Cafe Tiramisu Lift Me Up
10750 124 Street NW Edmonton AB T5M 0H1 · Food - General
5 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of bottles of Quat sanitizer solution was too strong (above 400ppm). 200ppm solution was prepared by the staff during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained. Use Quat test strips at the facility to measure the concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Some products such as pistachio cinnamon bun with whipped cream, pecan cinnamon bun with whipped cream, cinnamon bun with whipped cream, banana cinnamon bun, blueberry cinnamon bun, raspberry cinnamon bun that may not be low risk were displayed at room temperature. These products may not be low risk and should be kept refrigerated at or below 4 degrees C until confirmed otherwise.- If they are to be stored at temperature, it cannot exceed 2 hours, and there must be a time stamp, and product discarded after the two hours.- The products can be sent for water activity testing and those below 0.85 can be stored at room temperature.- The facility can apply for time as public health control for those items that are above 0.85 but you would like to keep out longer at room temperature.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal items such as jackets were placed on food storage shelfs. The staff removed the items during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Buckets of dishwashing chemicals were stored close to food items in the storage room. Proper separation was created by the staff during inspection. Please ensure chemicals are stored separately from food at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing sanitizer solution were not labelled. Ensure all spray bottles are labelled indicating its content.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine concentration was measured from the low temperature dishwasher after the sanitizing cycle. The facility contacted a service technician who completed repairs during inspection. 100ppm chlorine concentration was measured after the sanitizing cycle post repairs.* Monitor the sanitizer concentration of the dishwasher daily and keep records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt and debris were observed on the walk-in cooler fan/fan cover and ceiling.Clean these areas in the walk-in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- Feb 26/26 - A reduction in flies was noted. Outstanding - The back receiving door was not closing fully. Please repair the door.Corrected - Recent pest control records were not available for review. Please keep recent pest control records onsite.
- 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?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No QUAT sanitizer could be detected from the sanitizer dispenser.A video was received two hours later, showing the dispenser functioning properly, with a QUAT test strip reading 400 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was not connected to a sanitizing chemical. Ensure the dishwasher is equipped with a chemical sanitizer at all times. Maintain chlorine concentration at 100 ppm. A temporary jug of chlorine bleach was connected to the dishwasher during the inspection. Chlorine was then measured at 100 ppm. Detergent and rinse aid were available.
- 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?
- Feb 26/26 - A reduction in flies was noted. Outstanding - The back receiving door was not closing fully. Please repair the door.Corrected - Recent pest control records were not available for review. Please keep recent pest control records onsite.
- 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 - Bare wooden surfaces noted in kitchen area and require surfaces to be painted smooth and easy to clean:- stand for large mixer
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer dispenser was not functioning properly. Sanitizer concentrations were inconsistent. Several sanitizer solutions measured below 200 ppm. Ensure QUAT sanitizer solutions are maintained at 200 ppm at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Stick fly traps were full of flies and located above the pasta preparation area, where pasta was being prepared. Remove stick fly traps from food/food contact surface areas to prevent contamination.
- 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?
- 1. Stick fly traps were full of flies. Please replace traps when full. Full traps may become less effective and can attract additional flies. Ensure traps are installed away from food handling areas.Some suggestions to help further reduce the flies:- Keep garbage bins covered - Keep doors closed when not in use- Install door screens- Use air curtains or fly fans at entrances to deter flies from entering- Clean garbage and compost bins on a regular basis- Wipe up spills immediately- Keep food covered- Use fly strips in areas away from food/food contact surfaces2. The back receiving door was not closing fully. Please repair the door.3. Recent pest control records were not available for review. Please keep recent pest control records 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?
- A valid food handling permit was not displayed. Corrected onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wooden surfaces noted in kitchen area and require surfaces to be painted smooth and easy to clean"- stand for large mixer- stand with wheels under main prep table in bakery area
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Two spatulas and one metal strainer by the dishwashing area were damaged. Ensure all utensils are maintained in good repair. The operator disposed of the damaged utensils onsite.- A few utensils by the dishwashing area were found to be unclean. The utensils were taken for cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handsink in retail area in front end of facility did not have soap availably ready at time of inspection.
- 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?
- Minor mice activity noted. Mouse droppings noted in following hard-to-reach areas:- bakery area along walls under tables and shelves- under wire racks in back storage areaOperators remain diligent with routine cleaning of kitchen. Foods and food prep surfaces are unaffected by activity.
- 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?
- Front door was propped open.Please ensure door remains closed to prevent to potential of pest entry into facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bare wooden surfaces noted in kitchen area and require surfaces to be painted smooth and easy to clean"- stand for large mixer- stand with wheels under main prep table in bakery area
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - Scoops in dry storage bins were noted with handles directly touching food within bin.- A container with handle was being used in some dry storage bins.Please ensure Please scoops are stored in a way where handles are not touching the food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop for bulk ice machine was noted stored directly on top of machine.Corrective action: Please store scoop in a bucket or container that can be cleaned and sanitized frequently instead directly on top of the ice machine.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- wall below ladle storage - top of dishwasher- mouse droppings where noted
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?