Emmanuel Home - The Northern Perk
13425 57 Street NW Edmonton AB T5A 2G1 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 measures were not being implemented in the kitchen. Ensure a pest control program is in place for the kitchen, which includes monthly inspections. Provide pest control records for review.Dec 19/25Management confirmed professional pest control program will be implemented for cafe. Please provide pest control records for review.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Wiping cloths were found in the hand washing sink located at the front of the café. Discussed wiping cloths should be stored in sanitizer when not being used. Please review the wiping clothing guidelines. Corrected: Cloths were removed from the hand washing sink. AHS EPH Guidelines for the Use of Wiping Cloths was sent with the report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *There was no clear differentiation of food products from recreation and facility food stored in freezer located by the cookline. Reorganize freezer and clearly label areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Wiping cloths were found in the hand washing sink located at the front of the café. Hand sink should be kept cleaned and free from obstruction. Corrected: Cloths were removed from the hand washing sink.
- 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 measures were not being implemented in the kitchen. Ensure a pest control program is in place for the kitchen, which includes monthly inspections. Provide pest control records for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *A build up of food splashes noted in the microwave. Clean microwave and add to routine cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- *A build up of dust noted on the ceiling vent above the food preparation area. Clean vent and add to routine cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed scoop for ice machine directly under paper towel next to the sink. Scoop relocated during inspection. Reviewed moving ice machine to alternate location.
- 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.Probe thermometer not available in Cafe. Ensure probe thermometer is available and staff are using to confirm internal cooking temperature of products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 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?
- *Side door was observed to be propped open again. Do not prop door open as it allows for the entry of pest. Discussed again with manager about the importance of keeping the door close to prevent the entry pf pest. If door is needed for ventilation, consider installing a screen door. Corrected on site: door was closed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Single use food take-out containers were improperly stored. Containers stored up, exposing food storage area to contamination. Discussed storing containers down on a clean surface to prevent contamination. Corrected on site: containers were flipped over.
- 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?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Test strips were not available to monitor the concentration of the food grade sanitizer. Get test strips to monitor sanitizer concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cafe and rec staff uses the same storage areas. Clearly label areas. More organization needed to separate cafe supplies and rec supplies.*Increase general cleaning of the café kitchen (e.g. around cooking area, hot holding unit, etc.), build up was noted
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- *Test strips were not available to monitor the concentration of the food grade sanitizer. Get test strips to monitor sanitizer concentration.
- 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?
- *Side door was observed to be propped open. Do not prop door open as it allows for the entry of pest. Consider installing a screen door if the kitchen needs additional ventilation.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cafe and rec staff uses the same storage areas. Clearly label areas. More organization needed to separate cafe supplies and rec supplies.*Increase general cleaning of the café kitchen (e.g. around cooking area, hot holding unit, etc.), build up was noted
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Refrigerator in the serving area was observed to be at approx.. 6.9 C. High risk foods were relocated at the time of inspection. Ensure temperature remains under 4C for food safety.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?