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Earls Kitchen + Bar

4250 Calgary Trail NW Edmonton AB T6J 6Y8 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • The measured pH for the sushi rice was between 5.5 - 6.0. The required pH for sushi rice is <4.6. Informed that the sushi rice had been prepared earlier in the day and after retesting several containers of sushi rice using both pH test strips and operator's pH meter all measured roughly the same value. All previously prepared sushi rice was voluntarily discarded. Please ensure staff are retrained and follow the correct recipe in preparation of the sushi rice and measured pH is less than 4.6.
    • 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?
      • The posted food handling permit was not in an easily visible public location. Permit was reposted closer to the front entrance.
  3. 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?
      • Several flies were observed throughout the facility. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer spray bottles were observed without labels. Ensure all chemicals are labelled. The operator labelled the indicated bottles during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The second iodine glasswasher from the entrance to the bar area was measured at 0ppm iodine sanitizer with iodine test strips. Ensure that iodine sanitizer is maintained between 12.5ppm to 25ppm at all times. The operator replaced the iodine on the machine as the existing sanitizer container was observed to be empty, however the machine was measured at 0ppm. The operator turned on the first iodine glasswasher from the bar entrance and this machine was measured at an adequate iodine concentration during the inspection.
    • 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?
      • 1. A gap was observed at the bottom of the receiving door where pests may potentially enter. 2. One dead mouse was observed in the snap trap behind the ice machine. 3. Several flies were observed throughout the facility. 1. Ensure that the indicated gap is sealed.2-3. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three small puddles of water were observed on the floor near the large convection ovens. The operator informed that the drain is not properly aligned.Ensure that the drainage issue is investigated and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ice machine scoop holder was observed with a buildup of grime. 2. The exterior door handle on the receiving door was observed with a buildup of grime. 1-2. Ensure that the indicated areas are cleaned and sanitized.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions