Ghost by Medium Rare
921 - 5015 111 Street NW Edmonton AB T6H 4M6 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach/chlorine sanitizer in the spray bottle was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The manufacturer label on the side of the QUAT chemical bottle mentions that it requires a potable water rinse after using on food-contact surfaces. Approved food-contact surface sanitizer must not require a potable water rinse. Ensure a new food-contact surface sanitizer is acquired which does not require a potable rinse.
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer spray bottle was observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime was observed on the receiving door near the handles. Ensure that the indicated area is cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - In the ice machine present at the front area, the scoop was stored inside the machine with the handles touching the ice. Secondly, the scoop was dirty. Action taken:-Staff was instructed to remove the scoop. -Proper methods of scoop storage were discussed with the staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The hot held gravy was measured at 54C during the inspection. Since it had been 30 to 40 minutes the gravy is placed at hot holding, the gravy was not discarded. Action taken:-Staff was instructed to increase the temperature of the hot holding.-Education was provided that the hot holding temperature must be maintained at 60C or above.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- -Valid permit was not displayed to the public. Action taken:-Staff was instructed to paste the permit on front area, so that it is easily visible to the public.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions was being stored directly on the floor in the storage room.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing chemicals were found to be unlabeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken was thawing in a bowl of water. Discussed proper thawing procedures with the operator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Risk Management Inspection
0 infractions