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Blue Willow

11107 103 Avenue NW Edmonton AB T5K 2P1 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 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?
      • Side exterior door (closest to the washrooms) had a minor gap at the bottom corner. Please repair or replace door to ensure there is no gap present.In house pest control monitoring in place. Records were available for reviewing. No pests or activity was noted 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?
      • One of the hand sinks in the Men's washroom plumbing was leaking. Please repair or replace plumbing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pot lid holding corn starch had some dried sauce buildup, please clean. A couple of strainers were in poor repair. Please remove those that used for food. Should it be for the drains, please keep them closer to the sinks.Meat slicer had some buildup of dried food. Ensure the unit is thoroughly cleaned and sanitized after use and before placing away for storage. Please keep the spoons that are stored upright with the handles sticking upwards. The deep fryer area had buildup of grease and food, please cleanA couple of cold holding units had minor dried food buildup, please clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few cloths were noted on food prep surfaces/ counters.Ensure the cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers inside the 4-door stainless steel cooler were uncovered.Ensure all food containers are covered when stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer measured 0ppm chlorine. The chlorine bottle was empty.Ensure the dishwasher is checked frequently and ensure sanitizer is at 100ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the hand sink in the kitchen.A cart was stored in front of the hand sink in the kitchen. Ensure hand sinks are always accessible; do not store anything inside or in front of it. Soap and paper towel must always be available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - 3 compartment sink faucet is loose/ not securely fixed. There is leak when the taps are turned on. Pieces are broken off at the base where the faucet is attached to the sink. - The wooden chopping block by the walk-in cooler is grooved, rough, and is uneven. - Walk-in freezer floor is lifting at the seams making it difficult to clean. - Grouting has worn away in a small section in the area between the kitchen and the dishpit. Dirt and water accumulated here.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following areas appeared to be dirty:- white benches in the kitchen- dishwasher well- white lower shelves underneath the main prep spaces in the kitchen- walls by the dish pitClean and sanitize these areas. Ensure these areas are reflected in your cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 4-door stainless steel cooler measured 8-9C ambient and 6.5C internal. The doors may have been opened and closed multiple times during the inspection but the ambient temperature was never observed to be less than 8C with PHI's probe thermometers. Ensure the cooler is able to maintain 4C or less.