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CapitalCare Kipnes Centre For Veterans - Kitchen

4470 McCrae Avenue NW Edmonton AB T5E 6M8 · Food - General

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Eggs in a container of water were observed in the hand washing sink unattended. These were removed from the hand washing sink and peeled for storage in the cooler.X Half of a sliced tomato was left out at room temperature. This was wrapped up and moved to the refrigerator during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X Eggs in a container of water were observed in the hand washing sink unattended. These were removed from the hand washing sink,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X A dirty scoop was observed in the thickener container. This was moved to the dishwashing area during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X The scoop in one of the dry storage bins was stored with its handle in the product. This was shifted and stored in a manner that prevents the handle from touching the product its stored in.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The paper towel dispenser at the hand washing station between the walk-in cooler and dishwashing area was empty. This was refilled during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The high temperature dishwasher is not sanitizing dishes properly. The reading on the dial (from the booster) indicates the water temperature is being heated to above 180F (82C). A maximum of 190f-195F (87.8C-90.55C) observed. However, the temperature recorded at the dish level does not consistently reach a minimum of 160F (71C).
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X Staff personal items (purse, plastic containers, etc.) were stored on the clean equipment rack at the end of the dishwashing area. These items were removed by staff shortly after the inspection started.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Wrapped up pizza slices were stored on top of the lid on top of the steam table. These were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwasher is not sanitizing dishes properly. The reading on the dial (from the booster) indicates the water temperature is being heated to above 180F (82C). A maximum of 190f-195F (87.8C-90.55C) observed. However, the temperature recorded at the dish level did not reach the minimum 71C required (66.9C max). Please discontinue the use of this dishwasher and switch to manual sanitizing of dishes.
  6. Monitoring Inspection

    0 infractions

  7. Demand 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?
      • X The drywall below the stainless-steel covering on both sides of the dishwasher is water damaged and the paper backing is peeling exposing the gypsum core it is bonded to. Remediation company has set up appropriate precautions and will be ready for removal of damaged materials prior to refinishing with new materials.
  8. 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?
      • X The drywall below the stainless-steel covering on both sides of the dishwasher is water damaged and the paper backing is peeling exposing the gypsum core it is bonded to.