Gene Zwozdesky Centre at Norwood - Food
10508 111 Avenue NW Edmonton AB T5G 0B9 · Food - General
17 inspections
- 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?
- X The paint on the ceiling in the garbage receiving room has paint peeling and is difficult to clean.- Maintenance will be contracting the services of an external contractor to complete the repairs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 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?
- X Small flies noted in the kitchen and dishwashing areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The paint on the ceiling in the garbage receiving room has paint peeling and is difficult to clean.- Maintenance has been notified
- 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?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Sticky fly traps set up above the dry storage area and set on top of the juice dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Chicken base powder stored in damaged cardboard box in the dry storage area.
- 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?
- X Small flies noted in the kitchen and dishwashing areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- X The paint on the ceiling in the garbage receiving room has paint peeling and is difficult to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Food debris noted on the large and small mixers.
- 23. Is the facility maintained in a clean and sanitary condition?
- X The ceiling and fixtures on the ceiling in the garbage receiving room where the chute terminates is dirty from garbage bags exploding when they come down the chute.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Main Kitchen - Bread for breadcrumbs stored in the freezer in a container the lid flipped upside down in a manner where the exterior side of the lid was directly in contact with the bread in the container. There were other bags of bread stored in the lid on top of the container.X Main Kitchen – Scoop for parmesan cheese stored with its handle in the bulk product. This was removed during the inspection.X Main Kitchen - Uncovered food observed in the walk-in freezer.X Main Kitchen – Dried bulk goods in a plastic bag stored in a cardboard box had another unopened box of goods stored on top of it. Observed powder and other spills on top of the plastic packaging when the unopened box was removed from on top of it.X Main Kitchen – Dried bulk good in an open plastic bag stored in the cardboard box it came in. Please remove this from the cardboard box.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Choice 1513 – Staff personal food items in a reusable shopping bag stored in the client refrigerator between client food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Choice - The refrigerator in the main program dining area measured ~8-9C (~48-50F). The refrigerator temperature settings were adjusted to the coldest setting during the inspection. Staff advised not to use this refrigerator if it cannot maintain a temperature of 4C (40F) or less and to remove any perishable items from it.X 6th floor – The refrigerator in the servery was set below the "recommended" temperature setting measuring ~8-9C (48-50F). The temperature setting was adjusted to the coldest setting during the inspection. Please monitor and remove this refrigerator from use if it cannot maintain a temperature of 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Main Kitchen - Clean wiping cloths stored on top of the backup dishwashing machine in the dishwashing area.X Main Kitchen - Clean wiping cloths stored in a bucket with visible staining on the edges and rim of the opening.X Main Kitchen – Probe thermometer stored with non-food production items that are not regularly cleaned and sanitized (ie pencils, sharpie, etc.)X 4th floor - Puree dishes were visibly damaged. The coating on the outside and inside of the dishes were chipped.X 6th floor – Pen was stored in the same container as the single service salt / pepper packets and probe thermometer. This was removed during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X The quat sanitizer near the main kitchen grill area measured 0 ppm Quat. This was refilled with 200 ppm Quat during the inspection
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X A used knife was stored on top of a pie in the sandwich cooler in the main kitchen. The knife was removed from the top of the pie during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Staff personal food items were stored in the client refrigerator. These were removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Creamers were left out at room temperature in the 1st floor servery. These were discarded at the time of the inspectionX Food including eggs and oatmeal were left out at room temperature in the 1st floor servery. These were discarded during the inspection.X Food including eggs and oatmeal were left out at room temperature in the 4th floor servery. These were discarded during the inspection.X Pre-cut bananas were stored at room temperature in the main kitchen. Ensure all prepared fruits are stored at 4C or less after they have been cut / sliced / opened.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The resident refrigerator in the 1st floor servery is missing a thermometer
