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Blu Cafe and Bakery

A - 3354 Gateway Boulevard NW Edmonton AB T6J 6V1 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - frozen processed raw meat was available for sale in a customer area display freezer. No required labels were observed. ** - many RE-packaged foods were observed in the freezers that lack a label to denote source that were available for customer purchase.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer solution was available anywhere (no spray bottles, buckets, or sinks filled with sanitizer) onsite during the inspection which occurred in the afternoon.
    • 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?
      • ** - what appears to be a chewed mouse hole on the wall was observed in the electrical room - please repair
    • 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?
      • ** - no written pest control reports were available upon request (required)
  2. Monitoring Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - frozen processed raw meat was available for sale in a customer area display freezer. No required labels were observed. Staff were unable to produce proof of where the meat was from. Be advised: it is unlawful to sell uninspected meat to customers. ** - many RE-packaged foods were observed in the freezers that lack a label to denote source that were available for customer purchase.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizer solution was available anywhere (no spray bottles, buckets, or sinks filled with sanitizer) onsite during the inspection which occurred in the afternoon.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - Wet, used, dirty cleaning cloths were found mounded on counters and surfaces in multiple places
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - dirty dishes were observed stored on food preparation surfaces and not in a manner that would prevent contamination of food preparation surfaces** - dim sum type foods in the freezer were uncovered and not protected from potential contamination (upright domestic cooler/freezer combo)
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottle was not labeled to disclose the chemical contents within to prevent potentially dangerous mixing of opposing chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 6 boxes of high risk bbq pork or beef buns, meat broth, and other high risk foods were stored at room temperature. PHI insisted that the items be placed in freezers before the inspection continued. Many of the items were almost completely thawed. The staff member stated that the 6 big boxes were delivered an hour ago - not enough time for full thawing to occur indicating improper transportation of foods may have been used. ALL frozen items must be transported with ice packs or in a refrigeration unit regardless of how long the transportation trip is. Frozen foods are NOT ice packs in and of themselves. Ensure that staff are trained to reject any high risk foods that are received as "thawed" when it arrives onsite that were supposed to arrive frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper dishwashing was occurring: staff member onsite informed the PHI that the sanitizing step occurred before the dishwashing which is ineffective and not in line with the required dishwashing practices required. In addition, the sinks were not set up for proper dishwashing at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - staff was not using chlorine test strips to test chlorine levels. Stated that it should be 10 ppm, the concentration requirement for manual dishwashing and cloth buckets is 100 ppm of Cl -. Please retrain staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink in the back kitchen was filled with items and was not accessible for frequent and/or proper handwashing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the handwashing sink in the back kitchen was lacking a supply of soap for properly washing hands
    • 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?
      • ** - what appears to be a chewed mouse hole on the wall was observed in the electrical room - please repair
    • 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?
      • ** - no written pest control reports were available upon request (required)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty re-used single use cardboard was observed being utilized to cover counters/food equipment. Please remove. All surfaces in a kitchen must be smooth, cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease/grime/material was observed on the following that includes but is not limited to: the "soy maker", the floors under equipment, the toilet base.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - prepackaged foods sold in display freezer and cooler in the customer area were not labeled as required: the item name, the name of the facility and some sort of contact phone number is required on prepackaged foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no sanitizing solution was available anywhere onsite for the storage of cleaning cloths** - dirty, used, wet cleaning cloths were stored mounded on countertops and not stored in sanitizer as required when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - cleaned food equipment was stored in the dirty handsink. Cease and desist contaminating food equipment with dirty storage.** - foods and/or food equipment was stored on the floor and not in a sanitary manner. Must be stored off of the floor to prevent contamination, to facilitate proper and frequent cleaning and to aide with pest control.** - food was stored in areas not approved for food storage: namely the utility room, please store the food in a sanitary manner in areas approved for food storage and in a manner that is sanitary (OFF the floor).** - scoops were stored with the dirty high touch surfaces of the handles in direct contact with the food ingredient
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose the contents to ensure accidental and potentially dangerous mixing of opposing chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk egg tarts were stored in a hot holding cabinet at improper temperatures: temperature measured was 32'C, should be over 60'C to keep hot OR store at 4'C or less in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - improper dishwashing practiced: staff were not washing dishes as required with a sanitizing step. PHI helped the staff to make signage in English and Chinese to aid the staff in proper dishwashing techniques.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - no test strips were available to test sanitizer solutions for proper dishwashing or proper cloth storage
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handsink was not accessible for proper and frequent handwashing use - food equipment stored within. Cease and desist the practice of storing anything in the handsink which must remain accessible at all times.
    • 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 towel was available at either handsink installed for use - all handwashing sinks must be supplied with soap and paper towels at all times.
    • 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?
      • ** - A current and valid Food Handling Permit from AHS was not posted in public view as required. No copy could be located anywhere within the facility during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - a significant leak was detected under the back area hand washing sink. Must be repaired as soon as possible as the handwashing sink is required. DO NOT turn water off at the sink, get it repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood shelving and drawer unit was observed within facility. REPEAT violation. Please refinish raw wood surfaces in a manner that is smooth, cleanable, non-absorbent or durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime, scale, and/or food was observed on the following items, that includes but is not limited to: ice machine inside and out, under the lid. Containers and the lids.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions