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Brooklyn Tomato

102 - 205 Jennifer Heil Way Spruce Grove AB T7X 4J5 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink handle is not working properly.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -bubble tea cooler is not cold enough
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -bubble tea cooler is not cold enough-bubble tea cooler is not equipped with a thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -pump soap is not present at the hand sink
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were on the counter all over the kitchen. Ensure wet cleaning clothes are immersed in a sanitizer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soaked rice was found at room temperature. Operator indicated food had been soaked for 1 hour. Ensure soaked rice is stored in the cooler or used within 2 hours of soaking.
    • 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 at the front service area had no soap. Soap was provided during inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers of food were being stacked on top of other containers of uncovered food. Do not stack food items unless containers have tightly sealed lids. 2. Food was left stored in open cans. Once a can is opened, transfer left over contents to a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach/sanitizer being used contains additional chemicals such as scent and fabric protection. Ensure that the chlorine/bleach used does not contain fabric protection or scents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were being stored at room temperature. Bean sprouts were placed into a ice bath.Ensure that bean sprouts always maintain a temperature less than 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not producing a sanitizer residual. Facility is manually sanitizing all dishes, utensils and equipment until it is repaired.