Chick N Flames
8927B 82 Avenue NW Edmonton AB T6C 0Z2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Yes (corrected during inspection) - there was a hand towel being used at the kitchen hand-wash sink (with label of 'hand towel' on the shelving rack used for storage). Note that all hand-wash sinks in a commercial food premises operation must be supplied with liquid soap and single-use disposable paper towels only (i.e. there can be no use of bar soap or hand towels).
- 15. Is the facility free of a pest infestation?
- No - there was observation and evidence of a rodent (mouse) infestation in the food premises, with significant rodent droppings (60+) observed along baseboard sections under the dishwashing sinks and into the side open food storage room, in behind chest freezers. The operator is to ensure there is adequate pest control in the food premises, with any open holes/sealed to prevent 'rodent entry points' into the food premises.
- 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?
- No - there was observation and evidence of rodent (mouse) activity in the food premises, with rodent droppings (total 60+) observed under the set of 3-compartment sinks in dishwashing area and in the rear food storage area (along baseboards and in behind equipment). Also, there were no available pest control service reports or staff monthly pest control checklists.A copy of the AHS 'monthly pest control checklist' will be provided to the operator for staff use and completion each month (with pest control records kept for a period of one year, available for review on-site).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - more consistent cleaning is necessary along baseboards in the dishwashing area under the sinks and in the rear food storage room in behind equipment, along baseboard sections (as there was observation of rodent (mouse) droppings and other accumulation of food spillage, litter, etc., in behind equipment in these hard-to-reach areas).
- 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
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No - there was a small laundry washer machine set up adjacent to the hand-wash sink and 2-compartment sinks in the open kitchen area. Note that any such laundry machines must be installed only in a separate room (with a closeable door) in the food premises. The operator is to remove this washer machine, or install it in a separate room with a closeable door elsewhere in the food premises.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - pending repair work in progress of baseboard sections under 3-compartment sinks and adjacent areas in main kitchen. Renovation repair work is expected to be completed shortly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No - there was a small laundry washer machine set up adjacent to the hand-wash sink and 2-compartment sinks in the open kitchen area. Note that any such laundry machines must be installed only in a separate room (with a closeable door) in the food premises. The operator is to remove this washer machine, or install it in a separate room with a closeable door elsewhere in the food premises.
- 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?
- No (outstanding violation) - the cracked/broken and missing floor tiles in the main kitchen and dishwashing areas were repaired. However, the damaged and open wall section under the 3-compartment sinks, at the above-ground grease interceptor, must be repaired and wall opening fully covered with 'tight seal' onto the flooring, including coverage over the small water pipes in the wall (with renovation work to be completed within the one week).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- No - the cracked/broken and missing floor tiles in the main kitchen and dishwashing areas were repaired. However, the damaged and open wall section under the 3-compartment sinks, at the above-ground grease interceptor, must be repaired and wall opening covered (as there was still renovation work to be completed). The operator is to complete this repair work within the next two weeks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No - the cold water tap at the 3-compartment sinks was not functional (parts had been ordered again, as incorrect sizing was initially shipped).Hot and cold running water under pressure must be available (including detergent, cleaning compounds, and chlorine bleach sanitizer, which were available).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were cracked/broken and missing floor tiles in the main kitchen and dishwashing areas (under sinks, at above-ground grease interceptor, and under equipment). All floor sections in the food premises must be maintained in good repair, and be smooth, washable, non-absorbent and maintained in good repair.Also, ensure to repair the damaged and opened wall section under the 3-compartment sinks, at the above-ground grease interceptor. Additional time granted for completion of the structural repair work.And the exhaust canopy filters had been washed, as required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No - the cold water tap at the 3-compartment sinks was not functional. Hot and cold running water under pressure must be available at all times (including detergent, cleaning compounds, and chlorine bleach sanitizer, which were all available). Also, chlorine test strips must be provided.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No - chlorine test strips must be available (or other sanitizer use test strips, such as QUATs).
- 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?
- No - the Food Handling Permit (FHP) was not posted in a conspicuous location, to be visible for public view. The FHP was available on email and is to be printed and posted at the side wall of the front sales counter area, visible for public viewing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- No - there were cracked/broken and missing floor tiles in the main kitchen and dishwashing areas (under sinks, at above-ground grease interceptor, and under equipment). All floor sections in the food premises must be maintained in good repair, and be smooth, washable, non-absorbent and maintained in good repair.Also, ensure to repair the damaged and opened wall section under the 3-compartment sinks, at the above-ground grease interceptor.Also, the exhaust canopy was soiled with dust/oil accumulation and more regular cleaning of filters is necessary (as well as the continued professional cleaning schedule of at least two times per year of the entire exhaust hood canopy).
- 23. Is the facility maintained in a clean and sanitary condition?
- No - as per operator, due to some recent flooding of main kitchen floor area, more thorough cleaning of floor sections in the main kitchen is necessary (to remove remaining dirt/dust and water/moisture accumulation).Also, certain wall sections require more thorough cleaning, as there was accumulation of dust (and the thin layer of remaining plastic packaging is to be removed from all the applicable wall surfaces in main kitchen).Note to ensure the public washroom is repaired and available for use once again (as public washroom was 'out of order' at time of inspection).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?