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Cheff In

4907 99 Street NW Edmonton AB T6E 4Y1 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Metal filter noted for the canopy hood/ventilation noted to have some grease build up. Please ensure all areas are maintained clean and free of buildup.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Ceiling tile noted to not be in place. Ensure all areas are easily cleanable and impervious to moisture.
  5. Monitoring 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?
      • Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
    • 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 noted to not be in place in a couple areas. Ensure all areas are easily cleanable and impervious to moisture.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available in the kitchen. The manager brought a 100 ppm bleach water spray bottle and a container of bleach from the meat cutting space. Ensure a sanitizer solution is readily available at all hours of operation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed putting on gloves without handwashing. Proper glove use requirements were discussed (i.e. handwashing before putting on gloves).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oil/onion mixture was out at room temperature with a surface temperature of 24C.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was observed for sanitizer.Please purchase unscented household bleach with no fibreguard. A sanitizer solution can be made by mixing 1/2 tsp of bleach per liter of water (100 ppm chlorine on test strips).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer required.