Cafe Caribbean
100 - 10140 117 Street NW Edmonton AB T5K 1X3 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Mouse droppings were present in the mechanical room. Please focus on repairs of the room. Install baseboards, close off the openings in the wall, remove all droppings and increase traps.
- 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?
- Monitoring 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)?
- Chlorine test strips were unable to be found during the inspection. Inspector provided some chlorine test strips in the interim.Ensure the chlorine sanitizer is checked on a regular basis, preferably before opening to the public.QUAT test strips were expired.
- 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?
- Moderate amount of mouse droppings were present in the mechanical room (beside the kitchen). There was residential style refrigeration unit and some dry goods (half bag of rice, oil, etc) and take out packaging were present in the mechanical room. In addition, two cans of insecticide spray was present. One can was stored beside food on the shelf. Please remove from facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A residential style stove and vent hood was present onsite. Operator indicated the food was prepared at another location and would be transferred to the site. Reheating occurs using the oven/stovetop.The refrigeration unit in the mechanical room had buildup of sauce and was due for cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Corrected - "Table potato" bag was stored directly on the floor in the furnace/ AC room.Outstanding - Other food items stored in the furnace/AC room.Ensure food containers are stored off the floor. Do not store foods in the furnace/ AC room as it is not meant for food/ food equipment storage. Having only the domestic fridge is permitted in this room.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Curry was stored at room temperature without any temperature control. Temperature was approximately 45C.Ensure high risk foods are not stored at room temperature. Reheat quickly to 74C or higher and then hot hold at 60C or higher. Do not leave on the counter without a method of temperature control.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A wet cloth was stored on the counter top. Ensure the cloth is stored in a sanitizer bucket if it becomes damp or dirty. Alternatively, if the cloth is dry and clean or a single use paper towel is used, a spray bottle with an approved sanitizer can be used.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat package was stored on top of the drawer holding raw vegetables.Ensure raw meat is stored below and away from other foods. Recommend keeping the raw meat in the drawer and other foods above. The raw meat was moved during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - "Table potato" bag was stored directly on the floor in the furnace/ AC room.- Other food items stored in the furnace/AC room.Ensure food containers are stored off the floor. Do not store foods in the furnace/ AC room as it is not meant for food/ food equipment storage. Having only the domestic fridge is permitted in this room.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer available appears not to be working. It reads 32C for room temperature. Public health inspector's read 23C. Ensure you have a functional and accurate probe thermometer. Calibrate thermometer as required.
- 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 was obstructed with items drying inside of it.Ensure hand sink is only used for hand washing. Do not use it for drying or anything else besides handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap or paper towel at the hand sink. Staff said a clean cloth is used to dry their hands. Staff left after inspection to get some hand soap and paper towel.Ensure the hand sink is always stocked with soap and paper towel. Use of cloths for hand drying is not permitted. Recommend having stock/ back up hand soap and paper towel onsite.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Observed staff deep frying plantains in a frying pan with a thick layer of oil. The facility does not have proper ventilation to deep fry or have grease producing cooking. Do not fry anything or cook meat from raw on top of the stove. Owner said they would use the air fryer going forward.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- July 26, 2023: Hard to determine if the shelves under the counter and under the sink have been sealed. Either have proof of what was used for sealant or be able to show that the shelves are not absorbent and are easily cleanable during inspection.July 14, 2022: ** Shelves underneath the counter were unfinished wood. Please ensure shelves are smooth, easily cleanable and non-absorbent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?