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Dutch Delicious

13232 118 Avenue NW Edmonton AB T5L 4N4 · Food - General

9 inspections

  1. Risk Management Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding - Internal monitoring thermometers were missing in all display coolers at the front area. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding - The hot water faucet at the handwashing sink in the back bakery preparation area was not functioning, and no hot water was available at the sink. Please repair the faucet and ensure that hot water is available for handwashing at all times.
    • 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?
      • Outstanding: June 18, 2026 - Fly stick trap observed above food prep area near the fryers. Please relocate away from food handling areas.
    • 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?
      • Outstanding - Weatherstripping at the back door was missing/in disrepair, with visible light observed coming through the door. Please repair or replace.
    • 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?
      • Outstanding:- Current food permit restrictions include "No deep frying or extensive grease producing cooking". Deep fryers were noted on the premises, and deep-fried menu items are confirmed to be prepared, including schnitzel, onion rings, and fries. Ensure all food preparation activities comply with current permit conditions.- The food handling permit could not be located. Ensure that the current food handling permit is displayed and easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Unfinished walls were observed behind the fryers. Walls must be properly finished to ensure they are smooth, non-absorbent, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding:- Damaged wooden sourdough proofing baskets observed with loose/protruding wooden strands and staples. Ensure all dishes and equipment are maintained in good repair and are smooth and easily cleanable. Discard damaged baskets.- Large dough equipment in the back area requires detailed cleaning and sanitizing.- Front display cooler sliding door gaskets observed with a buildup of food debris. Ensure all equipment is cleaned and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temp dishwasher was not reaching sanitation temperatures (71 C at dish level and 82C at the manifold). 3-comp and 2-comp sinks available for dishwashing. Please repair the dishwasher.June 26/26 - The dishwasher was not being used. The operator indicated that the unit will soon be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors in the back food prep area where dough proofing takes place - improvement noted.- Shelving in the back food prep areas - outstanding- Dry food storage drawers and containers in detail in the back food prep areas - improvement noted.Active cleaning is required.
  2. Risk Management Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal monitoring thermometers were missing in all display coolers at the front area. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not reaching sanitation temperatures (71 C at dish level and 82C at the manifold). 3-comp and 2-comp sinks available for dishwashing. Please repair the dishwasher.The dishwasher may be used for washing utensils/dishes only. Sanitize by soaking utensils in a 100-ppm chlorine bleach sanitizer in one of the sinks. Education was provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the handwashing sink in the back bakery preparation area was not functioning, and no hot water was available at the sink. Please repair the faucet and ensure that hot water is available for handwashing at all times.
    • 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?
      • Outstanding - Pest control records were not available for review. Please provide recent pest control records. A large number of small flies were observed in the bakery prep area at the back of the premises. Ensure that active cleaning and sanitation is being conducted - improvement noted.June 18, 2026 - Fly stick trap observed above food prep area near the fryers. Please relocate away from food handling areas.
    • 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?
      • Outstanding - Weatherstripping at the back door was missing/in disrepair, with visible light observed coming through the door. Please repair or replace.
    • 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?
      • Outstanding:- Current food permit restrictions include "No deep frying or extensive grease producing cooking". Deep fryers were noted on the premises, and deep-fried menu items are confirmed to be prepared, including schnitzel, onion rings, and fries. Ensure all food preparation activities comply with current permit conditions.- The food handling permit could not be located. Ensure that the current food handling permit is displayed and easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Unfinished walls were observed behind the fryers. Walls must be properly finished to ensure they are smooth, non-absorbent, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding:- Damaged wooden sourdough proofing baskets observed with loose/protruding wooden strands. Ensure all dishes and equipment are maintained in good repair and are smooth and easily cleanable. Discard damaged baskets.- Large dough equipment in the back area requires detailed cleaning and sanitizing.- Front display cooler sliding door gaskets observed with a buildup of food debris. Ensure all equipment is cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors in the back food prep area where dough proofing takes place - improvement noted.- Shelving in the back food prep areas - outstanding- Dry food storage drawers and containers in detail in the back food prep areas - improvement noted.- Floors in the walk-in cooler - improvement noted: please focus cleaning efforts on floor corners.Active cleaning is required.
  3. Risk Management Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A drawer containing soaked raisins in syrup was observed to have a noticeable number of small flies present when opened. The drawer does not appear to be in use. Please discard all raisins in the drawer and thoroughly clean and sanitize both the drawer and the table.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available in the front food handling area at the time of inspection. Ensure that an approved sanitizer solution is readily available at all times during food preparation and handling. Maintain chlorine sanitizer solutions at 100 ppm.Corrected on site: A chlorine sanitizer solution was prepared and tested at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal monitoring thermometers were missing in all display coolers at the front area. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not reaching sanitation temperatures (71 C at dish level and 82C at the manifold). 3-comp and 2-comp sinks available for dishwashing. Please repair the dishwasher.The dishwasher may be used for washing utensils/dishes only. Sanitize by soaking utensils in a 100-ppm chlorine bleach sanitizer in one of the sinks. Education was provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the handwashing sink in the back bakery preparation area was not functioning, and no hot water was available at the sink. Please repair the faucet and ensure that hot water is available for handwashing at all times.
