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Dining Car Cafe

10004 104 Avenue NW Edmonton AB T5J 0K1 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were found on the counter at 22C, Ham and minced were found around the meat slicer and measured at 20C. Staff indicated food were left out for the lunch hour and had been out for less than 2 hours. High risk foods were moved into the cooler during inspection.Ensure high risk food requiring refrigeration is stored below 4C /40F at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back fridge was measured at 8C, high risk food in the cooler was measured at 8C using a probe thermometer. Staff indicated food was cooled in the cooler before the inspection. Staff was told to move high risk food to a cooler below 4C.Ensure cooler is not used until it can maintain temperatures below 4C.Monitor cooler temperatures at least twice a day.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed. Ensure monthly pest control records are available on site.
    • 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 was operating in violation of the permit condition. Reusable dishes are being used for client service rather than only single use utensils.Ensure only single use utensils are used for service.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above ready to eat food. Ensure raw meat and eggs are stored at the bottom of the cooler to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back fridge was measured at 8C, high risk food in the cooler was measured at 8C using a probe thermometer. Staff indicated food was cooled in the cooler before the inspection. Staff was told to move high risk food to a cooler below 4C.Ensure cooler is not used until it can maintain temperatures below 4C.Monitor cooler temperatures at least twice a day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing was completed in the 2-compartment sink by washing and sanitizing. Ensure dishwashing is completed by washing, rinsing then sanitizing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed. Ensure monthly pest control records are available on site.
    • 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 was operating in violation of the permit condition. Reusable dishes are being used for client service rather than only single use utensils.Ensure only single use utensils are used for service.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions