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Cineplex Cinemas Manning Town Centre

15531 37 Street NW Edmonton AB T5Y 2C5 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  3. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  4. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 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?
      • Notification was received that a bat is/has been present in theater 6.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 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?
      • Notification was received that a bat is/has been present in theater 6.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.