Chicken For You
10406 118 Avenue NW Edmonton AB T5G 0P7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used gloves noted in flour. Operator instructed to ensure that single use gloves are not being reused.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Insufficient chlorine residual was noted in the dishwasher during the rinse cycle. It appears that excessive chlorine had dissipated from the sanitizer solution. The sanitizer was replaced and the dishwasher was primed. The rinse cycle was retested and verified at 100 ppm Cl⁻
- 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?
- Pest control reports not available for review. A copy of the monthly pest control checklist provided to operator
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate was not available
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer residual detected-chlorine solution replaced-dishwasher measured to be at 100ppm Cl-
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat products being thawed out at room temperature
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not dispensing sufficient sanitizer residual
- 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 2 compartment sink was in disrepair
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?