    • 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?
      • Outstanding - Pest control records were not available for review. Please provide recent pest control records. Outstanding - A large number of small flies were observed in the bakery prep area at the back of the premises. Ensure that active cleaning and sanitation is being conducted.
    • 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?
      • Outstanding - Weatherstripping at the back door was missing/in disrepair, with visible light observed coming through the door. Please repair or replace.
    • 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?
      • Outstanding:- Current food permit restrictions include "No deep frying or extensive grease producing cooking". Deep fryers were noted on the premises, and deep-fried menu items are confirmed to be prepared, including schnitzel, onion rings, and fries. Ensure all food preparation activities comply with current permit conditions.- The food handling permit could not be located. Ensure that the current food handling permit is displayed and easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - Unfinished walls were observed behind the fryers. Walls must be properly finished to ensure they are smooth, non-absorbent, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding:- Damaged wooden sourdough proofing baskets observed with loose/protruding wooden strands. Ensure all dishes and equipment are maintained in good repair and are smooth and easily cleanable. Discard damaged baskets.- Large dough equipment in the back area requires detailed cleaning and sanitizing.- Front display cooler sliding door gaskets observed with a buildup of food debris. Ensure all equipment is cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors in the back food prep area where dough proofing takes place - improvement noted.- Shelving in the back food prep areas - outstanding- Dry food storage drawers and containers in detail in the back food prep areas - outstanding- Floors in the walk-in cooler - outstandingActive cleaning is required.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food preparation/handling was taking place. Operators indicated that cleaning is conducted at the end of the day. Please ensure that an approved sanitizer solution is readily available. Ensure that active cleaning and sanitizing is implemented and maintained. Education was provided. A 100-ppm chlorine sanitizer solution was prepared and labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal monitoring thermometers were missing in all display coolers at the front area. Please ensure all coolers are equipped with internal monitoring thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not reaching sanitation temperatures (71 C at dish level and 82C at the manifold). 3-comp and 2-comp sinks available for dishwashing. Please repair the dishwasher.The dishwasher may be used for washing utensils/dishes only. Sanitize by soaking utensils in a 100-ppm chlorine bleach sanitizer in one of the sinks. Education was provided.
    • 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?
      • Weatherstripping at the back door was missing/in disrepair, with visible light observed coming through the door. Please repair or replace.
    • 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 available for review. Please provide recent pest control records. - A large number of small flies were observed in the bakery prep area at the back of the premises. Ensure that active cleaning and sanitation is being conducted.
    • 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?
      • - Current food permit restrictions include "No deep frying or extensive grease producing cooking". Deep fryers were noted on the premises, and deep-fried menu items are confirmed to be prepared, including schnitzel, onion rings, and fries. Ensure all food preparation activities comply with current permit conditions.- The food handling permit could not be located. Ensure that the current food handling permit is displayed and easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished walls were observed behind the fryers. Walls must be properly finished to ensure they are smooth, non-absorbent, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Damaged wooden sourdough proofing baskets observed with loose/protruding wooden strands. Ensure all dishes and equipment are maintained in good repair and are smooth and easily cleanable. Discard damaged baskets.- Large dough equipment in the back area requires detailed cleaning and sanitizing.- Front display cooler sliding door gaskets observed with a buildup of food debris. Ensure all equipment is cleaned and sanitized thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- Floors in the back food prep area where dough proofing takes place- Shelving in the back food prep areas- Dry food storage drawers and containers in detail in the back food prep areas- Hand sink at the back of the premises- Floors in the walk-in coolerActive cleaning is required.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach/chlorine sanitizer was readily available in the front sandwich prep area. Ensure a sanitizer such as 100ppm bleach/chlorine or 200ppm QUAT is readily available at all times during food preparation. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard missing by proofer
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large butter container was left uncoveredPlease ensure all foods are re-covered when item is not in use.
    • 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?
      • No pest control records available for viewingNov 21/23: Please fill out pest checklists monthly.
    • 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?
      • Food permit not posted. Please post permit in a location easily visible to the general public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard missing by proofer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Inside lower cupboards in sandwich area in front.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records available for viewingNov 21/23: Please fill out pest checklists monthly.
  8. Risk Management Inspection

    2 infractions

    • 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?
      • No pest control records available for viewingNov 21/23: Please fill out pest checklists monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Walk-in cooler floor - built up food debris noted.
  9. Monitoring Inspection

    3 infractions

    • 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?
      • No pest control records available for viewingNov 21/23: Please fill out pest checklists monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention: - Walk-in cooler floor - built up food debris noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:- All drawers with built up food debris is noted on main centre prep table- Baseboards by dishwasher - built up food debris noted- Under sinks