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Ester

9828 101A Avenue NW Edmonton AB T5J 3C6 · Food - General

5 inspections

  1. 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)?
      • Chlorine based sanitizer is used for dishwashing and sanitizing. No test strips was present . Ensure chlorine test strips is obtained to monitor sanitizer at 100ppm.
    • 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?
      • - Mice droppings were observed behind the freezer in the backroom - Pest control records were not seen.Ensure mice droppings are cleaned and floors disinfected. Pest control officers should be consulted for mice control and regular pest management. Entry points should be sealed and keep food above the ground.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen food was been thawed at room temperature. Ensure food is thawed in a cooler overnight or under cold running water.2. Thermometers were missing in the front cooler and the pullout cooler. Ensure coolers have functional thermometers at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Staff indicated dishwashing is completed by sanitizing, then washing and rinsing. Education was provided on proper dishwashing techniques. Wash, then rinse, then sanitize(by immersing clean dishes in 100ppm of bleach solution for at least 2 minutes), then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based sanitizer is used for dishwashing and sanitizing. No test strips was present . Ensure chlorine test strips is obtained to monitor sanitizer at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispensers of the hand sinks in the kitchen and washrooms were empty. Paper towels were provided during inspection. Ensure the dispensers are refilled and store paper towels safely.
    • 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?
      • - Mice droppings were observed behind the freezer in the backroom and behind the back room door.- Pest control records were not seen.Ensure mice droppings are cleaned and floors disinfected. Pest control officers should be consulted for mice control and regular pest management. Entry points should be sealed and keep food above the ground.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared during food prep. Food grade sanitizer was prepared and measured at satisfactory concentration.Ensure a food grade sanitizer at adequate concentration is available during food prep/handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of frozen foods at room temperature was observed. Frozen foods were moved into a cooler during inspection.Ensure thawing is completed either by ;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs in the preparation area were burnt. Please replace bulbs to ensure optimal lighting. - Outstanding. Operator will replace bulbs.
  5. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler was not turned on at the time. No thermometer was present either. Please ensure the cooler is at 4C or less and provide a thermometer. Chest freezer was at -20C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink had no hot water. Cold water was present. Sink also needed dish detergent and an approved chemical sanitizer. Discussed three step dishwashing procedures with operator.
    • 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 missing.Please obtain the applicable test strips for the type of sanitizer that will be used. Ie. chlorine test strips are required for chlorine sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main hand sink was missing hand soap and paper towels.
    • 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 present in the corner bottom cabinet in the prep area. There was an opening present that could be allowing entry. Operator indicated from the landlord that area could not be closed as it was an access point. Ensure there is no entry of pests into the facility. Should there be any issues, consult with landlord/pest control company for assistance. Clean the droppings and monitor on a frequent basis. Increase the number of traps as well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs in the preparation area were burnt. Please replace bulbs to ensure optimal lighting.There were a couple of holes in the walls. Please repair or replace walls.Some electrical plates were missing for the switches and plug-ins. Please install proper plates.Baseboards were missing by the dishwashing area, please install.