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Brunch Glory

15985 97 Street NW Edmonton AB T5X 0C7 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available onsite at the time of inspection. The operator prepared an appropriate sanitizer solution after receiving instruction. Please ensure that an approved sanitizer solution is prepared and readily available onsite at all times during food handling operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Ice maker was observed to have a collection of debris on the inner surface Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was observed to be stored directly on top of the pop syrup cardboard boxes on the shelf beside the ice machine. Ensure that the ice scoop is stored in a clean container to help prevent potential contamination. The operator cleaned the indicated scoop and placed it in a clean container 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?
      • The baseboards on the wall beneath the two-compartment sink were observed to be in disrepair. Ensure that the indicated section of wall is repaired to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris was observed on the floor beneath the ice machine. 2. A buildup of food debris was observed on the floor beneath the mechanical dishwasher. 3. A buildup of grime was observed on the floor beneath the back handwashing sink. 4. The spice shelf on the wall across from the grill line was observed with a buildup of grime. 1-4. Ensure that the indicated areas are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser is available at the handwashing sink near the dishwasher. Ensure soap is readily available in a dispenser at handwashing sinks at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.
  7. Risk Management 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)?
      • The high temperature dishwasher is measured at 44.1 degrees Celsius at the dish level. Ensure that the dishwasher is repaired to reach a minimum of 71 degrees Celsius at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser is available at the handwashing sink near the dishwasher. Ensure soap is readily available in a dispenser at handwashing sinks at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.
  8. 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)?
      • The high temperature dishwasher is measured at 44.1 degrees Celsius at the dish level. Ensure that the dishwasher is repaired to reach a minimum of 71 degrees Celsius at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach sanitizer test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel in a dispenser is observed at the handwashing sink near the dishwasher. 2. No soap in a dispenser is available at the handwashing sink near the dishwasher. 1-2. Soap and paper towel in a dispenser were provided during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime is observed on the gasket on the "Beverage-Air" cooler in the front. Ensure that the indicated equipment is cleaned and sanitized.