Fenwyck Heights - Kitchen and Servery
260 Pioneer Road Spruce Grove AB T7X 2W3 · Food - General
16 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Two Quat based sanitizer buckets in the kitchen were tested and both showed inadequate concentration. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizers were refreshed and adequate concentration was detected.*The Quat based sanitizer dispenser located in servery failed to dispense sanitizer at the required concentration. Call for repair. Discussed with manager and staff to use the kitchen dispenser until servery dispenser is repaired.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The thermometer on the door of the black Cambro holder was not functioning, and staff were unable to confirm whether the unit was at the proper temperature. Repair or replace the thermometer, or implement an alternative method for monitoring the holder’s temperature to ensure it reaches the required level before placing hot foods inside.
- 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 ceiling tiles above the cooking area had water-stained markings. Investigate to ensure the water infiltration has resolved and replace the ceiling tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Two Quat based sanitizer buckets in the kitchen were tested and both showed inadequate concentration. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizers were refreshed and adequate concentration was detected.*The Quat based sanitizer dispenser located in servery failed to dispense sanitizer at the required concentration. Call for repair. Discussed with manager and staff to use the kitchen dispenser until servery dispenser is repaired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Single use take out containers were being used to scoop dry ingredients(soup bases). This practice must be discontinued. Ensure proper scoops are used to handle dry ingredients to prevent contamination of bulk ingredients. Single use items should not reused. Remove containers and replace with appropriate scoops. Review this requirement with all staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *The thermometer on the door of the black Cambro holder was not functioning, and staff were unable to confirm whether the unit was at the proper temperature. Repair or replace the thermometer, or implement an alternative method for monitoring the holder’s temperature to ensure it reaches the required level before placing hot foods inside.
- 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 ceiling tiles above the cooking area had water-stained markings. Investigate to ensure the water infiltration has resolved and replace the ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *There was a buildup of food debris inside the black Cambro holder by the cookline. Clean and add to routine cleaning. *Stand-alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer.*Accumulation of spilled pepper noted in the condiment drawer in the servery kitchen. Clean the drawer and add this task to routine cleaning. *Single use utensils in a drawer in the servery were improperly stored. Discussed the handles should face one direction to prevent contamination of the food contact end. With clean hands, please invert the utensils.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer dispenser in the servery failed to dispense sanitizer at the required concentration. Call for repair. Discussed with manager to use the kitchen dispenser until servery dispenser is repaired.Nov 27/25A photo of a Quat sanitizer test strip showed the sanitizer concentration was at 1000ppm. Ensure the Quat sanitizer is at food safe level of 200-400ppm, please reduce the concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer dispenser in the servery failed to dispense sanitizer at the required concentration. Call for repair. Discussed with manager to use the kitchen dispenser until servery dispenser is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Multiple Quat-based sanitizer wiping cloth buckets were found to have low concentration levels (<200 ppm). Corrected: All buckets were subsequently refreshed, and the sanitizer concentration was verified to be within acceptable concentration.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Container of cooked meat was stored on the shelving for raw meats. Reorganize and ensure cooked food items are stored above raw meats to prevent cross contamination. Corrected: Cooked meat was moved to another shelving for cooked foods.*A tray of snacks displayed at the self-serve coffee area was found without any protection from contamination. Discussed with manager to ensure snacks are covered with plastic wrap or another barrier to protect from contamination when left unattended. Corrected: snacks time was over, and snacks were removed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Scoop inside the oat bran container were directly contacting the dry ingredient. Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Corrected: scoop was removed and moved to dishwashing.*Single use utensils were improperly displayed at the self-serve coffee area. Invert the utensils to have handles all down to prevent contamination of the food end. Corrected: Utensils were inverted by manager.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Staff beverages/water bottles were found throughout the kitchen. Designate and label an area in the kitchen for staff beverages to prevent cross contamination.*Oat bran was found stored in a plastic container. Ensure food storage containers are food grade, change container. *Multiple opened food items were found to be tied closed with plastic wrap. Ensure open food items are properly stored in containers with lids.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Paper towel dispensers were empty at the hand sink located by the cookline and baking area. Restock dispensers and ensure hand washing supplies are available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Sticky juice residue was found on the nozzles of the juice machine. Clean nozzles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Debris was found in the utensil storage drawer. Relocate to dishwashing and ensure only clean utensils are placed back into the drawer. Corrected: Utensils including holder were moved to dishwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Unwrapped Red Rose tea bags were found at the coffee station located in the dining room. If unwrapped tea bags are available, ensure it is stored in a container with a lid and utensil are available to handle the tea bags to prevent contamination. Or serve individually wrapped tea bags. Immediately change storage practice. Corrected on site: tea bags removed/discarded. Wrapped tea bags were made available for residents.
