Chartwell St. Albert Retirement Residence - Kitchen
20 Hebert Road St. Albert AB T8N 3Y6 · Food - General
18 inspections
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *One out of three Sink and Surface sanitizer buckets in the kitchen were tested and showed inadequate concentration. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizers were refreshed and adequate concentration was detected.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *After multiple cycles, the high temperature dishwasher was not reaching adequate final rinse temperature at the gauge(70-75C, required to be at least 82C) and plate level (69C, required to be at least 71C). The manager identified that the booster heater was turned off. Once the booster was turned back on, the proper final rinse temperatures were reached. Please ensure the booster is turned on when the dishwasher is in operation and, please review this requirement with all staff.
- 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 along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition.*Another leak was noted in the cupboard directly under the hand-washing sink in servery area. A bucket of dirty water was present under the sink. Investigate and ensure plumbing is in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- *A small section of the kitchen flooring by the hand washing sink in the back area and side food preparation area was in disrepair Repair flooring. Ensure all flooring are in a good state of repair to facilitate the easy cleaning.
- 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
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Unwrapped tea bags were found not protected from contamination. Tea bags were stored in an open container in the residents accessible coffee/beverage station. Change storage practice. Ensure tea bags are protected contamination, store in a clean container with a lid or provide individually wrapped tea bags. Manager removed tea bags.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Cooked pizza was stored in the hot holding unit, temperature measured was 55C. Food inserts on the hot holding unit were observed to be stacked on top of each other. Change storage practice, ensure each insert sits fully inside the hot holding unit to ensure hot foods are maintained at 60C or higher. Discussed onsite and staff rearranged inserts.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *A small section of the kitchen flooring by the hand washing sink in the back area and side food preparation area was in disrepair Repair flooring. Ensure all flooring are in a good state of repair to facilitate the easy cleaning.*The finishes inside the drawers in the servery area were no longer smooth and easy to clean. Repair/refinish the drawers to facility easy cleaning. *A bucket with dirty water was found in the cupboard directly under the hand washing sink in servery area. Investigate and ensure plumbing is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:-hard to reach area under the worktables and behind cooking equipment-storage drawers and cupboards in the servery area -nozzles and hard to reach areas inside the juice machine
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Multiple food items found not covered to protect from contamination- tray of chicken breasts and a cake. Ensure all food products are protected from contamination. Corrected on site: Food products were covered with parchment paper.*Unwrapped tea bags were found not protected from contamination. Tea bags were stored in a open container. Change storage practice. Ensure tea bags are protected contamination, store in an clean container with a lid. Corrected on site: manager transferred tea bags to a container with a lid and tongs were available for staff to use to handle the tea bags.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal belongings were found stored on a shelf under the hand sink. Relocate staff personal items to a dedicated staff area to prevent cross contamination. Review with all staff. Corrected on site: staff moved items to dedicated storage shelf in dry storage room.
- 09. Are chemicals stored and handled in a safe manner?
- *Sink and Surface food safe sanitizer tested was too high. Color change was out of the required range. Adjust and ensure the sanitizer is at the proper concentration to be food safe.
- 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 along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition.*Tape from previous construction work was still present on the wall covering. Remove to allow easy cleaning of walls.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning is required for the following areas due to the build up of debris, grime, dust or mould like substance:-hard to reach area under the worktables and equipment-wall coverings by food prep areas-nozzles and hard to reach areas inside the juice machine
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Inadequate sanitizer detected in one out of the two wiping cloth sanitizer buckets tested. (Sink and Surface Sanitizer). Refresh sanitizer. Corrected on site: manager refreshed sanitizer and adequate concentration detected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Mould-like substance noted on the caulking at the dishwashing area. Redo caulking/remove mould.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Rolling cover in the dessert cooler located in the server areas was cracked/ripped. Replace and ensure cove is in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation noted on the ceiling vents above side food preparation areas. Clean vents. *Mould-like substance noted on the shelving in the walk-in cooler. Clean shelving.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Storage shelf in the back storage room was designated for staff to store personal items, please label area and ensure facility items are adequately separated from staff personal items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food products were found not protected from contamination. Cover foods and ensure they are protected from contamination. Corrected on site. Food products covered with lids and cover put on rolling racks. -container of hard-boiled eggs and container of butter in the front prep cooler-rolling rack of food products in the walk in cooler-rolling rack of food products in the front servery cooler*Cross contamination was found. Tray of eggs were stored directly above ready to eat foods in the front prep cooler. Reorganize and ensure raw foods are below cooked/ready to eat foods. Corrected on site: eggs relocated to the bottom shelf.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Storage shelf in the back storage room was designated for staff to store personal items, please label area and ensure facility items are adequately separated from staff personal items.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Front servery hand sink soap dispenser was empty. A soap refill was on the counter but it was not the correct fit for the dispenser. Refill and ensure staff know where to get the proper refill. Corrected on site: manager installed the proper soap refill into the dispenser.
- 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 along the dishwashing area had signs of mould growth. Replace caulking and ensure all water tight junctions are in good working condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Built up of food debris/ food crumbs was noted in the following areas and cleaning is required.-equipment storage containers directly located below the side prep table-stand alone mixer next to the back hand sink-plastic storage containers for baking dry ingredients in the back storage room.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Ceiling vents throughout kitchen were dusty and dirty. Clean vents and add to routine cleaning.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- *Ceiling/bulkhead, and a pillar by the side food preparation area and area directly outside the walk in cooler was covered in hoarding material. Please investigate the reasons why hoarding material is up and provide PHI with an action plan within 2 weeks.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bag of panko observed in dry storage area. Product transferred to container during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic cover for rolling/rapid cooling rack in walk-in cooler is cracked/damaged. Replace.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Insert of lunch food item observed on stainless table between cookline and cold storage unit. Product discarded. Reviewed ensuring that products are immediately discarded after being removed from hot holding or immediately start the cooling process.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Flooring was observed to be in disrepair in multiple areas. One area under the handwashing sink was observed to be missing a piece of flooring and what appeared to be sand was observed in the exposed area. Ensure flooring is repaired and investigate the sand-like material source. *Ensure dishwasher is properly disposing of wastewater/water. A gap was observed in the loading area that was covered with a cleaning towel to avoid spills. Ensure all surfaces are easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of food debris noted in hard to reach areas including below cookline and in walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management 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?
- * Flooring was observed to be in disrepair in multiple areas. One area under the handwashing sink was observed to be missing a piece of flooring and what appeared to be sand was observed in the exposed area. Ensure flooring is repaired and investigate the sand-like material source. *Ensure dishwasher is properly disposing of wastewater/water. A gap was observed in the loading area that was covered with a cleaning towel to avoid spills. Ensure all surfaces are easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 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?
- * Black growth consistent with mould growth was previously observed on the ceiling beam outside of the walk-in coolers. The visible growth was not observed at this time. It appears that a contracted qualified consultant had investigated & assessed the area(s), Several questions were raised and agreement to meet as a larger team to better understand the water source, scope and timeline of the work and planned preventative measures. Please know that complete construction activities need to be done in accordance with CSA Z317.13:22 and the extent of mould growth and remediation work involved may require partial or full kitchen closure. Ensure that walls finished so they are smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Flooring was observed to be in disrepair in multiple areas. One area under the handwashing sink was observed to be missing a piece of flooring and what appeared to be sand was observed in the exposed area. Ensure flooring is repaired and investigate the sand-like material source. *Ensure dishwasher is properly disposing of wastewater/water. A gap was observed in the loading area that was covered with a cleaning towel to avoid spills. Ensure all surfaces are easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer for food surfaces was observed to have 0 ppm. Ensure approved sanitizer solution is used for food surfaces. This was corrected onsite.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Records with temperature monitoring for hot food appeared to not be consistently maintained (several dates missing). Ensure records are kept as monitoring is done.
- 09. Are chemicals stored and handled in a safe manner?
- *Sanitizer was placed in a container labelled for peroxide base disinfectant. Ensure containers that hold chemicals are labeled correctly (to show its contents).
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Broken glass was observed in the utensil dirty bin. Ensure process is in place for equipment in disrepair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Black growth consistent with mould growth was observed on the ceiling beam outside of the walk-in coolers. The growth observed appears to be in a similar location with the growth that was observed previously. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mould. The consultant shall ensure & document any mould remediation work completed. The extent of mould growth and remediation work involved may require partial or full kitchen closure. Contact EPH and IPC to consult based of extend and alternatives for operation. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22. Ensure that walls finished so they are smooth and easy to clean. *It appears that the operator had the area inspected- Please send the undersigned a copy of the report
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Flooring was observed to be in disrepair in multiple areas. One area under the handwashing sink was observed to be missing a piece of flooring and what appeared to be sand was observed in the exposed area. Ensure flooring is repaired and investigate the sand-like material source.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Light cover above the food preparation area was observed to be cracked/disrepair. Ensure light cover is replaced/repaired 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?
- *Caulking around the mechanical dish machine and dishwasher pit was observed to be in disrepair with black growth that appears to be consistent with mold growth.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding from previous inspection:*Cleaning was observed to be needed in several areas (i.e., under dishwasher, common touch areas, juice machine, display fridge, glasses in servery area, microwave etc). Areas were shown to the operator. Ensure all areas are cleaned and maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Food bins with cooked food stored in the walk-in cooler were observed to be uncovered. Ensure food is always covered and protected from contamination. This was corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Scoops were observed to be stored in the bulk product. Ensure scoops are stored safety outside of the product to protect from cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Hot food was observed to be sitting at around 40C in a hot holding unit. Ensure hot holding is always done above 60C. This was corrected immediately by the staff member.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Black growth consistent with mould growth was observed on the ceiling beam outside of the walk-in coolers. The growth observed appears to be in a similar location with the growth that was observed previously. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mould. The consultant shall ensure & document any mould remediation work completed. The extent of mould growth and remediation work involved may require partial or full kitchen closure. Contact EPH and IPC to consult based of extend and alternatives for operation. Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required. Complete construction activities in accordance with CSA Z317.13:22. Ensure that walls finished so they are smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Flooring was observed to be in disrepair in multiple areas. One area under the handwashing sink was observed to be missing a piece of flooring and what appeared to be sand was observed in the exposed area. Ensure flooring is repaired and investigate the sand-like material source.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ventilation inspection/servicing (canopy hood) was observed to be due in August. Ensure all equipment is maintained in good condition.*Light cover above the food preparation area was observed to be cracked/disrepair. Ensure light cover is replaced/repaired immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Strainers were observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded).
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning was observed to be needed in several areas (i.e., under dishwasher, common touch areas, juice machine, display fridge, glasses in servery area, microwave etc). Areas were shown to the operator. Ensure all areas are cleaned and maintained.*Ice buildup was observed in the walk-in cooler and the mini fridge in the servery. Ensure all equipment is clean and in good repair.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ensure used wiping cloths are always kept in an environment that does not favor bacteria multiplication. Multiple wiping cloths were found on different counter. This was immediately corrected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel at hand sink in the server area. Ensure hand sinks are supplied with soap and paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust was found on the 3 ceiling vents and surrounding ceiling located by the side food preparation tables. Clean vents and ensure they are on the routine cleaning schedule.Mixer was observed to have debris on it. Ensure cleaning is done immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?