Chocorrant Patisserie
10328 - 10330 124 Street NW Edmonton AB T5N 1R2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer solution in a spray bottle was too strong. The solution bleached out a test strip. 100ppm solution was prepared by the staff during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use the strips at the facility to measure the concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of raw meat were stored beside and above food items such as croissants in the standing freezer close to the back exit. Re-arrange the freezer and ensure raw meat is stored at the lower shelf to prevent cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Disposable cups with no handle were being used to portion food items in dry storage bins. The scoops were discarded by the operator during inspection.Ensure proper scoops with handles are used to portion food items at the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fillings containing food items such as egg and milk were left at room temperature in the kitchen area for later use. The fillings were moved out from the cooler less than an hour before inspection time. The operator moved the fillings back to the cooler as advised by the PHI during inspection. Please ensure food items that require refrigeration are not left at room temperature for an extended period. Only bring out these items when you are ready to use them.
- 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 records were not available. Implement and maintain monthly pest control/check and ensure records are kept for review during inspection.A checklist that can be used will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Please obtain valid chlorine test strips. Ensure chlorine bleach sanitizer solutions are regularly tested using proper test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solutions were available; however, some solutions were too high >250ppm. Corrected onsite. The operated prepared new sanitizer solutions. Please ensure chlorine bleach sanitizer solutions are maintained at 100 ppm and are regularly tested using chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were expired. Please obtain valid chlorine test strips. Ensure chlorine bleach sanitizer solutions are regularly tested using proper test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Please re-train all staff on proper hand washing procedures. When staff was questioned where the paper towels were for the front hand sink, operator indicated that the cloth towel under the hand sink was used to dry hands. Please relocate the paper towel holder closer to the hand sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two compartment sink had detergent and bleach.Mechanical dishwasher had detergent, rinse aid and a maximum temperature of 69C after a few cycles. Ensure the unit can reach a minimum temperature of 71C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal strainers (above the cleaning sink), were in poor repair. Please discard the damaged strainers.Walk in cooler handle had minor buildup of dried food, please clean.The black cooler at the front was due for repair/replacement as the rubber seal was in poor repair. There was a minor draft present.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 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?
- To be checked at next inspection - Soups, both vegetables only and with meat, were made from scratch onsite. There is no exhaust canopy available. A proper exhaust canopy would be needed due to grease from meat even if cooked in the oven and the generation of steam from the pot. Stop doing this type of production until a proper exhaust canopy is installed. Ensure plans are submitted if you plan to install an exhaust canopy.
- 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?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer bottle was not labelled.Ensure chemical bottles are labelled with their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was obstructed with a cart in front of it.Ensure hand sinks are always accessible. Do not store anything inside or in front of it.
- 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- AHS pest control checklist not being maintained, but traps are checked manually, according to the operator. AHS pest control checklist emailed to you, please maintain it monthly to prevent pest entry and multiplication in your facility. No signs of pests noted.
- 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?
- Soups, both vegetables only and with meat, were made from scratch onsite. There is no exhaust canopy available. A proper exhaust canopy would be needed due to grease from meat even if cooked in the oven and the generation of steam from the pot. Stop doing this type of production until a proper exhaust canopy is installed. Ensure plans are submitted if you plan to install an exhaust canopy.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dough sheet cloth edges are frayed and not in good repair. Owner indicated that it would be replaced this weekend.Ensure equipment is smooth, easily cleanable and in good repair. Repair and replace as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning schedule is available.Ensure a written cleaning schedule is available and used.
- 09. Are chemicals stored and handled in a safe manner?