Edmonton Hotel and Convention Centre - Main Kitchen
4520 76 Avenue NW Edmonton AB T6B 0A5 · Food - General
9 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- Yes (corrected during inspection) - the expired version of the Food Handling Permit was posted (date of September 30, 2025) and the updated version was to be printed and posted in a conspicuous location, visible to the public. The operator is to keep a current version posted at the side wall in the front bar area (alongside the other posted documents), on continual display to the public.
- 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?
- Demand Inspection
0 infractions
- Monitoring Inspection
4 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?
- Yes (corrected during inspection) - there were no records being kept of the daily food safety temperature monitoring. A copy of the AHS 'daily food safety checklist' will be provided to the operator by email, for review and use, as necessary.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yes (corrected during inspection) - there was gravy in a stainless steel insert on the grill at about 36-40 degrees Celsius. The operator was advised and the gray was quickly re-heated to 74 degrees Celsius before being added to the hot-holding unit. All staff are to be reminded to ensure re-heating of food products is conducted via a cooking method (and hot-holding units are not used as a re-heating cooking method).All cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with stored foods frozen solid). All other hot-holding food equipment in use was at minimum of 60 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer in the final sanitizing rinse of the commercial dishwasher. Note that the ordered product was on-site in the delivery storage area, and was added at time of inspection.
- 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?
- Yes (corrected during inspection) - the most recent updated Food Handling Permit (expiry date of September 30, 2025) was not posted in a conspicuous location, visible to the public. This was corrected at time of inspection.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Line shelves were unclean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Operation was required to have soap and papertowels at their handwash sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Operation was required to refrain from storing knives counter gaps.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?