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Brunch Glory

10111 117 Street NW Edmonton AB T5K 1X5 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection, deli cups were observed being used to handle bulk foods. Provide appropriate scoops with handles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed. Provide valid test strips to accurately monitor sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the initial inspection, no hand towel was available at the kitchen and bar handwash station; however, hand towels were provided during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet attached to the two compartment sink was still waiting for repairs. In the meantime, there was access to another two compartment sink for handwashing.
    • 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?
      • The back entrance door was observed without weather stripping. Install weatherstripping on door.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet attached to the two compartment sink was still waiting for repairs. In the meantime, there was access to another two compartment sink for handwashing.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine solution of was at 0 ppm and solution was changed during the inspection. Towels were stored in solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a tray of bacon packets thawing above a bin of green peppers in the walk in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink faucet attached to the two compartment sink was missing hot and cold water. Soap and paper towels were present. Staff were using the faucet from the two compartment sink. Please repair or replace the hand sink set up. The additional two compartment sink (also designated hand sink) by the walk in cooler was obstructed by a stainless steel table. Ensure the hand sink is always accessible and unobstructed.
    • 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?
      • Hired pest control company comes on a monthly basis and technician reported no activity for February.Minor mouse droppings were observed in between the walk in cooler and the staff room, by the window closest to the Pepsi cooler, and in a box by the public washroom hallway. Please properly remove and observe for activity.
    • 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 section of the floor by the fireplace was in poor repair. Please repair or replace flooring materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some high touch areas (such as handles) had buildup of dried food, please clean.Some strainers hanging on the rack had grease, please clean thoroughly before placing away for storage.Unused meat slicer had buildup of dried foodThe green cutting board had significant black stain, please replace or repair to ensure it is smooth, impervious to moisture, easy to clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule in place with deep cleaning conducted on Sundays. Please focus on the hard to reach areas such as the perimeter of the facility for deep cleaning.Buildup of grease and food on the cookline floor. Additionally, it was observed under the grill and stove.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two damp cloths were noted on food prep surfaces/ counter.Ensure all cloths are stored in the sanitizer when not in use. Do NOT store on the counter.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • OUTSTANDING - There is no separation/ divide between the one compartment sink for rinsing and the other compartment sink designated for handwashing.Install a barrier/ divide between each compartment 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?
      • Corrected - Some lights are not covered in the main kitchen.Outstanding (chef indicated this should be done in about one month) - Flooring by the office and ice bin is warped and damaged. Ensure lights are covered or shatterproof. Ensure floor is smooth, easily cleanable, and in good repair.
  6. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pile of dirty yellow cloths were stored on a prep surface (repeat violation). The chef quickly threw them in the trash when he saw the public health inspector.Ensure cloths are stored in a sanitizer when not being used. Do not store on food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were customers onsite, however, they were leaving. There were no new orders coming in at the time of inspection. Staff said he hadn't put the food away yet because he was doing the dishes.- A large metal insert of shredded potatoes and bacon were being stored at room temperature. (Repeat violation) - Hollandaise sauce on the stove measured 40C.High risk foods CANNOT be left out at room temperature. Put them back into the cooler or a hot holding until when finished using them. Ensure high risk foods are put in proper temperature controlled units before starting other activities like dishwashing/ cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed again with dirty dishes inside of it (repeat violation) and a garbage can in front of it. One of the compartments of the two compartment sink had been turned into a hand sink with the understanding that this would be for handwashing only and the other one compartment could hold dirty dishes. There is a two compartment sink still available in the facility.This was discussed at length at last inspection. This hand sink is for handwashing only. If there continues to be obstruction of the handsink compartment, a new hand sink will be required to be installed.
    • 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?
      • OUTSTANDING - There were no written pest control records available upon request.Ensure written pest control records are available during inspections.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • OUTSTANDING - There is no separation/ divide between the one compartment sink for rinsing and the other compartment sink designated for handwashing.Install a barrier/ divide between each compartment 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?
      • OUTSTANDING- Some lights are not covered in the main kitchen.- Flooring by the office and ice bin is warped and damaged. Ensure lights are covered or shatterproof. Ensure floor is smooth, easily cleanable, and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING - The inside of the dishwasher and the exterior of the large totes holding dry foods appears dirty.Thoroughly clean the above areas.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty and damp cloths were noted to be on food prep surfaces.Ensure cloths are placed in a sanitizer solution when not in use or change when they become dirty or damp.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes are being reused. They appeared dirty.Ensure cardboard is not reused as it cannot be washed, rinsed, or sanitized between uses. Ensure containers that are smooth, easily cleanable and non-absorbent are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Eggs in shell (72) out at room temperature for more than 2 hours. Discarded during the inspection.- Cooked potatoes out at room temperature, measuring 2-3C external. Placed back in the cooler.- Bacon out at room temperature, measuring 22C external. Discarded during the inspection.Ensure high risk foods are not stored at room temperature. High risk foods must be kept at 4C or colder OR 60C or warmer. Small amounts can be brought out during busy periods and as along as the food is used within 2 hours - the food MUST be time labelled if this is done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0ppm Chlorine. The chlorine bucket was almost empty. Staff changed the buckets and primed the machine, then the dishwasher measured 100ppm Chlorine.Ensure the dishwasher sanitizes at 100ppm Chlorine. Staff need to be checking the dishwasher sanitizer concentration frequently and take corrective action as required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired Jul 2023.Ensure chlorine test strips are not expired and capable of measuring sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main kitchen hand sink compartment did not have any paper towel. This was stocked during the inspection. There were plates stored inside the hand sink. Ensure hand sinks are always stocked with soap and paper towel so staff can perform proper handwashing. The hand sink is ONLY for handwashing. Do not store anything else inside of it.
    • 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?
      • There were no written pest control records available upon request.Ensure written pest control records are available during inspections.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no separation/ divide between the one compartment sink for rinsing and the other compartment sink designated for handwashing.Install a barrier/ divide between each compartment 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?
      • - Some lights are not covered in the main kitchen.- Flooring by the office and ice bin is warped and damaged. Ensure lights are covered or shatterproof. Ensure floor is smooth, easily cleanable, and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust canopy was not turned on and had next professional cleaning should have been August 2023. Ensure the exhaust canopy is maintained and used when equipment is on.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the dishwasher and the exterior of the large totes holding dry foods appears dirty.Thoroughly clean the above areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area was not organized or easy to clean. There was so much stuff stored on the ground and throughout that nobody can enter the room. Ensure this space is organized and easy to clean. Remove items you are not using. Ensure non-fooditems are separated from food related items.