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Brits Fish & Chips

6940 77 Street NW Edmonton AB T6E 6V2 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was some accumulation of dirt/dust, etc., on the shelving and floor section along the side wall at the hand-wash sink in the kitchen area, and also, there was accumulation of lint/dust on the compressor motor filter in the beer fridge at the front bar area. The operator was advised to wash these equipment sections.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • No - the damaged wall sections in the kitchen (under the 3-compartment sinks) are to be inspected and repaired, so as to allow for ease of cleaning and to ensure there are no holes or openings, which could allow for rodent (mouse) entry and harbourage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent, durable and in good repair, so as to be easily washable and to prevent slips and trips.
  4. Monitoring Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • No - there was observation and evidence of rodent (mouse) entry / activity in the food premises, in the kitchen and front bar areas (with two (2) 'fresh' dead mice observed in metal rodent traps under the 3-compartment sinks and at front northeast corner of bar, including 30+ mouse droppings). The operator is to ensure the glue-board traps are discarded, floor areas washed and sanitized, and that there is continued pest control service and monitoring.
    • 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 - the operator is to keep a copy of the most recent pest control service report available for review at the food premises (and to keep digital records or paper copies of all pest control service reports for a period of one year).Also, the operator is to conduct repairs of the damaged baseboard sections under the 3-compartment sinks and walls at front bar area (to 'vermin-proof' and prevent rodent entry points). If necessary, ensure to add a tight screen door to the rear exit doorway, or keep the door closed, so as to prevent possible rodent entry into the premises.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent and in good repair, so as to be easily washable and to prevent slips and trips.Also, the baseboard sections in disrepair in main kitchen and front bar area are to be inspected and repaired as necessary, to ensure there are no holes or openings (which could allow for rodent (mouse) entry and harbourage areas).
  5. 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?
      • No - (to be completed prior to next routine inspection by May 2025) note that there were floor sections in disrepair (i.e. worn and uneven) in the main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent and in good repair, so as to be easily washable and to prevent slips and trips.
  6. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was no concentration of chlorine sanitizer rinse in the main kitchen commercial dishwasher. Operator must have a technician examine the dishwasher and make any necessary repairs (as the final sanitizer rinse must be at minimum of 100ppm of chlorine - with test strips to be available, and the dishwasher checked by staff daily for functional operation).Also, a set of large 3-compartment sinks was available for all manual washing, rinsing, and sanitizing, with detergent and chlorine sanitizer available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - note that a supply of paper towels, and liquid soap, must be available directly at each designated hand-wash sink (as this was not observed in main kitchen area). And all hand-wash sinks must be accessible and functional, with hot and cold running water under pressure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - note that there were floor sections in disrepair (i.e. worn and uneven) in the main kitchen. All flooring in food prep and storage areas is to be smooth, non-absorbent, durable and in good repair, so as to be easily washable and to prevent slips and trips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - there was accumulation of beer spillage, etc., in the older refrigeration unit at the front sales counter area, and the inside of this unit is to be thoroughly washed (even if not in use any longer).
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean back wall, top of hot water tank, black plastic shelves, back stainless steel freezer, and handwash sink.