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Edmonton Eats Catering

8440 105 Avenue NW Edmonton AB T6A 1B6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - the hot-holding unit was 'switched off' near the end of the lunch hours of operation, with perishable food products kept inside the three inserts and still available for sale (at range of temperatures of 30-40 degrees Celsisu). The staff were reminded to keep hot-holding 'switched on' prior to removal of food products for cooling and for leftover cold-holding storage.This food safety procdure was discussed and corrected at time of inspection (with staff aware of procedure to follow each day after close of food premises operation).
    • 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 - there were three (3) dead 'fresh' rodents (mice) in a metal trap under the front sales counter area, in the corner under the cash register. There was no other observation or evidence of any pest activity (with other metal traps clear/empty), and it may have been the two week school closure during the holiday season that enabled rodent activity in the school. The staff or custodian are to remove and discard the dead rodents and wash and sanitize the flooring in the small nook area under the front sales counter.Also, the operator is to have a copy of the most recent pest control service report available for review (whether from a licensed pest control company or staff use of the AHS 'monthly pest control checklist').
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza was being held in a hotholding unit was not suitable for maintaining this type of food item at a safe hotholding temperature.
  5. Initial Inspection

    0 infractions