Denny's 9819
18 - 5094 Windermere Boulevard NW Edmonton AB T6W 0L7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mashed potatoes in the steam table were measured at 55C, need to be held at greater than 60C (140F). The insert of potatoes had not been properly placed into the steam table. The food was reheated to a temperature of greater than 74C (165F).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff informed that knives are being washed at the the single compartment food prep sink instead of being sent for proper manual dishwashing at the 3 compartment sink and that other utensils used on the cook line are not being sent for frequent washing during each shift.- Utensils are to be sent for washing at minimum every 4 hours or sooner to the dishwasher or the 3 compartment dishwash sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 50 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- The operator called for service and will manually sanitizer the dishware until 100 ppm chlorine is detected in the rinse cycle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat sauce in the hot holding unit was measured at 54C.- High risk foods must be stored at less than 4C or greater than 60C.- The temperature setting was not turned up high enough on the holding unit. The food was reheated to >74C and then transferred back to the hot holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions