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El Furniture Warehouse

10765 Jasper Avenue NW Edmonton AB T5J 2A5 · Food - General

11 inspections

  1. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement is becoming worn. It is rough and not easily cleanable. The cement does not seem to be sealed anymore.Ensure floors are smooth, easily cleanable and non absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The molding around the swinging doors by the dish pit are wood and it's very rough. Heavy grime and grease buildup here because it is not smooth and easily cleanable.- The fronts of some cabinet doors are detailed with little circles and made of rough material so are aren't easily cleanable. Food and drink marks are noted in the front.Please refinish these areas so they are smooth, easily cleanable, and non absorbent.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The molding around the swinging doors by the dish pit are wood and it's very rough. Heavy grime and grease buildup here because it is not smooth and easily cleanable.- The fronts of some cabinet doors are detailed with little circles and made of rough material so are aren't easily cleanable. Food and drink marks are noted in the front.Please refinish these areas so they are smooth, easily cleanable, and non absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement is becoming worn. It is rough and not easily cleanable. The cement does not seem to be sealed anymore.Ensure floors are smooth, easily cleanable and non absorbent.
  3. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff jacket was being stored on top of the extinguisher in the main kitchen area.Ensure staff items are stored separate and away from food and food prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • To be checked at the reinspection1. Dirt buildup was observed on food containers. clean all food containers.2. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The downstairs kitchen had food that was at room temperature. THe manager said the staff who were in this kitchen had to go upstairs to help with the lunch rush and so the food was left unattended.- 6 boxes of raw hamburger patties were thawing at room temperature- frozen perogies were thawing at room temperature- cooked noodles and sandwiches with cheese stored at room temperature- chorizo sausage and bacon were cooling but had cooled down but not moved to the walk-in coolerDo NOT store food at room temperature. If staff need to leave this area to help somewhere else, high risk foods MUST be placed back into temperature control. Thawing cannot be done at room temperature. Thawing methods are in a cooler at 4C or less; fully submerged under cold running water; microwaved and then cooked immediately afterwards; cooked from frozen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • To be checked at the reinspectionExpired test strips were observed (October 2024). The operator must provide valid test strips to accurately monitor sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A knife was stored in the hand sink downstairs.Ensure the hand sink is only used for hand washing. Do not use it to store items inside of it.
    • 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 when requested.Ensure monthly pest control records are available upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the basement is becoming worn. It is rough and not easily cleanable. The cement does not seem to be sealed anymore.Ensure floors are smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - General sanitation of the entire facility is poor. Food, grease, grime or dirt build up noted on the following surfaces (this is not an exhaustive list):- sides, underneath on top of all cooking equipment including stoves, deep fryers, ovens, etc.- dish pit, especially grease trap, floors and walls underneath the counter- fan area of the ice machine- walls across from the expo line- bar area floors, especially around the legs of equipment, on the shelves where syrups are being stored, fronts of cabinets that have wood/detailed fronts- swinging doors by the dish sinksPlease clean the above areas and ensure the cleaning schedule includes the above areas.No cleaning schedule that outlines items throughout the entire facility, how it is to be washed, or the frequency of cleaning.Please develop a cleaning schedule that is more detailed including, how items are to be washed, the frequency of cleaning and what items are to be cleaned. Some resources: - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • To be checked at the reinspection1. Accumulation of food debris and droppings was observed at the bottom of the freezer. conduct thorough cleaning of the equipment.2. The two dishwashers at the facility observed to contained food build up. conduct thorough cleaning of dishwashers.3. Dirt buildup was observed on the kitchen ceiling. conduct cleaning to ceiling.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were initially observed stored uncovered in the freezer. All uncovered foods were subsequently covered during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dirt buildup was observed on food containers. clean all food containers.2. Scoops were observed stored directly in bulk food containers, in contact with the food. All scoops must be removed from the food and stored in a sanitary manner to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired test strips were observed (October 2024). The operator must provide valid test strips to accurately monitor sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The internal surfaces of the ice maker located in the kitchen, were observed to be dirty. Conduct thorough cleaning and sanitization of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food debris and droppings was observed at the bottom of the freezer. conduct thorough cleaning of the equipment.2. The two dishwashers at the facility observed to contained food build up. conduct thorough cleaning of dishwashers.3. Dirt buildup was observed on the kitchen ceiling. conduct cleaning to ceiling.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings observed in certain areas of the facility such as the basement dry storage area. Mice were found in traps. The drains for the glasswasher had accumulation of organics. Many flies were observed to be located near the glasswashers and other areas of the bar. Effective immediately, conduct intensive cleaning of the problematic areas. Ensure proper repairs and replacements in the facility to prevent entry or harborage of pests. Utilize the pest control technicians and their reports and as a guidance for rectifying problematic 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?
      • The exterior side door closest to the basement stairs had a gap at the bottom corner. Repair or replace door. Cardboard was still lining the bottled syrups on the shelf in the basement. Please remove cardboard.An opening was observed by the black piping in the ceiling of the basement. Also, some openings were present around the pipes of the basement walls. Close off any possible access points to prevent entry of pests. Consult with maintenance staff to determine the most effective approach possible.Going forward, the patio door cannot be kept propped open during patio season. Implement other options.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation in the bar area had less dried food, bottle caps, garbage, etc. However, there was dried sugary stains in hard to reach areas. Additionally, there was dried spills under the server tray rack/station. Staff must wipe up spills as soon as possible rather than later. For example, a bottle of syrup was on its side and the syrup was dripping onto the floor. It was informed to operator and management that intensive cleaning must be conducted for a period of time to see a drastic change in flies and mice.
  7. Risk Management 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?
      • The exterior side door closest to the basement stairs had a gap at the bottom corner. Repair or replace door.Cardboard was observed to be lining the bottled syrups on the shelf in the basement. Please remove cardboard used to line the shelves.Some openings were observed by the black piping in the ceiling of the basement. Please inquire whether those openings can be closed off to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement hand sink had slow drainage, please repair or replace plumbing to ensure there is good drainage.Basement two compartment sink had a leak underneath the sink, a bin was present to catch the dripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area had sugary stains/spills, bottle caps, old fruit, etc. Please pay attention to the bar area when performing daily cleaning as it can attract pests when missed. Basement flooring by the deep dryer had some buildup of grease, please clean area by the deep fryer.
  8. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cart was located by the basement stairs with food stored on it. The food was waiting for it to be transported upstairs at some point. Some foods were uncovered such as soup, butter, etc. Ensure all food that sits on that cart waiting for transport is protected from contamination. Particles are generated/aerosolized with foot traffic and can lead to cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of food was at 46C. Reheating cannot occur using the hot holding unit as they are not designed to reheat items quickly. Additionally, it may not heat up to a minimum of 74C. Use the microwave or stove to reheat food instead. A large pot of food was observed in the walk in cooler. Operator indicated that cooling occurs in ice bath. However, it still does not cool food fast enough. Cooling must be portioned into smaller containers as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basement hand sink had no soap and the basin was obstructed with a knife and container. The bar sink was missing hand soap. Paper towels were present.*Re-training must occur with all staff to replenish supplies immediately when dispensers are empty.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sink closest to the 2 compartment prep sink did not have any hot water. Cold water was present.
    • 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?
      • Mouse droppings were observed in various areas of the basement. Mouse droppings were found in the following areas but not limited to the kitchen - dishwashing area, the dry ingredients' storage rack, the storage room (w/ chemicals), etc.The exterior patio door had a gap below. Install proper weatherstripping or other proper materials to close off the gap. The exterior door closest to the basement stairs had a gap at the bottom corner. Repair or replace door.Some flies were noted around the main floor dishwashing area. A thorough cleaning is required in the area to remove sugary spills, food, etc.Old/stained cardboard was used to line the shelves in the basement storage room. Cardboard is not permitted to line shelves as it absorbs oils/food spills and can act as an attractant for pests. Remove them.*The pest control management must improve. Should the condition worsen. enforcement actions may be taken.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was missing above the dry ingredients' storage rack. Re-install a proper tile. The hand sink faucet closest to the main floor dishwasher was leaking. Repair or replace sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was sitting on top of a cardboard box by the main floor ice machine. Scoop was sent for cleaning during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Basement walls had buildup of sauces and food.Buildup of food and grease under the cookline equipment (basement floor)Basement mechanical ventilation canopy buildup of grease and dustThe perimeter of the basement floor and the hard to reach areas in each room had buildup of food and/or debris. Under the decommissioned ice machine in the basement, there was debris and old food.In the bar area, there was an accumulation of debris, fruit pieces, etcCleaning and sanitation was lacking in the basement. Ensure there is proper cleaning completed. Going forward, more frequent cleaning is required in the basement.
  9. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Not checked at the time of inspection - Paper towel was not in a dispenser at the bar area and is subject to getting wet or dirty.Store paper towel in a suitable dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Corrected - There was a missing ceiling tile across from the downstairs dishwasher.Outstanding - Stair steps were disintegrating, pieces were missing, rubber parts were broken, and stairs were dirty and difficult to cleanCorrected - Door way between upstairs kitchen and prep hall/ storage area has exposed drywall around the trimEnsure floors, walls, and ceilings are in good repair, smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding (ensure this is done more frequently and is on the cleaning schedule) - Exhaust canopy filters and walls around the canopy appeared very greasy with visible accumulation noted on these surfaces (applies to both upstairs and downstairs canopy)Outstanding (ensure these are cleaned more often, if stains are not coming out then it is time to replace or repair) - White cutting board on the prep tables appeared discolored and dirtyCorrected - Deep fryers, flat top stoves had a buildup of greaseCorrected - Exterior of garbage cans were dirty and had visible food spills on the outside of itOutstanding - Wall behind the upstairs dishwasher, corners of the floor, area behind the dishwasher and near the grease trap was dirtyOutstanding - Doors of the dishwasher, especially the bottom edge and inside teh dishwasher around the components had grime and dirty buildupCorrected - Grime noted inside the downstairs dishwasherPlease thoroughly scrub clean the above areas and maintain going forward.
  10. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was not in a dispenser at the bar area and is subject to getting wet or dirty.Store paper towel in a suitable dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water available at the hand sink in the basement.Ensure all taps have hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a missing ceiling tile across from the downstairs dishwasher.- Stair steps were disintegrating, pieces were missing, rubber parts were broken, and stairs were dirty and difficult to clean- Door way between upstairs kitchen and prep hall/ storage area has exposed drywall around the trimEnsure floors, walls, and ceilings are in good repair, smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy filters and walls around the canopy appeared very greasy with visible accumulation noted on these surfaces (applies to both upstairs and downstairs canopy)- White cutting board on the prep tables appeared discolored and dirty- Deep fryers, flat top stoves had a buildup of grease- Exterior of garbage cans were dirty and had visible food spills on the outside of it- Wall behind the upstairs dishwasher, corners of the floor, area behind the dishwasher and near the grease trap was dirty- Doors of the dishwasher, especially the bottom edge and inside teh dishwasher around the components had grime and dirty buildup- Grime noted inside the downstairs dishwasherPlease thoroughly scrub clean the above areas and maintain going forward.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloths were stored on prep surfaces.There was no sanitizer solution prepared in the upstairs prep area.Downstairs prep area sanitizer bucket was 50-100ppm. Ensure cloths are changed frequently and stored in sanitizer when not in use. A sanitizer solution should always be available for use when in operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Containers were stored in ice that was being used for customer drinks. This ice was discarded during inspection.- A bag of tools were stored on a table with food equipment near the ice machine.Ensure food meant for the public are protected from contamination; do not store containers directly inside of it. Store items not related to food handling in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Bacon was sitting at room temperature without any method of temperature control- An insert with pickled items in a prep cooler measured approx 10C. The insert was stored inside of another insert rather than being stored directly in the prep cooler without barrier. - Prep cooler inserts measured 7-9C, but the lid was open and there were no individual lids for the containers.Ensure high risk foods are temperature controlled and kept at 4C or colder or 60C or warmer. Putting inserts directly in the prep cooler and keeping lids on top will help the cooler maintain temperatures of the items, especially the inserts on the top.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was not in a dispenser at the bar area and is subject to getting wet or dirty.Store paper towel in a suitable dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water available at the hand sink in the basement.Ensure all taps have hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a missing ceiling tile across from the downstairs dishwasher.- Stair steps were disintegrating, pieces were missing, rubber parts were broken, and stairs were dirty and difficult to clean- Door way between upstairs kitchen and prep hall/ storage area has exposed drywall around the trimEnsure floors, walls, and ceilings are in good repair, smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy filters and walls around the canopy appeared very greasy with visible accumulation noted on these surfaces (applies to both upstairs and downstairs canopy)- White cutting board on the prep tables appeared discolored and dirty- Deep fryers, flat top stoves had a buildup of grease- Exterior of garbage cans were dirty and had visible food spills on the outside of it- Wall behind the upstairs dishwasher, corners of the floor, area behind the dishwasher and near the grease trap was dirty- Doors of the dishwasher, especially the bottom edge and inside teh dishwasher around the components had grime and dirty buildup- Grime noted inside the downstairs dishwasherPlease thoroughly scrub clean the above areas and maintain going forward.