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Chianti Cafe & Restaurant

101 - 10501 82 Avenue NW Edmonton AB T6E 2A3 · Food - General

7 inspections

  1. 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 in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
  2. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure bulk supply is not protected from contamination at all times.Several food products noted not to be covered/ protected from contamination.
    • 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?
      • Outstanding from previous inspection:Weather-stripping was noted to be in disrepair. Gaps between the door and the floor was noted. Ensure weather stripping is fixed/repaired. The exit door was also noted to be slightly open at the time of the visit. Please ensure the exit door is maintained closed to ensure pest control.
    • 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 bulb noted to be burnt above the food preparation areas. Please repair. Several light covers noted in to be in disrepair. Please repair.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.Flooring in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from previous inspection:Areas of the facility were observed to be needing extra sanitation with an accumulation of dirt, grime, and food debris including food contact surfaces, food storage areas and shelving racks.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops/ spoons were noted to be stored in the containers with the bulk supply. Ensure bulk supply is not protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer appears to not be in good repair for the display stand up cooler. Ensure all coolers/refrigerators/freezers have available thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food noted at room temperature (i.e. eggs and cooked chicken meat). This was corrected during inspection.
    • 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?
      • Outstanding from previous inspection:Weather-stripping was noted to be in disrepair. Gaps between the door and the floor was noted. Ensure weather stripping is fixed/repaired. The exit door was also noted to be slightly open at the time of the visit. Please ensure the exit door is maintained closed to ensure pest control.
    • 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 bulb noted to be burnt above the food preparation areas. Please repair. Several light covers noted in to be in disrepair. Please repair.Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation was due in 2025. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.Flooring in a couple areas appears to show signs of use and in disrepair (in front of the dishwashing area and in the main food preparation area). It appears that plans for fixing the floor are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from previous inspection:Areas of the facility were observed to be needing extra sanitation with an accumulation of dirt, grime, and food debris including food contact surfaces, food storage areas and shelving racks.
  4. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • a. A live mouse was observed in a sticky trap located in the pasta room.b. Mouse droppings were observed on the bottom shelf of the service area, and on the floors of the dry storage room and pasta room.
    • 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?
      • -The side door and back door have gaps at the bottom and require weather stripping to prevent pest entry. -The operator confirmed that a service request has already been submitted to address the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Debris buildup was observed on the mixer head of the dough mixer.b. Food particles were found in the crevices of the meat slicer.-Equipment and food contact surfaces must be washed and sanitized in a manner that removes contamination.c. The bulk food scoop stored in the rice bin had no handle, and the scoop in the cornstarch bin was stored directly in the food, with the handle in contact with the product.-Operator discarded the plastic container used as a scoop.
  5. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a. The dessert cooler and wine cooler (storing milk and mint) at the bar counter were measuring at 11C. -The Operator was instructed to relocate all high-risk perishable foods to the other cooler until a temperature of 4C or colder is maintained.b. Containers of garlic butter and pasta stored in ice-water baths were measured at temperatures between 11C and 15C.-Food containers held in ice-water baths must be fully immersed to maintain a temperature of 4C or colder and ensure food safety.
    • 15. Is the facility free of a pest infestation?
      • a. A live mouse was observed in a sticky trap located in the pasta room.b. Mouse droppings were observed on the bottom shelf of the service area, and on the floors of the dry storage room and pasta room.
    • 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?
      • -The side door and back door have gaps at the bottom and require weather stripping to prevent pest entry. -The operator confirmed that a service request has already been submitted to address the issue.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety certificate of an individual that has care and control of the facility was not observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a. Debris buildup was observed on the mixer head of the dough mixer.b. Food particles were found in the crevices of the meat slicer.-Equipment and food contact surfaces must be washed and sanitized in a manner that removes contamination.c. The bulk food scoop stored in the rice bin had no handle, and the scoop in the cornstarch bin was stored directly in the food, with the handle in contact with the product.-Operator discarded the plastic container used as a scoop.
  6. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food containers were directly stored on the ground in the walk-in cooler and freezer.Action required:-Please store all the food items 6 inches above the ground level.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Re-occurring violation"-High risk food (sliced tomatoes, lettuce, sauces, onions, eggs) were stored at room temperature measured around 20C. -No time labeling of containers observed. -Hot holding (gravies, soups) was measured at 52C. Action taken:-Staff was instructed to put all the high- risk food container in ice immersion to control the temperature. -Staff was instructed to always maintain the temperature of hot holding at or above 60C. -Education was provided to staff again on time and temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -"Outstanding violation" The floor of the main kitchen required cleaning.- the ceiling required cleaning-All far to reach areas, behind the cooking equipment, dishwashing, shelves require deep cleaning. Action required:- Increase the overall frequency of cleaning for this area.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Soiled cleaning clothes were observed sitting on the counters.-No ready to use, prepared sanitizer solution present near the food preparation/cooking counters. Action taken:-Staff was instructed to always have the sanitizer solution bucket near the working counters and submerge the cleaning clothes inside the sanitizer solution.-Please monitor the strength of the sanitizer (for bealch-100 ppm and for Quats- 200 ppm) with the help of test papers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The chlorine-based dishwasher at the main kitchen was measured at 0 ppm chlorine.Action required/taken:-Immediate action is required. Please get the dishwasher repair.-Staff was instructed to manually sanitize all the dishes in the dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The floor of the main kitchen required cleaning.- the ceiling required cleaning-All far to reach areas, behind the cooking equipment, dishwashing, shelves require deep cleaning. Action required:- Increase the overall frequency of cleaning for this area.