Fresh Hot and Healthy
2632 James Mowatt Trail SW Edmonton AB T6W 3R3 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- 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)?
- Operator has switched to using a chlorine sanitizer.- Obtain chlorine sanitizer test papers.
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The "ingredient" cooler located in the front service area is operating at 10C. Cut raw vegetables located in the top compartment were relocated to the other cooler (bottom compartment was empty) until this unit can maintain temperature of 4C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator has switched to using a chlorine sanitizer.- Obtain chlorine sanitizer test papers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Operator has switched to using a chlorine sanitizer.- Obtain chlorine sanitizer test papers.
- 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)?
- Operator has switched to using a chlorine sanitizer.- Obtain chlorine sanitizer test papers.
- 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
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm sanitizer detected in the solution that wiping cloths are stored in in between uses. Corrected- A 200 ppm Quat sanitizer solution was prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler is operating at 18C, food temperatures measured at 15-18C. High risk foods discarded and low risk foods transferred to the other cooler.- High risk foods must be kept at less than 4C or greater than 60C.
- 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 onsite have expired.- Obtain new Quat sanitizer test papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The cold-water faucet at the front area handwash sink is not working. No cold water is available.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dispensers for the cooked rice and quinoa are being stored in containers of plain water. Corrected- Proper utensil storage practices reviewed. Store utensils in an ice-water bath, sanitizer solution or in an empty container and send for frequent washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- August 16, 2024:Cooler door repairs still required.August 14, 2024:1. The door to the front area prep cooler is broken. falls off when opened.- Requires repair.2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in the steam table are measured at 47C, needs to be hot held at 60C or higher.- Staff informed that the steam table had been turned on for approximately 35 minutes. Foods were removed from this unit and will be stored in the cooler and reheated as needed. The steam table is not to be used until it can maintain a temperature of 60C or higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Items are stored in front of the back kitchen handwash sink.- Keep the area in front of this sink empty to ensure easy access.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The door to the front area prep cooler is broken. falls off when opened.- Requires repair.2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping.- Requires repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff hair clip, pain medication and glasses stored on top of container of soup base. Corrected- All staff personal belongings are to be stored away from foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk perishable foods are not being reheated to the minimum required temperature of 74C or higher. Corrected- Review reheating practices and minimum required temperature will all staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Items are stored in front of the back kitchen handwash sink.- Keep the area in front of this sink empty to ensure easy access.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Improper storage of customer single use disposable utensils.- Store the food contact end of the utensils all going in one direction. Corrected
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The door to the front area prep cooler is broken. falls off when opened.- Requires repair.2. Large formations of ice noted on the 2 door freezer shelves. Fan unit is dripping.- Requires repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?