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Cote d'Ivoire Pavilion

9330 Groat Road NW Edmonton AB T6G 2A8 · Food - Special Event

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips not available to test strength of bleach sanitizer solution. - Obtain chlorine test strips to adequately measure concentration of bleach sanitizer solution.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured at 50ppm chlorine. - Ensure appropriate concentration of sanitizer solutions is available for sanitizing. Operator re-made bleach sanitizer solution to measure 100ppm chlorine.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine test strips not available to test strength of bleach sanitizer solution. - Obtain chlorine test strips to adequately measure concentration of bleach sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mixed cut vegetables in bowl on counter at room temperature. Food items removed from cold holding within an hour as per operator. - Ensure all potentially high-risk foods area kept at or below 4C or at or above 60C during storage. No refrigeration unit available in tent. Cut vegetables were placed on ice in cooler by operator and to be moved back to reefer unit if not served within the next hour. Hot holding unit overfilled with meat skewers and meat skewers held in chafing dish measuring 34C with no heat source on counter. As per operator skewers were cooked within the last hour. - Ensure all potentially high-risk foods area kept at or below 4C or at or above 60C during storage. Meat skewers from hot holding unit and chaffing dish moved back to grill to be reheated to 74C. Operator advised to not overfill hot holding unit and to hot hold skewers on grill. Probe thermometer was available for measuring internal temperature of meat skewers.Topping with cooked onions measuring 47C in hot holding unit. Operator reported heating onion topping in hot holding unit. - Reheat potentially high-risk foods to 74C prior to hot holding at or above 60C. Operator reheated onion topping on grill to 74C and placed back in hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at hand washing sink. - Plumbed hand washing sinks with hot and cold water are required for this event. Operator reported they had already called the onsite plumber for repairs to provide both hot and cold water.