DaDeO
10548A 82 Avenue NW Edmonton AB T6E 2A4 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fume hood canopy is overdue for professional cleaning (was due January 2025).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring 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)?
- Chlorine test strips have expired March 2021.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fume hood canopy is overdue for professional cleaning (was due January 2025).
- 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
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used/wet cleaning cloths stored on food contact surfaces. Please store these in a sanitizer bucket in between use. Please use household bleach (100ppm chlorine) in the front area where drinks are prepared.
- 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?
- Shellfish receiving logs are not being maintained. Shellfish tags must also be kept for at least 3 months for traceback purposes.Template of log emailed to owner.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottles observed in the front area - corrected onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Handwashing sink in the back was obstructed. Please remove the food equipment and move staff personal belongings into another area.2. Handwashing sink in the front is being used to soak food equipment for dishwashing. Handwashing sinks must be designated for handwashing only.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions