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Famous Fast Food and Sweets

4016 50 Street NW Edmonton AB T6L 5N3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automated sanitizer dispenser was dispensing sanitizer at 0 ppm chlorine. Manual preparation of sanitizer solution is required until the dispenser is functioning correctly to ensure a concentration of 100 ppm chlorine is maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing step was not being completed during manual dishwashing. Dishwashing procedures were reviewed with staff: wash in the first compartment, rinse in the second, and sanitize in the third.
    • 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 records are not up to date. Ensure pest control monitoring is completed monthly and records are maintained onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the food prep cooler has visible grooves, making it difficult to clean and sanitize effectively. Turn the board to the other side, clean and sanitize it, and use the smooth surface for food preparation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment is not being maintained in a clean and sanitary condition, including but not limited to:Ventilation canopy hood and filtersCook line (grill, sides of grill, stoves, oven, etc.)Interior of both kitchen microwavesInterior and exterior of food prep coolerInterior of sweet display coolerDough mixer head and surrounding area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a clean and sanitary condition, including but not limited to:Curtain demarcating kitchen from front service areaWalls and floors in the kitchen and dishwasher areaWall and floor under the cook line (large buildup of grease and debris)Dry storage shelf across from dishwashing sinks
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dishwashing sinks. A bucket observed with water and containing wiping cloths. The water solution recorded 0ppm chlorine and 0ppm QAUT sanitizer concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Personal items (smarphone, and eyeglasses) observed on the food contact surface of the food prep table.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler. One small and one large opened cans of tomato sauces observed being stored in their original metal cans.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Back food storage area. Unopen bags of dry food items noted on the floor.