CapitalCare Lynnwood - Food
8740 165 Street NW Edmonton AB T5R 2R8 · Food - General
10 inspections
- Risk Management Inspection
3 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?
- X 3PN – The ceiling and bulkhead above the sink and refrigerator area is visibly moisture stained. The paint is peeling from parts of the bulkhead. X 3PN – The joint between the back of the hand-sink and wall is dirty and the sealant is peeling. X 3PN – The wall covering to the left of the hand-washing sink is separating from the wall. X 2PS – Near the hand washing sink the wall covering is chipped and the endcap for the counter is peeling away. X 2PS – The endcap on the edge of the bottom shelf for the dishracks left of the dishwasher is missing exposing unfinished wood. X 2PN – The joint between the back of the hand-sink and wall is dirty and the sealant is peeling.X 3LP (Large servery) – The back wall left of the steam table is damaged – paint is chipped and peeling. X 3LP (Small servery) – The wall next to the refrigerator and under the electrical panel has paint chipped, cracked and peeling. The area is covered with a towel to prevent further damage. X 3LP (Large servery) – The counter around the steam well is cracked. - The gap where the gap is stained and is easily spotted with this staining.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 2PN – The chute and underside around the chute and spout for the water/ice dispenser is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- X 4PS – The edge of the flooring in the servery area has a buildup of food debris. The sides of the dishwasher and near the oven had the most buildup.X 2PS – The edge of the flooring, and baseboards in the servery area has a buildup of food debris. The sides of the dishwasher and area behind refrigerator have the most buildupX 2PN - The edge of the flooring, and baseboards in parts of the servery area has a buildup of food debris (i.e. between the hand-washing sink and ice machine)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 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?
- X 3PN – The baseboards for the millwork around the hot holding area are missing.X 3PN – The ceiling and bulkhead above the sink and refrigerator area is visibly moisture stained. The paint is peeling from parts of the bulkhead. - This area is beneath 4PN where the dishwashing machine was out of order at the time of the visit. X 2PS – Near the hand washing sink the wall covering is chipped and the endcap for the counter is peeling away. X 2PN – The joint between the back of the hand-sink and wall is dirty and the sealant is peeling.X 3LP – The back wall left of the steam table is damaged – paint is chipped and peeling. X 3LP – The counter around the steam well is cracked. - The gap where the gap is filling up / stained with dirt and other debris and is easily spotted with this staining. X 3LP – The wall next to the refrigerator and under the electrical panel has paint chipped, cracked and peeling. The area is covered with a towel to prevent further damage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X 2PS – The cereal container for corn flakes is haphazardly repaired with masking tape and saran wrap – replaceX 2PS - The edge around the opening of the dishwashing machine on this floor and others have visible staining and buildup to clean off. X 2PN – The chute and underside around the chute and spout for the water/ice dispenser is dirty.X 3LP – The microwave in the side servery has food splatter on the top of the microwave above the spinning plate area.
- 23. Is the facility maintained in a clean and sanitary condition?
- X 2PS – the cupboard where cereal is stored is dirty.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X 4PN – Uncovered food was left out at room temperature in an empty hot hold steam well on top of a damp cloth. A fly was observed on the omelet. The plates of food in the steam well were discarded at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X 2LP – the scoop for the decaf coffee in the side servery was stored with its handle in the coffee. This was readjusted with the handle pointed out of the coffee during the inspection.X Coffee filters in multiple serveries are stored in a manner that does not protect them from contamination (ie unwrapped and under the paper towel dispenser).- Store the filters in containers / in a manner that protects them from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X 4PN – Uncovered food was left out at room temperature in an empty hot hold steam well on top of a damp cloth. A fly was observed on the omelet. The plates of food in the steam well were discarded at the time of the inspection. X 3PN – Plates of food were left out at room temperature after meal service and not put away. Advised staff to either discard or place the meals into the refrigerator during the inspection.X 2PS – The resident refrigerator measured > 4C. The temperature dial was set at a temperature setting below the recommended setting. This was adjusted during the inspection and measured 4C several minutes following the adjustment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X 3PS – The paper towel dispenser at the hand-washing sink near the elevator is empty.
