Flurrries Cafe
11018 Jasper Avenue NW Edmonton AB T5K 2N8 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 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 expired July 2025.Ensure valid quat test strips are available to check surface sanitizer solutions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ready made quat sanitizer was present at 200ppm.Ensure quat strips are obtained.No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility floors, track of the cooler doors, the white shelf by the till, under the dishwashing sink, the handles of food storage buckets. Thorough cleaning should be completed all through the facility.A re-inspection will be conducted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ready made quat sanitizer was present at 200ppm.Ensure quat strips are obtained.No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap at the handwashing sink. Soap was provided during inspection.'Ensure the handwashing sink is fully equipped with soap, paper towels, and running hot and cold water at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility floors, track of the cooler doors, the white shelf by the till, under the dishwashing sink, the handles of food storage buckets. Thorough cleaning should be completed all through the facility.A re-inspection will be conducted.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available.Ensure chlorine test strips are available to check surface sanitizer solutions (100-200ppm chlorine).
- 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?
- Not checked - No weatherstripping on the doors that enter in general common area from the outside or on the door that separates the common hallway and the food facility.One of these doors requires weatherstripping to prevent easy access of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not checked - Wooden shelves appear to be made of unfinished wood. Ensure shelves are smooth, easily cleanable, and impervious to moisture.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Product onsite (Eclipse) does not have a DIN# and required a rinse step. An approved sanitizer is required (ie. 100ppm bleach sanitizer).
- 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?
- No weatherstripping on the doors that enter in general common area from the outside or on the door that separates the common hallway and the food facility.One of these doors requires weatherstripping to prevent easy access of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden shelves appear to be made of unfinished wood. Ensure shelves are smooth, easily cleanable, and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?