Boyle Street Educational Centre
10312 105 Street NW Edmonton AB T5J 1E6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing was not dispensing sanitizer at 100ppm.Ensure dishes are sanitized in the clean sink by immersing washed and rinsed dishes in 100ppm of bleach solution for at least 2 mins. Dishwasher should be serviced to dispense chlorine sanitizer at 100ppm. Monitor daily,
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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?
- Mice droppings were observed on the floor behind the walk-in cooler and on a glue board behind dry storage bins the kitchen.Use sanitizer to clean all mice droppings noted in the kitchen.Identify points of entry (holes on wall and floor) and have them closed to prevent pest entry/harborage in the facility.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time (12:50), the temperature of the condiment/sandwich cooler in the lunch/server room was measured at 11C. Frequent opening and closure during the lunch rush may have caused the cooler temperature to rise. The operator was requested to monitor the cooler temperature to ensure its temperature drops to 4C or less. Pictures of the cooler temperature was requested by EPH.
- 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?
- Mice droppings were observed on the floor behind the walk-in cooler and on a glue board behind dry storage bins the kitchen.Use sanitizer to clean all mice droppings noted in the kitchen.Identify points of entry (holes on wall and floor) and have them closed to prevent pest entry/harborage in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 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?
- Mice droppings were observed on the floor behind the walk-in cooler and floor behind plumbing in the kitchen.Use sanitizer to clean all mice droppings noted in the kitchen.Identify points of entry (holes on wall and floor) and have them closed to prevent pest entry/harborage in the facility.
- 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?