Chartwell Heritage Valley Retirement Residence - Kitchen
944 James Mowatt Trail SW Edmonton AB T6W 2B2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Boxes containing popsicles was stored directly on the floor in the walk-in freezer.Corrected on Site: The boxes of popsicle were removed from the floor. please ensure food are stored off the floor to prevent contamination.-A couple of unsealed teabags were found in a drawer in the service area.Corrected on Site: The operator discarded the teabags. Operator was advised to store teabags in sealed containers, with utensils provided for service/take out as needed.
- 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?
- The food handling permit displayed on the wall was expired.-Please remove the expired permit and replace it with a valid, current food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The juice machine had dirt and grime buildup under the dispensing taps.Required Action: Please clean and sanitize the juice machine thoroughly, paying special attention to the underside arounds the taps and dispensing area.-Mold-like, dark and fuzzy substance was observed on the caulking in the dish-loading area of the mechanical dishwasher.Required Action: Please clean and sanitize area or remove and replace the affected caulking to ensure surfaces are smooth, durable, and easy to clean and non-absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Dirt and grime were observed on the wall near the mechanical dishwasher at the cycle completion area.Corrected on Site: The wall was cleaned and sanitized. Please ensure routine cleaning and sanitizing of this area to prevent buildup.-Mold-like substances was observed on the green storage cart in the walk-in cooler, where dairy products were stored.Corrected on Site: The cart was cleaned and sanitized. Please ensure all equipment used for food storage is maintained in a clean and sanitary condition.-Buildup of debris and dirt was noted on a tray in the dry storage area.Corrected On Site: The tray was cleaned and sanitized during the inspection. Maintaining regular cleaning in the dry storage area was discussed.Mold-like substance was observed on the rolling rack top cover in the walk-in cooler.Corrected On Site: The cover was cleaned and sanitized during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed two large inserts of pork cutlets on counter across from flat top. Surface temperature of products observed at 18 C. Reviewed temperature requirements for high risk and potentially hazardous food products. Do not remove food products until staff are ready to actively work on food item. Food items moved to flat top during inspection for braising.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed staff member prepping lettuce in front of cookline hand sink. Insert for lettuce observed overtop of sink. Staff requested to adjust working area to not obstruct hand sink. Spoon observed inside handsink in prep area. Spoon moved during inspection. Ensure that no items are stored inside the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in kitchen cookline area are not smooth or easy to clean (porous tiles). Some tiles are beginning to discolor, wrinkle or are becoming hard to clean. Ensure ceiling tiles are smooth, easy to clean. Replace porous and damaged tiles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages (open and closed containers) throughout the kitchen including on prep surface and shelves. Reviewed storing staff food items in dedicated areas.Observed glasses and coffee supplies (sugar, etc) on counter directly under soap and paper towel dispenser. Reviewed finding alternative area for these items away from hand washing area & supplies.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed trays of uncovered prepped vegetables in walk-in cooler. Plastic cover placed over rapid cooler rack during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed two inserts on top of steam table in kitchen. Observed pan of pizza on shelf above stove and pizza on top of steam table. Product temperatures were below 60C. Reviewed hot holding requirements.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles in kitchen cookline area are not smooth or easy to clean (porous tiles). Some tiles are beginning to discolor, wrinkle or are becoming hard to clean. Ensure ceiling tiles are smooth, easy to clean. Replace porous and damaged tiles.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal lunch bags and water bottles noted throughout kitchen. Ensure a separate area is designated and labeled for staff personal food items to prevent cross contamination. Corrected on site: large milk crate was cleaned and labeled and placed into walk in cooler for staff lunches.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Paper towel dispensers were emptied at multiple hand sinks (e.g. by soup kettle, by holding units and ice machine). Immediately refill and ensure hand sinks are fully equipped with supplies. Corrected on site: Dispensers were refilled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking by the dishwasher had presence of mould like substance or caulking was not present. Replace/add caulking and ensure water tight junctions are in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Food crumbs noted on meat slicer and stand alone mixer. Clean and sanitize equipment. Corrected on site: equipment was cleaned and sanitize equipment and large plastic bag placed over equipment to protect from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Following areas require cleaning: walls around front hot holding/prep cooler area, drawers in the front beverage stations, walls by back food prep areas by mixer and 2 compartment sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions