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Emmanuel Home - Kitchen

13425 57 Street NW Edmonton AB T5A 2G1 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.
  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Brown rice stored in dry ingredient bin had a rancid smell. Discard and do not serve. Corrected: Manager indicated she will discard the rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Frozen food items were stored on the floor in the walk in freezer (e.g. tub of ice cream and bag of bread). Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. Corrected: Items were removed off the floor and placed on shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Two large plastic containers were used to hold dry ingredients.( e.g. croutons and flour). Containers do not appear to be food grade. Ensure food storage containers are food grade, change containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.*It was previously noted water splashed out of the dishwasher during a cycle. Silicone was added and it reduced the splashing. It was observed water splashed out of the dishwasher at the beginning of the cycle. Gap was noted between the pull-down door and the bottom part of the dishwasher. Continue to investigate and conduct necessary repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *A buildup of dust was observed on the black fan located above the baking area. Clean fans and add to cleaning schedule.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer could not be located in the walk-in cooler or stand up cooler. Please install a thermometer in the warmest part of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicon/caulking behind steam table is no longer easy to clean (sticky). Replace seal and clean indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak and pooling observed behind/under the 2 compartment sink in the dishwashing area. Observed dripping from the baffles of the hot water heating and base of pipe. Please identify the source of the leak and repair.
  7. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was found contacting dry ingredient in the baking area(sugar bin). Discussed proper scoop storage with manager. Place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient. Corrected on site. Scoop removed.
  8. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was improperly stored in dry food storage bins, handle contacting ingredient. Immediately place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Inadequate food safety training. Manager only has completed the Alberta Food Safety Basics course. Under section 31 of the Food Regulation management needs to complete a Minister of Health approved food sanitation and hygiene training program (advance course). Please complete the advance course within 60 days. Send this office a copy of the proof of registration to an approved course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust noted on black fan near the baking area. Clean fan. Add fan to routine cleaning.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quat based sanitizer dispenser was broken, 0ppm of sanitizer detected(Ostro San). Discussed with site how to manually make sanitizer with either bleach/water or Ostro San/water. Call for repairs and manually mix sanitizer until dispenser is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *One scoop was improperly stored in dry food storage bins, handle contacting ingredient. Immediately place scoop into dishwashing. Ensure scoops are stored utilizing a holder or another method that prevent contamination of the bulk dry ingredient.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Inadequate food safety training. Manager only has completed the Alberta Food Safety Basics course. Under section 31 of the Food Regulation management needs to complete a Minister of Health approved food sanitation and hygiene training program (advance course). Please complete the advance course within 60 days. Send this office a copy of the proof of registration to an approved course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust noted on black fan near the baking area. Clean fan. Add fan to routine cleaning.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution was measured with test strips and measured to be 0 ppm. Ensure sanitizer solution is always maintained at adequate sanitizer concentration level. This was corrected immediately during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Observed used cleaning cloth on counter in server area. Ensure that cleaning cloths are stored directly in sanitizer when not in use. Cloth removed from food contact area during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • * Food items/ boxes were observed to be stored on the floor in the freezer and walk in cooler. Ensure food is always stored adequately and protected from contamination. This was corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Food was observed to be cooling at the room temperature. Hot food was observed to be at approx. 40 C. This was corrected immediately during inspection. For cooling, please use other food safe procedures such as "ice baths" as discussed onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Mechanical dishwasher was tested and was observed that the sanitizing temperature is not reaching adequate sanitizing temperature (approx. 65 C, measured with a probe thermometer). The manifold also appears to not be working. This needs to be addressed immediately. Manual dishwashing procedures were discussed. A follow up inspection will be done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Water glasses were observed to have heavy signs of use (i.e., scuffs and scrapes). Ensure water glasses are in good repair and are easily cleanable.