Cuts by Medium Rare
8 - 1 Outlet Collection Way Edmonton International Airport AB T9E 1J5 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 running without a valid food handling 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is provided with a commercial dish washer with sanitization cycle based on high temperature. Operator is advised to provide a thermometer to monitor sanitization cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink is not in good repair and difficult to use. Operator is advised to repair it.
- 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)?
- Facility is provided with a commercial dish washer with sanitization cycle based on high temperature. Operator is advised to provide a thermometer to monitor sanitization cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink is not in good repair and difficult to use. Operator is advised to repair it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some materials are still stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure kitchen floor under shelves can be monitored for cleanliness and pest/ mice infestation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked food is stored at room temperature. Operator indicated that it was cooked 30 minutes ago. Operator is advised to always keep the food out of danger zone, either below 4 degrees Celsius or above 60 degrees Celsius. Operator transferred cooked food to cooler at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is provided with a commercial dish washer with sanitization cycle based on high temperature. Operator is advised to provide a thermometer to monitor sanitization cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink is not in good repair and difficult to use. Operator is advised to repair it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure kitchen floor under shelves can be monitored for cleanliness and pest/ mice infestation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Freezer door is not in good repair and a small kitchen equipment is used as shim. This shim falls on floor every time this freezer is used, and employee has to put it back.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollandaise sauce (containing milk and eggs) in a hot holding unit was measured to be at 43C. Operator stated the sauce had been in the hot holding unit for about 5 hours. The sauce was discarded by the operator during inspection and proper hot holding temperature (above 60C) and food safety measures discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No functional probe thermometer present during inspection to verify cooking temperature of food items, including patties. Please ensure the probe thermometer available at the facility is functional to verify and ensure cooked patties and food items reaches the required temperature. Ensure records of cooking temperature and time are kept for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?