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Extendicare Eaux Claires - Brown's Bistro

16503 95 Street NW Edmonton AB T5Z 0G7 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X Observed staff using a used damp wiping cloth from the countertop to wipe various surfaces and equipment without any sanitizer. The staff member was instructed to discard the damn wiping cloth and to wipe down surfaces with the sanitizer spray and single use paper towel.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The underside of the coffee dispenser around the drink nozzles. This was cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X There is dust buildup on the ceiling tiles around the vent above the prep area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X Foods were loaded into hot holding units (steam and dry) before the units were turned on. The units were turned on and set to the highest setting during the inspection and turned down once appropriate hot holding temperatures of 60C or greater were reached.X Hot hold thermometer for the dry hot hold unit is missing.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The hot holding unit was set at 120F (49C). This was turned up to 140F (60C) during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X There are several areas on the wall that have paint peeled / chipped away exposing unfinished drywall beneath that is difficult to clean.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The dry hot holding unit was not keeping hot foods at a minimum of 60C or greater. The foods (eggs, hotdogs, bacon) were moved into the portable steam hot holding equipment during the inspection. Repair / replace the dry hot holding unit.