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Courtyard Edmonton Downtown - Riverside Bistro

1 Thornton Court NW Edmonton AB T5J 2E7 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Sous vide monitoring records are not being maintained. Ensure food safety plan and record sheet is developed and submitted for approval.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bottles in the kitchen and bucket at the bar was measured at inadequate concentration. Fresh solution at between 200-400ppm were dispensed. Ensure sanitizer is tested daily prior to dispensing in bottles and buckets.
    • 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?
      • Sous vide monitoring records are not being maintained. Ensure food safety plan and record sheet is developed and submitted for approval.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available.Correction:-Ensure QUAT sanitizer test strips are available.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were expired.2. QUAT test strips were not available.Correction:-Ensure chlorine and QUAT sanitizer test strips are available and not expired.-Education provided regarding AHS approved sanitizers.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/dirty cleaning cloths were left on countertops in the kitchen.Fresh Quat solution was made during inspection and new cleaning cloths were stored in the sanitizer solution.Always store cleaning cloths in a sanitizer solution when they are not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was present at the bar hand sink.The missing paper towel was immediately replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was present at the dispenser in the kitchen handwashing sink. Dirty bar soap was noted on the sink countertop.Refill the empty soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a missing floor tile beneath sinks at the bar.Repair/replace the missing floor tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation is present on the floor beneath sinks at the bar.Clean the debris noted on the floor at the bar.