Crown Lounge
8122 101 Street NW Edmonton AB T6E 3Y8 · Food - General
5 inspections
- Risk Management Inspection
4 infractions
- 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 unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit posted is expired. Please post a copy of the updated food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink faucets in both bathrooms are loose - repair/replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 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 unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit posted is expired. Please post a copy of the updated food permit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility is operating without a valid food handling permit. Invoice has not yet been paid.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink faucets in both bathrooms are loose - repair/replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 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 unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit posted is expired. Please post a copy of the updated food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink faucets in both bathrooms are loose - repair/replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in bar area is in disrepair - please repair.Facility is to use the 3 compartment sink in the back for manual dishwashing of shot glasses, cups, plates, etc. Owner indicated they are mostly using disposable cups.
- 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 unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink faucets in both bathrooms are loose - repair/replace.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit posted is expired. Please post a copy of the updated food permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet/used cleaning cloth observed hanging off handwashing sink. Ensure wet/used cleaning cloths are stored in sani buckets when not in use, or are discarded or laundered off-site at an approved laundromat.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Lemon scented bleach is being used to prepare sanitizer spray bottles. Please purchase usncented bleach.2. Spray bottles measured at 1000 ppm bleach. Ensure 100 ppm solutions are made by mixing 1/2 tsp of unscented bleach per liter of water.
- 09. Are chemicals stored and handled in a safe manner?
- Observed 2 unlabeled sanitizer spray bottles - corrected onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in bar area is in disrepair - please repair.Facility is to use the 3 compartment sink in the back for manual dishwashing of shot glasses, cups, plates, etc. Owner indicated they are mostly using disposable cups.Please have the sanitizer dispenser hoses hooked up continuously.
- 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 unable to be located - please purchase.Chlorine and QUAT test strips are not being used - please use these daily to ensure sanitizer is measuring at proper concentrations (100ppm for chlorine, 200ppm for QUATs).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink faucets in both bathrooms are loose - repair/replace.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser's in both bathroom's are in disrepair - repair/replace.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit posted is expired. Please post a copy of the updated food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor is in disrepair in the bar area. Repair so that floor is smooth and easy to clean.Men's bathroom door is in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back dishwashing area and front area requires cleaning and decluttering. Remove any items not needed for the business such as personal items.Bathroom ceiling requires cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?