Chopped Leaf
148 - 10155 102 Street NW Edmonton AB T5J 4G8 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was measured at 10ppm. Ensure sanitizing step is completed in the sink until dishwasher can achieve 100ppm of chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- 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)?
- The low temperature dishwasher was measured at 10ppm of chlorine after the sanitizing cycle. Chlorine bottle was empty with no spare on site. Staff indicated an order will be made and delivered on Monday. Until then, staff indicated single use utensils will be used for service.Single use utensils should be used or sanitize dishes in 200ppm quat or 100ppm chlorine in the 2-compartment sink until the dishwasher can produce 100ppm of chlorine sanitizer after the sanitizing cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- At first, no sanitizer (zero ppm chlorine) was measured at plate level in the Sanitize cycle of the low temperature dishwasher.An empty sanitizer container connected to the dishwasher was replaced, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.Use chorine test strips to check the dishwasher daily. Have chemicals connected to the dishwasher replaced as soon as they are finished.
- 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
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?
- A water leak was noted from the dish washing machine.Contact a technician fix the water leak.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?