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Flame & Barrel

1237 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic-oil mixture using fresh garlic is being stored at room temperature in front of the grill. Temperature measured at 26C. Food discarded.- Store high risk foods at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was being dispensed during the dishwasher rinse cycle, needs to be at minimum 100 ppm. Staff had allowed the sanitizer container to run empty. - A new container was hooked up, the pump primed and 100 ppm chlorine was detected in the rinse cycle. Ensure staff are checking the fluid levels in the containers on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Handle of a scoop being used was observed to be wrapped in tape. Utensil discarded.- Utensil handles that become cracked/damaged must be discarded as the surface cannot be properly cleaned.2. Utensils being used in the cookline are being stored in a container of plain water in between uses.- Proper storage practices reviewed with staff. Store utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the wiping cloth storage buckets located in the cooking area.- Operator prepared a 200 ppm quats sanitizer solution. Ensure that the sanitizer strength is tested on a daily basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cloth is being used to cover foods or line food containers.- Discontinue this practice and use food grade materials only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods located in the steam table were measured at 50C-52C.- High risk foods must be stored at <4C or >60C. Staff had placed food into the unit before it had sufficient time to reach 60C. The foods were removed and reheated to >74C before placing back into the steam table which had reached 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink at the bar counter was not equipped with soap.- Designated handwash sinks must be properly supplied with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in containers of plain water in between uses.- Proper storage practices reviewed with staff. Store used utensils in ice-water baths, in a sanitizer solution or in an empty container/tray and send for frequent washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the ceiling tiles in the dishwashing area.- Cleaning is required.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in the kitchen measured at 50 ppm, needs to be at minimum 200 ppm. Corrected- Change the sanitizer solutions on a more frequent basis.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bus pan of cooked pasta undergoing the cooling process (walk-in cooler) was tightly covered. Temperature measured at 15C. Corrected- Do not cover foods tightly until a temperature of <4C is achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored with the handles in contact with the food. Corrected- Store dispensers in the holders or out of the bulk bins.