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Foyer Lacombe - Kitchen

1 St. Vital Avenue St. Albert AB T8N 1K1 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden spoon was observed to be in poor repair, rendering it uncleanable. Staff immediately discarded the spoon when this was brought to their attention.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The small mixer is dirty - food splatter observed on the underside and on the wire guard.
  5. Monitoring 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?
      • *Burnt lights observed in the kitchen. The dishwasher area for clean dishes and food preparation in front of the walk-in freezer was observed to be dark. Please ensure lights are replaced to allow for inspection of clean dishes and for food preparation.
  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X The high temperature dishwasher was not getting to the right temperature at the dish level (71C or greater). The final rinse cycle was not receiving adequate water pressure. This was fixed during the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X There were several cleaning cloths left on the counters. These were removed from use. Wiping cloths shall be single use disposable or of some material that can be easily rinsed in water, sanitized in an approved manner, and stored in a sanitizing solution between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The can opener had a build up of food debris on it - this was cleaned and sanitized during the inspection.X The fan covers in the walk-in cooler and freezer are dirty.