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District Coffee Co

101 - 10011 109 Street NW Edmonton AB T5J 3S8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be below 50ppm. The staff present dispensed 200ppm solution during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant duct accumulation was observed on light wirings and air ducts above the service area. Clean observed dust accumulation at this area and ensure the entire facility is always maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate scoops with handles are provided and used to prevent food contamination.2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers located in the kitchen, coffee bar, and storage room were observed without thermometers. Provide a thermometer in all coolers to monitor and maintain proper food temperatures.
    • 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?
      • Rodent droppings observed in storage room. Conduct pest control activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slime buildup, what appeared to be biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization of equipment ASAP.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer was measured at 50ppm. Sanitizer was replaced during inspection. Ensure sanitizer is replaced every 2 hours. 200ppm of quat sanitizer or 100ppm of chlorine solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were on order. Once the thermometers arrive, please place them closer to the front of the shelves for easy access and monitoring. Please provide update.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were on order. Once the thermometers arrive, please place them closer to the front of the shelves for easy access and monitoring. Please provide update.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being repaired. Owner was obtaining parts to repair sink. Please provide update once work is completed. Paper towel dispensers were installed. Good.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time, the sanitizer pail contained QUAT sanitizer at 0ppm. The bottle of QUAT at full strength was at 200ppm, however, after going through the dispenser, the concentration was reduced to 50ppm. Please ensure the concentration of QUAT is being dispensed at 200-300ppm. Used towels were stored in sanitizer solution. Chlorine test strips were present and not expired. Good.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers in the basement needs to be equipped with thermometers to help with monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and had a maximum hot water temperature of 75C at the dish level. Two compartment sink had detergent and QUAT, however, after the QUAT was dispensed, the concentration reduced to 50ppm. QUAT test strips were also expired. Please ensure the QUAT concentration at the dish level is at 200-300ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink had no cold water, only hot water was available. Ensure there is hot and cold running water available at all times. Please repair or replace sink.The hand sink closest to the front till, the stack of paper towels were too close to the sink and was getting contaminated (wet). Please relocate the towels or place them in a bin deep enough prevent cross contamination.
    • 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?
      • Mouse droppings were present in the kitchen closet (electrical panel), corner floor of counter (by the single compartment sink), and by the stand up fan on the other side (by the till). Please remove and increase pest control measures for those areas. Staff indicated monthly pest control was in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had some minor buildup of dried food. Please pay extra attention to the hard to reach areas when cleaning and sanitizing the meat slicers.