Fort Edmonton Park - Hotel Selkirk-Johnson's Cafe
7000 143 Street NW Edmonton AB T6H 4P3 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler at the end of the cook line was operating at 17C, needs to be at less than 4C. Food temperatures were measured at 17C.- It was determined that staff had accidentally unplugged the cooler when sweeping. All foods were discarded. The cooler will not be restocked until a temperature of 4C or lower is maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the knobs on the countertop slicer is wrapped in tape.- Remove the tape as it is not a surface which can be properly cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Lounge: Soap and paper towel required at the designated handwash sink.- Handwashing sinks are to be properly supplied at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover is missing in the back food prep area.- Re-install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the knobs on the countertop slicer is wrapped in tape.- Remove the tape as it is not a surface which can be properly cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers are not available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Lounge: Soap and paper towel required at the designated handwash sink.- Handwashing sinks are to be properly supplied at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover is missing in the back food prep area.- Re-install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the knobs on the countertop slicer is wrapped in tape.- Remove the tape as it is not a surface which can be properly cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?