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Canterbury Court - Kitchen

8403 142 Street NW Edmonton AB T5R 4L3 · Food - General

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Containers of hard ice cream was found stored on the walk in freezer floor. Ensure all food products are elevated off the floor (minimum 6 inches) to protect from contamination and prevent pest access. Containers of hard ice creams were elevated off the floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal phone was found sting on top of a shelf in the baking area. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff. Phone was relocated on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following areas and equipment:-mould like substance was noted on multiple shelving units and walls in coolers #1 and #4-food splashes noted on the wall behind baking tools storage area-pink scum, and mould like substance was noted on the insides walls of the ice machine -build up of food debris was noted under preparation tables thorough the kitchen reparation tables thorough the kitchen*Peeling paint was noted on the inner door panel of coolers #1 and #4. Dark debris that could be rubbed off was also noted on the doors. Ensure doors are easy to clean and in good working order.*Ice build up noted inside the walk in freezer on the fan in the back, on the shelving, food and floor. Please remove the ice build up and ensure freezer is in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on the ceiling vents, ceiling pipes and light fixtures throughout the kitchen. Please clean the vents, pipes and light fixtures. Ensure task is added to routine cleaning schedule.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Two out of four Quat based sanitizer buckets were tested were less than 200ppm. Refresh sanitizer and ensure there is adequate concentration. Corrected on site: sanitizer refresher and tested concentration was 200ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Pies were found not protected from contamination in the walk in cooler. Cover food protects to protect from contamination. Corrected on site: staff wrapped pies.*Left over smoothie was found stored in a cottage cheese container. Discussed with manager when saving left over foods items, best practice is to ensure food item is not stored in the danger zone(4-60C), covered, dated, and labeled with resident name if being saved for a specific resident. Manager discarded smoothie as staff didn’t know how long it was in the fridge.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal water bottles and one bag was found in multiple areas in the kitchen and the front service area. Ensure staff personal items are stored in a dedicated staff area to prevent cross contamination. Designate and label areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *A bottle of Renee Buttermilk Ranch Salad Dressing (3.78L) was found stored at room temperature in the dry storage room. Manufacturer instruction states” always refrigerated”. Discard and review product labeling more carefully. Discussed difference between keep refrigerated vs refrigerate after opening. Corrected on site: product discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The ceiling vent in the dishwashing room was covered in dust. Clean vent and add to cleaning schedule
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of dark grime/substance on the commercial dishwasher racks. Clean racks and add to routine cleaning.
  6. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple ceiling tiles were acoustic ceiling tiles. Acoustic ceiling tiles were not smooth or easy to clean. Please replace with smooth and easy to clean ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Exposed insulation on the wall/baseboard area under the dishwashing table. Insulation was from a repair job. Remove the insulation and ensure the wall/baseboard was properly repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of dark grime/substance on the commercial dishwasher racks. Clean racks and add to routine cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of debris and grime noted on the wall and floor directly under the dishwasher/dishwashing table. Clean areas and add to routine cleaning.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Multiple Quat based sanitizer buckets were tested and concentrations were inadequate (<200ppm). Immediately refresh sanitizer and ensure adequate sanitizer is available at all times. Review with staff members how dispense sanitizer and use test strips to confirm sanitizer concentration. Corrected on site: sanitizers were fresh, concentrations were adequate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Trays of bread were found not protected from contamination in the walk-in cooler. Cover food products and ensure all food products in cold storage are protected from contamination. Corrected on site: staff covered food products.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Detergent was found stored in a red bucket labeled sanitizer. Ensure all chemicals are stored in properly labeled containers. Review with all staff. Corrected on site: detergent transferred into a green bucket labeled detergent.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cooked eggs were elevated in the steam table causing food products to be less than 60C. Insert was place on top of a larger insert. Immediately stop this practice. Inserts need to be placed directly into the steam table to keep food products out of the danger zone (4C-60C). Corrected on site: manager removed larger insert.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food debris were found in bins used to store equipment and utensils. Bins were located next to the hand sink at the entrance of the kitchen. Clean out bins and add task to routine cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dry ingredient scoop was contacting dry ingredient (icing sugar). Ensure scoops are stored upright with the handle up when stored inside container or utilize a holder or another method that prevent contamination of the bulk dry ingredient. Corrected on site: scoop removed in place into holder. *Soup ladle was found in hanging off the metal stand in the dining room. Stop this practice, soup ladle needs to be stored in a way to protect from contamination. Corrected on site: soup ladle placed on plate and signed created reminding staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on ceiling tiles and vents. Clean tiles and vent and add task to routine cleaning schedule. *Buildup of grime and dirt was present in hard to reach areas(floors/walls). Hard to reach areas include but not limited to: under dishwasher and area, under 3 compartment sinks, under food preparation sinks, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.