Skip to content
Loading map…

Forno Flatbread Company

3418 99 Street NW Edmonton AB T6E 5X5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff member was observed handling phone while handling dough. Then the staff member placed the dirty phone on the food contact surface before continuing to handle food - no handwashing. PHI had to ask staff to wash hands. Retrain staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored above/beside ready-to-eat foods and sauces/batter in the cooler. Staff retraining required. Raw meat must be stored on the bottom shelf - never above/beside: vegetables, cooked foods, ready-to-eat foods to prevent potential hazardous contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - a scoop was stored with the dirty high-touch handle in direct contact with the food ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Spray bottles of chemical were not labeled to disclose contents to prevent hazardous accidental mixing of chemicals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - 2 compartment sink is leaking at the faucet. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed in back kitchen (shelving). All surfaces in a food facility must be smooth, cleanable, nonabsorbent and durable. Please remove/refinish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - sales label was observed on a scoop being used for food service (scoop was not properly cleaned and contaminates such as labels removed). The protective plastic wrap was not removed from food equipment and the food equipment properly cleaned before use in the food facility. Retrain staff.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - mechanical dishwasher was installed without the facility building plans approved for plumbing changes to the facility. ALL structural changes to a facility must first be approved by a PHI plans checker before then changes are to occur.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood board used as a food prep surface. Wood did not appear to be a food-grade wood
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found on food surfaces. Ensure that cleaning cloths that contain microbes are put in a container with sanitizer to eliminate microbes effectively.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - PHI observed the staff drop a sauce bottle on the floor. With no ready made sanitizer, the staff had no immediate way to disinfect the bottle to continue using it. While one staff member sought out sanitizer, the other one continued to use the bottle - now contaminating their own hands. PHI had to step in and stop the critical food handling activity and get both staff to wash their hands and decontaminate the bottle. ** - DO NOT store food, food equipment, and/or beverages on the floor at any time.
    • 09. Are chemicals stored and handled in a safe manner?
      • **- chemical bottles were not labeled in a manner that disclosed contents to prevent hazardous chemical mixing
    • 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?
      • 1) The current food handling permit is not displayed. Ensure that the permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood board used as a food prep surface. Wood did not appear to be a food-grade wood
  8. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found on food surfaces. Ensure that cleaning cloths that contain microbes are put in a container with sanitizer to eliminate microbes effectively.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Containers with flour were found uncovered in the dough processing area of the facility which was not in use at the time of the inspection. Ensure that foods including flour are covered to protect them from food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was no thermometer in the upright cooler. Ensure that all cooler units have a thermometer to verify the temperature of the cooler.
    • 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?
      • 1) Repleta flies were found at the facility. Ensure that a pest control management system is in place to control the flies. The first step to pest control is proper cleaning and sanitizing. If necessary, hire a pest control company.
    • 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?
      • 1) The current food handling permit is not displayed. Ensure that the permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A board was in use for rolling out dough that did not appear to be finished. Ensure that food surfaces including wood are finished with food grade materials or a different surface is used for rolling out the dough. All food prep surfaces should be smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A build up of ice was found in a chest freezer unit. Ensure that the ice build up is removed to protect food from non potable ice. 2) Fans in use at the facility were dusty. Ensure that fans are cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Bathroom fan vents appeared dusty. Ensure that the vents in the bathroom are cleaned and sanitized regularly.
  9. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found on food surfaces. Ensure that cleaning cloths that contain microbes are put in a container with sanitizer to eliminate microbes effectively.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Staff were seen chewing gum while working at the facility. The staff were instructed to not chew gum at work. Ensure that proper hygiene is followed at work including no gum chewing to protect food from cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Containers with flour were found uncovered in the dough processing area of the facility which was not in use at the time of the inspection. Ensure that foods including flour are covered to protect them from food contamination. 2) Raw eggs were found stored over ready to eat foods including vegetables and sauces. Ensure that raw eggs are treated like raw meat and stored under and away from ready to eat foods to prevent food contamination. 3) An insert with sliced onions were stacked on other foods in a food prep cooler. The container was moved to another location during the inspection. Ensure that containers with food that have no lids are not stacked as the bottom of the container may not be clean and contaminate the food. 4) Packages with beverages including water were found stored on the floor. Ensure that all food items are stored at least 15cm (6 in) off the floor to protect from floor debris.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal beverage containers and cell phones were found on different food prep surfaces during the inspection. Ensure that personal food items and cell phones have a designated area in the facility to protect food from contamination. 2) An incense burner was found stored on a food prep counter. The burner was moved during the inspection. Ensure that items not used for food handling are stored separately from food surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Spray bottles were found with no label. Ensure that spray bottles with sanitizer are labeled for chemical safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There was no thermometer in the upright cooler. Ensure that all cooler units have a thermometer to verify the temperature of the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bags of frozen parsley were being thawed at room temperature. The parsley had been left out for a short period of time. The operator was instructed to move the parsley to the cooler and to thaw food properly. The methods to thaw foods properly include in the cooler, under cold running water, in the microwave and cooking the food directly. Use one of these methods for thawing food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No test strips were available to verify the concentration of the sanitizers present onsite. Ensure test strips are available.
    • 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?
      • 1) No pest control records were onsite at the time of the inspection. Ensure that pest control checklists or invoices are available onsite.
    • 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?
      • 1) Repleta flies were found at the facility. Ensure that a pest control management system is in place to control the flies. The first step to pest control is proper cleaning and sanitizing. If necessary, hire a pest control company.
    • 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?
      • 1) The current food handling permit is not displayed. Ensure that the permit is displayed in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A board was in use for rolling out dough that did not appear to be finished. Ensure that food surfaces including wood are finished with food grade materials or a different surface is used for rolling out the dough. All food prep surfaces should be smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were found in bulk foods including flour and yellow milk. Ensure that scoops have handles and are stored in separate container to prevent contamination of the bulk food. Clean and sanitize the scoops regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A build up of ice was found in a chest freezer unit. Ensure that the ice build up is removed to protect food from non potable ice. 2) Fans in use at the facility were dusty. Ensure that fans are cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was found on the chest freezer. Ensure that the freezer is cleaned and sanitized regularly to prevent food contamination.2) Bathroom fan vents appeared dusty. Ensure that the vents in the bathroom are cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning checklist was found onsite. Develop a cleaning checklist and have it available onsite to ensure all cleaning tasks are completed on a regular basis.