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Common Ground Coffee

2727 182 Street SW Edmonton AB T6W 4V2 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the floors in the back kitchen and behind the counter have a build up of grime - more thorough cleaning required.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty handles in direct contact with the food ingredient within.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - immediately cease and desist the practice of re-utilizing single-use disposable plastic ziploc bags or any other single-use plastic.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the floors in the back kitchen and behind the counter have a build up of grime - more thorough cleaning required.
  4. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed staff using the front area handwash sink to dump liquids, rinse containers as well as the storage of a dishwasher rack holding dirty items waiting for washing in the basin.- Designated handwash sinks are to be used solely for handwashing purposes.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters and 0 ppm sanitizer was detected in the solution for wiping cloth storage.- Prepare the 100 ppm bleach-water solutions prior to food handling activities starting and change the solution frequently and return the cloths to the solution after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Reusable cloth towel hanging at the back area handwash sink is being used to dry hands.- Discontinue this practice and use the single use paper towel only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 68C at the plate, needs to be at 71 C or higher.- Operator will use dishwasher in the back kitchen area until the glasswasher has been serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floors in the food handling area and behind the service counter.- Cleaning required
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions