Frank 'N' Fries
12011 111 Avenue NW Edmonton AB T5G 0E7 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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 liquid hand soap or paper towel provided in dispensers at the hand sink.REQUIRED ACTION: provide liquid soap and paper towel in dispensers at the hand sink.
- 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
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bag of hamburger buns was sitting in the hand sink.It was removed during the inspection.REQUIRED ACTION: ensure that the hand sink remains free of all objects at all times in order to be accessible for hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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)?
- The chlorine test strips purchased are for use with pools and hot tubs, and will not measure in the 100-200 ppm chlorine range required for testing your sanitizing solution. Ensure that you obtain chlorine test strips that can measure in the 100-200 ppm range.The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 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
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon-scented bleach was found to be used to preparation of the food-contact surface sanitizer. *Do not use lemon-scented bleach (or bleach containing fibre guard) as this contains a chemical/perfume that can remain on surfaces. Use only regular, unscented bleach for preparation of a 100 ppm chlorine solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- -Grease accumulation in the catch trays below cooking equipment/grill. These trays must be cleaned out at the end of each weekend to prevent attracting pests. -some dead cockroaches noted on the floor in the back storage room (no new or live activity noted on glue boards present). Cleaning required in order to prevent attraction of pests and to facilitate future pest monitoring.
- 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
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)?
- The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 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
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)?
- The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 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
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)?
- The chlorine test strips currently on-site expired in 2017. Obtain new chlorine test strips for testing your sanitizing solution concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?