Ghost Kitchens
11729 Jasper Avenue NW Edmonton AB T5K 0N4 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop was touching dry rice in the bulk bin.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front hand sink had soap, however, paper towels were not located nearby. The paper towel dispenser was empty.Washroom had soap but no paper towels. Also, the water pressure was low for the hot water setting. This was a repeated issue previously.
- 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?
- Mouse droppings were present at the back near the back storage area.Mouse droppings were present inside the brown cabinets at the front.Operator indicated a hired pest control company monitors for pest activity, however, no reports were present at the time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was present in the corner of the wall.Lighting was poor in the dishwashing area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat slicer had significant buildup of dried food.A circular strainer was in poor repair.A cup holding a dip brush was in poor repair (cracked). It was stored on the side of grill.Knives were stored between two prep cooler units. The side walls of the prep coolers had buildup of food/sauce.Both prep cooler handles had buildup of dried food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness and sanitation requires attention and improvement. The hard to reach area had buildup of food, sauce, or debris.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser in the washroom was empty. Ensure handwashing hand sink is fully equipped with soap, paper towels and running water at all times.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- There is a plumbing concern in the washroom, hence it is in disrepair. The facility manager indicated that the plumber has been called for repairs and staff will use the washroom in the facility of the upper unit until, the staff washroom is fixed by the end of day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OutstandingFeb 23, 2023 - to be checked at the reinspectionMar 22, 2023 - PENDINGFeb 5, 2025-Pending- Dec 1/2022: PENDING- 2022-11-29: Tiles in the middle of the back kitchen had chips and were broken. Repair. Facility manager had started the repair process for the floors and this will be checked during next inspection.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Outstanding - Cardboard boxes are being reused to store foods in the walk in cooler. The cardboard boxes looked dirty and greasy.Ensure containers are smooth, easily cleanable and impervious to moisture. Do not reuse cardboard boxes as they cannot be cleaned between use. Corrected - Raw meat was stored above raw fruit and vegetables.Ensure raw meat is stored separate and away from other foods to prevent contamination (ie. store only raw meat on the bottom shelf)Corrected - Scoops were stored directly inside the dry food containers with the handles touching the food. This was noted in the back storage area with the large food bins as well as with the oreo container in the cinnamon bun prep area.Scoops must be stored in such a way as to prevent contamination of the food product (ie. stored in a clean container outside of the food bin). Corrected - A staff's cell phone was stored on the food prep surface.Ensure non food items are stored separate and away from food areas to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OutstandingFeb 23, 2023 - to be checked at the reinspectionMar 22, 2023 - PENDING- Dec 1/2022: PENDING- 2022-11-29: Tiles in the middle of the back kitchen had chips and were broken. Repair. Facility manager had started the repair process for the floors and this will be checked during next inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - White cutting boards were very discolored/ stained and dirty.Ensure the cutting boards are smooth and easily cleanable. They need to be cleaned and sanitized much more frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- Corrected - Vents on the deep fryer had a buildup of greaseCorrected - Exterior of stacking pots of the stove were black on the exterior Corrected - Frying pan inner coating appears to have been worn awayCorrected - Exterior of containers are dirty (ie. small containers with the green lids, but all containers should be cleaned if necessary)Outstanding - Walk-in cooler shelves have buildup on themCorrected - Exteriors of garbage cans were very dirty - the interior should also be cleaned if necessary
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Cloths were noted on food prep surfaces. Staff put them in the sanitizer bucket without any prompting.- Sanitizer bucket measured 0ppm chlorine.Ensure cloths are stored in an approved sanitizer (ie.100ppm Chlorine) when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Cardboard boxes are being reused to store foods in the walk in cooler. The cardboard boxes looked dirty and greasy.Ensure containers are smooth, easily cleanable and impervious to moisture. Do not reuse cardboard boxes as they cannot be cleaned between use. - Raw meat was stored above raw fruit and vegetables.Ensure raw meat is stored separate and away from other foods to prevent contamination (ie. store only raw meat on the bottom shelf)- Scoops were stored directly inside the dry food containers with the handles touching the food. This was noted in the back storage area with the large food bins as well as with the oreo container in the cinnamon bun prep area.Scoops must be stored in such a way as to prevent contamination of the food product (ie. stored in a clean container outside of the food bin). - A staff's cell phone was stored on the food prep surface.Ensure non food items are stored separate and away from food areas to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Food preparation was happened in the back area where there is only a three compartment sinks, no hand sinks.Food preparation cannot be done in this area as there is not an accessible hand sink. Designated hand sinks must be accessible to food handling areas.
- 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?
- Pest control records were not available upon request.Ensure written monthly pest control records are available upon request at the inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel is kept on the counter.Ensure paper towel is in a suitable dispenser to protect it from contamination and getting wet.
- 20. Do food handlers at the facility have adequate food safety training?
- Feb 23, 2023: Ensure staff know basic food safety. When staff were asked what to cook chicken to, she said 65C. Mar 22, 2023: Improvement in food safety knowledge noted (ie. dishwashing procedure), however, there is still a lack of food safety knowledge and implementation of food safety practices (ie. hot holding and thawing issues still observed). PLEASE TRAIN STAFF AND ENSURE FOOD SAFETY PRACTICES ARE BEING IMPLEMENTED. Complete by date extended to April 14, 2023.Mar 15, 2023: Staff onsite did not know general food safety information (ie. cooler temperature, cook temperature even though he was cooking a beef patty, dishwashing procedure).Train staff and ensure they know basic food safety. A free food safety basics course can be found at https://www.albertahealthservices.ca/eph/page3151.aspx
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Feb 23, 2023 - to be checked at the reinspectionMar 22, 2023 - PENDING- Dec 1/2022: PENDING- 2022-11-29: Tiles in the middle of the back kitchen had chips and were broken. Repair. Facility manager had started the repair process for the floors and this will be checked during next inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Fabric mats are being used on the floor in front of the deep fryers. These mats have food debris, spills, and are visibly dirty.Flooring must be smooth, easily cleanable, and non absorbent. Do not use cloth/ fabric mats as they are difficult to clean and are absorbent.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The water is leaking from the tap at the three compartment sinks even when the taps are off. Staff said a plumber had been called already. Ensure plumbing is in good repair and free of leaks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - White cutting boards were very discolored/ stained and dirty.Ensure the cutting boards are smooth and easily cleanable. They need to be cleaned and sanitized much more frequently.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Vents on the deep fryer had a buildup of grease- Exterior of stacking pots of the stove were black on the exterior - Frying pan inner coating appears to have been worn away- Exterior of containers are dirty (ie. small containers with the green lids, but all containers should be cleaned if necessary)- Walk-in cooler shelves have buildup on them- Exteriors of garbage cans were very dirty - the interior should also be cleaned if necessary
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?