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- X The primary high temperature dish washing machine in the main kitchen was not sanitizing dishes properly. The highest temperature reached the dish level measured ~68C. Minimum 71C at the dish level is required.- Staff advised to use backup high temperature dishwashing machine until the primary high temperature dishwashing machine is repaired.- Contractor for repairs notified during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X There is ice buildup in the freezer in the 1st floor serveryX Several specialized plates / dishes in the 1st floor servery appeared to be damaged and not cleanable. Please discard damaged dishes / platesX The juice machine in the 1st floor servery has visible syrup buildup on the area above and between the nozzles.X The juice machine in the 5th floor servery has visible syrup buildup on the area above and between the nozzles and behind the grill area at the bottom of the machine.X The underside of the 1st floor choice area ice machines above the ice chute / water dispenser are dirty.X The underside of the 2nd floor ice machines above the ice chute / water dispenser are dirtyX The underside of the 4th floor East and North ice machines above the ice chute / water dispenser are dirtyX The underside of the 6th floor ice machines above the ice chute / water dispenser are dirtyX The protective shipping film on the 1st floor choice area ice machines were not removed and difficult to clean properly with it on. Please remove the film.X The protective shipping film on the 2nd floor ice machine was not removed and difficult to clean properly with it on. Please remove the film.X The probe thermometer for the 2nd floor servery is stored with pens and other uncleanable items. X The probe thermometer for the 3rd floor servery is stored with pens and other uncleanable items.X The probe thermometer for the 4th floor servery is stored with pens and other uncleanable items.X The probe thermometer for the 6th floor servery is stored with pens and other uncleanable items.X There is heavy dust buildup on the fan in the main kitchen dish washing area.X The tabletop mixer in the main kitchen has food debris on it. The bowl and mixing attachments were cleaned and reattached.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- X Creamer past its best before date was found in the walk-in cooler. This was discarded during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Scoops for various dry goods were stored with their handles directly in the product they were stored in. These were removed / properly stored during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the large and medium mixers had food splatter on them.Dec 4, 2024 X The underside of the industrial mixer and guard have food splatter on them.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The walk-in cooler fan covers are dusty and due for cleaning.X Disposable food grade bag for covering trays was found stored for reuse. This was discarded during the inspection.X Probe thermometers used for checking food temps in the serveries were stored with other items not used in food production. Several of these were moved to be stored separately during the inspection.X Dirty cloths were being used for handling hot pots. These were removed to be laundered during the inspection. X The scoop for chicken broth in one of the serveries was dirty with caked on powder. This was removed and put into the dishwashing area during the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X The sanitizer dispenser in the 3rd floor servery is not dispensing the right concentration of D10/Quat sanitizer. The sanitizer in the bucket measured <50ppm Quat when tested. Please fill up the Quat sanitizer from the other floors until the dispenser on this floor has been repaired / adjusted.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- X Packages of tortilla’s were open / unwrapped in the walk-in freezer.X There is personal food stored in the CHOICE stand up cooler closest to the dishwasher next to foods used for client service. Please remove.X A used hairnet was stored on top of the popcorn maker in the CHOICE servery – this was discarded during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Scoops in a few dry food storage bins were stored with the handle in the product (powdered skim milk, thickener, etc.). The scoops were removed and stored in a manner that prevents contamination of the bulk supply.X A disposable cup was stored inside a container of parmesan cheese. This was removed and discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X The 2nd floor servery steam table and heat lamp were not turned on prior to storing foods for hot holding in them. The steam table was turned on during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the large and medium mixers had food splatter on them. X The industrial can opener had dried food on the blade. This was brought to the dish room for cleaning during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The built-in thermometers for the walk-in coolers are not displaying the correct temperatures (higher than the actual temperature). Please repair, replace or recalibrate these to avoid false alarms on the monitoring system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Initial Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The built-in thermometers for the walk-in coolers are not displaying the correct temperatures (higher than the actual temperature). Please repair, replace or recalibrate these to avoid false alarms on the monitoring system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Initial Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The built-in thermometers for the walk-in coolers are not displaying the correct temperatures (higher than the actual temperature). Please repair, replace or recalibrate these to avoid false alarms on the monitoring system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Initial Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- X Noted personal items stored with equipment and other production related areas (glasses in utensil drawer, personal mug in refrigerator, jacket and backpack under one of the sinks). Staff do not have adequate storage space for personal items at this time. Provide adequate safe storage areas for staff so that equipment, food and other items used for production are separated from personal belongings. These were removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The built-in thermometers for the walk-in coolers are not displaying the correct temperatures (higher than the actual temperature). Please repair, replace or recalibrate these to avoid false alarms on the monitoring system.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- X The hand sink closest to the office was not set up with soap and paper towel dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X Noted ice buildup in the new unused walk-in freezer near the light fixtureX D10 Sanitizer dispenser was not fully operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?