- 20. Do food handlers at the facility have adequate food safety training?
- *New kitchen manager on site. Food safety training certificate not available for review. Please send PHI a copy of manager’s food safety training certificate to confirm the training complies with the requirement under the regulation.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Three Quat based sanitizer buckets and one Quat based sanitizer spray bottle were tested and concentrations were inadequate (<200ppm). Immediately refresh sanitizer and ensure adequate sanitizer is available at all times. Review with staff members how dispense sanitize and use test strips to confirm sanitizer concentration. Corrected on site: sanitizers were fresh, concentrations were adequate.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Unwrapped Red Rose tea bags were found at the coffee station located in the dining room. If unwrapped tea bags are available, ensure it is stored in a container with a lid and utensil are available to handle the tea bags to prevent contamination. Or serve individually wrapped tea bags. Immediately change storage practice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Creamers were found in melted ice at the coffee station located in the dining room. Discussed creamers need to be kept at 4C or lower. If ice is used, ensure it is changed out frequently. A cooler was available next to coffee station, it was recommended the cooler be used to store creamers. Corrected on site: Site will use the cooler to store creamers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *The stand alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use. *Debris build up on the underside of the meat slicer from the last time it was used. Immediately clean and sanitize slicer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use. *Single use disposable utensils were improperly stored at the coffee station located in the dining room. Invert utensils to have the handles all in one direction to prevent contamination of the food end.*The covers of sandwich platter trays were improperly stored, covers stored up. Place covers into dishwashing and ensure the covers are stored down to prevent contamination. Corrected on site: covers placed into dishwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *QUAT sanitizer available onsite. Sanitizer was tested with test strips and a low concentration of approx. 50 ppm was measured. This was corrected onsite.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- *Uncovered food tray was observed in the walk-in cooler (diced potatoes). Ensure all food is protected from contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall under the soap dispenser in the kitchen staff washroom appears to be unfinished. Ensure all areas are easily cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Written cleaning procedures were not present nor available for verification. Ensure cleaning procedures are developed and available for verification.*Written Cleaning records were not observed. Ensure cleaning records are kept as work is being done.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Written cleaning procedures were not present nor available for verification. Ensure cleaning procedures are developed and available for verification.*Written Cleaning records were not observed. Ensure cleaning records are kept as work is being done.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Soap was missing for one of the handwashing stations (close to the food preparation area in front of the grill). Ensure all handwashing stations are adequately supplied.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Initial Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- *Written cleaning procedures were not present nor available for verification. Ensure cleaning procedures are developed and available for verification.*Written Cleaning records were not observed. Ensure cleaning records are kept as work is being done.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Soap was missing for one of the handwashing stations (close to the food preparation area in front of the grill). Ensure all handwashing stations are adequately supplied.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- *At the time of inspection, the kitchen was observed to be in operation. The food establishment was found to be operating without a valid Permit.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Initial Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *Commercial dish machine was not operational at the time of inspection. Ensure an adequate sanitizing temperature is available for dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Soap and paper towel was not observed. Ensure adequate hand hygiene supplies are available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- .*Main level housekeeping room in the kitchen area had unfinished flooring (gaps and exposed concrete was observed).*Unfinished areas were observed in the cooking area. Ensure all areas are impervious to moisture, smooth easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Rubber maid containers were observed to be put in rotation without being cleaned and disinfected. Ensure all equipment is cleaned and sanitized prior to use.*Cleaning was observed to be needed in a few areas (i.e., walk in cooler)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?