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Commodore Restaurant

10712 Jasper Avenue NW Edmonton AB T5J 2A7 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial sanitizer test result was 50 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Undercounter cooler was observed without thermometer. Provide thermometer in all coolers without thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips were observed during the inspection, indicating infrequent monitoring of sanitizer concentrations. Provide valid test strips and ensure sanitizer concentrations are tested regularly.
    • 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?
      • mouse and cockroach droppings were observed in the kitchen area and the pest control records were not available for review during the inspection. The operator must conduct pest control measures immediately and ensure pest control records are maintained on site and available for review.
    • 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 defective light bulb was observed in the dry food storage room, resulting in inadequate light intensity. Replace the defective bulb to ensure sufficient lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulation of dust was observed on the walls and ceiling of the walk-in cooler. Conduct cleaning to affected areas.2. A worn gasket was observed on the chest freezer door. Replace the gasket, or replace the freezer if necessary, to ensure proper sealing and temperature control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed to be disorganized and in need of a deep cleaning. Conduct a thorough cleaning of the facility, remove unnecessary articles, and organize all areas to support effective workflow and maintain sanitary conditions. A written cleaning schedule must be established and maintained.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main kitchen hand sink was missing soap at the start of the inspection and was corrected during the inspection.
    • 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 company invoices were present; however, it had no indication of what the findings were. There must be some description of their findings/inspection.
  4. Monitoring Inspection

    4 infractions

    • 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?
      • April 2,2024: Unable to assess as only one monitoring board was checked (no cockroaches) but no records from the pest control company with an update. March 12, 2024: - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
    • 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?
      • April 2, 2024: Owner had pest control self checklists completed, however, the professional pest control company was not leaving reports onsite. Written records from the pest control company is required. Information included on the reports should include findings (ie. cockroaches, life cycle, numbers), what interventions took place, any recommendations for owner to follow-up with. March 12, 2024: There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Feb 20,2024: It was recommended that operator resurfaces or replace chopping block.Not checked at this inspectionThe chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing is required in the facility- Clean areas beside and behind the cook line.
  5. Risk Management Inspection

    3 infractions

    • 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?
      • April 2,2024: Unable to assess as only one monitoring board was checked (no cockroaches) but no records from the pest control company with an update. March 12, 2024: - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
    • 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?
      • April 2, 2024: Owner had pest control self checklists completed, however, the professional pest control company was not leaving reports onsite. Written records from the pest control company is required. Information included on the reports should include findings (ie. cockroaches, life cycle, numbers), what interventions took place, any recommendations for owner to follow-up with. March 12, 2024: There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not checked at this inspectionThe chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
  6. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being reused, especially to hold foods in the walk-in cooler. Cardboard appeared dirty.Do not reuse cardboard boxes as they cannot be easily cleaned. Food and equipment should be stored in a container that is smooth, easily cleanable and non absorbent at this time (no cardboard boxes) due to evidence of cockroaches in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located.Ensure a probe thermometer is available and used to check internal food temperatures.
    • 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 were available.Ensure chlorine test strips are available to measure sanitizer concentration. A few were left onsite until owner could purchase his own.
    • 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?
      • - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
    • 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?
      • There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING - The hand sink compartment tap is leaking water.Repair or replace and ensure there is no leaking water. The faucet needs to have hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The three compartment sink is also leaking water when turned on. ALL plumbing must be in good repair and free of leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust canopy should have been last professionally serviced in 2023. Ensure the exhaust canopy is maintained and serviced regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy had a thick layer of grease/ gunk build up - Wall by the exhaust canopy and along the cook line was dirty- Buildup of dirty and debris under the cook line- All utensil containers had debris inside of it- Wall behind the hanging pots/ utensils was dirty- Ice buildup noted in the chest freezers- The back room was disorganized with boxes and equipment stacked on top of each without any clear organization Ensure the above areas are washed, rinsed and sanitized and organized.
  7. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - There was no sanitizer solution made- Wiping cloths were stored on food contact surfacesEnsure cloths are always stored in a sanitizer when not in use. An approved sanitizer solution must be available when in operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A mesh bag holding potatoes was stored directly on the walk-in cooler floorEnsure foods are stored off the floor to prevent contamination of the foods and the containers holding the food. - Raw meat was stored with or on top of other non-raw meat foods.Ensure raw meats are stored separate and away from other others to prevent possible contamination (Ie. Store only raw meat on the bottom shelf).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being reused, especially to hold foods in the walk-in cooler. Cardboard appeared dirty.Do not reuse cardboard boxes as they cannot be easily cleaned. Food and equipment should be stored in a container that is smooth, easily cleanable and non absorbent at this time (no cardboard boxes) due to evidence of cockroaches in the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bucket was not labelled.Ensure all chemical containers are labelled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located.Ensure a probe thermometer is available and used to check internal food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured 8.5C ambient and 6.8C internal. Raw meat was moved to the small prep cooler during inspection. The coolers must be at 4C or less. Take action to rectify this today as there is not other cooler space to move all high risk foods to. Follow-up of this violation to be tomorrow to ensure walk-in cooler is maintaining the correct temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked potatoes were stored at room temperature.Ensure high risk foods are either kept cold (4C or less) or hot (60C or higher). Do not store high risk foods at room temperature.
    • 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 were available.Ensure chlorine test strips are available to measure sanitizer concentration. A few were left onsite until owner could purchase his own.
    • 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?
      • - Signs of cockroaches were noted onsite. A cockroach was noted on the one glue board under the sinks that was checked.Ensure written monthly pest control records are onsite with detailed information on the follow-up of this issue. Work with a licenses pest control technician. Additionally, ensure recommendations by pest control are followed. Better and more thorough cleaning and plumbing repairs need to be a priority. Do not use cardboard in the facility as this could be a harborage space. Keep foods in containers with tight fitting lids. Ensure there is no standing water at the end of the night.
    • 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?
      • There is no monthly written pest control records from the companyWritten monthly pest control records are required upon request. Ensure all pest control measures are included on the report, including, but not limited to, identification of any pests, where the pests were located, any interventions, and recommendations to get rid of the pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING - The hand sink compartment tap is leaking water.Repair or replace and ensure there is no leaking water. The faucet needs to have hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust canopy should have been last professionally serviced in 2023. Ensure the exhaust canopy is maintained and serviced regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The three compartment sink is also leaking water when turned on. ALL plumbing must be in good repair and free of leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping block is grooved and stained.Replace or repair the chopping block so it is smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy had a thick layer of grease/ gunk build up - Wall by the exhaust canopy and along the cook line was dirty- Buildup of dirty and debris under the cook line- All utensil containers had debris inside of it- Wall behind the hanging pots/ utensils was dirty- Ice buildup noted in the chest freezers- The back room was disorganized with boxes and equipment stacked on top of each without any clear organization Ensure the above areas are washed, rinsed and sanitized and organized.