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Caffe Sorrentino

10665 109 Street NW Edmonton AB T5H 3B5 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • When wiped there was a residual produced inside the ice machine. The ice machine was placed out of order and facility obtained bagged ice from an outside source.Ice machine to be fully cleaned and sanitized until put back in service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was used as scoop and stored directly inside bulk food items.The bowl was removed, use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The back dishwasher after multiple runs produced a chlorine concentration of 0ppm.The chlorine solution was changed and produced a 100-ppm chlorine residual.The front dishwasher produced a chlorine solution of 0ppm after multiple runs. Staff were instructed to use the back dishwasher until front dishwasher is confirmed to be sanitizing.
    • 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 was a gap at the bottom of the double doors in the shipping area.Seal gap to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back of meat slicer guard.Ensure that meat slicer is fully dissembled and cleaned between use.Operator cleaned meat slicer once noted.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza slices are left at room temperature in the front display case. Perishable foods must be maintained at <4C or >60C, unless an application for Time as a Public Health Control is submitted and approved by our office.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing solution was detected at the front glass washer at dish level, during the final rinse cycle. Staff replaced the pail of sanitizer and after priming the machine, 100 ppm chlorine was detected at dish level, final rinse.
  4. Demand Inspection

    0 infractions