- 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 3PN – The baseboards for the millwork around the hot holding area are missing.X 3PN – The ceiling and bulkhead above the sink and refrigerator area is visibly moisture stained. The paint is peeling from parts of the bulkhead. - This area is beneath 4PN where the dishwashing machine was out of order at the time of the visit. X 2PS – Near the hand washing sink the wall covering is chipped and the endcap for the counter is peeling away. X 2PN – The joint between the back of the hand-sink and wall is dirty and the sealant is peeling.X 3LP – The back wall left of the steam table is damaged – paint is chipped and peeling. X 3LP – The counter around the steam well is cracked. - The gap where the gap is filling up / stained with dirt and other debris and is easily spotted with this staining. X 3LP – The wall next to the refrigerator and under the electrical panel has paint chipped, cracked and peeling. The area is covered with a towel to prevent further damage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The food service carts have food splatter and debris on them, especially the undersides of some of them.X The covers for the steam tables are damaged and uncleanable in several units.X 2PS – The cereal container for corn flakes is haphazardly repaired with masking tape and saran wrap – replaceX 2PS - The edge around the opening of the dishwashing machine on this floor and others have visible staining and buildup to clean off. X 2PN – The chute and underside around the chute and spout for the water/ice dispenser is dirty.X 3LP – The microwave in the side servery has food splatter on the top of the microwave above the spinning plate area.
- 23. Is the facility maintained in a clean and sanitary condition?
- X 4PS – The edge of the flooring throughout the servery area has a buildup of food debris. The sides of the dishwasher and near the oven had the most buildup.X 2PS – The edge of the flooring, and baseboards throughout the servery area has a buildup of food debris. The sides of the dishwasher and refrigerator have heavy buildup.X 2PS – the cupboard where cereal is stored is dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The display cooler in the cafeteria measured ~6-7C. Staff were instructed not to store any prepared foods in this cooler until it can maintain a temperature of 4C or less.X Food left out at room temperature in the small servery in the 2 Lynnwood unit. This meal was discarded during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The inside / underside of the ice chute on the water/ice machines in 4PN & 2PN had a visible buildup of biofilm on them.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The underside of the 3PS dining room tables and overbed tables have a buildup of food debris on them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 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 water for the hand washing sink in the 3rd floor Lynnwood Servery does not work. Please repair immediately.
- 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 ceiling in 3rd floor Parker North servery is moisture damaged. Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required & level of preventative measures required. Construction activities in a Supportive Living and/or a Long-Term Care Facility should be completed in accordance with CSA Z317.13:22.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 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 water for the hand washing sink in the 3rd floor Lynnwood Servery does not work. Please repair immediately.X The hand washing sink in the 2nd floor Lynnwood Servery is obstructed with a garbage can stored in front of it. Please relocate the garbage can and ensure the hand washing sink is unobstructed from access.
- 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 ceiling in 3rd floor Parker North servery is moisture damaged. Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required & level of preventative measures required. Construction activities in a Supportive Living and/or a Long-Term Care Facility should be completed in accordance with CSA Z317.13:22.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Food was held in the steam tables in both 4-Parker Serveries before the hot water in the steam tables reached the minimum hot holding temperature (60C). The steam table water temperature measured ~50C and was turned up during the inspection. Ensure the hot holding units are turned on and reach a minimum 60C prior to loading food into them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The 3rd Lynnwood resident kitchenette freezer has a buildup of ice in it. Please defrost.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The cart used to transport food / dishes on the 3rd floor was dirty. Food debris and grime noted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 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?
- X Noted small flies in the servery areas around the garbage / recycle receptacles and in unused dishwashers.
- 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 caulking at the joint between the hand hygiene sink and wall in the 2 Parker South servery is moldy and peeling.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The underside of several tables in the 3rd parker dining area had a buildup of food debris on them. Ensure dining room tables in all dining areas are deep cleaned on a regular basis.
- 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?