Chartwell Wescott Retirement Residence - Kitchen
3841 Allan Drive SW Edmonton AB T6W 4B8 · Food - General
13 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap and paper towels were stocked during the inspection (supply order had arrived that day).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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)?
- *Staff personal items (e.g. coats, bags, shoes) were stored on 3 storage shelves located in the back area/loading dock. Shelves had food equipment. Reorganized area and dedicate a shelf for staff items to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 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?
- *Plates and bowls were being used to scoop dry ingredients (e.g. soup bases). Stop this practice and use proper scoops with handles to prevent contamination of the bulk ingredients. Review with all staff. Corrected on site: staff removed plates and bowl.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff personal items (e.g. purse/bag) were found stored on the shelf in the beverage station area. Relocate staff personal items to a dedicated staff area to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Two thermometers were found in the walk in cooler. One was broken and the other had mould like substance on it. Please ensure thermometers are functioning probably and clean. Corrected on site: broken thermometer discarded, new thermometer placed into the walk in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Dishwasher was leaking. Repair dishwasher and ensure it is good working condition.*Caulking on the wall and dishwashing table was either missing or had presence of mould like substance. Replace/ add caulking to 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?
- *Build of white substance/powder noted around the base of water softener tank by the dishwasher. A tray present under the tank to capture the substance. Service water softener and ensure it is in good working condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Build up of food debris, grime, dust and/or mould like substance noted on multiple equipment and areas. Cleaning and sanitizing required for the following areas/equipment:-Stand up cooler by the juice machine- food debris from previous day -Nozzles and hard to reach places inside the juice machine – sticky juice, brown substance-Wall behind dishwasher and area under dishwasher- debris/grime-Shelving in the walk in cooler- debris and mould like substance -Ice cream dipper well -mould like substance-Inside ice cream chest freezer -chunks of ice cream on the bottom of freezer-Back equipment storage area, under shelving and hard to each places- debris and grime-Ceiling tiles and ceiling vents throughout the kitchen- dust -Sliver fan located in the beverage station area- dust. Fan removed during inspection. -Glass plate in microwave- debris. Plate placed into dishwashing during inspection.-Floor, walls and ceiling throughout the kitchen- debris and grime
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Inadequate sanitizer detected in two out of three wiping cloth buckets (Ecolab Sink and Surface Sanitizer). Refresh sanitizer and ensure there is adequate sanitizer at all times. Corrected on site: manager refreshed sanitizer and concentration was adequate.
- 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 dish table and tiled wall 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?
- *Improper scoop storage found, scoop handle contacting dry ingredient (oatmeal). Change storage practice. Ensure one of the following scoop storage practices is followed: utilizing holders located in the bins, store scoops outside in a clean container and place scoops into dishwashing once they are not required.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Grease, dust, or food build up in the following areas: top of dishwasher, tiled wall in dishwashing area including window area, behind and under equipment on cookline, shelving in walk in cooler, fans in walk in cooler, equipment/utensil storage bins, inside prep cooler. Increase cleaning in those areas. Ensure staff are documenting cleaning on cleaning schedule. Ensure clean equipment are stored in clean bins.*Mixture of items noted in drawers throughout kitchen (back prep area and baking area). Reorganize drawers so areas are easy to clean. Ensure there is separation of food prep items from nonfood prep items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule. April 26, 2024 - observed dust build up on ceiling, food debris on shelves and mixer. Front of walk-in cooler fan covers was cleaned, debris still noted on the inside portions of the cover. Ensure racks/shelves in walk-in cooler are thoroughly cleaned. Observed debris build up on juice dispenser nozzles. Ensure nozzles are cleaned and sanitized regularly (at least once per day) to remove juice build up and prevent mold & bacterial growth. Ensure equipment is cleaned and sanitized after use. Observed fruit flies on mixer.June 28, 2024 - Dirt food debris noted on guard and top side of mixerDried juice observed on juice nozzles. Ensure that nozzles are removed, cleaned and sanitized at least once per day. Observed debris build up in some corners (hand sinks, prep area), and mould observed on fan in walk-in cooler. Floor around dishwasher, cookline and hand sink has improved.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 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?
- Fruit flies observed in main kitchen, dishwashing area, and back loading bay/chemical room. Ensure facility is maintained in pest free condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule. April 26, 2024 - observed dust build up on ceiling, food debris on shelves and mixer. Front of walk-in cooler fan covers was cleaned, debris still noted on the inside portions of the cover. Ensure racks/shelves in walk-in cooler are thoroughly cleaned. Observed debris build up on juice dispenser nozzles. Ensure nozzles are cleaned and sanitized regularly (at least once per day) to remove juice build up and prevent mold & bacterial growth. Ensure equipment is cleaned and sanitized after use. Observed fruit flies on mixer.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning cloth on food preparation surface. Cloth removed during inspection. Ensure cleaning cloths are stored directly in sanitizing solution when not in immediate use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed uncovered food items in glass door cooler and walk-in cooler. Ensure all food products are protected from contamination including during storage. Ensure food items in coolers are covered.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed cooked pasta in insert at room temperature. Reviewed ensuring that high risk or potentially hazardous products are stored at 4.0 C or colder OR 60 C or higher. If there is not sufficient room in steam table, ensure that food items are not stored at room temperatures for extended periods on time. Pasta moved to walk-in cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed thermometers intended for hot holding (>50 C) in cold storage units. Replace with thermometers with temperate for cold storageThermometer not located in glass door cooler in server area. Thermometer installed during inspection
- 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 dispenser at back hand sink (near entrance to memory care unit) was empty. Replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease, dust, or food build up in the following: behind and under equipment on cookline, shelves, under and in concerns around dishwasher, mixer, walk-in cooler fan covers and shelves in walk-in cooler. Dust buid up observed on ceiling. Puddles (water and other dark liquid) under prep cooler.Ensure staff are documenting cleaning on cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *CDI -Observed cleaning cloth on counter in server area. Ensure that cleaning cloths are stored directly in sanitizer when not in use. Cloth removed from food contact area during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Bag of flour was observed to be stored on the floor. Ensure all food items are stored off the floor, immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Thermometer was observed to be missing from the refrigerator across the grill. Ensure a thermometer for temperature monitoring is available at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Standing water was observed on the floor behind the grill. Ensure the source of water is investigated and addressed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Faucet for the 2 comp. sink next to the mechanical dishwasher was observed to be leaking. Ensure all equipment is in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Strainer was 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. Areas were discussed with the operator (i.e., hand washing area, walls, clean dish storage, ice dispenser, ice-cream freezer, grill area, floor, dry storage area, juice dispenser, etc)*Ensure cleaning checklist is filled out as cleaning is being done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and debris build up on the ceiling around the vents and in filters of ventilation canopy (above flat top and charbroiler)
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and debris build up on the ceiling around the vents and in filters of ventilation canopy (above flat top and charbroiler)
- 23. Is the facility maintained in a clean and sanitary condition?