Everitt Gardens - Serveries
125 Everitt Drive North St. Albert AB T8N 7R9 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Opened cereal were found stored in the servery. Ensure opened foods are properly stored in sealable containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Dust accumulation noted on the black fan. Clean fan and added to routine cleaning schedule
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Food (Milk, pizza, soup, tuna sandwich, and cake) was observed out on the tables and in the microwave at ambient temperatures or stored on the tops of the steam tables during the inspection. This was noted in the serveries on the 1st, 3rd, and 5th floors. The internal temperature of the food left out at ambient temperatures were found to be the same as the ambient temperature ~25-28C. The internal temperature of some of the food left on the tops of the steam tables measured ~33-37C. Food was discarded by staff during the inspection. Ensure high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items at ambient temperatures or on top of the steam tables.X The first floor MCU mini fridge temperature measured ~9-11C. The temperature dial was adjusted to the maximum cold setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less. X The first floor MCU mini fridge thermometer is broken. The dial on the thermometer read minus 5C at the time of the inspection. Please replace this thermometer.X The lowest temperature measured in the 4th floor refrigerator was ~9-10C at the time of the inspection. The temperature dial was adjusted from the warmest setting to the coldest setting during the inspection. Advised staff to discontinue use of this refrigerator until the temperature can be maintained at 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Probe thermometers used for measuring food temperatures are not properly stored and not properly cleaned and sanitized in some of the servery units.- Ensure probe thermometers are cleaned and sanitized after use and stored in a manner that prevents contamination.X The ice machine in the 5th floor servery had visible mold growth in it. Advised staff to discontinue use of this ice machine until it has been cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Quat based sanitizer concentration tested on 5th floor was less than 200ppm. Refresh and ensure Quat based sanitizer concentration is 200ppm. Corrected on site: refresh sanitizer reading was 200ppm. Discussed with manager how to dispense sanitizer and confirm concentration with test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer.Dec 5/24**Found Quat test strips only on the 4th floor servery. Discussed with manager to ensure test strips are available to confirm sanitizer concentration. Ensure all staff understand how to use test strips. Review/educate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizing solution verified at 100ppm. Ensure that staff are checking and changing solution regularly. Quats sanitizing solution in serveries floor 3 & 4 were verified at <200 ppm. Ensure that food sanitizer is being dispensed and maintained at 200 ppmPlease ensure staff are using food safe sanitizer for sanitizing of surfaces in the servery area
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed uncovered items in the 5th floor servery (bowls of pineapple). Reviewed ensuring that all food items are protected from contamination during transport and storage. Bowls covered with food grade plastic during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled blue spray bottle observed above two compartment sink. Ensure that all chemicals are labeled with contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed two plates of lunch (covered) on counter in the 4th floor servery. Reviewed ensuring that high risk or potentially hazardous food items are stored at 4.0 C or colder OR 60 C or hotter. Food items should be cooled quickly, ensure staff are not storing/leaving food items are room temperature. Plates moved to fridge during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler in the 2nd floor servery verified at 9.1 C product temperature. Ensure cooler can maintain food at 4.0 C. Repair or replace cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed temperature logs in the servery indicate a consistent hot holding temperature of 160 F of various products over various days. Reviewed ensuring staff are checking and recording the temperature of the food products. Reviewed that current thermometer is not accurate and did not appear to achieve temperatures indicated on log.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Detergent bucket at dishwasher in the 5th floor servery was empty. Ensure that dishwasher is equipped with required chemicals. Ensure staff are checking levels of chemicals. Detergent replaced during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- quat test strips were not available in the serveries. Ensure that serveries are equipped with test strips for confirming concentration of food safe sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed french onion soup being dumped in handwashing sink. Build up of soup material in sink prevented access to use of sink. Reviewed ensuring that hand washing sink is not used for any other purpose than hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Biofilm build up observed inside ice machine in the 5th floor servery. Thoroughly clean and sanitize ice machine and ensure continued routine cleaning & sanitizing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizing solution verified at 100ppm. Ensure that staff are checking and changing solution regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer observed does not appear to be accurate/calibrated. Ensure that a calibrated probe thermometer is available for staff to monitor cooking/reheating and hot holding temperatures. Observed temperature logs in the servery indicate a consistent hot holding temperature of 160 F of various products over various days. Reviewed ensuring staff are checking and recording the temperature of the food products. Reviewed that current thermometer is not accurate and did not appear to achieve temperatures indicated on log.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- uncovered grapes observed in fridge. Discarded during inspection. Ensure all items are covered during storage and transport.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- *Construction debris were observed in multiple areas (for example: behind the dishwasher, baseboards, on the plumbing under the handwashing sink, under the food preparation areas, the ledge on the walls/walls etc.). Ensure all areas are adequately cleaned and sanitized. *Caulking around the manual dishwashing area was noted to be missing. Ensure areas are sealed to ensure all areas are easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- *Water damaged building materials and black spotting consistent with mould growth observed onsite.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mould. The consultant shall ensure & document any mould remediation work completed.**Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required & level of preventative measures required.Construction activities in a Supportive Living Facility should be completed in accordance with CSA Z317.13:22.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Access plate under the hand sink was noted to not adequately cover the access hole (an opening in the wall observed). Ensure all areas are fixed/repair and easily cleanable and capable to be sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- *Water damaged building materials and black spotting consistent with mould growth observed onsite.Building materials that have been wet/water damaged for an extended period (>48 hours) or shows evidence of mould, rot or deterioration should be removed. Contract a qualified consultant to fully investigate & assess the area(s), including hidden cavities & surfaces, for signs of water damage & mould. The consultant shall ensure & document any mould remediation work completed.**Please ensure that construction or remediation does not occur until a qualified consultant completes a risk assessment to determine the scope of work required & level of preventative measures required.Construction activities in a Supportive Living Facility should be completed in accordance with CSA Z317.13:22.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Access plate under the hand sink was noted to not adequately cover the access hole (an opening in the wall observed). Ensure all areas are fixed/repair and easily cleanable and capable to be sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?