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Edelweiss Village

1921 20 Avenue NW Calgary AB T2M 1H6 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** On-going ViolationWet cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at 800 ppm. - A staff member made a new sanitizer solution which measured at 100 ppm. Test the sanitizer solution to ensure it is at proper concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement walk-in freezer there were boxes of Almonds on the floor. - Have all food products 6 inches off the ground.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small prep cooler:Sliced turkey in the insert was measured between 9.0 to 10.1 degrees C and beef was measured at 6.6 degrees C. Hot holding unit:Cabbage rolls were measured at 56.0 degrees C. Other hot perishable foods were measured above 60 degrees C. Improper reheating of the cabbage rolls were noted.All foods from cooler need to be reheat to 74 degrees C or higher before serving or hot holding.3) Container of gravy and pot of sauerkraut were cooling down in a sink of cold water. Improper cooling noted.Use ice bath or ice wand to aid in rapid cool down the liquids such as gravy or soups. Place solid food on a flat tray or small containers to aid in rapid cool down.
    • 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?
      • Black flies were found in the facility. Provide more fly lights to help remove black flies from the facility and cover all bake goods.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored next to and within the splash zone of the 2-compartment sink in front that is used for handwashing. - Please do not store cleaning cloths next to the handwashing sink to prevent contamination. Best practice is to store them in sanitizer bucket in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Too many individual milk/creamers packets were stored on ice packs at room temperature. Temperature measured above 4C. - Please store in a cooler or in an ice bath. Perishable foods must be stored at temperature 4C or less or greater than 60C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin in the bakery department was blocked at the time of inspection. - Please ensure handwashing sinks are accessible at all times.
  4. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washed utensils were being placed on wet cleaning cloths at the dishwashing area and at the 2-compartment sink. - Please remove cloths and replace with drying racks where washed, rinsed and sanitized utensils can be stored. Cleaning cloths on counters and specially when placed next to a handwashing basin can become contaminated and this may result cross contamination of utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Only a few chlorine test strips available. Chlorine sanitizer in spray bottles test a bit too strong as well. - Please purchase new chlorine test strips and verify the concentration of chlorine sanitizers. Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils such as knives were placed in the handwashing sink in the front. This hinders handwashing or staff must wash their hands over the utensils in the basin. - Please dedicate one of the 2 compartments to handwashing only to facilitate handwashing. Do not wash utensils in the dedicated handwashing sink. Utensils and equipment must be washed, rinsed and sanitized every 2 hours at a minimum.