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Caernarvon Community League

14830 118 Street NW Edmonton AB T5X 1T4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and rinse. The maximum hot water temperature was 69C after a few cycles. Operator was instructed to conduct manual sanitizing once the items have gone through the dishwasher. Alternatively, manual three step dishwashing can also be conducted.Two compartment sink had dish detergent but was missing a chemical sanitizer. Please obtain a chemical sanitizer.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Operator indicated that ATCO had completed some repairs however, it had turned off the pilot light to the hot water heater. Operator will reignite the flame this afternoon. In the interim, operator was instructed to keep the kitchen closed until the hot water was restored.
    • 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 large single compartment sink had a minor leak underneath the basin. Please repair or replace the plumbing.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front-end glass cooler was not equipped with a thermometer inside. ** Provide a thermometer inside each cooler.
    • 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?
      • Pest control records were not available for review during the inspection.** Have documentation in place showing the pest control measures are conducted in your facility. AHS - pest control checklist fulfills this requirement (copy will be attached with this report)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris was observed on the ventilation hood above the cooking stove. ** Conduct deep cleaning and sanitation.
  4. Monitoring 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?
      • Signs of water damage were observed on kitchen counter tops. Parts of the counter were rough and bulging. Operator noted that repairs have been initiated. ** Repair or replace.