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Blowers & Grafton

6255 Currents Drive NW Edmonton AB T6W 0L9 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being left on food prep counters and cutting boards in between uses. Wiping cloths must be returned to the sanitizer solution in between uses.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 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?
      • Staff inform that the secondary cook step is not occurring immediately after the donair meat is sliced from the cone and on occasion a partially intact cone is removed and used the next day.- Proper cooking and handling procedures for donairs was reviewed.
    • 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 is not available at the bar counter handwash sink. The bartender is using a reusable cloth towel to dry their hands.- Designated handwash sinks must be supplied with soap and paper towel at all times.
    • 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?
      • A gap is noted at the bottom of the kitchen Exit door.- Ensure all Exit doors have tight seals to prevent the possible entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Caulking in the dishwash area has black buildup. 2. The floor under the gas burner has an accumulation of grime.- Cleaning is required.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle on the pizza line upright cooler is in disrepair.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on food surfaces. Ensure all used cleaning cloths are being fully immersed in an a bucket containing an approved sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty crates and a large pot of oil is being stored in front of the hand sink located in the back food prep area. Ensure all hand sinks are fully accessible to staff at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle on the pizza line upright cooler is in disrepair.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Once again numerous used cloths are being left on the counters.- Return wiping cloths to the sanitizer solutions after each use. Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • Once again, spray bottles of cleaning supplies hanging above a counter with open foods in the main cook line area. - Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle on the pizza line upright cooler is in disrepair.
  7. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaners hanging above open foods in teh main cooking area.- All cleaning supplies/chemicals to be stored below foods, food equipment, food prep surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand wash sink at the end of the cook line is not easily accessible.- All handwash sinks are to be easily accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle on the pizza line upright cooler is in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Heavy grease accumulation noted on the backs of the deep fryers.- Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food particles and grease observed under the cook line equipment. 2. The floor by the back pop stand/staff lockers is dirty. 3. Some utensils, container lids noted in the staff locker cabinets. If these items are no longer being used, remove them from the facility.