0 ppm QUATs.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottle observed in the basement. Ensure all spray bottles are labeled correctly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk baked good items (ham & cheese bun, raspberry cream cheese bun, blueberry cream cheese bun, and garlic cream cheese bun) on the top shelf in the display cooler were measuring at 21C. Please re-arrange the cooler so that high risk food items (such as the ones mentioned above containing dairy) are stored at the bottom of the cooler and measure below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the basement kitchen handwash station was not in the dispenser.Paper towel in the basement staff bathroom handwashing sink was not in the dispenser.Ensure paper towel is inside dispensing units.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Electrical outlet in the laundry room requires an electrical outlet cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- There is still a hole in the wall under basement handwashing sink where the plumbing connects to the wall.Electrical outlet in the laundry room requires an electrical outlet cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at front handwashing sink is not in a dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Basement handwashing sink does not have cold running water. Ensure all sinks have both hot and cold running water.
- 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 for viewing. Please email the last few records and ensure records are available for viewing upon request by an inspector.
- 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?
- Food permit is not posted. Ensure a copy of the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several holes in the basement kitchen (on walls, around plumbing, electrical outlets without covers). Please seal the holes and ensure the finish is smooth, easy to clean, and impervious to moisture.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution prepared at the front area and in the basement kitchen. Ensure a sanitizer solution is prepared prior to any food preparation occurring for the day. Corrected onsite.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw salmon was thawing on top of beverages in a cooler. Ensure raw meat is always stored below produce / ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salmon was thawing in a cooler that was measuring at 14C. Salmon measured at 4C and was moved into another cooler.A container of sweet chili sauce was also transferred into a walk-in cooler.Owner indicated this cooler will be used for low risk items only (such as unopened beverages) as they often have issues with the temperature of this cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk cooler in the basement is missing a thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at front handwashing sink is not in a dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Basement handwashing sink does not have cold running water. Ensure all sinks have both hot and cold running water.
- 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 for viewing. Please email the last few records and ensure records are available for viewing upon request by an inspector.
- 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?
- Food permit is not posted. Ensure a copy of the food permit is posted in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are several holes in the basement kitchen (on walls, around plumbing, electrical outlets without covers). Please seal the holes and ensure the finish is smooth, easy to clean, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils being re-used were stored in water. Ensure these are stored in a sanitizer solution. Corrected onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- The walk-in cooler and freezer ceilings were observed to be flaking. *Repair/replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The small fridge in the front measured ~7°C.*Ensure that refrigeration units can maintain high-risk foods at 4°C or less and are equipped with accurate thermometers.
- 15. Is the facility free of a pest infestation?
- Observed evidence of a cockroach infestation as well as several flies in the facility. *Ensure that the facility is kept free of pests and of conditions that lead to the harboring or breeding of pests.
- 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 for review.*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.The front patio was wide open.*Ensure that the facility is constructed and operated to control the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk-in cooler and freezer ceilings were observed to be flaking. *Repair/replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?